If you're looking for something to do with your beet greens from this week, here's a suggestion from one member. It's actually quite a hearty soup, and the weather lately definitely calls for soup.
|Photo via Whole Foods Market|
The final recipe is cheesy, creamy grits with butternut squash. This one comes courtesy of Paula Deen, so you can be really sure of the cheesy and creamy part.
|Photo via Hoffman Media|
- 1 butternut squash (about 3 pounds)
- 3 cups half-and-half
- 1 cup water
- 1 cup quick-cooking grits
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- 1 ½ cups shredded sharp white Cheddar cheese
- 3 tablespoons butter
- 3 tablespoons olive oil
- 1 tablespoon chopped fresh sage
- ¼ teaspoon seasoned pepper
- Preheat oven to 350°.
- Using the tip of a sharp knife, pierce squash several times on all sides. Place squash directly on middle oven rack, and bake for 35 to 40 minutes or just until tender. Remove from oven, and let stand until cool enough to handle.
- Cut squash in half lengthwise; remove and discard seeds and stringy fiber. Peel squash, and cut flesh into about 1-inch cubes.
- In a large saucepan, bring half-and-half and 1 cup water to a boil over medium heat. Slowly stir in grits, salt, and garlic powder. Cover and reduce heat to medium-low; cook, stirring occasionally, for 5 minutes or until grits are thickened. Stir in cheese and butter until melted.
- In a large skillet, heat olive oil over medium heat. Add squash cubes, sage, and seasoned pepper; cook, stirring often, for 5 minutes or until squash is lightly browned and tender. Serve over hot grits. Garnish with sage sprig, if desired.