Posts tagged squash

Roasted Delicata Squash with Caramelized Onions

November 4, 2009 · Filed under Autumn, Side/Salad · Tagged , , ,

Posted by Lisa

Roasted Delicata Squash with Caramelized Onions

Delicata squash is one of my favorite winter squashes.  Some members of the family aren’t big on winter squash, so I’m always looking for interesting ways to prepare them, though roasting them with olive oil, salt and pepper would be just fine by me.  The skin can be left on delicatas, because it isn’t too tough.  It will not get as tender as the flesh, so be prepared for a chewy texture against smooth creamy flesh.  If that doesn’t appeal to you, then you should remove the skin.  The balsamic vinegar in this preparation adds a nice mellow acidity to the sweetness of the delicata.

Roasted Delicata Squash with Caramelized Onions

printable recipe

  • 2 large or 3 medium delicata squashes, cut lengthwise, seeds removed and sliced into 1/2″ thick slices
  • 1 large red onion, sliced into 1/4″ slices
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 2-3 tablespoons olive oil
  • 1 teaspoon sea salt
  • a few grinds of pepper

Preheat oven to 400°F.  Combine all ingredients and toss to coat squash and onion slices.  Arrange on a large baking sheet in a single layer.  Stir every 15-20 minutes.  Remove from oven and serve when squash is tender and onions are caramelized, approximately 45-55 minutes baking time.

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Fried Zucchini

August 12, 2009 · Filed under Side/Salad, Summer · Tagged , ,

Posted by Lisa
Fried Zucchini

Fried Zucchini

I rarely fry foods, not because I don’t love fried foods, but the hassle of heating oil and then cleaning up afterward is not something I enjoy.  Fried zucchini are delicious, but I’ve never made them before, so considering the bagful of squash and zucchini I received from my friend, I decided that it was time to try frying them.  I whipped out my Victory Garden Cookbook and turned to the summer squash section, perused the deep frying section and decided on batter frying.  The technique is quite easy.  Make a batter from 1/4 cup oil, 1/2 cup water and 3/4 cup flour.  Let sit a while and then add one beaten egg white.  Prior to making your batter, slice you squash or zucchini into 1/4″ slices, place them in a colander and sprinkle with salt.  Let them release their liquid for about 30 minutes.  Dry each slice before dipping into batter and then frying in hot oil of your choice.  I used coconut oil.  Fry until golden brown.  If your oil is deep enough, you may not need to turn them; mine was only an inch or so deep, so I had to turn each one.

These were really wonderful served with the last precious jar of tomato sauce that I canned last year, but they would probably be equally delightful served with tomatillo or regular salsa, homemade ranch dressing or  sour cream mixed with dill or basil .

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Southwestern Stuffed Zucchini/Squash

July 23, 2009 · Filed under Main Dish, Summer · Tagged , , ,

Posted by Lisa
Southwestern Stuffed Zucchini/Squash

Southwestern Stuffed Zucchini/Squash

I was inspired to make these Southwestern stuffed zucchini and squash by this post from Kathy at Wives with Knives.  The recipe in the post that she referenced called for boxed rice and packaged seasonings, which I never use because of the preservatives and additives and also because it’s so easy to make your own seasonings from fresh spices.  So, I adjusted the recipe to use unprocessed foods and create this stuffed zucchini recipe.  I used round zucchinis and squashes that I picked up at the farmers market.

Southwestern Stuffed Zucchini/Squash

printer-friendly recipe

  • 6 round zucchinis or squashes
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 pounds ground beef
  • 1 1/2 teaspoons salt
  • 2 teaspoons chili powder
  • 1/2 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1 1/2 cups Mexican* or plain rice
  • 1/2 cup grated sharp cheddar cheese

Preheat oven to 375°.

Clean and dry squashes.  Cut the top off, about 1/2 inch below the stem.  Save this top for a lid.  Hollow out the squash with a spoon, leaving at least 1/4″ of shell.  Reserve insides for another use.  (I sautéed mine with garlic, salt and pepper and served as a side dish.)  Season hollowed squashes with salt and pepper, then place in a baking dish.

Brown ground beef with onions and garlic.  When beef is no longer pink, add salt, chili powder, cumin, oregano and black pepper.  Cook on medium to low heat until all moisture is evaporated.  Add rice and stir to combine.

Stuff squashes with beef and rice mixture.  You can pack it down in there and mound it slightly on top.  Place squash lid on top.  Bake for at least one hour, until squash is tender when pierced with a fork or knife.  Remove squash lids and sprinkle grated cheese on top of each squash then bake a few minutes more until melted.  Replace squash lids for serving.

*I used leftover Mexican rice from a previous meal. I will try to remember to post the recipe in the near future.

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Leftover Squash Muffins

February 4, 2009 · Filed under Autumn, Baked Goods, Winter · Tagged ,

Posted by Lisa
Leftover Squash Muffins

Leftover Squash Muffins

When I made enchiladas on Monday night, I had some plain cooked acorn squash leftover.  Tuesday morning I decided I should make some muffins with that squash, so I modified this recipe as follows.

Leftover Squash Muffins

  • 2 1/2 cups all purpose flour
  • 1/2 cup rolled oats
  • 1 c. sucanat or rapadura sugar
  • 4 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup milk
  • 1 – 1/2 cups mashed cooked winter squash
  • 1/2 cup oil
  • 2 eggs

Preheat oven to 350.  Mix dry ingredients in large bowl.  Mix wet ingredients in medium sized bowl.  Add wet ingredients to dry ingredients and stir just until combined.  Spoon into muffin tins, about 2/3 of the way full.   Bake for 20-25 minutes.

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