Peppery Roasted Squash Pate Recipes

ROASTED SQUASH

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine squash, olive oil, garlic, and 1 pinch salt in a bowl; mix well. Place in a baking dish and cover with aluminum foil.
• Bake in the preheated oven until squash is soft, 45 to 60 minutes, depending on size of cubes.
• Combine panko with thyme, salt and pepper to taste, and butter. Distribute panko-butter mixture evenly on top of squash. Bake until topping is lightly browned, 10 to 15 minutes more.

PEPPERY ROASTED SQUASH PATE

Steps:

• In food processor, pulse squash, cheese, jalapeno to taste and pecans until pecans are finely chopped and ingredients are blended.
• Season to taste with salt and pepper. Refrigerate 2 hours before serving.

YELLOW SQUASH AND PEPPERS

Steps:

• In a large skillet, saute the squash, onion and peppers in oil for 4-5 minutes or until crisp-tender. Add the remaining ingredients. Reduce heat to medium. , Cook, uncovered, for 3-4 minutes or until vegetables are tender, stirring occasionally. Serve with a slotted spoon.

PEPPER SQUASH SAUTE

Steps:

• In a large nonstick skillet, saute onion and peppers in butter for 3-4 minutes. Stir in the zucchini, summer squash and carrot; saute 3-4 minutes or until vegetables are tender. Add garlic; cook 1 minute longer or until tender. Sprinkle with salt and pepper.

HOT PEPPER FETTUCCINE WITH ROASTED BUTTERNUT SQUASH

Steps:

• Make the dough: In a mixing bowl, combine flour, salt, paprika, cayenne and pimentón. In a separate bowl, beat eggs with 3 tablespoons water and 1 tablespoon olive oil. Pour egg mixture into the flour mixture and stir with chopsticks or a wooden spoon to combine until a rough dough is formed.
• Turn dough out onto a work surface dusted with all-purpose flour and knead into a ball. Wrap dough in plastic and let rest at room temperature for at least 15 minutes. (It may appear dry or tough at first, but it will become hydrated and more relaxed after resting.)
• Meanwhile, heat oven to 400 degrees. Put squash in a bowl, add 2 tablespoons oil, a generous amount of salt and pepper, a pinch of crushed red pepper, and the pancetta or bacon. Strip leaves from 1 sprig rosemary and 1 sprig sage, add to bowl, then toss well to coat.
• Spread squash mixture on a baking sheet in an even layer and roast for 20 minutes, or until cooked and lightly browned. Adjust seasoning to taste and set aside.
• Make the fettuccine: Roll out dough by hand or with a pasta machine into thin sheets (but not paper thin). Cut sheets into pieces approximately 6 by 9 inches. Dust each piece lightly with rice flour, stack them, and gently roll the stack into a loose cylinder, as if making a jelly roll. With a sharp knife, cut crosswise to make thin ribbons, about 1/8-inch wide. Dust a baking sheet with rice flour and arrange cut ribbons in a single layer to keep them from sticking together. Dust with more rice flour. Leave uncovered at room temperature.
• Put 2 tablespoons olive oil in a large skillet over medium-high heat. Add onions, season generously with salt and pepper, and cook, stirring, until softened, 3 to 4 minutes. Add garlic, chopped rosemary and sage, and a pinch of crushed red pepper and cook for 1 minute. Add reserved squash, then fold in 1/2 cup ricotta and the lemon zest. Cook for 1 minute more and turn off heat.
• Bring a large pot of generously salted water to a boil over high heat. Boil the pasta for 1 to 2 minutes, until al dente. Drain, reserving 1 cup of pasta cooking water.
• Add pasta to the skillet, and gently fold ingredients together. Add 3 to 4 tablespoons pasta cooking water. Transfer to a warm serving platter, dot with remaining 1/2 cup ricotta and sprinkle with pecorino and parsley.

SUMMER SQUASH PASTA WITH ROASTED RED PEPPER SAUCE RECIPE BY TASTY

Steps:

• Heat oven to 500°F (260°C).
• Spiralize the yellow squash and zucchinis into a large bowl.
• Bring a large skillet over medium heat and add olive oil.
• Sauté shallots and garlic until golden brown and soft, about 2-3 minutes. Season with salt and pepper and stir. Remove from heat and set aside.
• Quarter and deseed the red bell peppers and arrange onto a parchment paper-lined baking sheet.
• Roast the red peppers until black and charred bits appear, about 25-30 minutes.
• Carefully remove the red peppers from the oven and remove the charred black bits.
• Transfer the roasted peppers to a blender and add salt, pepper, cornstarch, red pepper flakes, sautéed shallot and garlic, and milk. Blend on high speed until creamy. Set aside.
• Heat a large skillet over medium heat.
• Pour the pepper sauce in the skillet to thicken and simmer, about 2-3 minutes. Reduce heat to low and continue simmering.
• Add the spiralized veggies and stir to coat, cooking for 2-3 minutes.
• Add basil and stir, 2-3 minutes.
• Serve with red pepper flakes and basil.
• Enjoy!

DEEP-FRIED SQUASH PATTIES

Steps:

• Halve the squash and scrape out as many seeds as you can. Shred in a food processor, or on a box grater. Transfer to a mixing bowl and add cornstarch, onion, parsley, garlic powder, paprika, and pepper. Let rest for 15 minutes.
• Fold in bread crumbs and Parmesan cheese. Let rest for 15 minutes more.
• Lay out a 2- to 3-foot long sheet of waxed paper on a counter; dust with some of the sifted flour.
• Heat about 1/4 inch oil in a deep-fryer or large frying pan to 350 degrees F (175 degrees C).
• Form patties out of the mixture, making them a bit smaller than tennis ball, about 1/2 cup each. Squeeze excess liquid out of each patty, then firm up outer edges with your thumbs before placing on the flour-dusted waxed paper; this helps to keep them from falling apart in the pan. Sift more flour over tops of the cakes.
• Drop patties into the hot oil using 2 spatulas; one to hold them in place, one to scrape and drop into the oil, working in batches. Cook until golden brown and tender, about 5 minutes per batch. Transfer to a paper towel-lined plate. Repeat to cook remaining patties.

HONEY & BLACK PEPPER PARTRIDGE WITH ROASTED SQUASH

Steps:

• Cut the backbone out of one of the partridges using a strong pair of kitchen scissors or poultry shears. Turn the bird over, then use your bodyweight and press down on the middle of the breast with the heel of your hand, until the partridge flattens out. Repeat.
• Heat a little oil in a large non-stick pan. Season the birds with salt and pepper, then brown them quickly - 2 at a time - in the pan. Lift out, and set aside.
• Mix the cider with the honey, reserve one-third of the mix, then tip the rest into the pan to deglaze. Stir in the stock, then reduce the liquid down for 5 mins or until you have a syrupy sauce. Season to taste.
• Heat oven to 220C/200C fan/gas 7. Pop the squash into a mixing bowl, toss with most of the thyme, seasoning, a little of the reserved cider mix and 1 tbsp olive oil. Tip onto a non-stick baking tray, then roast for 30 mins.
• Now toss the partridges in what's left of the cider mix. Grind lots of black pepper over and scatter with a good sprinkling of salt. Nestle the partridges amongst the squash, breast-side up. Sprinkle with a little more thyme. Roast for 15 mins, then remove the birds and let them rest. Turn off the oven and keep the squash warm. Cut the birds into quarters and serve on top of a pile of squash. Drizzle around a little of the sauce and scatter with a little thyme, to serve.