How’s the weather? Are you covered with a white blanket or it’s getting warmer? We had here last week brrr weather, but this week it’s actually pretty manageable, and in upper 50’s to lower 60’s. Not bad, eh?
I hope everybody is alright from a recent stomach virus that is going around, at least around here. We were all sick and still recovering from it… and let me just say “it ain’t pretty” but knock on the wood, it’s getting better!

So let me skip that part and start talking about my fab romantic dinner…

One of my favorite easy dinners is this quick marinated, then sautéed beef with red onions over creamy and delicious polenta. It is a perfect balance of flavors and warms your heart with every bite you take.
Sometimes I would marinate Calf’s liver or Pork Tenderloins, but most of the time I used beef because it has given so many compliments to the polenta. The taste is just phenomenal! There is rosemary, sage, garlic and sliced onions with a splash of beef stock which gives you an amazing aroma to start with.

As the cold weather still creeps in, besides soups and stews this is the way to warm yourself up, and like I said it is quick that your dinner will be on the table in less than 45 minutes. Easy peasy -especially after a hard day of work you deserve quick but homey and comforting meals like this. My romantic dinner is over… and we didn’t mind extra garlic nor onion, after all, 14 years of marriage do that to you! 😀

It’s raining and it feels like Monday, seriously. So, if you love soups then this Butternut Squash Soup totally hits the spot on days like today.

It’s not cold, but just gloomy and dark, perhaps that’s how Halloween day should be, a bit on the scary side.

That been said, the word was that Halloween will be rescheduled here for Friday or tomorrow due to the storm that is heading our way.

Anyways there is no better way to comfort yourself on the day like this than with a nice bowl of hot soup.

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I have been making a lot of soups lately, more than usual. Vegetarian as well as lighter meals. I just don’t feel as hungry and I am eating what I am craving.

Well, I made this butternut squash soup last weekend and it was delicious. That says a lot coming from me.

You see, I am not a big fan of butternut squash soup, even though I truly love butternut squash. Go figure!

I really try to experiment with different recipes for a few days just to make myself like it.

I mean it’s tasty and far better than your ordinary squash soup, but I am just not a fan.

So, I was testing the difference when I was roasting the veggies before blending vs. boiling the veggie.

I liked it so much better with roasted butternut squash, onion and garlic.

It gives you such a pleasant aroma, deeper taste and nuttier flavour. It was not so bland at all. Hey, I tried my best!

Also, spices play a huge roll in case of changing the flavour.

You may add pinch or two of your favourite spice such as cumin, turmeric and ginger. Perhaps, something else to spice it up like red chilli powder, or similar.

My husband ate it and loved it with a drizzle of Mexican table cream, a sprinkle of za’atar and pumpkin seeds served with hot rice.

When you make it, try to roast butternut squash first.

If you get inspired and make this comforting Butternut Squash Soup, please tag me on Instagram.

@sandraseasycooking using hashtag #sandraseasycooking. Thank you all so much for all your support!

Yield: Serves 6

Butternut Squash Soup

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An easy and simple recipe for comforting Butternut Squash Soup

Prep Time 10 minutes

Roasting Time 25 minutes

Finishing Time 10 minutes

Total Time 45 minutes

Ingredients

Roasting veggies

• 1 butternut squash, 2 to 3 lbs.
• 1/2 onion, cut in half and peel the skin
• 3 garlic cloves
• Generous pinch salt and pepper
• 1 tablespoon oil

Soup

• 2 tablespoon butter, unsalted
• Pureed butternut squash mixture
• 2-3 cups vegetable stock, read notes
• 1 teaspoon Cumin
• 1 teaspoon Turmeric
• 1 teaspoon Allspice
• 1/2 teaspoon ground ginger
• 1/4 cup Heavy Whipped Cream (half and half for sub)
• Salt and ground black pepper to taste

Garnish

• za'atar
• roasted pumpkin seeds
• sour cream or Mexican table cream

Instructions

1. Preheat the oven on 400°Fahrenheit
2. Cut the squash lengthwise and slice with skin into thicker slices. You could peel it if you wish but there is no need. Peel the onion and cut the onion in half and use 3 whole garlic cloves; season it with salt and pepper and rub oil all over; For the first 15 minutes let the squash roast on its own because it takes longer to cook, then add onion and garlic. Place it the roasting dish and bake for about 25 minutes or until the squash is tender.
3. Once done, take it out and carefully scrape the tender squash to separate it from the skin.
4. Put the squash in the blender or food processor together with roasted onion, garlic and vegetable stock. Blend until all combined, pureed and smooth.
5. Melt the unsalted butter in the medium size pan. Pour the pureed butternut squash mixture in the melted butter, stir and add cumin, turmeric, allspice, ginger, heavy whipped cream or half and half, salt and pepper to taste. Stir well. Turn the heat to medium-low.
6. Once at the boiling point turn off the heat and it's ready for serving.
7. For garnish, you could use Za'atar, roasted pumpkin seeds and perhaps a drizzle of sour cream, Mexican table cream/sour cream

Notes

Spices that I used are optional, you may add what you like or have. Heavy whipped cream does give nice creamy texture, but if you are vegan omit or

You can also use half and half or Mexican tables cream. It will still give you creaminess.

Depending on your preference, add a cup more of liquid if you like a thinner soup.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Beef and vegetable casserole completely stole my heart. You know when you try something and it just clicks with you in every possible way?! It was just fantastic from the taste to the aroma.

As my hubster smelled the food coming out of the kitchen, he got up right away. The table was already set and yeah, I had to take pictures, like 15 minutes of wait time was not that bad, but that got him all hungry and ready to eat.

Well, you know that is the actual life of a food blogger, waiting time is necessary because the lighting is always perfect at that moment when we have to serve the food and food was looking gorgeous.

Also, the outside light was fudging PERFECT. My kids were with my mother in law in the park so we ate “romantic” lunch by ourselves.

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Well, lets a scratch that romantic because I ate right out of the baking pan. Yes, I know, I have no manners. However, in my defense, we are past romantic crap after spending so many years together.

Therefore, we ate until both of us dropped almost on the floor, it was that good. You have no idea how simple this casserole is as well as flavor. I hope you guys really try it.

Yield: Serves 6

Beef and Vegetable Casserole

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A perfect Fall recipe. Beef and Vegetable Casserole.

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Ingredients

• BASE:
• 1/2 medium Cauliflower Head Florets
• 1/2 medium Butternut Squash, shredded
• 1 medium Onion, shredded
• 3 Garlic cloves, minced
• 1/2 cup Smoked Ham, cubed {I used Virginia Ham}
• 4 ripe Tomatoes, peeled and crushed (if you don't have fresh use from the can)
• Few Pinches of Oregano & Basil
• Salt & Pepper to taste
• MEAT:
• 1/2 Lb. Sautéed Ground Beef
• 1/2 can/jar Meat based Tomato Sauce/OR Marinara
• Pinch of Salt and Pepper, or to taste
• TOPPING:
• 2 handful of Oatmeal
• 1 cup Mozzarella, shredded
• 1/2 cup Grated Parmigiana
• 1 cup French Onions + more for garnish
• few springs Parsley/or any other herb, chopped

Instructions

1. Preheat the frying pan and put in the ground beef to get brown and release all the fat. Once the beef looks done, without any blood, take it out with the spoon onto a paper towel to get rid of unwanted fat. Also, half the oil in the frying pan by dumping the other half. 
2. Wash the cauliflower and cut only florets; cut the butternut squash in half and peel, then shred. Shed the onion and mince the garlic. Peel tomatoes or use canned then crush, cube ham and you may use any ham that you have, smoke is the best. Put everything on the side and start with sautéing cauliflower florets in the oil that you cooked beef. 
3. Cook cauliflower on medium-high heat for 5 minutes, drop in shredded butternut squash, onion and garlic; Season and stir. 
4. Add tomatoes, crush them more in the pan and add cubed ham, season with salt and pepper if needed and sprinkle dry herbs. Let it cook for 10 minutes on medium high. Stir and put in the bowl and set aside. 
5. Return cooked ground beef in the frying pan and put in meat-based tomato sauce or marinara sauce. Stir well and season if you need. Taste before seasoning. 
6. Preheat the oven on 400 degrees Fahrenheit.
7. In the bowl mix oatmeal, French onions, mozzarella, and Parmigiano cheese.
8. In the baking pan, put first veggie mixture, spread equally on all sides. Then add meat and sauce. Sprinkle evenly oatmeal mixture and bake. 
9. Bake or 20 minutes or until all the cheese is melted completely and bubbling.
10. Chop fresh herb, I used parsley and garnish on top of the casserole and when ready to be served. 

Notes

• You may use any meat; ground or minced chicken or turkey, cubed pork.
• I used fresh ripe tomatoes, but you can use from the can. 
• I used oatmeal instead of the panko bread crumbs, but you can use any bread crumbs that you have. 

Did you make this recipe?

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