Posts tagged squash

Pumpkin Pie Pancakes

Recipe: Pumpkin Pie Pancakes

Ingredients

  • 1/2 cups whole wheat flour
  • 1/2 cup all purpose flour
  • 1 teaspoon baking powder
  • 1 tablespoon brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon ginger
  • 1 cup milk (or buttermilk if you prefer)
  • 1 egg
  • 1 tablespoons canola oil
  • 1/2 cup pumpkin puree

Instructions

  1. Mix the flour, baking powder, sugar, cinnamon, nutmeg, cloves and ginger in a large bowl.
  2. Mix the milk, egg, butter and pumpkin puree in another bowl.
  3. Mix the wet and dry ingredients making sure to not over mix.
  4. Heat your griddle and cook pancakes 2-3 minutes, flip and cook and additional 1-2 minutes.
  5. Serve hot with maple syrup.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

Inspired By: Pumpkin Pie Pancakes
(more…)

Southwestern Stuffed Acorn Squash

Southwestern Stuffed Acorn Squash

Recipe: Southwestern Stuffed Acorn Squash

Ingredients

  • 3 acorn squash, (3/4-1 pound each)
  • 5 ounces bulk turkey sausage
  • 1 small onion, chopped
  • 1/2 medium red bell pepper,chopped
  • 1 clove garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 2 cups chopped cherry tomatoes
  • 1 15-ounce can black beans, rinsed (see Tip)
  • 1/2 teaspoon salt
  • Several dashes hot red pepper sauce, to taste
  • 1 cup shredded Swiss cheese

Instructions

  1. Preheat oven to 375°F. Lightly coat a large baking sheet with cooking spray.
  2. Cut squash in half horizontally. Scoop out and discard seeds. Place the squash cut-side down on the prepared baking sheet. Bake until tender, about 45 minutes.
  3. Meanwhile, lightly coat a large skillet with cooking spray; heat over medium heat. Add sausage and cook, stirring and breaking up with a wooden spoon, until lightly browned, 3 to 5 minutes. Add onion and bell pepper; cook, stirring often, until softened, 3 to 5 minutes. Stir in garlic, chili powder and cumin; cook for 30 seconds. Stir in tomatoes, beans, salt and hot sauce, scraping up any browned bits. Cover, reduce heat, and simmer until the tomatoes are broken down, 10 to 12 minutes.
  4. When the squash are tender, reduce oven temperature to 325°. Fill the squash halves with the turkey mixture. Top with cheese. Place on the baking sheet and bake until the filling is heated through and the cheese is melted, 8 to 10 minutes.

Quick Notes

While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties.

Cooking time: 1 hour(s) 30 minute(s)

Number of servings (yield): 6

Inspired By: Southwestern Stuffed Acorn Squash
(more…)

Pasta with Squash, Brown Butter and Rosemary

Recipe: Pasta with Squash, Brown Butter and Rosemary

Ingredients

  • One 3-pound butternut squash—peeled, seeded and cut into 1/2-inch cubes
  • 1 onion, chopped
  • 2 1/2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons chopped fresh rosemary
  • Salt and pepper
  • 2/3 pound lasagna noodles, broken into pieces
  • 4 tablespoons butter
  • 1 teaspoon fresh lemon juice
  • 1/2 cup grated parmesan cheese
  • 3 tablespoons pine nuts, toasted

Instructions

  1. Preheat the oven to 400°. In a large bowl, toss the squash, onion, olive oil and rosemary; season with salt and pepper. Place on a baking sheet and roast until the squash is tender, about 30 minutes.
  2. Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente; drain and transfer to a large bowl.
  3. In a small skillet, melt the butter over medium heat and cook, stirring occasionally, until golden, about 7 minutes. Stir in the lemon juice.
  4. Add the roasted squash, brown butter and 1/3 cup Parmesan to the pasta and toss; season with salt and pepper. Top with the pine nuts and remaining Parmesan.

Cooking time (duration): 45 min

Number of servings (yield): 4

Inspired By: Pasta with Squash, Brown Butter and Rosemary

Butternut Squash with Baby Spinach

Recipe: Butternut Squash with Baby Spinach

Ingredients

  • 1 large butternut squash, cleaned and cut into 1 inch cubes (about 2.5 lbs)
  • 2 large red onion, peeled and chopped (about 4 cups)
  • 3 Tbsp oil
  • 1 package baby spinach (6 oz)
  • 3/4 cup dried cranberries

Instructions

  1. Preheat oven to 350 degrees.
  2. Combine squash and onions on large baking sheet; drizzle with oil. Season to taste with sea salt and pepper; toss lightly.
  3. Roast 55 min, until tender and brown. Toss squash, spinach, and dried cranberries in large shallow serving dish.

Cooking time (duration): 1 hour

Number of servings (yield): 8

Inspired By: Butternut Squash with Baby Spinach
(more…)

Roasted Acorn Squash with Brandied Apples & Raisins

Recipe: Roasted Acorn Squash with Brandied Apples & Raisins

Ingredients

  • 2 small acorn squash, quartered, seeded
  • 2 Tbsp butter
  • dash paprika
  • dash ground cinnamon
  • Salt and pepper to taste
  • 1/2 cup seedless raisins
  • 1/2 cup golden raisins
  • 2 small McIntosh apples, cored, 1/4-inch dice
  • 2 Tbsp olive oil
  • 1/2 cup brandy
  • 2 Tbsp light brown sugar
  • 1 sprig fresh thyme

Instructions

  1. Preheat oven to 350 degrees
  2. Arrange squash quarters on parchment paper-lined baking sheet. Melt butter in small saucepan; spoon over squash. Sprinkle squash with paprika and cinnamon; season with salt and pepper. Roast about 35-40 min, until tender. Set aside.
  3. Add dark and golden raisins and apple to large bowl; toss to combine. Add 2 Tbsp olive oil to saute pan. Add apple-raisin mixture. Saute on MEDIUM-HIGH 5-8 min, until tender.
  4. Add brandy, stirring. Flambee (carefully). Add brown sugar. Cook, stirring, 1-2 min, until reduced to syrupy consistency.
  5. Top squash with apple-raisin mixture. Garnish with thyme leaves.

Personal Notes

Save the acorn squash seeds and toast them for a great snack.

Cooking time (duration): 45 min

Number of servings (yield): 8

Inspired By: Roasted Acorn Squash with Brandied Apples & Raisins
(more…)

Chickpea, Spinach & Squash Gnocchi

Recipe: Chickpea, Spinach & Squash Gnocchi

Currants add a surprising touch of sweetness to this simple sauté of chickpeas, spinach, squash and gnocchi. We prefer the texture of shelf-stable gnocchi, but if sodium is an issue for you, opt for frozen instead. Serve with a glass of chardonnay.

Ingredients

  • 1 pound frozen or shelf-stable gnocchi
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 2 cups thinly sliced peeled butternut squash or unpeeled delicata squash (1- to 2-inch-long slices)
  • 1/2 cup sliced shallots (1-2 medium)
  • 2 cloves garlic, minced
  • 1 14-ounce can vegetable broth
  • 2 tablespoons currants
  • 1 tablespoon chopped fresh sage or 1 teaspoon dried rubbed
  • 1/4 teaspoon freshly ground pepper
  • 8 cups fresh spinach, coarsely chopped
  • 1 15-ounce can chickpeas, rinsed
  • 1/4 cup balsamic vinegar reduction or 2 tablespoons balsamic vinegar (see Note)

Instructions

  1. If using frozen gnocchi, cook in a large pot of boiling water according to package directions. Drain, rinse and pat dry. (If using shelf-stable gnocchi, skip this step.)
  2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until starting to brown, 5 to 7 minutes. Transfer to a bowl.
  3. Add the remaining 1 teaspoon oil, squash, shallots and garlic to the pan and cook, stirring, for 2 minutes. Stir in broth, currants, sage and pepper. Bring to a boil. Reduce heat to maintain a simmer and cook, stirring, until the squash is almost cooked through, 6 to 8 minutes. Add spinach, chickpeas and the gnocchi and cook, gently stirring, until the spinach is wilted, about 2 minutes more. Serve drizzled with balsamic reduction (or balsamic vinegar).

Personal Notes

Note: Balsamic vinegar reduction, simply balsamic vinegar that is cooked down until thick and syrupy, is sometimes called balsamic glaze or balsamic drizzle. Look for it with other vinegars in well-stocked supermarkets. Or make it yourself: Bring 1 cup balsamic vinegar to a boil in a small saucepan over medium-high heat. Cook until syrupy and reduced to about 1/4 cup, 10 to 14 minutes. (Watch the syrup carefully in the last few minutes of reducing to prevent burning.)

Cooking time (duration): 35 min

Number of servings (yield): 4

Inspired By: Chickpea, Spinach & Squash Gnocchi
(more…)

Go to Top