BUTTERNUT SQUASH PEPITAS
Why should pumpkins have all the fun? You can treat scooped-out butternut squash seeds the same way as pumpkin seeds. One medium squash will give you about 1/4 cup of seeds. Eat them in a couple handfuls or sprinkle on soup or over a salad.
Provided by Food Network Kitchen
Time 1h35m
Yield 1/2 cup
Number Of Ingredients 4
Steps:
- Bring a large pot of salted water to a boil. Add the seeds and boil for 10 minutes. Drain and dry on a paper-towel-lined baking sheet for 30 minutes to 1 hour.
- Preheat the oven to 325 degrees F.
- Pat the seeds dry with a paper towel once more. Dump and scatter the seeds onto a baking sheet and toss with the oil, some salt and the seasoning if using. Arrange the seeds in a single layer. Bake, stirring every 5 minutes, until puffy and light golden brown, 15 to 17 minutes (you will also hear them pop in the oven). Let cool on the baking sheet.
MAPLE-ROASTED DELICATA SQUASH SALAD WITH SPICED PEPITAS
I love roasting delicata squash particularly because the skin is so tender that is does not requiring peeling. This squash is tossed with maple syrup, chili powder and salt, resulting in a sweet, spicy and salty party for your taste buds.
Provided by Food Network Kitchen
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F.
- Trim and discard both ends of the delicata squash and cut in half lengthwise. Using a spoon, remove the seeds from the squash and discard. Place the squash cut-side down and slice crosswise into 1/4-inch-thick half-moons. Toss the squash with the maple syrup, 1 tablespoon of the olive oil, 3/4 teaspoon of the chili powder, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet until evenly coated. Spread evenly and roast until tender and beginning to brown, 20 to 22 minutes.
- While the squash roasts, heat 1 teaspoon of the olive oil in a medium skillet over medium heat. Add the pepitas, hot smoked paprika, remaining 1/4 teaspoon chili powder, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the pepitas begin to pop, become fragrant and start to brown, 2 to 3 minutes. Remove from the heat and transfer the spiced pepitas to a small heatproof bowl.
- Whisk together the sherry vinegar, shallot, Dijon, garlic, 1/8 teaspoon salt and a few grinds of pepper in a small bowl until smooth and combined. Slowly whisk in the remaining 4 tablespoons olive oil until emulsified. Taste and adjust the seasoning, if needed.
- Toss the frisée with both lettuces in a large serving bowl. Add the majority of the spiced pepitas, pomegranate seeds and goat cheese crumbles, reserving some of each for garnish. Evenly drizzle the dressing around the rim of the bowl. Toss to coat evenly. Add the roasted squash and toss to combine. Garnish with the remaining pepitas, pomegranate seeds and goat cheese and serve.
MAPLE ROASTED KABOCHA SQUASH WITH PEPITAS AND COTIJA
I find kabocha to be sweeter and less fibrous than other squash. It's the hero vegetable you need in your repertoire. This recipe for the squash is so flavorful I like it as a snack, but it's also a fantastic side dish to round out a great meal. You can substitute other squash for the kabocha in this recipe if you like.
Provided by Jet Tila
Categories side-dish
Time 50m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Wash the whole squash under running water and pat dry. Cut the squash in half by inserting the tip of a chef's knife in the center of the squash where the stem connects. Push the tip in until it has cut all the way through the skin and flesh, then press down firmly on the handle, bringing the heel of the blade all the way to the cutting board. Turn the squash 180 degrees and repeat on the other side, splitting the squash. Scrape out the seeds with a spoon.
- Slice the squash into 1/2-inch-thick wedges and place in a large bowl. Pour the butter and oil over the squash, then season generously with salt and pepper. Toss to combine. Spread the squash out on the prepared baking sheet. Roast until the edges are brown and the squash is tender in the middle, 20 to 30 minutes.
- Transfer to a platter, drizzle with the syrup and sprinkle with the pepitas and Cotija. Season with salt and pepper and serve.
ROASTED KABOCHA SQUASH
Simple, easy recipe.
Provided by D. Shiznit
Categories Side Dish Vegetables Squash
Time 45m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place kabocha squash wedges cut-side up in a baking pan. Brush lightly with olive oil. Sprinkle lightly with sea salt.
- Bake in the preheated oven until tender when pierced with a knife, 35 to 40 minutes.
Nutrition Facts : Calories 116.7 calories, Carbohydrate 21.9 g, Fat 3.7 g, Fiber 3.8 g, Protein 2.4 g, SaturatedFat 0.5 g, Sodium 90.3 mg, Sugar 5.6 g
ROASTED KABOCHA SQUASH
The farmers' markets are full of beautiful fall squash; right now, our favorite is the kabocha squash. It has rich, firm flesh that's not watery. We prepare the squash like we would prepare meat to concentrate the texture and flavor.
Provided by Canal House
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Cut the squashes in half horizontally. Scoop out the seeds and discard. Dice the preserved lemon rind.
- Place the squash halves, cut side up, on a rimmed baking sheet. Drizzle the flesh with olive oil, salt, pepper, diced preserved lemon rind, and a squeeze of lemon. Roast uncovered in the oven, 1 hour.
- Remove the squash from the oven. Cut into large wedges, drizzle with the remaining olive oil and lemon juice, salt, pepper, and chopped parsley. Serve immediately, or use in Pasta with Roasted Kabocha Squash and Pecorino Romano (see recipe).
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