Wednesday, April 29, 2015

Pasta Fagioli with Zucchini - Ellie Krieger



This is the very first Catch-Up week for Eating with Ellie.  I missed two recipes because of Passover.  The one, I am making up, this week is  Pasta Fagioli with Zucchini which I believe was scheduled for the first night of Passover (Pesach).

Since pasta is one of the items, we do not eat, on Pesach, this was skipped for a very good reason.  I admit, I had wanted to make it ahead of time so it could be posted but with the preparation that went into the holiday, it just didn't happen.

I wish, I had the time, to let you peek into our home before the holiday.  Ask any woman who celebrates Passover which is the busiest time of the year, and I would bet that many if not most, would say Passover.  I learned many years ago that despite the work and lack of sleep, to enjoy this prep time.  It is good to love cooking when you  plan a holiday and we did cook and cook and cook.  It can be healthier food if you choose to not to throw matzah in every dish.  What makes it heavy is the kneidlach and matzah kugel.  I keep my dishes light with lots of vegetables and it is wonderful.

To sum it up, this pasta dish was not appropriate for Passover although if you take out the pasta and turn it into a veggie dish, it would be perfect and I have a feeling, delicious, as well.

Check the Eating with Ellie page to see what others have made for the Catch-Up dish, this week.  Feel free to take a look at our recipes and  make one and then link up at Eating with Ellie (EwE).  We would love your company.

Real Food Recipe Round-Up       Foodie Friday        Foodie Friends Friday               Foodie Friday at Rattlebridge    

Tuesday, April 28, 2015

Pickled Carrot


This is Catch-Up week for the Wednesday with Donna Hay group.  This was quite a challenge for ma since there were many recipes I missed.  I did not belong to the group when it first started so there are a whole bunch of exciting recipes that preceded my participation.  Then in the two years, I have been cooking Donna Hay recipes, there were various times, I had to take a short leave and missed a number of additional recipes.   I was so confused with all the possibilities and this might seem a strange choice but I am fussy about carrots.  I don't like them in soup but in some salads, I find they add a nice crunch.  The dressing for this carrot recipe hit the spot.

I did sub in red pepper in place of the spicier chili pepper out of respect to hubby who likes a "quiet" food - no snap, crackle or pop.  Despite the lack of the chili pepper, the dressing was delicious and the very thin carrots could be eaten by my one year old granddaughter.  

Since the recipe is online, I am sharing it here today.


pickled carrot

2 small red chillis, sliced (1/2 cup red pepper, chopped)
2 cloves garlic, crushed (only 1)
2 tablespoons ) sugar
¼ cup  lime juice
¼ cup  rice vinegar
¼ cup  soy sauce
4 carrots, peeled and thinly sliced

Method:



Place the chilli, garlic, sugar, lime juice, vinegar andsoy sauce in a non-metallic bowl and stir until the sugar is dissolved.

 Add the carrot and toss well to coat. 

Cover and refrigerate for 1 hour. 

Makes 3 cups.

Monday, April 27, 2015

Curried Corn Soup



I don't make corn in any form enough.  Corn is a favorite in our house and when I think of it, I make corn fritters or a delicious corn casserole.  The best is fresh corn, straight from the garden, hardly cooked at all.  The natural sweetness of the corn shines in the fresh picked vegetable.

When we had our garden, corn was our favorite crop.  When it was in season, it was nightly a  treat, for us.  I would have the water boiling before it was picked and shucked.  What a delight.

Now, it has become an afterthought after the more healthy vegetables, such as broccoli and spinach.  This recipe inspired me to get out that corn and enjoy.

Curried Corn Soup

Ingredients:

4 tablespoons unsalted butter or olive oil

1 red onion, thin sliced

1 stalk celery, finely chopped
1 large carrot, finely chopped
2 tablespoons finely chopped peeled ginger
1 clove garlic, finely chopped
2 teaspoons fresh thyme, chopped
1 1/2 teaspoons Indian curry powder
1 large russet potato, peeled and cut into 1-inch cubes
4 cups low-sodium vegetable broth

2 cups water

1 teaspoon sugar  or honey (optional)

1 16 -ounce bag frozen corn kernels

1 cup heavy cream
 salt to taste

Method:


Melt the butter or heat oil in a large pot over medium heat. 


Add the onion, celery and carrot and cook, stirring occasionally, until the vegetables have softened but not browned, about 10 minutes.



Add the ginger, garlic, thyme, curry powder and potato. 


Cook, stirring, until the potato is coated in the spices, 1 to 2 minutes. 

Add the vegetable  broth, 2 cups water and the sugar and bring to a boil. 

Add the corn, then reduce the heat to medium low and simmer until the vegetables are tender, about 25 minutes. 

Add the heavy cream and continue cooking until warmed through, about 5 more minutes. 

Remove from the heat and let cool slightly.

Using an immersion blender, puree the soup until almost smooth.  I left a few potato chunks and some corn in the smooth soup.

Eat and enjoy.



Recipe courtesy of Food Network Magazine

Linked to:        Real Food Recipe Round Up       Treasure Box Tuesday    Hearth and Soul Hop     Tuesday’s Table            Fat Tuesday      What'd You Do this Weekend?

Menu Plan Monday





              Menu Plan Monday

                    
I found that since Passover, I could get my act together, to plan for the week.  I was determined to get it right, this time.  This week is Catch-Up week for both Eating with Ellie and Wednesdays with Donna Hay and as a result, I got to choose from recipes, I had missed, over the year.  Ellie was easy since I had only missed two recipes over Pesach.  With Donna Hay, I was not sure what I had made and what I had not.  I kept going back to  my blog to check.  I have participated there for about two years and figuring we had weekly recipes, I have baked many Donna Hay recipes.  Kayte shares a count with us so top off at her blog and see how many the group has made.

Sunday - Creamy Carrot and Zucchini Pasta 

Monday - Eggplant Parmesan

Tuesday - Salmon with Pepper Sauce, Pickled Carrots

Wednesday - Pasta Fagioli with Zucchini - Ellie Krieger - EwE

Thursday - Sweet Potato Hash with Sausage and Eggs

Friday - Pan Roasted Chicken Cutlets with Maple Mustard Sauce --Baked Rice with Butternut Squash -- Herbed Cauliflower

Saturday - Cheesy Hash Brown Pie




For tons of awesome menus, stop at Menu Plan Monday for lots of ideas.

Sunday, April 26, 2015

Baked Potatoes with Yogurt and Sour Cream


I love potatoes, all kinds of potatoes, made in a variety of ways.  My least favorite is potato salad because I like my potatoes hot.  Bake them, boil the, fry them or roast them, I love potatoes.  

I grew up on potatoes and sour cream.  In our home, it was a comfort food.  It always appealed to me and I loved when Mom made it.  I also liked when she put both into borscht.

This is a super easy dish to make but it tastes like a million dollars. It is almost embarrassing to post this but it tastes so good.  The plus is that it is made with half yogurt and half sour cream, cutting the calories.  I would guess, you could make it, totally with yogurt.


Baked Potatoes with Yogurt and Sour Cream -  Barefoot Contessa Back to Basics

 Ingredients

4 Idaho russet baking potatoes  (I made 3.)
1/2 cup yogurt  ( I put a little more sour cream in than yogurt.  I didn't know what the yogurt would do to the sour cream.  It turned out that it balanced the flavors beautifully.  It added a tangy taste.
1/2 cup sour cream
2 tablespoons chopped fresh chives, plus extra for garnish

Kosher salt and black pepper


Method:

Preheat the oven to 350 degrees F.

Wash the potatoes and place them directly on the oven baking rack. Bake for 45 to 60 minutes, until very tender when pierced with a skewer.

Meanwhile, combine the yogurt, sour cream, chives, 1/2 teaspoon salt, and 1/4 teaspoon pepper and place in a serving bowl. Garnish with extra chives. Chill.

When the potatoes are done, cut them down the middle and squeeze both ends. Sprinkle with salt and pepper and serve the hot baked potatoes with the cold chive dressing.


Eat and enjoy.

  Tuesday’s Table            

Friday, April 24, 2015

Blintz Brunch Bake


This was a super treat without the work of making crepes and filling them and frying them,  This is much easier to make and does not call for any frying.  A rich baked recipe is just what we want.  Delicious.

Blintz Brunch Bake (adapted from Kraft Recipes)

Ingredients:

2 packages (8 oz. each) Cream Cheese, softened
1 container (15 oz.) Ricotta Cheese
5 eggs, divided
¾ cup sugar, divided
3 tablespoons lemon juice
1 cup gluten free flour (I used brown rice flour)
¾ cup butter melted I melted butter in the microwave and forgot about it. It did not need it. Mine turned out perfect without it.
¼ cup milk
1 tablespoon Baking Powder


Method:

Prehear oven to 350°F. 

Beat cream cheese, ricotta, 2 eggs, 1/4 cup sugar, lemon juice in large bowl with mixer until blended. 

Whisk remaining eggs, sugar, flour, butter, milk and baking powder in separate bowl until blended.

Spread 1/3 of the batter onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with cream cheese mixture, then remaining batter. 

Bake 45 minutes or until center is set.

I sprinkled some brown sugar on top before baking.

Weekend Potluck             Real Food Recipe Round Up       Treasure Box Tuesday    Hearth and Soul Hop     Tuesday’s Table            Fat Tuesday    

Wednesday, April 22, 2015

Asian Chicken and Vegetable in Foil Packets - Ellie Krieger

  Margaret Selected Asian Chicken and Vegetable in Foil Packets page 143 in Weeknight Wonders.  It is chicken cutlets topped with veggies and sauce made in aluminum foil packets.  I love the results but did not enjoy cooking in aluminum foil.  I think, it just made it messier.  I served this with rice and used some of the sauce and vegetables to mix in the rice.

I would have enjoyed broccoli added to the vegetables or in place of the green bell pepper.  Actually, carrots, cauliflower, zucchini, peas, beans or squash would be good additions to the recipe (not all of them),  I would like sweet potatoes on top of the chicken as well .  This lends itself to be a versatile dish.
Check out Eating with Ellie to see what the other members did with their Asian Chicken and Vegetables.  You might want to see what we are making in the near future and if it appeals to you, feel free to join us.

Weekend Potluck            Real Food Recipe Round Up       Treasure Box Tuesday    Hearth and Soul Hop     Tuesday’s Table            Fat Tuesday    

Tuesday, April 21, 2015

(Green Olive) Baked Chicken - Donna Hay


Oh, the silly things we do.......  We don't usually eat olives.  We don't particularly like them.  I had a bottle for the longest time and I never opened it so finally, I gave it away, right before I looked at what we would be cooking this month.  The result - no olives in this dish.

I find, there is a lot to laugh at, in cooking, serving and eating.  Over the years, I bet, we all have stories that we still giggle over.  Just the other day, I followed a recipe to make a baked blintz.  I put the butter in the microwave to melt and only remembered it after the blintz was almost done baking.  What a wonderful mistake.  I can not imagine that dish being any better than it was and now, I know not to add more fat to this recipe.

Hopefully, I will get that blintz blogged real soon.  It is scrumptious,

Tonight we made this yummy baked chicken in a flavored mixture of deliciousness.  I let mine marinade for a while which made it even tastier.  Without the olives, we still had a yummy chicken.  Another easy to make recipe from Donna Hay and the gals at WwDH.

Check Wednesdays with Donna Hay to see what the others made and what we be cooking in the near future.  Thanks to Peggy for such a wonderful selection.  You can find the recipe online and of course, in one of Donna's books, Off the Shelf.

Monday Peeks

25 Fabulous Macaroni and Cheese Recipes --- If you or anyone in your family like Mac and Cheese, here are several different and delicious ways to make it.  For a change of pace that your family will love, pick one and see what happens.
Sinfully Rich Macaroni & Cheese, Italian Style        Fancy Blue Cheese and Walnut Mac and Cheese            Garlic, Bacon, and Beer Macaroni and Cheese
For these and many more, stop off at Buzz Feed Community.

Golden Beet in Citrus Sauce at Gluten-Free A-Z.  Beets often, don't have a good reputation, but they are delicious and easy to make and this recipe sounds like it could change any negative ideas about beets.  Visit Judee to find out how to make it. 
                                                
Sarah is a member of our Wednesdays with Donna Hay group and each week, she turns our recipes into something even better by ricing vegetables of making noodles out of veggies.  Take a look at her 
Zucchini noodles with Rocket, Lemon and Capers.  If that is right for you, check out some of her other recipes for more ideas how to turn starches into vegetables for a lighter, healthier meal.


                                                             

We must have a dessert and this one is easy and it does look yummy.  It is a simple no bake cookie from Annie's Home.
                                               

And my very own Monday Peek is Cabbage Kugel. We are  used to potato and lukshen kugels but not too many people make cabbage kugel and they don't know what they are missing out on.  I suggest, you try it.

                                                 

Monday, April 20, 2015

Fish Salad

Kosher Jews do not eat shellfish such as crab, lobster and shrimp.  There is a faux fish made for each of these and perhaps for other prohibited shellfish.  I doubt, they taste the same or even similar, but they are good.

When these first came to my awareness, I did not want to buy them.  I was uncomfortable with the idea.  Gradually, I realized, if they are allowed and made from fish we do eat, why not try them.  I did and I liked the fish.  I particularly like to take the fake shrimp and add some butter and garlic to it. It is delicious.

I decided to make a faux crab meat salad.  The mock crab is fully cooked so all I had to do was cut it up into smaller pieces.  I added a few ingredients and had a nice fish salad.

Mock Crab Meat Salad

Ingredients:

1 cup faux crab
2 tablespoons mayonnaise
1/8 teaspoon black pepper
1 teaspoon fresh lemon juice
1/4 teaspoon sugar
2 tablespoons celery, chopped fine

Method:

Cut fish into small pieces, thick sliced.

Place fish in bowl and add celery.  Mix together.

Combine lemon juice, pepper and sugar with the mayonnaise and add to fish-celery mixture.

Mix well and serve.

This is a good salad on a hot day.  I found it to be cool and refreshing.

Eat and enjoy.

Friday, April 17, 2015

Silky Cauliflower Soup





Silky Cauliflower Soup adapted from David Lieberman

Ingredients:



1 large bag frozen culiflower  (32 0unces)
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1 quart low-sodium vegetable broth
1/2 cup finely grated Parmesan
Salt and pepper to taste

Method:

Chop frozen cauliflower and put aside.


Heat the olive oil in a large saucepan over medium heat and add the onion and garlic. Cook until softened, but not browned, about 5 minutes.

Add the cauliflower and stock and bring to a boil. 

Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes.

Remove from heat and, using a hand held immersion blender, puree the soup, or puree in small batches in a blender and return it to the pot.  ( I left a few small pieces of cauliflower intact.)

Add the Parmesan and stir.

Season, to taste, with salt and black pepper. Keep warm until ready to serve.

I dropped in a few sliced spinach leaves for interest.

Eat and enjoy.

Linked to Weekend Potluck 

Thursday, April 16, 2015

Spicy Salmon with Caramelized Onions


I had a delicious chicken dish at a friend's home and decided then and there to make it.  When I was making salmon, last night, I thought about doing something similar with the fish.  In looking for a recipe with salmon and caramelized onions, I found this recipe, which is probably the best salmon, I have made.  The spices worked well together and the sweetness of the onions was icing on the cake.

Spicy Salmon with Caramelized Onions (allrecipes)

Ingredients:

1/2 teaspoons ground black pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 teaspoon minced garlic
1 tablespoon Dijon mustard
1 tablespoon brown sugar
1/2 teaspoon onion powder
1/4 teaspoon salt
1 tablespoon olive oil
2 (6 ounce) salmon fillets
2 tablespoons olive oil
1 1/2 tablespoons minced
onion

Method:

Combine the black pepper, paprika, cayenne pepper, minced garlic, Dijon mustard, brown sugar, onion powder, and salt in a small bowl. Stir in 1 tablespoon of olive oil to make a paste.

Spread the paste all over the salmon fillets, and set aside to marinate at room temperature 30 minutes.

 Heat the remaining 2 tablespoons of olive oil in a small pan over medium heat.

Stir in the onion, and cook until tender and golden brown, about 10 minutes.

Push onions to side and put salmon in pan.

Cook the salmon fillets in the hot skillet until golden   brown on each side, and no longer translucent in the center, about 6 minutes per side.

Pour the browned onions and olive oil over the salmon fillets to serve.

Eat and enjoy.


Linked to   Foodie Friday        Foodie Friends Friday              Full Plate Thursday   This is How We Roll    

Wednesday, April 15, 2015

Tuscan Kale Salad - Spinach Salad - Ellie Krieger





This week, for Eating With Ellie, Kayte chose a delightful salad, Tuscan Kale Salad, found in Ellie Krieger's book, Weeknight Wonders , a book, I love.  So far, every recipe was a success and was healthy and delicious to eat.  Page 41 is the page to find the recipe or here.

I did not have kale so I subbed in baby spinach and in place of pine nuts, I used almonds.  I followed the rest of the recipe and although this is an easy recipe, cutting the spinach into thin strips took some time.  It looked pretty this way.

You can check out what the other members did with this recipe by going to the Eating with Ellie website.  We welcome new members.  There are no requirements other than to love to cook and explore Ellie Krieger recipes.  Just make the week's recipe and add your link to the site's page.

Thank you Kayte for a wonderful choice.  I served it with spicy salmon with caramelized onions and mango rice.

Zucchini Carrot Bread


I love quick breads, yes because they are easy to make but more so, because they are usually delicious.

Zucchini Carrot Bread

Ingredients:

3 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon baking powder
1 1/2 cups sugar
2 medium carrots, peeled and grated
2 medium zucchini, unpeeled and grated
1/2 cup canola oil
2 eggs


This recipe is on page 223 of Kosher Design Entertains.  It includes a delicious sounding streusel.

Method:

Preheat oven to 350 degrees F.

Lightly grease two loaf pans on the bottom and half-way up. You can use one 9 x 13 inch pan, if you would prefer.

In a medium bowl, combine the flour, cinnamon, baking soda, baking powder and sea salt. Set aside.

In a separate bowl, combine sugar, carrots, zucchini, oil and eggs and stir.

Add flour mixture to zucchini mixture and stir until combine.

Bake uncovered for 1 hour.

  Foodie Friday        Foodie Friends Friday              Full Plate Thursday   This is How We Roll    

Monday, April 13, 2015

Traditional Shepherd's Pie


Shepherd's Pie is an annual feature on our Pesach menu.  It calls for very few ingredients and is quite filling.  This is a family favorite.




Ingredients:

3 tablespoons oil

3 pounds ground beef

2 medium onions, chopped

4 tablespoons parsley, chopped

1/2 cup bell pepper (any color diced)

1 can tomato paste (I had some sauce from stuffed cabbage which I used in place of tomato paste)

6 potatoes, cooked and mashed

1/4 - 1/2 cup vegetable broth

Method:

Heat oil in a large skillet. 

Add ground meat, onion, tomato paste, parsley, and a dash of salt and pepper in a pot. 

Cook until meat has browned. Stir and break up meat so that the pieces are small.

While these are cooking, boil whole potatoes in water until soft. Then peel and mash.

Add bell pepper and broth to potatoes.  (You can add shredded carrots or shredded zucchini as well)

In  2 - 3 quart casserole, layer ground meat and potatoes.  

Sprinkle with paprika and bake at 350 degrees for 30 minutes. 

Eat and enjoy.


Linked to: Weekend Potluck 

Sunday, April 12, 2015

Baked Gefilte Fish Cakes


I have found many of the Jewish sites have a huge amount of workable recipes and I enjoy visiting them, especially at holiday time, to get the best recipes.  Joy of Kosher, not only has Jamie's recipes but many 

Baked Gefilte Fish Cakes   - adapted from Joy of Kosher

Ingredients:

1 loaf frozen gefilte fish, defrosted (22-ounce)
½ cup diced red bell pepper
1 small red onion, diced
2 celery stalks, diced
1½ cup light mayonnaise, divided
¼ teaspoon Freshly ground black pepper
1 egg
1 cup potato starch
Duck Sauce


Method:

In a large bowl combine gefilte fish, peppers, onions, celery, ½ cup mayonnaise, salt, pepper, egg and potato starch and stir well to combine. 

Using slightly wet hands, scoop ¼ cup and form into patties. 

Cover a cookie sheet with parchment paper and place patties on this sheet.

Later on I transfered this to a 9  x 13 pan and place a teaspoon of Duck Sauce on each patty.  Yum.

I used this as a first course and it certainly can be used as a main dish with potatoes and vegetables.

Eat and enjoy.

Linked to: 
  Foodie Friday        Foodie Friends Friday              Full Plate Thursday   This is How We Roll    
   

Saturday, April 11, 2015

Crispy Baked Vegetables


These turned out to be better than the best roasted veggies, we have had, in the past.  I think, the Balsamic had something to do with this.  I, also had never used  eggplant in roasted vegetables before either.

I owe an apology to someone but I don't remember where I got this recipe.  I did so much cooking for the first days of Passover and used many books and recipes from the Internet, I am confused about this particular one.  If this is your recipe, please let me know, so I can give you credit.

Crispy Roasted Vegetables


Ingredients:



2 tablespoons olive oil

2 tablespoons balsamic vinegar
1 yellow pepper, chunked
1 orange pepper, chunked
3 small zucchini , sliced down the middle and then cut into one inch pieces
1 eggplant, peeled and cut into chunks
1 tablespoon dried parsley
cooking oil spray
salt and pepper to taste
1/2 teaspoon onion powder


Method:

 Preheat oven to 425 degrees F.

Pour olive oil and balsamic vinegar into a plastic bag with seasoning.

Add vegetables and shake until they are coated.

Place vegetables on lined cookie sheet.

Spray with olive oil.

 Bake at 425 degrees for 35 to 45 minutes.

Remove from oven and place on serving plate.

Eat and enjoy.

Friday, April 10, 2015

Cabbage Kugel


I don't think this tastes like cabbage.   We didn't expect to love this but we did.  I shouldn't be surprised since I was brought up on a sweet and peppery cabbage and noodle dish which has always been a favorite.  I don't love cole slaw but I do like it and I really enjoy stuffed cabbage.  I think, other people's taste is getting to me.  Bottom line - people took a piece with trepidation and then took another with enthusiasm.

Cabbage Kugel - adapted from Culinary Kosher

Ingredients:
2 tablespoons olive oil

1 bag shredded cabbage
1 carrot, shredded
1 very large onion, diced
salt and pepper to taste
1 tablespoon sugar
3 eggs, slightly beaten 
1/4 cup olive oil
1/4 cup potato starch 


Method:


Heat olive oil in a large skillet.

Add onion and cook for about ten minutes until soft and golden.

Add shredded carrot and shredded cabbage.  Mix together and cook for an additional ten minutes.

Add the salt, sugar, and pepper. 

In a medium sized bowl, beat the eggs,  the oil and potato starch.


Add the cabbage mixture and mix well. 

Pour into 9x13 pan and bake at 350 for about 50 minutes.

Eat and enjoy.

Linked to: 

Thursday, April 9, 2015

Balsamic Roasted Cauliflower and Shallots


I have always liked cauliflower but I can't remember a time, anyone has served it, outside of my home.  Is it an underrated vegetable?  It shouldn't be.  In recent years, I have used it for several delicious recipes such as Cauliflower Popcorn, Cauliflower Soup, Cheesy Cauliflower, Mashed and Roasted for starters.  This recipe uses it in the best way possible, in my opinion, roasted and with Balsamic and shallots, both which enhance it.


Balsamic Roasted Cauliflower and Shallots  (Adapted from Kosher Scoop)

Ingredients:

2 bags Frozen Cauliflower Florets - Defrost to room temperature
8 shallots, quartered
3 tablespoons  olive oil 
2 tablespoons  Balsamic vinegar 
salt and pepper to taste 

Method:

Preheat oven to 375F.

In large bowl, toss together cauliflower florets, shallots quarters, olive oil, Balsamic vinegar and salt and pepper. 

Arrange in single layer on large parchment paper lined baking sheet.

Bake in  preheated oven, stirring once or twice, for about 45 minutes or until very tender and soft.

Eat and enjoy.

  Foodie Friday        Foodie Friends Friday              Full Plate Thursday   This is How We Roll    

Wednesday, April 8, 2015

Mango Squash Crisp



I have posted, in the past, an Apple Strawberry Crisp which I did make for the first days of Passover.  What I did though was to make some extra topping and make a Mango Squash Crisp following the original recipe and subbing in these two ingredients.  It was good and I used it as a side dish rather than a dessert.

I would think, this recipe, leaves itself open to many different substitutions giving us an easy recipe to make in a variety of guises.  It good me all fruit with cherries and blueberries or sweet potatoes and pineapple.  This is the place to use your imagination and have fun creating it.

Mango Squash Crisp

1 bag of Butternut squash cubes 
1 - 2 mangoes cut into small pieces ( about the size of the cubes)
½ cup sugar 
2 teaspoons lemon juice 
½ teaspoon cinnamon 

Crumb Topping: 

2½ cup potato starch 
1 cup sugar 
1 egg 
1 cup oil 
4 oz. ground walnuts 

In a 10 inch baking dish, layer mango and squash. Sprinkle with sugar, lemon juice and cinnamon, and toss gently to coat. 

In a separate bowl, combine topping ingredients by hand until it resembles coarse crumbs. Crumble on top of mango and squash and bake at 350' for 1 hour.

Eat and enjoy.

Linked to Full Plate Thursday