Sherried Baby Squash Recipes

BABY SQUASH IN BROWN BUTTER

Steps:

• Preheat oven to 350 degrees F.
• In a pot, blanch the squash until slightly tender, approximately 2 to 3 minutes.
• In an ovenproof saute pan, melt the butter and heat until it becomes a caramel color (be careful not to burn it). Toss the squash with the browned butter and season.
• Place pan in oven and let the squash finish cooking, approximately 15 minutes.
• **Chef notes: If you don't want to keep the dish in the oven, then keep cook the squash in the water, during the blanching process, and serve immediately after sauteing.
• The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

STUFFED BABY SQUASH WITH GINGER VINAIGRETTE (PER SONIA STEVENSON

Steps:

• Pre-heat oven to 400°F.
• To make the squash --.
• Cut the tops off the squash and set aside.
• Scoop out the seeds and pith.
• Season the cavity and let drain upside down.
• Stuff the cavity with the roasted vegetables (can be made ahead of time) -- see steps 9-21 below.
• Top with the lids and brush or spray with a little olive oil.
• Return to the oven for 30-40 minutes, or until cooked through.
• To make the stuffing (can be done ahead of time) --.
• Halve and seed the bell peppers, then cut into 1/4 inch cubes.
• Put the peppers, onions, mushrooms, and tomatoes in a roasting pan.
• Season with salt and pepper.
• Drizzle with olive oil.
• Roast for 30 min to dry and char them.
• Turn them so they cook evenly.
• When ready to use, drizzle with vinaigrette (see steps 17-21 below) and stuff into squash shells.
• To make the vinaigrette (can be done ahead of time) --.
• Mix the vinegar, olive oil, garlic, giner, and salt in a bowl.
• Pour over the vegetables.
• Roast in the preheated oven for 10 minutes.
• Stuff into squash shells.

SHERRIED WINTER SQUASH BISQUE

Steps:

• Heat olive oil in heavy large saucepan over medium-high heat. Add chopped onion and sauté until translucent, about 5 minutes. Add butternut squash and sauté until beginning to brown, about 10 minutes. Add tomatoes and Sherry. Boil until almost all liquid evaporates, about 30 seconds. Stir in 2 1/2 cups vegetable broth. Bring to boil. Reduce heat, cover and simmer until squash it very tender, stirring occasionally, about 30 minutes.
• Puree soup in blender in batches until smooth. Return soup to same saucepan. Stir in milk and chopped thyme. Bring to simmer. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover tightly and refrigerate. Bring soup to simmer before serving, thinning with more broth, if desired.)
• Ladle soup into bowls. Top with dollop of yogurt. Garnish with thyme sprigs.

SHERRIED SQUASH SOUP

Steps:

• Fry the onion in the oil for 5 mins until softened. Add the sherry and squash and sizzle for 1-2 mins. Pour in the stock, then cover and simmer for 20 mins until the squash is tender when pierced with a knife.
• Whizz in a food processor until smooth. Will keep in the fridge for 2 days, or freeze for 6 weeks. When ready to eat, reheat until bubbling and serve in small portions topped with seed-bread croûtons (see above right) and a parsley sprig.

SHERRIED BABY SQUASH

Steps:

• Wash and slice the squash into 1/2 inch pieces.
• In a large frying pan, melt the butter over medium high heat. Add the onion and saute for 4-5 minutes, or until it is beginning to caramalize and stick to the bottom of the pan.
• Deglaze the pan with the sherry, scraping up the brown bits. When the sherry has cooked down to a thick liquid, add the squash, thyme and some garlic salt. Toss to coat with butter and onions. Spread squash out over the bottom of the pan so that they can brown, about 1-2 minutes.
• When one side is lightly browned, flip squash over to brown on other side. When browned, add pepper and toss. Serve hot.