ROASTED SQUASH AND GORGONZOLA PIZZA
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Add the squash, shallots, 2 tablespoons olive oil, 1/2 teaspoon salt and red pepper flakes, if using, to a rimmed baking sheet. Toss well to combine and coat in the oil. Roast until the squash is beginning to brown and is cooked through, about 20 minutes. Remove from oven and turn the oven up to 550 degrees F. Position one rack in the top third of the oven and place the second rack in the middle of the oven so it is out of the way.
- Dust a separate rimmed baking sheet lightly with semolina flour. Place the pizza dough on the flour and gently stretch and form the dough into a 12-inch round using your fingertips. Brush or drizzle the dough with the remaining tablespoon oil and sprinkle with the remaining 1/4 teaspoon salt. Tear the mozzarella over the bottom of the crust. Sprinkle the squash mixture over the cheese. Crumble or tear the gorgonzola over the pizza and sprinkle with the walnuts. Place the baking sheet on the very bottom of the oven for 5 minutes. Rotate the pizza to the top rack and bake 10 more minutes. Remove to a cutting board and drizzle with the honey, if using. Slice into wedges and serve warm.
SUMMER SQUASH WITH SOUR CREAM
I was looking for a recipe to use up all the summer squash in my garden, I think I found a good one!
Provided by sweetcakes
Categories Vegetable
Time 18m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, bring 1/2 inch of water to a boil over high heat.
- Add the squash and onion.
- Lower the heat and simmer, covered, for 3 to 5 minutes or until squash is crisp-tender. Drain.
- Meanwhile, in a small saucepan, stir together the sour cream and flour. Stir in the milk, dill, salt, and red pepper.
- Cook and stir over low heat until heated through (do not boil).
- Pour over the vegetables; stir until mixed.
Nutrition Facts : Calories 134.4, Fat 9.6, SaturatedFat 5.9, Cholesterol 20, Sodium 175.3, Carbohydrate 10.3, Fiber 1.7, Sugar 3.8, Protein 3.5
WINTER SQUASH SQUARES
Meet the Cook: Besides tasting good, these squares are a wonderful way to use up any leftover squash from dinner. Since my husband has a fertilizer-chemical business, I bake a lot of my squash squares for his crew and customers. We have five children, all of them married, and six grandchildren. -Shirley Murphy, Jacksonville, Illinois
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 15
Steps:
- In a bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Stir in eggs, squash and oil; mix well. Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool on a wire rack. , Meanwhile, for frosting, beat together cream cheese, confectioners' sugar, vanilla and butter. Add milk; stir until smooth. Frost cooled cake. Cut into squares.
Nutrition Facts : Calories 140 calories, Fat 7g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 75mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
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