Tag Archives: squash

Rough Night Zucchini Pizzette

27 Jun

Last night. It was only Tuesday night, but working until after 8 stinks (since I’m usually in by 7am). By the time I got home, it was past 8:30 and I knew there was no way I was going to get a workout in. So instead, I decided to make a quick dinner and hit the hay early!

We had some 7 large zucchini squashes leftover from our over-enthusiastic trip to the farmer’s market on Saturday. We really needed to make some headway there. And with the inspiration from the previous night’s eggplant pizzettes, I embarked on a brave new voyage: zucchini pizzettes! This was amazingly easy, quite filling (even had leftovers for lunch today).

This is literally a 12-minute meal, and instead of using fancy (read also, caloric) French baguettes for the pizza bread, you just use zucchini!

Ingredients

  • 2 medium/large zucchini squashes, with the ends cut off
  • about 6 tbsp jarred tomato sauce
  • 1/2 c grated mozzarella cheese

Method

  • Preheat to 400. Cut zucchini into strips about a half-inch thick each.
  • Place zucchini strips on a greased baking sheet or silpat. Cover with tomato sauce and sprinkle with cheese.
  • Bake for about 10 minutes, or until the cheese looks crispy and bubbly.
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Spaghetti Squash with Garlic, Lemon, and Thyme

5 Jun

Finally.

I’ve been curious about spaghetti squash for eons, if not my entire life. And I have been so very pleasantly impressed with how easy this was, how tasty, and how healthy (about 60 calories per serving, and all bc of the olive oil).

Next time I am totally trying it with marinara sauce and oregano!

Ingredients

  • one medium-sized spaghetti squash
  • 2 tbsp olive oil
  • 3 tbsp fresh thyme
  • 2 cloves of garlic, finely chopped or grated on a microplane
  • juice of half a fresh lemon
  • salt, to taste

Method

  • Preheat to 400. Cut squash in half, scraping out seeds with a spoon. Roast with the flat side down in a glass dish (filled with an inch of water) for about 30 min. Let cool
  • Once cool, scrape out the “spaghetti” with a fork. Amazing.
  • Heat olive oil in a large fry pan on medium-high. Add garlic, cooking until fragrant. Add thyme and salt. Then toss in the spaghetti, tossing with the garlic and olive oil until jjjjuuuuuuust right. Squeeze in lemon juice, tossing some more.

DONE.

Spicy Summer Squash Soup

30 May

Prepped this last night right before we headed to the climbing gym, and it was good and ready when we got home (allowed the soup to boil and then took it off heat while away so we wouldn’t burn down the house)… This recipe has about 120 calories in each bowl, and is chopped full of stuff that is good for you!

I’ve been making this recipe since right after college, and it remains one of my favorite ones. All it requires is a bunch of chopping, and is so rich and tasty!

Ingredients

  • 1/4 c. olive oil
  • chopped or roasted garlic
  • 1 onion, chopped into medium chunks
  • 3 tomatoes, chopped
  • 2 zucchinis and 2 yellow squashes, chopped
  • 2 potatoes, peeled and chopped into bite-sized pieces
  • ~ 2 c. of stock (veg or chicken both work fine)
  • ample dashes of cayenne pepper
  • fresh basil or thyme, or dried herbs
  • grated cheddar or other cheese

Method

  • In large pot, sautée onions in olive oil
  • When brown, add tomatoes– give it about 2 minutes
  • Add in zucchini, squash, and potatoes– let steam for another few minutes, stirring
  • Add in stock and cayenne (and salt & pepper to taste) and let simmer, covered, about 20-25 min, or until you can stick a fork through one of the potato chunks
  • Throw in basil after done cooking, serve with cheese on top– enjoy!

Butternotch Pudding

4 Nov

And with the final Squash Week entree, we paired the risotto with a rich butternut squash butterscotch pudding (see also, Butternotch). Adapted from Pinch My Salt.

Ingredients

  • 3/4 cup packed light brown sugar
  • 3 tablespoons corn starch
  • 1 c roasted butternut squash purée
  • 2 c skim milk
  • pinch of salt
  • 3 large egg yolks
  • 1 tsp vanilla extract
  • vanilla yogurt dollops to garnish
Instructions
  • In one bowl, stir together brown sugar and cornstarch.  In a blender, combine squash, milk, brown sugar mixture, pinch of salt, and egg yolks.  Blend until very smooth then strain through a fine mesh sieve into a medium-sized saucepan (rinse sieve because you will need it again later).
  • Cook the squash mixture over medium heat, whisking constantly, until thickened and bubbly.  Turn heat to low, and continue cooking and stirring (now with a wooden spoon) until pudding is quite thick (make sure not to burn the bottom– keep stirring).  Strain pudding through sieve into a bowl.  Stir vanilla extract into the hot pudding until completely incorporated.
  • Let pudding cool to warm then either divide into individual containers or leave in bowl.  Cover and refrigerate until cold.  If you’re concerned about a skin from forming on top of the pudding, press plastic wrap to the surface before refrigerating.  Serve plain or with dollops of vanilla yogurt on top (good sweetness contrast).

Butternut Squash Risotto

4 Nov

Squash Week continues! Rafe used to make this at Picholine, but we adapted this from this at Simply Recipes. A delicious finale entree to SW 2011. Buttery, rich, and savory.

Ingredients

  • 4 cups chicken/veg stock
  • 5 Tbsp unsalted butter, divided into 4 Tbsp and 1 Tbsp
  • 1 small onion, finely chopped
  • 1 butternut squash, roasted, and the insides scooped out
  • 2 cups rice (we actually used Thai jasmine rice)
  • 1 cup dry white wine
  • 1 cup freshly grated parmesan cheese (use microplane to grate! much better!)
  • 1/4 c chopped oregano
  • Salt, pepper, and Italian spices to taste

Instructions

  •  Heat broth in saucepan and keep warm over low heat. Melt 4 tbsp of butter in a large saucepan; add onion and butternut squash. Cook over medium heat until onion is glassy, about 5 minutes.
  • Add rice to onion and squash. Cook 1 to 2 minutes. Add wine. Cook, stirring constantly until wine has been absorbed by the rice or evaporated. Add a few ladles of broth, just covering rice. Keep cooking until broth is absorbed and then repeat. Keep doing so until all the broth is absorbed.
  • Add remaining tablespoon of butter, 1/3 cup Parmesan, and oregano or other spices. Serve with remaining grated parm (it melts on top like snowflakes).

Thai Butternut Squash Soup

3 Nov

Squash week continues! (We had a brief respite on Tues night, when I had to go to a work dinner and had to do without squash.)

Wed night was: Thai Butternut Squash Soup, adapted from Rebecca’s recipe here. I found this soup super easy, especially if you’ve pre-roasted (we roasted 2 squashes on Mon) the squash. Lots of big flavor and sweetness from the squash and the red curry, but with the yogurt, it cools the flavors a bit.

Ingredients

  • About 2-3 cups of the insides of a roasted squash– pre-roast this to save time. Squash should soft and mushy, almost puree consistency.
  • 2 tablespoons olive oil
  • 1 onions, chopped
  • 2 tablespoon red Thai curry paste
  • 1 garlic clove chopped
  • Salt and pepper to taste
  • Pinch of cayenne to taste
  • 1 14 oz. can coconut milk
  • 1/2 – 1 cup stock (veg or chicken), depending on the consistency you’re going for
  • 2 handfuls cilantro or lemon basil, chopped
  • Fat-free plain yogurt

Instructions

  • Heat the olive oil in a large soup pot. Toss in onion and sautee until glassy, stirring often. Add in the garlic, salt, pepper, cayenne, and red curry paste and stir often so the seasoning really comes out.
  • Add in the squash, coconut milk, and stock, stirring less frequently, until soup reaches a boil.
  • Add in cilantro/lemon basil and stir. Add in some plain yogurt (~1/2 c.) to taste if you’d like the soup more creamy.
  • Take off heat and purée the soup with a hand blender.
  • Serve with dollop of plain yogurt in the center and garnish with twig of cilantro/basil.

Butternut Squash Mac & Cheese

1 Nov
Squash week continues. Yes, this is quite similar to the Squash & Pine Nuts Pasta, but different and delicious, I promise.
Ingredients
  • 1 medium butternut squash
  • olive oil for sauteeing
  • 1 onion, diced
  • 1/2 c. milk
  • 1 1/2 tablespoon butter
  • generous salt, pepper, cinnamon, cayenne, and thyme (fresh or dried)
  • 1  cup grated cheese (cheddar, parmesan, colby jack, anything works)
  • 1 lb pasta of any shape, I choose elbows or mini-bowties
Instructions
  • Halve, seed and roast the butternut squash at ~400 for about 50 min in a deep roasting pan with about an inch of water on the pan. Let cool somewhat and spoon out all the squashy goodness.
  • Bring a pot of water to a boil and add pasta. Cook until al dente and drain.
  • Meanwhile, sautee a chopped onion in olive oil along with spices in a very large and deep fry pan. Cinnamon makes it extra autumnal.
  • Once the onion is glassy, add the spooned out squash into the fry pan and stir frequently. The squash should really be a consistency like a good puree (if not, feel free to use a hand blender to get it to pasta sauce consistency). Add the milk until the sauce reaches the right thickness.
  • Once thinned a bit, set burner on low and mix in cheese, continuing to stir often. Stir pasta into large fry pan and serve.

Parmesan Roasted Acorn Squash

30 Oct

Mmmm. I love love LOVE fall with its squash and its pumpkin ales and its crispness. On Sat, it got down to the high 50s in Houston here, and my toes froze at the Halloween 5K. But I knew that I was ready for squash again.

For dinner tonight, we made a variation on Noble Pig’s recipe, which is itself adapted from Real Simple.

1 medium acorn, halved, seeded & sliced 3/4″ thick
2 Tablespoons olive oil
8 sprigs fresh thyme
Kosher salt and black pepper
1/4 cup grated Parmesan cheese

Heat oven to 400o F. On a rimmed baking sheet, toss the squash with the oil, thyme, plenty of salt and pepper to taste. Sprinkle with the Parmesan, especially on the top.

Roast the squash until golden brown and tender, 20-30 minutes. Will depend on your oven.

We served it over a simple fall salad of greens, chopped red cabbage, cuke, and red pepper, and sliced grapes and cherry tomatoes. Delicious!

Pasta with Squash and Pine Nuts

18 Feb

Somehow, this fall, I discovered how amazing squash is, when used as a base for pasta sauce. Unfortunately, as it is now mid-Feb, there are absolutely no squashes to be had at the market! Such is life. So instead, I bought a box of frozen squash and started with that!

I have adapted this recipe to my undiscerning needs.

Ingredients

  • 1 box o’pasta
  • 1/3 c. pine nuts
  • 1 box frozen squash
  • 1/4 c. olive oil
  • 1 yellow onion, chopped
  • 1 tsp. minced garlic (yes, out of a jar, *gasp*)
  • 1 bunch fresh sage leaves, minced
  • 1/4 c. grated cheese (parm or mozz will do)

Method

  1. Start pot of water boiling, get pasta going…
  2. Heat over to 400 and toast pine nuts (with sprinkling of salt) on a baking pan. A toaster oven might also do, come to think of it. 10ish minutes in the oven should do (don’t let them burn!).
  3. Defrost squash in the microwave. 6 minutes on high should do.
  4. In a deep sautee pan, add olive oil and sautee onions, garlic, and 1/2 of the sage until onions are glassy and sage is crispy. Add in squash puree and rest of sage, continuing stirring on medium heat.
  5. Once pasta is done, add in pasta (as long as there is enough room in the pan!), and put on high heat. Make sure pasta is evenly coated and slightly crispy.
  6. Add salt and pepper to taste. I probably added a good 1.5 tsp. of salt, but hell, I like the stuff.

Voila! It would have been much better with fresh squash, and more chunky than the puree, but beggars (see also, squash lovers after squash season) can’t be choosers.