![]() ![]() I find that squash just fits nicely into most recipes that use eggs, vegetable dishes like soups and stir frys, as well as, stand on their own in simple recipes. We eat one zucchini every day in either our breakfast or dinner. On the blog you will find an array of squash recipes. Have you ever saved your seeds? Would you treat them similar to pumpkin seeds and eat them? Let me know if you use them and how. The seeds go down the drain and I am left with two halves. I use a large spoon and gently scrape the sides. The detail of the webbed center with the slippery seeds shows that great effort has been put into the growth cycle. I felt that the seeds are a part of the acorn squash that quickly get discarded and forgotten. Sprinkle with cherries to serve.I decided that I wanted to photograph my acorn squash with the seeds still inside the center. Sprinkle Asiago and sage over vegetables and broil until cheese is browned and bubbling and sausages are cooked through, 3 minutes. Roast until vegetables are just tender, 15 to 18 minutes. On a rimmed baking sheet, toss squash and onion with oil and arrange in an even layer season with salt and pepper. Serve, garnished with reserved bacon.ġ large acorn squash, halved, seeded, and cut into 1/2-inch slicesĤ hot or sweet Italian sausages (3/4 pound total)ġ/2 cup grated aged Asiago cheese (2 ounces) Add kale cook until soft, 3 to 4 minutes.Īdd squash puree and 3 cups water (or more if necessary to achieve desired consistency) bring just to a boil. ![]() Using a slotted spoon, transfer bacon to a paper-towel-lined plate set aside.Īdd onion to fat in pan, and cook until softened, 4 to 5 minutes. Divide vinaigrette between squash and beets and toss to coat.Ĥ strips bacon (4 ounces), cut crosswise into 1/2-inch piecesġ/2 pound kale, thick stems removed, leaves finely chopped (about 8 cups)Ĥ cups Basic Acorn Squash Puree, or 2 packages (12 ounces each) frozen winter squash puree, thawedĬook bacon in a large saucepan over medium heat, stirring occasionally, until crisp, 4 to 5 minutes. Add oil in a slow, steady stream, whisking until emulsified. Whisk together vinegar and salt in a small bowl. Remove skins (keep stem ends intact, if desired.) Transfer to a shallow bowl. Wrap beets in parchment-lined foil and roast until easily pierced with a knife, about 50 minutes. ![]() Remove with a slotted spoon and transfer to a 9-by-13-inch baking dish. Cover and cook until squash is just cooked through, about 8 minutes. Place squash slices in a steamer basket, then place in pot. Serve, topped with more herbs and drizzled with remaining dressing.ġ acorn squash, halved lengthwise, seeds removed, cut crosswise into 1/4-inch slicesġ bunch baby beets (8 to 10), scrubbed and stems trimmed to 1 inchįill a large pot with 1 to 2 inches water and bring to a boil. Toss lettuces with 2 to 3 tablespoons dressing season with salt. Toss squash with 1/2 cup dressing and herbs. Whisk oil, chiles, and ginger into shallot mixture. Meanwhile, combine shallot and lime juice in a small bowl and let stand 10 minutes. Transfer, in a single layer, to a baking sheet and let cool about 30 minutes. Cover and cook until just tender, about 7 minutes. Spicy Squash Salad with Ginger-Lime Dressingġ/2 small butternut squash (about 1 pound), peeled, halved, and cut into 3/4-inch piecesġ small acorn squash (1 pound), peeled and cut into 3/4-inch wedgesġ to 2 red Thai chiles, thinly sliced (2 teaspoons), ribs and seeds removed if less heat is desiredĢ teaspoons finely grated peeled fresh ginger (from a 2-inch piece)ġ/3 cup packed thinly sliced fresh basil, plus more for servingġ/4 cup packed thinly sliced fresh mint, plus more for servingĨ cups mixed lettuces, such as Boston, Bibb, and lolla rossa or baby red leaf, for servingīring 2 inches of water to a boil in large pot with a steamer insert or colander. Garnish with additional parmesan cheese and herbs, if desired. Using your hands, gently press parmesan cheese onto the squash for maximum coverage.īake in the oven for 25 minutes or until squash is cooked through and parmesan cheese is crispy and slightly browned. In a large bowl, combine all of the ingredients and toss to combine. Then slice each half into ½-inch thick slices. dried (we suggest: thyme, sage, rosemary, or oregano)Ĭut acorn squash in half and scoop out the seeds. ⅓ cup shredded parmesan cheese + more for garnishingĢ–3 Tbsp. ![]()
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