Toasted Squash Seeds

Toasted Squash Seeds

I always grew up eating pumpkin seeds post-carving at Halloween time. I had no idea you could use the same method with butternut squash and spaghetti squash seeds! If you follow my blog, you know how obsessed I am with butternut and spaghetti squash. Next time, don't throw away those seeds! Use this simple recipe to make a delicious salty snack!

Ingredients:

Seeds from one butternut/spaghetti squash, cleaned

1 tbsp. salt

1 cup hot water

Salt and pepper to taste

Directions:

1. Dissolve salt in hot water. Add seeds and allow to soak overnight or about 8 hours.

2. Remove seeds from water and pay dry with towel. 

3. Preheat oven to 300 degrees. Spread out seeds on baking sheet and season with salt and pepper. Bake 5 minutes, stir seeds and bake another 5 minutes. Let cool, season as desired and enjoy! 

Caramel Cinnamon Whiskey

Last fall I went to a bar that made their own caramel-infused bourbon and fell in love! I never knew it could be so easy to make this myself! All of my friends that have tried my infused whiskey are obsessed. My favorite way to drink this is shaken over ice then strained into a shot glass. However, you could also enjoy it on the rocks, in apple cider, or in any cocktail of your choosing. Cheers!

Caramel Cinnamon Whiskey

Ingredients:

1 bottle Fireball Cinnamon Whiskey

1 package soft caramel candies

Directions:

1. Place entire package of unwrapped caramels in large bottle or carafe. 

2. Pour whiskey over candies, covering completely. Make sure there is a few inches of empty bottle at the top. 

3. Cover and shake vigorously for about 1 min. 

4. Let mixture sit overnight and shake again until all solid candies are dissolved. Enjoy!

Roasted Butternut Squash and Corn Soup with Cilantro and Goat Cheese

About a year ago I discovered my love of butternut squash. And now I can't get enough of it! I can usually find it pre-cut and packaged at Trader Joe's year-round. But when I saw the fall display at the grocery store I knew I had to buy a whole squash and make soup!

Here's my healthy recipe for two that is great on a chilly fall evening...

Roasted Butternut Squash and Corn Soup with Cilantro and Goat Cheese Recipe

Ingredients:

1 medium butternut squash (or 1 package pre-cut butternut squash, sold at Trader Joe's)

2 tbsp olive oil, divided

1/2 yellow onion, diced

2 cloves garlic, minced

1 jalapeño pepper, seeds removed, diced (leave some seeds if more heat desired)

1 cup corn off the cob, fresh, frozen or canned (I like Trader Joe's frozen roasted corn)

1 tbsp fresh chopped cilantro 

1 cup chicken or vegetable broth

Salt and pepper to taste

2 oz. goat cheese or 1/2 cup Greek yogurt (optional)

For garnish:

Crumbled goat cheese 

Fresh cilantro

Directions:

1. Preheat oven to 350. 

2. Cut squash in half lengthwise and place in pan, drizzle with olive oil and place in hot oven. Roast for 1 hour or until tender. (For faster cooking: cut up squash, removing skin or use pre-cut package and boil in water on stovetop for about 10 minutes or until tender.)

3. While squash is cooking, heat 1 tbsp olive oil in pan over medium heat. Add the garlic and onions and cook until browned. 

4. Add peppers and corn to pan and cook until tender. 

5. Add sautéed vegetables and chopped cilantro to food processor or blender. Scoop insides of squash in to food processor or blender, discarding skin and seeds. Blend until smooth. 

6. Return mixture to pan and add broth. Cook on medium heat for 10 minutes or until thickened. Optional: for creamy consistency, add goat cheese or Greek yogurt. Add salt and pepper. 

7. Divide in to two bowls and garnish with goat cheese crumbles and cilantro leaves. Enjoy!