Monday, September 27, 2010

For The Love of Squash! (and Fall...)


"Delicious autumn!
My very soul is wedded to it,
and if I were a bird I would fly about the earth seeking the successive autumns."
~George Eliot

Coffee tastes extra rich this morning, extra comforting, and I am reminiscing on how in years past, by this time in Taos, I would have already completely and utterly fallen head over heels into Fall ~ like a kid who has just raked a massive yard of leaves, and then turns around with arms wide open plunging backwards into the pile of crunchy delight.....As surely as the sun rises, Fall has a way of seducing me with its sights and smells year after year - this is truly my favorite season. The changing colors all around, the crispness of the air, the smell of chile roasting and fires burning - I especially love the way Aspen leaves flutter back and forth in the wind, dancing for me, and the way the sun peaks through them casting light and shadows all around as if I were looking through a kaliedascope.

Sudden urges to bake a hot cinnamon-y apple pie dripping with carmel and nuts - fluffy marshmallows melting in a huge oversized mug of hot chocolate - long hot baths - colossal sized bowls of soup - slipping on my favorite hats and scarves in bundling bliss...

Of course this is also birthday time of year, so that makes the Fall even THAT much MORE special ~ don't ya think?

Personally, I'm an avid beliver in not just "birth-DAY" but rather "birthday WEEK" - which seems to have caught on nicely over the years....
but...between you and me.... 
I am still pushin' for "birthday month." 
so far I have been unsuccessful.
maybe you can put a little pressure on 
and help me get birthday month 
passed into "marriage law" around my house - 
whaddya say? hook a sista up....
In the meantime, would love to share two squash recipes that bring much comfort to me, especially this time of year.

This delicious side dish is extremely popular in New Mexico and deserves to be better known around the rest of the county as far as I'm concerned. I also use this mixture as my favorite "go to" filling for veggie burritos, tacos, and enchiladas - and - I love to stuff it inside of phyllo dough for pastry puffs, or inside homemade calzones.

2 Tbsp of canola oil
1 clove of garlic, minced
1 medium onion, sliced (i like to use a purple onion)
2 medium yellow squash, sliced
2 medium zucchini, sliced
the niblets from two large ears of corn shaved off (or a small can of corn is ok, drained of course - even frozen would do)
2 to 4 roasted green chiles, peeled and diced (less if you want less heat, more if you want more)
salt and pepper to taste
shredded sharp cheddar cheese (or colby/jack, or mexican blend) to top according to your desired amount

In a large heavy skillet over medium high heat, saute garlic & onion for just a minute or two, salt, then add squash and zucchini, salt and pepper to taste, and saute for a few more minutes. Add green chile and corn, mix well, cook for a few minutes longer until heated through. Remove from heat, add shredded cheese on top and serve. (The photo above was taken just before the cheese was added, and before the battery died :( LOL)

This recipe is my daughter's favorite, she calls it her "soupie" - it's really just a hodgepodge of whatever veggies I have on hand, but always includes squash, zucchini and potato. It is so hearty and cozy in the belly, but, I also love to eat it cold in the summer time!!!

Sophia's Soupie
3 Tbsp of extra virgin olive oil
1 clove of garlic, minced
1 medium yellow squash, sliced
1 medium zucchini, sliced
1 large potato, diced
the niblets from one large ear of corn shaved off (or a small can of corn is ok, drained of course - even frozen would do)
if I have on hand, i dice fresh asparagus tips or fresh green beans and throw it in as well.
1 14.5 oz. can of diced tomatoes
16 oz. chicken broth (or veggie broth if you prefer)
2 handfuls of pastina (or orzo - really any tiny pasta will do, ditalini, etc)
1 handful of fresh basil, slivered
salt & pepper to taste

In a large pot over medium heat, saute garlic for just a minute or less, then add potatoes and saute for 2 or 3 minutes. Add the squash, zucchini, and corn (asparagus and/or green beans if you have on hand) - continue to saute for a few more minutes, add diced tomatoes, cook for another minute, then add the chicken (or veggie broth) - cook for just a few minutes and add in your handfuls of pastina - cook about 8-10 minutes more - if the consistency is to your liking, add the fresh basil, remove from heat, and serve - if it is too thick, feel free to add some water to thin out - sometimes I'm in the mood to eat it a bit thick and "ghoulash-ie" - sometimes I'm in the mood to eat it thinner and "soup-ie." Serve hot in the fall and winter, serve cool in the spring or summer.

Mangia Sweet Bellas!


  1. Both fantastic looking dishes for fall (anytime really). I'm ready for cozy soup weather. It's cute that you've named this healthy and beautiful looking soup after your daughter.

    Happy Birthday! :)

  2. Great images and you know I love my squash! Both of your dishes look so very very good! My wife is a believer of birthday week too!
    Hope things in your world are going well!

  3. I say birthday month is totally reasonable. Great photo of the leaves. Happy birthday!

  4. Soup is definitely one of my favorite things about Autumn...and I love squash! Thanks for sharing these wonderful-looking recipes. Blessings on your day, amiga! :)

  5. Everyone is really happy that Autumn's here! Wishing you and family a Very Happy Autumn Season! Looking forward to all the Autumn delicious meals! Have a nice day!

  6. I love your photo's of color and comfort...along with your healthy comfort soups! I think Sophia will grow up to make that "soupie" for her children! I wonder if she will also name a dish after you?...I think she will! Thanks for another fun post...and YES...I believe in birthday month...Let's just make it official!
    Happy Birthday Month To You!!! :) xoxo

  7. Yum! Both of those dishes look wonderful! The heat's finally broken here in Texas as well--fall is...uh, falling. hehehe

    Loved the Eliot quote, too. :)

  8. Hi, it's me again. Just to let you know that I have extended an award to you. Please do drop by to pick it up when you can. You have a lovely blog, not only yummy recipes, but a pleasure to read your posts. You have a wonderful way with words! Cheers!

  9. I support you fully on "The Birthday Month" :) Beautiful post and dishes :)

  10. Ah, soup...I could eat it morning noon and night! Especially in the fall.

    PS~ birthday month is a GREAT idea!

  11. Both of your recipes look wonderful, though my heart tugs towards the first one especially. Your fall leaves are also beautiful. We're a ways from that, but the nip is in the air down here.

  12. The soupie looks so yummers! I push for birthday week, er month, I mean.

    Fall is the best. It's not so great here because fall doesn't arrive until like...December. Oh well.

    great post, as usual. I love how you sweep me away with your words.

    Love ya, girl!

  13. Great images, and I love squash! This gives me some good ideas for the fall. Thanks so much for visiting during my blog. I really appreciate it!

  14. I also subscribe to the concept of birthday week :) More celebration is always better. I love the thought of that filling in calzones!

  15. I love autumn as well. It is such a festive, beautiful season. And today the sun is shining, which makes the red leaves that much more vibrant. Glad you shared those recipes. Both look simple and delicious.



Share |
Related Posts with Thumbnails