Winter vegetables for my frugal kitchen: Roasted chunks of winter squash

This is the last of the budget winter vegetable dishes that I'll share this week.

I haven't bought any veggies since December 17th, when I bought a 50-lb sack of onions. We've managed all of our meals with the vegetables on-hand, from the fridge, freezer and pantry. This is a huge savings for us, as looking at this week's ads for the local grocery stores, there are absolutely no veggies within my limits for what I'll spend on vegetables. The best I could possibly do this week, is 75 cents for canned green beans, or $1.50 for a bundle of fresh kale (and I can pick kale fresh in my own garden, even now in January).

On November 1, I did a big stock-up at the produce stand's clearance day. In all of that I bought a bunch of sugar pie pumpkins and winter squash. I cooked most of those pieces in November and December. But I saved a couple of them in the garage fridge. I cooked the last of the winter squash this past week, and have 2 sugar pie pumpkins remaining.


We like squash in many ways, mashed, whipped in a souffle, in breads and cakes, and also, in chunks, roasted in the oven.

Roasted cubes of winter squash

2 to 3 pounds of smooth-skinned winter squash, such as butternut squash, seeded, peeled and cubed to 1-inch cubes
2 tablespoons oil (olive is nice, but vegetable oil will also work)
1/2 teaspoon kosher salt
dash of black pepper
2 teaspoons finely minced, fresh herbs, such as sage or thyme (optional)

Butter a large baking sheet. Preheat the oven to 425 degrees F, with rack in the center of oven.

In a large bowl, toss squash pieces with the oil, salt, pepper and fresh herbs (optional). Spread out, in a single layer, on the prepared baking sheet. (If squash pieces are too close together, they don't caramelize as well, but instead tend to "steam" in the moisture of adjacent pieces.)

Place in the oven, and bake for about 35-40 minutes, (turning once after about 25 minutes), until the squash is tender and beginning to brown. Serve.

You can freeze roasted squash, to use later in risotto, soup or pasta dishes. The roasting adds a nice flavor to winter squash, both nutty and caramelized sweetness.


This past week, I've shared some of our family's vegetable dishes that we've enjoyed this winter. (Gee, it's felt like my kinder years and "show and tell"). Without the garden in full-swing, it has been something of a challenge to pull together meals, without too much repetition. But overall, we've been eating very well, even on our reduced grocery budget of $170/mo.

Have a great weekend!

Winter cooking using canned corn: Golden Corn Pudding

More winter vegetable dishes, using what's in my pantry, freezer and fridge. So, technically, corn is a grain and not a vegetable. But we often eat it like a vegetable.

Corn pudding is one of those dishes that you can add ingredients to and make it a hearty, main attraction for supper, or leave it plain, and it's a nice side. It often makes an appearance on our Thanksgiving table, as it's a favorite of my kids.

There are several possible add-ins: grated cheese, chopped ham, diced fresh or frozen green bell pepper, minced hot peppers (I like jalapenos), or crumbled bacon.

Corn pudding last week had frozen, leftover Christmas ham as the only add-in, but it was very hearty. I found canned corn on sale for 50 cents per can in November. Along with the ham, eggs, cream and water, this main dish cost just under $2 to serve 4 of us.

Golden Corn Pudding

serves 4 or 5

ingredients:

one 15.25 oz can of corn, with liquid
2 tablespoons butter
2 tablespoons flour
cream, milk or water, to add to corn liquid (drained corn liquid + extra liquid = 1 cup total)
2 eggs, separated (whites in a medium to large bowl, yolks in a small dish)
1/2 teaspoon salt
1/4 teaspoon paprika

optional add-ins (one or several):
1/2 cup grated cheese
1 1/2 cups chopped ham
1/4 cup diced bell pepper
small amount of fresh hot peppers, minced (I like about 1/2 of a jalapeno, minced)
1/4 cup crumbled, cooked bacon

Preheat oven to 350 degrees F. Butter a 2-quart round casserole or souffle baker.

Drain can of corn, reserving liquid in a measuring cup. Add cream, milk or water to reserved liquid to make 1 cup of liquid, total.

In a medium saucepan over Medium heat, melt butter. Stir in flour. Combine this with reserved corn liquid plus extra liquid of choice (cream, milk or water,) stirring well. Continue cooking until sauce is smooth and has thickened. Add drained corn, peppers and/or ham or bacon. Remove from heat.

Beat the egg yolks with a fork. Spoon a tablespoon of the sauce over egg yolks, and stir well. Add another spoonful of hot sauce to egg yolks, and stir well. Repeat one more time.

Add the warmed egg yolks to the sauce. Stir well. Return to heat (Medium), stir and heat for 3 or 4 minutes, until egg yolks have cooked and thickened the sauce slightly. Stir in salt and paprika. Remove from heat.

In medium or large bowl, use a mixer to whip the egg whites until stiff peaks form. Sprinkle with grated cheese (optional). Fold the egg yolk, sauce and corn mixture into the stiff egg whites and grated cheese.

Transfer to a prepared casserole or souffle baker. Bake for 25 to 30 minutes, until puffy, golden and eggs are set. Serve immediately.