WINTER VEGETABLE HASH
I have made this dish for company, and every time they ask for the recipe! I hope everyone else likes it as much as we do!
Provided by rebeccalovestocook
Categories Trusted Brands: Recipes and Tips U.S. Potato Board
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Place oil and butter in a large skillet over medium heat. Melt butter and mix in potatoes, mushrooms, pepper, squash, and shallot. Season with garlic powder, salt, and pepper. Cook 25 minutes, stirring occasionally, until potatoes are tender.
- Mix kale and sage into skillet. Continue cooking 5 minutes, until kale is wilted. Serve and enjoy!
Nutrition Facts : Calories 222.9 calories, Carbohydrate 28.9 g, Cholesterol 10.2 mg, Fat 10.9 g, Fiber 3.7 g, Protein 4.1 g, SaturatedFat 3.4 g, Sodium 75.5 mg, Sugar 3.5 g
BRUSSELS SPROUTS AND ROASTED WINTER SQUASH HASH
To this colorful winter hash I've added cooked black rice, which contributes a chewy texture and an earthy flavor that plays well against the sweetness of the squash and the seared brussels sprouts.
Provided by Martha Rose Shulman
Categories brunch, dinner, main course
Time 1h15m
Yield Serves four to six
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees. Cover a baking sheet with foil, and lightly oil the foil. Brush the cut sides of the squash with olive oil, and set on the baking sheet with the cut sides down. Bake 30 to 40 minutes until easily pierced with a paring knife. Remove from the heat, allow to cool until it can be handled, and peel and dice.
- While the squash is in the oven, trim away the bottoms of the brussels sprouts and cut into quarters.
- Heat the oil over medium-high in a large, heavy skillet. Add the brussels sprouts. Cook, stirring often or tossing in the pan, until just tender and the edges are seared light brown, about five minutes. Add salt to taste, and stir in the scallions and garlic. Stir together for a few minutes until the scallions and garlic are fragrant. Stir in the squash. Cook, stirring often, until the squash has caramelized lightly, about 10 minutes. It's fine if the squash falls apart in the pan. Season to taste with salt and pepper, and stir in the dissolved tomato paste. Continue to cook, stirring, until the tomato paste has caramelized, about five minutes. The tomato paste mixture will no longer be visible, but there should be rusty-colored traces on the bottom of your skillet. Stir in the black rice. Heat through, taste and adjust seasonings, and serve, topped with a poached egg if desired.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 4 grams, Carbohydrate 30 grams, Fat 5 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 564 milligrams, Sugar 5 grams
SQUASH AND APPLE BAKE
This is a recipe that combines all the best flavors of fall! Great for a Thanksgiving dinner instead of candied yams.
Provided by Paula
Categories Side Dish Casseroles Squash Casserole Recipes
Time 1h20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, stir together brown sugar, butter, flour, salt, and mace. Arrange squash in an ungreased 9x13 inch baking dish. Top with slices of apple, then sprinkle with the sugar mixture. Cover with a lid or aluminum foil.
- Bake for 50 to 60 minutes in the preheated oven, or until squash is tender.
Nutrition Facts : Calories 185.8 calories, Carbohydrate 34.9 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.6 g, Protein 1.5 g, SaturatedFat 3.7 g, Sodium 340.6 mg, Sugar 21.4 g
ROASTED WINTER SQUASH AND APPLE SOUP
This Roasted Winter Squash and Apple Soup is the an amazing fall dish, with both savory and sweet tastes mixing together for the perfect flavor profile. This recipe has been adapted from Dr. Andrew Weil's book "The Healthy Kitchen" (Knopf, 2005).
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a large roasting pan, toss squash, onions, garlic, and apples with oil to coat. Season well with salt and chile powder. Roast, stirring every 10 minutes, until vegetables are fork-tender and lightly browned, about 40 minutes.
- Transfer half the vegetables and 2 cups stock to a food processor; puree until smooth. Repeat with remaining vegetables and broth. Return pureed mixture to pot, thinning soup with stock, if necessary. Season with salt and chile powder; bring to a simmer over medium-low heat. Serve immediately, garnished with Cilantro Walnut Pesto, if desired.
Nutrition Facts : Calories 205 g, Fat 7 g, Fiber 5 g, Protein 3 g
WINTER VEGETABLE HASH
Just found this on allrecipes.com, and am recording it here so I don't lose it. Looks good to me. Let me know what you think.
Provided by Sarah Chana
Categories Breakfast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt oil and butter in a large skillet over medium heat.
- Mix in potatoes,shiitakes, pepper, squash, and shallot.
- Season with garlic powder, salt, and pepper.
- Cook 25 minutes, stirring occasionally, until potatoes are tender.
Nutrition Facts : Calories 225.6, Fat 11, SaturatedFat 3.4, Cholesterol 10.2, Sodium 65.8, Carbohydrate 31.7, Fiber 4, Sugar 3.3, Protein 3.4
SCALLOPED SQUASH AND APPLES
"This recipe is a tasty variation on traditional squash with brown sugar and butter," informs Jeanne Bunders of Wauzeka, Wisconsin. Orange juice and apple chunks lend a subtle sweetness to the pleasing side dish.
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a 11x7-in. baking dish coated with cooking spray, alternately layer squash and apples., In a bowl, combine the remaining ingredients. Pour over squash and apples. Cover and bake at 350° for 35-40 minutes or until tender.
Nutrition Facts :
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