BUTTERNUT SQUASH SMOKY QUESO DIP
Provided by Jeff Mauro, host of Sandwich King
Categories appetizer
Time 9h20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Place the sage on a paper towel and leave it in a cool dry place to dry it out for 8 hours or up to overnight.
- Heat a smoker to 350 degrees F with char-hickory pellets.
- Cut the neck or narrow end of the butternut squash off to separate it from the round, bulbous bottom end. Scoop the seeds out of the squash bottom and reserve to use as a dip bowl. Peel the narrow end and cut into about 1-inch dice. (You should have about 4 cups of diced squash.)
- Melt the butter in a medium saucepan over medium-high heat. Add the squash, chipotle chile and some salt and saute until the squash starts to caramelize, about 10 minutes. Meanwhile, toss the shredded cheeses with the cornstarch in a bowl and set aside. Add 1 cup water to the squash, then simmer until very tender, about another 10 minutes. Add the milk, then blend using an immersion blender until silky and smooth. Add the cheese, then stir well to help melt the cheese. Season to taste with salt. Transfer the pan to the smoker and let the queso absorb that wonderful smoke until the color is darker and the flavor is smokier, about 30 minutes.
- Draw a face on your squash bottom if you wish, then add the dip directly to the squash. Carefully light the dried-out sage, then blow it out to create smoke and stick it straight up in your dip. Cover it with a dome or deep bowl (tall enough not to smush the sage bunch); this will infuse the flavor and keep the demons and ghouls away. Remove the dome right when guests are ready to eat. Serve with kale chips, tortilla chips, raw veggies or soft pretzels.
EASY SQUASH CASSEROLE
This recipe was given to me by a great friend. I make this during the holidays and everyone loves it. This is the one request that is a must at family gatherings.
Provided by SHANNON DECKER
Categories Side Dish Vegetables Squash Summer Squash
Time 45m
Yield 7
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of water to a boil. Add squash and cook until tender but still firm, about 15 minutes; drain.
- To the squash add milk, butter, eggs, green onion tops, salt, pepper and sugar; mix well. Transfer to a 9x13 inch casserole dish. Sprinkle with cheese and crushed crackers.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 364.9 calories, Carbohydrate 27 g, Cholesterol 105.7 mg, Fat 25.6 g, Fiber 3.9 g, Protein 9.6 g, SaturatedFat 13.4 g, Sodium 379.4 mg, Sugar 11.4 g
HERB-ROASTED ACORN SQUASH WITH QUESO FRESCO AND POMEGRANATE
Provided by Marcela Valladolid
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and drizzle with olive oil.
- In a medium bowl, combine the garlic, olive oil, chipotle powder, sage, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the squash slices to the bowl and toss until evenly coated with the spices and herbs.
- Place the squash on the prepared baking sheet and roast until a fork goes through smoothly, 25 to 30 minutes.
- Remove from the oven and serve warm, topped with the queso fresco and pomegranate seeds. Sprinkle with some fine sea salt and garnish with cilantro leaves.
CALABACITAS CON QUESO
Calabacitas con Queso is a vegetarian Mexican recipe made of squash and cheese. It's a satisfying and tasty meal for Meatless Monday dinner, light lunch, or serve as a yummy side dish.
Provided by Maggie Unzueta
Categories Lunch or Dinner
Time 17m
Number Of Ingredients 9
Steps:
- Heat oil.
- Add the calabacitas.
- Cook for 2 minutes.
- Stir occasionally.
- Add the remaining ingredients except for the cheese.
- Stir to combine.
- Cook for 5 minutes, or until the squash is tender.
- Add the cheese.
- Stir to combine.
- Turn off the heat.
- Place a lid on the pot.
- Let sit for 2 minutes.
- Serve and enjoy.
Nutrition Facts : Calories 58 kcal, Carbohydrate 5 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 304 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
SQUASH QUICHE
This is the only quiche my family cares for-and the only way I can ever get them to eat squash! It's chock full of flavor and fresh veggies, and guests never fail to give it star billing at my holiday brunch.
Provided by Taste of Home
Time 1h15m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes; remove foil. Bake 5 minutes longer; set aside. Reduce heat to 350°, In a large saucepan, cover and cook the zucchini, yellow squash, carrots and onion in butter over low heat for 10-15 minutes or until tender, stirring occasionally. , In a small bowl, combine the eggs, cheese, sour cream, milk, salt, pepper and thyme. Spoon vegetable mixture into crust; top with egg mixture., Bake for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 313 calories, Fat 20g fat (11g saturated fat), Cholesterol 123mg cholesterol, Sodium 291mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 2g fiber), Protein 10g protein.
CALABACITAS CON QUESO AND CHILE VERDE (SQUASH WITH CHEESE AND GR
Make and share this Calabacitas Con Queso and Chile Verde (Squash With Cheese and Gr recipe from Food.com.
Provided by Vicki in CT
Categories Vegetable
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- In large saute pan place butter and heat to medium high until melted and hot. Add zucchini, squash, and corn and saute for two minutes until just warmed.
- Add green chiles and stir well. Cook for five minutes.
- Place mixture in baking dish. Sprinkle with jack cheese and cheddar.
- Bake for 10-15 minutes until cheese is melted.
Nutrition Facts : Calories 202.1, Fat 15.2, SaturatedFat 9.3, Cholesterol 39.6, Sodium 152, Carbohydrate 14.1, Fiber 3, Sugar 5.5, Protein 5.9
SQUASH CON QUESO
Make and share this Squash Con Queso recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil and butter in a heavy skillet over medium heat.
- Cook onion and garlic until crisp-tender, about 4-5 minutes.
- Add squash and zucchini, sprinkle with salt and pepper, and stir-fry for 4-6 minutes until tender.
- Sprinkle with the two cheeses, cover pan, and remove from heat.
- Let stand for 3-4 minutes until cheese melts.
- Stir gently and serve.
Nutrition Facts : Calories 144.6, Fat 10.4, SaturatedFat 5.2, Cholesterol 21.9, Sodium 325.7, Carbohydrate 7.4, Fiber 2, Sugar 5, Protein 6.9
CALABACITAS CON QUESO - ZUCCHINI WITH CHEESE
Zucchini, corn, tomatoes, bell peppers, and onions smothered in melted cheese! Yumm, great side dish, for any meal I serve with Mexican food, and an old family favorite.
Provided by Jyn
Categories Side Dish Vegetables Squash Zucchini
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- In a saucepan with a lid, combine zucchini, corn, onion, green pepper, tomato, and vegetable oil. Cover, and cook over medium heat until tender.
- Gently stir in the sugar; add cheese on top, but do not stir. Cover, and continue cooking until cheese is melted. Stir, and add remaining cheese; cover, and continue cooking until melted. Serve warm.
Nutrition Facts : Calories 539.6 calories, Carbohydrate 22.8 g, Cholesterol 101 mg, Fat 37.6 g, Fiber 3.5 g, Protein 31.6 g, SaturatedFat 22.2 g, Sodium 834.1 mg, Sugar 7.9 g
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