ORANGE HOKKAIDO SQUASH SOUFFLES
The technique for preparing this individual squash souffle, rich with the flavors of orangeHokkaido squash and Gruyere cheese, is straightforward; it makes an elegant lunch with mixed greens.
Provided by Martha Stewart
Categories Lunch Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Butter four 12-ounce ramekins, and line bottoms and sides with parchment paper. Dust with flour; tap out excess. Set aside.
- In a small saucepan, bring the half-and-half, thyme, and bay leaf to a simmer. Remove from heat; let stand, covered, 10 minutes. Strain through a fine sieve into a small bowl. Cover, and keep warm.
- In a medium saucepan, melt butter over medium heat. Add shallots; cook, stirring, until softened, about 3 minutes. Add flour, and cook, stirring, 3 minutes more. Whisking, add hot half-and-half in a slow stream; cook, whisking, until mixture has thickened, about 2 minutes.
- Place the mixture in the bowl of an electric mixer fitted with the paddle attachment. Beat in the squash puree, followed by the egg yolks and marjoram. Season with salt and pepper, and fold in the cheese; set aside.
- In the clean bowl of an electric mixer fitted with the whisk attachment, beat the egg whites with a pinch of salt just until stiff peaks form. Gently fold into squash mixture in three additions. Spoon batter into ramekins. Bake until souffles stop rising and a cake tester inserted gently in the centers comes out clean, 30 to 35 minutes. Serve immediately.
ORANGE AND MAPLE ROASTED BUTTERNUT SQUASH
Glaze thinly sliced, roasted butternut squash with maple syrup and fresh orange, and add a sprinkle of parsley to finish.
Provided by Food Network Kitchen
Time 1h30m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Toss the squash with the oil and a generous pinch each of salt and pepper in a large bowl. Tile the squash slices in a 9-by-13-inch baking dish, overlapping the pieces. Stir the maple syrup, orange zest and juice together in a small bowl and pour over the squash.
- Cover with foil and bake 30 minutes. Uncover and continue to bake until the squash is tender and the top begins to brown, 30 to 40 minutes more. Scatter the parsley over the top.
OVEN-ROASTED HOKKAIDO SQUASH
Make and share this Oven-Roasted Hokkaido Squash recipe from Food.com.
Provided by Lalaloula
Categories Vegetable
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Wash the squash, remove the seeds and cut into u-shaped pieces (the peel of this squash is edible). Place them on a paper-lined baking tray.
- Peel the garlic, press it into a small bowl and mix with the oil. Season with salt and pepper.
- Brush the pieces of squash with the marinade. Sprinkle with gomashio.
- Bake at 200° C in the preheated oven for about 20-25 minutes .
ROASTED ORANGE HOKKAIDO SQUASH
Make and share this Roasted Orange Hokkaido Squash recipe from Food.com.
Provided by Laka
Categories Pumpkin
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Wash the squash outside well, dry it, then cut it in quarters. With a large spoon scoop out the seeds.
- Cut the quarters into thick slices.
- Arrange the slices in one layer on a baking try, drizzle with olive oil and sprinkle with sea salt and cayenne pepper. Toss (with hands) to coat each slice with oil, salt and cayenne pepper. Add torn rosemary sprigs.
- Roast the slices in the oven at 200°C for 20 to 30 minutes, flipping them midway during baking, until they're cooked through and golden.
- Serve as a side dish to meat roasts.
Nutrition Facts : Calories 123.5, Fat 13.7, SaturatedFat 1.9, Sodium 1744.8, Carbohydrate 0.8, Fiber 0.4, Sugar 0.1, Protein 0.2
ROASTED SQUASH WITH BROWN BUTTER AND CINNAMON
This is great as a side dish, ravioli filling or, when enriched with some milk and cream, becomes an amazing soup! I love using Kuri and Banana squash varieties for added flavor.
Provided by Alex Guarnaschelli
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Put the squash on a flat surface, then split in half lengthwise and scrape out the seeds. Cut each piece in half, lengthwise, to form 4 wedges. Arrange in a single layer on 1 or 2 baking sheets.
- In a small saucepan, over medium heat, add the butter. Wait until the butter starts to turn a light brown color. Remove from the heat and immediately pour half of the butter over the squash sections. Reserve the rest of the butter. Sprinkle the squash with the brown sugar and molasses and season with salt and pepper, to taste. Finish by sprinkling the ground (dry) ginger, fresh grated ginger, cinnamon and the ground cloves. Squeeze the orange juice over the squash. Fill the bottom of the baking sheet(s) with about 1-inch of water to create steam while the squash bakes in the oven. Cover the baking sheets with aluminum foil and seal the edges tightly.
- Put the tray in the center of the oven and bake, undisturbed, for 30 to 45 minutes. To check for doneness, pierce 1 squash section with the tip of a small knife. The knife should slide in and out easily. When the squash is tender, remove the pan from the oven and carefully peel back the foil. Drizzle with the remaining butter and set aside to cool. Transfer to a serving platter and serve.
ROASTED SQUASH WITH ORANGE AND SAGE
Orange zest, fresh sage, and plenty of Parmesan liven up a side dish of roasted acorn squash.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Toss squashes with oil and 1 teaspoon salt on a rimmed baking sheet. Spread in a single layer; roast 15 minutes. Add sage, cheese, and orange zest and toss to coat, then flip slices. Roast until squashes are tender and golden brown, about 15 minutes more; serve.
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ROASTED ORANGE HOKKAIDO SQUASH RECIPE BY KATHAIRO
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- Wash the squash outside well, dry it, then cut it in quarters. With a large spoon scoop out the seeds.
- Arrange the slices in one layer on a baking try, drizzle with olive oil and sprinkle with sea salt and cayenne pepper. Toss (with hands) to coat each slice with oil, salt and cayenne pepper. Add torn rosemary sprigs.
- Roast the slices in the oven at 200°C for 20 to 30 minutes, flipping them midway during baking, until they’re cooked through and golden.
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