Baked Butternut Squash

I have always loved sweet potatoes and when I discovered this simple method of baking butternut squash and that it has less carbohydrates, well, that was delicious news to me!

Ingredients:
2 medium butternut squash
2-3 Tablespoons butter
2 Tablespoons cinnamon (optional)
1 Tablespoon granulated sugar (optional)

Instructions:

• Wash squash to make note of blemishes or bad spots and cut and large spots off.
• Cut squash into two pieces right where the bottom bulbs out.

• Cut off bottom of squash.

• Cut off top of squash.

• With a sharp knife, peel down the sides.

• When sides are peeled, there may still be small stripes.  Take a vegetable peeler and peel those away.

• Cut bottom part in half and scoop out seeds and pulp.

• Cut into cubes and place on foil-lined pan.  I usually spray the foil lightly with vegetable spray.

• Melt butter and brush on cubes.

• Mix together cinnamon and sugar and sprinkle over top.  (This is optional but I knew I could sell Mike on it better this way!)

• Roast in 400 degree oven for about a half hour.

• Serve it up warm!  We ate it with Parmesan crusted tilapia, wild rice, and broccoli the other night and it was delicious!

I have also pureed the squash after baking.  However, if you simply want pureed squash, you could simply slice the squash in half, scoop out pulp and seeds, brush with butter, and bake for about 45 minutes.  Then, scoop it out.  This saves the time of peeling and cubing.

Fried Green Tomatoes

Ingredients:
4 large green tomatoes
2 eggs
1/2 cup milk
1 cup flour
1 cup cornmeal
1/2 cup Panko-type bread crumbs
2 teaspoons coarse Kosher salt
1/2 teaspoon ground black pepper
vegetable oil for frying

Instructions:

• Slice tomatoes into thick slices.
• Whisk eggs and milk together.
• Scoop flour onto a plate.
• Mix cornmeal, bread crumbs, salt, and pepper and put on a plate.
• Dip tomatoes in flour to coat.
• Dip floured tomatoes into egg mix.
• Dredge in cornmeal/breadcrumb mix to fully coat.
• Pour enough vegetable oil in an iron skillet so that there is about a half-inch depth.
• Heat over medium heat to get oil hot.
• Place tomato slices in skillet without overcrowding them.
• When the batter is browned, flip the slices.
• Gently lift tomato slices from skillet when entirely golden brown and drain on a paper towel.
• Serve warm!

Pancake Syrup

Ingredients:
1 cup brown sugar
1 cup white, granulated sugar
1 cup water
1 Tablespoon maple flavored extract

Instructions:

• Stir sugars and water together in a medium saucepan and bring to a boil.
• Add flavoring and simmer for three minutes
• Serve over pancakes or waffles that have been liberally buttered!

I have been known to add a bit of rum flavoring.  I always store leftovers in a glass jar in the refrigerator.