So, although you thought we did all that was possible with squash, we still had more roasted butternut squash to deal with!
|The never ending bowl of roasted butternut squash|
1/2 cup shredded reduced-fat cheddar cheese
1/2 cup roasted butternut squash puree
1 tbsp margarine spread
4 slices whole wheat bread
1. In a medium bowl, mix the cheese and butternut squash puree.
2. Spread the four slices of the bread with margarine. Stick the two pairs bread together- margarine slices touching-so it doesn't get your cutting board/work surface gooey (this is a trick learned from my dad, Jim- master of the grilled cheese sandwich).
3. Spread the cheese and squash mixture onto the two bread towers.
4. Peel the bread apart and place one piece of bread, margarine side down on a skillet, top with other piece of bread, margarine side up. Repeat with other sandwich.
5. Cook 4-5 mins until bread is toasted and filling is melted.
What goes well with grilled cheese... tomato soup! Amy and I decided to use a recipe from a book that Grandma Grace Rudig gave me- Too Many Tomatoes, Squash, Beans, and Other Good Things: A cookbook for when your garden explodes. I have the original version from 1976. This book has a special place in my heart because it is one of the first books that I can remember. As a kid, I loved looking at the cover, with way too many words for a normal title and all of the colorful drawings of fruits and vegetables.
We chose "Very Fresh Cream of Tomato Soup."
12 ripe tomatoes, peeled, chopped
1 cup water
1 cup sliced celery
1/2 onion, chopped
1/2 tsp basil
3 tbsp cornstarch
3 tbsp melted butter
2 tbsp brown sugar
1 cup light cream
1. Simmer tomatoes, water, celery, onion, and basil for 30 minutes. Puree in a blender.
2. Mix together cornstarch and butter. Stir into soup to thicken over medium heat.
3. Add brown sugar and salt.
4. Add light cream.
|Very Fresh Cream of Tomato Soup and Grilled Cheese Sandwiches with Butternut Squash|