CREAMED SPINACH WITH GRUYERE
Steps:
- Coat a large, straight-sided saute pan with olive oil and heat over medium heat. Add 2 cloves of garlic and a pinch of crushed red pepper and cook until the garlic is golden, about 1 minute. Remove the garlic and discard.
- Add half of the spinach to the pan, season with salt and saute until gently wilted. Remove the spinach from the pan to a towel-lined colander set inside a bowl to let the spinach drain and cool. Repeat the process with the remaining garlic and spinach and another pinch of crushed red pepper. Squeeze the towel to remove most of the liquid from the spinach.
- Remove any liquid from the bottom of the saute pan and coat lightly with olive oil. Heat the oil over medium heat, add the shallots and season with salt and a pinch of crushed red pepper. Saute until the shallots are translucent and very aromatic, 5 to 7 minutes. Add the butter and, when melted, stir in the flour. Cook until it is the texture of wet sand, 5 to 6 minutes. Whisk in the milk and heavy cream. Taste for seasoning and season with salt, if needed, (it will). Bring the milk and heavy cream to a boil, then reduce the heat and simmer for 5 to 6 minutes, stirring occasionally so the milk doesn't scorch on the bottom. Stir in the Gruyere and Parmigiano until melted. Add the reserved spinach and stir to combine. Taste and adjust the seasoning, if needed. Transfer to a serving bowl, top with a sprinkle of Parmigiano and serve.
CREAMED SPINACH STUFFED BUTTERNUT SQUASH
Steps:
- Preheat the oven to 180°C/350°F.
- Place the halved butternut squash into a deep roasting pan then season with the salt.
- Pour the boiling water into the pan and cover with foil.
- Place in the oven and allow to roast for 30-45 minutes until soft. Once roasted, scoop out the seeds and some of the flesh. Set aside.
- While the butternut is roasting, make the creamed spinach. Saute the onion and garlic in 2 tsp of olive oil until soft and translucent.
- Add the spinach and cook until wilted then add the flour and stir into the spinach. Pour in the milk and stir until the sauce is smooth then add the cream. Allow to simmer gently for 7-10 minutes or until the sauce is thick and smooth. Season to taste and remove from the heat. Allow to cool for 10-15 minutes before adding the mozzarella cheese.
- Once the butternut is roasted, spoon the creamed spinach into the hollows of each butternut and top with Parmesan cheese.
- Place back in the oven and allow to cook until the tops are golden brown, approximately 10 minutes.
- Remove from the oven and serve.
Nutrition Facts : Calories 173 kcal, Carbohydrate 30 g, Protein 9 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 12 mg, Sodium 770 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving
SUNBURST SQUASH STUFFED WITH SPINACH AND GRUYÈRE
Steps:
- Preheat the oven to 375 degrees F. Fill a large pot three-fourths full of water and bring to a rolling boil. Drop the squash into the boiling water and boil for 5 minutes. Drain well and let cool. Cut a thin slice off the bottom of each squash, removing just enough so that it will stand upright. Then slice off the tops (approximately 1/2 inch thick) and hollow out the centers, leaving a thin shell. Set aside. (Reserve the nominal amount of squash removed from the centers for another use or simply discard.) In a skillet over medium heat, melt the butter with the oil. Add the mushrooms, shallots and garlic and sauté approximately 10 minutes, or until soft. Stir in the soy sauce and add the spinach. Raise the heat to medium-high. Sauté for approximately 5 minutes, or until the spinach is tender and most of the liquid has evaporated. Transfer to a bowl and let cool slightly, then season with the nutmeg, cayenne, salt and black pepper. Stir in the egg and 1/2 cup of the Gruyère and mix well. Mound the mixture into the hollowed-out squas
SQUASH, MUSTARD & GRUYèRE GRATIN
Layer up squash or pumpkin with a rich, creamy sauce and bubbling melted cheese to make this indulgent side dish - serve with a Sunday roast or sausages
Provided by Cassie Best
Categories Side dish
Time 1h40m
Number Of Ingredients 10
Steps:
- Heat the butter and oil in a large frying pan. Add the onions and cook slowly over a low-medium heat, stirring every now and then, for 10-15 mins until golden and soft.
- Meanwhile, put the garlic and half the sage in a saucepan, add the cream and milk, and heat gently, not allowing the mixture to boil, for 5 mins. Remove from the heat and set aside to cool for 10 mins, then fish out the sage and garlic. Stir in the mustard and season well.
- If cooking straight away, heat oven to 180C/160C fan/gas 4. Layer the pumpkin slices, onions, most of the cheese and the infused cream into a large baking dish, finishing with a layer of cream. Once you've used the ingredients up, scatter with the remaining cheese and put the remaining sage leaves on top. Cover the dish with foil and bake for 45 mins.
- Uncover the dish and increase the heat to 200C/180C fan/gas 6. Cook for a further 20-30 mins until golden brown and tender all the way through. Leave to cool for 10 mins before serving.
Nutrition Facts : Calories 443 calories, Fat 37 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.7 milligram of sodium
RICE STUFFED SUNBURST / PATTY PAN SUMMER SQUASH
Recently they have been selling some pretty large patty pan squash at the farmers' market, much larger than the little baby ones you often see roasted or grilled. I didn't want to just cut them up like regular squash so I searched around and found quite a few recipes for stuffed versions, baked in the oven. Didn't find one with rice though. This started as a recipe on about.com, but morphed as I have made it a few times, into what it is now. This only makes 4 squash, but you could easily double. You could make this a very substantial main course for a vegetarian if you added some protein. Note that the amount of rice is actually more than you'll need, by about 1/3 of a cup, we all really like the rice though so it's nice to have extra. In fact we like the rice so much I have doubled up that part of the recipe and used it for another meal. All depending on what you're serving this with, you could easily adjust the flavours, (ie I'm thinking feta, lemon & marjoram to go with greek). This is a small enough side dish that I can cook it in my toaster oven. Next is to try it on the BBQ. Hope you like it!
Provided by magpie diner
Categories Brown Rice
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Use a saute pan (with a lid) that will fit your 4 whole squash evenly. Add about 3 inches of water, lightly salt it and bring to a boil. Make sure your squash sit nice and flat -- cut off a bit on the bottom if need be, just not too much or you'll go through.
- Place your squash in the boiling water, cover and allow it to cook for about 10 minutes, until just fork tender. While the squash cooks, chop up your other ingredients.
- Once the squash is done, remove them gently and set them aside. Drain the water and clean out your pan.
- Returning the pan to the stove, heat the 1 tbsp of olive oil over medium heat. Add in the onion and cook for about 5-7 minutes, until translucent. Add in the garlic and cook for just a few minutes, watching it doesn't burn.
- Add in the raw rice and stir to coat. Add in the broth and bring to a boil. Depending on your broth, you may want to season with salt and pepper. Once at a boil, reduce the heat and cover. Cook for 45 minutes - at which time the rice should be cooked and liquid fully absorbed. (Depending on your rice, you may need slightly longer).
- While the rice cooks, cut the tops off of the squash (just below the green part). You want enough of a opening to work with, without wasting too much of the squash. Next, scoop out some of the insides being careful not to break through the sides or bottom. I like to score a circle using a paring knife and then scoop out with a regular teaspoon. It's basically the seedy part you want to remove, you don't have to take much from around the sides. You can chop up parts of what you scoop out and add it into the rice mixture. Set your squash aside again.
- Preheat your oven to 375. Have a baking dish ready (lightly oiled, or foil if you prefer).
- When the rice is done, take it off the heat and add in the 1/2 cup of parmesan, the fresh basil and spinach. Mix.
- Time to assemble. Using the 1 tsp of olive oil, lightly brush the outsides of the squash. Next, stuff the rice mixture into the hollow -- you can pack quite a bit in there, and have a bit overflowing on top. Place into the baking dish and finish by sprinkling the 1 tbsp of parmesan over top.
- Bake for 20 minutes.
Nutrition Facts : Calories 281.9, Fat 9.9, SaturatedFat 3.3, Cholesterol 12.3, Sodium 224.6, Carbohydrate 38.6, Fiber 2.1, Sugar 1.2, Protein 9.6
SPINACH-STUFFED YELLOW SQUASH
Here is a squash recipe that even the kids will like. If you want to serve them as appetizers, just use the baby squash instead for a petite look.
Provided by Tandy Higgins
Categories Spinach
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Combine squash, 1/2 teaspoons salt, and water to cover in a Dutch oven. Bring to a boil, and cook 10 minutes or until tender. Cool.
- Cut squash in half lengthwise, and remove seeds. Drizzle cut sides of squash evenly with 2 tablespoons melted butter; sprinkle evenly with 2 tablespoons cheese, 1/2 teaspoon salt, and pepper.
- Pour remaining 2 tablespoons melted butter in a large skillet over medium-high heat, and add onion; sauté 4 minutes or until tender. Stir in cooked spinach, sour cream, red wine vinegar, and remaining 1/2 teaspoon salt. Spoon spinach mixture evenly into squash halves. Place squash in a 13 x 9 inch baking dish. Sprinkle with breadcrumbs and remaining 6 tablespoons cheese, and dot with cold butter.
- Bake at 350 degrees for 15 minutes or until thoroughly heated.
Nutrition Facts : Calories 289.4, Fat 21.4, SaturatedFat 12.9, Cholesterol 49.6, Sodium 922.1, Carbohydrate 17.8, Fiber 5.7, Sugar 5.5, Protein 11.6
STUFFED SUNBURST PATTYPAN SQUASH
This is a mild and pretty side dish that can be made ahead, then popped into the oven when you're cooking dinner. Great with grilled chicken or steak. I usually plan 2 squash halves per person -- if they're not all eaten, more for me!
Provided by Kat in Texas
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Steam whole squash until tender; drain and cool.
- Scoop out flesh, leaving about 1/4-1/2 inch border around the edges.
- Measure 1 tablespoon of the bread crumbs and 2 tablespoons of the parmesan (or romano) cheese; set aside.
- Chop the squash flesh in a bowl; mix in the cream cheese, green onion, cream, swiss cheese and the remaining parmesan and bread crumbs.
- Salt and pepper to taste.
- Fill squash shells with the above mixture.
- Top with the reserved bread crumbs and parmesan.
- Refrigerate until ready to cook.
- Bake at 350 F for 40 minutes, or until tops are brown.
Nutrition Facts : Calories 331.9, Fat 24, SaturatedFat 14.1, Cholesterol 77, Sodium 346.1, Carbohydrate 16.7, Fiber 0.6, Sugar 1.9, Protein 15.3
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