It’s been a long hiatus, but as spring approaches we’re back to the blog with a new look and lots of yummy recipes on the way.
Michaela and I spent a lot of last weekend at the pool and were craving a classic summery burger and fries. We don’ have a great grill in our apartment complex and wanted to try to whip up something a little healthier – so we settled on turkey, and decided to try butternut squash fries for the first time. We had Jacob and Marc over for dinner and had nothing leftover – this was delicious to say the least.
We started with a large butternut squash.
You have to peel it – we tried with a potato peeler, but the skin was too thick so I ended up using a knife.
Cut it in half and scoop out the seeds.
Cut each half into more manageable chunks.
Cut it up into french fry sized pieces, place on baking tray lined with parchment paper, drizzle with olive oil, sprinkle on salt, bake at 425 for about 40 minutes (but keep an eye on them, and if you feel like it, flip them over after 20 minutes).
While those were baking, we got started on the turkey burgers and the guacamole. I LOVE GUACAMOLE.
I like my guacamole with a LOT of onion, tomato, and cilantro, so I basically used all of the ingredients pictured above plus two more avocados. We devoured all of it, but if you have a more normal sized appetite this will be a lot of food.
I mash my avocados, but I try to leave some chunks in there so I take a fork to it but carefully leave some chunks.
You have to gut your tomatoes when you add this many, so that you don’t end up with salsa by accident. I used Roma tomatoes this time but you can use any kind. Just make sure you add a lot.
I always use the Vidalia Chop Wizard to help me get these chunks to bite-sized in a short amount of time. Might be cheating, but usually by this point I just want my guacamole NOW so I’m trying to go faster. I love it. I’d highly recommend having one of these contraptions for your kitchen.
I added about 2/3 of that onion, and the outside (NOT the seeds yet) of two jalapeños.
Then I took the seeds from one jalapeño and added them. If you add too many, this gets spicy fast. You don’t have to add any if you don’t want to. I usually add about half the available seeds.
Next, cilantro. I love cilantro, so I added almost the entire bunch, and didn’t cut it up very much. If you like smaller pieces, you can definitely cut up the leaves, or add less.
Yum. Mix and add salt to taste, and voila.
Meanwhile, the turkey burgers were happening, recipe invented by Michaela.
2 Pounds ground turkey, jalapeño, onion, garlic, salt and pepper to taste. We cooked these on the stove. You can’t make them too big or else they won’t cook evenly – go small, and eat multiple.
Add a little bit of olive oil, turn on the fan, and let them go.
When they’re no longer pink in the middle, add pepperjack cheese and garnish with cilantro.
Yum. At this point the fries were done. We didn’t flip them, so they were crispy on one side and soft on the other. I like that, but if you want them crispy all around you can flip them after 20 minutes and/or bake them a little longer. We also added a little extra salt when they came out.
Serve with margaritas or light beer?
Enjoy. Also, we got a new little puppy named Ellie. Stay tuned for more pictures of this little munchkin.