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Posts from the ‘Squash’ Category

Feb 16

spaghetti squash

Spaghetti Squash with Lemon and Greens

Spaghetti squash is a fantastic for those trying to move away from too many grains in their diet. The thin strands cook up perfectly in the oven and can be topped with a myriad of different sauces. At the cooking demo I went to the other day, the chef served it with a fresh Puttanesca sauce. Butter and curry also play nicely with this giant gourd. Here a simple preparation of earthy greens and bright lemon combine for a lovely lunch. You’ll never miss the pasta!

SPAGHETTI SQUASH WITH LEMON AND GREENS

1 large spaghetti squash (about 5-6 pounds)

1+1/2 tablespoons olive oil

6 cloves garlic, finely chopped

a bit of stock or water

2 cups fresh greens, chopped (I used spinach here, but chard, kale or collards could all be used.)

the zest and juice of 1 lemon

sea salt and freshly ground pepper

a fist full of Italian parsley , chopped

parmesan cheese (optional)

red pepper flakes (optional)

Preheat your oven to 400 degrees F.

Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place both halves, cut side down, in a large, rimmed baking sheet or dish. (You may need to utilize two pans depending on the dimensions of your squash). Add approximately 1/2 inch of  water to the (or to each) pan and bake for about 45 minutes. The squash is cooked when the skin of the squash can be easily pierced with the tip of your knife. Remove the squash from the pan and allow to cool.

Meanwhile, heat the olive oil in a large sauce pan over medium-low heat. Add the garlic and cook for only about a minute before adding the chopped greens. It is key that he garlic not burn here so add a tablespoon or so of stock or water, if needed. Reduce the heat to low, cover the pan and allow the greens to wilt. Add in the lemon zest and juice and season to taste with sea salt and freshly ground pepper. Set aside.

Using a table fork over a large bowl, take each half of the squash and strip out the flesh of the squash. It will separate on the fork to form thin strands. Once all the squash is in the bowl, add the lemon-greens mixture and toss well. Adjust seasoning, if needed. Turn it all out onto a platter and sprinkle with freshly chopped parsley and parmesan cheese and/or red pepper flakes, if desired. Serve immediately.

VARIATION: When sweet cherry tomatoes are in season, slice a bunch in half and cook in the garlic oil for a minute or two before adding your greens.

Serves 4.

Jan 17

zaatar
1 Comment

Roasted Squash with Garlic Cloves and Za’atar

It is believed that za’atar makes the mind alert and lends the body great strength (oh, yeah!). This Middle Eastern herb blend (spelled numerous ways including “zatar”, “zahtar”… ) is generally a mix from the thyme and oregano families combined with sesame seed, sea salt and sumac. Its most common use is as a topping on baked pita; sprinkled on hummus or incorporated into meat dishes. Today, I had acorn squashes that were crying out to be eaten. We were in the mood for roasted garlic. I had just had an inspiring conversation about za’atar with a friend. Sometimes the planets just align themselves to produce dinner!

ROASTED SQUASH WITH GARLIC CLOVES AND ZA’ATAR

2 medium acorn aqush, peeled, seeded and cut into 1/2-inch wedges

10 garlic cloves, peeled but left whole

1/4 cup olive oil

1+1/2 tablespoons za’atar

Preheat oven to 400 degrees F.

Combine all ingredients in a medium roasting pan and toss well to combine.

Roast for about 30 minutes until veggies are soft and golden.

Season with salt and freshly ground pepper, if desired.

Serves 4 as a side.

Dec 31

Risotto
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Winter Squash, Carrot and Kale Risotto

Alrighty then – one last creamy offering before the healthy resolutions. This one has its merits though featuring a trio of delicious and nutritious veggies alongside the Parmesean cheese and butter. This soul-soothing dish is wonderful on its own, paired with roast chicken or, better yet, seared scallops as our family prepared on Christmas Eve.

The Good Bowl’s resolutions include both new contributors and new dishes. Be sure to contact us if you have something to add to our collective health and consciousness. To you and yours in 2012…

Happy New Year!

WINTER SQUASH, CARROT AND KALE RISOTTO

1 cup peeled acorn or butternut squash, roughly chopped

1 cup peeled carrots, roughly chopped

1 tablespoon minced giner

5 cups warmed vegetable (or chicken) stock, divided

3 tablespoons olive oil

1 medium Vidalia onion, chopped

4 garlic cloves, minced

1 cup Arborio rice

1/2 cup dry white wine

1 cup kale, tough stems removed, finely chopped

1/2 cup Parmesean cheese

salt and pepper to taste

Place squash, carrots, ginger and 1 cup of stock in a large saucepan. Add enough water to cover and cook until tender. Using a slotted spoon, remove the veg from the pan and transfer to a food processor. Pulse into a puree.

Repurpose the boiling liquid, if desired, and heat the olive oil in the same (now dry) saucepan over medium heat. Add the onion and garlic and cook until softened, but not golden, about 4 minutes. Add the rice, stir again and let cook for 2-3 minutes. Add the white wine and then the finely chopped kale leaves. Give it a nice stir then begin to add the remaining 4 cups of stock, one ladle at a time, until the rice is al dente. This process takes attention – cook each ladle of stock until the majority of it has cooked through the rice, then add an additional ladle-full until finished.

Mix in the squash puree, Parmesean, and salt and pepper to taste. (If you desire extra creaminess, a pad of butter could be added as a finish. Talk about decadence!)

Serves 5-6 as a side.

Oct 11

Apple Orchard
2 Comments

Indian-Spiced Roasted Apples with Butternut Squash (Week 20 CSA Recipe)

U went. U picked. U now have more apples than U know what to do with!

Yes, of course I’m going to make a vat of applesauce. But I’m also enjoying the apple’s more savory side this week. I am a total sucker for anything Indian and these spices warm the soul when autumn’s crisp breezes blow through your kitchen window. Pair with simply roasted pork, if so inclined.

1 pound apples, cored and cut into chunks

1 medium butternut squash, peeled, seeded and cut into chunks

3 tablespoons olive oil

1 tablespoon Garam Masala*

4 large cloves of garlic, finely chopped

salt and pepper to taste

1/4 cup raisins (optional)

Preheat oven to 425 degrees F.

In a large, rimmed baking pan toss together the apples, squash, olive oil, Garam Masala.

Roast for about 15 minutes, then add the garlic, salt and pepper and toss. Roast for an additional 15-20 minutes until softened and lightly golden.

Meanwhile place the raisins in a cup of boiling water. Once the apples and squash are cooked, drain the raisins and toss them into the mix.

Serves 4 as a side.

* Garam Masala is an Indian spice blend widely available at grocery stores and specialty markets —
there are many versions, each varying slightly. The blend I have on hand contains cardamom, cinnamon, cloves, cumin, pepper and coriander.

(Week 20 CSA: Mustard Greens, Lacinato Kale, French Breakfast Radishes, Baby Collard Greens, Dragon’s Tongue String Beans, Butternut Squash, Carnival Acorn Squash, Beauregard Sweet Potatoes, Eggplant, Garlic)

Jul 20

Grated summer squash
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Summer Squash and Carrot Confetti (Week 8 CSA Recipe)

Shredding the veggies for this side dish does create a bit of extra work (unless you employ your food processor) but the delicate texture makes it worth while. If you are a radish fan, throw them in too! Fantastic with fish and some sweet corn-on-the-cob. We enjoyed this meal, complete with toned right arms, last Sunday night with the fam!

4 summer squash or zucchini (yellow/green), coarsely grated

4 tablespoons canola or olive oil

1 onion, minced

4 carrots, peeled and coarsely grated

4 tablespoons fresh herbs (thyme and dill both work nicely. If using dried herbs, use about half the amount.)

sea salt and freshly ground pepper

Placed grated squash within a clean dish towel, wrap, twist and squeeeeeeze until the majority of the water is removed. (Consider watering your garden with the water or giving to your dog to drink.) Set aside.

Heat the oil in a deep-sided saucepan over medium-low heat. Cook the onion until just translucent, then add the carrots, squash and herbs. Cook until the veggies have softened, about 8 minutes. Season with sea salt and pepper.

Serves 6 as a side.

CSA Week 8: Summer Squash, Turnips, Carrots, Broccoli, Radishes, Beets, Lettuces, Kale, Garlic, Swiss Chard

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