Posted (Lori) in News


(a Filipino dish)

2-3 pounds butternut squash, peeled and cut into 1-inch cubes.

1 small piece ginger, chopped finely

3-4 cups chicken broth Just enough chicken broth to cover the squash pieces (since I use the whole squash, this volume can vary).

1 tbsp vegetable oil

2 cloves garlic, crushed and minced

1 small onion, chopped finely

1 boneless chicken breast, boiled and shredded

1/4 pound shrimp, shelled and deveined

salt and freshly ground black pepper to taste

1 13.5-ounce can coconut milk

–In a pot, mix half of the squash pieces, ginger and enough chicken broth to cover the squash.

–Bring to a boil, then simmer with the lid on, over low to medium heat until squash is tender for about 10-15 minutes.

–Mash the squash with a ladle or fork. This will be the “mashed” portion of the soup that also makes the soup thicker.

–Add the rest of the squash pieces, add more chicken broth if necessary and simmer for 5-10 min, until soft. This will be the chunky squash pieces.

While the squash is softening, heat vegetable oil in another pan. Add garlic and fry until lightly browned.

–Add onions and stir fry until fragrant and soft.

–Add shrimp and stir fry until just cooked.

–Add chicken and stir fry until well-combined.

–Mix the stir-fried components into the pot of softened squash.

–Add coconut milk and simmer for 5 min. Just add enough coconut milk to make the soup creamy and not dilute the soup. Usually, I use the whole can.

–Add fish sauce, salt and pepper to taste.

Recipe modified from: http://blog.junbelen.com/2013/12/11/how-to-make-ginataang-kalabasa-at-sitaw-butternut-squash-and-yard-long-beans-in-c


Use any leafy greens like spinach, kale, chard, arugula, turnip stems, celery etc.


2 finely chopped onions

3 cloves of garlic

2 cloves

3 whole peppercorns

1 small cinnamon stick

1 bay leaf

2 Tbsp butter

1 Tbsp olive oi

1 apple

6 cups greens

salt, pepper and cayenne to taste

2 tsp cumin

4-6 cups liquid (water, stock)

–Saute onions and garlic with cloves, peppercorns, cinnamon stick, and bay leaf in mix of butter and oil.

–Stir occasionally until onions are translucent and starting to brown at the edges and then add the peeled, cored and chopped apple.

–After the apple is softened and incorporated add the greens.

–When the chopped greens are wilted add salt, pepper, cumin, cayenne and stock/liquid. You may substitute some of the liquid with white wine.

–Cover and let simmer for 10-15 minutes so flavors incorporate

–Take off the heat.

–Remove cinnamon stick and bay leaf. Blend.

–Add more warm stock/liquid to adjust consistency.

–Finish with some cream, sour cream, milk or yogurt if desired

–Serve with toast points or toasted pita chips.


Missy writes: This recipe uses the butternut, carrots and potatoes from the CSA this week! It is adapted from a recipe on the blog eat, live, run (http://www.eatliverun.com/crock-pot-beef-and-butternut-squash-stew/)


1.5 lbs beef stew meat

3-4 pieces thick cut bacon, cut into 1/2 inch slices (if you don’t eat bacon, you can saute in avocado oil or another oil with a high smoke point, but the bacon really adds to the flavor of the stew and is the best adaptation I made to this recipe)

3 large or 6 small carrots, sliced in thick slices

8-10 small red potatoes, quartered (or 2 large white potatoes cut in small pieces)

1 large onion, chopped

10 oz. baby bella mushrooms, quartered

1 butternut squash cut into 1 inch cubes

2 cups beef broth

1/2 – 1 cup full-bodied red wine (if you don’t like to cook with wine, add more broth, but I think the wine gives it a richer flavor).

1 T. worcestershire sauce

1 T. soy sauce

1-2 t. paprika

2 bay leaves

1/4 t. pepper

1/4 – 1/2 cup flour

salt to taste (you may not need any because of the salt in the beef broth and soy sauce)

Cook the bacon in a skillet until crispy. Remove the bacon with a slotted spoon and put into the crockpot.

Saute the onion in the bacon fat for about 5 minutes. Toss the beef stew meat in the flour until it’s lightly coated. Add the garlic and stew meat to the skillet until the beef is browned. Then, put everything from the skillet into the crockpot. (Don’t skip this step! I usually prefer crockpot recipes where I can just throw everything in, but this step really adds to the flavor and prevents the meat from completely falling apart).

Add the remaining vegetables to the crockpot, then the spices and sauces, followed by the wine and beef broth.

Cook in the crockpot for 4-6 hours on high or 8-10 hours on low.


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