Stuffed Baby Squash With Ginger Vinaigrette Per Sonia Stevenson Recipes

STUFFED SPAGHETTI SQUASH

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Brush the inside of the spaghetti squash with 1 tablespoon olive oil and place cut-side down on a baking sheet.
• Bake in the preheated oven on the middle rack until squash is easily pierced with a fork, about 25 minutes.
• Meanwhile, heat 1 tablespoon olive oil in a skillet over medium-low heat and cook garlic until fragrant, about 1 minute. Add bell pepper. Cook and stir until softened, about 3 minutes. Stir in tomatoes and basil, cover, and cook, stirring occasionally, until soft, about 10 minutes.
• Remove spaghetti squash from oven, cool slightly, and shred the cooked squash into spaghetti-like strands. Place strands in a bowl. Add bell pepper mixture, goat cheese, salt, and black pepper and mix until well combined. Spoon mixture back into the squash halves. Sprinkle with breadcrumbs and butter cubes.
• Bake in the preheated oven until filling is bubbly and bread crumbs are browned, about 15 minutes.

STUFFED BUTTERNUT SQUASH

Steps:

• Cut squash in half lengthwise; discard seeds. Place squash, cut side down, in a 15x10x1-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 30 minutes. Combine remaining ingredients. Turn squash cut side up; stuff with ham mixture. Cover unstuffed end of squash with foil to prevent drying. Bake at 350° for 30 minutes or until squash is tender.

STUFFED HONEYNUT SQUASH

Steps:

• Position an oven rack in the center of the oven and preheat to 425 degrees F.
• Toss the squash with 3 tablespoons of the oil and season with 1 teaspoon salt and 1/4 teaspoon pepper. Arrange cut-side up on a rimmed baking sheet and bake until tender and browned in spots, 30 to 40 minutes.
• Meanwhile, pulse the mushrooms, kale, rosemary, garlic and onion in a food processor until very finely chopped but not paste-like. Heat the remaining 3 tablespoons oil in a large nonstick skillet over medium high and cook the mushroom mixture until the vegetables are tender and beginning to brown, 10 to 12 minutes; season with salt and pepper. Add the wine and scrape up the brown bits that cling to the bottom of the skillet with a wooden spoon; cook until all of the liquid has evaporated. Add the rice and 1 cup water and cook until the water has evaporated. Season with salt and pepper.
• Divide the filling among the squash and mound into the cavity of each. Divide the Gruyere among the squash and sprinkle on top of the filling. Bake until the cheese is melted and browned in spots, about 10 minutes.

STUFFED SQUASH

Steps:

• Preheat the oven to 400 degrees F.
• Cut 1-inch off the top of each acorn squash and scoop out the seeds. If necessary in order for the squash to sit upright, cut off a small portion of the bottom. Put 1 of the 4 pieces of butter in the cavity of each squash. Set squash on a sheet pan lined with parchment paper. Set aside.
• In a large saute pan over medium heat, brown the ground pork until no longer pink. Remove the meat from the pan, add the olive oil and saute the onion, celery, and carrot until they begin to soften, approximately 7 to 10 minutes. Deglaze the pan with the white wine.
• Return the pork to the pan along with the cooked rice, spinach, pine nuts, oregano and salt and pepper, to taste. Stirring constantly, heat mixture thoroughly, approximately 2 to 3 minutes. Remove from the heat. Divide the mixture evenly among the squash, top each squash with its lid and bake for 1 hour or until the squash is tender. Serve immediately.

MASCARPONE-STUFFED SQUASH BLOSSOMS WITH RASPBERRY VINAIGRETTE

Steps:

• Combine the raspberries, shallots, and vinegar in a blender or food processor, and process to form a coarse puree. With the machine running, gradually add the olive oil. Season the vinaigrette with salt and black pepper to taste. Set aside.
• Mix the mascarpone, chipotle chiles and sauce, and thyme in a small bowl. Season the filling to taste with salt and pepper. Place the filling in a pastry bag fitted with a 1/4-inch tip. Pipe the filling into each squash blossom and twist the blossom at the top to enclose it.
• Place a medium-size heavy saucepan over medium-high heat and add enough vegetable oil to reach one third of the way up the sides of the pan. Heat the oil to 350°F.
• Dust the squash blossoms in the flour and then dip them into the beer batter. Working in batches, fry the squash blossoms for 3 minutes, or until they are golden brown. Transfer them to paper towels to drain. Arrange the squash blossoms on a platter, drizzle with the raspberry vinaigrette, and serve.
• Mix the flour, salt, and pepper in a medium bowl. Gradually add the beer while whisking. Set the batter aside and let it rest for 15 minutes before using.
• No pastry bag? No worries. Put the filling in a plastic bag and cut a 1/4-inch hole in one of the corners.

GINGER VINAIGRETTE

Steps:

• Combine all ingredients in a blender. Puree until smooth. Store in a covered container in the refrigerator for up to 3 days.

STUFFED BABY SQUASH WITH CREAMY MUSHROOMS & TARRAGON

Steps:

• Heat the oven to 200C/180C fan/gas 6. Using a serrated knife, cut a small disc off the bottom of each squash so they stand upright on a baking tray. Slice off the tops (these will be used as lids), and scoop out and discard the seeded centre. Rub 2 tbsp oil on the inside and outside of the squashes, then season.
• Tip the dried mushrooms into a heatproof bowl and cover with 100ml boiling water. Cover and leave to soak for 15 mins. Meanwhile, heat the remaining oil in a non-stick frying pan, and cook the shallots for 10 mins until softened and translucent. Drain the rehydrated mushrooms (reserving the soaking liquid) and roughly chop, then add to the pan along with the chestnut mushrooms. Fry for 10 mins more. Stir in the garlic and cook for another minute. Add the stock, most of the reserved soaking liquid (leave the last few drops in the bottom of the bowl, as this may contain grit) and the grains, and bring to the boil. Remove from the heat and stir in the crème fraîche, tarragon and cheese. Season.
• Divide the filling between the hollowed-out squashes. Put the 'lids' on top and bake for 1 hr-1 hr 10 mins, depending on the size of the squash. When ready, the squash skins should be blistered and the flesh soft and cooked through. Leave to rest for 10 mins before serving.

SWEET GINGER VINAIGRETTE

Steps:

• Heat oil in an 8-inch skillet over moderate heat until it shimmers and a single julienne of ginger dropped into it bubbles to surface immediately. Stir in remaining ginger julienne. Fry just until golden, 10 to 20 seconds, then carefully pour mixture into a sieve set over a heatproof bowl. Spread fried ginger on paper towels to drain (for salad topping) and cool oil.
• Press or squeeze enough grated ginger to extract 2 tablespoons juice using a fine sieve or cheesecloth.
• Whisk together ginger juice, vinegar, sugar, and peppercorn salt to taste until sugar is dissolved, then whisk in cooled ginger oil.
• Use fried ginger as a salad topping.

CHEESE-STUFFED SQUASH BLOSSOMS WITH SHAVED BABY SQUASH AND TOASTED PUMPKIN SEEDS

Steps:

• Stuff squash blossoms:
• Preheat oven to 250°F.
• Toss tomatoes with oil and arrange, cut sides up, in 1 layer in a shallow (1-inch-deep) baking pan. Bake in middle of oven until slightly shriveled but not completely dried or browned, about 1 1/4 hours. Transfer pan to a rack to cool.
• Stir together goat cheese, cream, pumpkin seeds, basil, salt, and pepper in a bowl and fold in half of oven-dried tomatoes.
• Spoon 1 rounded tablespoon of this filling into each blossom and twist ends of petals gently to close. Chill, covered, until ready to fry.
• Prepare vinaigrette and shaved squash:
• Purée vinegar, shallot, oil, pepper, and salt in a blender until smooth and emulsified.
• Slice squash paper-thin (lengthwise) using slicer, then overlap squash slices decoratively on 4 plates to cover surface.
• Make tempura batter and fry blossoms:
• Heat 2 inches of oil in a 3-quart saucepan to 350°F on thermometer.
• Set a bowl in a larger bowl of ice and cold water, then whisk together flour and salt in smaller bowl. Then whisk in sparkling water until combined well.
• Working in batches of 3, coat blossoms in batter, lifting each out by its stem and letting excess drip off, then fry, turning, until batter is crisp (it will not brown), 1 to 1 1/2 minutes. Transfer blossoms as fried with a slotted spoon to paper towels, drain, then season with salt.
• Assemble plates:
• Drizzle vinaigrette over squash slices, then arrange 3 fried blossoms in middle of each plate. Sprinkle remaining oven-dried tomatoes, pumpkin seeds, and basil around blossoms and season with salt and pepper.

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.