#squash recipes

[proshipping-kitten]

I have a bunch of squash and it's not really something people cook with much in my country

I need to use it before it goes bad so if you have any squash recipes please give them to me

[seasonalwonderment]

A Simple and Good Butternut Squash Soup Recipe - Blessed Beyond Crazy

[comingfromastatechampionasshole]

Wild Rice Stuffed Acorn Squash

A favorite winter meal at my house!  I've always loved it, it's nice and warm and filling and really easy! 

This recipe is for four, but it's pretty easy to scale either way. 

You'll need:

1 cup of wild rice 

Olive oil

2 acorn squashes (pick bigger ones, like a a pound or so) 

8 oz italian turkey sausage 

about a cup of chopped onion

about three quarters cup chopped celery

6 oz of shittake mushrooms--shittakes are expensive, so you can use cheaper ones if you must, but the richer flavor of a stronger mushroom really enhances the taste)

 4 cloves minced garlic

a tablespoon or so of lemon juice

6 -8 oz of fresh spinach 

about a half cup of pecans for crunch--you can use any nut you like. I recommend toasting them, but you don't have to. 

Seasonings: I used thyme, which I really like with this, and alpine, and pepper. I also think sage is really good in this, rosemary. Experiment with what you like! 

HOW TO MAKE:

Cook your rice according to the package. This should take nearly an hour for wild rice, so plan accordingly. Preheat your oven to 425, and cut you squashes in half longways. This is the hardest part of the whole fucking recipe because acorn squashes hate to come apart.

 After you cut them in half longways, take all the seeds out and put olive oil all over the cut parts and sprinkle with kosher salt. 

Put them cut side down on a baking sheet (tip: use parchment paper) and cook them for about 20 minutes, or until they start to get soft. Sometimes that's 20 min, sometimes 30. 

Heat some more olive oil in a skillet, and heat it up. Add your sausage, and cook until it's crumbling a bit, and getting browned in spots. 

Add your onion and celery, cook until they begin to get translucent and soft. Add your mushrooms and cook those also, until they begin to get soft, which should be 3-5 min. 

Add your garlic and other seasonings, cook for about a minute or two. Add the spinach and stir it until it's wilted. 

Stir in the cooked rice and lemon juice, check seasoning to see if you have to add more salt or anything. 

Divide the filling between the squash halves and put it inside the 425 oven for ten minutes or so. Serve!

[athomewithmrse]

What to Do with Excess Zucchini and Squash: Gardening Tips and Delicious Recipes

If your garden is overflowing with zucchini and squash, you’re not alone! These prolific summer vegetables are a favourite among gardeners, producing abundantly during the warmer months. While having more than you can eat fresh may feel overwhelming, zucchini and squash are incredibly versatile and easy to preserve. This blog explores creative ways to use and store these garden staples, ensuring…

What to Do with Excess Zucchini and Squash: Gardening Tips and Delicious Recipes

[pjakes]

all about That Squash

If you’re looking for some delicious ways to use squash this fall, look no further than these two recipes. They are easy, healthy, and full of flavor. The first recipe is for spaghetti squash boats, which are a fun and low-carb alternative to pasta (a one-cup serving of spaghetti squash has 42 calories; regular spaghetti, 221). You simply roast the squash, scrape out the strands, and toss them…

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[aldersprig]

Squash Fritters

Made these last night & the night before. Delicious!

We made a few changes - no carrots or green onions in the house; first day we subbed out the green onions with onion-onions and the carrots with more squash.  Second day we used rehydrated dehydrated hash browns in place of the onions and carrots. 

I put in a squeeze of ginger and a bit of cayenne too. 

This are a will-do again.  I’d eat these every day for a week. 

[coolveggiedelightuniverse]

Fall Cornucopia Stuffed Acorn Squash

This stuffed acorn squash dish tastes like fall. The stuffing includes, among other things, sweet potato, apple, vegan sausage, pumpkin seeds, and cranberries. All this goodness comes in at under 400 calories per serving and has a little over 18 grams of protein per serving.

Makes 4 servings

Ingredients

For the Baked Squash

2 large acorn squash

Olive oil cooking spray

Black pepper

Sea Salt

1/2 tsp dried Rosemary

Directions for the Squash

Preheat oven to 400 degrees Fahrenheit

Wash squash and cut in half stem to end and scoop out seeds with spoon

Spray inside of squash lightly with the olive oil

Season each squash with a dash of sea salt, black pepper, and dried rosemary

Using a fork pierce outside of squash on each side

Place on a baking sheet lined with parchment paper (the parchment paper will save you much time afterwards, when it is time to clean up!

Once oven is preheated, cook in oven for 45-50 minutes, or until tender.

While the squash is baking, you can prep and cook the stuffing

Once squash is done and removed from oven, reduce oven heat to 350 degrees Fahrenheit

For the Stuffing

2 tsp olive oil

1 small yellow onion, thinly sliced

2 garlic cloves, minced

2/3 cup white wine (I used a Chardonnay; if don’t have wine, you can substitute vegetable broth)

1/2 cup vegetable broth

1 1/2 cup diced sweet potatoes

1 vegan serving vegan sausage (I used Field Roast’s Vegan Apple Sage Sausage, diced

1 medium yellow apple, peeled and diced

1/2 cup dried cranberries

1/4 cup raw pumpkin seed

2 Tbsp pin nuts

Sea salt and pepper

1 tsp dried parley

1 tsp dried thyme

1 tsp ground sage

1/2 tsp cinnamon

1/4 cup pure maple syrup

1 tsp vegan Worcestershire sauce (store bought or you can easily make your own, see below)

1/2 cup parmesan (vegan or regular, if you prefer)

Fresh parsley or dried for garnish

Directions for Making the Stuffing

Heat 2 tsp of olive oil over medium heat

Once oil is hot, add the sliced onions, a dash of salt, and black pepper

As onions start to brown, add 1/3 cup of the white wine and reduce

Once liquid has absorbed, add the sausage, minced garlic, and diced sweet potato to the onions; then add the remaining 1/3 cup of wine, plus the parsley, thyme and sage. Cook until the liquid reduces

Add the vegetable broth, cranberries, pine nuts, pumpkin seed, and apple, vegan Worcestershire sauce, and cinnamon. Cook covered for 5-6 minutes on medium heat, or until the sweet potatoes are tender and the apples cooked.

Remove lid and add the maple syrup. Cook until the maple syrup is reduced to a honey-like consistency

Taste to see if needs more salt, if so add a dash

Once ready, spoon 1/4 of the mixture into each of the squash.

Top with Parmesan cheese

Bake in oven (temp reduced to 350 degrees Fahrenheit) for 15 minutes

Garnish with chopped fresh parley (or dried) and serve

Nutritional Information (per Serving) 

Calories:        343

Protein          18.5 grams

Total Fat        6.4 grams (Sat. fat 1.7 grams)

Cholesterol .  4.4  mg

Recipe for Homemade Vegan Worcestershire Sauce

1 cup Apple Cider Vinegar

1/3 cp Coconut Aminos

3 Tbsp Brown Sugar

1 tsp Dijon Mustard

1/4 tsp Cinnamon

1/4 tsp Nutmeg

1/2 tsp garlic powder

1/2 tsp, onion powder

1/8 tsp black pepper

Place all ingredients in a sauce pan, bring to a boil on stove top, reduce heat to low, allow to simmer 3 minutes. Remove from heat, Once cooled, it is ready to use. Store in airtight container in refrigerator. Good for about one month.

[diabetesinsider]

It’s Squash Season...again!

 www.diabetesinsider.tumblr.com

Carnival...Kabocha...Delecata...all great and all great as part of my diabetic diet plan.  No fuss - no muss as these are all so good unadorned served with a slice of pork roast and crunchy green salad on the side. 

Preheat your oven to 350 degrees.  Just split them open, scrape out the seeds with a stout spoon, butter the carnival and kabocha varieties if you like but the delecata doesn’t need it.  Place in a baking dish with 1 1/2 c. water.  Cover with foil.  Bake until the squash is tender - 1 hr. or so but the delecata has thinner flesh so more like 30 min.  When it’s done, scrape from the skin and serve...it’s just that easy which is the way I like to cook.  The delecata skin is so good/thin you can eat it and you don’t have to scrape it out - amazing! 

Another faster fix for the delecata is to split/scrape, then slice into 1/2″ pieces. Saute in margarine until the slices are tender, enjoy!

Pictured above (Left to right):  Carnival, Kabocha, Delecata

When I’m not racing up the stairs to get dinner for the family on in a hot hurry, I’m sewing vinyl chef aprons for my online shop - www.etsy.com/shop/topdrawerthreads . 

Or I’m sorting through my upcycled yarn stash pairing colors and textures to work into knitted scarves and hats for my other shop - www.etsy.com/shop/topdraweryarns .

My daughter’s have an online shop - www.etsy.com/shop/yesdesigns - where they design and sew figure flattering leggings in bright, eye catching colors.

My older daughter has an online shop - www.etsy.com/shop/wildwovenwomen - where she knits bright rainbow colored yarns into cheery throws and afghans.

Looking for a diversion from the humdrum...the everyday?  Check out my audio book review blog for some suggestions - www.lendmeyourears2017.tumblr.com