Category: Food

Winter Yum

1-2 winter squash

3 slices bacon

1 large onion

1/8 t salt

1/4 t chipotle

1 T chicken Better than Bullion

1 T brown sugar

a) Early in the afternoon wash the exterior of the squash, place on foil-lined pan in oven, cook at 400 degrees about an hour. When it gives when you squeeze it, it’s done. Take it out & let it cool the rest of the afternoon

b) Dinnertime! Chop bacon, cook till it’s done, remove with slotted spoon to paper towels, but keep that bacon fat goodness in the pot!

c) Slice onion – no need to chop, this is all going to get pureed. Cook in the bacon fat till fairly limp. Add salt & chipotle.

d) Slice squash lengthwise and scoop out seeds. Remove peel – it will usually peel right off, mostly, or spoon it out. This part can get a little messy. Don’t be afraid to get your hands dirty.

e) Add squash to pot and slice/chop/mush it up into pieces; stir to coat with the bacony oniony chipotle goodness.

f) Cover with water, about 2 cups, I like it thick. Add your bullion, stir well, let it simmer while you make yourself a nice green salad.

g) Add brown sugar, get out your immersion blender, and turn it into soup. Stir the bacon back in. Eat it with crackers. Mmmmmmmmmmmmmmmmmmmmmm

Yellow Squash

This was the year of Supersonic Summer Squash. We’re picking and eating these little yellow babies constantly. I’ve perfected them:

  • Pick ’em small
  • Scrub
  • Cut the ends off then slice in half the long way
  • Line a baking sheet with tin foil
  • Place them on the sheet cut side up
  • Sprinkle with salt
  • Put a dot of butter on each
  • Put them in a cold (toaster) oven
  • Set the oven to 400 degrees for 30 minutes
  • Mine makes a little beep when it comes up to temperature. At that point I smear all the butter around a little.
  • Let ‘er rip!
  • They’re delicious!