Squash it! Pumpkin and Butternut Squash

It's November already! The holiday season has arrived which means it's time to eat a bunch of squash like pumpkin and butternut squash.  First I present my mini pumpkin muffins.  This semi-homemade snack was really easy to make.  Purchase 1 box of Trader Joe's Pumpkin Mix, follow directions on the box, pour into mini muffin pan, and bake for approximately 10 minutes.  Yum! Mr. P requested tiny muffins because it was easier to eat and handle rather than slice a pumpkin loaf.  I made a pumpkin loaf a few weeks prior.  It turned out well however, the product was so soft that it crumbled after we cut into it.  So I agree with Mr. P that mini pumpkin muffins is the way to go.

What do you do with all the craved pumpkins after Halloween??? My guess: make pumpkin pie! And that's what I did.  This time of year brings back childhood memories when my mom made homemade pies during the holidays.  I remember when my mom forced me to try pecan pie.  Not sure why I was scared to eat it but I am glad she made me because I LOVE pecan pie. (Mental note: make pecan pie.)  Pumpkin pie is an easy dessert to make.  I used Trader Joe's frozen pie crust (2 crusts in one package) and 1 can of pumpkin.  Follow directions on can to make the pumpkin mixture and baking directions.  At first I thought the pumpkin pie was completely baked when I took the picture below.  But it was not so I stuck it back in the over after the pie cooled for a couple of hours.  I know a rookie mistake but that's how I learn...the hard way.  After 15-20 minutes the pumpkin pie was completely done however the crust was slightly burnt.  That's okay because Mr. P loves burnt crust.  Weird I know.  The crust was still tasty.

       

















Enough of sweets, now on to savory.  This was my first attempt at making curry chicken and butternut squash, another recipe I picked up from Aunt K.  I used fresh garlic, red onion, 2 frozen chicken breasts, 1 pkg of cut butternut squash, and 1 jar of Trader Joe's curry simmer sauce.  I saute the garlic and red onions for 2-3 minutes.  Then added diced chicken breast and cooked for another 2-3 minutes.  Finally I added the butternut squash, curry simmer sauce and water and let it simmer for 20-30 minutes.  I did add a splash of heavy whip cream to reduce the heat from the curry sauce.  A simple dish to make and so good too.  Mr. P enjoyed this dish so much that he ate leftovers the next day.  Yay! Leftovers are the best (depends on what your leftover are first of all) because all the flavors got a chance to meld together.  Oh soooooooooo goooood!  Enjoy the "food porn".
~Mrs. P