Slow Cooked Winter Squash With Sage And Thyme Recipes

CREAMIEST WINTER SQUASH WITH RAISINS AND SAGE

Creamiest Winter Squash with Raisins and Sage image

Fragrant with fresh sage, orange zest and toasted pecans, this extra creamy roasted squash uses silken tofu as its secret ingredient.

Provided by Whole Foods Market(R)

Categories Trusted Brands: Recipes and Tips Whole Foods Market

Time 2h

Yield 8

Number Of Ingredients 8

Ingredients

1 (3 1/2) pound butternut, acorn or kabocha squash
½ cup raisins
½ cup chopped pecans, toasted
¼ cup roughly chopped parsley
2 teaspoons chopped fresh sage
Zest of 1 orange, removed in wide strips and roughly chopped
1 (16 ounce) package silken tofu, drained
½ cup fine sea salt

Steps:

Preheat the oven to 400 degrees F. Arrange whole squash on a baking sheet and roast until the skin is papery and a fork inserted in 2 or 3 different spots reveals very tender flesh, about 1 1/4 hours. Set aside until cool enough to handle. Peel away the skin, and discard the seeds.
Meanwhile, pulse raisins, pecans, parsley, sage and orange zest in a food processor until finely chopped and transfer to a bowl; wipe out food processor.
In the clean food processor, puree warm squash and tofu until very smooth and creamy. (Reheat, if needed, in a medium pot over medium heat.) Transfer to a large bowl or platter, scatter raisin-sage mixture over the top and serve.

Nutrition Facts : Calories 211.8 calories, Carbohydrate 32.6 g, Fat 8.3 g, Fiber 5.3 g, Protein 7.6 g, SaturatedFat 0.9 g, Sodium 5294 mg, Sugar 10.3 g

SLOW-COOKED WINTER SQUASH WITH SAGE AND THYME

Slow-Cooked Winter Squash with Sage and Thyme image

Douse squash in lots of oil and let it slow-roast to golden-deliciousness in this hands-off dish.

Provided by Claire Saffitz

Categories Bon Appétit Squash Thyme Sage Fall Vegetable Vegetarian Garlic Wheat/Gluten-Free

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 lb. delicata or acorn squash, halved lengthwise, seeds removed, sliced crosswise 1/2" thick
1/2 head of garlic
2 sprigs sage
2 sprigs thyme
1/2 cup extra-virgin olive oil
3/4 tsp. kosher salt
1 Tbsp. white wine vinegar

Steps:

Place a rack in middle of oven and preheat to 350°F. Toss squash, garlic, sage, thyme, oil, and salt in a shallow 2-qt. baking dish to combine.
Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and edges and cut sides are crisp, 60-70 minutes. Let cool slightly, then add vinegar and toss to coat.

SLOW-COOKED SUMMER SQUASH WITH LEMON AND THYME

Slow-Cooked Summer Squash with Lemon and Thyme image

Cooking summer squash low and slow yields sweet, nutty, tender-but not mushy-results. They fold into pasta beautifully, but that's just one of many ways to use them.

Provided by Claire Saffitz

Categories Bon Appétit Side Vegetable Yellow Squash Zucchini Summer Thyme Lemon Lemon Juice Roast Vegetarian Vegan Wheat/Gluten-Free Dairy Free Garlic

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 lb. summer squash or zucchini, sliced crosswise 1/4" thick
1/2 head of garlic
Zest of 1 lemon, removed in wide strips
2 sprigs thyme
1/2 cup extra-virgin olive oil
3/4 tsp. kosher salt
1 Tbsp. fresh lemon juice

Steps:

Place a rack in middle of oven and preheat to 350°F. Toss summer squash, garlic, lemon zest, thyme, oil, and salt in a shallow 2-qt. baking dish to combine.
Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and edges and cut sides are crisp, 1 hour and 40 minutes-1 hour and 50 minutes. Let cool slightly, then add lemon juice and toss to coat.

SLOW-COOKED SUMMER SQUASH

Slow-Cooked Summer Squash image

We love squash, but I got tired of fixing just plain squash and cheese. I decided to jazz it up a bit. This was a huge hit with the family. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories Side Dishes

Time 2h50m

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 pound medium yellow summer squash
1 pound medium zucchini
2 medium tomatoes, chopped
1/4 cup thinly sliced green onions
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup vegetable broth
1-1/2 cups Caesar salad croutons, coarsely crushed
1/2 cup shredded cheddar cheese
4 bacon strips, cooked and crumbled

Steps:

Cut squash into 1/4-inch -thick slices. In a 3- or 4-qt. slow cooker, combine squash, tomatoes and green onions. Add salt, pepper and broth. Cook, covered, on low until tender, 2-1/2 - 3-1/2 hours. Remove squash with a slotted spoon., To serve, top with croutons, cheese and bacon.

Nutrition Facts : Calories 111 calories, Fat 6g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 442mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

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