Place the chopped
pieces of squash and sweet potato on the foil.
Thread three
pieces of squash onto skewers and sprinkle with toasted sesame seeds.
Reduce the heat to medium - low and simmer, stirring occasionally and breaking up any large
pieces of squash, until the flavors meld together, about 15 minutes.
Drizzle olive oil over the flesh of
both pieces of squash, then sprinkle with salt and fresh ground pepper.
Remove the skin from
both pieces of the squash.
Reduce the heat to medium low and simmer for 15 - 20 minutes, using a spoon to break up any large
pieces of squash.
Slather
each piece of squash with butter, sprinkle generously with salt, place on a baking sheet skin sides down, and place in the oven.
For example, I chopped up zucchini and other veggies into almost a mince so they would be discretely hanging out in the filling — like, «who me,
a piece of squash?
Once you can stick a fork easily through
a piece of squash they are finished baking.
In fact one large organic sweet potato, apple or
piece of squash can make up to twenty servings.
Cut
each piece of squash in half again.
Not exact matches
And it's sort
of like if you have a balloon in your hands, if you try and
squash it, it won't stay round, one
piece will pop out between your fingers and another
piece will move somewhere else.
For this I just baked the
squash for an hour or so, rubbing each
piece with olive oil and a sprinkling
of chilli, after cooking for that long they become so wonderfully tender so every bite literally melts - in - your - mouth.
About 5 - 8 minutes before the
squash is finished add the mushrooms to the baking tray with a drizzle more olive oil and a spinkling
of rosemary and salt — before you cook them you'll need to peel them and sliced them into
pieces though.
The blend
of warming spices and hint
of smoky flavor pairs perfectly with the tender nutty
pieces of butternut
squash.
5 cups chicken broth (or, 3 cubes
of homemade bouillon cubes + 3 - 4 cups
of water) 2 TBL olive oil 1 cup pearl barley, rinsed and drained 1 bunch kale, stems removed and leaves torn into large
pieces (about 6 cups) half a good sized butternut
squash, already roasted and cubed half an onion, diced 2 cloves garlic minced grated fresh Parmesan cheese, to top
Place
squash pieces in a glass container with 1/2 inch
of water, face down, and microwave until tender - about 6 - 8 minutes.
Place
squash pieces on top
of salad and serve!
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 love the idea
of pumpkin pie because I love
squash and I love all those spices, but I have never been able to choke down a
piece.
3 cups butternut
squash, cubed 2 cups green beans, trimmed and cut into 2 - inch
pieces 1 cup, packed, baby spinach 1 package extra firm tofu, cut into 1 - 2 inch cubes 3 tablespoons extra virgin olive oil 5 garlic cloves, chopped 1 tablespoon chopped ginger 1 small shallot, finely minced 1 serrano chili, chopped 14 oz (1 can) coconut milk salt and pepper to taste pinch
of chili pepper flakes (I used bird's eye chili flakes, which is hotter than regular red pepper flakes.
For toppings, I added roasted butternut
squash pieces, but you can also use a spoonful
of this cinnamon pecan pumpkin butter instead, or just sprinkle some caramelized nuts.
1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10
pieces okra, tops removed, sliced 1 cup chopped pumpkin or
squash (if out
of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped
In addition I like it with lots
of herbs, or an herby drizzle, tossed with pan-seared greens, punctuate with extra-roasted tiny
pieces of winter
squash, in broths...
First, roast thinly sliced
pieces of delicata
squash for 20 - 25 minutes.
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.
If you take the extra step
of first freezing the
squash in a single layer on parchment paper on cookie sheets, then when they are frozen transfer it to a freezer bag / container, each
piece will be individually frozen, not freeze into a lump and will not be mush when defrosted.
Soup Ingredients: 1 ButterCUP
squash, chopped into bite - sized
pieces 2 Bosc pears, chopped into bite - sized
pieces 3 carrots, chopped 1 red onion, chopped 1 tbsp fennel seeds 1 tbsp Turmeric powder 1 tbsp minced ginger 3 cloves
of garlic, minced 1 sprig
of fresh rosemary, finely chopped 2 tbsp olive oil TIP: Leave the buttercup -LSB-...]
1 cup
of black rice 1 small butternut, acorn (or any type
of squash), peeled, seeds removed, and diced (about 2 cups) extra virgin olive oil salt + pepper 2 large handfuls
of spinach 1 small red onion, sliced grapeseed (or a neural high heat oil) salt 2 tablespoons
of sesames seeds 1/4 cup
of pumpkin seeds for the sesame ginger dressing: 1/2 inch
piece of ginger, peeled 1 small shallot 1 garlic clove, peeled 1 teaspoon
of honey 1 tablespoon
of lime juice 2 tablespoons
of toasted sesame oil 1 teaspoon
of tamari (OR 1/2 teaspoon
of salt) 3 - 4 tablespoons
of grapeseed or sunflower oil
Transfer 1/2
of mixture to each
of the prepared pans, spreading the
squash so that the
pieces are not touching.
I came across this recipe while looking for ideas on how to use the 12,454,656
pieces of yellow
squash that came from my garden.
When you drape the paper - thin
pieces on top
of the hot
squash, they practically melt, leaving nearly nothing but salty, porky flavor.
Mix the sweet potatoes and butternut
squash in a large bowl with 2 - 3 tablespoons
of olive oil or enough to lightly coat each
piece.
Rub the cut sides
of the
squash pieces with the olive oil and then place skin side - down on a rimmed baking sheet.
1 cinnamon stick 1 whole nutmeg, halved 1 stalk lemongrass, chopped 2 cardamom pods 1 one - inch
piece of fresh ginger, peeled and chopped 2 dried chipotle chilis 1/4 cup extra-virgin olive oil 1 large leek, white and pale green parts, rinsed and finely chopped 3 pounds butternut
squash, peeled and cut into 1 - inch cubes 1 cup drained canned or jarred chestnuts, chopped 2 tablespoons chopped fresh sage 8 cups water
This will make the
squash easier to slice.Next, cut the
squash crosswise into 2
pieces at the neck
of the
squash to reveal the seeds.
meaty lamb bones (neck are my favorite, but arm or blade shoulder chops are also good) Filtered water (1/2 gallon) Light splash
of vinegar (I use apple cider) 1 small
piece kelp 1 large onion, diced 2 celery stalks, chopped 3 medium carrots, peeled and chopped 1 - 2 parsnips, peeled and chopped 1 turnip, peeled and chopped 1 large
piece of pumpkin or
squash, chopped 2 - 3 leaves swiss chard, rinsed and finely sliced 1 medium tomato, chopped (or 1 Tbsp.
Uses very lean beef round roast - about the price
of hamburger - cut into about 1 - inch
pieces; same with
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.
Place a scoop
of the spaghetti
squash in the center and top with a
piece of the braised chicken.
** Step 2: In a small saucepan combine small
pieces of chopped carrots, fresh or frozen peas, fresh or frozen green beans, zucchini or summer
squash and fresh or frozen spinach.
Step 1: Combine fresh or frozen green beans and peas, summer and / or zucchini
squash and thinly sliced
pieces of potato, and small
pieces of chopped carrots.
of filling into each butternut
squash piece.
Tuesday: 9:30 — egg white / oat fiber «cinnamon rolls,» black coffee, vitamins & water (FP) 12:30 —
piece of quest bar (FP) 1:45 — joseph's pita w / pizza sauce, mozzarella & pepperoni; spring mix salad w / snap peas, cucumber, bell pepper, zephyr
squash, a dollop
of greek yogurt & gwen's ranch seasoning; no bake fudgy cookie; water (S) 4:00 — 1/2 quest bar & water (FP) 7:00 — spring mix & chicken breast salad; tomato w / LF cottage cheese, okra, bell pepper & snap peas; water (FP)
For the Salad: 1 Cup Roasted Kabocha
Squash, Cubed 1 Cup Roasted Eggplant, Cubed 1/4 Cup Dried Unsweetened Cherries 1/4 Cup Toasted Walnuts, Chopped 1 Small Bunch
of Kale, Washed, Stemmed, and Chopped to Bite - size
Pieces (with a knife or using a food processor) 1/2 — 1 TB Hemp Seeds (optional, but gives a wonderful nutty, creamy feel) Lemon Juice and Salt for Massaging the Kale
zest
of one large lemon 8 ounces dried whole wheat pasta (penne or something comparable in size) 1 1/2 cups butternut
squash, peeled and sliced into quarter sized
pieces 3 handfuls kale, chard, and / or spinach, loosely chopped 2 cups plain Greek yogurt (I use 2 % here) 2 egg yolks 3 cloves garlic, chopped 1/2 teaspoon fine grain sea salt 2/3 cup sliced almonds, toasted 1/4 cup Kalamata olives, pitted and torn into
pieces scant 1/4 cup feta cheese, crumbled 1/4 cup fresh mint, chopped
Time will vary depending on size
of squash pieces
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch
piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups
of water) 1 tablespoon soy sauce 2 pounds pattypan
squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow
squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest
of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs
of basil or cilantro
You approach the oversized
squash wedge with a fork and knife, like you would a
piece of protein, and maybe it's in my head, but this looks nothing like the «rabbit food» that so many vegetable centric dishes get categorized as.
250 puy or beluga lentils 1 tablespoon coconut or olive oil 5 — 7 shallots, finely chopped 4 garlic cloves, finely chopped to a paste with 1 teaspoon salt 11/2 teaspoons ground cumin 1 teaspoon ground turmeric 1 teaspoon ground cinnamon 1 teaspoon paprika 1 teaspoon ground coriander 1 red pepper, halved, deseeded and finely chopped 1 - 2 red chillies, deseeded and finely chopped 2 tomatoes, finely chopped 400g butternut
squash, cooked and chopped into small
pieces 400 ml coconut milk 1 tablespoon tahini 1 tablespoons honey or agave syrup juice
of 1 lime 3 tablespoons soy sauce 2 tablespoons extra virgin olive oil salt and pepper simple yogurt sauce: 200g yogurt or vegan yogurt (soygurt or coconut yogurt) 1 teaspoon honey or agave syrup drizzle
of extra virgin olive oil quickest cucumber salad 1/2 cucumber, shaved into ribbons 4 tablespoons rice vinegar to serve: fresh coriander hot sauce, like sriracha cooked brown rice or other whole grain lime wedges