Tag: harvest

Categories
Desserts Entrées Featured Recipes Side Dishes

Sweet or Savory Butternut Custard: 2 Recipes

Sweet or Savory Butternut Custard | Erica Robbin

Sweet or Savory Butternut Custard: 2 Recipes

  • Servings: 2-4
  • Difficulty: Easy
  • Print

Two easy recipes: Pumpkin spice or green chile cheese!

I love butternut squash and I am so happy that I was able to grow these in my garden this year! It’s quickly become my most prized plant in my garden and so I am excited to share these recipes with you as we move into the autumn season!

You can make either one of these recipes, one being sweet and one being savory!

Ingredients

    SWEET OR SAVORY BUTTERNUT SQUASH CUSTARD: 2 RECIPES:
  • 2-4 butternut squash, halved, seeds removed
  • 2-4 eggs, one for each half
  • 1/4 – 1/2 teaspoon salt
  • 1/2 – 1 teaspoon pumpkin pie spice (sweet)
  • 1/4 – 1/2 cup brown sugar (sweet)
  • 1/4 – 1/2 cup roasted hatch green chiles, chopped (savory)
  • Sprinkle of shredded cheese, any kind, I used jack cheddar

Directions

    SWEET OR SAVORY BUTTERNUT SQUASH CUSTARD: 2 RECIPES:
  1. Bake butternut squash halves in 350 degree (177 C) oven for about 15-20 minutes, just until tender.
  2. Let slightly cool and gently carve out flesh, leaving a small margin of flesh behind so that skin remains intact.
  3. Blend butternut squash flesh, eggs, and either the sweet or savory ingredients until smooth, though it’s best to just stir in the chile and cheese for the savory one.
  4. Pour mixture back into each squash half.
  5. Bake for another 10-15 minutes until custard is cooked through.
  6. Serve warm.

Enjoy!

Sweet and Savory Butternut Custard | Erica Robbin

Sweet or Savory Butternut Custard | Erica Robbin

Categories
Entrées Featured Recipes

Calabacitas

Calabacitas | Erica Robbin

Calabacitas | Erica Robbin

  • Servings: 4-6
  • Difficulty: Easy
  • Print

The ultimate comfort food.

It’s that time of year when all the late summer and early autumn harvests start ripening to their full fruition. This includes squash, corn, and chiles.

Calabacitas is a dish that uses those lovely vegetables and this version is how my family typically makes it, but you can tailor it to however you like. I like to add seasonings in stages, while cooking the meat and while adding vegetables.

Some people prefer it thick, some prefer it a more soupy texture, there are several ways to make it.


Credit: ericarobbin.com

Ingredients

    CALABACITAS:
  • 1 lb ground hamburger meat, lean, optional
  • 1 tablespoon butter
  • 2 corn cobs of fresh kernels (canned is ok)
  • 5-7 garlic cloves, minced
  • 1/2 white or yellow onion, diced
  • 2 zucchini, sliced
  • 2 yellow crookneck squash, sliced
  • 1/2-1 tomatoes, cored, deseeded, diced
  • 1/4-1/2 cup roasted hatch green chile
  • 1 teaspoon salt, to taste
  • 1 teaspoon pepper, to taste
  • 1-2 teaspoons oregano
  • 1-2 teaspoons menudo seasoning
    • Other options: shredded cheddar cheese, thyme, Italian seasoning, diced bell peppers, diced jalapeños

Directions

    CALABACITAS :
  1. Fry hamburger meat and some seasonings over med-high heat until cooked through, drain fat, set aside.
  2. In a separate pan, cook butter and corn until roasted, where almost some kernels are almost burnt and that’s ok, it adds flavor.
  3. Then add garlic, let it roast more.
  4. Then add onion, zucchini, and yellow squash, cover and let cook until just barely done.
  5. Stir in green chile, then tomato while cooking on a low simmer.
  6. Lastly add meat and additional seasonings as desired, continue to simmer until all is tender but color remains.

Calabacitas | Erica Robbin

Calabacitas | Erica Robbin