Tag: squash

Appetizer Vegetarian · Gluten Free · Holiday Food · Vegan · Vegetable sides · Vegetable-related

Roasted Winter Squash with Cashew Harissa Sauce & Gremolata

Belinda

Recipe by Natalie Seldon from “Pretty Edible Stylist”
I never tire of squashes and I could easily cook with them several times a week right up until the supply runs out in early spring. Harissa can be quite fiery, so you may prefer to start with 1 tsp and taste before adding more.

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Serves 2-4 (depending on serving as side dish or main meal)

2lbs mixed squash of your choice
olive oil

For the cashew harissa sauce
7oz (200g) cashews, preferably soaked for at least 2 hours
1-2 heaped tsp harissa
2 garlic cloves, crushed
juice of ½ small lemon
2 fl oz (50ml)cream (use nut or soya milk to make this vegan)

For the gremolata
zest of lemon
1 garlic clove, finely chopped
a handful of flat leaf parsley, finely chopped

1/2 cup toasted pumpkin seeds

Preheat the oven to 400F, 200C, fan 180C.
If your squash is a butternut or thin-skinned variety, there is no need to peel it. Halve it, scoop out the seeds and cut into thick slices or boats. Lay both the squash on a tray (you may need a couple as you want the slices to be in one layer and slightly spaced apart to help them crisp up)
Drizzle with oil then bake in the oven for 30-35 minutes, or until golden and crisp. Add some seeds 20 minutes before the end of cooking time.

Meanwhile, make the harissa cashew sauce. Blend all the ingredients together with a little salt in a food processor or high-speed blender until smooth and creamy. Then mix together the lemon, garlic and parsley for the gremolata.

When you are ready to serve, spoon the sauce onto individual plates or a large serving platter. Place the squash on top and sprinkle with the toasted seeds and gremolata.
Season a little more, then add another glug of olive oil if you wish.

Appetizer Vegetarian · Holiday Food · Vegetable sides · Vegetable-related

Squash and radicchio salad

Belinda

A really super and interesting Winter salad great for Thanksgiving or other Holidays.
From “Bon Appetite” magazine

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Serves 8- 10

6 x Delicata squashes, halved, seeds removed, sliced into 1″-thick half-moons
¼ cup extra-virgin olive oil
Kosher salt, freshly ground pepper

Vinaigrette and Assembly
1 cup pecans
1 tsp. plus ½ cup extra-virgin olive oil; plus more for drizzling
Kosher salt
½ small shallot, finely chopped
¼ cup plus 1 Tbsp. fresh lemon juice
2 tbsp. fresh orange juice
2 tbsp. Dijon mustard
4 tsp. pure maple syrup
Freshly ground black pepper
2 small heads of radicchio, leaves separated, torn if large
½ medium Asian pear, thinly sliced
3 oz Parmesan, shaved
¼ cup parsley leaves
½ lemon

Place racks in middle and lower third of oven and set a rimmed baking sheet on each; preheat oven to 450°.
Toss the squash with oil in a large bowl; season with salt and pepper.
Remove baking sheets from oven and divide squash between them, arranging in a single layer. Roast, rotating sheets halfway through, until browned and tender, 15–25 minutes. Set squash aside; reduce oven temperature to 350°.

Do Ahead: The squash can be roasted 1 day ahead. Let cool, then transfer to an airtight container. Cover and chill. Bring to room temperature or heat slightly in a microwave before using.

Vinaigrette and Assembly
Toss the pecans with 1 tsp oil in a small bowl; season with salt. Toast on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8–10 minutes. Let cool, then coarsely chop. Set ½ cup pecans aside for serving.

Blend the shallot, orange juice, mustard, maple syrup, ¼ cup lemon juice, and remaining pecans in a blender until mostly smooth. With motor running, gradually stream in ½ cup oil and blend until emulsified and smooth. Season dressing with salt and pepper.

Toss the radicchio and half of dressing in a large bowl to coat; season with salt and pepper. Arrange on a platter.
Toss reserved squash with remaining dressing in the same bowl to coat; season with salt and pepper. Arrange over the radicchio.

Toss the Asian pear with 1 Tbsp. lemon juice in a small bowl.
Top the salad with the Asian pear, cheese, parsley, and reserved pecans.
Squeeze juice from lemon half over and drizzle with oil; season with more salt and pepper.

Do Ahead: Vinaigrette can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

Meat

Baked spaghetti squash with Italian sausage, basil and mozzarella

Belinda

Spaghetti squash is a great way of feeling like you’re eating pasta without the carbs. This is a recipe posted by the website “Delish” and is super easy and tasty.

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Serves 4

2 large spaghetti squash, halved
2 tbsp. extra-virgin olive oil
kosher salt and freshly ground black pepper
3/4 lb Italian sausage, casings removed
1/2 cup tomato sauce
1 cup shredded mozzarella cheese
3/4 cup grated parmesan cheese
1/3 cup (or more) shredded fresh basil

Preheat the oven to 400°.
On a large baking sheet, rub insides of spaghetti squash with olive oil and season generously with salt and pepper.
Bake until tender, 55 minutes to 1 hour.
Remove from the oven and heat the broiler.
Once cool enough to handle, shred the spaghetti squash with a fork.
Meanwhile, in a large skillet over medium-high heat, cook the sausage until browned. Season with salt and pepper and mix in the tomato sauce and fresh basil.
Divide the tomato/sausage/basil mixture between the halves.
Mix the two cheeses together and top with the cheese mixture.
Broil until the cheese is browned and the squash is warmed through, 4 to 5 minutes.
Serve hot.

Appetizer Vegetarian · Gluten Free · Vegetable sides

Chile-roasted Delicata squash with queso fresco

Belinda

Here’s another interesting vegetable dish.
I happen to love Delicata squash as it’s the sweetest of the squashes and you don’t need to peel it. It’s perfect paired with these flavors and well worth trying

Serves 4

2 delicata squash (about 1½ pounds)
3 tablespoons plus 1 teaspoon extra-virgin olive oil
1 tablespoon maple syrup
½ teaspoon ground cumin
¼ to ½ teaspoon chipotle chile powder
¼ teaspoon sweet paprika
¼ teaspoon fine sea salt, plus more to taste
¼ cup crumbled queso fresco (you can use French feta cheese)
2 tablespoons coarsely chopped fresh cilantro

Preheat the oven to 400°F.

Slice the squash in half crosswise. Scoop out the seeds and pulp, discarding the pulp. Rinse the seeds and set aside to drain. Slice each squash half into ¼-inch to ½-inch rounds.

In a large mixing bowl, combine the 3 tablespoons olive oil, maple syrup, cumin, chipotle powder, paprika, and salt. Add the squash and toss to thoroughly coat. Arrange the squash in a single layer on a large baking sheet, overlapping the slices slightly if necessary.

On a separate baking sheet, toss the squash seeds with the remaining 1 teaspoon of olive oil and a light sprinkle of salt.

Place the squash and seeds in the oven. Roast the squash for 20 to 25 minutes, turning the slices halfway. Check on the seeds after 10 minutes and remove from the oven when golden brown. The squash will be ready when fork-tender, golden brown, and caramelized.

Place the squash on a large serving dish. Sprinkle the toasted seeds, queso fresco, and cilantro leaves over the squash.

This dish is best served warm.