Roasted Stuffed Squash With Herby Pistachio Salsa Recipes

CHEF JOHN'S STUFFED SUMMER SQUASH

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and lightly coat it with 1 teaspoon olive oil.
• Heat 1 teaspoon olive oil in a nonstick pan over medium heat. Stir in sausage and red bell pepper. Cook, stirring to break up sausage into small pieces, until sausage is browned and bell pepper is soft and sweet, 7 to 8 minutes. Drain off any fat.
• Stir goat cheese and sausage mixture in a bowl until well combined. Set aside.
• Hollow out a 3/4-inch deep well in the center of each squash half. Place each piece on the prepared baking sheet, cut-side up. Season with salt and black pepper; fill each with 1 to 2 tablespoons cheese and sausage mixture. Top each squash with breadcrumbs and lightly drizzle with remaining 2 teaspoons olive oil.
• Bake in the preheated oven until filling is golden and squash is tender, about 30 minutes.

WHOLE-ROASTED STUFFED DELICATA SQUASH

Steps:

• Cut 1 inch off the top and bottom of each squash. Use a melon baller or small spoon to scrape out the seeds. Sprinkle the inside of the squash with salt and pepper, then stand them upright on an oiled baking sheet.
• Heat oven to 425 degrees. In a large saucepan set over medium-high heat, melt 2 tablespoons of the butter. When it foams, add onions to pan and sauté, stirring frequently, until they begin to soften and turn translucent, approximately 6 to 8 minutes. Add kale to pan and continue to cook, tossing, until kale begins to wilt, about 5 minutes. Remove pan from heat and put vegetables into a large bowl.
• Meanwhile, place bread cubes on a sheet pan and toast in the oven until they begin to crisp on the outside, approximately 7 to 9 minutes. Add bread cubes to the bowl with the vegetables, and then add blue cheese and cranberries. Stir to combine.
• Put pecans in a dry sauté pan set over medium heat and toast the nuts until they begin to darken and turn fragrant, approximately 4 to 6 minutes. Stir in maple syrup and allow to cook for 1 minute, then scrape into the bowl with the rest of the stuffing and toss to combine. Taste and season the mixture with salt and pepper.
• Lower oven temperature to 400 degrees. Divide the stuffing between the squash. Cut the remaining 2 tablespoons of butter into 6 pieces, and top each squash with a dot of butter. Roast squash until the flesh has softened and you can easily pierce it with a fork, approximately 45 minutes. If the squash is browning too quickly, lay a sheet of aluminum foil over the top to prevent burning.
• Sprinkle parsley over the squash. Serve 1 whole squash per person as a main course, or 1/2 squash or less as a side dish.

SQUASAGE (SAUSAGE-STUFFED SQUASH)

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet or line with aluminum foil.
• Place squash, cut sides down, on the prepared baking sheet.
• Bake in the preheated oven until tender, about 1 hour. Flip squash halves over and set aside to cool.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add celery, mushrooms, and onion; cook and stir until celery is softened, 5 to 10 minutes. Remove skillet from heat.
• Beat egg in a large bowl; stir in sour cream and Parmesan cheese. Stir cheese mixture into sausage mixture. Fill squash halves with sausage filling.
• Bake in the preheated oven until filling is cooked through, about 20 minutes.

ROASTED STUFFED SQUASH WITH HERBY PISTACHIO SALSA

Steps:

• Heat the oven to 180C/160C fan/gas 4. Cut the squash in half lengthways and scoop out the seeds. Get a flameproof roasting tin ready that will fit the squash snugly (ours measured 22 x 18cm). Oil the squash and season with salt, then place cut-side down in the tin with an unpeeled garlic clove or 2 in the cavity of each half. Roast for 1 hr.
• Once tender, carefully lift the squash halves and garlic onto a board. Melt the butter in the tin over a low heat, add the onions and cook gently for 10 mins until soft and caramelised. Splash in the vinegar and scrape any sticky bits from the base of the dish. Squeeze the cooked garlic from the skins and stir into the onions with the allspice and rice. Season well and pour over 350ml hot water. Bring to a gentle simmer, then remove from the heat, carefully wrap the tin in foil and cook in the oven for 25 mins with the squash placed cut-side up directly on the oven rack alongside.
• Fluff up the rice with a fork and check it is cooked. If not and the tin is dry, add a splash more water, re-wrap in the foil and return to the oven for 5-10 mins. Scoop some of the soft squash out of the skins, leaving a layer of about 1cm in the skin. Mix the scooped-out squash into the rice, breaking it into smaller chunks as you mix. Add the pomegranate and feta and pack the rice mixture back into the squash halves, then put back in the tin, leaving any extra rice around the squash. Return to the oven for 10 mins.
• Mix the ingredients for the salsa together in a bowl. When the squash is ready, spoon the salsa over the top, then cut into wedges to serve.

PEPITA AND PISTACHIO SAUCE WITH ROASTED SQUASH AND WHOLE GRAIN PENNE

Steps:

• Preheat the oven to 350 degrees F.
• Toast the seeds and nuts until fragrant and golden. Cool.
• Place the EVOO in a food processor and add the seeds and nuts, cilantro, parsley, Parm cheese, garlic, peppers, lime juice and some salt and pepper, then process into a thick sauce. Freeze or refrigerate the sauce in airtight container for a make-ahead meal. Bring to room temperature to serve.
• Peel and chop squash into bite-size pieces and store in resealable plastic bag until the night you serve.
• To prepare the dish, preheat the oven to 425 degrees F.
• Place the squash on baking sheet, spray with some olive oil and season with salt, pepper and nutmeg.
• Bring a pot of water to boil over high heat, season with salt, and cook the pasta to al dente. Reserve a cup of starchy cooking water just before draining.
• Combine the sauce with starchy cooking water, add the squash and pasta and toss to combine, and adjust the seasoning before serving.

CHEESY STUFFED SQUASH

Steps:

• Heat grill to high. Place squash on a baking sheet, drizzle with 1 tbsp olive oil, season and pop under the grill. Cook for 15 mins, turn and cook 15 mins more until softened. Scoop out the fl esh, and chop.
• Meanwhile, heat remaining oil in a pan over a high heat. Cook the mince for 10 mins. Mix in the purée, cumin and couscous. Add 100ml/3½fl oz water. Cover, remove from heat. Leave for 10 mins.
• Tip in the squash with most of the cheese. Fluff up the couscous. Pile into the hollow squash. Top with remaining cheese and grill until bubbling.

OVEN ROASTED STUFFED SQUASH BLOSSOMS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat 1 tablespoon olive oil in a pan over medium heat; add garlic and cook for 1 minute. Stir in chard and cook until soft, about 10 minutes. Add basil, salt, and pepper, and cook until basil is soft, about 2 minutes. Remove from heat and let cool completely, about 15 minutes. Place cooled chard mixture between 2 towels and press to remove excess moisture.
• Stir chevre and chard mixture together in a bowl until thoroughly combined. Fill zucchini blossoms about 3/4 full with the goat chevre mixture, and pinch the ends closed. Place filled blossoms in a roasting pan; drizzle with 2 tablespoons olive oil, and sprinkle with salt and pepper.
• Roast in the preheated oven until blossoms are hot, about 10 minutes.

CHORIZO-STUFFED SPAGHETTI SQUASH

Steps:

• Combine turkey, salt, garlic powder, chili powder, smoked and sweet paprika, cumin, coriander, oregano, chipotle pepper, cinnamon, cloves, and apple cider vinegar in a mixing bowl. Mix well. Refrigerate for at least 1 hour for flavors to blend.
• Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
• Cut squash in half lengthwise, scoop out seeds and brush cut sides with olive oil. Place squash cut-side down on prepared baking sheet.
• Roast in preheated oven until squash is soft, 40 to 45 minutes. Set aside and keep warm.
• Heat a saucepan over medium-high heat. Add chilled chorizo mixture. Cook and stir, breaking up lumps, until cooked through and browned, 8 to 10 minutes. Add onion and cook for an additional 5 minutes, or until onion becomes translucent, stirring constantly. Add garlic and cook an additional 2 to 3 minutes. Stir in chili powder, salt, and cumin.
• Stir in beans, corn, diced green chilies, and tomatoes; cover and simmer 4 to 5 minutes.
• Fluff spaghetti squash strands with a fork, keeping them in the shells.
• Increase oven temperature to 400 degrees F (200 degrees C).
• Divide sauce among 4 squash halves. Top each half with 1/4 cup of cheese. Return to baking sheet and bake until cheese is melted 5 to 6 minutes. Garnish with fresh cilantro.

ROASTED SQUASH WITH CRUSHED PISTACHIOS

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the butternut squash with 1 tbsp of the olive oil and season. Roast in the oven for 40 mins until tender and caramelised.
• Meanwhile, roughly crush the pistachios with the thyme and a pinch of salt using a pestle and mortar, or with the end of a rolling pin. Stir in the lemon juice and remaining oil, and check the seasoning. Spoon the pistachios over the squash to serve.