I’m stretching it to the max with that title, wouldn’t you say? It’s true, though! More entries = more fun = more hard (hehe, bad grammar) to choose!
Let me just start by saying we’re all winners here, gang. Ok, STOP GROANING!! I know that phrase dates back to the good ol’ days of youth sports teams, but it’s true. Bobby and I both agree that all of the entries have stellar ingredients, stellar flair and stellar final results. That said, the reps over at Quaker have just one set of samples for me to send out. So it’s necessary to narrow it down.
After putting it to a vote based on a points system between Bobby, myself and my roommate - yes, we were just THAT indecisive, Olga received the highest total point combination and will be receiving free samples from Quaker! Congratulations, Olga!
I can’t stress enough how much I enjoyed this contest! I literally have all of the recipes bookmarked in a special folder called “Butternut Squash” and have every intention of using all of them at some point during the winter squash season So a BIG THANK YOU to everyone who participated this week! It made me very happy to hear that you all enjoyed my ingredient choice!
And thanks to Meghann, I remembered that I need to post the recipes of the bloggers and readers who didn’t have them specifically listed anywhere. Here they are!
1/3 c frozen (defrosted) butternut squash (or fresh would work, I just had frozen)
1/2 tsp brown sugar
Butter/margarine, nutmeg, cinnamon to taste
Mix all ingredients (except wontons!) in a bowl until well combined. Fill each wonton wrapper with approx. 1/2 Tbsp of mix, dampen wonton edges, fold & seal. Boil pastas for a few minutes until they float. Top with whatever sauce you’d like! (I used butter spray and parmesan cheese.)
Kat - Blog Reader - Stuffed Butternut Squash With Barley and Smoked Turkey
2 butternut squash (about 1 ½ lb, each), halved lengthwise and seeded
2 tsp olive oil
½ lb smoked turkey, diced
¼ cup minced yellow onion
1 tsp dried sage
¼ tsp ground black pepper
2 cups reduced-sodium chicken broth
¾ cup quick-cooking barley
½ cup sweetened dried cranberries
4 tbsp crumbled feta cheese
Preheat oven to 350 F. Boil squash halves in rapidly boiling water for 15 minutes. Drain and, when cool enough to handle, scoop the flesh from each half. Chop the scooped flesh into small dice and set aside. Heat oil in a large saucepan over medium heat. Add turkey, onion, and squash, and sauté 3 minutes. Add sage and black pepper and stir to coat. Add broth and bring to a boil. Add barley and return to a boil. Reduce heat to low, cover and cook 10 minutes, or until barley is tender and liquid is absorbed. Stir in cranberries. Spoon barley mixture into casserole dish sprayed with nonstick cooking spray. Top with feta cheese. Bake 30 minutes, until cheese is golden. Serve immediately.
Nutritional Information (per serving): 350 calories; 7 g fat; 18 g protein; 13 g fiber
I really enjoyed being this week’s BSI Chief (the new name I’ve dubbed for the position). Thanks again to Erin and Andrea of Care to Eat for passing me the torch.
Now it’s my turn to pass it along for this week. I wasn’t sure at first who to pass it along to, but she made the decision much easier for me earlier this afternoon I’m sure she’ll conjure up something splendid for us to try. After all, the very name of her blog proves that’s she’s always up for trying something new!