Roasted Golden Nugget Squash Food

GOLDEN NUGGET SQUASH STEW

Golden Nugget Squash Stew image

You've hit gold! Squash is really great this time of year, especially up here in the frigid wonderland of Green Bay.

Provided by LilPinkieJ

Categories Stew

Time 3h

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs beef stew meat, 1-inch cubes
3 tablespoons vegetable oil, divided
2 cups water
1 ounce dried mushroom, any variety
16 ounces baby red potatoes, quartered
12 ounces baby carrots
4 elephant garlic cloves, minced
8 ounces white pearl onions, peeled
pepper
1/2 teaspoon beef bouillon granules
1 (14 1/2 ounce) can chopped tomatoes, undrained
8 -10 squash, Gold Nugget variety

Steps:

To cut gold nugget squash easily:.
Wash each squash. Place whole squash in oven for about 45 minutes at 350F or until it punctures with a sharp knife. Let sit for a few minutes. Using oven mitts to hold the squash, cut a 3- to 4-inch circle around the top stem (opposite flat end). Save cut end for bowl lid.
To peel pearl onions:.
Place in boiling water for 2 to 5 minutes; blanch lightly. Remove from boiling water. Chop off end of pearl, and squeeze flesh out of skin.
In a Dutch oven, brown meat, in 2 Tbsp oil. Add water, dried mushrooms, potatoes, carrots, garlic, onions, and pepper. Cover and simmer for 2 hours.
Stir in bouillon and tomatoes. Remove squash 'lid' and set aside; discard seeds and loose fibers from inside. Place squash in a shallow baking pan.
Spoon stew into squash and replace the lids. Brush the outside of the squash with the remaining oil. Bake at 350 degrees F for 1/2 hour or until the squash is tender (do not over bake).
Serve each person one squash bowl with stew.

Nutrition Facts : Calories 448.4, Fat 27.9, SaturatedFat 9.9, Cholesterol 94.4, Sodium 95, Carbohydrate 22.4, Fiber 4.5, Sugar 8.1, Protein 28.1

GOLDEN BUTTERNUT SQUASH SOUP

Golden Butternut Squash Soup image

I created this soup for my vegan relatives for Christmas Eve, but everyone ended up loving it, too! It's so creamy and delicious. -Susan Sabia, Windsor, California

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
2 cups cubed peeled butternut squash
2 medium carrots, chopped
1 medium sweet red or yellow pepper, chopped
1 medium Gala apple, peeled and chopped
1 small onion, chopped
2 cups water
2 teaspoons vegetable base
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1-1/2 cups unsweetened almond milk

Steps:

In a large saucepan, heat oil over medium heat. Add squash, carrots, red pepper, apple and onion; cook and stir until crisp-tender, 8-10 minutes. Stir in water, vegetable base and seasonings. Bring to a boil; reduce heat. Simmer, uncovered, until vegetables are tender, 8-10 minutes. Stir in almond milk., Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan and heat through.

Nutrition Facts : Calories 110 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 486mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

ROASTED SQUASH

Roasted Squash image

Provided by Regina Schrambling

Categories quick, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 4

Ingredients

2 sweet dumpling, carnival, golden nugget or delicata squash
3 tablespoons pumpkinseed, hazelnut or walnut oil
Salt and freshly ground black pepper to taste
About 1/2 teaspoon ground cumin or mace cumin (optional)

Steps:

Preheat oven to 375 degrees. Wash squash well. Cut in half vertically. Scrape out seeds. Cut each squash into 6 wedges.
Place in large bowl, and pour oil over. Toss until well coated. Add salt, pepper and cumin or mace, and toss again to disperse spices. Transfer wedges to baking sheet, cut side up. Bake until tender inside and almost crusty on top, about 20 minutes. Serve hot.

Nutrition Facts : @context http, Calories 178, UnsaturatedFat 9 grams, Carbohydrate 23 grams, Fat 10 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 526 milligrams, Sugar 0 grams