BUTTERNUT-AND-BOURSIN SHELLS
Herby, garlicky, creamy Boursin cheese amps up the flavor in this meatless pasta.
Provided by Martha Stewart
Categories Butternut Squash Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Using the large holes of a box grater,shred squash until you have 5 cups; cut remaining squash into1/2-inch cubes (about 4 cups). On a rimmed baking sheet, tosssquash cubes with 1 tablespoon oil; season with salt and pepper.Spread in a single layer and roast until tender and browned, about25 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted wateraccording to package instructions. Drain, reserving 1 1/2 cups pastawater. Heat a large straight-sided skillet over medium-high. Addremaining 2 tablespoons oil and shredded squash; cook, stirringoccasionally, until caramelized in spots, 10 minutes. Transfer toa blender with reserved pasta water and half of cheese; blenduntil smooth.
- Return blended sauce to skillet; stir in pasta and roasted squash.Season with salt and pepper. Serve immediately, topped witharugula, hazelnuts, small dollops of remaining cheese, and adrizzle of oil.
SWEET CORN, ZUCCHINI, AND TOMATOES WITH BULGUR
Grain salads are ready in a flash and substantial without weighing you down-a perfect choice for lunch. This colorful tumble of tomatoes, corn, and squash invites improvisation: Swap red quinoa or brown basmati rice (cooked and cooled) for the bulgur, and fold in anything delicate and leafy in place of the arugula and radish sprouts.
Provided by Sarah Copeland
Categories Food & Cooking Salad Recipes
Time 35m
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Combine bulgur, 1 1/2 cups water, 1/4 teaspoon salt, and a drizzle of oil in a small saucepan. Bring to a simmer, then reduce heat to low. Cover and cook until tender, about 12 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork and transfer to a large bowl.
- Meanwhile, heat oil in a large skillet over medium-high. Add scallions and cook, stirring, until fragrant, about 2 minutes. Add garlic and zucchini; season with salt and cook, stirring occasionally, until golden and softened, 6 to 8 minutes. Add butter and corn and cook, stirring, until corn is crisp-tender, 2 to 3 minutes.
- Add tomatoes and cook until they just begin to release juices, 1 to 2 minutes. Season to taste. Add zucchini mixture to bulgur and toss. Fold in arugula and sprouts. Shave cheese over salad and serve.
PASTA WITH PEPPERS, SQUASH, AND TOMATOES
This dish capitalizes on the flavors of the cherry tomatoes and sausage for a hearty dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 45m
Number Of Ingredients 9
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.
- Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add sausage and cook, breaking apart with a slotted spoon, until cooked through, about 6 minutes. With slotted spoon, transfer sausage to a bowl.
- Add 1 tablespoon oil and bell pepper to skillet and cook, stirring occasionally, until browned in spots, 6 minutes. Add squash and half the tomatoes; cook 1 minute. Add 1/4 cup pasta water and cook until tomatoes soften, 4 minutes. Return sausage to pan and add remaining tomatoes. Season with red-pepper flakes. Cook until sausage is warmed through and juices thicken slightly, about 2 minutes. Toss with pasta; if necessary, add remaining pasta water to create a light sauce that coats pasta. Serve with Pecorino Romano.
Nutrition Facts : Calories 719 g, Fat 33 g, Fiber 5 g, Protein 16 g, SaturatedFat 10 g
GEM SQUASH AND SWEET CORN
In South Africa we braai instead of barbeque, but it "boils" down to the same method. We prefer an open fire to a barbeque kettle but this recipe will work equally well which ever method is being used. This is a quick way of adding vegetables to your braai and so easy that the kids love to do this as part of their duties.
Provided by Hetta
Categories Corn
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut off the top third section of each gem sqaush. Keep the lid to replace later.
- Remove all the pips with a teaspoon.
- Fill eash gem sqaush with sweet corn, clump of butter, garlic and grated cheese.
- Replace the lid and wrap each gem sqaush with foil.
- Place in coals.
- The squashes are ready when soft at touch.
Nutrition Facts : Calories 145.6, Fat 3.8, SaturatedFat 1.6, Cholesterol 5.7, Sodium 74.5, Carbohydrate 26.7, Fiber 4.9, Sugar 7.6, Protein 6.7
PICI WITH SUMMER SQUASHES AND TARRAGON
Tarragon brings out the natural sweetness of squash. A creamy ouzo-infused sauce adds a licorice-laced coating to long, thin strands of pasta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 10
Steps:
- Cook onion in 2 tablespoons oil in a skillet over medium heat, stirring, until soft, about 5 minutes. Add remaining tablespoon oil, the squashes, and garlic. Season with salt and pepper. Cook until tender, about 10 minutes.
- Add wine and ouzo. Bringto a simmer. Cook for 2 minutes. Add cream; toss to coat. Add pasta, reserved cooking water, and tarragon, and gently toss.
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