Frugal Recipes With Butternut Squash
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Frugal Recipes With Butternut Squash

Posted on Wednesday, August 21st, 2013 at 7:00 am
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You can save money when you buy produce while it is in season.  Butternut squash is in season right now!  Try one of these frugal, and tasty, recipes.Feed your family foods that are in season. Produce is at its freshest, and tastiest, at that time. Your kids might discover that they like some vegetables after all! Another great reason to buy foods while they are in season is that you can save some money. In season foods are at the lowest price of the entire year!

Butternut squash is one of the many foods that is in season in August. It is a great source of calcium and fiber and has plenty of vitamins. Butternut squash is a perfect food to help you transition from the heat of summer to the cooler weather of autumn.

Not sure how to pick out a good butternut squash? Martha Stewart has some great advice that will help you do that. Butternut squash has a hard, light-tan rind and flesh that is a golden orange color. Pick one that feels heavier than you expected it to (based on its size). Look for a butternut squash that has smooth skin and a matte surface.

Butternut Squash Soup
This recipe came from AllRecipes. It makes 6 servings. You will need:

* 6 cups of peeled and cubed butternut squash
* 4 cubes chicken bouillon
* 3 cups of water
* 4 tablespoons of margarine
* 6 tablespoons of chopped onion
* 2 of the 8 ounce packages of cream cheese
* some spices and pepper

Saute the onions and margarine in a large saucepan. Add the squash, water, bouillon, and spices. Bring to boil. Cook it for 20 minutes (or until the squash is tender). Next, puree the squash and cream cheese in a blender until it is smooth. Return it to the saucepan and heat it through.

Macaroni and Cheese with Butternut Squash
Martha Stewart has a great recipe that lets you sneak some veggies into a family favorite. It makes 6 servings. You will need:

* 1 small butternut squash (peeled, seeded, and cut into 1 inch cubes)
* 1 cup low-sodium canned chicken stock
* 1 1/2 cups of nonfat milk
* 1 pound of elbow macaroni
* 4 ounces of extra sharp cheddar cheese (finely grated)
* 4 tablespoons of Parmesan cheese (finely grated)
* 2 tablespoons of breadcrumbs
* 1 teaspoon of olive oil
* some pepper and spices

Preheat the oven to 375 degrees. Combine squash, chicken stock, and milk into a medium saucepan. Bring to boil over medium heat about 20 minutes (or until squash is tender). Mash it with the pepper and spices. Cook the noodles like you normally would. When the noodles are done, put them in a bowl and add the squash mixture and the cheeses. Mix it up! Follow the rest of the instructions on the Martha Stewart website to finish. In short, you bake the macaroni and cheese (with butternut squash) dish.

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