SQUASH AND APPLE BAKE
This is a recipe that combines all the best flavors of fall! Great for a Thanksgiving dinner instead of candied yams.
Provided by Paula
Categories Side Dish Casseroles Squash Casserole Recipes
Time 1h20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, stir together brown sugar, butter, flour, salt, and mace. Arrange squash in an ungreased 9x13 inch baking dish. Top with slices of apple, then sprinkle with the sugar mixture. Cover with a lid or aluminum foil.
- Bake for 50 to 60 minutes in the preheated oven, or until squash is tender.
Nutrition Facts : Calories 185.8 calories, Carbohydrate 34.9 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.6 g, Protein 1.5 g, SaturatedFat 3.7 g, Sodium 340.6 mg, Sugar 21.4 g
BRUSSELS SPROUTS AND ROASTED WINTER SQUASH HASH
To this colorful winter hash I've added cooked black rice, which contributes a chewy texture and an earthy flavor that plays well against the sweetness of the squash and the seared brussels sprouts.
Provided by Martha Rose Shulman
Categories brunch, dinner, main course
Time 1h15m
Yield Serves four to six
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees. Cover a baking sheet with foil, and lightly oil the foil. Brush the cut sides of the squash with olive oil, and set on the baking sheet with the cut sides down. Bake 30 to 40 minutes until easily pierced with a paring knife. Remove from the heat, allow to cool until it can be handled, and peel and dice.
- While the squash is in the oven, trim away the bottoms of the brussels sprouts and cut into quarters.
- Heat the oil over medium-high in a large, heavy skillet. Add the brussels sprouts. Cook, stirring often or tossing in the pan, until just tender and the edges are seared light brown, about five minutes. Add salt to taste, and stir in the scallions and garlic. Stir together for a few minutes until the scallions and garlic are fragrant. Stir in the squash. Cook, stirring often, until the squash has caramelized lightly, about 10 minutes. It's fine if the squash falls apart in the pan. Season to taste with salt and pepper, and stir in the dissolved tomato paste. Continue to cook, stirring, until the tomato paste has caramelized, about five minutes. The tomato paste mixture will no longer be visible, but there should be rusty-colored traces on the bottom of your skillet. Stir in the black rice. Heat through, taste and adjust seasonings, and serve, topped with a poached egg if desired.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 4 grams, Carbohydrate 30 grams, Fat 5 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 564 milligrams, Sugar 5 grams
WINTER VEGETABLE HASH
I have made this dish for company, and every time they ask for the recipe! I hope everyone else likes it as much as we do!
Provided by rebeccalovestocook
Categories Trusted Brands: Recipes and Tips U.S. Potato Board
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Place oil and butter in a large skillet over medium heat. Melt butter and mix in potatoes, mushrooms, pepper, squash, and shallot. Season with garlic powder, salt, and pepper. Cook 25 minutes, stirring occasionally, until potatoes are tender.
- Mix kale and sage into skillet. Continue cooking 5 minutes, until kale is wilted. Serve and enjoy!
Nutrition Facts : Calories 222.9 calories, Carbohydrate 28.9 g, Cholesterol 10.2 mg, Fat 10.9 g, Fiber 3.7 g, Protein 4.1 g, SaturatedFat 3.4 g, Sodium 75.5 mg, Sugar 3.5 g
GARNET YAM, BACON, AND APPLE HASH
Provided by Anne Burrell
Time 1h5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- In a large bowl, add the yams, drizzle with olive oil, and sprinkle with salt. Toss to coat and arrange them on a baking sheet. Roast the yams until they are soft but not mushy, 10 to 15 minutes. Remove from the oven and reserve.
- Coat a large saute pan with olive oil. Add the bacon and put the pan over medium heat. When the bacon has started to get crispy and brown, add the onions, season with salt, and saute until the onions are very soft and aromatic. Add the apples and the scallion whites and saute for 3 to 4 minutes. Stir in the yams and saute until they are cooked through and starting to become crispy, 7 to 8 minutes.
- Transfer to a serving platter and garnish with the scallion greens and pumpkin seeds.
- Fantastico!
PORK WITH SQUASH AND APPLES
Provided by Food Network Kitchen
Categories main-dish
Time 53m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees. Mix the nutmeg, 1 teaspoon garlic and the sage in a bowl. Rub over the pork and season with salt and pepper.
- Toss the squash, apples, onion, the remaining 1/2 teaspoon garlic, the honey mustard, and salt and pepper to taste in a bowl. Spread out on a long sheet of foil. Add the rosemary and 3 tablespoons butter, then bring the ends of the foil together and crimp to seal into a packet. Place the packet on a baking sheet and roast on the upper rack until tender, 30 to 35 minutes. Poke holes in the packet to release steam.
- Meanwhile, heat a large ovenproof skillet over medium-high heat. Add the remaining 2 tablespoons butter, then brown the pork on all sides, about 8 minutes. Add 2 tablespoons water and scrape up any browned bits from the pan, then transfer the skillet to the lower oven rack and roast until a thermometer registers 150, about 15 minutes. Transfer the meat to a cutting board and let rest 5 minutes.
- Return the skillet to medium heat. Add 1/2 cup water, scrape up any browned bits and simmer about 2 minutes. Slice the pork and drizzle with the pan juices. Serve with the squash and apples.
SQUASH WITH APPLE CIDER AND HERB GLAZE - STOVE TOP
A wonderful way to cook winter squash on the stove top. The cider forms a tart-sweet glaze and the herbs add a fresh note. Peeling the squash seems to be easier imho if I microwave the whole, uncut squash in the microwave for about 5 minutes. Let it cool before trying to peel. Different varieties of winter squash like butternut or acorn can be used. Some do hold their shape better than others though.
Provided by Mamas Kitchen Hope
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Peel squash and seed it. Cut squash into cubes 1 inch wide by 1/2 inch thick.
- Melt butter in a 12 inch skillet over medium to medium low heat.
- Add sage and rosemary and cook, stirring until the butter just begins to turn golden brown. Do not brown the herbs. Stir in the cinnamon and nutmeg.
- Add the squash to the skillet, then the juice, water, vinegar and a pinch of salt.
- Bring the mixture to a boil, increasing the heat if need be. Reduce heat and keep it at a simmer.
- Stir occasionally until the juice has boiled down to a glaze and the squash is as tender as you want it. Time varies with type of squash. It takes about 45 minutes to 1 hour.
- Taste and season with salt and pepper. My dd really liked this with some maple syrup on top. As long as she is eating veggies- right? :).
- Serve.
Nutrition Facts : Calories 147, Fat 6.2, SaturatedFat 3.8, Cholesterol 15.3, Sodium 8.4, Carbohydrate 24.2, Fiber 3.1, Sugar 6.8, Protein 1.5
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