Butternut Squash and Cranberry Muffins

This squash family that was living in my kitchen was roasted last week and is now in my freezer for future use. Butternut squash is one of my favorite fall foods and makes its way to our table a couple times a week during the season. If you haven't tried butternut squash, it is extremely versatile and very healthy. Loaded with fiber, Vitamin A and beta carotene. Butternut squash can be used as a substitute in any recipe that calls for pumpkin.



That is what I did in this recipe. I found it in one of my Cooking Light magazines several years ago and have adapted the recipe a little.



Butternut Squash and Cranberry Muffins
adapted from this recipe in Cooking Light

Ingredients:

• 2 1/4 cups flour
• 2 tsp pumpkin pie spice
• 1 1/2 tsp baking soda
• 1 tsp ground ginger
• 1/4 tsp salt
• 1 cup dried cranberries (could also use raisins)
• 1 cup packed brown sugar
• 1 cup roasted butternut squash
• 1/3 cup buttermilk
• 1/3 vegetable oil
• 1/4 cup molasses
• 1 tsp vanilla
• 2 large eggs

Combine flour, pumpkin pie spice, baking soda, ginger and salt in a bowl. Mix well and stir in cranberries.

In a separate bowl, combine brown sugar, butternut squash, buttermilk, veg. oil, molasses, vanilla and eggs. Stir well with a wisk.

Add the squash mixture to the flour mixture and stir until just moist.

Coat muffin pans with baking spray and spoon batter into pan. Makes about 12-18 muffins.

Bake in 400 degree oven for about 15 minutes or until toothpick comes out clean. Remove from pan immediately and cool on a rack.

If there are any left, these do freeze well. They make a great grab-n-go breakfast.

Some of my previous fall squash posts:

• How to Roast a Butternut Squash
• Cranberry Walnut Acorn Squash Bowls
  

Thanks for reading FamilyBalanceSheet. If you don't already receive FBS free updates, please click here to sign up.

This post is linked to:

• Tasty Tuesday at Balancing Beauty and Bedlam
• Tuesdays at the Table at All the Small Stuff
• Tempt my Tummy Tuesday at Blessed with Grace
• Ultimate Thanksgiving Recipe Swap at Life as Mom
• Foodie Friday at Designs By Gollum
• Food on Fridays at Ann Kroeker
• Money Saving Mom
• Ultimate Recipe Swap at Life as Mom

How to Roast Butternut Squash

My daughter said to me, "Look Mommy, a squash family." Out of the mouth of a four year old.

Recently I found myself with a butternut squash family living in my kitchen. We received some with our regular weekly CSA share. And I picked up a few at the "extra" day our CSA held a few weeks ago. Once a month during the season, the organic farm that supplies our weekly CSA share holds an "extra" day for members to drive up to the farm and pick up FREE extra produce. It is wonderful and makes the CSA even more valuable.

Butternut squash is packed with Vitamin A, beta carotene and is a source of fiber. It can be used as a substitute in any recipe that calls for pumpkin.

Even though butternut squashes keep fairly well, I decided to roast them to put in the freezer for future use. It is very easy.

Slice the squash in half lengthwise and place downward on baking sheets.

Bake at 350 degrees for about an hour. You should be able to pierce the squash all the way through with a fork when it is done.

When cool enough to handle, flip the squash over and scoop out the seeds. I discard seeds into my compost.


Scope out the pulp and put into containers for freezing or use right away in your favorite recipes.

I was able to freeze five 2-cup containers of the roasted squash. I will post some of my favorite butternut squash recipes in the next few weeks.

Butternut squash makes great baby food. Last year, when my toddler was a baby, I pureed the roasted squash until I got the desired consistency for her and put into ice cube trays to freeze. I stored the frozen squash cubes in a freezer bag. It was wonderful to have homemade organic baby food and it was so much cheaper, healthier and tastier than store-bought.



Thanks for reading. If you would like to receive FREE updates of FBS, there are four ways to do so:

• have updates sent to your email,
• through your RSS Feed
• become a fan and 'like' FBS on Facebook
• become a Twitter follower

This post is linked to the Ultimate Recipe Swap at Life as MOM and Frugal Days Sustainable Ways.

Turkey Sausage, Arugula and Sun-Dried Tomato Pasta

It was Monday. I had planned the week's menu. I made a grocery list and pulled some coupons together. I was ready to start my week and head to the store. My daughter woke up that morning with a fever and grocery shopping was going to have to wait.

I had to regroup. There was plenty of food in the refrigerator, freezer and pantry, but my grocery list was stuff that I needed to pull my planned meals together. So I turned to the web and I went to MyRecipes.com and searched a few ingredients that I had on hand to see what I could find.

This recipe is a good find. I had all of the ingredients and it is an easy, quick, delicious dish.

Turkey Sausage, Arugula, and Sun-Dried Tomato Pasta
adapted from Food & Wine

• 1 lb turkey sausage, casings removed
• 12 reconstituted sun-dried tomato halves - it is cheaper to buy the non-oil packed sun-dried tomatoes, simply re-hydrate by soaking the tomatoes in warm water for about a minute
• 4 garlic cloves
• 2 Tbsp balsamic vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 2/3 C olive oil
• 1 large bunch of arugula - cut into thin strips. My arugula was from my CSA. It is one of the ingredients that I searched. I wasn't in the mood for a salad. You could easily substitute spinach.
• 1 lb pasta - I had rigatoni on hand

Boil water in a large pot and cook pasta. Drain.

While the pasta is cooking, combine the sun-dried tomatoes, garlic, vinegar, salt, pepper in a food processor. Blend until well combined. Stream the olive oil into the processor while the machine is running.

At this point your kitchen will smell absolutely divine.

Heat about 1 tbsp of olive oil in a pan and add the turkey sausage. Break into tiny pieces and brown until it is cooked through.

When sausage is done cooking, add chopped arugula and mix together.

In a very large bowl, toss the turkey and arugula mixture, cooked pasta and the sun-dried tomato vinaigrette. Serve warm.

If desired, sprinkle with Parmesan and prepare to be knocked out!

Thanks for reading FamilyBalanceSheet. If you don't already receive FBS free updates, please click here to sign up.

This post is linked to:

• Frugal and Healthy Recipes at 5 Dollar Dinners
• Tasty Tuesday at Beauty and Bedlam
• Tempt my Tummy Tuesday at Blessed with Grace
• Tuesdays at the Table at All the Small Stuff
• Real Food Wednesday at Kelly the Kitchen Kop
• Foodie Friday at Designs by Gollum
• Friday Food at MomTrends
• Food on Friday at Ann Kroeker

The Ethics of Clearance Merchandise

I received this email from a reader after my post last week, After Holiday Clearance Sales Aren't Just About Gift Wrap.

"I am also a coupon clipper and home economist, and I would have loved to score a deal like that. I realize this was an unadvertised sale and you just happened to be in the right place at the right time, but I do think it's a bit selfish to buy all of the items off the shelf keeping others from scoring a great deal.

On a similar note, it is also discouraging to shop the sales with coupons only to find the shelf completely bare. True home economists should also be looking out for the welfare of others who want to save money for their families. Many times when I have been shopping if I see someone take an item off of the shelf and I know I have an extra coupon, I will offer it to them.

Pass it on, don't take it all, please."

Ouch, I touched a nerve and certainly didn't mean to. It isn't pleasant to see that someone might think that you are selfish and not a true home economist. If I offended or upset anyone I am truly sorry.

My intent that day was not to take a deal from others when my eye came across some unsigned clearance dish washer detergent. Quite honestly, my first thought was, 'WOW, I'm not going to have to buy detergent for awhile.' Scanning the shelves for unmarked holiday clearance merchandise at Target is a game I enjoy playing. I don't need or want gift wrap or candy, but dish washer detergent is a product that I use very often and that sale was too hard to pass by, so I purchased all of the boxes.

As I stated in the original post, the purchase was uncharacteristic of me. I don't have an extensive 'stock-pile', however I do keep a well-stocked pantry of our family basics and staples.

I do see the reader's point and I will think twice before buying all of a clearance item next time, especially when there is that much. My integrity is very important to me and if purchasing all of the Electrasol is perceived as being selfish than it just isn't worth it. It is dish washer detergent, for heaven's sake, I do see the ridiculousness of 18 boxes. I will be sure to leave some next time.

On a separate note, I, too, pass along coupons to other shoppers while I am shopping. And I have received coupons from other shoppers while shopping. A coupon fairy must have been in my grocery store today, because there were extra coupons laying all over the place.

So, without starting a fire, what are your thoughts? If you stumbled on a great clearance deal of a product that you use regularly, how much would you purchase? Civility please.

Thanks for reading FamilyBalanceSheet. If you don't already receive FBS free updates, please click here to sign up.

Apple Crumb Pots

It all started one day when I was hungry for apple pie. But I was being lazy and I didn't feel like making the pie crust and I didn't feel like making a trip to the store to buy crust.

What is a girl to do...Apple Crumb Pots were born.

The ingredients are simple. Slice 6-7 of your favorite baking apples. I love Ginger Gold for baking. The apple slicer is a well used gadget at our house.

Use non-stick spray or butter to cover the bottom of 6 ramekin cups. Place the ramekin cups on a baking sheet. Fill the cups up with your favorite baking apples. This is a great job for helpful little hands.

Combine 1/2 cup of sugar and 1 teaspoon of cinnamon. Sprinkle about 1/2 - 1 teaspoon of mixture per cup over the apples, depending on the type of apple that you like. Ginger Gold is on the tart side, so I sprinkle a teaspoon on each cup. Set aside the balance of this mixture to make the crumb topping.

The crumb topping...my favorite part. Take the balance of the sugar/cinnamon mixture and add more sugar until you measure 1/2 cup. Combine with 3/4 cup flour and 1/3 cup butter. I use my clean hands to mix together until crumbly.

Sprinkle the crumb mixture over the apples. You can also see why you need to use a baking sheet.

Bake at 400 degrees for about 40 minutes or until bubbly.

At this point, your next major decision in life will be what to top the Apple Crumb Pots with : Homemade Whipped Cream or your favorite ice cream.

On this day, we chose the homemade whipped cream.

For our anniversary I made the pots with blueberries, because my honey's favorite dessert is blueberry pie. I followed the same recipe, except we chose vanilla ice cream that night.

I've had apples on the brain lately:

• Apple Gingerbread Cake with Homemade Whipped Cream
• Homemade Sugar-Free Applesauce

This post is linked to:

• Tasty Tuesday at Balancing Beauty and Bedlam
• Tempt My Tummy Tuesday at Blessed with Grace
• Tuesdays at the Table at All the Small Stuff
• Friday Food at Momtrends
• Foodie Friday at Designs by Gollum
• Ultimate Recipe Swap at Life as MOM

Thanks for reading FamilyBalanceSheet. If you don't already receive FBS free updates, please click here to sign up.