Squash Recipes for Suzi

[Guest guest]

Look yummy... thanks.. what have you got in the "raw" dept.?

SuziRacham <racham wrote:

 

Acorn and butter nut at present. thanks.

Suzib~

That makes it even easier =o) I use the two of them interchangably. . Here are a few recipes of varying tastes. Let me know if you need more- I wasn't kidding when I said I have a ton of them. *grin*

 

For some reason I can not add new addresses to my contact list or I would have done this off list~ sorry gang

Enjoy~

 

 

 

SAUSAGE-STUFFED ACORN SQUASH WITH MOLASSES GLAZE

4 small acorn squash

 

1 tablespoon butter or safflower oil

1/2 cup diced red bell pepper

2 large green onions, thinly sliced

1 pound bulk breakfast sausage ( beef, chicken [ & broth, see below] & turkey work just as well-I usually leave the meat out & double the rest of the recipe)

1 cup fresh white breadcrumbs ( I use cornbread or my 6 grain bread)

1/2 cup canned beef broth

1/2 teaspoon pepper

1/4 teaspoon salt

2/3 cup mild-flavored (light) molasses

 

 

Preheat oven to 400°F. Cut two 3/4-inch-thick slices from center of each acorn squash for a total of 8 slices (reserve ends of squash for another use). Scoop out seeds and fibers from center slices and discard. Arrange squash rings in single layer in 15x10x2-inch baking dish.

Melt butter in heavy medium nonstick skillet over medium heat. Add bell pepper and green onions; sauté until tender, about 3 minutes. Transfer to large bowl; cool. Mix in sausage, breadcrumbs, broth, pepper and salt. Mound sausage mixture in center of squash rings, using about 1/3 cup for each. (Can be prepared 1 day ahead. Cover and refrigerate.)

Brush sausage and squash with half of molasses. Bake 15 minutes. Brush with remaining molasses and bake until squash are tender and sausage is cooked through, about 25 minutes. Serves 8.

 

AUTUMN MINESTRONE

2 tablespoons canola or other vegetable oil

 

1 cup chopped onions

2 garlic cloves, minced or pressed

2 1/2 cups peeled and cubed winter squash*

2 celery stalks, diced

1/2 cup peeled and diced carrots

2 1/2 cups cubed potatoes

1 teaspoon dried oregano

2 teaspoons salt

1/2 teaspoon ground black pepper

6 cups water

4 cups chopped kale

1 1/2 cups cooked or canned cannellini beans (15-ounce can, drained)

 

 

*We recommend a firm, rich winter squash, such as acorn, delicata, or buttercup.

Warm the oil in a large soup pot on medium heat. Add the onions and garlic, and sauté for 5 minutes. Add the squash, celery, carrots, potatoes, oregano, salt, pepper, and water and cook for 10 minutes or until the potatoes are almost done. Add the kale and beans and simmer for another 5 to 7 minutes, until the kale is tender and the beans are hot. Serve immediately.

Total Time: 45 minutes Makes 12 cups; serves 6 to 8.

Per 12-ounce serving: 137 calories, 3.9 g protein, 3.9 g fat, 23 g carbohydrates, 1 g saturated fatty acids, 0 mg cholesterol, 744 mg sodium, 4.2 g total dietary fiber

 

SORT OF SEPHARDIC SWEET POTATOES AND SQUASH

1 pound acorn or butternut squash

 

1 pound sweet potatoes or yams

2 tablespoons vegetable oil

1/4 cup dried cranberries or cherries

2 tablespoons brown sugar ( I use raw or turbinado sugar)

1 teaspoon ground cinnamon

 

 

Note: If your family likes onions, add one, sautéed in the oil until soft, to the sweet potatoes before baking.

Preheat oven to 375°.

Peel the squash & sweet potatoes, cut into 1-inch cubes. Place most of the oil in the casserole. Add the sweet potatoes and bake, covered with aluminum foil, about 20 minutes. Remove from the oven and carefully remove the foil. Add the squash and the cranberries or cherries. Sprinkle the sugar and cinnamon on top and dribble with the remaining oil. Bake uncovered at 375° for 30-35 minutes, or until well browned. Serve over roast chicken or pot roast. Serves 6.

The Children's Jewish Holiday Kitchen by Joan Nathan

 

 

BAKED SQUASH WITH ORANGE, GARLIC AND PARSLEY

1/2 cup fresh Italian parsley

 

2 2 x 1/2-inch strips orange peel (orange part only)

2 garlic cloves

2 small acorn or butternut squash, seeded, cut into 1-inch-wide slices

2 teaspoons olive oil

 

 

Preheat oven to 400°F. Finely chop parsley, orange peel and garlic together. Arrange squash in 13 x 9 x 2-inch glass baking dish. Drizzle oil over squash. Sprinkle with parsley mixture, salt and pepper. Cover with foil. Bake squash until tender, about 45 minutes.

Makes 4 Servings.

 

ROASTED VEGETABLES WITH BALSAMIC-LEMON VINAIGRETTE

12 baby beets, trimmed, peeled

 

2 pounds red-skinned sweet potatoes (about 3 medium), peeled, cut into 1-inch pieces

2 3/4 pounds acorn squash, unpeeled, quartered lengthwise, seeded, cut crosswise into ½” slices

1 1/2 pounds brussel sprouts, trimmed, halved lengthwise (I’ve also left these out or subbed cabbage slices)

2 teaspoons chopped fresh rosemary or 1 teaspoon dried

5 tablespoons plus 1 teaspoon extra-virgin olive oil

1 whole garlic head, top 1/2 inch trimmed

1/4 cup balsamic vinegar

2 teaspoons grated lemon peel

 

Preheat oven to 450°F. Cook beets in medium pot of boiling salted water until almost tender, about 15 minutes. Drain. Transfer beets to large roasting pan. Add sweet potatoes, squash, brussels sprouts and rosemary to pan. Drizzle with 2 tablespoons oil; sprinkle generously with salt and pepper. Toss to coat. Place garlic head, cut side up, on small piece of foil and drizzle with 1 teaspoon oil; wrap in foil. Place in roasting pan with vegetables. Roast vegetables and garlic until tender and vegetables are brown in spots, turning occasionally, about 45 minutes.

Unwrap garlic. Peel and thinly slice garlic cloves. Transfer vegetables and garlic to large bowl. Whisk vinegar, lemon peel and 3 tablespoons oil in small bowl. Season with salt and pepper. (Vegetables and dressing can be made 8 hours ahead. Chill vegetables; let dressing stand at room temperature. Before continuing, re-warm vegetables.) Pour dressing over; toss to coat. Serve warm. Serves 10.

 

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