Caramelized Butternut Squash Custard

Caramelized Butternut Squash Custard

Ingredients:

1 butternut squash, halved lengthwise and seeds removed
2 teaspoons olive or coconut oil
4 free range eggs
1 3/4 cup organic half and half
1/4 cup maple syrup
1 teaspoon salt
1 teaspoon pepper

Instructions:

Brush the entire squash with the oil.
Place cut side won on a baking sheet.
Heat the oven up to 400 degrees.
Bake the squash for 55 minutes.  The squash should be fork tender when done.
Set the baked squash aside until cool enough to handle with your hands. 
Bring the oven temperature down to 300 degrees.
Once the squash has cooled remove the skin.
Place the flesh into the blender and puree until smooth.
Place 2 cups of the puree into a large mixing bowl. 
Add the eggs. 
Pour in the half and half and the maple syrup. 
Blend together until completely combined and very smooth. 
Sprinkle in the salt and pepper and stir to incorporate into the mixture. 
Very lightly spray a ceramic baking dish with a non stick cooking spray. 
Pour the mixture into the prepared pan. 
Fill a slightly larger pan 1/2 full of water. 
Place the baking dish into the water filled pan. 
Bake 50 minutes or until the custard sets and a knife inserted in the middle comes out clean. 
Be sure to cool before cutting.

Serves 6

Lemon Topped Broccoli

Lemon Topped Broccoli

Ingredients:

10 cups broccoli florets
1 tablespoon butter
1 shallot, minced
1 garlic clove, minced
1/2 cup toasted bread crumbs
2 teaspoons lemon peel, grated
1/4 teaspoon pepper, divided
1 tablespoon olive oil
2 tablespoons lemon juice

Instructions:

Fill a saucepan 2/3 full of water.
Place on high heat and bring to a rapid boil.
Add the broccoli and steam for 3 minutes or until broccoli is crisp tender.
Cool under cold tap water and drain well.
Place the butter in a skillet over low heat and allow the butter to completely melt.
Add the shallot and garlic.
Cook 2 minutes stirring occasionally.
Add the bread crumbs and continue cooking 2 minutes or until the bread crumbs begin to brown.
Remove from the mixture from the skillet and place in a mixing bowl.
Add the lemon peel and 1/8 teaspoon of pepper.
Stir to combine well.
Place the oil in a large skillet over medium heat.
Add the steamed broccoli to the oil and cook 4 minutes until slightly brown and heated through.
Sprinkle the other 1/8 teaspoon of pepper over the cooked broccoli and stir to cover.
Pour in the lemon juice and sprinkle the top with the bread crumb mixture.  Serve hot.

Serves 8

White Beans and Squash Medley

White Beans and Squash Medley

You can use cannellini or any other white bean for this recipe.

Ingredients:

3 cups butternut squash, peeled and cubed
3 tablespoons + 2 teaspoons olive oil
1/2 teaspoon pepper, divided
6 garlic cloves, minced
2 tablespoons balsamic vinegar
1 teaspoon brown mustard
1 pound fresh spinach
2 (15 ounce) cans cannellini beans, drained and rinsed
1 tablespoon sage
1/4 cup Romano cheese, grated

Instructions:

Raise the oven temperature to 350 degrees.
Spray a cookie sheet with a non stick cooking spray.
Coat the squash with 1 tablespoon of the olive oil.
Sprinkle the squash with 1/4 teaspoon of pepper.
Place the squash on the prepared cookie sheet.
Bake 25 minutes or until fork tender.
Place the 2 tablespoons of the olive oil and the vinegar into a mixing bowl.
Whisk to combine.
Add the brown mustard and 1/8 teaspoon of pepper.
Whisk to incorporate the ingredients together.
Place the remaining olive oil into a skillet over medium heat.
Heat the oil to hot but not smoking.
Add the spinach and cook until wilted.
Sprinkle on the remaining pepper.
Remove the spinach from the heat and set aside.
Place the beans in a saucepan.
Add the squash, vinegar mixture, garlic and sage.
Stir gently to combine.
Heat in until warm.
Serve over the wilted lettuce and sprinkle with the cheese.

Serves 5

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