Squash Supreme Food

STUFFED ACORN SQUASH SUPREME

Steps:

• Prepare rice mix according to package directions; cover, and set aside.
• Place squash halves cut side down onto a plate. Cook the squash in a microwave oven for 5 minutes on High, until tender but firm.
• In a medium skillet over medium heat, cook sausage until evenly browned; drain, and set aside.
• In a large bowl, mix together the prepared rice, sausage, apple, and coriander. Stuff each squash half with the mixture.
• Cover stuffed squash halves with plastic wrap, and heat in the microwave until squash is cooked through and soft, about 5 minutes. Remove plastic, and top stuffed squash with cheese. Continue to cook until cheese is melted, about 1 minute.

SQUASH SUPREME

Steps:

• Place squash in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until very tender. Drain well in a fine mesh strainer, pressing water out with the back of a large spoon. , Transfer to a large bowl; mash. Stir in the eggs, cheese, mayonnaise, cracker crumbs, onion and dressing mix. , Pour into a greased 1-1/2-qt. baking dish. Sprinkle with bread crumbs and paprika. Drizzle with butter. Bake, uncovered, at 325° for 45-50 minutes or until a thermometer reads 160°.

SUMMER SQUASH SUPREME

Steps:

• Melt butter in 12-inch nonstick skillet over medium-high heat. Add carrots; cook and stir 4 minutes.
• Stir in squash, peas and lemon-pepper seasoning. Reduce heat to medium-low; cover and cook 5 minutes or until vegetables are crisp-tender. Increase heat to high; stir in basil and cook 1 minute.

CHICKEN SUPREMES IN PARCHMENT WITH ROASTED SQUASH SAUCE AND BABY BOK CHOY

Steps:

• Make the Chicken: Season the chicken with salt and pepper.
• Using scissors, round off the 4 corners of the parchment paper squares to make large circles (don't worry about the circle being perfect). Arrange each breast, slightly off center, on the paper circles, with the smooth rounded sides up. Fold one end of the paper over each breast, to make half-moon shapes. (The breasts should be horizontal to the folds.) Make 1/4-inch folds all around the open ends and press to crimp and seal. Close the final crimp with a paper clip. Place packages on a baking sheet and refrigerate until ready to use.
• Make the Sauce: Heat the oil in a saucepot over medium heat. Add the shallot and garlic and cook, stirring, until soft, about 3 minutes. Add the roasted squash and fennel and season with salt, to taste. Cook, scraping the bottom of the pot with the wooden spoon to loosen any bits, about 3 to 4 minutes. Raise the heat to high, add the sherry, and cook, stirring, until completely evaporated. Add the chicken stock, bring to a boil, reduce the heat to a simmer, and cook for 7 minutes. Season with pepper. Remove from the heat and let cool.
• Puree the sauce in a blender and strain it through a fine-mesh strainer lined with cheesecloth. (The sauce and can be made a day in advance.)
• When ready to serve: Arrange a rack in the center of the oven and preheat to 400 degrees F.
• Bake the chicken packages until puffed and lightly browned, about 20 minutes.
• Heat the sesame oil in a skillet over medium-high heat. Add the bok choy, season with salt, and cook until lightly browned, about 2 minutes. Add the soy sauce and chicken stock, cover, and cook until soft but still firm in the center, about 5 minutes. Remove from the heat.
• Meanwhile, reheat the sauce in a small saucepan and season with salt and pepper, to taste.
• Divide the chicken packages among 4 plates. Using scissors, cut an "X" in the top of each package and pull back the edges to reveal the chicken. Spoon 2 to 4 tablespoons of the sauce over the chicken, and nestle 2 halves of the bok choy beside the chicken. Garnish with the cilantro sprigs and serve immediately.

SPAGHETTI SQUASH SUPREME

Steps:

• Cut squash in half length-wise; discard seeds.
• Place one squash half, cut-side-down, on a microwaveable plate.
• Cover and microwave on high 8 minutes or until easily pierced with a fork, turning once.
• Repeat with second squash half.
• When cool enough to handle, scoop out squash , separating strands with a fork; set aside.
• In a skillet, cook bacon and onion until bacon is crisp.
• Using a slotted spoon, remove to paper towels and drain, reserving drippings.
• Add butter, brown sugar, salt and pepper to drippings.
• Stir in squash and bacon; heat through.
• Remove from heat and stir in cheese until just blended.
• Serve immediately.

STUFFED ACORN SQUASH SUPREME

Steps:

• Prepare rice according to package directions; cover and set aside.
• Microwave squash for 5 minutes; cut in half.
• In a large bowl combine the sausage, apple, coriander and reserved rice and mix well.
• Stuff each squash half with mixture (there will be some mixture left over).
• Cover stuffed squash halves with plastic wrap and microwave until squash is cooked through and soft, about 5 minutes.
• Top with cheese and reheat for 1 minute, then serve.

BUTTERNUT SQUASH SUPREME

Steps:

• Place squash in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until very tender. drain well and place in a large bowl; mash. In another bowl, combine the eggs, cheese, onion, milk, salt and pepper; add to the mashed squash and mix well.
• Transfer to a greased 2-qt. baking dish. Sprinkle with cracker crumbs. Dot with butter. Bake, uncovered, at 350 degrees F for 40-45 minutes or until a knife comes out clean.

TURKEY TENDERLOIN SUPREME

Steps:

• In a large skillet, brown the turkey in butter. Add onion, garlic and red pepper; cook for 2-3 minutes. Combine the soup and milk; pour over turkey. Bring to a slow boil. Reduce heat; cover and simmer for 8-10 minutes or until meat juices run clear.