Butternut Squash Puree

Butternut squash is in season and I can't stop buying them.  I wanted a different side when I was making steaks the other night and thought this was a great choice. I also thought about how good it would be for Thanksgiving instead of mashed potatoes!  If you need a break from mashed potatoes, try this side dish as an alternative.

Ingredients;
1 butternut squash
1 tbsp butter
salt and pepper to taste
1/4 tsp honey
dash of nutmeg

Preheat the oven to 350 degrees.  Cut the squash in half, clean out the seeds and place on a roasting pan.  Rub the butter on the squash and place the remainder in the squash.  Sprinkle with salt and pepper.

 Roast until the squash is soft for about 40 minutes.  Scoop out the squash and place into the food processor

 Add the nutmeg and honey and blend in the food processor until it is smooth.

 Serve as a side or plate accordingly.

Thyme 2 taste....

Stuffed Peppers

Fall is here and the hearty recipes are out.... This is a quick meal you can make after a long day of work.

Ingredients;
3-4 peppers (any color - I prefer red)
1 cup rice, uncooked (you can always substitute quinoa)
1 lb ground beef
3 heads of garlic crushed
3 sprigs of thyme
1 sprig of rosemary
1/2 c of tomato sauce
additional 1 cup of tomato sauce
salt and pepper to taste

 Put 1 cup of rice to boil in a small pot.

 Cut the top of the core off of the pepper

 In a large skillet, saute one pound of ground beef on medium-high.

 Add garlic, thyme and rosemary.

 Add half a cup of tomato sauce to the pan and set aside.

 Mix the meat with the 1 cup of cooked rice.  Add salt and pepper to taste.

 Stuff the peppers and place into a medium pot. 

 Pour the 1 cup of sauce into the pot and turn the heat on low.  Cook for about 45 minutes.

Thyme 2 taste...