Maple Acorn Squash

I love squash, and I love when I get squash in my bountiful basket.  I love it even more when its acorn squash.  Acorn squash has got to be my favorite, and I got 3 this week.  I usually am lazy and just cut them in half and stick them in the microwave to cook...but now I'm on a mission to make all of my food taste better, so here is the most amazing acorn squash you will ever have (really, I mean it!), I adapted this recipe from my Better Homes and Garden Cookbook:

This is on Simply Sugar and Gluten Free's Slighty Indulgent Tuesday's March 29, 2011 page, go here to see! :)
Maple Acorn Squash

1 medium acorn squash
1/4 cup pure maple syrup
2 tablespoons dairy-free margarine (like Nucoa or Blue Bonnet Light), melted
1/2 teaspoon finely shredded orange peel
1/8 teaspoon ground nutmeg

Directions
1. Cut squash in half lengthwise; remove and discard seeds.  Arrange the squash halves, cut sides down, in a 2-quart baking dish (or on a cookie sheet).  Bake at 350 degrees for 45 minutes.  Turn squash halves cut side up.

2. Meanwhile, in a small bowl stir together the rest of the ingredients.  Spoon the mixture into centers of squash halves. Bake 20 to25 minutes more or until squash is tender.

This post is featured on Gluten Free Holiday Thursdays.

Chicken Squash Curry and Rice

If you can't guess by the title and by reading previous posts...I used my leftover Curried Butternut Squash Soup and turned it into a curry sauce for my chicken and rice dinner tonight.  I spiced up some chicken breasts and grilled them, then chopped them up.  For the rice, I used basmati and cooked it in Chicken Broth that I had left over from making the soup and put a bay leaf in there also. I threw some soybeans in the mix as well, since I have a ton from my garden right now...so good! Once again, I was the only one willing to try it, but I think I like even better as a sauce than as the soup.  So this recipe is definitely versatile!

Curried Butternut Soup

Nothing says autumn like soup, especially squash soup.  I found this recipe and modified it for the crockpot.  I still haven't been able to convince my family that food cooked with curry and coconut milk is heavenly...but that just means more for me.  I served it with sandwiches in hopes that they would at least dip their grilled cheese in the soup, but no, I'm still the only one that likes squash and curry.  I think I may use some of the leftover soup as a sauce for chicken and rice tomorrow (meaning I'll use it and they can have chicken how they want it), I'll let you know how that goes.

1 medium onion, diced

2 stalks celery, diced

2-3 teaspoons red or green Thai Kitchen curry paste - hot or mild, to taste (start with less if you prefer it mild)

4 cups diced butternut squash (it was half of my squash)

4 to 6 cups light broth

Sea salt and fresh ground pepper, to taste

½ to 1 cup coconut milk

Add the onion, celery, curry paste, squash and broth to a crockpot. Cook on low for 6-8 hours.

Puree the soup with an immersion blender (or if you're like me and don't have one, use a regular blender and do it in batches) till smooth. Stir in coconut milk. Season with sea salt and pepper, to taste.

Warm through gently and serve.

Serves 4-6.