Wednesday, February 20, 2013

Recipe: Roasted Banana Squash

One of my favorite side dishes for Meatloaf is Roasted Banana Squash, especially in the winter time. This recipe is pretty healthy depending on how much butter you use which you can substitute extra virgin olive oil.
This recipe is super easy. The hardest part is cutting the squash.
Course: Side Dish          Level: Easy
  • banana squash
  • 1/4 - 1/2 stick of butter (or couple swirls of EVOO)
  • 1/8 tsp. pepper
  • 1/8 tsp. salt
  1. Preheat oven to 350 degrees.
  2. If you are lazy like me, you can buy your banana squash cut into halves with the seeds already removed. Cut the outside layer of skin off of your squash. I find the best way is to cut your squash horizontally in half. Stand the squash on the side you just cut and slowly use a sharp knife to slice the skin off the back of the squash. Repeat until all skin is removed. Another trick is to pop your squash in the microwave for 30 seconds to soften the skin and you can cut the skin off with a knife or a peeler.
  3. Cut banana squash into one inch chunks.
  4. Place your squash into a glass pan.
  5. Cut your butter into small chunks and place on top of squash. If you are using EVOO, drizzle a couple of swirls of EVOO over the banana squash.
  6. Season your squash with your spices.
  7. Place in oven and cook for 45 minutes to an hour. Squash will be slightly browned and fork tender.
Using the pre-cut banana squash

Note: I was too excited to eat, that I forgot to take a finished photo, but I know I will be making this again very soon, so I will upload one at that time.

Recipe: Meatloaf

Growing up my mom made the best meatloaf. Now I know what you are thinking...meatloaf can be so blah. I rarely eat meatloaf other than this recipe because it usually disappoints. But I promise, this is the best meatloaf.
Course: Entree          Level: Easy
  • 1 1/2 lbs. ground chuck (15 - 20% fat content) 
  • 1/4 cup cornflake crumbs
  • 1/4 yellow onion, diced
  • 1 egg
  • 2 8 oz. cans of tomato sauce
  • 1/8 tsp. pepper
  • 1/8 tsp. garlic salt
  • 1/8 tsp. onion salt 
  1. Preheat oven to 400 degrees.
  2. Line 9 x 13 inch pan with aluminum foil for easy clean-up.
  3. In a separate bowl, combine ground chuck, egg, diced onion, cornflake crumbs, 3/4 of one can tomato sauce and half of each spice: pepper, garlic salt and onion salt. 
  4. Do not over mix as the meatloaf can get tough.
  5. Shape mixture into a ball and place in the 9 x 13 inch pan. Push the center of the ball down and pat sides to make a uniform shape. 
  6. Pour remaining 1 1/4 cans of tomato sauce on top of meatloaf.
  7. Sprinkle remaining spices on the tomato sauce.
  8. Cook for 1 hour. 
Mix ground chuck, egg, cornflake crumbs, onion, 3/4 can tomato sauce, half spices

Form into a ball, place in pan and push center down while patting edges of meatloaf.

Pour remaining tomato sauce and spices on top, bake, serve and enjoy!

Note: I used a smaller pan as I had other side dishes using the 9 x 13 inch pan. It is better to cook in a larger pan, so the juices don't build up around the meatloaf.