Submitted by Marianne C., who says that it is delicious and one of her favourite recipes. This recipe prompted me to find out that you can eat the skin of winter squashes - why didn't anyone tell me? If the squash is cooked enough, the skin will also be tender and will provide a bit of texture contrast.
INGREDIENTS
2 acorn squashes, halved, seeded, and cut in 1-inch thick semicircles
3 shallots, diced
1/3 cup packed brown sugar or coconut sugar
1/3 cup balsamic vinegar
1/4 cup butter, melted
1/4 tsp sea salt
1/4 tsp ground pepper
DIRECTIONS
Move the rack to the bottom third of the oven. Preheat to 400 degrees Fahrenheit.
Arrange the squash in a 13 inch by 9 inch casserole dish. Whisk all the other ingredients together and pour over squash.
Bake, turning every 15 minutes,
until the squash is tender when pierced with a fork and the glaze is thickened, about 50 to 60
minutes.
Green Earth Organics Inc. is a home and office certified organic grocery and natural product delivery service. We have a wide selection of 100% Certified Organic fruit, vegetables, and other grocery products. We also carry a growing list of environmentally friendly products that make it easier for our customers to tread lighter on our planet. This blog offers exiting information on organic food and healthy eating habits.
Showing posts with label winter squash. Show all posts
Showing posts with label winter squash. Show all posts
Thursday, January 24, 2013
Thursday, December 6, 2012
Streusal Baked Winter Squash
INGREDIENTS
2 lbs winter squash, cubed
Pinch of sea salt
3 Tbsp brown sugar
1 cup Kashi Organic Bite Size Whole Wheat Cereal
3 Tbsp pecans, roughly chopped
1 tsp ground cinnamon
2 Tbsp Earth Balance Buttery Spread or butter, melted
DIRECTIONS
2 lbs winter squash, cubed
Pinch of sea salt
3 Tbsp brown sugar
1 cup Kashi Organic Bite Size Whole Wheat Cereal
3 Tbsp pecans, roughly chopped
1 tsp ground cinnamon
2 Tbsp Earth Balance Buttery Spread or butter, melted
DIRECTIONS
Preheat
oven to 350 degrees Fahrenheit.
Cook
the squash cubes in boiling water for about 30 minutes, until tender
when pierced with a knife.
Oil
an 8-inch square baking pan. Mix cooked squash, salt, and 1
tablespoon of the brown sugar together in pan.
In a separate bowl, mix remaining 2 tablespoons brown sugar with cereal, pecans, and cinnamon. Add margarine or butter; mix well. Sprinkle over squash mixture.
Bake for 15 minutes or until squash mixture is heated through and top is lightly browned.
In a separate bowl, mix remaining 2 tablespoons brown sugar with cereal, pecans, and cinnamon. Add margarine or butter; mix well. Sprinkle over squash mixture.
Bake for 15 minutes or until squash mixture is heated through and top is lightly browned.
Thursday, October 25, 2012
Mashed Winter Squash with Maple Syrup
INGREDIENTS
1 squash (3 to 4 pounds), peeled and cubed
2 Tbsp butter
3 to 4 Tbsp of maple syrup
Sea Salt and pepper
DIRECTIONS
Steam squash for 25 to 40 minutes. Drain squash. Add butter and 2 tablespoons of maple syrup and mash together. Gradually add in the rest of the maple syrup to taste. Add salt and pepper as desired.
Options: Consider adding raisins or dried cranberries to your mash.
Serves 6.
1 squash (3 to 4 pounds), peeled and cubed
2 Tbsp butter
3 to 4 Tbsp of maple syrup
Sea Salt and pepper
DIRECTIONS
Steam squash for 25 to 40 minutes. Drain squash. Add butter and 2 tablespoons of maple syrup and mash together. Gradually add in the rest of the maple syrup to taste. Add salt and pepper as desired.
Options: Consider adding raisins or dried cranberries to your mash.
Serves 6.
Thursday, September 29, 2011
Baked Butternut Squash
INGREDIENTS
2 butternut squashes
2 Tbsp butter, melted
Nutmeg, salt and pepper to taste
DIRECTIONS
Preheat oven to 400 degrees.
Scrub the squash, then cut in half lengthwise and scrape out the seeds and stringy portion. Place cut side down on a lightly greased cookie sheet. Bake for 45 minutes.
Remove from oven, brush with melted butter and add seasonings. Return to oven, cut side up, and bake for 15 minutes longer.
2 butternut squashes
2 Tbsp butter, melted
Nutmeg, salt and pepper to taste
DIRECTIONS
Preheat oven to 400 degrees.
Scrub the squash, then cut in half lengthwise and scrape out the seeds and stringy portion. Place cut side down on a lightly greased cookie sheet. Bake for 45 minutes.
Remove from oven, brush with melted butter and add seasonings. Return to oven, cut side up, and bake for 15 minutes longer.
Friday, March 4, 2011
It's Still Winter...
Spring is most certainly around the corner, but let's face it: it is officially still winter. And that means there is still winter squash to be eaten. Check out these great tips from AllRecipes.com on how to love winter squash right.
If you've never handled one of those thick-skinned winter squashes before, the idea of actually cooking with it can be a little intimidating. Many recipes call for pre-cooked squash. Learn how to make the most of the creamy flesh of winter squash.
If you've never handled one of those thick-skinned winter squashes before, the idea of actually cooking with it can be a little intimidating. Many recipes call for pre-cooked squash. Learn how to make the most of the creamy flesh of winter squash.
Baking Method
Cut smaller squash (like acorn squash) in half; scoop out the seeds. Place 2 teaspoons honey, brown sugar, or maple syrup and 1 tablespoon butter into their centers. Bake in a preheated 350 degrees F (175 degrees C) oven for about 30 minutes, or until easily pierced with a fork.
Roasting Method
Cut in half and seed squash. Place the squash halves, cut-side up, on a rimmed baking sheet. Rub the flesh with softened butter or oil, season with salt and pepper and drizzle with brown sugar, maple syrup or orange juice. Flip the squash over and roast them for 40 to 45 minutes in a preheated 400 degrees F (200 degrees C) oven. Roast the squash until the skin is blistered, browned and the flesh tender. Insert a fork or knife under the skin to test that the flesh is tender. When the squash has cooled the skin should peel off easily.
Roasting squash helps to maintain squash's delicate flavor. Once roasted and cooled, there are a plethora of cooking options available. One option is to mash the squash and use it in any recipe calling for squash purée. Roasted squash freezes extremely well and reheats easily. Don't be afraid to roast several squash at once and freeze it for use anytime.
Roasting squash helps to maintain squash's delicate flavor. Once roasted and cooled, there are a plethora of cooking options available. One option is to mash the squash and use it in any recipe calling for squash purée. Roasted squash freezes extremely well and reheats easily. Don't be afraid to roast several squash at once and freeze it for use anytime.
Boiling Method
Cut the squash in half and discard the seeds. Peel and cut the squash into chunks. Place in a saucepan and cover with water. Bring to a boil and cook until the squash is tender. Let the chunks cool, then purée the flesh in a food processor or mash. To use the purée in pies, pass it through a strainer or sieve to remove any fibers or chunks.
Thursday, February 3, 2011
Butternut Squash Dessert
INGREDIENTS
Batter:
8 Tbsp butter
3 eggs
1/2 cup demerara sugar
3/4 cup flour
1/2 tsp baking powder
Pinch of sea salt
Butternut squash:
1 tsp butter
75 g (2 1/2 oz) butternut squash, chopped
1 tsp demerara sugar
Icing:
4 Tbsp icing sugar
1 - 2 Tbsp water
DIRECTIONS
Preheat the oven to 350 Fahrenheit (180 Celsius).
To make the batter, place the butter, eggs, sugar, flour, baking powder, and salt into a food processor and blend until smooth.
For the butternut squash, melt the butter in a frying pan over a medium heat. Add the butternut squash and fry for 2 to 3 minutes, until golden-brown. Add a teaspoon of demerara sugar and cook for another 1 to 2 minutes.
Add the cooked butternut squash to the batter mixture and stir well.
Grease and flour a small, deep baking tray (8 by 12 inches). Spoon the butternut squash batter mixture into the tray and place into the oven to bake for ten minutes, or until slightly springy to touch. Remove from the oven and allow to cool, then turn out onto a serving plate.
Place the icing sugar into a bowl. Mix the icing sugar with enough water to make a runny icing and drizzle this over the dessert.
To serve, dust the pudding with icing sugar and cut into generous wedges.
Batter:
8 Tbsp butter
3 eggs
1/2 cup demerara sugar
3/4 cup flour
1/2 tsp baking powder
Pinch of sea salt
Butternut squash:
1 tsp butter
75 g (2 1/2 oz) butternut squash, chopped
1 tsp demerara sugar
Icing:
4 Tbsp icing sugar
1 - 2 Tbsp water
DIRECTIONS
Preheat the oven to 350 Fahrenheit (180 Celsius).
To make the batter, place the butter, eggs, sugar, flour, baking powder, and salt into a food processor and blend until smooth.
For the butternut squash, melt the butter in a frying pan over a medium heat. Add the butternut squash and fry for 2 to 3 minutes, until golden-brown. Add a teaspoon of demerara sugar and cook for another 1 to 2 minutes.
Add the cooked butternut squash to the batter mixture and stir well.
Grease and flour a small, deep baking tray (8 by 12 inches). Spoon the butternut squash batter mixture into the tray and place into the oven to bake for ten minutes, or until slightly springy to touch. Remove from the oven and allow to cool, then turn out onto a serving plate.
Place the icing sugar into a bowl. Mix the icing sugar with enough water to make a runny icing and drizzle this over the dessert.
To serve, dust the pudding with icing sugar and cut into generous wedges.
Thursday, January 14, 2010
Mushroom & Squash Pizza
INGREDIENTS
1/2 buttercup or acorn squash, seeded
2 Tbsp butter
1 onion, chopped
3 cups sliced mushrooms
1/2 tsp dried thyme
1/4 tsp dried sage
Pinch of sea salt
Pinch of pepper
2 Tbsp vegetable broth
1 12-inch unbaked pizza crust
1-1/2 cups shredded old cheddar cheese
DIRECTIONS
Place squash, cut side down, on small foil-lined pan; add 1/4 inch (5 mm) water to pan. Bake in bottom third of 375 Fahrenheit (190 Celsius) oven for about 30 minutes or until tender. Let cool; peel and cut into bite-size cubes. You should have about 2 cups of squash cubes.
Meanwhile, in large heavy skillet, melt butter over medium heat; cook onion, stirring often, for about 8 minutes or until softened. Add sliced mushrooms, thyme, sage, salt, and pepper; cook, stirring often, for about 5 minutes or until mushrooms are softened and liquid is evaporated. Remove from heat; stir in broth. Add cubed squash, tossing gently to combine.
Place pizza base on 12-inch (30 cm) round pizza pan; spoon mushroom mixture on top. Sprinkle with cheese. Bake in bottom third of 500 Fahrenheit (260 Celsius) oven for about 10 minutes or until cheese is bubbly and crust is golden and slightly puffed.
1/2 buttercup or acorn squash, seeded
2 Tbsp butter
1 onion, chopped
3 cups sliced mushrooms
1/2 tsp dried thyme
1/4 tsp dried sage
Pinch of sea salt
Pinch of pepper
2 Tbsp vegetable broth
1 12-inch unbaked pizza crust
1-1/2 cups shredded old cheddar cheese
DIRECTIONS
Place squash, cut side down, on small foil-lined pan; add 1/4 inch (5 mm) water to pan. Bake in bottom third of 375 Fahrenheit (190 Celsius) oven for about 30 minutes or until tender. Let cool; peel and cut into bite-size cubes. You should have about 2 cups of squash cubes.
Meanwhile, in large heavy skillet, melt butter over medium heat; cook onion, stirring often, for about 8 minutes or until softened. Add sliced mushrooms, thyme, sage, salt, and pepper; cook, stirring often, for about 5 minutes or until mushrooms are softened and liquid is evaporated. Remove from heat; stir in broth. Add cubed squash, tossing gently to combine.
Place pizza base on 12-inch (30 cm) round pizza pan; spoon mushroom mixture on top. Sprinkle with cheese. Bake in bottom third of 500 Fahrenheit (260 Celsius) oven for about 10 minutes or until cheese is bubbly and crust is golden and slightly puffed.
Thursday, December 17, 2009
Roasted Apple and Acorn Squash Soup
INGREDIENTS
2 apples, unpeeled, cored, cut in half
1 medium acorn squash, cut in half
2 Tbsp extra virgin olive oil
1 medium onion, chopped
1 clove garlic
4 cups vegetable broth
Sea salt and pepper to taste
Parsley, optional
DIRECTIONS
Preheat oven to 400° F. Place apples and squash upside down in a shallow pan with 1/4 inch of water. Bake for 35 minutes. Remove apples and set aside. Flip squash over. Drizzle with 1 tablespoon of olive oil and sprinkle with a bit of salt. Broil for 5 minutes. Remove from heat and set aside. When cool enough to handle, peel the squash.
In saucepan, heat remaining olive oil. Add onions and sautee for 5 minutes. Add garlic and sautee for 1 minute. Add vegetable broth, apples, and peeled squash. Bring to a boil. Simmer for 5 minutes. Remove from heat. Puree in blender to desired consistency. Season to taste with salt and pepper. Serve topped with freshly chopped parsley if desired.
Serves 6.
2 apples, unpeeled, cored, cut in half
1 medium acorn squash, cut in half
2 Tbsp extra virgin olive oil
1 medium onion, chopped
1 clove garlic
4 cups vegetable broth
Sea salt and pepper to taste
Parsley, optional
DIRECTIONS
Preheat oven to 400° F. Place apples and squash upside down in a shallow pan with 1/4 inch of water. Bake for 35 minutes. Remove apples and set aside. Flip squash over. Drizzle with 1 tablespoon of olive oil and sprinkle with a bit of salt. Broil for 5 minutes. Remove from heat and set aside. When cool enough to handle, peel the squash.
In saucepan, heat remaining olive oil. Add onions and sautee for 5 minutes. Add garlic and sautee for 1 minute. Add vegetable broth, apples, and peeled squash. Bring to a boil. Simmer for 5 minutes. Remove from heat. Puree in blender to desired consistency. Season to taste with salt and pepper. Serve topped with freshly chopped parsley if desired.
Serves 6.
Thursday, February 12, 2009
Acorn Squash Cake with Streusel Topping
INGREDIENTS
Streusel Topping:
1/2 cup firmly packed light brown sugar
1/3 cup white unbleached flour
1/2 tsp ground cinnamon
1/4 cup butter, softened
1/2 cup chopped pecans
Cake:
1/4 cup butter, softened
3/4 cup light brown sugar, firmly packed
1 large egg
1 cup cooked and mashed acorn squash
1/2 tsp vanilla extract
2 cups white unbleached flour
2 tsp baking soda
1/2 tsp sea salt
1 tsp ground cinnamon
1 cup chopped pecans
DIRECTIONS
Streusel Topping: Combine all ingredients in a bowl. Set aside.
Cake: Beat butter and sugar at medium speed with and electric mixer until creamy. Add egg, beating well. Stir in acorn squash and vanilla.
In a separate bowl, combine flour, baking soda, salt, and cinnamon. Gradually add to squash mixture, beating at low speed after each additon. Stir in pecans.
Pour batter into a greased 9-inch square pan, and sprinkle with Streusel Topping.
Bake at 350 degrees F for 40 minutes. Cool cake in pan on a wire rack.
Streusel Topping:
1/2 cup firmly packed light brown sugar
1/3 cup white unbleached flour
1/2 tsp ground cinnamon
1/4 cup butter, softened
1/2 cup chopped pecans
Cake:
1/4 cup butter, softened
3/4 cup light brown sugar, firmly packed
1 large egg
1 cup cooked and mashed acorn squash
1/2 tsp vanilla extract
2 cups white unbleached flour
2 tsp baking soda
1/2 tsp sea salt
1 tsp ground cinnamon
1 cup chopped pecans
DIRECTIONS
Streusel Topping: Combine all ingredients in a bowl. Set aside.
Cake: Beat butter and sugar at medium speed with and electric mixer until creamy. Add egg, beating well. Stir in acorn squash and vanilla.
In a separate bowl, combine flour, baking soda, salt, and cinnamon. Gradually add to squash mixture, beating at low speed after each additon. Stir in pecans.
Pour batter into a greased 9-inch square pan, and sprinkle with Streusel Topping.
Bake at 350 degrees F for 40 minutes. Cool cake in pan on a wire rack.
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