Disguised Butternut Squash

“If it walks like a duck, it could be my friend, Larry.”

There are certain foods that I know are good for me.  However, because variety is the spice of life, and also a magazine, I don’t like eating the good-for-me foods prepared in the same old way.  Additionally, I don’t like foods that are prepared in such a way as to make a person ingest something they’ve spent their life labeling as inedible.

My mother was a master of food disguise.  “You’ll never guess what’s really in there,” she would announce, and the game was on.  Sauerkraut and tomato soup in cake was probably the most memorable concoction she foisted upon us.  “It’s good, isn’t it,” she would say, letting us know that she got us to eat sauerkraut.

But for those of you who side with my mother in your quest for disguised food, I have a treat for you!  It’s butternut squash disguised as re-fried beans.  These puppies are good on a taco salad or in a 14 layer taco dip.  OK.  So I never made it past 4 layers.  The worst part of this recipe is peeling a butternut squash, which has to be done while it’s raw.  Cooked just won’t work, she says, before even trying such a feat.

OK.  So I’m going to try this recipe by baking the squash first and then adding the spices.  But not this week.  My stove in on the side porch (no, it’s not a new design feature of our home) and shall remain there for another week or two.  We’re getting our kitchen floor refinished.  Actually, the stove on the porch is going to go off to the stove cemetery and a new stove (!!!) is coming.

“Do you think I should clean the oven before they pick up the old stove?” I asked my husband.  “What are the chances of that happening?” he asked.  “Slim and none,” I replied.  I’m working on honesty.

Ingredients:

2 large butternut squash, peeled and cubed

1/4 pound bacon, cooked and crumbled

11 oz jar sun dried tomatoes in olive oil, chopped

chopped onion and red pepper (optional)

1 c water

1 T cumin

2 t chili powder

1.5 t smoked paprika

1 t garlic salt

S&P

Distructions:

I started by placing the sun dried tomatoes and cup of water in a blender in order to chop them.  I did add the optional chopped onion and red pepper when I made it.  Always looking for ways to get lots of veggies into my body.

Combine everything and place it into a slow cooker on low for 4 hours. or until soft enough to mash.  Then mash it.  Serve.

Serving suggestions:  This is my favorite part.  I love pictures of serving suggestions where they show the prepared food on a plate.  Yes, that could be considered a serving suggestion.

My serving suggestions (notice the plural) is to make this part of a layered dip or to top some greens with this mixture and garnish with sour cream, guac, chopped onions, and shredded cheese.  Then I get to call it a taco salad.  Just remember, with food and with children – if you make it you get to name it!

Loveya – The Grandma

Veggies

Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

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