I did say a few more winter squash recipes, right?
I haven’t told mon mari yet but I still have one big blue pumpkin in the cave.
I’m debating…. I can either make another big batch of soup for the freezer, which will have me eating soup for lunch until June (when the lettuce is ready.) or I can give it to a friend for her animals. I know the chickens will eat it but I have no idea about the horses.
The third option is just drop it from a great height into the compost pile and let nature handle it.
As I make that decision, I have a seed catalog on my desk. It’s time to plan this year’s potager.
Once again I have to grapple with the gardener’s conundrum:
If I plant 3 pumpkin (butternut squash, zucchini, etc.) which would provide us with a reasonable harvest it’s almost guaranteed that 2 of the plants will die and the 3rd one will produce 2 of whatever.
If I plant 4 pumpkin (butternut squash, zucchini, etc,) all 4 plants will go into overdrive and grow into mammoth plants producing enough to feed a small country.
Sod’s Law…. or not.
Click here ti Pin Skillet Turkey & Butternut SquashPrint
Skillet Turkey & Butternut Squash
I had a bag of yellow tomatoes in the freezer – thus the color in this dish. Red ones will be perfectly fine.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Skillet Dinners
- 1 cup (8oz, 240ml) chicken stock
- 1/2 cup (3.3oz, 95gr) Basmati rice
- 1 tsp butter
- (300gr) turkey cutlets or tenderloin or chicken, cut into bite-size pieces
- 1 onion, roughly chopped
- 1 rib celery, sliced
- 2 cloves garlic, minced
- 2 cups butternut squash, peeled and cubed
- 4oz (125gr) mushrooms, sliced
- 2 cups (15oz, 450gr) chopped, peeled, tomatoes, reserve juices for another use
- 1 tsp paprika
- 1/4 cup (2oz, 60gr) dry sherry
- 3oz (90gr) feta, cubed
- 1 tbs olive oil
- Melt butter in small saucepan over medium heat. Add rice and sauté, stirring for 1 minute.
- Add stock or water. Cook rice for length of time on package. When done fluff with fork.
- Heat olive oil in large nonstick skillet over medium-high heat.
- Add onion, celery, mushrooms to skillet and stir-fry for 2 minutes.
- Add garlic, paprika, and stir-fry another 2 minutes.
- Reduce heat to medium, add turkey and stir-fry until lightly browned.
- Add squash, tomatoes, sherry, cover and cook over low heat until squash is tender, about 15 minutes.
- Stir in feta and serve over rice.
If it dries out add more sherry, tomato juices or water The tomatoes added a lot of liquid. Leftover tomato sauce can be stored in the fridge for a few days or frozen for another use.
Keywords: turkey, butternut squash, skillet dinner
Something interesting happened last week on our morning walk.
Guapa and I have continued our walks, although without Bonnie it’s not as much fun. It’s been 5 months since Bonnie died and we still miss her lots.
But last week our local farmer drove past on his tractor just as we were leaving the gate one morning.
Instead of moseying out of the gate at her usual glacial pace, Guapa ran out and watched him turn into the field. Then she looked at me and jumped up. We proceeded to run and jump and play for our whole walk.
She was acting like a puppy.
We got back to the house and she ran around, sniffing and checking stuff out.
The next morning she was prancing at the bottom of the stairs, like the old days, when I came down for our walk. She’s been waiting, prancing and wagging her tail, every morning since.
She chased a rabbit….. Then she chased another one.
Maybe she has spring fever…. Maybe she’s finally adjusting to being an only dog.
Whichever it is – I’m glad to have my dog back. It’s nice to see a bounce in her step again.