FRIED WINTER SQUASH WITH MINT
In Sicily this dish, which I find to be irresistible as a side dish and a snack, is served both hot and at room temperature. If you make it for Thanksgiving and don't want to be in the kitchen frying squash at the last minute, opt for the room-temperature version. Or fry the squash ahead of time and warm in a low oven. The recipe works equally well with butternut and starchier squash like kabocha.
Provided by Martha Rose Shulman
Categories side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat the oil over medium-high heat in a large heavy skillet, preferably cast iron. Add the garlic cloves and cook, stirring, until golden brown. Remove the garlic from the oil and discard.
- Cook the squash slices in the hot oil, adding only 1 layer of slices at a time to the pan. Cook for about 3 minutes, or until squash is lightly browned on the first side, and flip over using a spatula or tongs. Cook until squash is lightly browned on the other side and tender all the way through. Season to taste with salt and pepper and transfer first to paper towels to drain, then to a platter. Repeat until all of the squash is used up. Sprinkle with chopped fresh mint, garnish with whole mint leaves and pomegranate seeds, and serve.
Nutrition Facts : @context http, Calories 121, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 288 milligrams, Sugar 3 grams
ROASTED SQUASH WITH MINT AND TOASTED PUMPKIN SEEDS
Use butternut squash or a small, firm cooking pumpkin such as a sugar pumpkin for the best results.
Provided by Susan Spungen
Categories Appetizer Side Roast Thanksgiving Low Fat Vegetarian Low Cal Dinner Lunch Mint Squash Butternut Squash Fall Winter Healthy Low Cholesterol Vegan Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F. Cut squash into 1 1/2"-thick wedges, leaving skin on. Scrape off seeds and strings with a large spoon and discard. Coat wedges with 3 tablespoons oil and season with salt and pepper. Lay wedges cut side down on a large rimmed baking sheet. Roast, carefully turning halfway through, until golden brown on both sides, about 30 minutes.
- Heat remaining 1 tablespoon oil in a small skillet over medium-high heat. Add pumpkin seeds and cook, swirling pan often, until seeds are puffed and brown but still have a bit of green, 4-5 minutes. Transfer seeds to paper towels to drain. Sprinkle with salt. DO AHEAD: Squash and toasted pumpkin seeds can be made 4 hours ahead. Let stand separately at room temperature. Rewarm squash before serving.
- Transfer squash to a large platter and drizzle with balsamic vinegar. Sprinkle squash with torn mint leaves and toasted pumpkin seeds.
BENGALI-SPICED SQUASH
This recipe makes wonderful, spicy, roasted squash. It comes from the 'delicious' magazine (november 2004) and appeared together with a very simple roasted ginger chicken. The chicken was a little bit lacking in taste, so I decided not to post it before having the recipe adapted. The squash was lovely, though. I chopped the leftovers and mixed it together with some pan-fried red pepper, chopped flat-leaf parsley, a little bit of olive oil, and lemon juice into couscous which I had cold for lunch. Yummy!
Provided by tigerduck
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 200°C/400°F/gas 6.
- Cut the kabocha or butternut squashes into long wedges (I sliced the upper part of the butternut squash and halved the slices) and remove the peel, seeds and fibres from each piece.
- Heat the sunflower oil in a large frying pan. Add the onion wedges, garlic, chilli and ginger to the pan and cook over a low heat for 5 minutes, stirring now and then, until the onions are just tender.
- Add the spices and cook for a few seconds more.
- Add the pieces of butternut squash and toss everything together until well coated in the spicy mixture.
- Put the squash into a roasting tin and roast it for 35-40 minutes, or until the squash is tender and lightly browned around the edges.
- This is delicious served together with roasted chicken and mint raita, made from chopped fresh mint into natural yogurt.
Nutrition Facts : Calories 103.8, Fat 7.5, SaturatedFat 1, Sodium 9, Carbohydrate 9.3, Fiber 2.6, Sugar 4.4, Protein 2.3
WINTER SQUASH WITH CARAMELIZED ONIONS
Provided by Kitty Morse
Categories Onion Side Vegetarian Sukkot Rosh Hashanah/Yom Kippur Dinner Raisin Almond Squash Fall Kosher Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375°F. Place the squash in an ovenproof dish and bake until tender, 50 to 60 minutes.
- Meanwhile, in a skillet, heat the oil over medium-high heat. Add the almonds and fry until golden, 3 to 4 minutes. With a slotted spoon, transfer the nuts to paper towels to drain.
- Add the onions to the oil in the skillet. Cook, stirring occasionally, until soft, 8 to 10 minutes. Add the sugar and cinnamon, decrease the heat to medium, and continue cooking until the onions turn brown, 20 to 25 minutes. Add the raisins and season to taste with salt and pepper. Cook, stirring, until heated through. Transfer the squash to a warm serving platter. Spread the onion mixture evenly over the squash, sprinkle with the fried almonds, and serve.
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FRIED WINTER SQUASH WITH BLACK OLIVES RECIPE | EATINGWELL
From eatingwell.com
5/5 (1)Total Time 1 hr 40 minsCategory Healthy Squash RecipesCalories 235 per serving
- Heat 1/2 cup oil in a large cast-iron skillet or shallow enamel-lined pot over medium-high heat until shimmering. Place a wire rack next to the stove and cover with a layer of paper towels. When the oil is very hot (but not smoking), add squash, a few slices at a time, and cook until tender and browned on both sides, 2 to 4 minutes a side. Remove to the prepared rack. Continue with the remaining slices, reducing the heat as needed to prevent the squash from overbrowning before it's tender. Arrange the squash on a serving platter and sprinkle with 1/8 teaspoon salt.
- Discard any oil remaining in the pan and wipe it out with paper towels. Add the remaining 1/4 cup oil to the pan and heat over medium-low. Add onions and cook, stirring occasionally, until completely softened but not brown, about 10 minutes. Stir in garlic and cook for 1 minute, then add olives and cook for 1 minute more.
- Meanwhile, heat vinegar and water in a small saucepan over high heat. Boil until reduced by half, about 5 minutes. Add the vinegar reduction to the onion-olive mixture and increase heat to medium-high for 2 minutes. Remove from heat and stir in the remaining 1/8 teaspoon salt and all but 1 tablespoon mint. Spoon the onion mixture over the squash slices. Garnish with the reserved 1 tablespoon mint. Let stand at room temperature for about 30 minutes to let the flavors develop before serving.
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- Butternut Squash. Looks like: Maybe the most ubiquitous of the bunch, this oblong winter squash has a pale orange-brown exterior with a long stem and bulbous end.
- Delicata Squash. Looks like: Delicata has a long, cylindrical shape with a dark green and yellow striped rind and yellow-orange flesh when you slice into it.
- Acorn Squash. Looks like: Acorn squash is round and relatively small with a dark green rind and occasional orange markings—choose one that’s mostly green for the best ripeness.
- Kabocha Squash. Looks like: Also known as Japanese pumpkin, kabocha squash can either be green (with a deep green rind) or red, both with creamy, bright orange flesh.
- Sugar Pumpkin. Looks like: Sugar pumpkin (aka pie pumpkin) is small and round with a bright orange rind and flesh. Tastes like: Unsurprisingly, these cuties have a classic pumpkin flavor.
- Buttercup Squash. Looks like: Buttercup squash has a dark green rind with light green stripes and a defining round ridge on the bottom. Cut it open to reveal the vibrant orange flesh.
- Spaghetti Squash. Looks like: This squash has a cylindrical shape with a bright yellow exterior and matching interior. Tastes like: Thanks to its mild flavor and distinctive texture, spaghetti squash is popular as a low-carb, low-cal alternative to pasta—halve and roast it, then use a fork to fluff the stringy flesh into “noodles.”
- Sweet Dumpling Squash. Looks like: Like its name implies, sweet dumpling squash is small, squat and compact. It has a pale yellow rind with distinct dark stripes and ridges and yellow-orange flesh.
- Blue Hubbard Squash. Looks like: Blue Hubbard is big and bumpy, with a grey-green-blue outer rind and orange inside. Tastes like: The sweet flesh can be roasted or steamed but great is for pureeing or mashing.
- Red Kuri Squash. Looks like: Red kuri is a type of Hubbard squash with a smooth red rind, yellow flesh and lopsided shape, kind of like an onion. It’s related to the Blue Hubbard but is smaller and easier to handle.
HARISSA ROASTED WINTER SQUASH WITH MINT - DAYTIME VEGAN
From daytimevegan.com
Ratings 11Calories 314 per servingCategory Dinner, Lunch
- Place all of the ingredients for the squash on a baking pan and mix. Bake for 30 - 35 minutes, or until the squash is fork tender, but not mushy.
- While the squash is cooking, mix the first 5 ingredients for the Mint Sauce in a blender and blend well. Add the mint and harissa and pulse until little green specs of mint are seen throughout the sauce.
- When the squash is fresh from the oven and still hot put the sauce over it. You can use as mush sauce as you’d like. I didn’t use all of it and had a couple of tablespoons left over, which I used as a vinaigrette for a salad.
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