Tag Archives: squash

Butternut Squash Quinoa with Kale, Cranberries, Walnuts and Goat Cheese

31 Jan

we had gotten a butternut squash in our veggie box — squash is always tricky since husband claims he doesn’t like squash. This was utterly delicious though! there was a great combination of ingredients.. even husband liked it!

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Butternut Squash Quinoa with Kale, Cranberries, Walnuts and Goat Cheese
adapted from stuckonsweet

INGREDIENTS
1 small/medium butternut squash, diced
1 or more large leaves of kale, stem removed
½ cup cranberries
¼ cup walnuts, toasted
¼ cup crumbled goat cheese
1 cup quinoa
2 cup chicken stock
olive oil
salt and pepper

INSTRUCTIONS
Prepare Quinoa according to package direction. Use chicken stock instead of water to add flavor. Cool completely.
White quinoa is cooking, add a few drizzles of olive oil to a saute pan and place over medium heat. Add diced butternut squash and saute until tender, about 10-12 minutes. Remove from pan and let cool.
In the same saute pan add a little more olive oil and the kale. Wilt slightly, 1-2 minutes, you want the kale to still be slightly crunchy. Remove from pan and roughly chop. Set aside to also cool.
Again, in the same pan add walnuts, no olive oil is necessary. Toast for a few minutes on low heat – careful not to burn! Remove from pan and let cool.
Add all of the cooled ingredients along with the cranberries, goat cheese, a little salt and a little pepper, and gently mix.

Pepita Pesto Pasta with Roasted Squash

9 Feb

I ripped this recipe out of the rachael ray magazine thinking it was interesting. I finally had all the ingredients to make it. I was pretty skeptical. Husband is not a fan of squash at ALL! But we were both pleasantly surprised. This was really really good! Yum!

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Pepita Pesto Pasta with Roasted Squash
adapted from rachael ray magazine

Ingredients
Salt and pepper
1 pound whole wheat penne
1 1/2 pounds butternut squash or pumpkin, peeled, seeded and cut into bite-size pieces
1/3 cup Extra Virgin Olive Oil, plus more for drizzling
1 cup packed mixed herbs, such as cilantro, basil and flat-leaf parsley
1/2 cup grated Pecorino Romano
1/3 cup toasted pepitas
2 jalapeño seeded
2 cloves garlic, crushed
Juice of 1 lime

preparation

Preheat oven to 450ºF. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of the pasta-cooking water.

While the pasta is working, on a baking sheet, drizzle the squash with EVOO and season with salt, pepper and grated nutmeg. Roast until tender and charred at the edges, about 18 minutes.

Meanwhile, using a food processor, pulse 1/3 cup EVOO, herbs, cheese, pepitas, chiles, garlic and lime juice. Season with salt and pepper.

Add the pesto, reserved pasta-cooking water and squash to the drained pasta. Toss gently and serve.

Apple Pecan Stuffed Squash

18 Nov

The past few weeks we’ve gotten squash in our share of the csa. The husband is not a fan of squash at all, but I figured I needed to not let them go to waste. I really liked the squash this way. Yum

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Apple Pecan Stuffed Squash
adapted from good life eats

Ingredients:
2 acorn squash (about 1 1/2 lb. each), rinsed
1/2 cup apple cider
2 teaspoons olive oil
1/2 cup chopped onion
1 Gala apple cored and chopped
1 Granny Smith apple cored and chopped
1/4 cup dried cranberries
1/8 teaspoon cinnamon
1/2 teaspoon fresh minced sage
1/2 teaspoon fresh thyme
salt, to taste
1/4 cup chopped pecans
1/4 cup maple syrup
2 teaspoons brown sugar

Directions:
Cut each squash in half; scoop out seeds. Place each half, cavity side down, in a 9- by 13-inch baking pan. Pour apple cider in the bottom of the pan, cover the pan with foil and bake in a 350° F oven until tender when pierced, about 45 minutes.
Meanwhile, heat 2 teaspoons olive oil. Add onion, apples, cranberries, cinnamon, sage and thyme; stir often until apples are tender when pierced, 8 to 10 minutes. Season to taste with salt. Stir in pecans.
Uncover squash and turn halves upright. Brush edges and inside with the remaining apple cider in the bottom of the pan; fill equally with apple mixture. Drizzle equally with maple syrup. Sprinkle edges with brown sugar and bake, uncovered, until filling is slightly browned on top, about 15 minutes longer.