Apple Cheddar Squash Soup

Alright people, it’s officially soup season!  It’s chilly out in Philadelphia, so I’m ready to start taking advantage and make some yummy soups.  Believe it or not, the recipe I’m sharing with you today was a recipe that Dave, my husband, made for me!  I was so impressed.  I had flagged the recipe and bought all the ingredients, and by the time I was home from work, he had already almost finished making it!  I was so happy 🙂

This soup was really delicious, and the apple and squash go so well together.   Continue reading

Butternut Baked Ziti

It’s officially fall in Philadelphia.  The leaves are turning, frost is on the ground in the morning, Uggs are pulled on over skinny jeans… and pumpkin is everywhere.  While everyone is grabbing their PSL’s this pumpkin season, I’m looking at the less popular fall favorite of mine:  Butternut Squash.  I’m a sucker for the underdog.

I’ve tried out Butternut Squash a few other times, one of my most interesting in the post Butternut Squash Tacos.

Anyway, had to share this butternut recipe with you, it’s warm and comforting and feels like fall.


The thing about this recipe that is different for me, is that it’s actually pretty complicated compared to my normal posts.  Don’t be intimidated though, the recipe isn’t difficult… the steps are easy, it’s just that there’s a lot of them.  To keep yourself from getting overwhelmed, I recommend roasting the squash while you cook the rest of the meal, and it will break it up pretty nicely for ya.  Another tip, I also ALWAYS try and wash dishes/spoons, etc while I am cooking, so I’m not left with a bunch of pots and pans and cutting boards in the sink.   Continue reading

Butternut Squash Tacos

We’re back with Meatless Monday!

I can’t believe I was able to wait until today to share this surprisingly awesome meatless recipe with you.  It was so yummy.  It’s meals like this that I’m reminded how fun it can be to cook without a recipe.

This dinner came about last week when I was at the apartment alone and very bored.  I decided to roast the cut butternut squash I picked up from the market earlier, but had nothing to do with it.

I started off by spreading the squash out on a foil-lined baking sheet sprayed with Pam.  I didn’t know how to season it, so I went with some sea salt and a little bit of black pepper.  I looked up several roasted BS recipes and added a sprinkle of cinnamon onto the squash without realizing that ALL of the recipes included some kind of sweetener… not the type of thing I wanted.  UGH.  I’m stuck with cinnamon and now I have no idea what to do!

I decided to run with it.  Cinnamon could be good on savory squash, right?  Next, I sprinkled some red pepper flakes for good measure.  I can’t make anything anymore without some type of spicy.  Sigh.

After roasting the squash in the oven, I tasted it.  YUMMMM YUM YUM!  It was just a little caramelized on the edges but the inside was soft and creamy.  So good.  The next question became, now what?!

I could have easily stopped there and eaten the entire sheet of squash.  But there was dinner to be made and a hungry boyfriend coming home soon.  Here’s what we ended up with:

Butternut Squash Tacos with Chili Oil Sauteed Spinach

Recipe by:  It’s Good to be the Cook


Cinnamon Roasted Butternut Squash (recipe below)

1 teaspoon Olive Oil + another teaspoon for Tortillas

Sea Salt, Black Pepper

1-2 Dried Chili Peppers (you could use red pepper flakes)

1 bag Baby Spinach

4-6 Small Corn Tortillas

Shredded Cheese (I used Red Fat Mozzarella)



1.  Heat 1 teaspoon Olive Oil in a skillet.  Add chopped Chili Pepper or Red Pepper Flakes and heat, swirling the peppers around, for maybe a minute or two.  Add spinach and pinches of salt & pepper.  Mix together until spinach wilts but does not brown.  Remove from heat and drain.

2.  Add the 2nd teaspoon of Olive Oil to the pan and place on the stove over medium heat.  Using 2 Tortillas at a time, fry the tortillas in the olive oil, flipping once or twice to get both sides.  Season with just a touch of salt.  Remove onto a paper towel and repeat with the remaining tortillas.

3.  Assemble Tacos!  I used the Cheese first, then the Spinach, Butternut Squash, and topped it off with some Cilantro and Black Pepper.  

*Cinnamon Roasted Butternut Squash*

Take 1 container of pre-cut Butternut Squash and spread over a foil-lined baking sheet prepared with Pam Spray.  Drizzle or spray with Olive Oil.  Season with Sea Salt, Black Pepper, and Cinnamon.  Lightly stir to spread seasoning.  Bake in a pre-heated oven of 400 degrees and cook for about 15 minutes.  Take the baking sheet out and stir the squash, spreading out again before putting back in the oven.  Mine cooked for another 15-2o minutes, but you can test doneness just like a potato, by sticking a fork in it.  

Just a little preview of our kitchen!  It's so big :)  Stelly is getting settled in.

Just a little preview of our kitchen! It’s so big 🙂 Stelly is getting settled in.

photo 1 (84)

Squash Tacos

SO, after totally throwing some stuff together, I ended up with a blog-worthy meal!  I ate mine right away and heated up a few later for Dave who loved it too (he was just as surprised as I was)!

The spinach really only had a tiny little kick to it, it was by no means SPICY… which worked exceptionally well with the sweetness of the cinnamon butternut squash.  Oh, and if you haven’t realized, I am now deeply involved in a love affair with corn tortillas. MMM…

Check out these other Meatless Monday Recipes from It’s Good to be the Cook:

Sunflower Seed Purple Pesto

Sunflower Seed Purple Pesto

Portobello Burger w/ Balsamic Glaze

Portobello Burger w/ Balsamic Glaze

And look at Allie from ‘s

Meatless Monday Quinoa!:Allie's Meatless Monday Quinoa