Food goodness

One of L's most requested dinners, and a good way to use up extra squash. You can use yellow squash as well as zucchini, obvs.  I make some modifications to the original recipe because I found it underseasoned originally, and because something about using ketchup in a recipe is gross (to me; not yucking your yum if you love it). I usually put chili crisp on my own serving of this, too, but the rest of my family does not.  Ooo there's also a crockpot version ; I am going to try this.  Ingredients:  1 lb. Impossible beef (works really well here) or ground turkey or beef 1 chopped onion or 2 shallots 2 t paprika  2 t garlic powder dash of oregano or pizza seasoning  1 pound short cut pasta 2 medium zucchini, grated but not drained 2 c broth or Better than Bullion with water 1 1/2 cups milk (use what you drink) 1 c shredded cheddar cheese 1 tablespoon tomato paste (original recipe called for ketchup)  In a large pot, heat some olive oil and brow...

adapted from:  Skinnytaste Ok, so I looked at this recipe and then made a lazy version with different veg that I needed to use up from the CSA box.  So, basically I just baked one med-size spaghetti squash, scooped out the strand, put that in a bowl.  Then I chopped up some portobello caps and roasted those in the oven, and then added that to the squash.  Then I made a cheese sauce - didn't measure, just roux, milk, shredded cheese, pinch of aleppo pepper, a couple of twists of TJ's spice blend with sea salt, black pepper, onion and garlic.  Then I chopped up some baby swiss chard, threw it into the cheese sauce to wilt for a few minutes, and then I added the cheese sauce to the squash and mushrooms, and stirred the whole thing together.  That's where I stopped, but the original calls for baking the whole thing with some parmesan on top.  I'm sure that's even more delicious, but I didn't have the time or energy for that.  Anyway, here's the ori...

I don't really have a recipe for this.  I just kind of threw stuff together based on instructions from my coworker, Karen (source of many tasty things that come out of my kitchen) with the veggies I had on hand from the CSA. This is a great use-up recipe for all the veggies that are plentiful right now - zucchini, eggplant, tomatoes, onions, peppers, etc.   Karen served this at a dinner party fundraiser we recently attended at her house, and I asked for her recipe.  She just kind of made it up, so I did the same.  Here's what I did: Take a couple of zucchini, summer squash, eggplant and onions; chop into roughly same-size chunks.  Drizzle with olive oil and then season with salt and pepper. Spread on a baking sheet (or two or three, depending on how much veg you chopped).  Roast in a hot oven (I roasted at 400 degrees) until veg gets a nice caramelized color and is softened (about 20 min?  Maybe?)   I also roasted a bunch of cherry tomatoes...

Adapted from: Tasty Kitchen Like every time I make butternut squash soup, I had to keep tasting and adding things until I was satisfied with the taste. For me, that meant adding cinnamon, nutmeg, half and half, and a touch of turbinado sugar. You could go in a different direction and add ginger, but I already have a recipe like that, so I wanted to try a different flavor profile with this one. Oil For Cooking 1 whole Large Onion, Rough Chopped 4 cups Butternut Squash, Peeled And Chopped Into About 1” Pieces 2 cups Carrots, Peeled And Chopped Into About 1” Pieces Kosher Salt To Taste 4-6 cups Vegetable Stock Heavy Cream (I used half and half) - approximately 3/4 cup dash or so of cinnamon dash or so of nutmeg Tbsp or so of turbinado sugar, to taste In a large pot, add the oil and onion and cook over medium heat for about 5 minutes. Add the squash and the carrots to the pot, sprinkle with kosher salt and toss with the oil and onions. Barely cover with the vegetable stock. Simmer covere...

Adapted from: Closet Cooking Ok, so I very loosely followed the recipe above and just used what I had in the house. The recipe below is the way I made it. The original recipe calls for summer vegetables, and I had winter vegetables on hand. This salad is along the lines of previous grain salads I have posted here in the past, except that I used quinoa here. Use whatever veg you have on hand - zucchini, eggplant, peppers, and summer squash would be good in the summer. I used carrots, beets and butternut squash here. Try marinated artichokes, sundried tomatoes, roasted red peppers, etc. Serve as is or over baby spinach leaves. Ingredients: 1 cup carrots, cut into bite sized pieces 1 cup butternut squash, peeled, seeds removed, cut into bite sized pieces 1 cup beets, peeled, cut into bite sized pieces 1 tablespoon olive oil salt and pepper to taste 1 cup quinoa 5 sundried tomatoes, chopped 1 tablespoon olive oil 1 tablespoon balsamic vinegar 1/2 teaspoon oregano salt and pepper to t...

Adapted from: A Year of Slow Cooking I had this for dinner tonight (Todd was eating out with a friend. He's not a fan of squash and this would not have satisfied him for dinner.) I think this would be good as a side dish, maybe as a main dish for lunch... but I wanted something more for dinner. I think this might be good with some raisins in the mix, too. 1 acorn squash 2 apples, peeled, cored, and diced 1 tablespoon butter, melted 2 tablespoons brown sugar 1/3 cup chopped walnuts (or almonds or pecans) 1/2 teaspoon kosher salt 1/2 teaspoon ground cinnamon Use a 4-quart slow cooker. Cut the acorn squash in half. Scoop out the seeds and discard. Put the squash into an empty slow cooker, skin side down. In a small mixing bowl, combine the cut up apple, melted butter, brown sugar, walnuts, salt, and cinnamon. Scoop this concoction into the acorn halves. Cover and cook on low for 5 hours, or on high for 2 to 3.

Adapted from: Lancaster Farm Fresh CSA recipe blog 3 lb spaghetti squash 2 tablespoons fresh basil 2 cups sliced baby bella mushrooms 1 onion (I used a cup of caramelized onions I already had on hand) 2 diced fresh tomatoes 2 tablespoons fresh garlic 1 cup sour cream 1.5 cups bread crumbs 1 cup parmesan cheese (optional) drizzle of olive oil 1. Preheat oven to 350 degrees. 2. Cut spaghetti squash in half and remove seeds. 3. Roast squash face down for 30-45 minutes until tender. 4. While squash is roasting, sauté fresh garlic, basil, mushrooms, and onion until onion is translucent. 5. Mix onion mixture, fresh tomatoes, and sour cream together in a casserole dish. Add salt and pepper as needed. 6. Take squash out of the oven. When cool enough to handle, scoop out insides with a fork into the casserole dish and mix together with other ingredients. 7. Top with cheese and bread crumbs. 8. Place back in 350 degree oven for 15-20 minutes until brown on top.

I knew that these empanada-like things are called "pasties" in the UK, but the word still makes me think of strippers. Ah well. Anyway, these are kind of awesome . Don't be put off by the dough -- which is really easy to make -- because this actually is pretty quick to put together, and it looks and tastes like something you'd get in a restaurant. Mm. Also, I used a butternut squash I'd already roasted... I have a hard time believing these spend long enough in the oven to fully cook the squash, but the rest of the recipe worked fine, so maybe so. But this is also a great use of leftover roasted squash. Makes 2 large or 4 small pasties (I got six or seven, using a salad plate as a guide to cut them out) Dough 1 1/3 cups all-purpose flour Pinch of salt 2/3 cup chilled butter, cut into small pieces 6-8 tablespoons ice water Filling 8 ounces butternut squash, peeled and cut into 1 cm cubes 1 medium red onion, diced [I used regular] 1 clove garlic, crushed 1 tablespoon...

This was absolutely gorgeous, so easy to make and even my strictly carnivorous husband loved it. The secret to good risotto is good stock, added slowly. This is adapted from a recipe from Waitrose. Serves 4 1 tbsp olive oil 1 onion, finely chopped ½ butternut squash, peeled, deseeded and cubed (about 300g peeled weight) - (I left the skin on because I roasted the squash first and the skin is edible and crispy) 750ml hot vegetable stock 325g carnaroli or other risotto rice ½ bag fresh spinach (a couple of large handfuls) 120g pack goat's cheese, sliced thinly 1. Heat the oil in a deep pan, then add the onion and sauté for 4-5 minutes until slightly softened. 2. You can either add the squash and continue cooking for a further 4-5 minutes until it starts to colour or you can do as I did and roast the squash instead while you're cooking the risotto (toss the cubes in a bit of olive oil and salt and put in a roasting tin in the oven at about 200C/400F) . I thought the roasted sq...

Adapted from: Allrecipes.com I adapted this to make it healthier, and it still tasted great. I used Kelly's go-to substitute for heavy cream: a can of evaporated skim milk. It was still rich and creamy, minus all the fat. I also scooped out and baked the seeds from the squash, just like pumpkin seeds! 3 delicata squash, halved lengthwise and seeded 2 medium onions, chopped 2-3 cups vegetable broth, depending on how thick you want it 12 oz can of evaporated skim milk 1 tablespoon butter salt to taste ground black pepper to taste Directions Preheat oven to 325 degrees F (165 degrees C). Place the squash, cut sides down, in a baking dish. Bake 35-40 minutes or until tender. Cool. In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown. Scrape the squash out of the flesh and add to onions. Add the stock and heavy evaporated milk. Cook over moderate heat, stirring occasionally, about 25 minutes. Puree the soup in...

Based on this recipe for winter squash, red lentil and chickpea stew, but with fewer ingredients. It comes out very orange. Serves 4-6 1 tablespoon olive oil 4 medium carrots, sliced 1/2 inch thick 1 cup chopped onion (1 large) 1 pound pumpkin or winter squash, roasted, peeled, seeded, and cut into 1-inch cubes 1 cup red lentils, rinsed and drained 1 tablespoon grated fresh ginger 1 tablespoon lime juice 1 teaspoon ground cumin 1/4 teaspoon salt 1/4 teaspoon ground turmeric 1/4 teaspoon cayenne 1/4 teaspoon ground black pepper 4 cups chicken or vegetable broth 2 tablespoons chopped fresh cilantro plain nonfat yogurt Preheat oven to 400 degrees. Halve squash and scoop out the seeds. Sprinkle with cayenne, salt and black pepper and drizzle with olive oil. Roast for 30-45 minutes, or until squash is squashy. Scoop out squash and cut into chunks. Set aside. In a large Dutch oven or soup pot, heat oil and add onions and carrots and cook until beginning to soften. Stir in br...

This is a Weight Watchers recipe that is surprisingly rich-tasting and delicious. 20 oz butternut squash, fresh, peeled, cut into 3/4-inch chunks 8 oz uncooked bow ties [I used whole wheat rotini; obviously the type of pasta doesn't matter much] salt & pepper 1 cup(s) buttermilk 1/4 cup plus 4 tsp Parmigiano Reggiano, [I used romano] 3 Tbsp fresh sage, minced Place squash on prepared baking sheet and roast until tender and starting to caramelize, about 25 to 30 minutes. Bring a large pot of salted water to a boil. After squash has been roasting for about 15 minutes, cook pasta according to package directions; drain and return to pot. Add squash, buttermilk, salt and pepper to pot; toss over low heat to warm through, about 1 minute. Remove from heat and add 1/4 cup of Parmesan cheese and sage; toss to mix and coat. Spoon about 1 1/2 cups of pasta into each of 4 serving bowls; top each with 1 teaspoon of remaining Parmesan cheese and serve immediately. (7 points per serving; 5 i...

Adapted from Fat Free Vegan Note: I layered this into a casserole dish instead of rolling up enchiladas. I used an 8" square baking dish, and 4 large whole wheat tortillas (which are bigger than the standard corn tortillas used for enchiladas). I used the same amount of filling listed below, and it still made 4 large servings. I also added a small amount of shredded cheddar cheese in 2 of the layers. 1 medium onion, chopped fine 3 cloves garlic cloves, minced 1/4 cup green or red bell pepper, chopped (I omitted) 12 ounces patty pan, zucchini, or yellow summer squash, diced 1/2 teaspoon ground cumin 1 teaspoon Ancho chile powder (or mild chili powder) 1/8 -1/4 teaspoon chipotle chile powder (or to taste) 1 1/2 cups cooked black beans, well rinsed and drained 1/2 teaspoon salt (or to taste) Juice from half a lime 1 can enchilada sauce (or 10 ounces homemade sauce) 8 corn tortillas (I used whole wheat tortillas) chopped green onions, for serving Saute the onion in a medium-sized ...

'Tis the season for zukes and summer squash. Adapted from Nigella's Forever Summer. 6 medium zukes and summer squashes, thinly sliced or cut into ribbons 1 small yellow onion, thinly sliced 3 T olive oil 2 cloves garlic, minced 1/4 C pine nuts, toasted 1/4 C golden raisins 1/4 C feta cheese, crumbled S&P to taste I used my fancy new food processor to slice my squashes. It makes for perfectly sized slices so everything cooks at the same time. In a large pan, add olive oil and onions and cook over medium heat until onions are soft and starting to turn golden in color. Add garlic and stir. Add squash rounds and raisins and stir until slices are well coated in oil (add more if need be). Allow to cook, stirring periodically, until squash starts to wilt a bit and some pieces become a bit browned. You want the squash to cook a bit but you don't want it overly mushy. When reached desired doneness, season to taste with S&P and add pine nuts and feta. Serves 4 as a m...

Do you stare at your pantry shelves and think "Hmm...what am I ever going to do with all this quinoa?" Okay, I have that thought but it's more like "What ever am I going to do with all of these whole grains, OMG, there's enough here to feed an army." That being said if you don't have or don't like quinoa, just substitute it for a different grain (cooking time may vary depending on the grain). Adapted slightly from Moosewood Restaurant Low-Fat Favorites . I really like this cookbook. You should get yourself a copy. 1 large onion, medium chop 3 garlic cloves, minced 1 T canola oil 1 bell pepper or a combination, medium chop 1 medium zucchini, medium chop 2 t ground cumin 2 t ground coriander pinch of red pepper flakes (optional) 1 C quinoa, rinsed and drained 1 2/3 C water 1/2 C fresh basil, sliced into ribbons 1 1/2 C fresh or frozen corn S&P to taste 2 T toasted pine nuts (pepitas would also be good) In a large saucepan or dutch oven, saute ...

Just when you thought all I did was make dessert... Risotto purists be damned, I say. This recipe came from my MIL but I don't remember where she said she got it. It makes a lot--probably 6-8 servings depending on who's coming to dinner. And it's full of healthy grains with lots of fiber which is good for your cholesterol and your GI tract. You could use different veg here but I think the squash is nice. Next time I will add asparagus as well. 1/2 each grains of your choice that have similar cook times (I used wehani rice, pearled barley and steel cut oats, my MIL uses brown rice, barley and wild rice) 2 T olive oil 1/4 C white wine (I omitted since I didn't have any) 6 C veg or low-sodium veg broth 1 medium onion, small chop 2 small to medium summer squash, small chop 2 large cloves garlic, minced 1 large tomato, seeded and small chop 1/2 C grated parm or low-fat feta or goat cheese 1/4 C fresh basil, thinly sliced into ribbons In your favorite dutch oven, toast g...

This is the first thing I cooked at the goat farm, and it was kind of interesting, because they dont' have a lot of things I consider staples (such as... garlic! and also thyme, which I'm not sure we have at home either). Also, it's a Weight Watchers recipe and I think they often underseason things, so some modifications were in order. 2 spray(s) cooking spray 20 oz butternut squash, fresh, peeled and cubed [they suggest buying the precut and prepackaged squash, which I had done, and it was pretty darn convenient] 1/8 tsp table salt, for cooking pasta [I skipped] 12 oz uncooked whole-wheat pasta, penne 1 1/4 cup(s) fat-free skim milk 2 Tbsp white all-purpose flour 2 tsp minced garlic [I skipped] 1/2 tsp table salt 1/4 tsp black pepper, freshly ground, or to taste [I used more than this] 1 Tbsp thyme, fresh, chopped, divided [I substituted Herbs de Provence] [I added some nutmeg and rosemary, too] 1/2 cup(s) part-skim ricotta cheese [I used more than this] 1/3 cup(...

from Everyday with Rachael Ray Magazine This was a nice change from the standard pasta dish. I served it as a side dish tonight, but it would also be good as a main dish. It was very easy and quick to throw together. 1 pound penne pasta (I used whole wheat) 2 T butter 1 onion, chopped (next time I'll add a clove or two of chopped garlic) salt & pepper 1 15-oz. can pure pumpkin puree 1 cup heavy cream (I used evaporated whole milk) 1/2 cup grated parmesan cheese plus more for topping 1/4 cup chopped flat-leaf parsley Cook pasta until al dente. Drain, reserving 1 cup pasta cooking water. In the same pot, melt the butter over medium-low heat. Add the onion (and garlic, if using) and season with salt and pepper; cook, stirring until softened, about 6 minutes. Stir in the pumpkin and heavy cream and bring to a boil. Return the pasta to the pot, along with the reserved pasta water, and toss. Stir in the parmesan; season with salt & pepper. Top pasta with parsley and more parme...

From: Cooking Light I make this a lot in the fall/winter. I can't believe I never posted this recipe before, but I couldn't find it in the archives. I like this dish, but I think it needs to be seasoned well or else it is a little bland. For this reason, I typically increase the amounts of herbs, salt and pepper, and I use the full head of roasted garlic instead of just the half that the recipe calls for. Tonight I tried roasting the butternut squash first, and it honestly didn't make a ton of difference in my opinion. But the herbs and garlic do make a difference here. Don't skimp on those things. 8 servings (serving size: 1 3/4 cups) 1 whole garlic head 4 ounces pancetta, chopped (regular bacon is also fine) 2 cups vertically sliced onion 1 tablespoon olive oil 1 tablespoon white wine vinegar 4 1/2 cups (1/2-inch) cubed peeled butternut squash (about 2 pounds) 1/2 cup organic vegetable or chicken broth 1/2 teaspoon...

From Simply Recipes 1 yellow onion, chopped 1 rib celery, chopped 1 carrot, chopped 1 Tbsp butter 1 butternut squash, peeled, seeds removed, chopped 1 tart green apple, peeled, cored, chopped (squash and apple should be 3 to 1 ratio) 3 cups chicken or vegetable broth pinches of nutmeg, cinnamon, salt and pepper * I added some maple syrup at the end, too, to add a little more flavor and some sweetness * I was wondering how this would turn out by using half chicken stock and half milk... I like my butternut squash soups to be creamy.... I might try it that way next time. Combine butter, onion, celery and carrot in large saucepan. Cook for 5 minutes. Add squash, apple and broth. Bring to a boil. Simmer for 10 minutes or until squash is soft. Puree. Add spices to taste.