SWEET AND SOUR WINTER SQUASH
This dish is based on a Sicilian recipe that I learned from the food writer Clifford A. Wright. The sweet and sour flavors are typical of Sicilian cuisine, though I have changed the technique used in the authentic version, which entails sautéing the squash in a lot more oil.
Provided by Martha Rose Shulman
Categories easy, quick
Time 40m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees. In a baking dish large enough to accommodate the squash in an even layer, toss the squash with 1 tablespoon of the olive oil, and salt and pepper to taste. Cover and place in the oven. Roast 20 minutes, until not quite tender. Remove from the heat.
- Dissolve the sugar in the vinegar in a small bowl. Heat the remaining olive oil over medium heat in a large, heavy skillet, and add the garlic and the squash. Cook, stirring gently, for a few minutes, until fragrant and the squash is tender but not too soft - about 3 to 5 minutes. Add the sugar and vinegar, and continue to cook, stirring gently, until the liquid is just about gone. Add the mint, cook for another minute, and remove from the heat. Serve hot, warm or room temperature.
Nutrition Facts : @context http, Calories 127, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 7 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 394 milligrams, Sugar 6 grams
PORK WITH SWEET-AND-SOUR SQUASH
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put a baking sheet in the oven and preheat to 450 degrees F. Toss the squash with 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper and spread in a single layer on the hot baking sheet. Roast until the squash is tender and browned on the bottom, about 20 minutes.
- Meanwhile, chop the celery and red onion and set aside. Heat 1 tablespoon olive oil in a large nonstick skillet over high heat. Season the pork with salt, pepper and 1 tablespoon thyme. Add
- 2 pork scallopini to the skillet and cook, turning once, until browned and just cooked through, about 3 minutes. Remove to a plate and cover to keep warm. Add 1 more tablespoon oil to the skillet and repeat with the remaining pork.
- Add the remaining 1 tablespoon oil, the celery, red onion and 1/4 teaspoon salt to the skillet. Cook, stirring, until crisp-tender, about 3 minutes. Add the garlic, capers and remaining 1 tablespoon thyme and cook, stirring, until the garlic is golden, about 3 minutes. Add the squash, vinegar, sugar and 1/4 cup water and cook until the liquid is almost absorbed, 1 to 2 minutes. Season with salt and pepper and stir in the basil. Divide the pork and vegetables among plates.
KADDU (SWEET AND SOUR WINTER SQUASH)
From Lite and Luscious Cuisine of India by Madhu Gadia. The listed serving size is 1/2 cup and counts as 1 starch exchange.
Provided by cookiecutter _
Categories Vegetable
Time 35m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- Peel and cut squash in half. (If it's too hard, zap squash in microwave for a couple minutes to make life easier). Scoop out and discard insides. Cut into 1-inch pieces, rinse, drain and set aside.
- Heat oil in a frying pan on medium high heat. Add cumin and fenugreek seeds and cook for a few seconds until seeds are golden brown.
- Add chopped squash, turmeric, salt, coriander, cayenne (if using), and water. Stir, cover and bring to a boil. Reduce heat and simmer 15 - 18 minutes until squash is soft to the touch. Stir occasionally.
- Add lemon juice and sugar. Mash squash with a large spoon or potato masher and simmer 5 - 7 minutes.
Nutrition Facts : Calories 150.3, Fat 2.6, SaturatedFat 0.3, Sodium 446.6, Carbohydrate 33.7, Fiber 4.7, Sugar 11.4, Protein 2.4
EASY SWEET-AND-SOUR SQUASH RINGS
We just love acorn squash at our house, and I make it quite often...I am always looking for new recipes to make squash, and here is a very fast and simple to make recipe, that's really delicious...just slice, coat and bake.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- Trim 1-2-inches off each end of squash.
- Slice each squash into 4 rings.
- Remove all seeds.
- Coat jellyroll pan with cooking spray.
- Arrange rings in a single layer on the pan.
- Combine the honey, brown sugar, thyme, salt and pepper.
- Brush half of mixture onto rings.
- Bake, until beginning to soften (about 15 minutes).
- Brush with remaining honey mixture until tender, about another 10-15 minutes.
- Serve.
Nutrition Facts : Calories 145.1, Fat 0.2, SaturatedFat 0.1, Sodium 9.8, Carbohydrate 38, Fiber 3.4, Sugar 15.3, Protein 1.8
SWEET ROASTED WINTER SQUASH
Sugar, butter, and spices on roasted acorn squash.
Provided by Josh Gebelein
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Cover a baking pan with aluminum foil and coat with vegetable oil.
- Remove acorn squash stems, cut in half lengthwise, and clean out the seeds. Place squash cut side-down onto the prepared baking pan.
- Roast in the preheated oven until tender, 30 to 60 minutes, depending on the size of the squash
- While squash roasts, place brown sugar, butter, sea salt, cinnamon, and allspice in a small bowl. Microwave to melt the butter, about 30 seconds; stir to combine.
- Remove squash from the oven, turn over, and coat with the sugar mixture. Continue to roast for 5 minutes more.
Nutrition Facts : Calories 286.6 calories, Carbohydrate 53.3 g, Cholesterol 15.3 mg, Fat 9.4 g, Fiber 3.9 g, Protein 2.1 g, SaturatedFat 4.2 g, Sodium 456.1 mg, Sugar 32.3 g
SWEET-AND-SOUR WINTER SQUASH
Number Of Ingredients 7
Steps:
- 1 Rinse the squash and pat dry. Cut off the ends with a large heavy chef's knife. Peel off the skin with a vegetable peeler. Cut the squash in half and scoop out the seeds. Cut the squash into 1/4-inch thick slices. Preheat the oven to 400°F. 2 Generously brush the squash slices on both sides with the oil. Arrange the slices on baking sheets in a single layer. Bake 20 minutes or until softened. Turn the slices and bake 15 to 20 minutes more, or until the squash is tender when pierced with a knife and lightly browned. 3 Meanwhile, heat the vinegar, sugar, and salt to taste in a small saucepan. Stir until the sugar and salt are dissolved. 4 On a platter or in a shallow bowl, arrange some of the squash slices in a single layer, overlapping slightly. Sprinkle with some of the garlic and parsley. Repeat the layering until all of the squash, garlic, and parsley are used. Pour the vinegar mixture over all. Cover and refrigerate at least 24 hours before serving. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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