Ambercup Squash with Garlic and Thyme


1 small or medium sized ambercup squash

2 tablespoons coconut oil

2-3 cloves garlic

1/2 teaspoon dried thyme

1/8 teaspoon pepper

1/8 teaspoon salt



Cut one small to medium sized ambercup squash in half and deseed. Place face down on a baking dish and bake for 40 minutes at 350 degrees.

After removed from oven flip over and allow to cool to a temperature you can handle before scooping the flesh away from the skin with a large spoon, discard skin.

In a medium frying pan heat coconut oil, mince and saute garlic until it becomes fragrant and begins to brown slightly. Add squash, thyme, salt and pepper to the pan. Reduce heat to medium low and stir with a fork to mash the squash with until it becomes like mashed potatoes, cook for several minutes more to let the flavors mingle. Serve warm.




Spicy Yuchiki Kuri Soup

Spicy Yuchiki Kuri Soup


1 tablespoon vegetable oil

1 Onion, chopped

5 cloves garlic

2 jalapenos chopped with seeds

1 teaspoons cumin

1 heaping tablespoon Oregano

1 pinch ground roasted ghost pepper

1 1/2 teaspoons salt

1 can white beans, drained

30 oz pureed yuchiki kuri squash

1 quart vegetable stock

2 tablespoons red wine vinegar

1 tablespoon honey





Cut 1 yuchiki kuri squash in half and deseed.  Roast, face down at 350 degrees until soft, about 30-40 minutes. Remove from oven and cool, remove skin and puree the soft flesh, set aside.

In a soup pot over medium high heat add oil, onions, garlic and jalapenos, saute about 5 minutes. Add cumin, oregano, salt and ghost pepper, saute about 2 more minutes.

Add white beans, pureed yuchiki kuri and vegetable stock, simmer for 20 minutes, uncovered. Add red wine vinegar and honey then cook for several minutes more. Remove from heat and blend with stick blender until smooth.




Flavorful Potato Bacon Soup

I’ve never followed a recipe for potato bacon soup, I have always made it from scratch without measuring anything, I have added everything from ale to fresh green beans to roasted pine nuts, don’t be afraid to experiment this is a basic recipe you can add too it depending on what you have on hand. Like a roast this get’s it’s amazing flavor from cooking in the pan before the liquids are added.

Potato Bacon Soup 


6 pieces thick cut bacon

1 onion

3 cloves garlic

3 large golden potatoes

1/2 cup flour

1 quart chicken broth

1/2 bottle ale

1 teaspoon parsley

1 teaspoon salt

1/2 teaspoon pepper

1/4 cup heavy cream



Dice bacon into 1 inch pieces and place in soup pan, cook on medium heat. stirring occasionally until bacon is completely cooked.

While bacon is cooking dice the onion, cut potatoes into 1 inch pieces and roughly chop garlic.

Remove bacon from pan and set aside. Increase heat to medium high and add the onion, potatoes and garlic to the pan with the bacon fat. Stir frequently, scraping the bottom of the pan and continue to cook until onion becomes mostly translucent.

Add flour, parsley, salt and pepper to the potatoes and onions and mix well. Continue to stir constantly until the flour begins to brown, 2-3 minutes.

At this point it should look like this.



As the flour begins to brown reintroduce the bacon and add the quart of chicken broth and half bottle of ale. Reduce heat slightly and bring to a low boil. Cook, stirring occasionally, until potatoes are tender, about 10-15 minutes.  When potatoes are cooked through remove the pan from the heat and mix in 1/4 cup heavy cream.




Golden Acorn and Delicata Squash

I’m not one to celebrate holidays but the closest I come to doing so is in the fall. Each year I usually pick one or two themes and go with those. This year so far there is a definite interest in squash, so I am trying a different squash recipe with each kind of small squash I am finding in stores. I have to skip over the larger stuff because I’m just cooking for one.

Here is golden acorn squash, halved and deseeded then roasted with honey and sage.



Stuffed Delicata Squash

Preheat oven to 375 degrees.

Cut and deseed the squash, roast face down in the oven on a baking sheet.

Meanwhile, dice maple breakfast sausage into chunks, add chopped onion and the portabella mushrooms all into the pan in equal amounts, about 1/2 cup of each and saute until cooked.  Remove Squash from oven, flip over and fill with saute, dividing evenly between halves. Add grated Parmesan, and a fresh rosemary sprig dipped in olive oil over the top. Place in oven until the squash is tender, throughout when pierced with a fork. 30-40 minutes.

When done remove rosemary sprig and discard, then add more Parmesan.




Blue Hubbard Squash

An interesting tear drop shaped squash that has a grey/blue color, they can store for 6 or 7 months if undamaged and stored well.


Cut  half of a baby Hubbard squash into bite sized pieces and remove skin. Toss with a tablespoon of olive oil, salt & pepper and place in a baking dish, add whole chicken and fresh rosemary sprigs. Roast at 350 for approximately 20 minutes per lb or until internal temperature is 180 degrees.


Place the other half of the squash face down in a baking dish and bake until it is tender when poked with a fork, about 40 minutes.


Hubbard Squash Pie

2 cups of roasted and mashed hubbard squash

3 eggs

1/2 cup heavy cream

1/2 cup brown sugar

1/2 teaspoon cinnamon

1/2 teaspoon allspice

1/2 teaspoon ginger

1/2 teaspoon salt

3 tablespoons softened butter

juice from 1/2 lemon


Add all ingredients to a blender and blend until smooth, pour into an unbaked pie shell and bake at 375 for 45-50 minutes.