I must admit that
the idea of winter squash never much intrigued me.
Not exact matches
And I like the
idea of carrot puree in mac and cheese — I have a recipe that uses pureed
winter squash (readily available in the freezer section) to replace some
of the cheese, but now I'm wondering if it could replace all
of it.
I make a similar meatless chili in a crockpot (I make a LOT at once and freeze for a quick lunch or dinner for 1 or 2)- and I think you'll like this
idea: along with carrots, celery, onions and garlic, I usually use 3 - 4 cans
of (low sodium, rinsed) beans (2 kidney, 1 each
of another; I like black and small white or pink beans), 3 - 4 red / yellow / orange sweet peppers (I but at the farmer's market when fresh and cut up and freeze the extras for making chili in the fall /
winter); 1 or 2 zucchini and / or yellow
squash, and (drum roll) 1 can
of organic PUMPKIN PUREE!
I love the combination
of winter squash, feta, and Parmesan, and have been putting it into everything lately, from pasta, to calzones, to tarts, to omelets and I had just run out
of ideas for what to do next.
I like the
idea of a sauce like that for
winter squash.
Inspired by the
idea of the cauliflower crust, I have worked on a grain - free vegetable based pizza, but instead
of the mild flavoured cauliflower, I have substituted sweet and creamy
winter squash.
I love the
idea of the roasted
winter squash.