Squash Ribbons Recipes

Steps:

• Whisk the oil, lemon juice and smoked paprika together in a large bowl with 3/4 teaspoon salt and a few grinds of pepper.
• Use a Y-shaped vegetable peeler to thinly slice the carrot, yellow squash and zucchini into ribbons. (With the yellow squash and zucchini, it is easiest to slice the sides, working around and then discarding the core.)
• Add the vegetable ribbons, asparagus, parsley and chives to the bowl with the vinaigrette and toss gently to coat. Serve immediately.

Steps:

• Begin salad:
• Heat oven to 350°F with rack in middle.
• Roast hazelnuts on a baking sheet in oven until fragrant and pale golden inside (cut one open to test), 8 to 10 minutes (keep oven on). Wrap hot nuts in a towel and rub together to remove any loose skins. Halve nuts.
• While nuts are roasting, cook pancetta in a 9- to 10-inch heavy skillet over medium heat, stirring occasionally, until crisp. Transfer with a slotted spoon to paper towels to drain.
• Roast squash:
• Increase oven to 425°F with rack in middle. Lightly oil baking sheet.
• Halve squash lengthwise and seed. Use vegetable peeler to peel squash into long thin ribbons into a large bowl. Toss squash with 2 tablespoons olive oil and 1/4 teaspoon each salt and pepper in a large bowl until coated. Spread ribbons evenly on a 13- by 9-inch baking sheet, or arrange ribbons into a 13- by 9-inch rectangle on a larger baking sheet. Bake until tender, 15 to 20 minutes, then turn on broiler and broil until lightly browned, 30 seconds to 1 minute.
• Make vinaigrette while squash is roasting:
• Bring cider to a boil in a small saucepan, then boil until reduced to 1/4 cup, about 5 minutes. Whisk reduced cider with cider vinegar, shallot, Dijon mustard, sugar, and 1/2 teaspoon salt in a medium bowl. Add 1/2 cup oil in a slow stream, whisking, and whisk until emulsified.
• Assemble salad:
• Toss arugula and chicory in a very large bowl with about 1/2 cup vinaigrette (there will be some left over). Then toss in pancetta and hazelnuts.
• Cut squash into 8 rectangles and carefully transfer each with a metal spatula to a plate. Divide salad among plates and drizzle a little of remaining vinaigrette on squash.

Steps:

• Using a vegetable peeler, cut squash into lengthwise ribbons. Peel off several ribbons from one side, then turn squash and peel off more ribbons. Continue to turn and peel off ribbons until you get to the seeds at the core of the squash. Discard core. You can also do this on a mandolin, adjusted to a very thin slice.
• Cook squash strips and tomatoes in 2 batches. Heat 1 tablespoon of the oil in a large skillet over medium-high heat and when it is hot, add squash ribbons, half the garlic, tomatoes, and salt to taste. Cook, using tongs to toss and stir squash and cherry tomatoes, for 2 to 3 minutes, until squash has softened and is beginning to become translucent and tomatoes are beginning to shrivel. Adjust salt and add freshly ground pepper to taste, and transfer to a serving dish. Repeat with remaining olive oil, squash, cherry tomatoes and garlic. Return first batch to the pan, stir everything together, heat through and transfer again to the serving bowl or individual plates. Pour any juices in the pan over squash. Top each serving with a spoonful of pesto (about a tablespoon), and serve, with additional freshly grated Parmesan if desired.

Steps:

• 1. Trim the ends of the zucchini and yellow squash. With a vegetable peeler, shave the zucchini lengthwise into long wide strips about 1/16 inch thick. When you get to the center of zucchini, where the seeds are, turn it over and slice from the other side. Repeat same process for yellow squash. Add strips to a bowl and set aside.
• 2. In a medium size skillet over medium heat, add olive oil, chopped onions, minced garlic and sauté until translucent. Then add zucchini and squash ribbons to skillet. Then add veggie broth, season with salt and pepper to taste. Toss ribbons for about 3 minutes or until tender. Then add lemon juice, oregano, basil, and lemon zest. Then turn heat off and cover for a few minutes.
• 3. Serve in a beautiful side dish and garnish with chopped chives.

Steps:

• Preheat oven to 425 degrees Halve squash lengthwise and seed. Use vegetable peeler to peel squash into long thin ribbons into a large bowl. Toss squash with 2 tablespoons olive oil and 1/4 teaspoon each salt and pepper until coated. Spread ribbons evenly on a 13x9 inch baking sheet or arrange ribbons into a 13x9 inch rectangle on a larger baking sheet. Bake until tender 15 to 20 minutes, then turn on broiler and broil until lightly browned, 30 seconds to 1 minute.