Herb Roasted Squash Ww Core Recipes

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GARLIC ROASTED SUMMER SQUASH



Garlic Roasted Summer Squash image

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

2 summer squash
¼ cup olive oil
3 cloves garlic, minced, or more to taste
1 teaspoon herbes de Provence
salt to taste
ground black pepper to taste

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

MASALA WINTER SQUASH



Masala Winter Squash image

This recipe originally appeared in the New York Times this past March. I love winter squash and paired with curry, chili and tomatoes, this seemed like it would be a hit in my kitchen. Though I have not tried it yet, I'm posting it here for sharing with my favorite foodies. I think this will make a terrific side with paired with Tandoori chicken.

Provided by justcallmetoni

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 large onion, peeled and quartered
5 garlic cloves, peeled and smashed
1 dried chilies or 1 teaspoon dried red chili pepper flakes
2 tablespoons canola oil
salt and pepper (to taste)
1 tablespoon curry powder (more to suit your taste)
1 cup chopped tomato (fresh or canned, reserving liquid)
1/4-1/2 cup water
1 1/2 lbs peeled winter squash, cut into 1 inch cubes (butternut or pumpkin)
1 lime, cut into wedges

Steps:

  • Place onions and garlic into food processor bowl and grind until it is turns into a paste.
  • Add oil to a saucepan or skillet over medium heat. Add garlic-onion paste, salt, pepper and curry and sauté for 5 to 10 minutes. Stir occasionally and allow the onions to brown.
  • Add drained tomatoes, chili and squash to the skillet. Stir in in ¼ cup of water or reserved liquid from canned tomatoes if using. Cover and adjust heat so that you achieve a low simmer. Stir occasionally, adding more liquid as needed. Squash should be tender and ready to serve in 20 minutes. Season with salt and pepper to taste.
  • Serve with lime wedges.

Nutrition Facts : Calories 159.8, Fat 7.6, SaturatedFat 0.7, Sodium 12.4, Carbohydrate 24.2, Fiber 4.7, Sugar 7, Protein 2.9

PARMESAN ACORN SQUASH



Parmesan Acorn Squash image

A winter favorite in my family. I'm giving measurement amounts to satisfy website requirements, but I never measure.

Provided by echo echo

Categories     Vegetable

Time 1h8m

Yield 8 serving(s)

Number Of Ingredients 4

4 large acorn squash
salt and pepper
1/4 cup parmesan cheese, to taste
4 tablespoons butter

Steps:

  • Cut squashes in half, remove seeds, place in baking dish with 1/2" water and bake cut side down in 350° oven 1 hour (remove sooner if soft).
  • Criss-cross cut pulp; sprinkle with salt and pepper, top with parmesan and dot with butter.
  • Drain water from baking dish.
  • Return squash to oven, face up; broil just long enough to melt butter and lightly brown cheese.

Nutrition Facts : Calories 150.6, Fat 6.9, SaturatedFat 4.2, Cholesterol 18, Sodium 104.9, Carbohydrate 22.6, Fiber 3.2, Protein 3

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