Butternut Squash and Goulash Stuff

I love butternut squash. Not just like it… I really, really love it! I think it intimidates a lot of people at the grocery store because it is kind of weird looking and no one actually knows what the heck to do with it. Well, I am telling you now that it is a gem of a vegetable and you can do lots with it. So, here I will tell you how to cook it my favorite way and then you can eat it like that as a good side dish or top it with the recipe underneath--- sooooooo good!

To cut up a butternut squash: I usually lie it on its side and cut the top “stem off” to separate it from the “bulb-like” thing at the bottom that contains the seeds. I like to choose squash that have a HUGE stem because that is the easiest part to cut up and if I makes enough I just might not bother with the bottom. Set the stem on end and shave the knife down the outside all around to remove the skin. Cut the flesh into squares about ½ in x ½ in.

To cook it: Place the cubes on a plate and cook them in the microwave for about 5 min. Meanwhile heat a sauté pan on the stove with either a smidge of butter or a bit of olive oil. Drop the partially cooked cubes into the pan and sauté over medium high heat. Don’t over stir them, though. Let them sit in one spot for a few minutes, then move them and let them sit again. This way you get some browned spots. Season with salt and pepper or my personal favorite, seasoned salt.

Beef Goulash Topping stuff

This stuff is great because it uses up all the bits and pieces of veggies in the fridge You can use any combo of squash, zucchini, mushrooms, onions, carrots, eggplant, celery, spinach, whatever needs to be eaten. I will put my basic combo below, but know that any veggies work.

Ingredients:

1 lb extra lean ground beef, venison, ground turkey, or veggie crumbles
2 cloves garlic
½ onion
2 stalks celery
8-10 baby carrots
8 oz mushrooms. Sliced and chopped
1 squash or zucchini
2 T Bisquick, flour, or bread crumbs
Seasoned salt
Worcestershire sauce
Cheddar cheese, shredded

Spray a pan with cooking spray and sauté garlic, onion, mushrooms, celery, carrots, and squash for 2-3 minutes. Add meat and continue to cook stirring until meat is fully cooked and veggies are tender. Add a dash of seasoned salt, a couple splashes of Worcestershire sauce, and Bisquick. Stir again. Spoon onto a plateful of butternut squash or rice and top with a sprinkle of cheddar cheese.