Showing posts with label Squash. Show all posts
Roasted Zucchini and Squash with Fennel
I had some zucchini and summer squash in the refrigerator and was preparing to stir-fry them last night. Then I changed my mind and decided to roast them. And after tasting them, we were glad I did. Sometimes, it’s a good thing to change your mind!
Have you ever roasted fennel? It’s sort of amazing how the fennel undergoes a transformation into a sweet, caramel flavor and then the garlic infuses the zucchini and yellow squash. Add some salt and pepper, sprinkle with lemon zest and Voila! You have a great side dish for dinner. I served it with a green salad with a vinaigrette dressing and pork chops.
This is simple and a great combo of flavors. Not only were the vegetables delicious, they are nutritious and the calorie count was right on spot!
Zucchini plant
Summer squash plant
Roasted Zucchini and Squash with Fennel
Ingredients:
1 zucchini, cut into small spears
1 yellow squash, cut into small spears
½ fennel bulb, cut into chunks
1 small onion, chopped
4 garlic cloves, minced
2-3 teaspoons olive oil
Salt and freshly ground pepper, to taste
¼ teaspoon lemon zest
Parmesan cheese for garnish, optional
Method:
Preheat oven to 375 degrees.
Coat baking sheet with olive oil cooking spray.
Place vegetables on baking sheet.
Drizzle with olive oil and toss.
Season with salt and pepper.
Bake for about 25 minutes until fork tender.
Top with lemon zest and Parmesan cheese, if desired.
ENJOY!!!
Butternut Squash Gratin
in Casseroles, Cheddar, Gruyere, Holidays, Panko, Parmesan, Side Dish, Squash, Swiss cheese, Vegetables on Friday, November 25, 2011
Freedom From Want
Norman Rockwell
It is doubtful if the Pilgrim’s had potatoes on their Thanksgiving table but, they most likely did have squash that the Indians brought with them to the feast. In fact, most of the food at their first Thanksgiving, being American foodstuff, was new to the Pilgrim’s. The main meal was corn meal mush with nuts and fruit, probably deer and game birds, squash and pumpkin. "Squash, so American that its very name is Indian: it is a shortening of the Narragansett 'askutashquash.' As this means literally something that is eaten raw, we are entitled to believe that this was the way the Indians ate it." - Eating in America , by Waverley
Did you like squash when you were a kid? I do not remember ever eating squash as a child, maybe Mom did cook it occasionally but that doesn't mean I ate it. One person's yummy food can be another person's yucky food but, new tastes can be acquired with just the right recipe! I don't get quite as emotional about it as Mario Batali does though, "You know, when you get your first asparagus, or your first squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else."
I probably changed when I ate a Squash Casserole somewhere and then learned to eat it baked with spices and Parmesan cheese and loved it. So now, Thanksgiving, is the perfect time for this delicious squash dish! It is wonderful with all the seasonings, panko and the tasty cheese topping.
Think of squash this way, "You can enjoy it with the added advantage of not needing a tennis court or a racquet." And if you don't have storage room for it, it will feel right at home sitting in your wine rack!
Did you like squash when you were a kid? I do not remember ever eating squash as a child, maybe Mom did cook it occasionally but that doesn't mean I ate it. One person's yummy food can be another person's yucky food but, new tastes can be acquired with just the right recipe! I don't get quite as emotional about it as Mario Batali does though, "You know, when you get your first asparagus, or your first squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else."
I probably changed when I ate a Squash Casserole somewhere and then learned to eat it baked with spices and Parmesan cheese and loved it. So now, Thanksgiving, is the perfect time for this delicious squash dish! It is wonderful with all the seasonings, panko and the tasty cheese topping.
Think of squash this way, "You can enjoy it with the added advantage of not needing a tennis court or a racquet." And if you don't have storage room for it, it will feel right at home sitting in your wine rack!
Ingredients:
1 T. butter
½ white onion, chopped
1 garlic clove, minced
1 ½ lb. butternut squash, peeled, seeded and cut into ¾” chunks
1t.brown sugar ½ c. chicken broth
4 oz. gruyere or swiss cheese, shredded
4 oz. extra-sharp cheddar cheese, shredded
½ c. panko bread crumbs
¼ t. dried sage
¼ c. grated parmesan cheese
Preheat oven to 350 degrees. Grease a 2 quart casserole dish.
Melt butter in skillet, stir in onions and garlic. Cook until onions are soft and golden, about 10 minutes.
Add squash and brown sugar.
Continue cooking and stirring until the squash begins to brown on the edges, but is still somewhat firm in the center, about 10 minutes more.
Scrape the squash into prepared baking dish and pour in the chicken broth.
Wrap tightly with aluminum foil.
Bake in oven until the liquid has been absorbed and the squash is tender, about 45 minutes. In a bowl, toss together the Gruyere and cheddar cheese, breadcrumbs and thyme until evenly combined.
Remove foil from the baking dish and sprinkle cheese mixture over squash.
Sprinkle parmesan on top.
Place back in oven and bake uncovered for 15 minutes, until the top is slightly crunchy and golden brown.
Serves 6
ENJOY!
Roasted Butternut Squash with Cornbread Stuffing
This is a great way to dress up butternut squash!
I love stuffing, especially during the holidays this time of year. This recipe is not the stuffing I make to stuff the turkey ~ I’ll post that next week. However, this could be increased and would work fine for Thanksgiving dinner as a turkey stuffing or as a vegetarian entrée with the squash.
This is a simple side dish that is filled with good dried cranberries and raisins, fresh sage and parsley, along with pecans and crumbled cornbread. You can make the cornbread a couple of days ahead of time or even buy it at the market. Then combine all the ingredients, fill the squash and bake. It’s delicious and a perfect match for acorn or butternut squash.
Roasted Butternut Squash with Cornbread Stuffing
Ingredients:
1 small to medium butternut squash
2 tablespoons olive oil, divided
½ cup dried cranberries
½ cup golden raisins
1/3 cup onion, chopped
1 tablespoon fresh sage, chopped
1 teaspoon fresh parsley, chopped
1 tablespoon garlic, minced
½ cup vegetable broth
3 tablespoons pecans, chopped
1½ cups baked and crumbled cornbread
½ teaspoon salt
½ teaspoon pepper, or to taste
Method:
Preheat oven to 400 degrees.
Cut squash in half lengthwise and remove seeds.
Brush cut sides with 1 tablespoon olive oil.
Place cut side down on baking sheet.
Roast until tender, about 25 minutes.
Soak dried fruit in hot water 10 minutes.
Drain and discard liquid. Set aside.
Heat remaining oil in a medium skillet over medium-high heat.
Add onion and garlic, sauté 5 minutes.
Combine remaining ingredients with onion mixture.
Place cornbread stuffing into each squash half.
Return squash to oven and bake about 20 minutes, until stuffing is well heated and golden brown on top.
Makes about 2½ cups stuffing.
It’s simply delicious!
Check out my friend, Linda’s blog, at My Kind of Cooking for her great recipes and cookbook giveaway!
Baked Acorn Squash with Spinach
Acorn squash is our favorite winter squash. So many recipes for it as a side dish include butter with brown sugar, maple syrup, nutmeg and cinnamon. I'm not one for really sweet foods other than desserts and candy so, I wanted to incorporate another vegetable with the squash for a more savory dish.
Acorn squash is filled with amazing health benefits:
- Cancer-fighting properties: Acorn squash contains a large amount of phytonutrients and antioxidants that have anti-carcinogenic effects on the body.
- Protects against birth defects: Expectant mothers would do good to add acorn squash to their diet this fall and winter.
- Immune system support: Eat acorn squash and protect yourself from this year’s cold and flu season.
- Lung health: Asthma sufferers can help alleviate their symptoms by consuming acorn squash.
- Heart and cholesterol benefits: The beta-carotene in acorn squash prohibits the oxidation of cholesterol in the body, thereby preventing the progression of atherosclerosis.
- Arthritis alleviation: By using its anti-inflammatory benefits, acorn squash can help ease the pain of rheumatoid arthritis and osteoarthritis.
- Acorn squash is jam-packed with beta-carotene, folate, potassium, manganese, copper, omega 3 fatty-acids, vitamins B1, B3, B5 and B6 and Vitamin C.
These things are all great but, the very best thing of all about acorn squash is the taste. Acorn squash is distinctive in its color and shape and is mildly sweet and tender. It has a richer, meatier flavor and more nutrients than summer squash.
All of this leads me to the recipe. The squash is baked twice: the first time for making it tender and the second for incorporating the good flavors of spinach, Parmesan cheese, a little bacon and spice. I had a lone tomato and placed it on top before baking, for added color and taste. Serving it in the half-shell, makes for a perfect serving bowl for this absolutely delicious side dish!
Here it is:
Baked Acorn Squash with Spinach
Ingredients:
 |
| Ready for 2nd baking |
1 acorn squash
8 ounces frozen chopped spinach, thawed and squeezed dry
¼ cup onion, chopped
¼ cup Oscar Meyer Real Bacon Bits or fry crisp 2 strips bacon
1 teaspoon softened butter
¼ teaspoon salt and pepper
1/8 teaspoon cayenne pepper
6 tablespoons freshly grated Parmesan cheese, divided
2 tomato slices
Method:
Cut squash in half, discarding seeds.
Place upside down on a baking sheet coated with cooking spray.
Bake at 350 degrees for about 50 minutes or until fork tender.
Scoop out pulp, leaving a ¼” shell.
In a large bowl, combine squash, spinach, onion, bacon bits, butter salt, pepper, cayenne pepper and 4 tablespoons cheese.
Spoon into shells.
Top with tomato slice and remaining Parmesan cheese,
Bake at 350 degrees for about 30 minutes until heated through
Serve
This is absolutely delicious and I hope you try it and enjoy it as much as we do!
Check out my friend, Linda’s blog, at My Kind of Cooking for her great recipes and cookbook giveaway!
Baked Butternut Squash
in Side Dish, Squash, Vegetables on Friday, September 30, 2011
I’m starting to see fall all around ~ leaves are beginning to change color and drop off the trees, the air is crisp, squirrels are gathering extra food for the winter, pumpkins and mums abound at the food markets and squash is plentiful.
We love squash and I’m having visions of it on our dinner table quite often in the coming months. Actually, this reminds me of pumpkin pie which Bill loves. Years ago, his mom baked a squash pie and tried to deftly pass it off as pumpkin pie. Bill took a couple of bites of the “pumpkin” pie and thought it tasted a little different and then was really suspicious when Mom asked, “How did you like the pie?” Bill told her it was OK, “why are you asking?” Mom said, “Because it’s squash pie; I knew you wouldn’t be able to tell the difference between squash and pumpkin!” Bill insisted, “Yes, I can” and Mom was not a happy mom!
This is the perfect time of the year to bake squash. Winter squash is so easy and it really only requires paring and cutting it into cubes or in half, adding a little seasoning and baking. We love acorn squash and particularly butternut squash this time of year.
This is a versatile recipe ~ use whichever spice you like; cloves, nutmeg, mustard seeds, coriander or ginger. I use Splenda for dishes such as this when a recipe calls for sugar. You can use regular brown sugar and substitute olive oil for the butter.
Baked Butternut Squash
Ingredients:
1 butternut squash, pared and cut into 1” cubes
¼ teaspoon cinnamon
1/8 teaspoon allspice
1/3 cup Splenda brown sugar
1/3 cup butter, melted
2 teaspoons lemon juice
Method:
Place squash in a 2-quart casserole coated with nonstick cooking spray.
Sprinkle with the spices and brown sugar.
Drizzle melted butter and lemon juice over the top.
Bake uncovered in 375 degree oven for 45-60 minutes until fork tender.
It’s delicious!!!
Check out my friend, Linda’s blog, at My Kind of Cooking for her great recipes and the 4 cookbooks she's giving away!
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