Squash casserole

Squash casserole

• 2 Tbs. butter
• 8 c. yellow squash, cut in half lengthwise and sliced
• 1 onion, sliced thin and chopped
• 4 eggs
• 2 c. shredded cheese
• 2 c. milk (or heavy cream/yogurt/sour cream combo)
• 0.25 tsp. cayenne pepper
• 1 tsp. salt

Topping

• 0.5 c. almond flour
• 2 Tbs. coconut flour
• 3 Tbs. dried parsley
• 0.5 tsp. paprika
• 1 tsp. garlic powder
• 0.5 tsp. salt

Preheat the oven to 350 degrees F. Butter a 13×9 glass baking dish. Saute the squash and onions in the butter until soft. Mix together the eggs, cheese, milk, pepper, and salt in a bowl. Pour the squash into the 13×9 greased pan, then pour the egg cheese mix on top. Stir gently until combined. In a separate bowl, whisk together the topping ingredients. Sprinkle over the squash, egg, cheese mix and bake for ~45 min.

Cauliflower Curry

Cauliflower Curry

• 1 tsp. coriander, freshly ground
• 1 tsp. cumin
• 2.5 tsp. yellow curry powder
• 1 tsp. turmeric
• 0.25 tsp. cinnamon
• 1 tsp. ginger
• 1 c. onion, diced (used white and green onions)
• 3 cloves garlic, smashed and minced
• 1 15oz. can diced tomatoes
• 1 sweet potato, diced or 2 c. pumpkin/squash, diced
• 1 15 oz. can unsweetened coconut milk
• 0.75 c. bone broth
• 0.75 tsp. sea salt
• 1 head cauliflower, chopped into bite-size pieces
• 1 c. spinach, chopped 

Combine the spices (coriander, cumin, curry, turmeric, cinnamon, ginger) in a small bowl. Saute the onion on low until soft. Add the garlic and spices, then add the remaining ingredients. Pressure cook for 6 min. Use natural or quick release.

Meat and Tomato Soup

Meat and Tomato Soup (adapted from Venison Italian Soup from allrecipes.com)

• 1 lb. ground meat (used venison)
• 1/2 onion, diced
• 1 large carrot, diced
• 2 celery, diced
• 1 (15 oz) can beans (used kidney)
• 1 c. green beans, cut into 1″ pieces
• 1 zucchini/squash, diced
• 1 (15 oz.) can diced tomatoes
• 1 (15 oz.) can tomato sauce
• 4 c. broth/water
• 1 Tbs. beef Better Than Bouillon
• 2 tsp. dried basil
• 2 tsp. dried oregano
• 1 bay leaf
• 3/4 tsp. sea salt
• 1 to 2 c. leftover pasta

In a large stovetop pressure cooker, brown the meat. Remove and set aside. Saute the onion, carrot, and celery for a few minutes. Then add the rest of the ingredients except the pasta. Cook at pressure for 6 min. Natural release for 5-10 minutes. Add the pasta while still hot. Optional – add cream to the broth.

Hungarian squash stew

Hungarian squash stew

• lard
• butter
• 4 medium zucchini and/or yellow squash, finely shredded
• 1/2 onion, finely diced or sliced
• 1 tsp. sea salt
• 4 oz. bacon, chopped
• 1 Tbs. red wine vinegar
• 1 to 2 tsp. dried dill
• 2 tsp. paprika
• ~1/4 c. heavy cream
• 1 Tbs. potato starch

Saute the squash and onion in a little bit of lard and butter until they begin to soften. Add the bacon and salt, cook about 5 min. Add the vinegar, dill, and paprika. Let stew on low. About 5 to 10 min. before serving, mix the cold heavy cream with the potato starch until creamy smooth. Add to the stew, stir and warm on low.

Summer squash stew

Summer squash stew

• 1 large onion (or mix of onion and shallots)
• 6 oz. bacon or kielbasa, chopped
• lard
• 1/2 tsp. sea salt
• 2 Tbs. fresh basil, chopped
• 5 c. summer squash, cut into quarters and sliced
• ~1/2 to 1 c. broth
• ~2 c. cannellini beans (or white beans), previously soaked and cooked
• 2 Tbs. fresh parsely, chopped
• 2 Tbs. red wine vinegar
• parmesan

Saute the onion in lard and bacon with the sea salt for ~5 min. Add the squash and basil, saute another 5 min. Add warmed broth and cannellini beans.  Put cover on and simmer until squash has softened.  Be careful not to make the squash too mushy.  Add the parsely and red wine vinegar.

 

*Note: Consider adding more greens, maybe sweet potato leaves.

Curried butternut squash

Curried butternut squash (adapted from Erin Alderson @ naturallyella.com)

• 1 Tbs. butter
• 1 butternut squash
• 2 Tbs. coconut oil
• 2 cloves garlic, minced
• 1 small/medium onion, diced
• 2 Tbs. curry powder
• 1/2 tsp. sea salt
• 1 1/2 c. diced tomatoes (or one 15 oz. can)
• 1 c. chickpeas, cooked and drained

Cut butternut squash in half, compost the seeds, and place cut side down in a large, buttered baking dish.  Bake the butternut squash in the oven @ 350 F for one hour.

Saute onion in coconut oil for ~3 min., then add garlic and cook for another minute.  Add curry powder, sea salt, tomatoes, and chickpeas and heat on med.-low heat.  When butternut squash is done, peel it and add it to the chickpeas and tomatoes mix.  Can add chicken broth to thin out.  Serve over rice cooked in chicken broth.