BAKED FARRO AND BUTTERNUT SQUASH
"This is a recipe from California chef Maria Sinskey. The flavors and textures are amazing."
Provided by Ina Garten
Categories main-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Place the bacon on a baking rack set on a sheet pan and bake it for 20 to 30 minutes, until browned (it won't be crisp). Cut the bacon in very large dice.
- Meanwhile, in a small (9-inch) Dutch oven, such as Le Creuset, heat the olive oil and butter over medium heat. Add the onion and cook for 6 to 8 minutes, until tender and starting to brown. Add the thyme, 2 teaspoons salt and 1 teaspoon pepper and cook for 1 minute. Add the farro and chicken stock and bring to a simmer. Place the squash on top of the farro mixture, cover, and bake in the same oven with the bacon for 30 minutes, until the squash and farro are tender. Check once during cooking and add a little chicken stock if it's dry.
- Sprinkle the bacon and parmesan on the squash and farro and bake uncovered for 15 to 20 minutes, until most of the liquid evaporates, the farro and butternut squash are tender, and the cheese has melted. Serve hot directly from the pot.
GARLIC ROASTED SUMMER SQUASH
The simplest things are often the tastiest. At the height of summer here in Iowa we have a LOT of produce to choose from, and this is a nice and easy way to enjoy summer squashes and zucchini.
Provided by Sabbath Jackson
Categories Side Dish Vegetables Squash Summer Squash
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Trim the ends from the squash, and cut each squash in half lengthwise. Cut the halves in half again crosswise, to make 4 pieces; cut those pieces in half twice more the long way, to make 16 short spears from each squash. Toss the squash with olive oil and garlic in a bowl; place into a shallow baking dish. Sprinkle with salt and black pepper.
- Roast the squash until the spears and garlic start to brown, 5 to 10 minutes. Check the squash after 5 minutes, and add time in 2- to 3-minute intervals to avoid burning.
Nutrition Facts : Calories 139 calories, Carbohydrate 4.2 g, Fat 13.7 g, Fiber 1.2 g, Protein 1.4 g, SaturatedFat 1.9 g, Sodium 2.7 mg, Sugar 2.2 g
THE BLACK-EYED PEA'S BAKED SQUASH
I love this squash recipe served at the Black-Eyed Pea Restaurant. The recipe was posted in response to a request, but it's been a family favorite ever since it was posted in the local paper years ago. A true Southern favorite.
Provided by PanNan
Categories Vegetable
Time 40m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Cut the tops off the squash.
- Cut in 3- 4 pieces.
- Boil in water til tender (just a few minutes).
- Drain and mash.
- Add remaining ingredients.
- Place in casserole dish.
- Cover with light layer of breadcrumbs.
- Bake at 350 til lightly browned (about 10- 15 minutes).
Nutrition Facts : Calories 185, Fat 11.2, SaturatedFat 6.4, Cholesterol 61.6, Sodium 652, Carbohydrate 17.9, Fiber 2.1, Sugar 9.7, Protein 4.7
BAKED BUTTERNUT SQUASH
This simple baked butternut squash is easy to make, delicious to eat, and looks beautiful on the plate.
Provided by Anonymous
Categories Side Dish Vegetables Squash
Time 1h40m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place squash, cut sides down, in a 9x13 baking dish. Pour water into dish around squash halves.
- Bake in the preheated oven until tender and easily pierced with a fork, about 1 1/2 hours. Carefully remove the skin with a fork; it should be very easy to remove. Top squash halves with butter and season with salt and pepper to taste.
Nutrition Facts : Calories 280.7 calories, Carbohydrate 59.7 g, Cholesterol 15.3 mg, Fat 6.3 g, Fiber 10.2 g, Protein 5.2 g, SaturatedFat 3.8 g, Sodium 64.9 mg, Sugar 11.2 g
BATTLETOWN YELLOW SQUASH
This is an excellent squash casserole. This recipe has been in our family for years and is a favorite!
Provided by Bev I Am
Categories Vegetable
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cook squash till tender and allow to drain well.
- Saute onion in butter.
- Add eggs to squash and blend well.
- Add onions and butter to squash and blend.
- Add salt and brown sugar.
- Alternate adding cracker crumbs and the half and half to the squash.
- Add vanilla.
- Mix well.
- Pour into greased baking dish.
- Bake 45 minutes at 375*.
- Makes 6-8 servings.
BAKED SQUASH
Make and share this Baked Squash recipe from Food.com.
Provided by Caryn25
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Take the squash and onions and cut them up and cook in 1/2 cup water until tender.
- Mix and taste, be sure the consistency is thick and wet. Spread butter and sprinkle cracker crumbs to liking across the top. Bake at 400 degrees for 25-30 min, or until lightly browned.
Nutrition Facts : Calories 402.7, Fat 32.1, SaturatedFat 16.9, Cholesterol 176, Sodium 337.9, Carbohydrate 17.3, Fiber 3.8, Sugar 8.8, Protein 14.8
BAVARIAN STYLE BAKED SQUASH
Make and share this Bavarian Style Baked Squash recipe from Food.com.
Provided by Candace Michelle 2
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut squash in half lengthwise, remove seed. Cook, covered, in a small amount of boiling salt water in a large saucepan for 15 minutes or until tender. Drain.
- Scoop pulp from shells into a large bowl, leave a thin rim to hold shells in shape.
- Mash pulp with the butter, sugar, salt, mustard, and pepper. Stir in the crumbs and sauerkraut.
- Pile lightly into shells. Place into a baking pan. Bake at 400 for 20 minutes or until heated through.
Nutrition Facts : Calories 382.7, Fat 7.8, SaturatedFat 4.1, Cholesterol 15.3, Sodium 783.4, Carbohydrate 77.5, Fiber 11.2, Sugar 15.6, Protein 8.6
BAKED BUTTERNUT SQUASH WITH GARLIC AND CHEESE
Garlic complements the sweetness of the butternut squash very well. This is a great side or vegetarian main dish from the oven. If you cut the squash into small pieces, it will cut down on the cooking time as well.
Provided by kiki
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine olive oil, parsley, herbes de Provence, garlic, salt, and pepper in a large bowl. Add butternut squash pieces and toss to coat. Place in a single layer on an ungreased baking sheet.
- Bake in the preheated oven until squash is soft, about 15 minutes. Turn squash pieces and bake 10 more minutes. Sprinkle with Parmesan cheese. Bake until golden brown, 15 to 25 minutes more.
Nutrition Facts : Calories 239.1 calories, Carbohydrate 41 g, Cholesterol 4.4 mg, Fat 8.6 g, Fiber 7 g, Protein 5.6 g, SaturatedFat 1.9 g, Sodium 673.1 mg, Sugar 7.6 g
BAKED BUTTERNUT SQUASH
Make and share this Baked Butternut Squash recipe from Food.com.
Provided by Nikki Kate
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut squash in half lenghtwise; discard seeds.
- Brush squash with butter.
- Combine the salt, cinnamon, nutmeg, and pepper; sprinkle over squash halves.
- Place 2 teaspoons brown sugar in each half.
- Sprinkle remaining brown sugar over cut sides of squash.
- Place in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray.
- Cover and bake at 350 degrees F. for 40 minutes.
- Uncover; bake 15-25 minutes longer until squash is tender.
Nutrition Facts : Calories 120, Fat 4, SaturatedFat 2.5, Cholesterol 10.2, Sodium 132.1, Carbohydrate 22.3, Fiber 3.1, Sugar 7.8, Protein 1.6
BAKED SHELLS WITH WINTER SQUASH
This is a grown-up alternative to macaroni and cheese, but even kids might approve.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Butter a 9-by-13-inch baking dish. Heat 3 tablespoons oil in a large skillet over medium-low heat. Add onions; season with salt and pepper. Cover; cook until onions are soft and release liquid, 15 minutes. Uncover; raise heat to medium. Cook, stirring, until onions are browned, 20 to 25 minutes. Stir in 1 teaspoon rosemary.
- Meanwhile, cook pasta in large pot of boiling salted water 2 minutes less than package instructions suggest. Drain, reserving 1 1/2 cups cooking water. Return pasta to pot.
- Stir squash and reserved pasta water into onions; simmer 2 minutes. Toss squash mixture and 1/2 cup Parmesan with pasta. Transfer to prepared dish.
- Combine bread cubes with remaining Parmesan, rosemary, and oil; season with salt and pepper. Top pasta with bread cubes; bake until golden brown, 10 to 15 minutes.
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