Posts tagged ‘squash’

Last-minute meal

Likely because law school is taking so much of my brainpower, I somehow convinced myself that I’d picked up a spaghetti squash at the store a week ago. Since then, my husband had gotten the rest of ingredients for what was supposed to be our dinner a few nights ago. It was getting late when I discovered the missing ingredient, but a quick Google search saved us from takeout. We had a butternut squash, some bacon and one sheet of Trader Joe’s puff pastry, which managed to create a delicious (although not too healthy) meal in 30 minutes. 

Butternut Squash, Bacon and Carmelized Onion “Pizza,” adapted from epicurious

One-half large butternut squash or one small one, peeled and diced
1 sheet puff pastry, thawed for 10 minutes and rolled out slightly
6 slices center-cut bacon
1/2 large onion
1 tablespoon rosemary, minced
8 tablespoons freshly grated Parmesan

Preheat oven to 450. Boil squash in salted water for about 10 minutes or until soft. Drain, cool slightly and mash. Working with puff pastry, score around edges a half-inch from edge. Poke interior all over with tines of fork. Bake pastry for 15 minutes or until lightly browned. Cook bacon in skillet. Once done, remove and set aside to drain on paper towels. Chop. In skillet, cook onions until soft and slightly browned. Put mashed squash on puff pastry and top with remaining ingredients. Cook 5-10 minutes or until heated through and pastry is browned.

September 28, 2008 at 10:02 pm Leave a comment

Saffron risotto with butternut squash

A while ago (sorry, Richard!) I got an e-mail from a friend telling me about one of his friend’s horrendous food allergies and asking me if I had any recipes he could use. I started thinking about it, but then law school started and I never followed up. The first thing that came to mind, though, was risotto, and all this time I’ve been thinking about when I’d get the chance to make it. This weekend I finally used a recipe I bookmarked some time ago. I absolutely love all of the components, but together, I wasn’t sold. The sweetness of the squash didn’t work for me with the rest of the ingredients. It was still good, just not as good as the asparagus or butternut squash and sage variations I’ve made in the past (which all follow the same basic method).

I’m really tired/feeling lazy, so here’s the link to the recipe. I followed it fairly closely except for using bacon and cutting down the proportions a little. I think swapping the squash for shrimp would be very good.

September 15, 2008 at 9:59 pm 1 comment

Potato and squash torte

I ran across this beauty last week on one of my favorite cooking blogs, smittenkitchen, and since we had potatoes in our CSA box, I made sure to get some squash and zucchini also while we were at the market. The original recipe calls for it to be made in two 8-inch cake pans, but I made it in an 11-inch tart pan. I thought that meant I would need fewer ingredients, but my potatoes ended up being a little sparse on top. So while my execution wasn’t perfect, it still tasted very good.

Summer Squash and Potato Torte, from Bon Appetit, June 2001

1 bunch green onions, thinly sliced
1 cup grated Parmesan cheese
2 tablespoons all purpose flour
1 tablespoon chopped fresh thyme
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper

2 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
12 ounces yellow crookneck squash, zucchini or regular yellow summer squash, cut into 1/8-inch-thick rounds
6 teaspoons olive oil

Preheat oven to 375°F. Butter two 8-inch-diameter cake pans or an 11-inch tart pan. (Directions below assume tart pan.) Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.
Layer 1/3 of potatoes in concentric circles in bottom of prepared pan, overlapping slightly. Layer 1/2 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/3 of cheese mixture. Repeat with 1/3 of potatoes, then rest of squash and 1 teaspoon oil. Sprinkle with 1/3 of cheese mixture. Top with 1/3 of potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/3 of cheese mixture and press gently to flatten.
Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. (Can be made 6 hours ahead. Cool. Cover with foil and chill. Rewarm, covered with foil, in 350°F oven until heated through, about 30 minutes.)
Cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve.

July 29, 2008 at 9:35 am Leave a comment

Summer succotash

This side dish looked so bright and cheery, I think I would have liked it even if it just tasted ho-hum. But it was way better than that, delicious even. While the original recipe called for heavy cream, I diluted it to make half and half, and I still thought it tasted rich. Traditional succotash calls for lima beans, but we used edamame. Either would work.

Succotash, adapted from epicurious.com

2 tbl. olive oil
3 yellow squash, quartered lengthwise then sliced
1 bunch scallions, chopped
3 ears corn, kernels removed
2 cups edamame
1/2 tsp salt
1/2 tsp pepper, or to taste
1/2 cup half and half

Heat oil in a 12-inch heavy skillet over moderate heat. Cook squash about 2 minutes, then add scallions, stirring, until softened, about 2 minutes. Add beans and cook, stirring occasionally, 5 minutes. Add corn, salt, and pepper, and cook, stirring occasionally, 3 minutes. Add half and half and cook, stirring, until liquid is simmering and vegetables are tender, about 3 minutes.

July 17, 2008 at 11:03 pm Leave a comment

Pasta with squash, peas and basil

This recipe was one of the fastest things I’ve made in a while and the one-pot cooking barely heated up the kitchen. The only change I made from the recipe, from Everyday Food magazine, was to substitute rotini for the fancy-pants gemelli that I can’t find at my grocery store. This is a yummy summer dish for when you don’t want to spend much time in the kitchen.

Pasta with Yellow Squash, Peas and Basil, Everyday Food

8 ounces gemelli or rotini
3 medium yellow squash, quartered lengthwise and thinly sliced
10 oz. frozen peas
4 tablespoons butter, cut into small pieces
1 tablespoon fresh lemon juice
1/2 cup grated Parmesan
1/2 cup torn fresh basil leaves

Cook pasta in a pot of boiling salted water 2 minutes less than al dente. Add squash and peas, cook until pasta is done and squash is crisp-tender. Reserve 1/2 cup pasta water; drain mixture and return to pot. Add butter, lemon juice, 1/4 cup Parmesan and 1/4 cup pasta water and season with salt and pepper. Toss the combine and add more pasta water if needed. Stir in basil and remaining 1/4 cup Parmesan. Serve immediately.

July 11, 2008 at 12:00 pm 1 comment

Free form lasagna

A few months ago I had a delicious dish at a local restaurant called free form ravioli. It was basically pasta sheets stuffed with shrimp, corn, zucchini, avocado and tomatoes, all covered with a white sauce. With our abundance of spring vegetables, I thought I’d try to create something similar at home. I was all set to make some fresh pasta until I realized we were low on eggs, and would need them later in the week. So I improvised with some lasagna noodles I had on hand. Next time I might skip the potatoes to let the squash shine a little more, but all in all, I was really pleased with the results.

Excuse the blurry photo, but you can get the idea:

free form lasagna

Free Form Lasagna

Olive oil
8 sheets lasagna noodles
1 medium red potato
1 small yellow onion
1/2 red pepper
2 yellow squash (or zucchini, or this can be doubled and skip the potato)
1 ear corn, kernels cut off
2 cloves garlic
1 medium tomato, seeded and diced.
1 tsp salt
1/2 tsp pepper
2 tbl butter
2 tbl flour
1 cup milk (since i was using rice milk, which is really thin, I added a splash of cream, also)
5 thyme sprigs
Parmesan cheese

Cook noodles according to package directions. Heat 2 tablespoons olive oil in large skillet over medium heat. Peel and dice potato and add to oil. While cooking, dice onion and add to pan. Dice red pepper and add to pan. Dice squash; add to pan. Add corn. Mince garlic and add; mix in tomato at end. Cook until all vegetables reach desired softness, about 20 minutes from start. Season with salt and pepper.
In small saucepan, melt butter over low heat. Whisk in flour and cook for two minutes. Season with salt and pepper and add thyme sprigs. Raise heat to medium and whisk in milk, stirring constantly. Cook until thick and bubbly, then cook for two minutes more.
Add three-fourths of finished sauce to vegetables in pan. In four bowls, put teaspoon of sauce in bottom of each bowl. Fold lasagna noodles up, two to a bowl, putting vegetables between each fold. Top each with remaining sauce. Sprinkle with Parmesan cheese.

July 2, 2008 at 12:09 pm Leave a comment

Squash soup

We got our first squash in the CSA this week, and while I love squash simply sauteed in a skillet, I figured there’s plenty of time for that. This soup, in the Back to the Table cookbook, was light and fresh tasting, but still filling enough to replenish me after a almost two-hour tennis match (which I didn’t manage to win … oh well). Unfortunately, it doesn’t photograph all that well.

Summer Squash and Lemon Thyme Soup, from Back to the Table by Art Smith

2 tablespoons olive oil
2 medium sweet onions, finely chopped
1 medium leek, white part only, finely chopped and well rinsed to remove grit (we skipped this)
6 garlic cloves, minced
4 medium yellow squash, coarsely chopped
4 sprigs thyme or lemon thyme
6 cups chicken broth
2 tablespoons lemon juice
Salt
Tabasco sauce
Parmesan, pine nuts and lemon zest, for garnish

Heat the oil in a soup pot over medium heat. Add the onions, leek and garlic and cook, stirring often, until the onions are soft and translucent, about 10 minutes.
Add the squash and thyme and cook, stirring often, until the squash begins to soften, about 5 minutes. Add the broth and bring to a boil. Reduce heat to low; simmer, partially covered, until the squash is tender, about 20 minutes.
Discard thyme and puree two thirds of the soup in a covered blender or food processor. Return to pot and heat through. Season soup with salt, lemon juice and hot pepper sauce.
Ladle into soup bowls and top with cheese curls, pine nuts and lemon zest.

June 17, 2008 at 9:34 pm Leave a comment


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Weekly menu

-Sesame chicken
-Black bean burgers with sweet potato fries
-Salad with hot bacon dressing and corn on the cob
-Tomato and bacon frittata