Candied Butternut Squash with Cinnamon and Honey Recipe

My wife bought a butternut squash at least a couple of weeks ago and we’ve been putting off using it till we could figure out what to do with it. Well, the other day she found a recipe that looked like something I might actually like that has honey and cinnamon in it. Cinnamon is one of my favorite ingredients after all. I’ve modified the original recipe to include brown sugar and nutmeg based on some of the comments on the site.

Ingredients:

  • 1 large butternut squash, quartered lengthwise
  • 1/4 cup melted butter
  • 1/4 cup honey
  • 1/2 cup finely chopped pecans
  • 1/4 teaspoon cinnamon
  • 1 tablespoon light brown sugar
  • 1/4 teaspoon nutmeg

Directions:

  1. Scoop seeds out of butternut squash.
  2. Arrange butternut squash pieces, cut-side down, in a large baking dish.
  3. Pour hot water in the baking dish to a depth of about 1/4-inch.
  4. Bake butternut squash at 350° for 50 to 60 minutes, or until tender.
  5. Cool squash; peel.
  6. Cut squash into 1/2-inch squares and place in a 9x13x2-inch baking dish.
  7. Pour butter and honey over squash, then sprinkle with pecans and cinnamon.
  8. Return to oven and bake for 15 to 25 minutes, until butternut squash is glazed and hot.

Unlike regular squash, butternut squash is kind of hard. It was not easy to slice it open to get the seeds out. Once I had it cut open, it kind of resembled pumpkin. It was orange inside and had seeds that looked a bit like pumpkin seeds as well. Because it is such a hard vegetable to cut, I’d suggest using a rather large chef knife or something similar.

I wasn’t quite sure how the recipe called for them to be quartered lengthwise, so I just made another long cut which left them kind of looking like giant spoons of some sort.

While I let them bake in the oven to soften, I chopped up the pecans and mixed the other ingredients. I did things a little differently than called for in the original recipe. They mentioned pouring the butter and honey over the squash and then sprinkling with pecan and cinnamon. I decided it would be better to mix them all together and pour the whole thing over them.

I added the butter and honey to the pecans with the other ingredients and mixed them thoroughly before pouring them over the squash. I put it back in the over for about 20 minutes and went on to prepare the tilapia we were having. The butternut squash looked great when it came out of the oven.

We fixed up out plate with tilapia, butternut squash, and peas. As we headed out into the other room to eat, I was hopeful that the cinnamon, brown sugar, and honey had made the butternut squash sweet and delicious.

Well, that didn’t quite go like I planned. The initial taste of cinnamon, brown sugar and honey was OK, but there was an awful aftertaste that I didn’t care for at all. I haven’t had pecans before so I wasn’t sure if it was them or the butternut squash at first. I’m pretty sure it was the squash since it kind of tasted a little like the squash smelled when I first cut it open.

Linda didn’t care for it either. At first maybe I thought I had messed up or the squash wasn’t ripe or maybe over ripe. However, Linda took it in to Gold’s Gym the next day and some of the people there loved it.

All in all, I’d have to say this probably won’t go over well with a fussy eater, but it may be quite a treat for those with a less picky palate.

via Butternut Squash Recipe – Candied Butternut Squash with Cinnamon and Honey.

Here is Linda’s take on the butternut squash. http://www.getmotivatedgetmovinggethealthy.com/2012/09/29/butternut-squash-oy-vey/

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Southwestern Cod Recipe

If you’ve been paying attention, you may have noticed that I have done a lot with southwestern spices lately. I’ve done tilapia, salmon, and chicken so far. Now it’s time to add cod to the list.

My wife was having king crab the other day and I hadn’t yet tried it at Joe’s Crab Shack so I made something different for myself. I wanted to stay with the seafood theme, so I decided to try cod. It’s another mild fish so I expected that it would turn out well.

Ingredients:

  • Cod fillet
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1 lime (or lime juice)

Instructions:

  1. Preheat oven to 425 degrees.
  2. In a food storage bag, mix spices together.
  3. Add olive oil to the bag.
  4. Squeeze lime juice into the bag.
  5. Add the cod to the bag and shake until thoroughly coated.
  6. Bake around 15 minutes or so – until flaky.

 

 

I don’t measure things so when I pulled the cod out of the bag, it didn’t seem coated quite well enough. I shook a little black pepper and chili powder on it for good measure. I cooked it in a glass pan as I did with the salmon and tilapia. I like my fish thoroughly cooked so you may want to give it a little less time if you like them a bit less done.

As expected the cod was delicious. I’m slowly becoming more of a seafood eater. At some point I’ll have to try lobster. I’ll probably steer clear of clams because of the texture though. Now that I’m finding more fish that I’ll eat I need to look for some new recipes so I don’t get tired of the same southwestern flavor on all of it.

Any ideas?

 

Southwestern Salmon Recipe

I’ve recently taken a liking to some southwestern recipes like Tilapia and Chicken. It seems to me that the same basic ingredients could probably work with Salmon as well. Since Price Chopper recently had a BOGO (Buy One Get One free) deal on salmon, I happen to have some on hand. The amounts shown are a basic guideline. I don’t tend to do a lot of measuring. I seem to recall Emril Lagasse saying that cooking isn’t rocket science. I tend to agree when it comes to cooking – baking is another story. Anyway, here are the approximate amounts and directions for a nice Southwestern Salmon.

Ingredients:

  • 4 6 oz fillets
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1 lime (or lime juice)

Instructions:

  1. Preheat oven to 450 degrees.
  2. In a food storage bag, mix spices together.
  3. Add olive oil to the bag.
  4. Squeeze lime juice into the bag.
  5. Add the salmon to the bag and shake until thoroughly coated.
  6. Bake around 15 minutes or so – until flaky.

I mixed everything up during lunch and let it set in the fridge. I took it out about 15 minutes before I put it in the oven to give it time to get back to room temperature. I cooked it in a glass pan which I’ve heard can affect cooking time, but I’m not sure in which direction. I cooked it for 15 minutes and then turned off the oven, but left them in another couple of minutes. I wanted to make sure the salmon was completely cooked.

Oddly enough, when it comes to fish, my wife Linda is a little more fussy than I am. If the salmon was the least bit slimy she would have no part of it. I’m kind of the same way, but I am a little more open to fish. When it looked like they were completely cooked through I took them out and plated them.

Cooking may not be rocket science, and I may not always measure everything, but apparently I do need to pay a little more attention to how much red pepper I put in. The salmon was quite hot. However, I’d have to say that it wasn’t bad. My wife was taken back by how hot it was. She wasn’t expecting it to be that hot either. She almost put it in the stroganoff column, but decided after a few more bites that she could work with it. I actually liked it. That’s good considering I still have quite a few more pieces left from the BOGO at Price Chopper.

I probably should have made more to go with the salmon though. They were kind of small and we were both a little hungry an hour or two later. Any ideas on what goes with salmon?

Southwestern Tilapia Recipe

I found this recipe on He and She Eat Clean, and it seemed interesting enough to try. I have done tilapia before and I have taken a liking to chili powder lately. I’m not going to use the garlic powder, but I’ve included it in the recipe since that is how they listed it.

Ingredients:

  • 4 6 oz fillets
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1 lime

Instructions:

  1. Preheat oven to 450 degrees.
  2. In a small bowl mix spices together.
  3. Drizzle each fillet with olive oil.
  4. Sprinkle each fillet with the mixture of spices.
  5. Squeeze lime juice over the fillets.
  6. Flip the fillets over & repeat steps 3-5.
  7. Bake until golden brown & flesh begins to flake usually around 9-12 minutes in my oven.

via He and She Eat Clean: A Guide to Eating Clean… Married!: Clean Eat Recipe :: Southwestern Tilapia.

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