Summer Squash Rolls With Herbed Ricotta Arugula And Toasted Hazelnut Vinaigrette Recipes

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MARINATED SUMMER SQUASH WITH HAZELNUTS AND RICOTTA



Marinated Summer Squash with Hazelnuts and Ricotta image

Toss raw halved squash with salt and let it sit for at least ten minutes (and up to 30) to draw out some liquid, and then pat dry with paper towels. This also seasons it from the inside out, concentrating the flavor.

Provided by Molly Baz

Categories     Bon Appétit     Side     Summer     Yellow Squash     Squash     Zucchini     Hazelnut     Mint     Ricotta     Vegetarian

Yield 4 servings

Number Of Ingredients 14

3 medium summer squash or zucchini, cut in half lengthwise
1 1/2 tsp. kosher salt, plus more
1/4 cup blanched hazelnuts
6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
1 small bunch mint, divided
1 small garlic clove, finely grated
2 Tbsp. white wine vinegar
3/4 tsp. sugar
1/2 tsp. crushed red pepper flakes
Freshly ground black pepper
1/2 lemon
1/2 cup fresh ricotta
Flaky sea salt
Toasted country-style bread (for serving)

Steps:

  • Preheat oven to 300°F. Toss squash and 1 1/2 tsp. kosher salt in a colander; set over a bowl. Let sit 10 minutes, then pat dry with paper towels.
  • Toss hazelnuts and 1 Tbsp. oil on a rimmed baking sheet and roast, shaking occasionally, until golden brown, 15-20 minutes. Let cool; crush into large pieces with a measuring cup or glass.
  • Smack 3 mint sprigs against your cutting board a few times to release their flavor; mix in a large bowl with garlic, vinegar, sugar, red pepper flakes, and 2 Tbsp. oil; set dressing aside.
  • Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high until shimmering. Arrange squash cut side down in skillet, breaking into smaller pieces if needed in order to fit in a single layer, and cook, moving around in pan to ensure even browning, until golden brown on cut side, about 5 minutes. Reduce heat to medium-low, cover (if you don't have a lid use a baking sheet), and continue to cook until very tender, about 15 minutes. Transfer to a cutting board and let cool slightly.
  • Cut squash into 2" pieces and toss in reserved dressing to coat; season with kosher salt and black pepper. Let sit at room temperature, tossing occasionally, 15 minutes. Pluck out mint sprigs; discard.
  • Meanwhile, zest lemon half into a small bowl, mix in ricotta and remaining 1 Tbsp. oil; season with kosher salt. Hang on to that lemon.
  • Spread lemon ricotta over platter. Top with squash and their juices. Squeeze reserved lemon over. Pull leaves from remaining mint sprigs (you want about 1/4 cup). Scatter mint and hazelnuts over squash. Drizzle generously with oil and sprinkle with sea salt. Serve with toast.

GRILLED SUMMER SQUASH STACKS WITH HERBED RICOTTA RECIPE - (4.5/5)



Grilled Summer Squash Stacks with Herbed Ricotta Recipe - (4.5/5) image

Provided by á-24534

Number Of Ingredients 18

SALSA:
3/4 cup part-skim ricotta cheese
2 tablespoons green onion, minced
2 tablespoons basil, minced
1 teaspoon lemon zest
1/2 teaspoon garlic, minced
1/8 teaspoon black pepper, or to taste
1/8 teaspoon crushed red pepper flakes, or to taste
2 medium plum tomatoes, chopped
1 tablespoon green onion, minced
2 teaspoons basil, minced
1/4 teaspoons balsamic vinegar, or to taste
1/8 teaspoon kosher salt, or to taste
SQUASH STACKS:
1 large yellow summer squash
1 large uncooked zucchini
4 sprays cooking spray
3/4 teaspoon kosher salt

Steps:

  • Make the ricotta filling: In a medium bowl, combine ricotta cheese, green onion, basil, lemon zest, garlic, black pepper and red pepper flakes; refrigerate until ready to use. To make the salsa, in a small bowl, combine tomatoes, green onion, basil, vinegar and salt; set aside at room temperature. Slice squash and zucchini crosswise into eight 1/4-inch-thick slices each; place in a third bowl, coat with cooking spray and toss with remaining 3/4 teaspoon salt. Off heat, coat a grill or grill pan with cooking spray; heat to medium-high heat. Grill squash and zucchini, until softened and grill marks appear, about 8 to 10 minutes; let cool to room temperature. To assemble stacks, spread 4 squash slices with 1 1/2 teaspoons ricotta mixture each; top each with a zucchini slice and spread with 1 1/2 teaspoons more ricotta mixture. Repeat with remaining ingredients to form 2 layers; garnish each stack with 2 tablespoons salsa and serve immediately.

SUMMER-SQUASH ROLLS WITH HERBED RICOTTA, ARUGULA, AND TOASTED-HAZELNUT VINAIGRETTE



Summer-Squash Rolls with Herbed Ricotta, Arugula, and Toasted-Hazelnut Vinaigrette image

This recipe, courtesy of Lost Kitchen chef and owner Erin French, works best with narrow, long, bright-yellow zucchini.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h20m

Number Of Ingredients 13

3 medium summer squashes (preferably yellow zucchini), ends trimmed, sliced lengthwise into 1/4-inch-thick ribbons
1/4 cup plus 2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
2 tablespoons minced shallot
2 tablespoons seasoned rice vinegar
2 tablespoons finely chopped toasted blanched hazelnuts
1 1/2 cups fresh ricotta
2 tablespoons thinly sliced fresh basil leaves
1/2 teaspoon finely chopped fresh marjoram leaves
1 tablespoon finely chopped fresh dill
1/4 cup finely grated Pecorino Romano (1 ounce)
1 1/2 teaspoons finely grated lemon zest (from 2 lemons)
1 bunch small-leaved arugula

Steps:

  • Preheat oven to 425 degrees. Toss squash ribbons with 2 tablespoons oil; arrange in a single layer on a rimmed baking sheet and season with salt and pepper. Roast just until tender, about 8 minutes. Let cool completely, about 20 minutes.
  • Meanwhile, in a bowl, combine shallot and vinegar; let stand 15 minutes. Whisk in remaining 1/4 cup oil and hazelnuts; season with salt and pepper.
  • In a bowl, combine ricotta, herbs, Pecorino Romano, and lemon zest; season with salt and pepper. Place 3 arugula leaves crosswise on one end of each squash ribbon. Top with about 1 1/2 tablespoons ricotta filling. Roll squash up to create a little bundle, and place, seamside down, on a platter. Repeat with remaining squash, arugula, and filling. Serve, drizzled with vinaigrette.

GRILLED SUMMER SQUASH SALAD WITH ARUGULA, RANCH TOMATOES AND TARRAGON VINAIGRETTE



Grilled Summer Squash Salad with Arugula, Ranch Tomatoes and Tarragon Vinaigrette image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 8 servings

Number Of Ingredients 9

1 cup olive oil
1/2 cup sherry vinegar
1/4 cup chopped fresh tarragon leaves
Kosher salt
Cracked black pepper
2 zucchini, sliced lengthwise, 1/4-inch thick
2 yellow squash, sliced lengthwise, 1/4-inch thick
1 pound arugula
1 pint tear-drop tomatoes, cut in 1/2

Steps:

  • Tarragon Vinaigrette:
  • In a small bowl add olive oil, sherry vinegar, chopped tarragon, salt and cracked pepper and whisk. Reserve for salad.
  • Brush zucchini and squash with tarragon vinaigrette and grill lightly on both sides. Reserve for salad.
  • In a large bowl, combine the arugula, tomatoes, and tarragon vinaigrette; add a little at a time. Do not overdress salad; greens should be lightly coated. Lay out 8 plates, arrange 1 zucchini slice and 1 yellow squash slice on each plate, add a handful of arugula tomato salad and season with salt and cracked pepper.

WINTER SQUASH ROLLS



Winter Squash Rolls image

This recipe is always a real hit! Every time I make these I get asked for the recipe. People can't believe it when I tell them that they're made from winter squash. These delicious rolls taste best fresh out of the oven.

Provided by TRACEY_MITCHELL

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 2h45m

Yield 12

Number Of Ingredients 8

1 ½ cups cubed winter squash
1 cup scalded milk
2 (.25 ounce) packages active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
6 cups all-purpose flour
½ cup white sugar
2 teaspoons salt
½ cup shortening

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash.
  • In a small bowl, dissolve yeast in warm water. In a large bowl, combine 5 cups flour, sugar and salt. Stir in the yeast mixture, shortening, squash and milk. Mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • Divide the dough into twelve equal pieces and form into rounds. Place the rounds in a lightly greased 13x9 inch baking pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes.
  • Bake at 400 degrees F (200 degrees C) for 10 to 15 minutes or until golden brown.

Nutrition Facts : Calories 363.2 calories, Carbohydrate 61.2 g, Cholesterol 1.6 mg, Fat 9.6 g, Fiber 3.1 g, Protein 7.9 g, SaturatedFat 2.5 g, Sodium 399.1 mg, Sugar 9.4 g

ORZO WITH SUMMER SQUASH AND TOASTED HAZELNUTS



Orzo with Summer Squash and Toasted Hazelnuts image

Categories     Nut     Pasta     Vegetable     Side     Sauté     Vegetarian     Summer     Hazelnut     Yellow Squash     Gourmet     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 12

1 1/2 cups orzo (10 ounces)
3 tablespoons unsalted butter
3 tablespoons olive oil
1 cup finely chopped shallot (6 1/2 ounces)
2 medium zucchini (1 1/2 pound total), cut into 1/3-inch dice
2 medium yellow squash (1 pound total), cut into 1/3-inch dice
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup hazelnuts (4 ounces), toasted , loose skins rubbed off in a kitchen towel, and nuts coarsely chopped
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh basil
2 teaspoons finely grated fresh lemon zest

Steps:

  • Cook orzo in a 4- to 5-quart pot of boiling salted water until al dente. Reserve 1/2 cup cooking water, then drain orzo in a colander.
  • While orzo is cooking, heat butter and oil in a deep 12-inch heavy skillet over moderately high heat until foam subsides, then sauté shallot, stirring, until golden, about 5 minutes. Add zucchini, yellow squash, salt, and pepper and sauté, stirring occasionally, until vegetables are just tender, about 5 minutes. Remove from heat and stir in nuts, parsley, basil, and zest.
  • Add cooked orzo to skillet and stir gently. If mixture seems dry, moisten with some reserved pasta water. Season with salt and pepper. Serve warm or at room temperature.

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