Pan-Seared Baby Patty Pan Squash With Sautéed Spinach

Pan-Seared Baby Patty Pan Squash With Sautéed Spinach
This is a delicious and very quick side dish with a little punch from the seasoning and the freshness of the ingredients. It was so good I couldn’t stop eating it.
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Recipe type: Side dish
Serves: 2 servings
Ingredients
  • ½ Tbsp. extra-virgin olive oil
  • 2 yellow baby Patty Pan squash, cut in half then into ½ -inch slices
  • 2 green onions or 1 shallot thinly sliced
  • 1 clove Garlic minced
  • ¼ tsp Sriracha salt
  • ¼ tsp. Coarse salt
  • ¼ tsp Seasoned Coarse Pepper
  • 3 Cups of spinach leaves
Directions
  1. Heat the oil in an 11- to 12-inch nonstick skillet over med-high heat until shimmering hot. Add the squash, green onion or shallot and garlic to the pan. Season with the Sriracha salt, coarse. salt and seasoned pepper. Sear the squash until deep golden brown, 3 to 5 minutes. Stir the squash and continue until browned on all sides, about 2 minutes more. Add the Spinach leaves and stir until wilted about 1 more minute.
Notes
Patty Pan SquashIf the patty pan (aka scalloped) squash is difficult to find in the grocery store many farmer’s markets have them. If you can't find them, any summer squash will do. I also have made this recipe using yellow squash and zucchini and it was still quite delicious.

Sriracha salt can be found at Costco or you could just substitute crushed hot chili peppers.
Nutrition Information
Serving size: 180 g Calories: 67 Fat: 3.9 Carbohydrates: 7.5 g Sugar: 2.6 g Sodium: 290 mg Fiber: 2.8 g Protein: 3.1 g

 

Spaghetti Squash with Bacon, Spinach, and Goat Cheese

Spaghetti Squash with Bacon, Spinach, and Goat Cheese
A spaghetti squash and bacon dish even die-hard pasta fans will love. This dish is a creamy, tangy, and (most importantly) bacon bowl that’ll please anyone literally
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Recipe type: Side Dish
Serves: 2
Ingredients
  • 1 medium spaghetti squash
  • 1 tablespoon olive oil
  • kosher salt and freshly ground pepper
  • 6 slices bacon, cut into pieces
  • 1 tablespoon red wine vinegar
  • 1 tablespoon maple syrup
  • 1 bag baby spinach
  • 2 ounces soft goat cheese, crumbled
Directions
  1. Preheat the oven to and line a large rimmed baking sheet with parchment paper.
  2. Cut about half an inch off of the top and bottom of the spaghetti squash, and discard those pieces. Cut the squash crosswise into rings about 1-inch thick, and run your knife around the inside of the rings to cut the seeds out. Drizzle the olive oil over the baking sheet, and then spread the squash rings over it, moving them around a little so that the undersides are evenly coated with a little bit of oil. Season with salt and pepper, then flip the rings over and season again.
  3. Roast in the preheated oven until the squash is tender, about 30 minutes. When the squash is done, set it aside on the counter while you cook the bacon and spinach. It’ll be easier to handle if you let it cool for 10 minutes before taking it apart.
  4. Heat a large skillet over medium heat, and then add the bacon slices. Cook over medium heat, often stirring, just until the very edges of the bacon start to brown slightly, about 2 minutes. Turn the heat down to low and continue to cook until the bacon is crispy and the fat has rendered out about 5 more minutes.
  5. When the bacon is done, turn the heat up to medium and add the red wine vinegar while stirring and scraping the bottom of the skillet. This will deglaze your pan so that all of the caramelized bits of bacon end up in your food and not stuck to the bottom of your pan. After about 20 seconds, turn the heat back down to low and add the maple syrup. Stir everything together just to combine, then add the spinach, one handful at a time, stirring after every addition so that the spinach wilts and there’s room in your skillet for more. When all of the spinach is wilted, turn the burner off under the skillet and let everything sit in there while you finish the squash.
  6. Peel the skin away from the squash, then use a fork or your hands to pull the strands apart, adding them to the skillet as you go. When all of the squash is in the skillet, add the goat cheese and toss everything together just to combine.
  7. Divide between two plates and serve immediately.
Notes
To get long strands of spaghetti squash that are delicious and not mushy, cut the squash into rings and roast it in a for 40 minutes Microwaving the squash, or cutting it in half and roasting it, tends to steam it too much, so it gets too soft and it’s a little watery. Cutting the squash into rings and roasting it means that the actual strands stay long and look more like spaghetti, and also gives it a better flavor

 

Garlicky Zucchini Noodles with Prosciutto & Apple

Garlicky Zucchini Noodles with Prosciutto & Apple
These zucchini noodles with prosciutto & apple are unbelievably good. So good you will have a hard time sticking to eating only a sensible portion. They’re also a great-tasting, low carb sub for regular pasta.
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Recipe type: Side Dish
Serves: 6 servings
Ingredients
  • 2 medium zucchinis (about each), trimmed and cut into long thin strands ( See note)
  • 3 tablespoons walnut oil or olive oil
  • 6 cloves garlic, minced
  • ½ cup walnut pieces toasted.
  • ½ teaspoon kosher salt
  • ¼ teaspoon crushed red pepper
  • 4 thin slices prosciutto chopped
  • 1 apple, cored and thinly sliced.
  • 2 ounces Greek Feta cheese crumbled
Directions
  1. Toast walnut pieces in large skillet sprayed with cooking oil until toasted about 2 to 3 minutes. Set aside.
  2. Heat 2 tablespoons of the oil in the large skillet over medium-high heat. Add the garlic. Cook, stirring constantly, for 2 minutes or until softened and just starting to brown. Add zucchini; cook and stir for about 4 minutes or until tender crisp. Transfer to a serving bowl and keep warm.
  3. Drain any liquid in skillet and add remaining oil to skillet. Add prosciutto and cook for 2-3 minutes or until browned and crisp. Add to zucchini.
  4. Add apple to skillet and sauté for about 2 minutes until just tender soft. Add to Zucchini mixture. Add toasted walnut pieces, salt and crushed red pepper; Toss to combine. Top with Greek Feta cheese.
Notes
Use a spiral vegetable slicer to cut noodles into long thin strands (or use a vegetable peeler to cut into ribbons). Use a kitchen scissors to cut through the strands to make them easier to serve.

 

Roasted & Seasoned Winter Squash Fusion

Roasted Seasoned Winter Squash Fusion
A mixture of winter squashes roasted with a savory, sweet, spicy and smoky seasoning
Recipe type: Side Dish
Serves: 4
Ingredients
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon kosher salt
  • 2 tsp brown sugar
  • 2 lbs mixed winter squash (butternut, kabocha, etc.), peeled and cut into ¾ –inch cubes
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon olive oil
Directions
  1. Preheat oven to 400 degrees.
  2. In a small bowl, combine the onion powder, garlic powder, smoked paprika, cayenne, salt and brown sugar.
  3. In a large mixing bowl, toss squash with butter and olive oil. Add 1 tablespoon of the spice mixture to the bowl and toss well to coat. Place squash on a sheet pan lined with parchment and bake for 40-45 minutes, tossing every 15 minutes, to allow for even browning. Sprinkle with 1½ teaspoons more of spice mixture. Toss gently to coat and serve hot.
  4. Note: This recipe makes enough spice mix for a few recipes, you can store the rest in a ziplock bag to make roasted veggies or baked fries.
Notes
This recipe makes enough spice mix for a few recipes, you can store the rest in a ziplock bag to make roasted veggies or baked fries.

Adding Rutabaga to this dish is a delicious substitute for one of the squashes.
Nutrition Information
Serving size: ¾ cup Calories: 140 Fat: 6.5 g Carbohydrates: 21 g Sugar: 6 g Sodium: 54 mg Fiber: 3.5 g Protein: 2 g

 

Feel intimidated having to deal with cutting and peeling a squash?

 Here’s a video on how to make this easier.  Basically you will want to pierce the squash with a knife all over and then place in the microwave for a few minutes.  This softens the skin making it so much easier to peel.

Squash with Dates and Thyme

Squash with Dates and Thyme
This so delicious dish is a blend of the sweetness of the squash, dates, and coconut oil which is balanced by the garlic and thyme.
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Serves: 2-3
Cook time: 
Total time: 
Ingredients
  • 1 small acorn squash (about 3 lb.), scrubbed, cut into ½” wedges
  • 1 tbsp. of fresh thyme
  • 1 garlic clove, minced
  • 1 tbsp. olive oil
  • ½ tbsps. coconut oil or unsalted butter
  • Kosher salt and freshly ground black pepper
  • 12 dates, pitted,
  • Flaky sea salt (such as Maldon)
Directions
  1. Preheat oven to 425°. Toss squash, thyme, garlic, olive oil, and coconut oil in a large baking dish; season with kosher salt and pepper. Roast, tossing occasionally, until almost tender, approx. 30 minutes. Reduce the heat to 300 Add dates; toss to coat. Roast until squash are very tender and dates are soft, approx. 10 minutes.
  2. Arrange squash, dates, garlic, and thyme on a platter, spoon any oil in dish over squash, and sprinkle with sea salt.

squash with dates

SCALLOPS WITH BUTTERNUT SQUASH CAPONATA

SCALLOPS WITH BUTTERNUT SQUASH CAPONATA
This Fall serve your guests this exclusive scallop recipe for a perfect wow.
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Serves: 3-4
Ingredients
  • For the butternut squash caponata
  • 1 tbsp. Extra-virgin olive oil
  • 1 tbsp. Butter
  • 2 Shallot each, finely minced
  • ½ cup white onions chopped
  • 2 cups, diced Butternut squash
  • 2 sprig thyme
  • ½ cup dried gourmet mushrooms soaked in water for 20 minutes
  • ¼ cup Pinenuts, toasted
  • ½ cup Golden raisins (optional: soaked in water for 20 minutes)
  • 2 Garlic cloves
  • 3 tbsp.Sherry vinegar
  • 2 tbsp. Sugar
  • 2 tbsp. Chives
  • ¼ cup fetta cheese
  • For the scallops
  • 12 Scallop, hinge removed, blotted dry
  • 2 tbsp.Extra-virgin Olive oil
  • 1 tbsp. Butter
  • 1 sprig thyme
Directions
  1. For the butternut squash caponata
  2. In a sauté pan, add extra-virgin olive oil and butter, shallots, onions and thyme. Cook until translucent.
  3. Add garlic, mushrooms and butternut squash and cook until tender over medium high heat, about 5-7 minutes.
  4. Deglaze with sherry vinegar. Evaporate the liquid and add the sugar and raisins .
  5. Sprinkle with chives, pinenuts and fetta cheese and serve under scallops.
  6. For the scallops
  7. Season the scallops with salt and pepper. Heat a large sauté pan over medium high heat until hot. Add the oil, until hot. Add the scallops to pan. Cook the scallops without moving them on one side for 2-3 minutes. Don't turn over until you have a golden brown crust.
  8. Flip scallops and add butter and thyme sprig and cook for 2 minutes longer, basting frequently with the foaming butter. The scallops are done when they start to puff.
  9. Remove from the pan, blot on paper towels and place the atop of the butternut squash caponata.
Notes
What is a Caponata
The recipe above is a variation of the traditional Caponata as it is made with Butternut squash.
Caponata (eggplant) dish consisting of a cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, with capers in a sweet and sour sauce.
Numerous local variations of the ingredients exist with some versions adding olives, carrots and green bell peppers, and others adding potatoes, or pine nuts and raisins.
Today, caponata is typically used as a side dish for fish dishes and sometimes as an appetizer, but since the 1700s it has also been used as a main course.
Equally delicious using thyme instead of rosemary.
This link is to the Video made by Michael White on how to cook Truffle Scallops with butternut squash caponata It is a variation of the recipe above but will show you how to go about cooking this recipe.

 

Glazed Butternut Squash with Sage & Toasted Pecans

Glazed Butternut Squash with Sage & Toasted Pecans
Butternut squash already has such a sweet and rich taste to it so when mixed with other flavors, this winter fruit really is enhanced and makes for a show stopping side dish!
Serves: 4
Cook time: 
Total time: 
Ingredients
  • 1 large butternut squash, peeled and cut into 2-inchpieces (about 4 cups)
  • ½ cup apple cider
  • ¼ cup water
  • 1 Tbsp. honey
  • 2 tsp. sugar in the raw
  • 1 tsp. salt
  • ½ tsp. pepper
  • ¼ cup chopped pecans, toasted
  • 1 Tbsp. fresh sage, chopped
  • 1 tsp. fresh thyme
Directions
  1. In a large 12-inch nonstick skillet, toss together butternut squash, apple cider, water, honey, sugar, salt and pepper.
  2. Bring to just a boil, then cover and reduce heat allowing everything to simmer for about 25 minutes, stirring occasionally.
  3. Uncover and cook an additional 5 minutes until liquid has thickened and the squash is tender.
  4. Pour mixture into a large bowl and add chopped pecans, sage and thyme. Mix together and serve immediately. Enjoy!
Notes
Could use sweet yams for this or combination of both. If following weight watchers + this recipe is worth 5 pts.
Nutrition Information
Serving size: 1 cup Calories: 166 Fat: 4.8 g Carbohydrates: 32.7 g Fiber: .7 g Protein: 2.5 g

 

Mashed Butternut Squash

Mashed Butternut Squash
Sautéed onions and garlic provide a savory backbone, while shredded apple, warm spices, and maple syrup add depth and sweetness
Serves: 8
Ingredients
  • 4 pounds butternut squash, peeled, seeded, and cut into pieces (10 cups)
  • 3 tablespoons vegetable oil
  • Salt and pepper
  • 4 tablespoons unsalted butter
  • 2 Granny Smith apples, peeled and shredded (2 cups)
  • 1 onion, chopped fine
  • 1 garlic clove, minced
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon cayenne pepper
  • 3 tablespoons maple syrup
Directions
  1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper. Combine squash, oil, 1 teaspoon salt, and ½ teaspoon pepper in bowl. Spread squash in even layer on prepared sheet. Roast until tender and starting to brown, 40 to 50 minutes, rotating sheet halfway through roasting.
  2. Meanwhile, melt butter in Dutch oven over medium-low heat. Add apples, onion, and ¼ teaspoon salt and cook, covered, until apples are soft, about 5 minutes. Uncover and continue to cook, stirring occasionally, until apples and onion are golden brown, 5 to 7 minutes longer. Add garlic, cumin, coriander, cinnamon, and cayenne and cook until fragrant, about 30 seconds. Remove from heat, cover, and set aside while squash finishes roasting.
  3. Add squash and maple syrup to pot. Mash with potato masher until mostly smooth. Season with salt and pepper to taste. Serve.
Notes
Cutting the squash into uniform chunks ensures even cooking. To avoid watery, stringy mashed squash, cube the squash to cut through the tough fibers, and then roast it in a hot oven to concentrate the flavor and evaporate the moisture

Sweet & Spicy Rosasted Kabocha Squash

 

 

Sweet & Spicy Roasted Kabocha Squash
This makes a yummy alternative to roast potatoes or sweet potatoes, with the added benefit that it takes less time to cook and you can eat the peel. Most squash is a pain to peel and this one you do not have to. It's also high in beta carotene and iron
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Ingredients
  • 3 Tbsp. light brown sugar
  • ½ tsp. ground cayenne pepper or hot chili powder, more or less to taste
  • ½ tsp. ground cumin
  • ¼ tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • ¼ tsp. salt
  • 1 tbsp. soy sauce
  • Oil for drizzling - pumpkin seed oil is preferred, or use toasted sesame oil, , or walnut oil
Directions
  1. Preheat the oven to / . Line a baking sheet or two with silicon baking liner or parchment paper.
  2. Deseed and cut the squash into slices about or thick. (Use a sturdy knife for cutting squash or pumpkin, on a stable surface, and be careful!)
  3. Combine all the dry ingredients. Toss the squash slices in this until coated thoroughly. Add the soy sauce and toss well again.
  4. Spread the slices in a single layer on the baking sheet. Drizzle over them with the oil, and optionally sprinkle more sugar on them. Bake in the preheated oven for 15 minutes, then turn over, drizzle with more oil and sprinkle more sugar, and bake for an additional 10-15 minutes. Serve hot or at room temperature.
Notes
Toasted pumpkin seed oil (Kürbiskernöl) is a mainly Austrian specialty, though they make it here in Switzerland too. It’s very nutty and dark, and is terrific in dressings and marinades. Toasted sesame seed oil or walnut oil can be substituted, or even expensive Instead of cinnamon, nutmeg and cumin, you can use a ‘pumpkin pie seasoning’ mix You do need to use kabocha-type squash for this ideally, though butternut should work too. You will need a dense, starchy and sweet squash. Don’t use regular pumpkin, which is too watery and lacks sweetness.

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