Most Read: Wellness

Why Yoga is Good for Kids

Little Cecilia Kocan, age 5, sat perfectly still, meditating... Read more

Chatting About Online Safety

Nowadays kids of all ages are connecting with friends and fa... Read more

Zits for Grown-Ups

Cafeteria cliques may be a distant memory, but if you’re sti... Read more

Nuts About Nuts

Holiday vacation time is approaching, and I already feel lik... Read more

The Dirt on Dirt

“Don’t track mud in the house!” “Wash your hands before din... Read more

Family + Sports = Fun

Fitness starts early—from a child’s first steps! When Mom an... Read more

Make Sleep a Priority

  Parents often use bedtime stories and other peaceful... Read more

Bringing Home Baby

As a parent-to-be, you are probably feeling overwhelmed as y... Read more

To Cell or Not to Cell

My husband and I were sitting on the couch chatting one nigh... Read more

Concerned about Fever?

One the most common reasons I see a child in my office is fo... Read more

Walking the Middle Path

Dialectical Behavior Therapy (DBT) is a relatively new appro... Read more

Let's Move

Over the past three decades, childhood obesity rates in Amer... Read more

Mild Concussions

Recently I had the opportunity to listen to Dave Baron, DO, ... Read more

Good-for-You Recipes

When I was little, my parents didn’t dress up my vegetables ... Read more

Plan a Summer Cookout

Some of my favorite summer memories were times when my dad b... Read more

Planning for Summer

This is the time of year that families think about the end o... Read more

Fitting in Fitness

When was the last time you played with your children—really ... Read more

Water Safety Skills

Drowning is one of the leading causes of death in the United... Read more

Grieving & Growing

Has your child ever reacted intensely when you are out of he... Read more

Eat Your Veggies!

Summer’s bounty of fresh fruit and vegetables offers a... Read more

Keep in Touch

Don't miss out monthly newsletter for special articles and subscriber-only benefits and promos.

Select your desired subscription below.

captcha  

2017 Dec

Best Butternut Recipes

Winter is the perfect time for hearty meals, and butternut squash is one of our favorite comfort foods. Here’s a trio of recipes from our friends at Frontier Co-Op, celebrating this golden, good-for-you vegetable. Grab your kids, don your aprons, and let’s get cooking!

Butternut Squash Soup
1 Frontier Organic Bay Leaf
1 teaspoon Frontier Organic Ground Ginger Root
1 pinch Frontier Table Grind Sea Salt
2 teaspoons Frontier Organic Garam Masala Seasoning Blend
2 1/2 pounds butternut or other winter squash, peeled, seeded and diced
2 carrots, peeled and diced
1 onion, peeled and diced
Water, to cover
1/2 pound red potatoes, washed
5 cloves garlic, peeled
1 stalk celery, sliced
1/2 cup real maple syrup

1. Simmer all ingredients except maple syrup until very tender.
2. Remove bay leaf. Puree and pass through a fine strainer.
3. Return to heat, bring to simmer, and add the maple syrup.
4. Season to taste with sea salt and freshly cracked black pepper.
5. Serve immediately, or cool and store up to three days. Freezes well.

Butternut Squash Hash
with Rainbow Chard and Sausage

1/2 teaspoon Frontier Organic Whole Rosemary Leaf
1/2 teaspoon Frontier Organic Whole Thyme Leaf
1/4 teaspoon Frontier Organic Garlic Powder
Frontier Table Grind Sea Salt
1 pound breakfast sausage
1 tablespoon butter
1 tablespoon extra virgin olive oil
4 cups diced butternut squash (1/2-inch dice)
3 cups red potatoes (1/2-inch dice)
4 small shallots, diced
1/2 cup water
1 bunch rainbow chard (leafy greens only) roughly chopped
8 fried eggs, for serving

1. In a large 12-inch skillet on moderate heat, add the breakfast sausage and cook until no longer pink. Use a slotted spoon to remove the sausage to a separate dish, leaving the drippings in the pan.
2. In the same pan, sauté the diced shallots until just soft and remove them to the plate with the cooked sausage.
3. Add the butter and olive oil to the remaining sausage drippings. Once the butter has melted, add in the butternut squash and potatoes. Cook for 8-10 minutes without stirring.
4. Next, add in the rosemary, thyme and garlic powder. Give it another stir and then pour in the water, scraping up any bits that have accumulated on the bottom of the pan. Reduce the heat to medium-low, cover and let the water steam the squash and potatoes.
5. Once the potatoes and squash are fork-tender, add the sausage, shallots and rainbow chard leaves. Cook until the chard has wilted. Taste test and then season with sea salt and black pepper to taste.
6. Serve with a fried egg on top.

Vegetarian option: Omit the sausage. Increase the butter and olive oil to 2 tablespoons of each.

Butternut Squash Pie
1 1/2 teaspoons Frontier Organic Apple Pie Spice
1/4 teaspoon Frontier Table Grind Sea Salt
1 large butternut squash
2 medium eggs
1 teaspoon melted butter
1/4 cup evaporated milk
1/4 cup packed brown sugar
1 (8-inch) prepared graham cracker pie crust

1. Preheat oven to 350 degrees. Carefully slice squash in half and remove seeds. Lay squash, cut side down, on cookie sheet. Cook 45 minutes or until soft. Remove squash from oven, and let cool until you can comfortably touch it. Raise oven temperature to 375 degrees.
2. Scoop 1 1/4 cups squash into a large mixing bowl. Blend in eggs, butter, milk, brown sugar, Apple Pie Spice, and salt.
3. Pour into pie crust. Bake 40 to 50 minutes or until pie sets up. Test with fork or toothpick.
4. Let cool slightly before serving. Top with whipped cream.

For more recipes, visit www.frontiercoop.com.

You May Also Enjoy