AUTUMN
MINESTRONE (Moosewood
Restaurant)
When
a dark chilly afternoon in October portends a killing frost,
gather the last of the garden's bounty and make a steaming pot of
soup for dinner. This recipe makes a generous amount that will
feed a family for more than one satisfying meal.
2 tablespoons canola or other vegetable oil
1 cup chopped onions
2 garlic cloves, minced or pressed
2 1/2 cups peeled and cubed winter squash*
2 celery stalks, diced
1/2 cup peeled and diced carrots
2 1/2 cups cubed potatoes
1 teaspoon dried oregano
2 teaspoons salt
1/2 teaspoon ground black pepper
6 cups water
4 cups chopped kale
1 1/2 cups cooked or canned cannellini beans (15-ounce can,
drained)
*We recommend a firm, rich winter squash, such as acorn,
delicata, or buttercup.
Warm the oil
in a large soup pot on medium heat. Add the onions and garlic, and
sauté for 5 minutes. Add the squash, celery, carrots, potatoes,
oregano, salt, pepper, and water and cook for 10 minutes or until
the potatoes are almost done. Add the kale and beans and simmer
for another 5 to 7 minutes, until the kale is tender and the beans
are hot.
Serve immediately.
Total Time: 45
minutes
Makes 12 cups; serves 6 to 8
Stuffed
Butternut Squash
(Wild
Oats market)
serves
4 to 6
3
large butternut squash
1
1/2 cups long-grain rice
3
cups Organic Chicken or Vegetable Broth
1
cup wild rice
1
shallot, diced
1/2
cup Wild Oats Pine Nuts, toasted
1/2
cup mushrooms, finely diced
3
tablespoon fresh rosemary, chopped
1
tablespoon fresh parsley, chopped
1
small red pepper, finely diced
Salt
& pepper to taste
Organic
Butter or Olive Oil
Slice
squash in half and remove seeds. In a saucepan, simmer face down
in boiling water or steam for 6 minutes. Delicately cut out the
squash center, leaving a 1-inch border around the outside for
presentation. Scoop out the remaining flesh and chop for later
use.
Cook the long grain rice using chicken or vegetable stock. Place
the wild rice in a separate saucepan, cover with water, and simmer
for 20 minutes.
Sauté the shallot for a few minutes and then add the pine nuts.
Set aside.
Sauté the mushrooms in the butter with the rosemary and parsley.
Mix the ingredients together in a bowl, including the reserved
squash and the diced peppers.
Stuff
the squash with the mixture, and pour melted butter or olive oil
over top. Bake at 375 degrees F. for 15 to 20 minutes.
Baked
Buttercup Squash
1
buttercup squash
1 Tbsp. brown sugar
1 tsp. butter
salt
pepper
Cut
squash in half, remove seeds. Place in baking dish skin side up in
about 1 inch of water. Bake at 350 degrees for 40 min. or until
tender. Remove from oven and fill each cavity with brown sugar,
butter, and salt and pepper to taste. Continue to bake for 10 min.
VARIATION: Bake as directed, fill each cavity with brown sugar and
seasoned sausage. Return to oven, bake 20 min. Preparation Time:
55 min. Serves: 2
SAUSAGE AND APPLE STUFFED ACORN SQUASH RECIPE #146036
recipezaar.com
1¾ hours | 20 min prep SERVES 2
1 acorn
squash,
halved and seeded
1/2 tablespoon butter, melted
1/8 teaspoon garlic salt
1/8 teaspoon ground sage
1/2 lb pork sausage (regular seasoning)
1/4 cup onion, finely chopped
1/2 celery rib, finely chopped
2 ounces mushrooms, chopped
1 apple,
cored and chopped (macintosh)
1/2 cup fine breadcrumb
1/4 teaspoon sage
salt and pepper
1 egg
beaten
1 tablespoon fresh parsley, chopped
Combine the melted butter, garlic salt and 1/8
teaspoons sage; brush over cut sides and cavity of squash. Salt
and pepper to taste. Bake in a large roasting pan, cut side up, at
400 degrees F for 30 - 40 minutes, until squash is tender yet
still holds its shape. Meanwhile make stuffing: Fry pork sausage
until light brown. Remove pork to a colander to drain. Drain all
but 2 tablespoons drippings from fry pan. Add onion, celery and
mushroom; sauté 4 minutes. Stir in apple and sauté 2 more
minutes. Combine the pork, vegetables, and breadcrumbs in a large
bowl. Taste and season with sage, salt or pepper if needed
(depending on your sausage you may not want to add more
seasoning). Stir in the egg and parsley. Fill the squash halves
with stuffing-they should be slightly mounded. Return to oven and
bake, covered, for 20 more minutes, until the egg is set. Garnish
as desired with parsley and shredded romano cheese.
WINTER SQUASH SOUP RECIPE recipetips.com
This
creamy, pureed soup is the perfect starter course for a fall or
winter meal.
Servings:
8 Serving Size: 1 cup Prep Time: 15 minutes Cook Time: 1 hour
2 1/2 pounds (to 3 pound) winter squash
1 large onion
1 carrot
1 stalk celery
5 cups chicken broth
salt (to taste) & freshly ground pepper to taste
1/2 teaspoon dried sage
2 tablespoons butter
Peel and seed squash. Cut squash into ½"
cubes. Chop onion, carrot, and celery. In sauce pan, sauté
chopped onion, carrot, and celery in butter until soft, but not
browned. Add cubed
squash and 4 cups of chicken broth, sage, salt, and pepper. Bring
to a full boil. Reduce heat, and cover. Cook 40-45 minutes or
until squash is tender. Season to taste. Pour ingredients into
blender or food processor and pureé. Add remaining 1 cup of
broth. If soup mixture is too thick, thin with water or milk.
Reheat and serve. Garnish as desired.
SPAGHETTI
SQUASH WITH GARLIC pbs.org
2 spaghetti squash (2 pounds
each)
2 tablespoons olive oil
2 garlic cloves, slivered
Coarse salt and ground pepper
Preheat oven to 400°. With a fork, prick squash in several
places. Place on a rimmed baking sheet; bake until soft to the
touch, about 1 hour.
When cool enough to handle,
halve squash crosswise. Scoop out seeds; discard. Scrape flesh
into strands.
In a large skillet, heat oil over low heat. Add garlic; cook until
fragrant and just starting to color, about 5 minutes. Add squash;
season with salt and pepper. Cook, tossing frequently, until
squash is very hot, about 5 minutes.
SIMPLE CHEESY SPAGHETTI SQUASH healthy-recipes-for-kids.com
1 Medium Spaghetti Squash
1/2 Cup Grated Parmesan Cheese
1/4-1/2 Cup Butter or Olive Oil
Salt and Pepper to taste.
To bake squash: just halve it and scoop
out the seeds and fibers. It's still a good idea to pierce a few
holes near the ends. Then, place the two squash halves cut side
down in a baking dish with enough water to cover the bottom of the
dish. Bake at 350 degrees about 45 minutes to an hour or until the
skin gives easily under pressure (using an oven mitt) and the
inside is tender. Let the squash stand for 5 minutes, then take a
fork and scrape out the squash flesh little by little. It will
naturally separate into noodle-like strands.
Toss squash strands gently with butter, cheese, salt, and pepper.
Serves 4-6
SPAGHETTI SQUASH BAKE
southerfood.abut.com
A spaghetti squash recipe with ground
beef.
1 small spaghetti squash
1/2 cup water
1 pound ground beef
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1 clove garlic, minced
1 can (14.5 ounces) diced tomatoes with liquid
1/2 teaspoon leaf oregano
1/4 teaspoon salt
1/8 teaspoon pepper
2 1/2 cups shredded Cheddar cheese
Cut spaghetti squash in half lengthwise
and scoop out seeds. Place spaghetti squash, cut side down, in a
baking dish; add water to the baking dish. Cover and bake
spaghetti squash in a 375° oven for about 30 minutes, or until
the spaghetti squash is tender and easily pierced with a fork.
When cool enough to handle, scoop out squash, separating strands
with a fork. In a large skillet, cook the beef, onion, red and
green pepper and garlic until meat is browned and vegetables are
tender. Drain off fat; add tomatoes, oregano, salt, pepper and
squash. Continue to cook and stir for about 2 minutes, or until
liquid is absorbed. Transfer mixture to an ungreased 1 1/2-quart
casserole; stir in 1 1/2 cups of shredded Cheddar cheese. Bake
uncovered at 350° for 25 minutes. Sprinkle spaghetti squash with
the remaining 1 cup of Cheddar cheese and cook for 5 minutes
longer, or until cheese is melted.
Serves 4 to 6.