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
MASALA WINTER SQUASH
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
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
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
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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