Chicken, Squash Soup

 2 garlic cloves, minced

2 carrots, peeled and cubed

 1 cup butternut squash, peeled and cubed

 1 small sweet potato, peeled and cubed

½ yellow onion, quartered

2 tablespoons extra virgin olive oil

4 cups chicken stock, store-bought or homemade

 2-3 cups shredded chicken or 1 lb uncooked chicken breasts

 ¾ teaspoon dried parsley

 1 teaspoon sea salt

 ½ teaspoon dried thyme

 ½ teaspoon dried rosemary

 ¼ teaspoon dried oregano

 ¼ teaspoon cracked pepper

 1 cup water

 2 cups baby spinach

Applesause & Squash Cake

½ cup unsweetened applesauce

 Cooking spray

2¼ cups all-purpose flour

1½ cups sugar

1½ tsp ground cinnamon

½ tsp baking powder

½ tsp baking soda

½ tsp salt

½ cup canola oil

¼ cup low-fat buttermilk

3 eggs

1 egg white

1½ tsp vanilla extract

2 cups shredded zucchini, peel on

Frosting

1 8-oz package reduced-fat cream cheese, softened

1 tsp vanilla extract

1½ cups powdered sugar

½ cup walnuts (optional)

Directions

1. Drain applesauce in fine-mesh strainer over sink for 15 minutes.
2. Meanwhile, preheat the oven to 350 F. Coat 13-by-9-inch pan with cooking spray.
3. In large bowl, whisk flour, sugar, cinnamon, baking powder, baking soda, and salt.
4. In small bowl, whisk oil, buttermilk, applesauce, eggs, egg white, and vanilla. Pour into dry ingredients and stir until just combined. Fold in zucchini. Pour into prepared pan and bake until toothpick inserted in center comes out clean, 25 to 30 minutes. Cool in pan on rack.
5. For frosting, in small mixing bowl, beat cream cheese and vanilla until smooth. Stir in powdered sugar until no lumps remain. Spread over cake. Sprinkle with nuts (if desired).

Squash Casserole

Makes servings USMetricAdjust Recipe (Help)

2 teaspoons vegetable oil
3 crookneck yellow squash, diced
1/2 sweet yellow onion, diced                                                 

2 tbsp. water or as needed                      

1 can condensed cream of chicken soup

                     
 1 (8 ounce )  container sour cream

1/2 cup shredded Cheddar cheese (optional)                                                

1/2 ( 6 ounce) box dry bread stuffing mix

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
2. Heat oil in a skillet over medium heat; cook and stir squash and onion until tender, 8 to 10 minutes. Add water and simmer to soften squash, 2 to 4 minutes. Stir cream of chicken soup, sour cream, and Cheddar cheese into squash mixture; mix well.
3. Transfer squash mixture to the prepared baking dish; top with stuffing mix.
4. Bake in the preheated oven until cheese is bubbling and stuffing is browned, about 30 minutes.