Harvest Squash Medley Food

HARVEST SQUASH MEDLEY

Steps:

• In a large saucepan, bring water to a boil. Add squash and return to a boil. Reduce heat; cover and simmer for 10 minutes. Drain. Place squash and sweet potatoes in a greased 13x9-in. baking dish., In a small saucepan, combine the honey, orange juice, butter, orange zest, cinnamon and nutmeg. Bring to a boil, stirring constantly. Pour over squash and potatoes. , Cover and bake at 350° for 30 minutes, stirring occasionally. Uncover; stir in apples. Bake 30-35 minutes longer or until tender, stirring occasionally. Sprinkle with walnuts.

SQUASH MEDLEY

Steps:

• Place 1 in. of water in a saucepan. Add squash and zucchini. Bring to a boil; cook for 4-5 minutes or until crisp-tender. Drain and set aside. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1 tablespoon drippings., In the drippings, saute onion until tender. Add the squash, brown sugar and seasonings. Stir in tomatoes. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Sprinkle with bacon. Serve with a slotted spoon.

ROASTED HARVEST VEGETABLES

Steps:

• Preheat oven to 450°F. Mix seasoned salt, pepper, nutmeg and sage in small bowl. Toss vegetables with oil in large bowl. Sprinkle seasoning mixture over vegetables; toss to coat well.
• Spread vegetables in single layer on foil-lined 15x10x1-inch baking pan.
• Bake 30 to 35 minutes or until vegetables are tender and golden brown.

SUMMER SQUASH MEDLEY

Steps:

• Cut squash and zucchini crosswise into thick slices.
• Saute onion in a large skillet in a small amount of olive oil until translucent, drain on a paper towel.
• Add a small amount of water to the skillet andbring to a boil.
• Add zucchini and summer squash, and boil 3 to 5 minutes ot until crisp -tender.
• Drain.
• Add remaining ingredients and onion, and toss.

SQUASH RELISH

Steps:

• In a large bowl, add squash, jalapeño peppers, onions, and salt. Cover and refrigerate for 8 hours. Remove from the refrigerator and drain. Rinse with cool water then drain once more. Using paper towels, remove all the liquid possible from the squash. Allow to sit for about 30 minutes on several layers of paper towels so the moisture can be released.
• In a large pot, add sugar, vinegar, turmeric, mustard, celery seed, nutmeg, cayenne, along with the drained vegetables, and bring mixture to a boil while gently stirring. Once it comes to a boil, reduce the heat and allow it simmer for about 20 minutes.
• Gently ladle mixture into 6 pint-sized jars. Leave 1/2 inch headspace, wipe the rim clean, place the hot lids on top of the jar and loosely screw on the band.
• Process using the boiling-water method for canning for 15 minutes. Remove to a cloth or paper towels and allow to come to room temperature.
• If you have any extra relish, store in refrigerator and use within a week or two.

HARVEST VEGETABLE MEDLEY

Steps:

• Adjust oven rack to lowest position. Preheat oven to 450.
• Bring saucepan of water to a boil. Add Brussels sprouts and cook 3 minutes, or until bright green. Drain, rinse under cold water, then pat dry.
• Toss squash, cauliflower, potatoes, leeks, carrots, parsnips, garlic cloves, 3 T olive oil, chopped sage, sage leaves, and rosemary in large roasting pan. Season with salt and pepper and spread into single layer.
• Roast 25 minutes, tossing vegetables twice.
• Add bell pappers, Brussels sprouts, minced garlic and ramaining 1 T oil.
• Roast 15 minutes more, or until vegetables are browned on edges and ender. Season with salt and pepper.

HARVEST SQUASH MEDLEY RECIPE

Steps:

• In a large saucepan, bring water to a boil. Add squash and return to a boil. Reduce heat; cover and simmer for 10 minutes. Drain. Place squash and sweet potatoes in a greased 13-in. x 9-in. baking dish.
• In a small saucepan, combine the honey, orange juice, butter, orange peel, cinnamon and nutmeg. Bring to a boil, stirring constantly. Pour over squash and potatoes.
• Cover and bake at 350° for 30 minutes, stirring occasionally. Uncover; stir in apples. Bake 30-35 minutes longer or until tender, stirring occasionally. Sprinkle with walnuts. Yield: 10 servings.