Roasted Squash Red Onion With Pistachios Food

ROASTED SQUASH & RED ONION PASTA

Steps:

• Preheat the oven to 200C/gas 6/fan 180C. Peel and deseed the squash, then cut it into mouthful-sized chunks and tip into a roasting tin. Peel the onions, leaving the root intact. Then cut each, through the root, into eight wedges and put them in the tin.
• Add the garlic to the tin with 2 tablespoons of olive oil. Sprinkle generously with salt and pepper, then toss everything together with your hands until all the ingredients are glistening. Roast for 30-35 minutes, until everything has browned nicely.
• Meanwhile, cook the pasta in a large pan of salted water following the timings given on the packet. Drain the pasta, reserving about 4 tbsp of the cooking water. Remove the tin from the oven and add the cooking water and crème fraîche, stirring everything together lightly. Tip in the pasta and toss well. Serve with a sprinkling of freshly grated parmesan.

ROASTED SQUASH WITH CHERRIES AND PISTACHIOS

Steps:

• Preheat the oven to 400 degrees F.
• In a medium bowl, whisk together 3 tablespoons of the olive oil, the vinegar and 1/2 teaspoon of the salt. Set aside.
• Place the squash wedges on a rimmed baking sheet. Drizzle with the remaining 2 tablespoons olive oil and 1 teaspoon salt. Add the rosemary and garlic. Cover the tray tightly with a sheet of foil. Bake until the tip of a knife goes into the squash easily, 35 to 40 minutes.
• Drizzle three-quarters of the vinaigrette over the squash and allow it to cool and absorb the dressing for about 10 minutes.
• Add the arugula, pistachios and cherries to the remaining vinaigrette. Toss gently to coat. Place the marinated squash wedges on a platter and top with the dressed greens. Sprinkle with the gorgonzola and serve.

ROASTED BUTTERNUT SQUASH AND RED ONIONS

Steps:

• Heat oven to 475 degrees. Lightly coat two large baking sheets with olive oil.
• Peel onions, leaving root ends intact. Cut each onion in half from stem to root. Cut each half into 4 wedges, leaving the root intact so that each wedge holds together. Spread on a baking sheet, sprinkle with salt and pepper and drizzle with oil.
• Put the squash in a large mixing bowl. Add 1/4 cup olive oil, 1 teaspoon salt and about 1/4 teaspoon pepper; toss to coat. Spread on a baking sheet, peel side down (if intact).
• Place both pans in oven and roast for 30 to 40 minutes, until the vegetables have taken on some color and are cooked through. Keep an eye on the onions, as they may cook faster than the squash and need to be removed earlier.
• If using nuts, pour 1 tablespoon oil into a small frying pan and place over medium-low heat. Add nuts and 1/2 teaspoon salt and cook for 2 minutes, stirring often, until the nuts are golden brown and smell toasty. Immediately remove from the heat and dump onto a cutting board to stop the cooking. If using pistachios, chop coarsely when cool enough to handle.
• To make tahini sauce, place tahini in a bowl. Add lemon juice, 1/4 cup water, garlic and 1/4 teaspoon salt. Whisk until sauce is the consistency of honey, adding more water or a tablespoon of olive oil if necessary.
• When the vegetables are cooked, set aside until ready to serve. (The vegetables should be served the same day they are made. They can be served at warm room temperature, or reheated just before serving.)
• To serve, combine vegetables on a large serving platter. If using tahini sauce, drizzle on top. Sprinkle herbs and, if using, nuts on top and serve.

ROASTED SQUASH WITH CRUSHED PISTACHIOS

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the butternut squash with 1 tbsp of the olive oil and season. Roast in the oven for 40 mins until tender and caramelised.
• Meanwhile, roughly crush the pistachios with the thyme and a pinch of salt using a pestle and mortar, or with the end of a rolling pin. Stir in the lemon juice and remaining oil, and check the seasoning. Spoon the pistachios over the squash to serve.

ISRAELI COUSCOUS WITH SQUASH

Steps:

• Cook 1 1/2 cups Israeli couscous as the label directs. Meanwhile, cook 1 small chopped onion, 1 teaspoon chopped thyme, 1 cup cubed butternut squash, 3 chopped dates and 1/2 teaspoon kosher salt in a skillet with olive oil until just tender, 6 minutes. Add 1/2 cup water and cook 4 minutes. Stir in the couscous, 1/2 cup chopped pistachios and 2 tablespoons chopped parsley; season with salt and pepper.

ROASTED STUFFED SQUASH WITH HERBY PISTACHIO SALSA

Steps:

• Heat the oven to 180C/160C fan/gas 4. Cut the squash in half lengthways and scoop out the seeds. Get a flameproof roasting tin ready that will fit the squash snugly (ours measured 22 x 18cm). Oil the squash and season with salt, then place cut-side down in the tin with an unpeeled garlic clove or 2 in the cavity of each half. Roast for 1 hr.
• Once tender, carefully lift the squash halves and garlic onto a board. Melt the butter in the tin over a low heat, add the onions and cook gently for 10 mins until soft and caramelised. Splash in the vinegar and scrape any sticky bits from the base of the dish. Squeeze the cooked garlic from the skins and stir into the onions with the allspice and rice. Season well and pour over 350ml hot water. Bring to a gentle simmer, then remove from the heat, carefully wrap the tin in foil and cook in the oven for 25 mins with the squash placed cut-side up directly on the oven rack alongside.
• Fluff up the rice with a fork and check it is cooked. If not and the tin is dry, add a splash more water, re-wrap in the foil and return to the oven for 5-10 mins. Scoop some of the soft squash out of the skins, leaving a layer of about 1cm in the skin. Mix the scooped-out squash into the rice, breaking it into smaller chunks as you mix. Add the pomegranate and feta and pack the rice mixture back into the squash halves, then put back in the tin, leaving any extra rice around the squash. Return to the oven for 10 mins.
• Mix the ingredients for the salsa together in a bowl. When the squash is ready, spoon the salsa over the top, then cut into wedges to serve.

MAPLE-ROASTED DELICATA SQUASH WITH RED ONION

Steps:

• Arrange the racks in the upper and lower rungs in the oven and preheat the oven to 425°F degrees. Place the squash, red onion, garlic, thyme, and red pepper flakes in a large bowl. Drizzle with olive oil and maple syrup, and sprinkle generously with salt and pepper; toss to coat.
• Spread vegetables evenly onto two large, rimmed baking sheets. Bake the squash on the upper and lower racks of the oven, tossing, rotating, and switching the pan positions half way through cooking, until tender and browned, 25 to 30 minutes. Taste and season again with more salt and pepper, if desired.