Spaghetti Squash Tinga Style

Spaghetti Squash Tinga Style is a vegetarian dish inspired by Pollo de Tinga. This Mexican inspired classic has deep flavors from Guajillo Chilis, onion and tomato. It can be eaten with rice, on a taco or any way you wish!

Spaghetti squash Tinga is a great alternative for vegetarian tacos or tostadas and can be accompanied with all the traditional fixings. We love to eat ours with some pico de gallo, black beans & spicy salsa verde.

If you want to have a traditional Mexican taco night, be sure to get yourself some corn tortillas and Queso Oaxaca.

Spaghetti Squash Tinga Style
Print Recipe
Spaghetti Squash Tinga Style is a vegetarian dish inspired by Pollo de Tinga. This Mexican inspired classic has deep flavors from Guajillo Chilis, onion and tomato and can be eaten with rice, on a taco or any way you wish! Spaghetti squash Tinga is a great alternative for vegetarian tacos or tostadas and can be accompanied with all the traditional fixings. We love to eat ours with some pico de gallo, black beans & spicy salsa verde.
Servings Prep Time
4 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
30 minutes
Spaghetti Squash Tinga Style
Print Recipe
Spaghetti Squash Tinga Style is a vegetarian dish inspired by Pollo de Tinga. This Mexican inspired classic has deep flavors from Guajillo Chilis, onion and tomato and can be eaten with rice, on a taco or any way you wish! Spaghetti squash Tinga is a great alternative for vegetarian tacos or tostadas and can be accompanied with all the traditional fixings. We love to eat ours with some pico de gallo, black beans & spicy salsa verde.
Servings Prep Time
4 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Instructions
Spaghetti Squash
  1. Half each spaghetti squash and drizzle with olive oil, salt & pepper. Place on a baking sheet, face down, and roast in the oven at 450 for 15-20 minutes.
  2. Once squash is slightly soft, take out of the oven and let cool. Once completely cooled, use a fork to scrap the flesh out. The flesh will naturally come out in strings.
Tinga Sauce
  1. Place dried chilies, cumin & coriander in a small pot with 2 cups of water. Let simmer for 20 minutes while squash cooks.
  2. Heat 3 T olive oil in a separate pot and add sliced onions in batches to caramelize. When caramelizing onions, be sure to cook in small batches. If the pot is too crowded or not hot enough, the onions will steam and not get brown. Continue cooking onions adding more as the previous batch is complete. Be sure to season each batch with salt and pepper.
  3. After chilies & spices have simmered, add to a blender or food processor with 4 tomatoes. Season with salt and blend until liquid. (I usually quarter the tomatoes before adding to the blender/processor.)
  4. Once your sauce is blended and onions are caramelized, pour your sauce into the onion pot and simmer 3-5 minutes. Stir occasionally and season with salt/pepper if necessary.
  5. Combine sauce, shredded squash and chopped cilantro together. Enjoy!
Recipe Notes

Be sure to season at every step and taste as you go!

This recipe is all about building and coaxing flavors, so slow and steady will always give you a more flavorful product.

Pro Tip for Timing:

  1. Put squash in the oven
  2. Put chilies and spices in the pot
  3. Cook your onions with the above is cooking
  4. Pull out your squash and turn off your chilies
  5. Blend your sauce & add to the onion pot
  6. While sauce is simmering, shred your squash with a fork

**Doing this recipe in those steps will make the different steps feel less overwhelming!

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Cultivating conversation through food

Cultivating conversation through food

Using food to have deeper conversations with your loved ones.

Kim Calichio-25

As with many tough conversations, food makes things a little easier to address. It eases our discomfort and insecurities and it creates a bridge between the now and more broad ideas.

Using food to bridge that gap and be the container for some more difficult conversations is a great way to feel more comfortable with being vulnerable and offering a new concept to your children.

Here’s how I create the container for deep connection through food:

Make sure you aren’t already multitasking

This will require all of your attention. That means you should NOT attempt this in the middle of the work/school week when there are a million of other things happening and that need to get done.

Be sure your mind is cleared. (I know...that’s WAY easier said than done)

Let go of expectations

The point of this space you’re creating is to CONNECT. Not to make your best dish. That means food is the medium and whatever gets on the plate is a plus.

This also means letting go of an expectation that things need to stay neat and clean. Again - the purpose is to focus on the conversation. This can be tricky, so lots of self-reminders will help. 🙂

Have a plan

Having a clear idea of what you want to express and get out of the conversation will free you up to focus on the cooking a bit more.

Having a clear idea of the SIMPLE RECIPE you will cook, will allow the food to flow easily and give you the space to talk about the topic you’d like to.

Kim Calichio-27

And remember that this can apply to talking with your kids about their school grades, stuff with their friends, something that’s worrying you as their parent or anything in between.

It’s also a great way to talk with your partner or a friend/family member about something sticky.

Join our Connected Chef Community

We invite you to come along and be a part of our community for additional support and opportunity for continued connection.

Baked Omelette (your quick go-to egg dish)

Here is a quick, egg dish for your busy morning. Making these baked omelettes ahead and having them ready in your fridge for your kids (and yourself) to grab and go are ESSENTIAL.

To have a strong and efficient day, we need to get healthy fats and some veggies in our bodies in the morning. But having the time for a hot & healthy breakfast during the weekday rush is tough. This quick, egg dish will be your answer and can be made with any veggies you have in the fridge.

The can be eaten cold or reheated in the oven while your in the shower!

As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts.  You know what you like!

If you want more healthy breakfast ideas that can be made ahead, check out our Zucchini Pancakes!

Baked Omelette
Print Recipe
A quick egg dish is ESSENTIAL to a strong start to your (and your kid's) day. To have a strong and efficient day, we need to get healthy fats and some veggies in our bodies in the morning. But having the time for a hot & healthy breakfast during the weekday rush is tough. These baked omelettes will be your answer and can be made with any veggies you have in the fridge. Don't forget to use a box grated to shred all your veggies quick!
Servings Prep Time
4 people 15 minutes
Cook Time
15-20 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
15-20 minutes
Baked Omelette
Print Recipe
A quick egg dish is ESSENTIAL to a strong start to your (and your kid's) day. To have a strong and efficient day, we need to get healthy fats and some veggies in our bodies in the morning. But having the time for a hot & healthy breakfast during the weekday rush is tough. These baked omelettes will be your answer and can be made with any veggies you have in the fridge. Don't forget to use a box grated to shred all your veggies quick!
Servings Prep Time
4 people 15 minutes
Cook Time
15-20 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
15-20 minutes
Ingredients
Servings: people
Instructions
Egg mixture
  1. Crack and mix eggs and milk in a large bowl.
  2. Using a box grater, shred your veggies straight into the bowl.
  3. Chop parsley and add to the mix.
  4. ***You can sub any kind of veggies in this recipe. Zucchini, peppers, thyme, cilantro, carrots are a few great ones.
Baking
  1. Preheat your oven to 350 and add a small dab of butter to each muffin tin. Place the muffin tin in the oven to melt the butter.
  2. Once butter is melted, take out tin and add egg mixture to each.
  3. Bake in the oven for 10-15 minutes until the eggs are puffed and browned. **Make sure to not under bake. Eggs should begin to brown a bit in the sides and top before they are done.
  4. Once they are done, pull out and let cool (they will deflate and that's ok!) Once cooled, remove and store in an airtight container.
Recipe Notes

Ingredients to prep ahead :  Depending on your schedule & how you prefer to make to make the eggs, you can prep anything from the veggies to the full cooked dish and store in your fridge.

  • All vegetables can be shredded/chopped ahead and stored up to 4-5 days.
  • Egg mixture can be made ahead and stored for up to 3 days.
  • Cooked eggs can be made ahead and stored for about 5 days.

*Always store your items in an airtight container to maintain freshness.

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Overnight Oats

Overnight Oats will change your morning routine and give you and your family a great, healthy start to the day.

As a parent of two kids in school, I learned very quickly that the mornings can be filled with chaos, yelling and stress. And as a result, it’s SO easy to just grab a quick (a.k.a. unhealthy, sugary) breakfast and go.

This recipe gives you the ratios for the Overnight Oat base. Keep in mind that Overnight Oats are just a quick technique to getting some filling and healthy grains in in the morning. They can be topped with fresh or dried fruit, nuts or seeds.

As with all of our recipes, taste as you go & be creative. If you don’t love it, change it and try again!

And for another healthy breakfast recipe, check out our Baked Frittatas.

Overnight Oats
Print Recipe
Overnight Oats will change your morning routine and give you and your family a great, healthy start to the day. This recipe gives you the ratios for the Overnight Oat base. Keep in mind that Overnight Oats are just a quick technique to getting some filling and healthy grains in in the morning. They can be topped with fresh or dried fruit, nuts or seeds.
Servings Prep Time
1 person 3 minutes
Cook Time Passive Time
0 minutes 6-8 hours
Servings Prep Time
1 person 3 minutes
Cook Time Passive Time
0 minutes 6-8 hours
Overnight Oats
Print Recipe
Overnight Oats will change your morning routine and give you and your family a great, healthy start to the day. This recipe gives you the ratios for the Overnight Oat base. Keep in mind that Overnight Oats are just a quick technique to getting some filling and healthy grains in in the morning. They can be topped with fresh or dried fruit, nuts or seeds.
Servings Prep Time
1 person 3 minutes
Cook Time Passive Time
0 minutes 6-8 hours
Servings Prep Time
1 person 3 minutes
Cook Time Passive Time
0 minutes 6-8 hours
Ingredients
Dry Ingredients
Wet Ingredients
Optional Add Ins
Servings: person
Instructions
  1. Fill a 4 oz (or larger) airtight container with dry ingredients (Mason jars are great for storing overnight oats and can be made in batches)
  2. 1-2 nights before you plan to eat your oats, add wet ingredients
  3. The day of eating - add any additional toppings you'd like. This can be eaten cold or heated up!
Recipe Notes

Tips on Storage: My favorite thing about overnight oats is that you can pre-prep the dried ingredients. Get this...

  • Get yourself 7-8 (or more) 4 oz. mason jars
  • Fill each with the dry ingredients (rolled oats, cinnamon, chia seeds)
    • raisins and flax seeds could also be added at this point if you'd like
  •  Store in your cabinet or dry storage until you're ready to add milk for the next day

How long does it keep?

  • The dry ingredients will keep indefinitely as long as it's stored in an airtight container.
  • Once milk is added, the oats will be good for about 5 days.
    • (Check for any sour smell as an indicator for going bad)
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Classic Sausage & Peppers

As a native Long Island Italian girl, sausage & peppers was one of the things I watched my dad drool over as a kid. I never loved cooked peppers as a child, but when I began to cook myself, I created my own recipe and it is hands down, the best sausage and peppers you will ever have.

And, as with all my recipes – It’s simple and quick. No long cook time for this classical sausage & peppers dish.

This recipe uses the One Pot Meal technique of building & layering flavors.

As with all of me recipes, this is a guideline and should be adjusted to your liking. Feel free to play as you go and ALWAYS cook with your senses!

If you like this One Pot Meal, you should also try my Classic Chili recipe as well.

Classic Sausage & Peppers
Print Recipe
As a native Long Island Italian girl, sausage & peppers was one of the things I watched my dad drool over as a kid. I never loved cooked peppers as a child, but when I began to cook myself, I created my own recipe and it is hands down, the best sausage and peppers you will ever have. And, as with all my recipes - It's simple and quick. No long cook time for this classical sausage & peppers dish.
Servings Prep Time
4 people 15 minutes
Cook Time
25 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
25 minutes
Classic Sausage & Peppers
Print Recipe
As a native Long Island Italian girl, sausage & peppers was one of the things I watched my dad drool over as a kid. I never loved cooked peppers as a child, but when I began to cook myself, I created my own recipe and it is hands down, the best sausage and peppers you will ever have. And, as with all my recipes - It's simple and quick. No long cook time for this classical sausage & peppers dish.
Servings Prep Time
4 people 15 minutes
Cook Time
25 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
25 minutes
Ingredients
Sausage & Peppers
Garlic Ricotta Mix
Servings: people
Instructions
Sausage & Peppers
  1. Season & sear sausage links in a shallow pot until brown all over. Then remove links from the pan.
  2. Add enough Olive oil to coat the bottom of the pan & add onion & garlic to the pot. Season with salt & pepper. Allow to cook and slight brown.
  3. Add peppers & re season slightly. Allow to cook 2-3 minutes until tender.
  4. Add Honey (or carrots) and cook 1 more minute. *If adding carrots, allow to cook for a few more minutes to let them soften.
  5. Using your hand, crush the tomatoes in the can and pour into pot. Rinse the can with about a 1/2 cup of water and add to the pot. Re season with salt & pepper.
  6. Add sausage back into the pot & allow to simmer on medium-low heat for 15-20 minutes, stirring occasionally.
  7. Once sausages are cooked through, add chopped parsley & basil and cook another 5 minutes. Taste and re season if necessary.
Ricotta Accompaniment (Optional)
  1. Mix 2 T olive oil, 1 cup Ricotta, chopped garlic & parsley in a bowl. Season heavilty with salt & pepper. Can be served on top of the sausage and peppers to add a creaminess or served on toasty Italian bread. Either way - IT'S AMAZING!
Recipe Notes

Ingredients to prep ahead: 

  • Peppers, onion & garlic can all be chopped and stored together ahead of time. This can be done 1-2 days ahead as long as you store in an airtight container in the fridge.
  • Herbs can be rough chopped 1 day ahead. Store in an airtight container with a paper towel inside the container. This will help maintain low moisture.

As with so many Italian-American dishes, this one just gets better with time. I wouldn't recommend freezing, but you can definitely make a big batch and eat it through the week.

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Shaved yellow beets & fennel salad

I love trying new kinds of salads, but shaved fennel and yellow beets are my all time favorite and with a mandolin it takes less than 15 minutes to create.

With this salad, I start with fennel and beets, but this salad is also great if you add other shaved root vegetables and some cucumber as well. Some additions I’ve tried include: cucumber, carrots, red beets, candy cane beets, radishes, kohlrabi, celery. They’re all great!

The thing that makes this salad is, (as usual) the dressing. I usually encourage substitutions, but this dijon vinaigrette is a MUST have.

If you like our shaved fennel and yellow beet salad, you should also try our: Tabouli Recipe.

As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts.  You know what you like!

Shaved yellow beets & fennel salad
Print Recipe
With this salad, I start with fennel and beets, but this salad is also great if you add other shaved root vegetables and some cucumber as well. Some additions I've tried include: cucumber, carrots, red beets, candy cane beets, radishes, kohlrabi, celery. They're all great! The thing that makes this salad is, (as usual) the dressing. I usually encourage substitutions, but this dijon vinaigrette is a MUST have.
Servings Prep Time
4 people 15 minutes
Servings Prep Time
4 people 15 minutes
Shaved yellow beets & fennel salad
Print Recipe
With this salad, I start with fennel and beets, but this salad is also great if you add other shaved root vegetables and some cucumber as well. Some additions I've tried include: cucumber, carrots, red beets, candy cane beets, radishes, kohlrabi, celery. They're all great! The thing that makes this salad is, (as usual) the dressing. I usually encourage substitutions, but this dijon vinaigrette is a MUST have.
Servings Prep Time
4 people 15 minutes
Servings Prep Time
4 people 15 minutes
Ingredients
Salad
Dijon Vinaigrette Dressing
Servings: people
Instructions
Salad
  1. After washing the beets thoroughly, use a mandolin (or sharp knife) to shave thin and add to a bowl. No need to shave the beets - leave the skin on.
  2. Cut the tops off the fennel and shave thin using a mandolin (or sharp knife) If the outer layer of fennel is tough and dry - remove and discard first.
  3. Chop parsley & pick fennel leaves and add to salad.
  4. Season with salt & pepper
Dijon Vinaigrette Dressing
  1. To a mason jar or sealable container - Add all ingredients.
  2. Season heavily with kosher salt & pepper. Seal & shake.
  3. Taste to ensure that the dressing is not too tart or too oily. Adjust as needed.
Recipe Notes

Be sure to season at every step and taste as you go!

This dressing can be made in a large batch and kept in the fridge (virtually forever). Then you can enjoy it on this and other salads.

I also love this dressing on roasted veggies as well!

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Seared Bass with Brown Butter, Roasted Grapes & Capers

This dish uses the Searing Method.

This seared bass dish will be done in 15 minutes and yet make you feel fancy and special while you eat it.

The seared bass melts in your mouth, while the sweetness of the roasted grapes and the tangy earthy butter and caper make you want to dance.

In fact…you should dance. And drink wine and laugh with your family while you eat this meal. It’s divine.

You might be thinking….Roasted grapes!? What the hell?

I’m telling you…It’s AMAZING!

By throwing the grapes in your hot pan, you blister the skin and deepen their sweetness. It’s a perfect pairing to the sweet bass flavor.

Since the sauce is made in the same pan, you won’t even have dishes to clean at the end of it all!

And if you re not a fish fan, this sauce is also delicious on some seared chicken as well.

As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts.  You know what you like!

Check out some of our other recipes that use Searing too!

Seared Bass with Brown Butter, Roasted Grapes & Capers
Print Recipe
This seared bass dish will be done in 15 minutes and yet make you feel fancy and special while you eat it. It melts in your mouth, while the sweetness of the roasted grapes and the tangy earthy butter and caper make you want to dance. Using the Searing Method, the fish cooks quickly and with no prep while leaving you with a crispy skin and soft, flavorful meat. Since the sauce is made in the same pan, you won't even have dishes to clean at the end of it all!
Servings Prep Time
2 people 0 minutes
Cook Time Passive Time
15 minutes 0 minutes
Servings Prep Time
2 people 0 minutes
Cook Time Passive Time
15 minutes 0 minutes
Seared Bass with Brown Butter, Roasted Grapes & Capers
Print Recipe
This seared bass dish will be done in 15 minutes and yet make you feel fancy and special while you eat it. It melts in your mouth, while the sweetness of the roasted grapes and the tangy earthy butter and caper make you want to dance. Using the Searing Method, the fish cooks quickly and with no prep while leaving you with a crispy skin and soft, flavorful meat. Since the sauce is made in the same pan, you won't even have dishes to clean at the end of it all!
Servings Prep Time
2 people 0 minutes
Cook Time Passive Time
15 minutes 0 minutes
Servings Prep Time
2 people 0 minutes
Cook Time Passive Time
15 minutes 0 minutes
Ingredients
Servings: people
Instructions
  1. Dry the skin of your fish with a paper or cloth towel. Then, season the fish with salt & pepper on the flesh side only. This will keep it dry and help with the browning later.
  2. Add oil to your pan and turn the heat on high to get it smoking hot.
  3. Once your oil begins to smoke, add your fish skin side down.
  4. Using a spatula or your fingers, GENTLY press the fish against the pan. Pressing and releasing every 2-3 seconds until the flesh begins to relax. The fish will automatically curl and tense when it hits the pan. By gently pressing on the skin, this will aide it in making contact with the pan and browning until it's naturally ready to relax.
  5. Turn heat down to medium high and let cook 2-3 minutes.
  6. Add butter & thyme
  7. Using a spoon, baste the fish with the butter as it begins to brown and bubble. Do this until the skins flesh is no longer translucent. Remove fish from pan.
  8. Add the grapes to the pan and let cook 1 minute.
  9. Add all the other ingredients & season with salt & pepper.
  10. Remove the thyme sprigs and spoon the sauce over the fish to enjoy!
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Velvety Leek & Potato Soup

Leek & Potato Soup is one of the most comforting soups for me. It’s velvety, warming & leaves me feeling really cozy.

Oh – and it’s SO simple!

With only 7 ingredients this Leek & Potato Soup it’s extremely affordable and it’s great in teaching folks how to build flavor.

As with all Connected Chef recipes, let your kitchen and instincts guide you as you cook. The ingredient amount below are used as a starting off point; taste as you go and re season as needed!

This recipe utilizes the One Pot Meal – Flavor Building Method.

We explain it all in depth on our monthly blog series!

Be sure to click “Quickstart Guide” when you sign up!

 

For other One Pot Meals and soups, be sure to check our these recipes!

 

Potato Leek Soup

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Potato & Leek Soup is one of the most comforting soups for me. It's velvety, warming & leaves me feeling really cozy.

Oh - and it's SO simple!

With only 7 ingredients it's extremely affordable and it's great in teaching folks how to build flavor.

As with all Connected Chef recipes, let your kitchen and instincts guide you as you cook. The ingredient amount below are used as a starting off point; taste as you go and re season as needed!

Servings Prep Time
4 people 10 minutes
Cook Time
40 minutes

Servings Prep Time
4 people 10 minutes
Cook Time
40 minutes

Potato Leek Soup

Print Recipe

Potato & Leek Soup is one of the most comforting soups for me. It's velvety, warming & leaves me feeling really cozy.

Oh - and it's SO simple!

With only 7 ingredients it's extremely affordable and it's great in teaching folks how to build flavor.

As with all Connected Chef recipes, let your kitchen and instincts guide you as you cook. The ingredient amount below are used as a starting off point; taste as you go and re season as needed!

Servings Prep Time
4 people 10 minutes
Cook Time
40 minutes

Servings Prep Time
4 people 10 minutes
Cook Time
40 minutes

Ingredients


Servings: people

Instructions
  1. Clean and chop leaks and potatoes.
    There is no need to peel the potatoes if you have ones with thin skin.

  2. Chop garlic & pull thyme leaves

  3. In a large stock pot, warm 2T butter and 1/4 olive oil together.

  4. Add leeks & garlic and season with salt & pepper. Cook until soft and slightly browned. About 10 minutes.

  5. Add potatoes & thyme and season again with more salt & pepper.
    Saute everything together for another 10 minutes until very soft and browned.

    Most of your cooking of the soup will be at this stage. Sauteing the ingredients together in this way will build and deepen flavor.

  6. Add vegetable stock and finish cooking potatoes until falling apart soft. Season again with salt & pepper and taste.

  7. Add 1 cup milk and 2 T butter and cook for 5 minutes.

  8. Blend in a blender or with a stick (immersion) blender. Give the soup a final taste and season if necessary.

    Enjoy!

Recipe Notes

Be sure to season at every step and taste as you go!

Because this recipe has potato and dairy, it will absorb the salt more readily and require a bit more salt than other soups.

Choosing your potato: Yukon Gold potatoes have great flavor, which is why I've selected them for this recipe. However, DO NOT go crazy searching for them if they're not right in front of you at the market. You can choose any thin skinned potato and it will work well.

I recommend not getting thick skinned potatoes for two reasons.

1) The are not as flavorful

2) You'll have the extra step of peeling them

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No Bake, Nut Free Granola Bars

These no bake, nut free Granola Bars are super easy and will last you forever – or at least until you eat them all!

They are also PERFECT for making with your kiddos because you really can’t mess them up. As long as all the things stick together – you’re good to go!

Granola Bars
Print Recipe
These no bake, nut free Granola Bars are super easy and will last you forever - or at least until you eat them all! They are also PERFECT for making with your kiddos because you really can't mess them up. As long as all the things stick together - you're good to go!
Servings Prep Time
12 pieces 15 minutes
Passive Time
20 minutes
Servings Prep Time
12 pieces 15 minutes
Passive Time
20 minutes
Granola Bars
Print Recipe
These no bake, nut free Granola Bars are super easy and will last you forever - or at least until you eat them all! They are also PERFECT for making with your kiddos because you really can't mess them up. As long as all the things stick together - you're good to go!
Servings Prep Time
12 pieces 15 minutes
Passive Time
20 minutes
Servings Prep Time
12 pieces 15 minutes
Passive Time
20 minutes
Ingredients
Granola Base
Added Ingredients (these are suggestions and you can add anything you love)
Servings: pieces
Instructions
  1. First combine date paste and oats. Use your hands to seriously smoosh the ingredients together and make sure they are totally incorporated. When you break the mixture in half you should see oats laced throughout the date paste.
  2. Add the honey & coconut oil and mix thoroughly. These ingredients will smooth out our base and get it ready for the flavorful ingredients
  3. Once you have mixed the base, add your other seeds/nuts/dried fruit and combine. If your ingredients are not sticking, then you need more date paste. Feel free to add as needed. If your mixture is too filled with date past and not balanced - ass more oats and seeds.
  4. Once mixture is done, line a baking sheet with parchment paper & press the mixture in the pan. Cover with parchment and press more.
  5. Place in the fridge for 20 minutes before cutting into bars. Kids also like to make their own shapes or balls. Simply use parchment to help shape and prevent sticking.
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Winter Squash Soup

Winter squash Soup

Getting a variety of Winter squash in the Fall months is my favorite! Winter squash keep outside the fridge for what seems like ever and are so great for adding some depth and warmth to any dish.

This Winter squash soup is very simple and fast AND like so many of The Connected Chef recipes, can be batch made and frozen for another week’s meal. I love working smarter, not harder. 🙂

This recipe uses Butternut Squash, but feel free to swap that out for any other Winter squash you have available. (Kabocha, Acorn, Carnival, Pumpkin, ect.)

As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts.  You know what you like!

Check out some of our other One Pot Meals too!

Winter squash Soup
Winter Squash Soup
Print Recipe
This Winter squash soup is very simple and fast AND like so many of The Connected Chef recipes, can be batch made and frozen for another weeks meal. I love working smarter, not harder. 🙂 This recipe uses Butternut Squash, but feel free to swap that out for any other Winter squash you have available. (Kabocha, Acorn, Carnival, Pumpkin, ect.)
Servings Prep Time
6 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
30 minutes
Winter squash Soup
Winter Squash Soup
Print Recipe
This Winter squash soup is very simple and fast AND like so many of The Connected Chef recipes, can be batch made and frozen for another weeks meal. I love working smarter, not harder. 🙂 This recipe uses Butternut Squash, but feel free to swap that out for any other Winter squash you have available. (Kabocha, Acorn, Carnival, Pumpkin, ect.)
Servings Prep Time
6 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Instructions
  1. Rough chop onions & garlic & set aside
  2. Rough chop squash & set aside
  3. Brown 1 stick of butter at the bottom of a stock/soup pot
  4. One butter is browned, add onions & garlic and season with salt & pepper. Let brown lightly.
  5. Add squash, sage, thyme & maple syrup and stir. Reseason.
  6. Let vegetables cook and soften slightly. Then, add your liquid (chicken/veggie stock or water).
  7. Allow the soup to simmer as the squash softens, about 15-20 minutes. Stir occasionally.
  8. Add milk and let cook for 5 minutes more.
  9. Blend soup in blender or food processor. Fee free to add more stock at this point if the soup is too thick. Once blended the soup can be strained through a fine mesh strainer if you'd like.
  10. Re-season & enjoy!
Recipe Notes

Ingredients to prep ahead: 

  • All vegetables can be prepped ahead of time
  • When storing precut veggies, be sure to store them in an airtight container. You can also store them together based on the stages that they are used in the recipes. (i.e. onions/garlic in 1 container, squash/herbs in a separate container)
  • Brown Butter can also be done ahead and stored in a mason jar or other air tight container - I actually love making a giant batch of brown butter and storing it in my fridge. It's a great flavor boost in so many recipes.
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