Roasted Squash With Coconut Chile And Garlic Recipes

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ROASTED SQUASH WITH COCONUT, CHILE AND GARLIC



Roasted Squash With Coconut, Chile and Garlic image

Mix dry coconut, dry chile and garlic together, and you can easily brighten a batch of roasted winter squash. But this South Indian home-cooking technique is versatile and works with many kinds of vegetables too. Cut a head of cauliflower into florets, and roast that instead. Or shave brussels sprouts or red cabbage very thinly, and cook it in a skillet, adding the coconut-chile-garlic mixture when the vegetable is cooked. In the spring, try it with fresh peas or fava beans. In the summer, try corn kernels. The variations are endless.

Provided by Tejal Rao

Categories     side dish

Time 40m

Yield 4 servings as a side

Number Of Ingredients 10

1 1/2 to 2 pounds mixed winter squash (such as delicata, acorn and butternut)
2 tablespoons grapeseed oil
1 teaspoon salt, plus more to taste
2 to 3 dried chiles de árbol
1/3 cup unsweetened dried, shredded coconut
1 small garlic clove, peeled
1 teaspoon coconut oil
1/4 teaspoon black mustard seeds (optional)
1 sprig fresh curry leaves (optional)
Half a lemon

Steps:

  • Line a sheet pan with parchment paper, and heat the oven to 400. Wash, slice and seed the squash, cutting it into approximately 1/2-inch-thick rings and wedges. Arrange on a sheet pan, drizzle with oil and season with salt. Roast for 30 to 45 minutes, turning the pieces about halfway through, until the squash is tender and slightly browned in places.
  • In the meantime, put the chiles in a bowl, and cover with very hot water so they soften for about 2 minutes, or longer. In a mortar and pestle or a small food processor, add the coconut and garlic. Grind until the garlic is completely broken down, then fish the chiles out of the water, and add them. Grind, until the chiles are in small but still-visible red pieces.
  • In a sauté pan, heat coconut oil over medium heat. When it is hot, add mustard seeds and curry leaves, if using. When seeds start to pop, add coconut-chile-garlic mixture, and stir well. Cook for about 1 minute, or less if the paste is very dry and starts to brown quickly, then remove from heat. Toss the warm roasted squash into the coconut mixture, along with a generous squeeze of lemon. Taste a piece for salt and lemon, adjust as needed and serve.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 6 grams, Carbohydrate 20 grams, Fat 13 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 515 milligrams, Sugar 5 grams

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

OVEN-ROASTED SQUASH WITH GARLIC & PARSLEY



Oven-Roasted Squash With Garlic & Parsley image

Winter squash becomes tender and sweeter when roasted-a delicious side for a holiday dinner. Look for interesting squash like kabocha or hubbard at your farmers' market and try them in this recipe. (From EatingWell Nov/Dec 2009)

Provided by cridgley

Categories     Vegetable

Time 45m

Yield 3/4 cup, 10 serving(s)

Number Of Ingredients 6

5 lbs winter squash, peeled, seeded and cut into 1-inch chunks (such as butternut, buttercup, kabocha or hubbard)
6 teaspoons extra virgin olive oil, divided
1 1/2 teaspoons salt
1/4 teaspoon fresh ground pepper
3 garlic cloves, minced
2 tablespoons Italian parsley, chopped

Steps:

  • Preheat oven to 375'F.
  • Toss squash with 4 teaspoons oil, salt and pepper. Spread evenly on a large baking sheet. Roast, stirring occationally, until tender throughout and lightly browned, 30 to 45 minutes (depending on the variety of squash).
  • Heat the remaining 2 teaspoons oil in a small skillet over medium heat. Add garlic and cook, stirring until fragrant but not brown, 30 seconds to 1 minute. Toss the roasted squash with the garlic and parsley. Taste, adjust the seasoning and serve.

Nutrition Facts : Calories 102.8, Fat 3, SaturatedFat 0.4, Sodium 358.6, Carbohydrate 19.9, Fiber 3.5, Sugar 5, Protein 2.2

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Top Asked Questions

How to cook squash with garlic and parsley?
Heat the remaining 2 teaspoons oil in a small skillet over medium heat. Add garlic and cook, stirring, until fragrant but not brown, 30 seconds to 1 minute. Toss the roasted squash with the garlic and parsley. Taste, adjust the seasoning and serve.
What is the best way to cook sweet squash?
Directions 1 Preheat oven to 375 degrees F. Advertisement 2 Toss squash with 4 teaspoons oil, salt and 1/4 teaspoon pepper. Spread evenly on a large baking sheet. ... 3 Heat the remaining 2 teaspoons oil in a small skillet over medium heat. Add garlic and cook, stirring, until fragrant but not brown, 30 seconds to 1 minute. ...
How to cook a butternut squash roast?
INSTRUCTIONS Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper. Place the butternut squash cubes in a large bowl. Add the salt, garlic powder and chili powder. Arrange the coated butternut squash cubes in a single layer on the prepared baking sheet. Serve the roasted butternut squash immediately.
How to cook squash with coconut milk?
Heat the olive oil in a large skillet over medium heat. Add the garlic and ginger. Saute for 2-3 minutes, until soft and fragrant. Sprinkle the dry seasonings (curry, chili, turmeric, cayenne) over the squash and toss to combine. Pour the coconut milk into the skillet and whisk the curry, peanut butter, and honey into the coconut milk until smooth.

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