Showing posts with label Squash. Show all posts
Showing posts with label Squash. Show all posts

Tuesday, November 11, 2014

Sliced Acorn Squash with Parmesan Cheese


I decided that I wanted to photograph my acorn squash with the seeds still inside the center.  I felt that the seeds are a part of the acorn squash that quickly get discarded and forgotten.

The detail of the webbed center with the slippery seeds shows that great effort has been put into the growth cycle.  Thankfully the seeds are easy to remove.  I use a large spoon and gently scrape the sides.  The seeds go down the drain and I am left with two halves. Have you ever saved your seeds?  Would you treat them similar to pumpkin seeds and eat them?  Let me know if you use them and how.

We are fans of squash.  On the blog you will find an array of squash recipes.  We eat one zucchini every day in either our breakfast or dinner.  I find that squash just fits nicely into most recipes that use eggs, vegetable dishes like soups and stir frys,  as well as, stand on their own in simple recipes.

Here are links to a few of our favorites:

Creamy Baked Acorn Squash
Kuri Squash with Sausage
Zucchini Cheese Souffle


I like to use simple ingredients when working with squash.  The tender squash meat is transformed when seasoned with a bit of extra virgin olive oil or grass fed butter.  Then if you decide to add salt, pepper and some seasonings the dish is expanding its flavor profile.  When the slices came out of the oven I decided to add a sprinkle of parmesan cheese.  I found when the the squash was broiled and the edges were browned that this added a wonderful finishing touch to this simple recipe.

So the question that I run into is this.  Is this considered finger food or not? 

Well, for me it is not finger food because I eat the green peel too.  The cooking at a high temperature softens the green peel to a degree that it is edible.  I have several friends and family that also eat the whole slice.  It is also okay to eat the slices like you would a slice of watermelon.  I would consider the guest at your table to see if they are comfortable eating finger foods.  Who knows, they might like it.

If you are inclined to share recipes on Pinterest, Stumble Upon, Facebook and Twitter, I really do appreciate each and every share.  Thanks! Sherron


Sliced Acorn Squash with Parmesan Cheese

1 acorn squash, cleaned out and cut in half
3 tablespoons extra virgin olive oil
Flake Salt  (I use this brand)
Pepper
Garlic Powder
Onion Powder
1/4 cup Parmesan Cheese

1.  Preheat oven to 400 degrees.  Have a metal cookie sheet ready.

2.  To slice the acorn squash into 1/4 inch slices you will need a large sharp knife and a stable cutting board.  I used my belly to support the squash and pushed down on the knife to make the slices.  Trying to saw or cut them like a tomato did not work for me.  Use a technique that will help you achieve the result.

3.  Toss the slices in a large bowl with all of the seasonings and oil.  I did not give measurements because this step is based on your family and what they like.  I used my reliable 4 pack: salt, pepper, onion powder and garlic powder.  I also added some fresh mint.  You add what you like and use seasonings that best fit into your family's appetite.

4.  Bake slices for 20 minutes of until tender.  Sprinkle Parmesan Cheese over the top layer of slices and broil until golden brown.

5.  I removed the cookie sheet and transferred the slices to a serving plate.


Written by Sherron Watson

Note:  I have included one affiliate link to show you the brand and type that I use. There is no obligation to buy.  I do make a small fee but this all goes towards ingredients for recipes.  

Tuesday, October 7, 2014

Kuri Squash with Sausage and Rice

 

I am really enjoying the cooler weather that we are having in Maryland.  The leaves are slowly changing, our windows are open and the air smells clean.  

I remember hearing, as a kid, grown-ups say, "I can smell Fall in the air."  This always seemed like a strange saying to me.  As an adult I now know what it means.  I walk outside and the first thing I do is inhale a deep long breath of fresh air.  

The season is changing and it feels wonderful.

I went to Whole Foods last week and they have a huge display of squash.  I love seeing the varieties with all their own shapes, sizes and colors.  My eye was drawn to this bright orange Kuri Squash.  The orange is vivid.  The shape ranged from round to teardrop.  I chose the one pictured above. When I cut into it I was overcome with a flowery scent.  I could tell it was a squash but the aroma coming from the Kuri squash was strong.  I felt that it would work great with a filling of some kind.

I had some left over sausage from an earlier dish and thought it would make a good filling combined with some rice.  I made rice, added a few sauteed onions and the sausage.  

Simply delicious.  I scooped the squash pulp and sausage filling onto a platter and served it for lunch. We all thought it was a pleasant change from our favorite Acorn Squash.  The dish is subtle in flavor with a nice combination of texture from the soft squash, firm sausage pieces and confetti like rice. 

All in all, a wonderful Fall dish to add to your menu.  I hope that you can find Kuri Squash in your area. 


Kuri Squash with Sausage and Rice
Makes two halves.

1 whole Kuri Squash, cut in half and seeds removed
4 tablespoons of butter or Ghee (2 in each half)
salt and pepper to taste
2 tablespoons diced red onion
1 teaspoon minced garlic
2 teaspoons olive oil, for sauteeing onion and garlic
2 cups  COOKED rice
1 cup COOKED sausage (I use chicken sausage)
1/2 teaspoon dried parsley flakes
4 tablespoons coconut milk (2 in each half)

1.  Preheat oven to 375.

2.  Prepare squash to be baked by cutting in half, removing seeds and placing in baking dish.  Add salt, pepper and 2 tablespoons of butter to each half.  The butter will melt and be used when you add the rice/sausage mix.

3.  Bake squash for 35 minutes.  Check the squash and see if it is still firm, if so, bake a bit longer.

4.  While squash is baking prepare the filling.  Saute the onion and garlic in olive oil.  Add the cooked rice and cooked sausage.  Taste mixture and salt and pepper accordingly.

5.  Remove baked squash from oven and fill the centers with the rice.  The butter that has melted should be soaked up by the rice.  Add the 2 tablespoons of coconut milk and sprinkle with the parsley flakes.

6.  Return to oven and bake for 10 minutes.  Serve scooped on a platter (see picture) or serve a half to each person.

Written by Sherron Watson

Sunday, September 7, 2014

Creamy Baked Acorn Squash #SundaySupper


Squash of all kinds are gladly welcomed in our home.  We simply cannot get enough of this vegetable.  For Sunday Supper we are celebrating this versatile vegetable with an abundant list of recipes of every kind.  You will find all of the links at the bottom of this post.

My favorite squash is by far the acorn squash.

It is meaty, has great flavor, easy to prepare and makes an easy meal in and of itself.  Squash is so versatile in recipes too.  I grate them into meatballs, layer them in casseroles, add them to baked goods or saute, bake, fry, grill , freeze or roast each type.


Did I mention we use it A LOT in our home.  I believe I use squash every single day.  Along with the above suggestions I also scramble them into our morning eggs, our smoothies, and omelets.


This recipe is my favorite use of acorn squash.  The squash is baked with this little pool of deliciousness in the center.  The center is heavy cream or coconut milk (I have used both before and they are equally divine), a dab of grass fed butter, salt and pepper and if you want, a sprig of thyme.  The bonus ingredient is cheese.  We are Lacto Paleo in our home so we are not adverse to using a bit of cheese in some of our dishes.  For this dish I grated a 24 month aged parmesan cheese.  Just enough to give it a rich flavor profile.

I threw a few quartered sweet potatoes in to the baking dish too and seasoned them with salt, pepper and thyme.    The sweet potatoes can be eaten later or along with the squash.

When the squash is finished baking, you don't want to cut it in half.  If you do this you will lose the creamy center filling.  You want to scoop the squash out and hopefully get some of the rich cream (dairy or coconut) with each spoonful.

My mouth is watering just writing this.  It is a good thing I just bought an acorn squash last night.  I need to make this for lunch.



Creamy Baked Acorn Squash 
Makes two halves, enough for 4 people

1 large acorn squash, cut in half and seeds removed
2 tablespoons of grass fed butter, unsalted
1/2 cup of heavy cream OR coconut milk with cream
Salt
Pepper
5-6 sprigs of thyme
1-2 sweet potatoes, peeled and sliced (optional)
1 tablespoon of olive oil for the sweet potatoes only (optional)
1/4 cup hard cheese like: parmesan, pecorino romano (optional)

1.  Preheat oven to 375 degrees.

2.  Prepare squash and sweet potatoes.  If using the sweet potatoes, drizzle the olive oil over the tops of them.  Place in baking dish.  Add heavy cream, salt, pepper and thyme to the center of the acorn squash.  Bake for 40 minutes.  Remove and grate cheese over the top.  Bake an additional 20 minutes of until squash is soft.  Bake uncovered.

3.  Remove from oven and serve immediately.



Check out this list of recipes all centered around squash!

More Squash Recipes from the Sunday Supper Crew:

Starters – Appetizers & Cocktails:
Pickles & Relish:
Soups & Salads:
Main Dishes
Side Dishes:
Sweets to Start or End the Day:
Sunday Supper Movement


Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Written by Sherron Watson

Thursday, June 7, 2012

Sauteed Squash, Leeks and Artichokes


My first memory of having squash was when we lived at the "lake".  This is what we called our small community of Woffard Heights in the mountains of California.  The "lake" was actually named Lake Isabella and we spent every summer fishing, swimming, rock climbing and bridge jumping.

When we were not at the lake we were riding horses, hiking, playing with our cousins or working.  Our grandparents had a rock bed for a yard and we spent several summers making these huge rock walls.

This was a lot of work!  It was also my introduction to physical labor.  My grandfather, who we called, "pop" was a military man.  He was a caring man but very stern and felt that the only way for anyone to learn discipline was to rise early, work through out the day and then work some more.  LOL


I gained a lot from these hours spent with him.  I admired him.  I wanted his approval.  I would often spend extra time loading and unloading boulders so that he would think I was a hard worker.  I wanted his approval.  I was a girl and felt as though I had a lot to prove.  (Those were the days)

He passed away while I was a teenager and I do believe he felt I was a hard worker.  I wasn't mature enough at the time to have "that" conversation with him and really share my feelings of how much I admired and looked up to his example of work.

I wish that I could go back for one day and really have a good chat.

So what does squash have to do with this? My grandfather was from Texas.  I grew up on chicken fried steak,  gravy, meat and potatoes and a lot of fried food.

My grandmother would make summer squash for us a lot.  It was the "alien ship" squash.  That is what we called it, because they looked like little UFO's.

She would dredge it in flour, salt and pepper and milk.  Fry them in a pan and serve them with ranch.

Oh it was so good!

This was the start of my love affair with squash and zucchini. I try not to eat my squash fried anymore and that is how this dish came about.  I threw this dish together the first few times with leeks, yellow squash and artichokes.  The second time I made it with zucchini, red onion and artichokes.

It is one of the best side dishes I have made in a long, long time.  The flavors just explode in your mouth.  Adding the red tomatoes at the end add that bit of sweet flavor that only a good tomato can do.

Recipe:  Sauteed Squash, Leeks and Artichokes

Olive oil, add to pan as needed
3 yellow squash (or zucchini), sliced
1 cup of leeks, sliced in rings.  Use the white part.  You can use red onion too.
2 teaspoons of minced garlic
1 cup of un-marinated artichokes, halved
handful of fresh herbs:  cilantro, Oregano and Basil (do not use dried herbs, it's not the same in this dish)
7 Campari tomatoes, quartered
salt and pepper to taste

In a large saute pan, add enough olive oil to saute your first batch of ingredients.  I sauteed the leeks, garlic and artichokes together first.  5 minutes or until the leeks are clear and cooked.


Remove this mixture to a large bowl.  You can steam your squash in the microwave by adding a small amount of water to a microwave safe bowl along with the sliced squash and cook until just tender.  I prefer to cook the squash in my pan so that I get the added flavor of the olive oil and the flavor of sauteing them this way.  It took me 3 batches.


When each batch is finished add it to the large bowl with your artichoke and leeks.  Chop your herbs and toss them into the last batch of squash.  Cook for 2 minutes.


Throw in the tomatoes and cook for another 2 minutes.


 Add the contents of the large bowl back into your saute pan and combine.  Season with salt and pepper.


 This is an excellent main dish, side or left over.



Donut Breakfast Casserole

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