A couple of years ago, sweet potatoes went on sale for 19 cents/pound.  So of course I bought a few.  Or a lot. Or way too many.  Okay, I went a little overboard and ended up making sweet potato muffins, fries, pancakes, chili, pie, soup and burritos.  Luckily, I have yet to find such a significant sale on the squash, so my cooking has been somewhat controlled.  I doubt I'll be able to hold off making something with delicata squash much longer though.

These 3 recipes are fairly straightforward, but it is about to get interesting next week when I set out to make Browned Butter Homemade Potato Gnocchi and Butternut Squash in a Pumpkin Pie Spiced Balsamic Reduction for Thanksgiving.  I've never made gnocchi before, or even tried it.  So this could prove interesting.  Stay tuned. 

Winter squash have lower water contents than summer squash and thus are more nutrient dense.  They are high in carotenes which can protect against cancer, heart disease and Type 2 diabetes.  They are also a very good source of vitamins B1 and C, folic acid, pantothenic acid, potassium and fiber in addition to a good source of niacin and Vitamin B6 (everynutrient.com).  Look for squashes that are rich in color as it reflects higher levels of nutrients (and likely better taste as well).

Moroccan Butternut Soup

Adapted from Erinsfoodfiles.com

Since no vegetables besides butternut squash go in this soup, it is easy to bring together, especially if you have a well-stocked spice cabinet.  Just beware that the squash does need to roast in the oven for 1 hour.  (This is why you should always read the entire recipe ahead of time.)

Ingredients

·          1 (2 pound) butternut squash (or used a combination of butternut and acorn squash)

·         2 large garlic cloves, unpeeled

·         Cooking spray

·         1 tsp curry powder

·         ½ tsp ground cumin

·         ¼ tsp ground coriander

·         1/8 tsp ground red pepper

·         2 ½ cups fat-free, low sodium chicken or vegetable broth, divided

·         ½ cup milk

·         ¼ tsp salt

·         5 tbsp reduced-fat sour cream (optional)

·         Fresh chopped cilantro (optional)

·         Handful toasted pumpkin seeds (optional)

Directions

Preheat oven to 375 degrees F.

Pierce squash several times with a sharp knife.  Microwave on high for 1 minute.  Cut squash in half lengthwise and remove seeds and membranes with a spoon.  Place butternut squash, cut sides down and garlic cloves in a 13x9" baking dish coated with cooking spray (could also use a rimmed baking pan, cover and place squash on aluminum foil for easier cleanup).  Pierce squash multiple times with a fork.  Bake for 1 hour or until squash is very tender.

While squash bakes, place curry powder and next 3 ingredients in a small nonstick skillet over medium heat.  Toast for 1 minute or until fragrant.  Set aside.

Peel cooked squash (it's hot!), and place in a food processor (or blender).  Remove and discard skins from garlic and add to food processor.  Add 1 ½ cups chicken broth and process until smooth.

Transfer squash mixture to a large saucepan.  Stir in remaining 1 cup broth, milk, salt (to taste), and toasted spices.  Cook over low heat for 2 minutes or until thoroughly heated, stirring frequently.

Ladle soup into bowls.  Top with sour cream, cilantro and pumpkin seeds if desired.

Quinoa Stuffed Squash

Adapted from Cooking Light Magazine

A picture is worth a thousand words, except when it's misleading.  I got this recipe out of a Cooking Light magazine.  However, the finished squash product must have been under huge magnification with excessive amounts of cheese than the recipe actually called for.

Here are a couple pictures of the picture in Cooking Light Magazine, November 2011 issue (pictures of my creation were not available when this blog went to press but will be posted in the next post):

One pound golden nugget squashes are supposed to be roasted, stuffed and baked in this recipe.  Have you ever seen a 1 pound squash?  That's really small.  They looked like mini pumpkins.  So I stood at Metropolitan Market (only place I found them), staring at these baby squashes wondering how in the world any stuffing was supposed to fit in them.  I ended up opting for 2 - two pound squashes instead of 4 - one pound ones.  What direction you decide to go is up to you.  The filling for the squashes is very flavorful, and to save money, time and energy, you could even skip the squash all together and just eat the filling by itself.  However, if you want to impress a certain special someone, I would go with the squash.  (Interestingly, there are quite a few things you can cook inside a pumpkin or squash - including oatmeal.  I'm trying to find time to make Pumpkin Lasagna - layered and cooked inside a sugar pumpkin.)

The squash can be cooked and the filling made up to 2 days ahead and stored separately in the refrigerator.  Then assemble and bake right before serving.

Ingredients

·         4 (1 pound) golden nugget squashes

·         Cooking spray

·         2 (4 ounce) links hot turkey Italian sausage, casings removed (or other sausage or meat-free substitute)

·         ½ cup finely chopped carrot

·         ½ cup finely chopped onion

·         2 garlic cloves, minced

·         ½ cup water

·         2 cups cooked quinoa (about 1 cup uncooked)

·         2 tbsp chopped fresh parsley

·         ½ tsp chopped fresh thyme

·         ¼ tsp kosher salt

·         ¼ tsp black pepper

·         ¾ cup (3 ounces) shredded 2% reduced-fat Monterey Jack cheese, divided

Directions

Cut the top quarter off each squash; reserve tops (besides decoration purposes, I'm not sure what purpose this serves).  Discard seeds.  Arrange squashes, cut sides down, in 2 (11x7") baking dishes.  Fill each dish with 1" of water; microwave on high for 15 minutes.  Remove dish;  repeat with remaining dish.  Cool.  (My microwave was not big enough to do this.  I baked them all together in the oven at 350 deg F on a baking sheet, cut sides down until they were soft.  Maybe 30 minutes.)  While these are cooking, cook your quinoa if you haven't already done so.

Preheat oven to 350 deg F (if you microwaved your squash). 

Heat a large skillet over medium-high heat.  Coat the pan with Pam.  Add the sausage and sauté for 5 minutes or until browned, stirring to crumble (crumbling will prove to be difficult if you failed to remove the casing as I did).  Remove the sausage with a slotted spoon and set aside.  Add the carrot, onion, and garlic to drippings in the pan.  Sauté for 2 minutes, stirring frequently.  Stir in ½ cup water and bring to a boil.  Reduce heat to medium, cover and cook 8 minutes or until carrot is tender.

Combine sausage, carrot mixture, quinoa, parsley, thyme, salt and pepper.  Stir in ½ cup of the cheese.  Stuff about 1 cup quinoa in each squash and top with 1 tbsp cheese each.  (Please refer to the picture from the magazine if to compare how much cheese their squash has on top with the 1 tbsp you are instructed to use.)  Arrange stuffed squashes in a broiler-safe baking dish and place tops in the dish (if you wish to keep them).  Bake at 350 degrees F for 20 minutes or until thoroughly heated.  Remove from oven.

Preheat broiler to high. 

Broil squashes for 4 minutes or until cheese is golden.  (Do not get distracted!  Cheese will burn.  See picture on next blog post.)

Pumpkin Muffins

Adapted from Ellie Krieger

Healthy or relatively healthy, the choice is yours.  But they will be tasty.

Ingredients

·         1 cup all purpose flour (or make whole wheat)

·         1 cup whole wheat flour

·         1 tsp baking soda

·         ½ tsp salt

·         1 tsp cinnamon

·         ½ tsp ginger

·         ¼ tsp ground cloves

·         1/8 tsp nutmeg

·         ¾ packed dark brown sugar

·         3 tbsp molasses

·         ¼ cup canola oil (or use 3/8 cup ground flaxseed and 1/8 cup applesauce)

·         2 large eggs (or egg substitute, or egg whites)

·         1 cup canned pumpkin ( I spent 20 minutes in the store looking for this...)

·         1 tsp vanilla extract

·         ¾ cup "homemade buttermilk" (1 tbsp vinegar + milk to make ¾ cup, let sit 10 minutes)

Directions

Preheat oven to 400 degrees F.  Lightly spray a 12 cup muffin pan with Pam.  (If you're using muffin papers and not using the oil in the recipe, spray the muffin papers with Pam as the muffins will be difficult to remove from them if you don't.)

In a medium bowl, whisk together the flours, baking soda, salt, cinnamon, ginger, cloves and nutmeg.

In a large bowl, whisk the sugar, molasses, oil (or flaxseed and applesauce), and eggs until combined.  Whisk in the pumpkin and vanilla.  Whisk in the flour mixture in 2 batches, alternating with the buttermilk.  Whisk only till combined.  Do not over mix (Very important as it will lead to tough and dense muffins that will not rise as much.  Some lumps are even ok.  Keep this in mind for pancakes and quick breads too - e.g. banana bread).

Pour the batter into the prepared muffin pan.  Bake for 20 minutes or until a toothpick or knife inserted into center comes out clean (muffin should also bounce back when pressed).

Let muffins cool in the pan on a wire rack for 15 minutes.  Remove the muffins from the pan, turn upside down, and cool completely on the rack.

2011 XC West Regional Champions!

The UW men's soccer team was a bubble team for the NCAA Tournament for the second-straight year and once again did not make the tournament. UW finished the season at 12-4-2 and second in the Pac-12 behind UCLA who made the tournament.

"We reached all of our goals and improved throughout the year. I'm so proud of this senior class and just feel the worst for them," said head coach Jamie Clark.

View the complete bracket here: http://www.ncaa.com/sites/default/files/external/gametool/brackets/soccer-men_d1_2011.pdf.

It's hard not to eat breakfast when it tastes this good.  It might even be good enough to get you out of bed in the morning.  Well, maybe not that good.  And after breakfast day number one, it may not make it to breakfast day number two as it becomes snack numbers 1, 2, 3, 4 and 5.  I'm not saying you should eat it with a spoon, but I won't judge you if you do.

I set out to create a tasty combination of nutritionally-packed foods that would go well with steel cut oats soaked in almond milk.  One cup of almond milk provides 45% of your daily calcium, compared to 25% for regular milk (Try to find it on sale.  A good price is $2 for ½ gallon.) and it lasts in the fridge for a long time.  Cinnamon helps regulate blood sugar levels, wheat germ and oats provide filling fiber, flax seed throws in those awesome Omega 3's, a banana gives you a potassium hit, and cocoa nibs are full of iron (which you shouldn't technically eat with calcium, but oh well).

Steel Cut Oats with Homemade Almond Butter

Typically, when we think of preparing steel cut oats, it involves boiling them in water on the stove for 30 minutes or so (and in my case, typically burning them as well).  Few people have time to do this on a daily basis (although you could make a large batch and freeze into portion sizes), and I far prefer the soaking method.  It's not only easier, but it's also possible to do in your dorm room as long as you have a fridge.   They resemble something like a muesli when it's all said and done.  Below are the ingredients that I throw in mine.  Feel free to mix and match fruit (dried and fresh), nuts and flavors.  (And while I measure the steel cut oats and milk, I just throw in a spoonful of everything else pretty much.)

Ingredients

1/3 cup steel cut oats

2/3-1 cup almond milk (or other milk)

1 tsp wheat germ

1 tsp ground flax seed

½ tsp cinnamon

1 tbsp cocoa nibs

½-1 banana

Heaping spoonful of almond butter (or peanut butter), recipe to follow

Directions:

Stir together oats and milk.  Put in fridge overnight.

When ready to consume, remove from fridge and mix in remaining ingredients, except for almond butter.  Add spoonful of almond butter on top, but don't mix in as it will dissolve into the milk and lose its flavor.

Homemade Almond Butter

After making this, you'll wonder how you lived without it for your entire life.  Make no mistake, the store bought variety cannot compare.  So if you're a little hesitant because you've tried those before, don't let that dissuade you.  After making this, peanut butter may topple from the throne of buttery goodness. 

This recipe does call for the use of a food processor.  I decided I didn't need one of those as I had a Magic Bullet (My dad will be so happy I finally used my birthday gift!).  It was supposed to take 15 minutes in the food processor.  Let's just say that 3 hours later, my Magic Bullet was a little warm and losing some of its magic.  I had my doubts along the way, but it did (eventually) get the job done. 

Roasted Maple Cinnamon Almond Butter

Adapted from Edibleperspective.com(there are a lot of other great nut butter recipes on this blog)

Ingredients

1 cup almonds

2 ½ tbsp maple syrup (the real kind)

¼ tsp salt

½ tsp cinnamon

½ tbsp oil (optional)

Directions

Preheat oven to 325 deg F.

Line a pan with parchment paper (not wax or aluminum foil) for easier cleanup.

Pour the almonds onto the pan and drizzle over maple syrup.  Mix well.

Roast for about 15 minutes, stirring 3 times.  Do not become preoccupied with other things during this time.  They need to be monitored so they don't burn.

Let cool for 5 minutes.  (Do not cool completely)

Put in the food processor (or magic bullet, but not advised), and process until buttery - about 15 minutes.  You will need to scrape down the bowl regularly.

Add the salt and cinnamon and process again until smooth.  Should have a buttery consistency.

Pumpkin Spiced Almond Butter

Adapted from edibleperspective.com

Ingredients

2 cups almonds

3 tbsp maple syrup, divided

1 ½ tbsp molasses, divided

2 tsp cinnamon

¼ tsp ginger

1/8 tsp nutmeg

½ tsp salt

1 ½ tbsp canola oil

Directions

Preheat oven to 300 deg F.

Spread the almonds onto the parchment on a baking sheet.

Mix well with 2 tbsp maple syrup and 1 tbsp molasses.

Roast for 30 minutes, stirring once every 10 minutes.

Remove from oven and let cool for about 30 minutes.

Place almond mixture in food processor and process for about 15 minutes, or until it takes on a buttery consistency.  (Past the stage where a large ball of dough forms.)

Add ½ tbsp molasses, 1 tbsp maple syrup, 1 ½ tbsp oil, all the spices, and salt.

Process again until buttery consistency reached again, about 5-8 minutes.  (Add a little more oil if you want it smoother.)

From the recent cross country trip to Wisconsin!

Jennifer Yang and Soo Bin Kim went to the same high school and both ended up at UW.  The freshman pair brings both camaraderie and competiveness to the Dawgs as they continue their strong play this season.

The UW Daily discussed Yang and Kim in a story on Oct. 31.

http://dailyuw.com/news/2011/oct/31/former-high-school-teammates-continue-friendship-h/

Cheng-Tsung Pan is off to an amazing start for the Dawgs this year.  The freshman took first place in the second college event of his career. 

Scott Hanson, of the The Seattle Times, wrote about Pan's recent play and the praises he received from Coach Matt Thurmond.

http://seattletimes.nwsource.com/html/huskies/2016665696_uwgolfer02.html

Here are Thursday's Husky football links from around the web:

- The Seattle Times chatted with Husky great, Steve Emtman.  He talks about hunting, his feelings about the Oregon Ducks and more.

- All week long, in anticipation of the last game before the renovation of Husky Stadium, the Seattle Times has been taking a look at some of the most memorable moments in Husky Stadium history.  Today's memorable moment comes from Bob Rondeau, the longtime voice of the Huskies.

- Scott Johnson of the Kitsap Sun takes a look at the tough task at hand for the Husky defense: stopping Oregon's high-powered offense.

- FoxSports West talked to coach Sark about some keys to beating Oregon.  He talks about what his team is doing and needs to do to beat the Ducks.

"Abdul's been so great ever since I tore my ACL.  He reached out to me and was like 'Hey I'm praying for you, you're in my thoughts' and every time I see him in the weight room or the training room, he's always asking me how I'm doing.  Obviously, it's not great that he went through that, but it's great to have someone who so recently went through it and to see him having success so quickly after surgery, it definitely gives me hope that I'll follow in the same footsteps as him.  He hasn't really given me advice, but he'll see me in the training room and be like 'Yeah, that hurts' or 'Yeah, I remember that' or 'I understand what you're going through'.  [He's] just saying that everything is going to be ok."

How has your role on the team changed since getting injured?

"It's so much different because, last year, I was mainly the vocal leader on the court, pulling people into huddles, calling plays, and I can't do that this year.  I can't be on the court this year.  I'm still leading but more from the sidelines and more of my work or my role on the team is more just encouragement than ever before.  Now I'm sitting on the sidelines and actually watching, so I can directly see [what's happening].  It gives me a chance to learn, a chance to see a new perspective."

Why should Husky fans and others come watch the UW women's basketball team this season?

"Husky fans should come watch us this season because we've got a really good mix of senior leadership [and also] young players.  I think anytime you mix young players with older players, it's exciting, because the young players are fun and energetic and they have so much energy and the older players are savvy veterans who just know how to get work done.  I think that's a good mix and I think we're really going to surprise people this year and if you haven't seen Coach McGuff coach, you're really going to enjoy his sideline...gestures."

UW Men's Golf team moved up to 9th in the rankings this week from a previous ranking of 13th.  The Dawgs grabbed the appeal at the high profile U.S. Intercollegiate where their -9 par showing placed them second only to rivals UCLA.

Rank      Team                                                     Points       Last

1.            Texas (18)                                           523             7

2.            Auburn                                                 497             1

3.            Oregon (2)                                          470             20

4.            Arkansas                                              443             9

5.            Stanford                                              441             4

6.            Alabama (3)                                        434             T-5

7.            Georgia Tech                                     403             T-5

8.            UCLA                                                     400             3

9.            Washington                                        389             13

10.          California                                             361             15

11.          Oklahoma State                                287             2

12.          North Florida                                     280             NR

13.          Florida State                                       263             18

14.          Clemson                                              234             12

15.          New Mexico                                      171             NR

16.          San Diego State                                167             14

17.          Kent State                                           166             NR

18.          UCF                                                        165             NR

19.          UNLV                                                    155             NR

20.          LSU                                                        154             22

21.          Virginia                                                 141             23

22.          Illinois                                                   123             T-16

                USC                                                        123             11

24.          Duke                                                     110             21

25.          Georgia                                                86               T-16

Polls conducted by the Golf Coaches Association of America. Voting closed Oct. 27, 2011.