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Posts Tagged ‘butternut squash’

A few years ago a dear friend back in Indiana gave us the recipe. She gleamed it from a cooking program when they lived in Florida, years ago. It has become one of our family’s favorite winter stew’s, it encompasses the fall vegetables and the coastal fish. So it’s perfect North Carolina meal.

2 Tbsp of butter
1 C finely chopped onion
1 C finely chopped celery
1 C finely chopped green pepper
1/2 tsp pepper
1/2 tsp curry
1 tsp salt
3 medium potatoes
3 medium carrots
2 lb of cod
2 butternut squash or 4 cups chopped
64 ounces of chicken broth

Melt butter in large pot, add onion, celery and green peppers; saute until soft. Add broth and bring to boil. Add potatoes, carrots, cubed squash. Add salt, pepper and curry. Boil until veggies are tender about 20 minutes. Add cubed cod, boil for 5 minutes and serve.

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Today I ran out of time for planning dinner, so we ended up pulling out some great homemade pasta out of the freezer, Parpadella from Ohio City Pasta РI really wish they shipped. I also pulled out some pumpkin ravioli from an Earth Fare vendor.  We had some left over butternut squash from last week, so I decide to make a sauce out of the left overs. A little bit of olive oil, saute the roasted squash, about 3/4 cup of cream and 1/2 cup of stock. Use an immersion blender to puree. Season with sage, onion powder, salt and pepper.

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