Butternut squash, garlic and onion puree

I love winter and its incredible variety and availability of squash! Recently, I have been eating butternut squash. I like it roasted steamed but I prefer my puree recipe. For the squash, onion and garlic lovers, I am sure you will thank Me.!



Butternut squash, garlic and onion puree

- 1 butternut squash
- 1 yellow onion
- 1-2 garlic cloves
- Salt and pepper
- 1 tablespoon of butter
- A dash of olive oil



Cut the butternut squash in cubes. Boil the squash until a fork can go through it easily. While the squash is boiling, thinly slice the onion and the garlic. Heat a pan and in the olive oil, lightly brown the onions and garlic. Completely drain the squash. Grossly mash the squash without adding any liquid. Add the butter, browned onion and garlic. Salt and pepper to taste and yum!

Snickerdoodles

So, I wanted to make snickerdoodles, I found this recipe online and if I hadn’t been stupid, they would have been great. I mixed up some ingredient (misread) and they stayed in the shape of a ball and were dryer but still tasted decent. I am going to have to give it a second try.



Snickerdoodles

2¾ cups flour
¼ teaspoon salt
4 teaspoons baking powder
1 cup (2 sticks) unsalted butter, at room temperature
1½ cups sugar
2 eggs
1 teaspoon vanilla extract
3 tablespoons sugar
1 tablespoon cinnamon

1. Preheat oven to 350°F. Line baking sheets with parchment paper and put in refrigerator to chill.

2. Whisk together the flour, baking powder and salt in a medium bowl. Set aside.

3. Cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.

4. Gradually stir in the flour mixture, beating on low speed just until the flour is blended.

5. Chill the dough for at least 30 minutes.

6. In the meantime, mix together the sugar and cinnamon in a small bowl.

7. Scoop 1-inch balls of dough and roll in the cinnamon and sugar mixture to coat.

8. Place on chilled cookie sheet about 2 inches apart and bake for 10 minutes.

9. Chill the dough and cookie sheets between batches.

10. Let cookies set on baking sheet for 2-3 minutes and then remove to a cooling rack. Store cookies in an airtight container.