Thursday, October 2, 2008

Butternut Squash

by Meghann on October 2, 2008

I was so happy when Jenn selected Butternut Squash as the secret ingredient for this week. I had bought one at Publix on my weekly shopping trip and was already brainstorming what to do with it when I found out it would be the secret ingredient of the week.

I’ve only ever cooked with butternut squash once in the past. Over the summer I made a killer Butternut Squash Lasagna that I had been dying to recreate. However, I decided to branch out from the pasta realm and try to be a little creative for the contest this week. So after some researching and inspiration from this recipe I came up with the final product that I would like to officially submit to the secret ingredient contest this week. 🙂

Butternut Squash Strata



  • 2 cups cubed Butternut Squash
  • 1/2 cup shredded Zucchini & Yellow Squash
  • 1/2 Yellow Onion
  • 1 clove of Garlic
  • 1/2 cup chopped Mushrooms
  • 3/4 cup Fat Free Milk
  • 2 Whole Eggs (this is all I had otherwise I would have used just egg whites)
  • 1/2 cup shredded cheese (I used leftover 1.5% Jalapeno Jack Cheese)
  • 2 slices toasted Whole Wheat Bread
  • Nutmeg
  • S&P
  1. Here’s a good tip: Peel the butternut squash, poke with some holes and microwave on high for 1 1/2 minutes. This will make it a little soft and easier to cut into cubes 🙂
  2. Place the cubes of butternut squash in a baking dish and bake in oven at 400 degrees for 15 minutes.
  3. While squash is baking sauté onions, garlic, mushrooms and shredded squash until tender.
  4. Once butternut squash is done reduce the oven temp to 375
  5. In a mixing bowl combine egg, milk, 1/4 cup of the cheese and spices
  6. In an 8 in baking dish combine the veggies, egg/milk combination and pieces of toast.
  7. Top with remaining cheese
  8. Bake for 30 minutes or until the center is cooked through


I had a nice hefty serving of this dish and ate every bite…. and maybe went back for a couple of forkfuls right out of the baking dish 🙂


I’m really happy with the way it came out. This makes me want to explore with butternut squash more, I wonder what else I can create with it?!?!?! I’m so glad they’re in season right now. I see alot of butternut squash in my future so stay tuned. I can tell you for sure I will be recreating the Butternut Squash Lasagna in the near future!

In other news look what I found in my mailbox today.


I received my free Kashi Oatmeal Dark Chocolate Chip cookie! So of course I had to try this for dessert tonight. So, while I was taking Abbie on our nightly walk at the park, I dug in. Unfortunately, the cookie did not travel well and crumbled when I opened the package. So, I was unable to get a pretty picture of the actual cookie.

The verdict? It was a pretty small cookie for 130 calories, but it did have a nice chew to it. I like the fact that it wasn’t overly rich or sweet which always scares me away from cookies. With that being said I would have liked a few more dark chocolate chips thrown in there. Overall, I don’t think I would buy a package of these on my own, but I will happily eat more free samples if they had an urge to send me more. 🙂

Is everyone ready for the debate tonight?!?!?!?! Let’s just hope it’s not too embarrassing for certain people debating (*cough* Palin *cough*) 🙂

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