I'm not a big fan
of roasted squash on its own.
Place about 1/2 cup
of roasted squash on the tortilla.
Not exact matches
The beauty
of this salad is that the
roasting process really heightens the
squash's original flavour, but it also allows the cubes to absorbs all the deliciousness
of the dried rosemary that is sprinkled
on it.
I started with a play
on chicken noodle soup, the classic «get well» food, by using
roasted spaghetti
squash in place
of noodles and making a nutritious broth.
If using bacon fat * to
roast the
squash (optional) cook the bacon first: heat a large heavy skillet over medium high heat and cook bacon until 2/3
of the way done, then remove to drain
on paper towels and set aside.
This
Roasted Acorn
Squash with Sausage, Fennel, and Mushrooms has been
on my mind since half way through the summer as I was melting in the heat dreaming
of warmer days.
I spent most
of the week lunching
on the leftover
roasted shrimp and spaghetti
squash.
I made it with what I had
on hand: tomato paste (had an already opened can that needed to be used up), two cans
of black beans, a
roasted and pureed butternut
squash and no «finishing» vinegar... The addition
of the Sherry to the soup is phenomenal!
I could live
on that (alongside my beloved vegetables and
roasted squash,
of course).
I substituted 1 - inch pieces
of blanched asparagus for the
roasted squash cubes, threw some fresh mint in with the cilantro, and added a squeeze
of lemon juice and a drizzle
of olive oil
on top.
I took the liberty
of changing a few things around and used what was
on hand: Bob's Redmill Almond meal, fortunately the texture is excellent, 1/2 cup
roasted & mashed Delicata
Squash, one tablespoon
of Ghee, one tablespoon
of Coconut oil instead
of 1/4 cup, substituted Hemp Seed for Flax meal and Volia!
Delicata
Squash arrived
on my doorstep and after a brief but intense evening
of roasting and tossing and eating, I have fallen in love.
We had friends over for a Nut
Roast dinner
on New Year's Day and one
of the dishes that I did was a
squash gratin.
Cake Over Steak • Quick Pumpkin and Kale Risotto + Arancini Twigg Studios • Sausage Stuffing Baked in a Pumpkin Donuts, Dresses and Dirt • Pumpkin Spice Latte Popsicles Cloudy Kitchen • Pumpkin Cake with Vanilla German Buttercream Vegetarian Ventures • Smoky Pumpkin & Black Sesame Hummus Eat Boutique • Pumpkin Scallion Dumplings A Little Saffron • Pumpkin Stuffed Shells Two Red Bowls • Pumpkin & Maple Caramel Baked French Toast Wallflower Kitchen • Mini Pumpkin & Cinnamon Sugar Donuts Wit & Vinegar • Pumpkin Butterscotch Banana Split Style Sweet CA • Pumpkin Creme Brulee Cake Nommable • Pumpkin Biscuits with Mushroom Thyme Gravy With Food + Love • Cinnamon Raisin Pumpkin Seed Bread Hortus • Creamy
Roasted Squash Soup + Pumpkin Risotto Sevengrams • Vegan Pumpkin Pie Ice Cream Jojotastic • 1 Pumpkin, 2 Ways: Pumpkin Trail Mix & Dog Treats Grain Changer • Pumpkin Spice Baked Oatmeal Girl Versus Dough • Pumpkin Cranberry Flax Crisps Earthy Feast • Pumpkin Grits + Pumpkin Home Fries + a Fried Egg Harvest and Honey • Truffled Pumpkin Papardelle Alfredo With Frizzled Sage Tasty Seasons • Pumpkin Chocolate Chip Cake Broma Bakery • Pumpkin Butter Pop Tarts Tending the Table •
Roasted Pumpkin and Barley Salad The Sugar Hit • Super Soft Pumpkin Cinnamon Rolls Delicious Not Gorgeous • Waffles with Spiced Pumpkin Butter and Brown Sugar Walnut Crumble Taste Love and Nourish • Pumpkin Bread Pudding The Green Life • Pumpkin Spice Chocolate Chunk & Hazelnut Skillet Cookie (Vegan) Foolproof Living • Pumpkin Creme Fraiche Pasta with Sage The Monday Box • Pumpkin Mini Bundt Cakes Design Crush • Pumpkin Bourbon Hot Toddy The Road to Honey • Pumpkin Pie & Chocolate Layer Cake My Name is Yeh •
Roasted Pumpkin with Yogurt and Hazelnut Dukkah Give Recipe • Orange Chocolate Pumpkin Bread Heartbeet Kitchen • Magic Vegan Pumpkin Pie Fudge Beard and Bonnet • Marbled Pumpkin Muffins Eat Within Your Means • Vegan Pumpkin Blender Muffins Snixy Kitchen • Pumpkin Tapioca Pudding with Candied Pumpkin Seeds Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine Lab Noon • Pasta Bake with
Roasted Pumpkin and Saffron Sauce, Pistachio and Goat Cheese An Edible Mosaic • Pumpkin Spice Chia Seed Pudding Hey Modest Marce • Mascarpone Pumpkin Pie Inspired By the Seasons • Pumpkin Applesauce Smoothie CaliGirl Cooking • Pumpkin Praline Cinnamon Rolls with Spiked Cream Cheese Glaze Sally's Baking Addiction • Pumpkin Cream Cheese Bundt Cake Well and Full • Spicy Chipotle Pumpkin Hummus Appeasing a Food Geek • Cheese Fondue Stuffed
Roasted Pumpkin SweetPhi • Pumpkin Chili Biscuit Bake Warm Vanilla Sugar • Buttermilk Pumpkin Doughnuts Mademoiselle Poirot • Cinnamon - Pumpkin Mousse
on Honey Panna Cotta topped with Hazelnut Brittle Heart of a Baker • Pumpkin Sticky Buns with Vanilla Bean Frosting Flourishing Foodie • Massaman Curry with Pumpkin and Chickpeas Ginger & Toasted Sesame • Pumpkin Jeon Lindsay Jang • Best Ever DIY Pumpkin Spiced Latte Fix Feast Flair • Hokkaido Pumpkin + Sage Mac and Gouda Will Frolic for Food • Pumpkin Kale Patties with Coconut Cilantro Rice A Couple Cooks • Pumpkin Pecan Baked Steel Cut Oats Vermilion Red • Pumpkin Pie Souffle B. Britnell • Vegan Pumpkin Pie Displaced Housewife • Brown Butter Pumpkin Donuts Sweet Gula • Pumpkin Cake with Cream Cheese Frosting La Pêche Fraîche • Pumpkin and Condensed Milk Cakes Kitchen Konfidence • Pumpkin Ricotta Gnocchi with Rosemary Brown Butter Sauce Loves Food, Loves to Eat • Savory Pumpkin Bread Pudding Kale & Caramel • Goat Cheese & Sage - Stuffed Pumpkin Challah Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans Salted Plains • Easy Pumpkin Bread Liliahna • Chicken Legs with Pumpkin and Tortellini TermiNatetor Kitchen • Whole Wheat, Pumpkin & Brown Sugar Brioche Vermilion Roots • Sweet Rice Dumplings with Pumpkin Celebrate Creativity • Pumpkin Mini Cheesecake Tarts Serendipity Bakes • Pumpkin Chocolate Cheesecake So Much Yum • Vegan Maple - Glazed Pumpkin Spice Doughnuts The Brick Kitchen • Pumpkin, Pecan & White Chocolate Ice Cream Sandwiches Lisli • Pumpkin Pie Cake Cookie Dough and Oven Mitt • Pumpkin Pie Dip Fig + Bleu • Pumpkin Granola The Speckled Palate • Pumpkin Caramel Cream Cheese Swirl Blondies Cook Til Delicious • Fall Cliche Cake (Pumpkin Spice Cake / Maple Cream Cheese Frosting / Apple Cider Caramel Sauce) Floating Kitchen • Chicken and Pumpkin Chili The Wood and Spoon • Pumpkin Pecan Cake with Burnt Sugar Frosting Fork Vs Spoon • Pumpkin Streusel Muffins Lemon & Vanilla • Pumpkin and Coconut Caramel Flan Dunk & Crumble • Pumpkin Chocolate Icebox Cake Chicano Eats • Pumpkin Butter Pan de Muerto On the Plate • Pumpkin Pancakes, Salted Caramel & Pecans Rough Measures • Cosy Pumpkin Spice Latte (Caffeine and Dairy Free) Brewing Happiness • Pumpkin Ginger Breakfast Cookies A Butterful Mind • Pumpkin Cheesecake with Vanilla Whipped Cream The Little Loaf • Pumpkin Oatmeal Chocolate Chunk Cookies Fork to Belly • Pumpkin Gnocchi The Little Epicurean • Chocolate Hazelnut Pumpkin Pie Bourbon and Honey • Spicy Roasted Pumpkin with Honey and Feta What to Cook Today • Spicy Pumpkin Noodle Soup Food by Mars • Pumpkin Pie (Grain - Free, Diary - Free) The Bojon Gourmet • Pumpkin Butterscotch Pudding Oh Honey Bakes • Pumpkin Cake with Gingersnap Toffee Long Distance Baking • Layered Pumpkin Cheesecake The Jam Lab • Pumpkin Madeleines Dipped in White Chocolate The Lemon Apron • Pumpkin Gingerbread Loaf with an Olive Oil Glaze Sun Diego Eats • Thai Pumpkin & Sticky Rice Cakes A Cozy Kitchen • Pumpkin Chai Scones with Black Tea Glaze A Cookie Named Desire • Pumpkin Shrubs Eating Clean Recipes • Vegan Pumpkin Chia Pudding Kingfield Kitchen • Vegan Fresh Pumpkin Soup Drink and Cocktail Recipes • Pumpkin Dirty Chai The Pig & Quill • Pumpkin Sage Cannelloni (Dairy - Free) My Lavender Blues • Pumpkin, Banana & Olive Oil Bundt Cake Betty Liu • Pumpkin + Pear Butter Baked Melty Cheese Happy Hearted Kitchen • Cinnamon Roasted Pumpkin with Tahini Yogurt + Hazelnut Dukkah InHappenstance • Pumpkin Scones with Maple Butter Live Eat Learn • Pumpkin Gingerbread Hot Coc
on Honey Panna Cotta topped with Hazelnut Brittle Heart
of a Baker • Pumpkin Sticky Buns with Vanilla Bean Frosting Flourishing Foodie • Massaman Curry with Pumpkin and Chickpeas Ginger & Toasted Sesame • Pumpkin Jeon Lindsay Jang • Best Ever DIY Pumpkin Spiced Latte Fix Feast Flair • Hokkaido Pumpkin + Sage Mac and Gouda Will Frolic for Food • Pumpkin Kale Patties with Coconut Cilantro Rice A Couple Cooks • Pumpkin Pecan Baked Steel Cut Oats Vermilion Red • Pumpkin Pie Souffle B. Britnell • Vegan Pumpkin Pie Displaced Housewife • Brown Butter Pumpkin Donuts Sweet Gula • Pumpkin Cake with Cream Cheese Frosting La Pêche Fraîche • Pumpkin and Condensed Milk Cakes Kitchen Konfidence • Pumpkin Ricotta Gnocchi with Rosemary Brown Butter Sauce Loves Food, Loves to Eat • Savory Pumpkin Bread Pudding Kale & Caramel • Goat Cheese & Sage - Stuffed Pumpkin Challah Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans Salted Plains • Easy Pumpkin Bread Liliahna • Chicken Legs with Pumpkin and Tortellini TermiNatetor Kitchen • Whole Wheat, Pumpkin & Brown Sugar Brioche Vermilion Roots • Sweet Rice Dumplings with Pumpkin Celebrate Creativity • Pumpkin Mini Cheesecake Tarts Serendipity Bakes • Pumpkin Chocolate Cheesecake So Much Yum • Vegan Maple - Glazed Pumpkin Spice Doughnuts The Brick Kitchen • Pumpkin, Pecan & White Chocolate Ice Cream Sandwiches Lisli • Pumpkin Pie Cake Cookie Dough and Oven Mitt • Pumpkin Pie Dip Fig + Bleu • Pumpkin Granola The Speckled Palate • Pumpkin Caramel Cream Cheese Swirl Blondies Cook Til Delicious • Fall Cliche Cake (Pumpkin Spice Cake / Maple Cream Cheese Frosting / Apple Cider Caramel Sauce) Floating Kitchen • Chicken and Pumpkin Chili The Wood and Spoon • Pumpkin Pecan Cake with Burnt Sugar Frosting Fork Vs Spoon • Pumpkin Streusel Muffins Lemon & Vanilla • Pumpkin and Coconut Caramel Flan Dunk & Crumble • Pumpkin Chocolate Icebox Cake Chicano Eats • Pumpkin Butter Pan de Muerto
On the Plate • Pumpkin Pancakes, Salted Caramel & Pecans Rough Measures • Cosy Pumpkin Spice Latte (Caffeine and Dairy Free) Brewing Happiness • Pumpkin Ginger Breakfast Cookies A Butterful Mind • Pumpkin Cheesecake with Vanilla Whipped Cream The Little Loaf • Pumpkin Oatmeal Chocolate Chunk Cookies Fork to Belly • Pumpkin Gnocchi The Little Epicurean • Chocolate Hazelnut Pumpkin Pie Bourbon and Honey • Spicy Roasted Pumpkin with Honey and Feta What to Cook Today • Spicy Pumpkin Noodle Soup Food by Mars • Pumpkin Pie (Grain - Free, Diary - Free) The Bojon Gourmet • Pumpkin Butterscotch Pudding Oh Honey Bakes • Pumpkin Cake with Gingersnap Toffee Long Distance Baking • Layered Pumpkin Cheesecake The Jam Lab • Pumpkin Madeleines Dipped in White Chocolate The Lemon Apron • Pumpkin Gingerbread Loaf with an Olive Oil Glaze Sun Diego Eats • Thai Pumpkin & Sticky Rice Cakes A Cozy Kitchen • Pumpkin Chai Scones with Black Tea Glaze A Cookie Named Desire • Pumpkin Shrubs Eating Clean Recipes • Vegan Pumpkin Chia Pudding Kingfield Kitchen • Vegan Fresh Pumpkin Soup Drink and Cocktail Recipes • Pumpkin Dirty Chai The Pig & Quill • Pumpkin Sage Cannelloni (Dairy - Free) My Lavender Blues • Pumpkin, Banana & Olive Oil Bundt Cake Betty Liu • Pumpkin + Pear Butter Baked Melty Cheese Happy Hearted Kitchen • Cinnamon Roasted Pumpkin with Tahini Yogurt + Hazelnut Dukkah InHappenstance • Pumpkin Scones with Maple Butter Live Eat Learn • Pumpkin Gingerbread Hot Coc
On the Plate • Pumpkin Pancakes, Salted Caramel & Pecans Rough Measures • Cosy Pumpkin Spice Latte (Caffeine and Dairy Free) Brewing Happiness • Pumpkin Ginger Breakfast Cookies A Butterful Mind • Pumpkin Cheesecake with Vanilla Whipped Cream The Little Loaf • Pumpkin Oatmeal Chocolate Chunk Cookies Fork to Belly • Pumpkin Gnocchi The Little Epicurean • Chocolate Hazelnut Pumpkin Pie Bourbon and Honey • Spicy
Roasted Pumpkin with Honey and Feta What to Cook Today • Spicy Pumpkin Noodle Soup Food by Mars • Pumpkin Pie (Grain - Free, Diary - Free) The Bojon Gourmet • Pumpkin Butterscotch Pudding Oh Honey Bakes • Pumpkin Cake with Gingersnap Toffee Long Distance Baking • Layered Pumpkin Cheesecake The Jam Lab • Pumpkin Madeleines Dipped in White Chocolate The Lemon Apron • Pumpkin Gingerbread Loaf with an Olive Oil Glaze Sun Diego Eats • Thai Pumpkin & Sticky Rice Cakes A Cozy Kitchen • Pumpkin Chai Scones with Black Tea Glaze A Cookie Named Desire • Pumpkin Shrubs Eating Clean Recipes • Vegan Pumpkin Chia Pudding Kingfield Kitchen • Vegan Fresh Pumpkin Soup Drink and Cocktail Recipes • Pumpkin Dirty Chai The Pig & Quill • Pumpkin Sage Cannelloni (Dairy - Free) My Lavender Blues • Pumpkin, Banana & Olive Oil Bundt Cake Betty Liu • Pumpkin + Pear Butter Baked Melty Cheese Happy Hearted Kitchen • Cinnamon
Roasted Pumpkin with Tahini Yogurt + Hazelnut Dukkah InHappenstance • Pumpkin Scones with Maple Butter Live Eat Learn • Pumpkin Gingerbread Hot Cocoa
If you want to cut down
on pans, put the chickpeas and cauliflower
on different sides
of the same pan (they'll need to
roast for the same amount
of time) and the acorn
squash on a separate pan.
The
roasted maple acorn
squash also makes for a great side
on its own (top the slices with a little bit
of hummus — so good!).
Combined with the cheese, a light dressing
of chipotle peppers (sold in a can with adobo sauce) and olive oil, and a good handful
of chopped cilantro, the spaghetti
squash takes
on a Southwestern flavor that could accompany dishes such as Rick Bayless» Smoky Peanut Mole with Pork Tenderloin or
Roasted Tomatillo Shrimp Taco with Honey - Lime Slaw.
I decided
on a simply
roasting the
squash, while adding a ton
of flavor with a dose
of garam masala (which is a blend
of spices that is typically found in Indian cuisine).
To
roast the
squash, I preheated the pans to set a sear
on the underside
of the butternut, which is a tip from Stuart O'Keeffe (as published in Optimum Wellness Summer 2017 edition).
Roast the halves face - down
on a baking pan or sheet for 30 - 40 minutes, until the flesh
of the
squash is fork - tender and has separated into spaghetti - like strands.
Toss the sliced
squash with the 1 / 2T olive oil and season to taste, spread
on a baking sheet and
roast for approx 20 minutes, depending
on size
of pieces.
One
of the things I received in my CSA box this week was a butternut
squash, and I decided
on trying it
roasted in a frittata.
I used the idea
of this salad to make one
of the most delicious pizzas I've ever had: marinated the
squash with thyme, lots
of chili and even more garlic,
roasted it & put it
on dough with mozzarella and some preserved lemon.
Spread
on a parchment - lined baking sheet and
roast in the upper half
of the oven until the
squash is tender and the onions are golden, 30 to 35 minutes.
I went looking, and it is weird, but I don't really have any spaghetti
squash on my blog... I usually simply
roast it and toss with olive oil and
roasted garlic and plenty
of cracked black pepper.
I will be using: Two red onions Handful
of Brussel sprouts 1 purple cauliflower 1 white cauliflower 1 romanesco 1/4 celeriac 1 delicata
squash 4 cloves
of garlic, skins
on until after
roasting, then remove Olive oil Salt and pepper to taste
OK, here are some favorites we've been cooking up at my place: - vegetable curry (grind my own whole spices, use whatever veggies we get in our weekly CSA share; radishes / beets, eggplant,
squash, greens, etc)- quick kale (sauteed with coconut oil, chili flakes, garlic, [lemon grass], soy sauce, lemon juice)- pac choi w / sauteed mushrooms «chinese» style (with fish sauce, rice wine vinegar, jalepeno / chili, soy sauce, etc)-
roasted radishes w / poached eggs - «teamwork pasta» — this is your recipe for pepper and cheese pasta, but it helps having two sets
of hands to make it in our house... we put an egg
on this too
of course - tuna pasta (chopped onion, garlic, lemon zest, chili flakes, tuna, olives — easily adaptable to what you already have in the house and like)-
roast chicken
on friday -
roasted sweet potatoes - omlets - challa french toast
Sometimes he would beef them up with mushrooms,
roasted butternut
squash, or potato, but often they were simply braised swiss chard with lots
of chile flakes and a generous sprinkling
of queso fresco
on top to cool the heat.
I have tried a number
of riffs
on this recipe over the years (replacing some
of the cheese with
roasted butternut
squash puree, replacing some
of the butter with sour cream or cream cheese, using more eggs, fewer eggs, using whole milk or even cream in place
of evaporated milk).
Toss
squash cubes with 1 tablespoon
of oil and arrange in a single layer
on parchment - lined baking sheet or in
roasting pan.
Almond Sauce Stir - Fry Autumn's Best Stuffed Acorn
Squash Autumn Millet Bake Baked Falafel with Fava Bean Salad & Harissa Ballpark Nachos Barley Butternut Risotto Bengali Cabbage Curry Best Salad Ever Black & White Chili Blackened Tofu with Creole Sauce Braised Chicken (
of the Woods) with Sauerkraut Bulgur Bowl Butternut Chickpea Curry Butternut Chickpea Fritters Butternut Vegetable Risotto Cantaloupe Risotto Carmelized Tofu & Brussels Sprouts «Cheese» Enchiladas with Chili Con TVP «Chicken» and Broccoli in Black Bean Sauce Chickpea & Broccoli Casserole Chiles en Nogada Chinese Orange Tofu & Vegetables Chipotle Butternut Tacos Citrus -
Roasted Tofu Collard Green Curry Coriander Tempeh & Zucchini w / Couscous Upma Cornbread Stuffin» Stuffed Acorn
Squash Crab» Cakes & Chipotle Tartar Sauce Creamed Sorrel with Lentils
on Toast Crispy Crunchy Tofu Pockets Curry Pie Enchiladas Verde with Cashew Crema Easy - Peasy Pot Pie Farm Fresh Stir - Fry Free - Form Lasagna Ginger - Orange Stir - Fry Green Bean Masala Green Curry Stuffed Banana Peppers Green Kuri Curry Grilled Potato Pesto Pizza Guinness Pie Herb
Roasted Tofu & Fingerling Potatoes Isa's Tempeh Crab Cakes Italian Polenta Bake Jamaican Veggie Patties Japchae Komatsuno Greens in Ginger Miso Sauce Lentil & Eggplant Curry Lentil Quinoa «Falafel» Lightly Seared Chicken
of the Woods Mushroom with Basil Polenta and Garlicy Swiss Chard Maple Mustard Glazed Tofu & Brussels Sprouts Okra Bowl Orange Sesame Tofu & Garlicky Swiss Chard Orange - ish Broccoli & Bok Choy Stir Fry Pakistani Red Lentil Dal Pan
Roasted Hen
of the Woods Mushrooms with Tatsoi Mustard Greens and Pumpkin Maple Polenta Pesto Stuffed Eight Ball Zucchini Plantain & Black Bean Enchiladas Pierogies and Sauerkraut Pistachio Crusted Tofu Pomodori Col Riso Pumpkin & Black Bean Casserole Quinoa Stuffed Acorn
Squash Red, Green & Blue Quinoa
Roasted Cauliflower Tacos with Blood Orange - Avocado Salsa
Roasted Delicata
Squash Root Vegetable Shepherd's Pie Savory Kale & Mushroom Filled Buckwheat Crepes Seitanic Pot Pie Seven Spice Lentil Bulghur Balls Sorghum Risotto Southern BBQ Tofu Spaghetti
Squash with Brazil Nut Basil Pesto, Oven
Roasted Tomatoes, & Spinach Southwestern Sweet Potato Shepherd's Pie Stewed Eggplant & Okra Stuffed Acorn
Squash Stuffin» Stuffed Acorn
Squash Stuffed Cabbage Sugar Snap Peas & Millet Bowl Summer Stuffed Portobellos Summer Tomato Tart Sweet Potato Falafel Sweet Potato Kale Balls Sweet & Sour Stir - fry Southern Fried Chicken
of the Woods Mushrooms Szechuan Eggplant Tacos Al Pastor Taco Pie Tempeh Curry Tempeh Tacos Thai Basil Eggplant Thai Inspired Garden Curry Tomato Basil Polenta Stacks TunaNOT Casserole Tteokbokki VegLoaf Veggie Lentil Loaf White Ruffle Eggplants Stuffed with Ginger Sesame Zucchini Noodles Yemenite Eggplant Casserole
However, when smaller butternut
squash seeds are
roasted and crushed into a fine powder, they take
on the flavor and aroma
of finely chopped nuts.
About a month ago I tried a butternut
squash sandwich from Brooklyn sandwich shop Court Street Grocers — a combo
of roasted butternut
squash, white cheddar, shallot vinaigrette, pickled red onion, Dijionaise, all
on a hoagie roll — and became obsessed.
Place
squash flesh side down
on sheet tray and
roast for 30 - 40 minutes until the prongs
of a fork easily pierce the flesh.
Roasted winter
squash, refried beans, a crunchy slaw, and a sprinkle
of cheese all piled
on a crunchy corn tortilla.
Roasted chicken seasoned with chili powder, ground cumin, and freshly ground pepper
on a bed
of zucchini and yellow
squash noodles, carrots, and chickpeas...
On the savory side, drizzle it atop
roasted squash along with a sprinkle
of orange zest.
Directions: Rinse quinoa, allow to drain thoroughly, place in boiling salted water and simmer with lid
on for 15 — 20 minutes, until tender / Remove from heat and let sit with lid
on for 5 more minutes / Spoon and spread quinoa onto a cookie sheet / Let it cool and dry out a bit, then put quinoa in a large bowl / While quinoa is cooking, place
squash ribbons and leeks
on one or two cookie sheets, drizzle with 2 — 3 T olive oil, sprinkle with salt and pepper, toss and spread evenly across the pan /
Roast at 425 degrees for 12 — 15 minutes / When tender, remove from oven and let cool / My
squash ribbons sort
of fell apart at this point.
Roast, stirring occasionally, until tender throughout and lightly browned, 30 to 45 minutes (depending
on the variety
of squash).
Spreading
roasted red pepper hummus
on this easy grilled pizza makes a fast and easy base for tender summer
squash and salty chunks
of feta.
Apfelstrudel Recipe (Apple Strudel from Scratch) from House
of Nash Eats Apple and Onion Cornbread from A Day in the Life
on the Farm Apple Butter Cheesecake from The Redhead Baker Apple Chicken Stew from Jolene's Recipe Journal Apple Cider Dark & Stormy from The Crumby Kitchen Apple Mincemeat Pie from Palatable Pastime Apple Pie Bread from Sew You Think You Can Cook Apple Pie Pancakes from 4 Sons «R» Us Apple Praline Bread from Family Around the Table Apple Stuffing Crusted Pork Chops from Caroline's Cooking Apple Walnut Bars from The Chef Next Door Battered Chocolate Caramel Apple Slices from The Freshman Cook Caramel Apple Pull Apart Bread from Hezzi - D's Books and Cooks Apple Crack Slaw Egg Rolls from Dad What's 4 Dinner Cinnamon Apple Donuts from Daily Dish Recipes Diminutive Caramel Apples from Culinary Adventures with Camilla Easy Caramel Apple Butter from Grumpy's Honeybunch Fast and Easy Peanut Butter Yogurt Fruit Dip from Cooking With Carlee Mom's Apple Cake from Books n» Cooks Oatmeal Applesauce Muffins from Amy's Cooking Adventures PB Apple Butter Muffins from A Kitchen Hoor's Adventures
Roasted Butternut
Squash and Apples from Simple and Savory
Roasted Sweet Potatoes and Apples from Feeding Big Savory Apple Turkey Brie Galette from Bear & Bug Eats Swiss Vegetarian Autumn Lasagna With Apples &
Squash from All That's Jas
The grain forms the base
of this cozy take
on roast chicken, with the sweet pop
of pomegranate seeds and creamy bite
of roasted butternut
squash.
I just made with some changes... spinach for kale, because that's the green I had
on hand, shaved parmesan for pecorino, one piece
of bread, and a few marcona almonds finely chopped,
roasted chickpeas and
roasted cubed butternut
squash (because I had some left over from the pumpkin feta muffins although the dynamic
of the salad was a little different, it was delicious.
Directions: Cut in half and seed
squash, place flesh side down
on parchment covered
roasting pan with a 1/2 — 1 C water /
Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop cooked
squash from skin and spoon straight into the soup pot / While
squash is
roasting, sauté onion in olive oil for 5 minutes, add garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked
squash and 2 quarts
of the stock or water / Stir to mix / Simmer slowly with lid
on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blended.
I've taken to
roasting a tray
of sliced butternut
squash, red peppers, red onions and fennel and using that to top the lentils and quinoa, with a liberal smattering
of feta cheese and pomegranate seeds
on top.
Also, since we're
on the topic
of Brussels sprouts and Thanksgiving, check out these two favorite recipes:
Roasted Brussels sprouts and butternut
squash salad with horseradish dressing Creamy Brussels sprouts and leeks
This Lemon and Herb Spaghetti
Squash with
Roasted Shrimp is a lighter taken
on shrimp scampi that is quick and easy, healthy and full
of so much flavor!
I make tea 5 times a day
on the stove, I make sweet potato and carrot fries by the oven load, I
roast squash almost daily... and that's the tip
of the iceberg!
Apart from the pumpkin falafel, this bowl stars
roasted squash, tomatoes, spelt and barley, all
on a bed
of leafy mixed greens.
This nutrient - rich
squash roasts to tender perfection while you prepare the quinoa stuffing
on the stove, so it's a relatively hands - off part
of the meal, but it makes for an impressive presentation.