Savory Squash Recipes

SAVORY SUMMER SQUASH

Steps:

• In a skillet, saute the zucchini, yellow squash, tomato and onion in oil for 1 minute. Sprinkle with seasonings; cook 5-7 minutes longer or until vegetables are tender. Serve with a slotted spoon.

SAVORY SQUASH

Steps:

• Boil squash and onion until tender.
• Drain.
• Mix seasonings, sour cream, and cheese with squash and onions.
• Pour into greased baking dish.
• Mix crushed crackers and melted butter and put on top of squash.
• Bake at 350 for about 30 minutes or until bubbly.

SAVORY BUTTERNUT SQUASH

Steps:

• In a small skillet, saute onion and garlic in oil until tender. In a 2-qt. baking dish coated with cooking spray, combine the squash, tomatoes, carrots and seasonings. Stir in the onion mixture., Cover and bake at 350° for 60-70 minutes or until squash is tender. Serve over rice if desired.

SAVORY ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix butternut squash, olive oil, thyme, black pepper, and salt in a large bowl until evenly coated. Spread mixture in a large baking dish in an even layer; cover with aluminum foil.
• Bake in preheated oven for 30 minutes; remove foil and stir in half the Romano cheese. Sprinkle remaining cheese on top. Return to oven, uncovered, and continue to bake until tender and golden brown, about 20 minutes more.

SAVORY BUTTERNUT SQUASH PIE

Steps:

• Put oil in a wide skillet over medium-high heat. Add onions, and season generously with salt and pepper. Cook, stirring, until softened and lightly browned, 5 to 7 minutes. Reduce heat if onions are browning too quickly.
• Transfer onions to a large bowl. Add squash cubes, kale, sage, thyme and garlic. Season with salt and red-pepper flakes, and toss well to coat.
• Heat oven to 350 degrees. Roll the puff pastry rounds to 12 inches in diameter (or roll and trim pastry rectangles to achieve two 12-inch rounds). Line a 10-inch pie pan or other shallow round baking dish with one 12-inch round of pastry. Add squash filling, piling it high. Sprinkle with provolone and pecorino. Lay the remaining pastry round over filling and crimp edges to seal. Paint the top of pie with beaten egg.
• Place the pie on a rimmed baking sheet to catch drips. Transfer to oven, and bake for about 1 hour, until pastry is nicely browned and squash is soft when probed with a paring knife. (Start checking at the half-hour mark and the 45-minute mark to make sure the pastry isn't browning too quickly. Tent with foil, if so.) Allow to rest at least 10 to 15 minutes before cutting into large wedges and serving.

SAVORY SQUASH GRATIN

Steps:

• Heat oven to 450 degrees. Place garlic in an ovenproof ramekin, and drizzle with olive oil. Roast until light brown and very soft, about 20 minutes. Let stand until cool enough to handle; peel garlic and cut into slivers; set aside. Reduce oven temperature to 400 degrees.
• Peel squash, halve lengthwise, and seed. Cut crosswise into 1/4-inch-thick slices; set aside.
• Place kale in a steamer basket over boiling water, cover, and steam until bright green and wilted, 2 to 3 minutes. Remove from heat, and chop roughly. Squeeze out as much water as possible; set kale aside.
• Butter a 2 1/2-quart gratin dish. Distribute half the sliced squash in the dish, reserving the prettiest slices for the top layer. In a small bowl, combine nutmeg, salt, and pepper. Distribute half the sliced garlic over squash, and sprinkle with one-third of seasoning mixture and 1 teaspoon thyme.
• Arrange kale over squash, and sprinkle with one-third of the seasoning. Arrange remaining squash over kale, and sprinkle with remaining seasoning and 1 teaspoon thyme. Distribute remaining garlic over squash, tucking it between slices.
• Pour cream over assembled gratin, and cover with a piece of parchment. Bake until squash is soft when pierced with the tip of a knife, 40 to 45 minutes; halfway through the baking time, remove parchment, press down on squash with a spatula to compress and distribute the liquid; cover and continue baking. Meanwhile, combine breadcrumbs, Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper.
• After 35 to 45 minutes, reduce oven temperature to 375 degrees and sprinkle breadcrumb mixture over squash; return to oven, and continue to bake, uncovered, until golden brown, 10 to 15 minutes. Transfer to a wire rack to cool for 15 minutes. Garnish with remaining thyme.
• To reheat: Do not add final layer of breadcrumb mixture. Remove from the refrigerator, and let come to room temperature, 15 to 20 minutes. Cover with parchment paper, and reheat in a 400-degree oven for 20 minutes. Top with breadcrumb mixture, and bake until golden brown, 10 to 15 minutes. Garnish with thyme.

SAVORY WINTER SQUASH CASSEROLE

Steps:

• Melt butter in sauce pan and sweat celery and onion until onion is clear.
• Mix last five ingredients well then add saute` vegetables. Bake at 350' for 1 1/2- 2 hours in a buttered casserole dish or until a knife inserted in center comes out clean.