There have been quite a few squash in the packages of late. You might want to try something new and different than the typical uses for them. We searched until we found this recipe on About.com. It sounds good to us, and would make a nice change of pace to the usual roasting or puree that you might be used to. This would be great with a thick slab of cornbread... but then, isn't everything? To make it even better,
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Tag Archives: squash
Butternut Squash Souffle
Allyson made this for me the other night and it was awesome. She claims it was super easy too.
Ingredients:
2 cups cooked, mashed butternut squash
3 tablespoons butter
1 cup sugar
1/3 cup milk
0.5 teaspoon salt
1 teaspoon cinnamon
0.5 teaspoon nutmeg
3 eggs (omit 1 egg if you don’t have milk and have to use whipping cream instead of milk…as we did)
1 teaspoon
Heat the oven to 325 degrees. Grease a 1.5 quart casserole dish. Combine all the ingredients in a large bowl and beat with a
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Pasta w/ Kale Pesto and Roasted Butternut Squash
This recipe was passed to me by one of your fellow subscribers. She got the recipe from the New York Times in Nov 2009. She notes that one does not need to have kale; instead, any bitter green (such as turnip greens) will work.
Ingredients:
- 1.5 lbs butternut squash (or other winter squash like acorn)
- 0.5 cups extra virgin olive oil
- 0.75 teaspoon kosher salt and a pinch for the squash
- Black pepper to taste
- 1 bunch kale, mustard greens, turnip
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Winter Squash
Winter squash is one of my favorite products because it doesn’t take up room in the refrigerator! Yes, I’m a neat freak and am obsessive about rotating my “inventory” in the fridge. Winter squash can be stored in a cabinet or the pantry. It does not need refrigerated.
Winter squash as many uses. Below you will find a simple soup recipe. Also, here are some more ideas:
- Cut the squash in half. Roast it in the oven at 350 and add
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Zucchini/Squash Recipes
One of your fellow customers shared a link with me to a blog called “Almost Turkish Recipes,” which feature several very interesting zucchini recipes. You can check out the site for yourself at http://www.almostturkish.blogspot.com.
The photos, recipes, and ideas on this site are so good that I really need to share them with you here. I feel lazy because it makes for an easy newsletter but the recipes are just that nice. Below are a few recipes from the
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Stuff It!
Stuffed Patty Pan Squash
Cut the top out of the squash as if you are scooping the seeds out of a pumpkin. Scoop out the seed cavity of the squash but leave the flesh. Partially cook the ground Italian sausage. Add onions and garlic as you like. Stuff the squash with the drained Italian sausage. Top with cheese chopped tomatoes and bake for 30 to 45 minutes at 350 or until the squash is tender. Top with shredded gouda cheese.
Stuffed Hot Banana Peppers
Cut the top off of the banana
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Roasted Winter Squash
Winter squash has become a staple in our house.
It doesn’t take up any refrigerator space and is
versatile. Here are a few easy uses for roasted
squash:
1) Squash with butter and brown sugar:
Cut squash in half. Roast face down in a
roasting pan with some water. When
the squash is extremely tender to the
touch, flip it over and add butter and
brown sugar. Enjoy as a snack or side
dish.
2) Roast squash: Peel the squash and toss
with olive oil and salt. Roast on a cookie
sheet until it is the desired tenderness
that you
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Squash Risotto
Ingredients:
- Rice
- Vegetable broth or chicken broth
- Butter
- Winter squash
- Dry white wine
- White onion, chopped
- Optional: grated parmesan cheese or
similar hard, dry cheese
Method:
Start by roasting your winter squash. I’ve seen
both where the squash is peeled first (difficult for
acorn squash) or simply cut into slices/wedges. I
usally roast the squash in slices. Toss it first with
some olive oil and a bit of salt.
When the squash is tender (not mushy yet), peel
the skin off. Cut the squash into cubes or small
pieces. Note: I’ve seen recipes where people
simply peel the
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Squash Bisque
Winter squash are usually not the most exciting
products. To many, their use is limited. But if you have
visited any Cleveland independent restaurant lately,
you’ll notice that everyone is making butternut squash
soup. This can be achieved at home with similar results
to a restaurant with about any winter squash.
In a large stockpot or heavy bottomed pan, sauté one
onion in approximately 2 tablespoons of butter and one
tablespoon of canola oil.
Take the squash and roast as indicated above. For each
cup of cooked flesh, you want to use approximately 3/4
cup
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Crepes w/ Zucchini, Chard, and Corn
Remove the kernels from the corn. You need about two
cups. Make a julienne from the outside portion of the
zucchini. (See Note). Braise the chard slowly until it is
very soft. All of this can be done in advance.
For the crepes: 2 eggs, 1 cup milk, ½ cup water, ½ tsp.
salt, 1 cup all purpose flour, 3 TBS melted butter.
Combine all the ingredients in a blender o food
processor and blend until smooth. Cover and set aside
in the refrigerator to rest. Make this in advance if you
prefer.
Season the corn and the
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