squash Archives - Page 2 of 3 -

October 1, 2015

Roasted Delicata Squash with Baby Kale and Balsamic Molasses Vinaigrette

Our most recent weekend was filled with visits to the cider mill and apple orchard and the apple pie and crisp baking has begun. It feels good to be settling into these cooler autumn days. Now that squash season is upon us, the number of squash from our CSA have been piling up on our kitchen island and yesterday I decided it was finally time to start doing something with them. I began with the delicata squash– oblong, beautiful, and especially wonderful because you can keep the skin on for eating. It’s roasted to draw out the sweetness, along with some red onions, then tossed together with some tender baby kale, crispy radishes, toasty pepitas, and tossed with a balsamic molasses vinaigrette. Happy fall, my friends!

July 30, 2015

Sausage Stuffed Pattypan Squash

I received several pattypan squash in last week’s CSA haul and they sat in our refrigerator for days because I was unsettled as to how best to use them. Pattypan are part of the summer squash family and can be used similarly to how you would use zucchini or yellow summer squash. I wanted to keep the unique shape and those beautiful scalloped edges so I finally decided upon a simple sausage and sorghum stuffing. Ever since I saw Naturally Ella’s sweet corn sorghum stuffed peppers, I’ve wanted to try using sorghum. Erin says is it makes an excellent stuffing grain and truly it does. It has a fairly mild taste and reminds me of millet, although it’s a bit chewier and nuttier. Here I tossed the sorghum with some turkey Italian sausage, feta, parsley, and pine nuts. I piled this all into hollowed out pattypan halves and sprinkled some toasted garlic panko breadcrumbs on top. If you can’t find pattypan, zucchini would be a natural substitute for this lovely summer dinner.

January 30, 2015

Winter Lentil Rice Casserole

I almost decided against posting this one because I struggle so much with photographing lentils. They never seem to look quite as good as they taste and the photos usually don’t do them justice. This winter lentil rice casserole however is such a regular at our mealtimes so I really thought it ought to have a place here. It’s an extremely versatile and flexible dish that can be taken in so many different directions. It starts off with a base of lentils and brown rice cooked together with onions, garlic, parsley, and basil. After that, I add whatever vegetables or meats that I’m in the mood for or happen to have on hand. This most recent version included roasted butternut squash cubes and spinach, but sometimes I prefer adding chicken sausage and other greens. This is excellent topped with some freshly grated parmesan and I imagine other types of cheese would also be good depending on the add-ins. I opted for French green lentils, my personal favorite, but it would be fun to experiment with other varieties of lentils as well. This is one of those warm and nourishing meals that I love feeding my family and we never seem to become tired of it.

Winter Lentil Rice Casserole

Serves: 6

Ingredients

1 small butternut squash, about 2 pounds
3 tablespoons olive oil, divided
1¼ cup french green lentils, rinsed and drained
1¼ cup brown rice, rinsed and drained
1 large onion, finely diced, about 1½ cups
3 cloves garlic, minced
¼ cup finely minced fresh parsley
¼ cup finely minced fresh basil
2 teaspoons finely minced fresh thyme
2 teaspoons kosher salt
½ teaspoon ground black pepper
6 cups low-sodium chicken broth
8 ounces baby spinach
1 cup freshly grated parmesan

Instructions

Preheat oven to 400. Peel squash, cut in half lengthwise, and remove seeds. Chop squash into ½-inch cubes and place a rimmed baking sheet. Drizzle 1 tablespoon olive oil over squash cubes and gently stir to evenly coat. Roast for 30 minutes. Set aside to cool. Lower oven to 350.
While squash is roasting, heat remaining 2 tablespoons olive oil over medium-high heat in a large pot. Saute onion until it starts to become translucent, about 4-5 minutes. Add parsley, basil, thyme, garlic, salt, and pepper and cook for another 2-3 minutes. Add lentils, rice, and chicken broth. Bring to a boil, then turn heat to low and simmer covered for 50 minutes. Season to taste with additional salt and pepper.
Add spinach to lentil rice mixture and stir until spinach is just wilted, about 2-3 minutes. Gently stir in squash cubes. Transfer mixture to a lightly oiled 9x13 baking dish. Sprinkle evenly with parmesan.
Bake 20-30 minutes at 350, until heated through and cheese is melted.

Notes

1. Fresh herbs are best, but dried herbs can be substituted in a pinch. Use ⅓ the amount.
2. See here for my tip on cutting squash.