ROASTED BABY SQUASH
Baby squash are tender and adorable and make the perfect simple side to any late summer/early fall meal.
Provided by Katie Workman
Categories Side Dish
Time 25m
Number Of Ingredients 7
Steps:
- Preheat the oven to 450°F.
- Halve the baby zucchini and summer squash lengthwise, and halve or quarter the pattypan squash, depending on size. You want all of the pieces to have approximately the same thickness, probably about ½ to ¾ inch wide. Place them in a large bowl.
- In a small bowl, whisk the olive oil, lemon zest and juice, honey, thyme and season with salt and pepper. Drizzle the dressing over the squash and use your hands to toss until all of the squash is well coated with the dressing.
- Spread the squash out on a rimmed sheet pan, preferably lined with parchment. Roast for about 10 to 15 minutes, until they become tender and browned in spots. Use a spatula to transfer them to a serving platter.
- Serve hot, warm, or at room temperature. Crumble the blue cheese over before serving if desired.
Nutrition Facts : Calories 122 kcal, Carbohydrate 6 g, Protein 5 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 6 mg, Sodium 121 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SHERRIED BABY SQUASH
I went to the farmer's market the other day and these gorgeous baby squash were just calling my name! This is a variation on how I do everyday squash; just a little more special....
Provided by Raquel Grinnell
Categories Onions
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash and slice the squash into 1/2 inch pieces.
- In a large frying pan, melt the butter over medium high heat. Add the onion and saute for 4-5 minutes, or until it is beginning to caramalize and stick to the bottom of the pan.
- Deglaze the pan with the sherry, scraping up the brown bits. When the sherry has cooked down to a thick liquid, add the squash, thyme and some garlic salt. Toss to coat with butter and onions. Spread squash out over the bottom of the pan so that they can brown, about 1-2 minutes.
- When one side is lightly browned, flip squash over to brown on other side. When browned, add pepper and toss. Serve hot.
Nutrition Facts : Calories 136.6, Fat 8.9, SaturatedFat 5.5, Cholesterol 22.9, Sodium 81.3, Carbohydrate 7.5, Fiber 1.8, Sugar 4, Protein 1.8
SHERRIED SQUASH SOUP
A good soup soon becomes a fail safe recipe for any occasion. You can always miss out the sherry if making for children
Provided by Sara Buenfeld
Categories Lunch, Soup
Time 50m
Number Of Ingredients 6
Steps:
- Fry the onion in the oil for 5 mins until softened. Add the sherry and squash and sizzle for 1-2 mins. Pour in the stock, then cover and simmer for 20 mins until the squash is tender when pierced with a knife.
- Whizz in a food processor until smooth. Will keep in the fridge for 2 days, or freeze for 6 weeks. When ready to eat, reheat until bubbling and serve in small portions topped with seed-bread croûtons (see above right) and a parsley sprig.
Nutrition Facts : Calories 183 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.22 milligram of sodium
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