Snausages! (Spicy Turkey Breakfast Bites)

Oh, my goodness. The twelve year old inside me cannot stop giggling at calling something bites. (It’s a French thing, you’ll have to google it.) But! Saw this idea while scouring the Pinterest for low carb breakfast ideas other than eggs.

I’ll give this a good grade – it’s yummy. Ground turkey mixed with some grated butternut squash and onion for moisture and flavor, with some fresh rosemary, sage and red pepper flakes to add spice. I am actually looking forward to mornings this week for the first time in a while.

Spicy Turkey Breakfast Bites
(Can we call it sausage? I don’t know if we can….but that’s the idea.)

1 lb. 85% lean ground turkey
1/2 c. grated white onion
1/2 c. grated butternut squash (or zucchini)
1 Tbsp. AP flour
1.5 Tbps. dried sage (leaves, not powder)
1.5 Tbsp. minced fresh rosemary
1 tsp. crushed red pepper

Preheat your oven to 400″. Line a baking sheet with silver foil and spritz with baking spray.
In a medium bowl, mix together everything but the turkey, then add in the turkey and mix well. I use clean hands, but use a paddle attachment in your mixer if you need to. Make twelve meatballs out of the mix, about the size of a golf ball. This is really sticky, btw, so just be mentally prepared. Then, wet your hand or the bottom of a glass and smoosh the balls down so they’re about 1/2″ thick and look like slider patties. Bake 20 minutes, turn, bake 10-15 more minutes. If they didn’t get brown enough, broil for 2-3 minutes. (Don’t bake much longer because you don’t want dry little hockey pucks.)

And, are you asking yourself why there’s a tablespoon of flour in there? It’s a back-up sponge; the ground turkey, grated onion and squash have a LOT of water between them. A little dash of starch (like bread crumbs in your meatloaf) keeps the moisture in the meat instead of running out the sides. I think. Since, you know, this is theoretical as I am not a food scientist.

Cool, and serve for brekkie. We had ours with an oven frittata, although a three-pack of these would be a great breakfast on their own.

The next time I make these, I am adding chopped spinach. Just for the added color and nutrients.

servings: 12

According to the verywell.com recipe nutrition analyzer, each patty has:
Cal 89
Fat 5.8g
Sodium 24mg
Carbs 1.9
Protein 7g

Roast Butternut Soup

I know, I know. ANOTHER butternut squash recipe? I should be getting some kind of commission from the Butternut Council of America. I am so googling to see if that exists after I finish this post.

So, you know what they say. Soup: it’s what’s for dinner. Or at least, that’s what my poor, long-suffering husband says every time there’s a grey sky. Besides – Costco had two packs of these bad boys. On a cold day, this is a win/win, people.


Roasting concentrates the flavor and brings out the sweetness of the veg. Add some earthiness with the celery and the thyme, and the tartness from the apple, and this is simple goodness all around. Shall we?

Roast Butternut Squash Soup
1 butternut squash, peeled and cubed
½ large (or one small) white onion, large dice
1 small green apple, peeled and diced
1 stalk celery, diced
2 Tbsp olive oil
1 Tsp. dried thyme
S&P
1 ½ to 2 quarts chicken (or veg) stock.

Toss together everything but the stock on a parchment-lined baking sheet. Roast 375* for about an hour
The last twenty minutes, bring one quart of the stock to boil, then reduce to simmer to keep it hot. When the squash et al are done (fork tender, nicely caramelized), toss it all in the pot. The stock should just cover everything (add more if needed). Take a stick blender to it, puree, consume. Add more stock if you’d like a thinner soup.

Or – keep the squash in the fridge, and bring to boil and puree later when you’re ready to eat. It’ll keep in the fridge for several days (as will the soup once it’s done.) If you freeze this one, expect some water separation at the thaw. You can do it, I just wouldn’t recommend it.


I garnished mine with a little greek yogurt and some toasted walnut – butter would also be delish.

P. S. That Butternut Council of America does not exist. I must confess to being disappointed, although another smartass food blogger had the same idea back in 2013. So there’s that.

Butternut Coconut Curry Soup

November will be here in a few days. It is still ninety forking degrees here (You guys are all watching ‘The Happy Place’, right?) I am thoroughly disgusted. As Himself enjoys saying, “Love that global warming!” Oy. But still, that autumnal food urge is upon me. The markets are filled with winter squashes – butternut, acorn, turban, delicata, sweet dumpling, kabucha. Makes my head swim with happiness. I’ve got a cashew cream kabucha gratin idea floating in my mind, but it hasn’t fully formed yet. Maybe in a few weeks.
In the meantime, this behemoth of a butternut keeps winking at me every time I walk past it on the kitchen counter. It’s a four-pound giant. Gonna get two meals outta that mofo.
butternutcoco1med

I think the hard squashes scare off a lot of people. Did you know you can peel him with a vegetable peeler? (Mainly because it isn’t lumpy like an acorn.) Goes quickly, and you can peel and cube him in a few minutes – toss half in a ziplock in the fridge to make a couple days later. Here, check it out.
butternutcoco3medc
This and a big salad, and dinner is done. Or, if you’re really hungry, a grilled cheese and fresh jalapeno sandwich would be awesome with this: melty crunchy spicy contrasting with slightly sweet and creamy. Such happiness!
butternutcoco5med

Butternut Coconut Curry Soup
3 stalks celery
½ white onion
2# (about six cups) butternut, peeled & in 1” cubes
2 Tbsp. oil or butter
3 Tbsp curry powder
1 (-ish) quart chicken (or veg) stock
Coconut milk, the full-fat kind.
Fried onions for garnish

Over medium heat, stir together the curry powder and oil. Let it get a little toasty (when you really smell the spices, time for the next step.) Ad the celery and onion, cook over medium until the onion is translucent around the edges. Add the squash and just barely cover with the chicken stock. (It if boils down, you can always add a little more. Harder to take it away if you do too much, though.) butternuecoco2med
Simmer on medium for about half an hour, until the squash is tender.
When it’s done, purée. (With a stick blender, in an actual blender (remember to allow for steam escape!), or in the food processor. It should be like loose mashed potatoes, almost thick enough to hold up a spoon. Return it to the pot, stir in about ¾ can of coconut milk just to heat it back up. Ladle in to bowls, garnish with a swirl of the remaining coconut milk and or fried onions.
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Bon apétit!

Butternut Squash Purée with Chipotle

bnut9BC

 

So, we all know about Billy’s diet restrictions.  Coming up with a starch-resembling food item at dinner is a challenge. He can eat winter squash, so lately it’s been 101 ways to eat butternut.  This is one we like. And it is literally three-ingredients and ten minutes. 

ButternutCollage

 

The biggest pain to this is peeling the squash.  Sometimes Sprouts will have it already peeled and cubed at essentially the same per-pound price, but not always.  So, when I have to (gasp) prep my own, this is what I do: Slice the knob off the top and the bottom, so it will stand up  on the cutting board. Then, I just take a veg peeler in long strokes down the length of the squash. (There is nothing pervy about this, unless your husband is watching you do it so make him leave the room.)

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Once the peel’s off, it’s just a matter of slicing it in half longitudinally and then cubing.

So – to make it. For the two of us, I put half the cubes in a microwave-safe bowl. That’s about a pound of squash. Cover it with Saran, and microwave it.  Do NOT add any liquid of any kind, or you will wind up with squash soup instead of puree.  If you don’t have a microwave, roast it. Do not steam or boil because that will add too much moisture and again you’ll have soup.

 

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Take it out, drain it if needed, add a tablespoon of butter and one half of a whole chipotle in adobo. Dump all that in the cuisinart and pulse til it’s gorgeous. Then it’s ready to go!

This is a new favorite at our house. It is fantastic with some grilled pork chops and collard greens, or a nice chicken breast and roasted broccoli.

Butternut Squash Purée with Chipotle
Serves 2
Tasty, easy, fast side dish with only three ingredients.
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Prep Time
10 min
Cook Time
5 min
Prep Time
10 min
Cook Time
5 min
52 calories
0 g
15 g
6 g
0 g
4 g
11 g
1 g
0 g
0 g
1 g
Nutrition Facts
Serving Size
11g
Servings
2
Amount Per Serving
Calories 52
Calories from Fat 51
% Daily Value *
Total Fat 6g
9%
Saturated Fat 4g
18%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 15mg
5%
Sodium 1mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
4%
Vitamin C
7%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 # cubed butternut squash (or pumpkin)
  2. 1 Tbsp. unsalted butter
  3. 1/2 whole chipotle pepper
Instructions
  1. Put the squash in a microwave-safe bowl and cook on high for 4-6 minutes until soft. Do not add any liquid or seasoning to the squash before cooking it.
  2. Put the cooked squash, butter and hot pepper in the food processor and pulse til puréed.
  3. Serve.
Notes
  1. We've tried this with Sriracha, and although it was delicious, my mouth was on fire for a long time. Wait until it is done to see if you need any salt or pepper - that chipotle adds all the seasoning we needed, but you may want some more.
beta
calories
52
fat
6g
protein
0g
carbs
0g
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