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Bobby and Jilly Still Messing Around in the Kitchen …with Butternut Squash

November 27, 2017

Squash_1Bobby and Jilly haven’t posted for quite some time. Gee – you know – busy with this and that. The clock – it flies by some days. Ah – mileage over the years – Jilly – her back; Bobby – his hip. Two young spring chickies they aren’t any more, but they love to mess around still… in the kitchen.

Jilly – “I picked up a nice butternut squash earlier today but I don’t want to do the usual – you know – butter and brown sugar and bake-it-in-the-oven kinda thing.”

Bobby – “So, find a recipe and maybe we can improve on it?”

So – Jilly goes to the information machine for some ideas…ah-ha!

Bobby cuts the squash in half. Scoops out the seeds. He sets the microwave on Power 7, doesn’t want squash to overcook, then starts to rinse and drain chickpeas and artichoke…

Jilly is making big pastry on the other side of the kitchen and thinking – Maybe Bobby should check the microwave. That squash isn’t going to take 10 minutes. 

Bobby says to Jilly – “What else needs to be done SweetPea?” (What a guy!)

Jilly says – “HoneyPie – can you chop the tomato and shred some cheese?”

Meanwhile, Jilly is thinking that squash has been in the microwave too long, but she is elbow deep in pastry dough for another dish.

So, Bobby gets the squash out of the microwave and it’s pretty done all right.

Maybe save it? Maybe not? Hot! Hot! Hot! Need to cool a little.

Bobby says, “I need some pot holders!” Squash a big mess, nearly falls over.

Saves the squash.

♥ Bobby and Jilly so sweet on each other, even after all these years.

Now, for the good stuff: 

1 medium butternut squash

1 can chickpeas, rinsed and drained

1 small jar marinated artichokes, chopped up a little bit

1 small jar good quality antipasto

1 small ripe tomato, chopped

½ c. salsa

½ c. dry roasted peanuts

Chili pepper flakes – to your preference

Salt & pepper to taste

2-3 garlic cloves chopped fine

~ 3 ounces mozzarella shredded

Parsley or cilantro to garnish.

Heat oven to 400°. Halve the squash and scoop out the seeds. Put in a microwaveable bowl, cover and microwave on high for 6-8 mins, depending on the wattage.
Scoop out the flesh with a spoon, reserving the skin, and mix with the remaining ingredients.

Spoon back into the skin and transfer to a baking tray lined with parchment paper. Top with mozzarella. Cook for a further 10-15 mins until tender and the cheese has melted. Garnish and serve. Delish!

From Jilly’s house to yours! Enjoy!


From → Recipes

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