Grilled Squash and Tomatoes With Spaghetti

During the colder seasons in the North it is still okay to break out the grill and do some outdoor cooking.  And, if you're into eating things that have no face (meatless food) then this recipe will suit you just fine.  Grilled Squash and Tomatoes With Spaghetti.


INGREDIENTS:
2 small yellow squash or zucchini, halved lengthwise
3 medium sized tomatoes, halved
1 1/2 tablespoos of fresh lemon juice
1 tablespoon olive oil
2 garlic cloves, minced
1 tablespoon dried basil
Salt
1/4 teaspoon of freshly ground black pepper
4 ounces of spaghetti, prepared according to package directions
2 tablespoons of grated Parmesan cheese

PREPARATION:
In a medium bown, combine the squash, tomatoes, lemon juice, oil, garlic, basil, salt and pepper.

Grill the vegetables over a medium-hot grill until they are slightly softened and browned, up to 20 minutes, depending on your grill.  Let cool until cool enough to handle. Cut into bite-sized pieces.

Toss the pasta and vegetables together in a large serving bowl.  Top everything with the cheese.

This should make about 8 servings providing you didn't invite  Uncle Jim over for the feast.  If you did, then perhaps you should double the recipe.

Butternut Squash Soup

If this doesn't warm you up nothing will.  Kim's favorite soup is butternut squash and here is the recipe for you to enjoy.

INGREDIENTS:
1 peeled, seeded and chopped butternut squash
1 peeleed and quartered onion
1 peeled and quartered baking potato
1 quart of chicken broth
1/2 to 1 cup of whole milk

PREPARATION:
Preheat your over to 400 degrees.  Then, in a 9 X 13 inch baking dish, toss the butternut squash, onion and baking potato with 2 tablespoons of extra-vigfin olive oit to coat; season with salt and pepper.
Bake this until tender which normally takes around 45 minutes to 1 hour.  After it is baked transfer the vegetables and any juices to a large soup pot and add the chicken broth bringing it to a simmer over medium-high heat.
Remove from the heat and, using an immersion blender, puree untl smooth.  Stir in the milk according to the thickness you prefer and season with just a little bit more salt and pepper.

That's it.  Simple to prepare, great to eat and oh how warm your tummy will be when you finish eating this wonderfully rich and creamy soup delight.