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Posts Tagged ‘squash’

Even without a reason to cook squash (like the #squashlove! bloghop I partook in over the weekend!), I can’t help but put one of those beautiful winter vegetables in my shopping cart every time I go food shopping in the fall. I honestly think I could eat them for the next two seasons without getting sick of them.

I think this is partially because there are so many things you can do with with them. Since my last recipe was a savory squash dish, I thought this next one could be a little sweeter.

Squashes have a natural sweetness that makes them pair really well with fruits. I keep seeing mashed sweet potato recipes coming up all over the food blogs lately (with Thanksgiving on the way), but I wanted a way to lighten up the typical dish.

While squash is a starchy vegetable, it has less calories than sweet potatoes, so I decided to mash it up and add sweetness with some apples too. Roasted squash and apples pair together really well.

In addition to the natural sweetness from the fruit and vegetables, I added some maple syrup (during the roasting) and orange juice, along with fresh ginger for a little spice and orange zest for flavor.

While this dish may not be very pretty, I hope that you’ll look past it’s disgusting exterior and trust me when I say that this may be one of my favorite side-dishes I’ve ever made.


Chunky Orange Maple Ginger Squash and Apples

Recipe by Me

Print this recipe!

Serves 6 

Ingredients:

2 medium acorn squash, cut in half and then into 1/2″ thick slices (keep peel on)
3 small apples, cored and then cut into 1/8ths
2 Tbsp olive oil
2 Tbsp maple syrup
1 tsp cinnamon
salt and pepper to taste
2 Tbsp minced fresh ginger
zest and juice of 1 orange

Preparation:

Spread squash and apples on a large baking sheet sprayed with cooking spray.  Drizzle them with the olive oil thru salt and pepper.

Roast squash and apples at 425 for 25-30 min or until squash is soft.

Remove from oven. After cooling slightly, scoop squash meat from skin and put into a medium bowl. Add apples (I left skin on). Add ginger and orange zest/juice.

Mash squash mixture until it reaches desired consistency.  Add additional syrup if desired. Serve warm.

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I recently discovered that dairy and I don’t get along, but have been having trouble figuring out what to cook that’s dairy free yet still tasty…especially since I don’t want to deprive Nate. I miss cheese but decided I’d make it my mission to make a tasty Valentine’s meal despite the limitations.

Last time I was at the grocery store I picked up a couple butternut squash and since they were laying around I figured I’d make some butternut squash ravioli. These typically have milk and cheese mixed into the filling but I used tofu as a substitute. I know it sounds unappealing, but I promise you can’t taste it! It simply adds a creamy texture. I also had some mushrooms and pears, so I made a simple sauce with sauteed mushrooms, shallots, walnuts and a bit of pear.

I also wanted something yummy as an appetizer to hold Nate over til I finished making dinner. Bruschetta is always easy so I contemplated the tasty combos and decided on adding fresh fig and prosciutto. Unfortunately, the store didn’t have any fresh figs, so I got some dried ones and took them home.

I looked around, still unhappy with the dried figs and came up with my Bruschetta with Prosciutto, Pear, and Chopped Figs with Honey Drizzle. And let me tell you…it was DELISH! All in all, a lovely Valentine’s dinner with my man.

I decided to enter this recipe in the The Great Peanut Butter Exhibition #10 – Things Are Heating Up! contest

 

Dairy-free Butternut Squash Ravioli with Creamy Almond, Mushroom, and Pear Sauce
Recipe by Me

Ravioli

1/2 butternut squash, cooked, and skin removed (prob about 3/4 cup total)
1 tsp fresh ginger
1/4 container of lite firm tofu
1/3 cup dairy-free milk (I used So Delicious Unsweetened Coconut Milk)
1/4 tsp pumpkin pie spice
pinch of dried ginger
wonton skins
salt and pepper to taste

Sauce

1 Tbsp olive oil
16 oz mushrooms, sliced
1/3 cup shallots, thinly sliced
1/3 cup dry white wine
1/4 cup chopped walnuts
1/2 cup sliced pear
1/4 tsp dried tarragon
2 Tbsp dairy-free milk
1.5 tsp balsamic vinegar
1 Tbsp almond butter

Ravioli:

Put butternut squash thru dried ginger in food processor and process til smooth and creamy. Add more milk if needed.

Put 1 Tbsp filling on each wonton skin. Wet edges of skin with water and put another wet-edged wonton skin on top. Press edges well to seal. If needed, use a fork to press edges together.

Add ravioli to a pot of boiling water. Cook 2-3 minutes or until ravioli float. Remove to pan and toss with sauce.

Sauce:

Heat 1 Tbsp olive oil in pan over med-hi heat. Add mushrooms and shallots and saute until soft. Add wine and scape brown bits off pan.

Stir in walnuts, pear, tarragon, milk and almond butter. Stir and cook down sauce til slightly thickened. Add ravioli and toss well. If necessary, add pasta water to spread sauce out.


 

Prosciutto, Pear, and Chopped Fig Bruschetta with Honey Drizzle
Recipe by Me, makes about a dozen

1/2 baguette, sliced into 1/4 inch thick slices
olive oil
2 oz. prosciutto, thinly sliced
1/4 ripe pear, thinly sliced
6 dried figs
2 Tbsp honey

Brush tops of bread slices with olive oil and bake on cookie sheet at 350 for 10 min or until slightly toasted.

While bread is toasting, put figs in a bowl and pour boiling water over the top. Let figs soften for 10 min. Remove figs from water, pat dry, and chop into 1/4 inch pieces.

Top bread slices with a small piece of prosciutto, folded over. Top with 1 pear slice and 1 tsp chopped figs. Drizzle with honey. Serve immediately.

 

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