Acorn Squash Dessert

To end the month of squash, I thought I would share a recipe for something unusual, like a dessert.  The natural sweetness of Acorn Squash make them perfect for a dessert dish and this recipe with cranberries makes it amazingly seasonal. The added plus is it is vegetarian too.

                                                       

Acorn squash can be a little difficult to cut in half, but they are worth it in flavor. Use a sharp knife to slice in half.

Acorn Squash Dessert with cranberries and walnuts

With each spoonful try to catch a little bit of everything, the walnuts, the cranberries and some of the syrup built up at the bottom of the squash. If it is not sweet enough, add a spoon of honey. Enjoy!

1 Acorn Squash, cut in half
1/2 cup walnuts, roughly chopped
1/2 cup cranberries, frozen or fresh
4 tablespoons brown sugar
2 teaspoons savory, crumbled
2 tablespoons butter

Directions

Preheat oven to 375F. Toss to combine walnuts, cranberries, savory and brown sugar. Cut each acorn squash in half. Remove and discard seeds.  Split the mixture between two halves of the squash. Top with 1 tablespoon butter each half. Place in a baking dish, loosely cover with foil and bake in a for 1 hour 15 minutes, to 1 hour 30 minutes, or until fork inserted into the squash goes in easily. Remove from the oven, place on a plate and serve right away.

To find any recipe featured this month - use the search box and type: SquashOct

To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:

   January - Chicken Soup (ChickJan)

   February - Beef Stew (StewFeb)

   March - Jambalaya (JambMar)

   May - Ham and Shrimp Dishes (ShrHamMay)

   June - Bread recipes (BreadJun)

   July - Grilling (GrillJul)

   August- Garden Delights (GardAug)

   September - Salsa, Corn and Jelly (SCJSep)

   October - Squash Dishes  (SquashOct)

   November - Pumpkin Recipes 

   December - Herbal Cocktails 

Butternut Squash and Sage Pesto Gratin

Sage is one of the herbs of fall and this recipe uses sage perfectly.  Plus it is a smother of great cheeses!

This is another wonderful side dish for Thanksgiving or any fall meal.  The richness of the butternut squash and the seasonal flavors of sage combine beautifully and will go well with a sage seasoned bird.

Butternut Squash and Sage Pesto Gratin

4 to 8 sprigs of fresh sage or about 1/4 cup fresh leaves.

4 Tbls toasted pine nuts
1/2 cup freshly grated Parmesan Reggiano
4-5 garlic cloves
1/2 cup extra virgin olive oil
2-3 Tbls water
1 medium butternut squash, peeled and cut into medium cubes
1/4 cup water
Salt and pepper
2 cups crumbled gorgonzola cheese, divided

For the pesto
Combine sage leaves, pine nuts, Parmesan, garlic and extra virgin olive oil in a food processor and pulse. Add water and continue to pulse until smooth. Keep in refrigerator until ready to use.

Preheat the oven to 350 degrees. Coat a 9-inch baking dish with cooking spray and set aside.

Fill a large pot with a couple inches of water and bring to a boil. Insert your steamer into the pot and place the cubed butternut squash on the steamer rack. Cover and steam for about 25 minutes or until the squash is very tender. Place in a bowl and put in the refrigerator to cool for 15-20 minutes. Once the squash has cooled, put it into a blender and add water. Puree until smooth and creamy. Season with salt and pepper to taste. Spread half of the squash on the bottom of the baking dish. Spread half of the pesto sauce evenly over top. Sprinkle with 1 cup gorgonzola. Repeat the layers. Bake for 60 minutes or until the sides begin to brown.

To find any recipe featured this month - use the search box and type: SquashOct

To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:

   January - Chicken Soup (ChickJan)

   February - Beef Stew (StewFeb)

   March - Jambalaya (JambMar)

   May - Ham and Shrimp Dishes (ShrHamMay)

   June - Bread recipes (BreadJun)

   July - Grilling (GrillJul)

   August- Garden Delights (GardAug)

   September - Salsa, Corn and Jelly (SCJSep)

   October - Squash Dishes  (SquashOct)

   November - Pumpkin Recipes (PumpNov)

   December - Herbal Cocktails 

Squash and Potato Casserole

This side dish would be great for Thanksgiving.  It can be made ahead baked for 30 minutes, refrigerated and finished cooking for the last 45 minutes, the next day.  Might save some oven space on the big day!

Squash and Potato Casserole

1-2 russet potato, peeled and cut in wedges

1 zucchini, peeled and cut in wedges
1 yellow squash, peeled and cut in wedges
1 white onion, peeled and cut into rings
4-5 slices of fried bacon, crumbled up
BYP Vegetable Seasoning (or seasoning blend of your choice) 
1/2 cup butter or margarine, chopped in slices
Salt and pepper

Directions

Preheat oven to 350 degrees. Use a 3-4 inch tall casserole dish. Layer potatoes, yellow squash, onion (2-4 rings per layer), seasonings, bacon crumbles, butter slices (4-5 per layer). Repeat same layering only using zucchini squash in place of yellow squash. Cover with tin foil. Bake for 1 hour and check. Bake for another 15 minutes if needed.

To find any recipe featured this month - use the search box and type: SCJSep

To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:

   January - Chicken Soup (ChickJan)

   February - Beef Stew (StewFeb)

   March - Jambalaya (JambMar)

   May - Ham and Shrimp Dishes (ShrHamMay)

   June - Bread recipes (BreadJun)

   July - Grilling (GrillJul)

   August- Garden Delights (GardAug)

   September - Salsa, Corn and Jelly (SCJSep)

   October - Squash Dishes  (SquashOct)

   November - Pumpkin Recipes 

   December - Herbal Cocktails 

Squash Lasagna

As a side dish or as a main dish this is a tasty combo of herbs and vegetables that is rich and flavorful. The colors make it a great Halloween dish and you can make it ahead.

Squash Lasagna
1 small eggplant
2 small zucchini
2 small yellow summer squash
4 plum tomatoes
1 large sweet onion
1/2 cup butter, melted
1/2 cup minced fresh parsley
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon each dried thyme, oregano, tarragon and basil
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1 cup (4 ounces) shredded part-skim mozzarella cheese

Directions

Cut vegetables into 1/4-in. thick slices. In a greased 13-in. x 9-in. baking dish, layer the eggplant, zucchini, squash, tomatoes and onion. In a small bowl, combine the butter, parsley, garlic and seasonings; pour over vegetables. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 375° for 35 minutes. Sprinkle with cheese. Bake 10-15 minutes longer or until cheese is melted. Serve with a slotted spoon. Yield: 13 servings (3/4 cup each).

To find any recipe featured this month - use the search box and type: SquashOct

To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:

   January - Chicken Soup (ChickJan)

   February - Beef Stew (StewFeb)

   March - Jambalaya (JambMar)

   May - Ham and Shrimp Dishes (ShrHamMay)

   June - Bread recipes (BreadJun)

   July - Grilling (GrillJul)

   August- Garden Delights (GardAug)

   September - Salsa, Corn and Jelly (SCJSep)

   October - Squash Dishes  (SquashOct)

   November - Pumpkin Recipes 

   December - Herbal Cocktails 

Yellow Squash Galette Pie

There is nothing worse than picking all the recipes, writing all the posts and then forgetting to make them live, so here are all the recipes for this point in the month that all went up on one day.  Sorry!

This recipe can make an appetizer or a side dish.  It uses pesto as the flavoring, which is a wonderful item to craft this time of time.

Yellow Squash Galette Pie

2-3 small yellow squash

1/3 cup ricotta
3 tablespoons pesto (see a quick recipe here)
Olive oil
Salt
1 sheet puff pastry

Directions
Cut squash into very thin circles. Lay a sheet of puff pastry on a greased baking sheet & top it with a layer of squash rings, then add ricotta and pesto and more squash circles.  Pinch the edges of the pastry upward to form sides. Drizzle the pastry with olive oil and salt.  Bake the galette for 15-20 minutes at 400F until the edges are golden. Serve hot.

To find any recipe featured this month - use the search box and type: SquashOct

To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:

   January - Chicken Soup (ChickJan)

   February - Beef Stew (StewFeb)

   March - Jambalaya (JambMar)

   May - Ham and Shrimp Dishes (ShrHamMay)

   June - Bread recipes (BreadJun)

   July - Grilling (GrillJul)

   August- Garden Delights (GardAug)

   September - Salsa, Corn and Jelly (SCJSep)

   October - Squash Dishes  (SquashOct)

   November - Pumpkin Recipes 

   December - Herbal Cocktails 

Spicy Butternut Squash Stew

When we travel I make a point of picking up a cookbook or two.  Usually something regional that highlights local recipes.  This exposes me to regional cuisine even after I leave an area.  This year we traveled to Gatlinburg where I picked up several recipes, but on our way we stopped at the Kentucky Artisan Center.  These types of craft and art shop focusing on the state are something every state should fund, but few do.  Our favorite is in West Virginia, called Tamarack, this one was wonderful too and the selection of sauces and food flavored with Kentucky bourbon was immense.

This recipe, which I adapted from one found in The Kentucky Fresh Cookbook by Maggie Green, uses butternut squash in a spicy stew with chickpeas.  It is richly flavored and has a wonderful selection of warming spices making it perfect for fall.

Spicy Butternut Squash Stew

2 Tbls olive oil

1 large onion, chopped (about 2 cups)
4 cloves garlic, chopped
1 Tbls minced fresh ginger
1 ½ tsp cinnamon
¾ tsp turmeric
1 tsp thyme
1/8 tsp cayenne pepper, optional
1 butternut squash, peeled, seeded, and cut into chunks (About 3 cups)
1 ½ cups reduced sodium chicken broth, divided
One 28-ounce can diced tomatoes, drained or 2 large tomatoes seeded and diced
1 ½ cups cooked or one 15-ounce can chickpeas, drained
½ cup fresh minced cilantro or parsley

Directions:

In a large skillet, heat oil over medium heat.  Add the onion and cook over medium heat until softened and golden, about 8 minutes.  Add garlic, ginger, cinnamon, turmeric, and cayenne pepper and cook for 1 minutes.  Add squash and ½ cup of chicken broth.  Cover and cook for 10 minutes or until the squash is soft enough to pierced with a fork.  Add the tomatoes, chickpeas, and remaining 1 cup of chicken broth.  Cover and let cook about 10 more minutes, until the vegetables are softened.  Stir in cilantro or parsley, salt and pepper to taste.

To find any recipe featured this month - use the search box and type: SCJSep

To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:

   January - Chicken Soup (ChickJan)

   February - Beef Stew (StewFeb)

   March - Jambalaya (JambMar)

   May - Ham and Shrimp Dishes (ShrHamMay)

   June - Bread recipes (BreadJun)

   July - Grilling (GrillJul)

   August- Garden Delights (GardAug)

   September - Salsa, Corn and Jelly (SCJSep)

   October - Squash Dishes  (SquashOct)

   November - Pumpkin Recipes 

   December - Herbal Cocktails 

Spaghetti Squash Egg Cups

This awesome egg recipe can be lunch or breakfast.  Serving size is 2 egg cups and the technique with the spaghetti squash makes it possible to use the squash cups for a variety of recipes as a low carb substitute for “bird nests.”

Spaghetti Squash Egg Cups 

1 medium spaghetti squash

2 teaspoons cooking oil
2 stalks green onions, chopped
1 large egg white
1/4 teaspoon salt
Black pepper, to taste
1/8 teaspoon garlic
1/4 teaspoon parsley
1/4 cup all-purpose flour or chickpea flour if you are avoiding gluten
1/2 cup shredded cheddar cheese
8 large eggs

Directions

Preheat the oven to 425°F. Spray a 12-well muffin tin with cooking spray.

Wash the spaghetti squash, and use a knife to poke 8–10 holes into it. Place squash into a microwaveable dish. Microwave for 7 minutes; turn over and microwave for an additional 7 minutes. Allow squash to cool for 5 minutes. Cut off the ends of the squash and cut in half. Remove seeds, and use a fork to scrape pulp into a mesh strainer. Press down on squash pulp to drain liquid.

Heat cooking oil in a medium skillet on medium-low heat. Reserve a handful of green onions for garnish. Add remaining onions to the pan, and sauté for about 5 minutes, or until soft.

Put squash, green onions, egg white, salt, pepper, garlic, parsley, flour and cheese into mixing bowl. Combine until well mixed. Evenly divide mixture into 8–10 muffin-tin wells (depending on size of your squash). Press down on the bottom and sides of each well to create a “nest.” Bake for 15 minutes, until the edges become golden and crispy.

Reduce the heat to 375°F. Remove muffin tin from oven, and carefully crack 1 egg into each well. Bake an additional 10–12 minutes, or longer depending on how you like your eggs. Garnish with green onions, and serve.

To find any recipe featured this month - use the search box and type: SquashOct

To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:

   January - Chicken Soup (ChickJan)

   February - Beef Stew (StewFeb)

   March - Jambalaya (JambMar)

   May - Ham and Shrimp Dishes (ShrHamMay)

   June - Bread recipes (BreadJun)

   July - Grilling (GrillJul)

   August- Garden Delights (GardAug)

   September - Salsa, Corn and Jelly (SCJSep)

   October - Squash Dishes  (SquashOct)

   November - Pumpkin Recipes 

   December - Herbal Cocktails