Marinated Butternut Squashscapece Di Zucca Recipes

MARINATED ZUCCHINI AND SUMMER SQUASH

Steps:

• Whisk the vinegar, lemon juice, garlic, and thyme in a large bowl to blend. Season with salt and pepper. Gradually whisk in the oil. Spoon 3 tablespoons of the marinade into a small bowl. Cover and set aside. Add the zucchini and yellow squash to the remaining marinade in the large bowl and toss to coat. Transfer the mixture to a 13 by 9 by 2-inch glass baking dish. Cover and marinate at room temperature at least 3 hours or cover and refrigerate up to 1 day.
• Prepare the barbecue for medium-high heat. Grill the vegetables until they are crisp-tender and brown, turning occasionally, about 8 minutes. Transfer the vegetables to a platter. Drizzle with the reserved marinade and serve hot or at room temperature.

MARINATED SUMMER SQUASH WITH HAZELNUTS AND RICOTTA

Steps:

• Preheat oven to 300°F. Toss squash and 1 1/2 tsp. kosher salt in a colander; set over a bowl. Let sit 10 minutes, then pat dry with paper towels.
• Toss hazelnuts and 1 Tbsp. oil on a rimmed baking sheet and roast, shaking occasionally, until golden brown, 15-20 minutes. Let cool; crush into large pieces with a measuring cup or glass.
• Smack 3 mint sprigs against your cutting board a few times to release their flavor; mix in a large bowl with garlic, vinegar, sugar, red pepper flakes, and 2 Tbsp. oil; set dressing aside.
• Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high until shimmering. Arrange squash cut side down in skillet, breaking into smaller pieces if needed in order to fit in a single layer, and cook, moving around in pan to ensure even browning, until golden brown on cut side, about 5 minutes. Reduce heat to medium-low, cover (if you don't have a lid use a baking sheet), and continue to cook until very tender, about 15 minutes. Transfer to a cutting board and let cool slightly.
• Cut squash into 2" pieces and toss in reserved dressing to coat; season with kosher salt and black pepper. Let sit at room temperature, tossing occasionally, 15 minutes. Pluck out mint sprigs; discard.
• Meanwhile, zest lemon half into a small bowl, mix in ricotta and remaining 1 Tbsp. oil; season with kosher salt. Hang on to that lemon.
• Spread lemon ricotta over platter. Top with squash and their juices. Squeeze reserved lemon over. Pull leaves from remaining mint sprigs (you want about 1/4 cup). Scatter mint and hazelnuts over squash. Drizzle generously with oil and sprinkle with sea salt. Serve with toast.

MARINATED BUTTERNUT SQUASH(SCAPECE DI ZUCCA)

Steps:

• Preheat oven to 450*F.
• Season the squash with salt and pepper.
• Drizzle with 4 tbls. of the olive oil, and place in a single layer on 1 02 cookie sheets.
• Bake in oven about 18-20 minutes, until just tender.
• Meanwhile, stir the remaining oil, vinegar, onion, chile flakes, oregano, and garlic together and season with salt and pepper.
• Remove the squash from the oven and pour the marinade over. Allow to cool for about 20 minutes in the marinade, then sprinkle with the fresh mint leaves, and serve.
• This dish can be made earlier in the day but should not be refrigerated. Enjoy!

BUTTERNUT SQUASH RAVIOLI: AGNOLOTTI DI ZUCCA

Steps:

• Mix butternut squash, ricotta, Parmesan, and orange zest. Season with salt, pepper, and nutmeg. Brush pasta sheet with beaten egg and cut into 4-inch squares. Spoon squash filling in the middle of pasta square and fold over. Cut excess pasta with round dough cutter into half moon shape. Place on floured tray.
• Boil agnolotti in salted water until tender, about 3 to 4 minutes. Drain and place on a platter. Add butter and sage leaves to a medium sized saute pan and place over medium-high heat. Cook butter and sage until butter is golden brown. Spoon butter and sage over agnolotti and sprinkle with flaked Parmesan.
• Combine dry ingredients in mixer. Combine eggs, egg yolk, and spinach puree, and mix well. Add spinach and egg mixture to dry ingredients on low speed until dough is formed. Remove dough from bowl and knead by hand for 6 to 8 minutes. Let pasta rest covered for 30 minutes before using. Roll dough into sheets.

ZUCCHINI A SCAPECE (MARINATED ZUCCHINI)

Steps:

• Cut zucchinis lengthwise into 5mm (1/5 inch) thick slices.
• Heat plenty of olive oil in a griddle pan and fry the zucchini in a single layer on both sides. Put fried ones aside.
• Pound salt and chopped garlic with your pestle and mortar. If you don't have that, use a small bowl and the bottom side of a spoon.
• In a saucepan, heat ca 1 tbsp olive oil over medium heat. Add the garlic-salt mixture and fry it for ca 1 minute.
• Add white wine and bay leaves and bring to a bowl.
• Add 1 layer of fried zucchini into container. Sprinkle with some oregano leaves and pour some of the hot wine mixture over it. Cover with another layer of zucchini, sprinkle it with oregano and pour over some of the liquid. Repeat this process until all ingredients are used.
• Cover with a lid or foil and marinate for at least 2 hours in the fridge. Serve at room temperature together with ingredients mentioned in the introduction or as a side dish with a fried or barbecued piece of meat.