Squash Recipes (Delicata, Butternut, Acorn)

Roasted Carrots & Squash

16 oz Baby-Cut Carrots

20 oz Butternut Squash, cut in 1-inch pieces

3 Tbsp Olive Oil

Salt and pepper to taste

1 Tbsp Lemon Juice

Preheat oven to 450 degrees.

·         Toss carrots and squash with olive oil in large bowl; season to taste with salt and pepper. Roast on center rack of oven 20-30 min, until tender and lightly browned.

·         Drizzle with lemon juice just before serving.

Butternut Squash with Baby Spinach

20 oz each Butternut Squash, cut in 1-inch cubes

Salt and pepper to taste

1 pkg (6 oz) Fresh Baby Spinach

1/4 cup Dried Cranberries

 

1/2 cup Chopped Walnuts

 

Preheat oven to 450 degrees.

·         Spray squash with non-stick spray in large bowl; season to taste with salt and pepper. Arrange in single layer on large baking sheet. Roast 25- 30 min, until tender and brown. Remove from oven.

·         Toss squash, spinach, walnuts and dried cranberries cover and return to cooling oven until ready to serve.

 

 

Roasted Cauliflower & Delicata Squash & Baby Spinach

1 head cauliflower, cored, cut into bite-size pieces

20 oz Delicata Squash, cleaned and cut

 

Non Stick Spray

Salt and pepper to taste

6 oz Fresh Baby Spinach

Directions:

 

Preheat oven to 450 degrees.

·         Spray cauliflower and squash; season to taste with salt and pepper. Arrange in single layer on baking sheet. Roast on center rack 30 min, or until tender.

·         Add spinach to large bowl; add hot cauliflower-squash mixture. Toss to wilt spinach (consider covering with foil and returning to cooling oven until time to serve to further wilt the spinach). Season to taste with salt and pepper.

Roasted Acorn Squash with Brandied Apples & Craisins

2 small acorn squash, quartered, seeded

2 Tbsp Unsalted Butter

dash paprika

dash ground cinnamon

Salt and pepper to taste

1 cup craisins

2 small McIntosh apples, cored, 1/4-inch dice

2 Tbsp Olive Oil

1/2 cup brandy

2 Tbsp Light Brown Sugar/Splenda Blend

1 sprig fresh thyme

 

Preheat oven to 350 degrees

o   Arrange squash quarters on parchment paper-lined baking sheet. Melt butter in small saucepan; spoon over squash. Sprinkle squash with paprika and cinnamon; season with salt and pepper. Roast about 35-40 min, until tender. Set aside.

o   Add craisins and apple to large bowl; toss to combine. Add 2 Tbsp olive oil to sauté pan. Add apple-raisin mixture. Sauté on MEDIUM-HIGH 5-8 min, until tender.

o   Add brandy, stirring. Flambé (carefully). Add brown sugar. Cook, stirring, 1-2 min, until reduced to syrupy consistency.

o   Top squash with apple-craisin mixture. Garnish with thyme leaves.

 

My New Favorite Vegetable: Spaghetti Squash

Spaghetti Squash Au Gratin

 

o   2-3 lbs Spaghetti Squash

o   8 wedges laughing cow spreadable cheese

o   3 oz shredded parmesan cheese

o   1 oz shredded white cheddar

o   2 TB grated parmesan cheese

 

Place whole spaghetti squash in the microwave for about 1 minute, remove and slice open lengthwise (stem to end). Scoop out seeds and place one half on a plate with ¼ cup of water, skin side up, and drape with plastic wrap. Microwave for 12 minutes, remove and repeat with the second half.

Once squash is cool enough to handle, scrape out the spaghetti-like strands into a mixing bowl, set aside.

Mix together the cheeses (you can leave some out for topping of mix it all up for insides, it’s your choice). If your cheese is too cold and won’t mix well, microwave for 30 seconds to 1 minute.

Add spices, such as thyme and parsley to your cheese mixture.

Gently fold in the spaghetti squash strands. Mix well.

Spread into a baking pan (I line mine with parchment paper) and top with additional cheese (optional).

Bake at 450 degrees for 20 minutes or until golden brown.

Spaghetti Squash Casserole

2-3 lbs Spaghetti Squash

8 wedges laughing cow spreadable cheese

3 oz shredded parmesan cheese

1 oz shredded white cheddar

2 TB grated parmesan cheese

1 lb cooked chicken tenders, chopped

½ cup TSP, cooked in chicken stock

Spices (suggested); thyme, rosemary, parsley, oregano

 

 

o   Place whole spaghetti squash in the microwave for about 1 minute, remove and slice open lengthwise (stem to end). Scoop out seeds and place one half on a plate with ¼ cup of water, skin side up, and drape with plastic wrap. Microwave for 12 minutes, remove and repeat with the second half.

o   Once squash is cool enough to handle, scrape out the spaghetti-like strands into a mixing bowl, set aside.

o   Mix together the cheeses (you can leave some out for topping of mix it all up for insides, it’s your choice). If your cheese is too cold and won’t mix well, microwave for 30 seconds to 1 minute.

o   Add spices, such as thyme and parsley to your cheese mixture.

o   Gently fold in the spaghetti squash strands.

o   Mix in chicken and TSP chunks

o   Line a baking pan with parchment paper, spread casserole and top with additional cheese (optional).

o   Bake at 450 degrees for 30 minutes or until golden brown.