Squash

 

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Fall Meals: Acorn Squash | October 20, 2011

Acorn Squash Stuffed with Quinoa, Feta, Chard, and White Beans

By: Robin Donovan and Juliana Gallin, authors of The Lazy Gourmet: Magnificent Meals Made Easy

Ingridients:

2 medium acorn squash

2 tablespoons olive oil, plus more for brushing the cut squash

1 medium shallot, diced

2 clove garlic, minced

1 14-ounce can white beans, such as cannellini, rinsed and drained

1 cup uncooked quinoa

2 cups vegetable broth

1 bunch (about 18 leaves) chard, preferably red, stems removed and leaves julienned

¾ teaspoon kosher salt

1 teaspoon paprika

¼ cup diced Kalamata olives

4 ounces feta cheese, divided

2 tablespoons (packed) minced fresh mint leaves

½ cup water

Directions:

Microwave the squash on high for about 5 minutes, until … Read More »


 

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Summer Meals: Spiced Butternut Squash | June 20, 2011

 

Photo courtesy of Two Lazy Gourmets

Spiced Butternut Squash

By Robin Donovan and Juliana Gallin, authors of The Lazy Gourmet: Magnificent Meals Made Easy

INGREDIENTS:

2 teaspoons ground cumin
1 teaspoon ground coriander
½ teaspoon freshly ground black pepper
1/8 – ¼ teaspoon cayenne pepper
½ teaspoon kosher salt
1 teaspoon sugar
4 cups (about 1½ pounds) peeled and cubed butternut squash
2 tablespoons vegetable oil

Preheat oven to 400°F.

DIRECTIONS:

Mix cumin, coriander, black pepper, cayenne pepper, salt, and sugar in a small dish.

In a large bowl, toss squash with the oil and spice mix until coated. Arrange squash in a single layer on a rimmed baking sheet.

Bake in preheated oven, … Read More »


 

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Gabrielle & Paul Krake
 
 
 
 

Squash Gratin | November 3, 2009

Oven 350

Butter a 10 inch gratin pan, for a large group I will triple this and use a 13×9 or a small lasagna pan.

Steam 1 1/4 lbs. (probably 3 medium/6-8 inch ones) cubed squash for about 10 minutes until soft. Put into a medium sized bowl.

Saute:

1 Tbsp. Butter

1/2 small onion (minced)

I added:

1/2 c. diced red pepper

1 cubed green zucchini

2 Tbsp. chopped fresh chives

Add to squash in bowl:

2/3 c. medium density white cheese (Jack, Swiss, Gruyere, Raclette, or Teleme)

I used a combo of gruyere and baby swiss

1/3 c. sour cream or creme fraiche

2 Tbsp. grated Parmesan

1 Tbsp. dry white wine, vermouth … Read More »


 

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Beth Anderson
 
 
 
 

Squash Casserole From The Red Neck Diva | September 4, 2009

Kristin, The Red Neck Diva and I have been sharing our Oklahoma recipes.  I recently sent her my Biscuits and Gravy recipe and she raved about her Squash Casserole.

1 c. biscuit mix, dry
1/2 c. oil
4 eggs, beaten
1 can Rotel, with juice
1 medium onion, chopped
1/4 tsp. garlic salt
2 c. cheddar, grated
4 c. zucchini or yellow squash, chopped

Mix biscuit mix, oil and eggs, stir well. Add Rotel, onion, garlic and 1 c. cheese. Stir squash in last. Pour into a greased 9×13 pan. Bake at 350 for 40 minutes. Remove from oven, sprinkle on remaining cheese and return to oven for 5-7 … Read More »


 

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Glazed Butternut Squash | December 11, 2008

Glazed Butternut Squash

3 pounds butternut squash, peeled
1/2 cup apple cider
1/4 cup water
2 tablespoons butter
1 tablespoons sugar
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup chopped, toasted pecans
1 teaspoon dried sage

Cut squash in half lengthwise; remove and discard seeds.  Cut each half into 4 wedges, then cut the wedges into 2-inch pieces.

Stir together squash, apple cider and next 5 ingredients in a 12-inch, deep-sided, nonstick skillet over medium-high heat; bring to a boil.  Cover, reduce heat, and simmer, gently stirring occasionally, for 25 minutes.

Uncover and cook 5 minutes or until liquid thickens and squash is tender.  Gently stir in pecans and sage until … Read More »