Greek Style Butternut Squash Recipes

GREEK-STYLE SQUASH

Steps:

• Place the yellow squash, zucchini, tomato, olives and onion on a double thickness of heavy-duty foil (about 17x18 in.). Combine the oil, lemon juice, garlic salt, oregano and pepper; drizzle over vegetables. Fold foil around mixture and seal tightly., Grill, covered, over medium heat for 30-35 minutes or until vegetables are tender. Open foil carefully to allow steam to escape. , Transfer vegetables to a serving bowl. Sprinkle with cheese.

GREEK-STYLE BUTTERNUT SQUASH

Steps:

• Heat oil in a large pan and soften onions.
• Add tomatoes, garlic, cinnamon, oregano, parsley and squash.
• Toss to mix and then add stock (the amount depends on the juiciness of the tomatoes.)
• Add honey and seasoning.
• Cover and simmer until squash is tender, stirring occasionally.

GREEK-STYLE SUMMER SQUASH

Steps:

• Prepare a large cast-iron skillet (with a tight fitting lid) with non-stick cooking spray.
• Put skillet on very low-heat burner.
• Add the oil and garlic; then add the squash.
• Sprinkle the chopped tomatoes over the squash.
• Cook, uncovered, for 10 minutes (do not stir).
• Cover and cook 30 minutes (do not stir); make sure the heat is low enough to not cause burning.
• Do not be alarmed if one side of the squash is browned, that is good and how it should be.
• Uncover and stir carefully (squash should be very tender and you don't want to break it up).
• Increase the heat, stir gently occasionally, until the liquid is evaporated and the squash is the consistency of a chunky puree.
• Remove from heat.
• Season with salt, pepper, and cayenne to taste; add in the dill and stir.
• Serve immediately.

GREEK YOGURT WITH BUTTERNUT SQUASH

Steps:

• Place a rack in the center of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper.
• Cut the squash at the bottom of its long neck, separating the squash into 2 pieces. Cut each piece lengthwise and scoop out the seeds from the bottom half. Cut each piece into 1/4-inch half-moons. Add the squash to a large bowl along with 2 tablespoons of the oil, 1 teaspoon salt and a couple grinds of black pepper. Toss to combine, and then arrange on the prepared baking sheet in an even layer.
• Bake on the center rack until the squash is tender but not mushy (the squash might not brown and that's okay), about 30 minutes. Set aside to cool at room temperature.
• Combine the Greek yogurt, orange juice, 1 tablespoon of the olive oil, 1 tablespoon of the lemon juice, 1 teaspoon salt and a couple grinds of black pepper in a medium bowl. Whisk to combine. Season with additional salt if needed.
• Toss the arugula with the remaining 1 tablespoon olive oil, 1 tablespoon lemon juice, a pinch of salt and a couple grinds of pepper in a medium bowl.
• To serve, divide the yogurt among 4 plates, spreading it out into a thin layer. Then top with the butternut squash and arugula. Sprinkle with the pomegranate seeds and sunflower seeds.

INDIAN BUTTERNUT SQUASH CURRY

Steps:

• Cook the rice in boiling salted water, as per pack instructions. Meanwhile, heat the oil in a large frying pan and cook the butternut squash for 2-3 mins until lightly browned. Add the onion and the curry paste and fry for 3-4 mins more.
• Pour over the stock, then cover and simmer for 15-20 mins, or until the squash is tender. Add the tomatoes and chickpeas, then gently cook for 3-4 mins, until the tomatoes slightly soften.
• Take off the heat and stir through the yogurt and coriander. Serve with the rice and some wholemeal chapattis if you like.

BUTTERNUT SQUASH CURRY

Steps:

• Heat oil in a pot over medium heat. Add squash to the hot oil; cook and stir for 3 minutes. Add onion and curry paste; cook and stir for 4 minutes. Pour in vegetable broth, cover, and cook until squash is tender, about 20 minutes.
• Stir tomatoes, chickpeas, salt, and pepper into the pot and cook until heated through, about 4 minutes. Stir in Greek yogurt and coriander.

GREEK-STYLE STUFFED ACORN SQUASH

Steps:

• Preheat oven to 350°. Place squash halves, cut side up, on a large baking sheet; roast until they can just be pierced with a fork, about 40 minutes. Remove to a wire rack to cool. Meanwhile, place lentils in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, until tender, 20-25 minutes. Drain. Remove and set aside. In the same saucepan, bring chicken broth to a boil. Add orzo; cook according to package directions for al dente. Drain, reserving broth., In a large skillet, cook sausage, crumbling meat, until no longer pink, 6-8 minutes; drain. Add lentils and orzo to skillet; remove from heat. Add 1/2 cup feta cheese and Greek seasoning; mix well., Pour reserved chicken broth back into saucepan. Over medium heat, whisk in flour until thickened, then pour into sausage mixture., When cool enough to handle, quarter squash and return to baking sheet. Top with sausage mixture. Bake until squash are tender, about 30 minutes. Before serving, sprinkle with french-fried onions and, if desired, additional feta.