Category Archives: Butternut Squash

Be careful for what you wish for…

OK, in my last post I had a garden wishlist and well, yeah, since then I started a lot of seeds. Sometimes what you wish for is a good thing and comes true. Check out what’s been growing since we last chatted:

Kabucha Squash

Kabucha Squash

Zucchini

Zucchini

Black Beans

Black Beans

Squash Trifecta

Cucumber, Spaghetti & Butternut Squash

Mammoth Sunflowers

Mammoth Sunflowers

Calabasa

Calabasa (Pumpkin)

Sweet, huh, all were planted between 4/5 – 4/9. I am very happy and can’t wait to transplant them next month. Our last frost date is 5/15, though I have a feeling we are done for the season, I hope!

There was something else that I wished for that didn’t turn out quite as well as my seedlings or as I had hoped for. I had a position at a shop that was always a dream job for me, the kind of store I thought I was meant to be working in. I loved the customers, however my values didn’t align with the owner’s and a falling out in January didn’t make it any easier. Why did I stay? Well, I needed the income and the people I met kept me coming in, and quite frankly I liked getting the discount. A few weeks ago I was asked to leave that job and I am glad it happened. I was not happy there and though the customers kept me there I felt my vitality being zapped when I dealt with the owner, which was always. I don’t blame him, I should have left a lot sooner.

The big lesson that I learned from this whole experience is that if something doesn’t feel right then it isn’t. Sometimes it’s not easy to change a situation, however, you have to do what’s right for you. Like plants we all need the right environment to thrive.

September 2012

This has been my mantra for the last year, now that it’s here my world feels exciting and new.

Image

Lots of new beginnings for September 2012: school and business ventures. I may even be cheesy and call it a journey (you know I had to tie in the boat photo somehow!)

What I have learned in the last year is to have more faith that things will work out. While the fear of change will always be there the fact that you are trying something new, taking a risk is one way to grow. Nothing grows in stagnant water, or to please my biologist husband, maybe what does grow is small, dark and slimy.  Not that there’s anything wrong with that, me –  I prefer big, bright and shiny.

And speaking of bright and shiny I have begun my fall garden, so far I have peas and collards coming up. I still have tomatoes and Hooray! I have a beautiful butternut squash that was still in perfect shape. I was afraid it was going to have little bites since no one was around to keep the critters at bay. Maybe next week I’ll have a butternut squash risotto recipes for you. YUM!

Recipe of the Month: Butternut & Mushroom Risotto

OK let’s face it, I don’t have a recipe every week so it makes no sense to have a “Recipe of the Week”… So now I will post recipes monthly.

This month’s recipe is a butternut squash risotto, unfortunately, I don’t have a photo of but I promise the next time I make it I will take one before I gobble it up as is what usually happens! Here are some photos courtesy of Google Images to give you an idea of what it should look like.

I love risotto, however, it’s a labor of love: pour and stir, pour and stir, repeat for the next 30 min. For me it’s well worth it, the delicate flavors the comforting texture. Yum I’m getting hungry!

 

Ingredients

Extra Virgin Olive Oil, 4 tbsp
Butternut Squash, 1 small
Portobello Mushrooms, 2
Onion Red, 1 cup
Garlic, 1 bulb
Vegetable Broth – Use Low Sodium! 8 cup
Arborio Rice (Risotto Rice), Dry, Uncooked, 2 cup
Earth Balance Natural Buttery Spread, 1 tbsp
Celery, raw, 2 stalk, large (11″-12″ long)
Shallots, 4 tbsp chopped
Colgin Liquid Smoke, 1 tsp – Use as much or as little as you like
Salt – Iodized Sea Salt, 1 tsp

Directions

Preheat oven to 400
Cut Squash in half
Brush 3 Tbsp of olive oil on backing sheet, squash (place squash cut side down), mushrooms, onions and garlic – do not peel onion or garlic.
Bake for 40 min
While vegetable are roasting heat the broth. You can also add a bullion if you want to give it more flavor.
In a heavy pot add 1 Tbsp of olive oil and 1 Tbsp of Earth Balance
Saute celery and shallots until soft.
Add 1/3 cup broth
Lower heat and take out roasted vegetables
Peel, seed and chop squash, mushrooms, garlic and onions and put aside
Add the rice to celery and shallots
Add 1/3 cup broth and stir until it is absorbed
Repeat until half the broth is used
Add vegetables and Liquid Smoke
Keep adding broth 1/3 cup at at time and stirring until it is absorbed
Add salt and pepper to taste
Add more Liquid Smoke if desired.
Number of Servings: 6

Have we got a VIDEO??

OK that’s one of the few Young Ones references I can remember…

So I decided to make this entry a video blog… a VLOG! Welcome me to the 21st century!

**IN MEMORY OF PIPPIN** 

 WE MISS YOU PRINCESS

MAY 2004 – SEPTEMBER 16, 2010