Sweet And Spicy Squash Food

SWEET AND SPICY ROASTED BUTTERNUT SQUASH

Steps:

• Preheat 400° F. and line a baking sheet with foil. Place the diced butternut squash onto the baking sheet and drizzle with olive oil. Sprinkle on the chili powder, cumin, salt and pepper. Toss everything together with your hands until coated.
• Roast for 20-25 minutes or until the squash is tender. Toss the squash halfway during the cooking time. Remove the squash from the oven, drizzle with honey and toss to coat.
• Put the squash into a serving bowl and top with toasted pepitas and chopped cilantro.

SWEET & SPICY ROASTED KABOCHA SQUASH

Steps:

• Preheat the oven to 400°F Line a baking sheet with a silicon baking liner or parchment paper.
• De-seed and cut the squash into slices about 1/4 inch thick.
• Combine all the dry ingredients. Toss the squash slices in this until coated thoroughly. Add the soy sauce and toss well again.
• Spread the slices in a singler layer on the baking sheet and drizzle them with the oil.
• Bake in the preheated oven for 15 minutes, then turn over, drizzle with more oil and sprinkle more sugar, and bake for an additional 10-15 minutes.
• Serve hot or at room temperature.

SWEET AND SPICY SHRIMP FAJITAS WITH ZUCCHINI AND SQUASH

Steps:

• For the sweet and spicy marinade: Put the oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon each salt and pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the shrimp and toss to combine. Cover and refrigerate for at least 30 minutes up to 2 hours before cooking.
• For the squash and zucchini: Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and cook, stirring, until the zucchini is light brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining 1 tablespoon oil, yellow squash and a pinch of salt, then transfer the cooked squash to the plate. Add the scallions to the skillet and cook, stirring once or twice, until lightly charred. Add the tomato, jalapeno and the cooked zucchini and squash and stir to combine. Add the cilantro and season with salt. Set aside.
• Prepare an outdoor grill for medium-high heat.
• Lightly brush the grill grates with oil and grill the shrimp until cooked through, about 2 minutes per side. Serve with the warm tortillas, zucchini and squash, guacamole, sliced pickled jalapenos, lime wedges, tomatillo salsa and chopped scallions.
• Copyright 2016 Television Food Network, G.P. All rights reserved.

SWEET-AND-SPICY ROASTED TOFU AND SQUASH

Steps:

• Drain tofu and slice into 1/2-inch-thick slabs. Cut each slab in half. Arrange tofu on a large baking sheet or several plates lined with several layers of paper towels. Place another layer of paper towels on top and weigh down tofu with another baking sheet or more plates topped with a heavy cookbook or cans. Let stand for 20 minutes. Pat tofu dry.
• While tofu drains, heat oven to 425 degrees. Cut squash into 1/2-inch-thick half-moons. Cut each slice in half again.
• In a small bowl, whisk together soy sauce, sriracha and a pinch of salt. Whisk in peanut oil. Spoon 3 tablespoons of the mixture into a separate bowl and reserve. Whisk honey into the original mixture. Spread squash out on a large baking sheet and pour honey-soy mixture over it. Sprinkle squash lightly with salt and pepper and toss well. Roast until bottoms are golden brown, about 20 minutes. Flip and roast until uniformly golden and soft, about 10 minutes more. Transfer squash to a large bowl.
• Adjust the heat to broil and position a rack just below the heating element. Toss tofu with reserved soy mixture and arrange in a single layer on a baking sheet (you can use the same one you used for the squash). Cook until crispy and golden, about 2 minutes per side. Toss hot tofu with squash, sesame seeds and celery leaves, adding more soy sauce if you like.

SWEET AND SPICY PORK FAJITAS WITH SQUASH AND ZUCCHINI

Steps:

• For the sweet and spicy marinade: Put the oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon each salt and pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the pork chops and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking.
• For the squash and zucchini: Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and cook, stirring, until the zucchini is light brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining 1 tablespoon olive oil, yellow squash and a pinch of salt, then transfer the cooked squash to the plate. Add the scallions to the skillet and cook, stirring once or twice, until lightly charred. Add the tomato, jalapeno and the cooked zucchini and squash and stir to combine. Add the cilantro and season with salt. Set aside.
• Prepare an outdoor grill for medium-high heat.
• Brush the grill grates with oil. Grill the pork chops until marked and cooked through, 4 to 5 minutes per side. Transfer to a cutting board and thinly slice.
• Serve with the warm tortillas, the squash and zucchini mixture and toppings.
• Copyright 2016 Television Food Network, G.P. All rights reserved.

SWEET-AND-SPICY ROASTED TOFU AND SQUASH

Steps:

• Drain tofu and slice into 1/2-inch-thick slabs. Cut each slab in half. Arrange tofu on a large baking sheet or several plates lined with several layers of paper towels. Place another layer of paper towels on top and weigh down tofu with another baking sheet or more plates topped with a heavy cookbook or cans. Let stand for 20 minutes. Pat tofu dry.
• While tofu drains, heat oven to 425 degrees. Cut squash into 1/2-inch-thick half-moons. Cut each slice in half again.
• In a small bowl, whisk together soy sauce, sriracha and a pinch of salt. Whisk in peanut oil. Spoon 3 tablespoons of the mixture into a separate bowl and reserve. Whisk honey into the original mixture. Spread squash out on a large baking sheet and pour honey-soy mixture over it. Sprinkle squash lightly with salt and pepper and toss well. Roast until bottoms are golden brown, about 20 minutes. Flip and roast until uniformly golden and soft, about 10 minutes more. Transfer squash to a large bowl.
• Adjust the heat to broil and position a rack just below the heating element. Toss tofu with reserved soy mixture and arrange in a single layer on a baking sheet (you can use the same one you used for the squash). Cook until crispy and golden, about 2 minutes per side. Toss hot tofu with squash, sesame seeds and celery leaves, adding more soy sauce if you like.

SWEET AND SPICY GARDEN RELISH/ CHOW-CHOW

Steps:

• Grate all the vegetables equalling 4 quarts, in a food processor then place in a large container.
• Add salt, cover with water and allow to stand for 1 hour.
• While the vegetables are soaking, in a large pot, add the sugar, vinegar and pickling spice.
• Bring to a boil, reduce heat and simmer.
• Drain and rinse the vegetables well squeezing out all liquid; add to the pot and bring to a boil.
• Reduce heat; simmer 30 minutes.
• Stir frequently.
• Pour the relish into hot, sterilized pint jars.
• Wipe rims, place lids and screw bands on fingertip-tight; process 15 minutes in a boiling bath.
• Remove to a protected surface to cool, undisturbed, for 24 hours.