Delicata Squash Bisque

Ingredients:

3 Pounds Delicata Squash, (2 pounds after prepping)
Oil for roasting
4 Cups Rich Vegetable Broth
1 tsp Thyme
Lots of Black Pepper
1 1/2 tsp Salt, more or less to taste

Cashew Cream
1 Cup Raw, Unsalted Cashews
1 Cup Rich Vegetable Broth, divided

Directions:

Preheat oven to 400º F.

Peel squash and chop off the ends.  Halve the squash and scrape out the seeds.  Place on a baking sheet cut-side down and brush lightly with oil.  Bake for 30-40 minutes until tender and beginning to brown.  Flip squash before the baking is finished if needed to prevent burning.

Meanwhile, add the cashews to your blender and 1/2 cup of veggie broth. Begin pulsing to incorporate, eventually turning the blender all the way on while slowly adding the other 1/2 cup of broth. Once all the broth is added (1 cup total), let the blender run for 1-2 minutes until very, very smooth. Set cream aside.  If your blender can’t get the cream completely smooth, strain before adding it to the soup.

Remove squash from the oven. Using a spatula, transfer it into a large soup pot. Break up the squash into chunks with a spoon or your spatula and add 4 cups of veggie broth, thyme, and black pepper. Bring to a boil then turn down the heat and let simmer for 20 minutes, covered.

Working in batches if needed, blend the soup until very smooth, being careful not to overfill your blender. My 64 oz blender fit the entire batch of soup.

Return the blended soup to the pot and add all but 1/4 cup of the cashew cream. Season with salt and more pepper. How much salt you add with depend on how salty your broth is to begin with. I thought 1 1/2 tsp salt was perfect for my batch, but yours might differ.

Remove soup to bowls (or mugs!) and garnish with extra cashew cream drizzled on the top and some fresh black pepper.  Little squigglies of cream look nice, but you can also draw hearts or stars or swirls, whatever!

AUTUMN SALAD WITH HORSERADISH VINAIGRETT

• Ingredients:

3/4 lb. brussel sprouts

3/4 lb. cauliflower florets

3 cups butternut squash, in 1/2'' cubes

2 Tbsp. extra virgin olive oil

1 Tbsp. white balsamic

3/4-1 tsp. sea salt
1 tsp. fresh ground pepper

1/2 tsp. ground nutmeg

few pinches of cayenne

1 cup cooked white beans (great northern, cannellini etc.), rinsed and drained

1/2 cup pomegranate seeds

2 packed cups arugula 

1 Tbsp. prepared horseradish

1 large clove garlic

1/2 a shallot

1 tsp. honey

2 Tbsp. white wine vinegar

1/4 cup extra virgin olive oil

1/2 tsp. each sea salt and pepper, to taste

handful of fresh chives and/or parsleydollop of creme fraiche, optional 

Directions:

Preheat the oven to 400'. Cut the brussels in half length wise, and cut the cauliflower into similar size chunks. Add both of these and the squash to a large rimmed baking tray. Drizzle the vegetables with the olive oil, balsamic, salt, pepper, nutmeg and few pinches of cayenne and toss everything together with your hands to coat. Roast in the upper third of the oven for 35 minutes until edges are browned.

While the vegetables roast, make your dressing. In a mini blender or processor, combine the horseradish, garlic, shallot, honey, white wine vinegar, olive oil, salt and pepper, herbs and creme fraiche, if using. Blend everything together to mix well. taste for salt and pepper and set aside.

As soon as the hot tray is out of the oven, add the beans onto the tray and toss everything together. Allow the vegetables to cool to room temperature. Add the pom seeds, arugula and a good drizzle or the dressing and toss everything to coat. Sprinkle with a little parmesan if you please.

This salad is served at room temperature, could be served cold as well if you chill the roasted vegetables. 

Recipe found at: http://www.sproutedkitchen.com/

Achiote Grilled Sunburst Squash

Ingredients: 

1 1/4 lbs. sunburst quash, sliced crosswise

2 tablespoons achiote powder

1 tablespoon smoked paprika

2 teaspoons cumin

1/2 teaspoon cayenne pepper

1 lime, juiced

6 tablespoons extra virgin olive oil, divided

1 1/4 lbs. sunburst quash, sliced crosswise

salt and pepper to taste 

Directions:

1.Preheat grill to medium heat. (4-5 seconds using hand test) Place grill/grate pan over grill and preheat.
2. Place squash into a large mixing bowl and set aside.
3. Place remaining ingredients, except 3 tablespoons oil, into a small mixing bowl and whisk together.
4. Pour marinade mixture over squash and toss together until completely combined.
5. Brush grill with remaining oil. Working in batches, place slices of squash onto heated grill/grate pan and grill on each side for 4 to 5 minutes or until tender. Season with salt and pepper. Remove from heat and serve. 

Recipe found at: 

http://blog.westelm.com/2013/06/14/better-bbq-by-spoon-fork-bacon-achiote-grilled-squash/

Eight-Ball Zucchini With Eggs Baked Inside

Ingredients:
1 eight-ball zucchini
Olive oil
Salt
Freshly ground black pepper
2 tablespoons tomato sauce
1 tablespoon soft goat cheese (chèvre)
1 egg
1 sprig basil 

Directions:

Cut the stem off the squash about 1/2 an inch from the top. Using a pointed teaspoon or melon baller, scoop out the insides of the squash, leaving a 1/4-inch thick wall on the sides and bottom. Brush the inside and outside of the squash shell with olive oil and rub the inside with a little salt and pepper.

Place the squash shell on a baking sheet and bake for 15 minutes or until tender when pierced with a fork.

Meanwhile, chop up the squash flesh and heat it in a pan with the tomato sauce, cooking until the squash is tender.

Remove the squash shell from the oven. Spoon the tomato sauce mixture into the bottom of the shell, then add the goat cheese. Crack the egg on top and sprinkle with salt and pepper. Place the squash stem on the baking sheet alongside the shell.

Return to the oven and bake until the eggs are set, about 15-20 minutes.

Garnish with basil and place the stem on top or to the side of the squash. Serve immediately.

Recipe found at: http://www.thekitchn.com/recipe-eight-ball-zucchini-with-eggs-baked-insiderecipes-from-the-kitchn-173736

Summer Stuffed Patty Pans

Ingredients:
6 small patty pan squash
knob of coconut oil or ghee
1 medium red onion
1 clove garlic
1 Tbsp. caraway seeds
1 cup shelled green peas
2 cups chopped kale
1 cup cooked quinoa (or other whole grain)
½ cup crumbled goat or sheep feta (optional)
sea salt & pepper 

Directions:
1. Cut around the stem of the patty pans to create a lid. Next, scoop out the inside flesh, leaving a ½” rim around the top to hold the lid in place. Reserve the flesh and roughly chop, set aside. Rub the inside and outside of each squash with a little olive oil, coconut oil or ghee (to prevent drying out in the oven). If you cannot get the squash to sit evenly, slice off a little of the bottom to create a flat surface (be careful not to cut too deeply and create a hole in the bottom.
2. Heat a knob of coconut oil or ghee in a large skillet. Add the onion and a few pinches of salt, cook until translucent, about 5 minutes. Add minced garlic and caraway seeds, and cook for another couple minutes. Next add the peas and squash, then the kale a minute later, folding occasionally until the kale is slightly wilted. Remove from heat, stir in the cooked quinoa and crumbled feta. Season to taste with sea salt and freshly ground black pepper.
3. Preheat the oven to 350°F/175°C. Fill each patty pan with the vegetable mixture and place the individual lid on top of each squash. Arrange the patty pans in a baking dish with a little water in the bottom. Bake for 15-20 minutes until the squash is soft and cooked through.
4. Serve with any leftover filling, and a drizzle of good quality olive oil. Enjoy!

I actually made this dish a couple weeks ago, just before heading off to teach in New York City. It was absolutely amazing. Thanks to Sous Style for hosting me and all the people who came out to learn and share a meal. I will post some pictures soon!
Looking forward to the classes tomorrow and Friday here in Toronto. It’s a packed summer of sharing the love! I am bursting! 

Recipe found at: http://www.mynewroots.org/site/2012/08/summer-stuffed-patty-pans/

Butternut Squash & Kale Quesadillas

Ingredients

• 1/2 whole Butternut Squash, Peeled, Seeded, And Diced.
• 2 Tablespoons Butter
• 1 Tablespoon Olive Oil
• 1/2 teaspoon Kosher Salt
•  Black Pepper To Taste
• 1/4 teaspoon Chili Powder (more To Taste)
• 1 bunch Kale, Leaves Torn, Stalks Discarded
• 8 whole Small (fajita Sized) Flour Tortillas
•  Extra Butter For Frying
• 2-1/2 cups Monterey Jack Cheese, Grated (more If Needed)
•  Sour Cream, For Serving
•  Cilantro, For Serving
•  Pico De Gallo, Salsa, Avocado Slices (optional) For Serving

Preparation Instructions

Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Add squash and sprinkle with salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender (but not falling apart.) Remove to a plate and set aside.

In the same skillet, melt 1 tablespoon of butter over medium-high heat and add in the kale. Toss it around with tongs and cook it for 3 to 4 minutes. Add in the cooked squash and gently toss together. Set aside.

In a separate skillet, melt additional butter and lightly brown both sides of the 8 tortillas. Build the quesadillas one by one by adding a layer of cheese topped with a layer of the squash/kale mixture, topped with a second tortilla. You'll have four quesadillas when you're done.

Brown each quesadilla on both sides, adding more butter to the pan to make sure tortillas are nice and golden and yummy.

When the cheese is melted, remove each quesadilla from the skillet and cut it into four wedges. Serve with sour cream, cilantro, pico de gallo, salsa, avocado...or any sides you'd like!

(Note: The butternut squash/kale mixture is also great tossed with a little pasta and olive oil, and topped with Parmesan shavings!) 

Recipe found at: http://thepioneerwoman.com/cooking/2013/01/butternut-squash-kale-quesadillas/

Spaghetti al Marinara

Ingredients

Spaghetti

3 yellow summer squash or zucchini

Marinara Sauce

6 large tomatoes
5 sun dried tomatoes
2 garlic cloves
1/2 bunch fresh basil
2 tablespoons oregano
1 tablespoon freshly ground black pepper
1/4 cup onion, chopped
1/2 cup cold-pressed olive oil
1/4 cup lemon juice
4 dates, pitted
1 teaspoon Himalayan sea salt

Directions

For The Pasta

There are several ways to make pasta from a squash. I use a julienne peeler (sold at better kitchen appliances stores - about 10 USD/Euro). It looks like a cheese slicer or potato peeler. With this fancy but inexpensive and easy to use tool you make the most beautiful raw spaghetti strings in seconds.

You can also use an ordinary (potato) peeler: Peel thin slices of the squash, then with a fork or knife, create thin strands of "pasta".

Another way is using a kitchen tool often used in the raw food kitchen and by chefs: a spiralizer. Cut the zucchini in about four pieces and by putting them in the mandolin, you can create beautiful thin angel hair pasta. But I have to be honest, it never works for me...

Put the pasta strands in a bowl and sprinkle with a mixture of olive oil and some salt. Set aside.

For The Marinara Sauce

Put all ingredients in a high speed blender and blend until creamy. Add purified water if you feel the consistency is too thick.

For serving

Take off the excess oil of the pasta. Put the pasta on a plate and top with the sauce. You may add additional toppings such as slice olives, chopped tomatoes, onions or basil leafs. 

Recipe found at: http://www.thebestofrawfood.com/raw-food-recipies-spaghetti.html

TIA MOWRY’S GINGER ACORN SQUASH SOUP

Tia Mowry’s Ginger Acorn Squash SoupServes 2-3

Ingredients:1-2 tsps of coconut oil
1 organic raw acorn squash chopped
2 carrots chopped
2 onions chopped
2 celery sticks chopped
3 garlic cloves minced
3-4 inches grated ginger root
About 3 cups Vegetable broth (enough to cover the vegetables in the pot)
Parsley as a garnish
 

Instructions:
1. Sauté carrots, onions, celery, and garlic in coconut oil
2. After a couple of minutes, add squash and ginger
3. Pour in vegetable broth
4. Simmer for 30 min
5. Purée or use Vitamix for 5 minutes until desired creaminess
6. Add sea salt and simmer at least 10 more minutes if you want
7. Garnish with parsley, and serve 

Recipe found at: http://thekindlife.com/blog/2013/03/tia-mowry-ginger-acorn-squash-soup-recipe/

Herbed Summer Squash and Potato Torte

Herbed Summer Squash and Potato Torte
Adapted from Bon Appetit, June 2001

This torte can easily be made ahead and reheated as you need it for guests. In fact, it’s even better reheated because there is something about potatoes that have been cooked twice–they getting browner at the edges and more tender inside, creating an excellent contrast.

New note, 5/31/12: Just wanted to let you know that I made this the other night with the season’s first summer squash as a single torte in a 10-inch cast iron skillet. I created 4 layers of potatoes and 3 of the squash and it was a bit tall going into the oven, almost overflowing, but it absolutely bakes down into a lovely height. I recommend lightly buttering or oiling your foil if you use this method, so that it doesn’t stick to the top layer of potatoes before they shrink down. It needed about 10 minutes more baking time to get tender. Just like the original, we liked it even more reheated on day two (and three). But I think I will make it this way for now on because it felt simpler and heartier. It’s been a side dish for us for three nights.

Makes 8 servings

1 bunch green onions, thinly sliced
1 cup grated Parmesan cheese
2 tablespoons all-purpose flour
1 tablespoon chopped fresh thyme leaves
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
2 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
12 ounces yellow crookneck squash or regular yellow or green summer squash, cut into 1/8-inch-thick rounds
6 teaspoons olive oil

Directions

• Preheat oven to 375°F. Butter two 8-inch-diameter cake pans. (Deb note: I had only a 9-inch pan around, so what you see in my pictures is slightly thinner.) Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.
• Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly. Layer 1/4 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Top with 1/6 of potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture and press gently to flatten. Repeat procedure with second cake pan and remaining potatoes, squash, oil, and cheese mixture.
• Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. (Can be made 6 hours ahead. Cool. Cover with foil and chill. Rewarm, covered with foil, in 350°F oven until heated through, about 30 minutes.)
• Cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve. Enjoy!   

Recipe found at: http://smittenkitchen.com/blog/2008/07/herbed-summer-squash-and-potato-torte/#more-526

8 Ball Zucchini

Ingredients

• 2-3 “8 Ball” Zucchini
• 3 slices bacon (or Tofu)
• 1 tomato, peeled and chopped
• 1/2 medium onion, chopped
• 3/4 cup grated sharp cheddar cheese
• 1/2 cup Italian seasoned bread crumbs
• 1/2 to 1 cup chicken stock
• Salt
• Pepper

Instructions

1. Preheat oven to 375 degrees.
2. Slice the tops off each zucchini. Set aside and reserve for later. Hollow out each zucchini, chop and reserve the pulp. Chop the tomato and onion and set aside.
3. Cut the bacon crosswise into 1/4” pieces. Add to skillet over medium-high heat and cook until bacon has browned and rendered most of its fat. Add the reserved zucchini pulp, tomato and onion and cook for 4-5 minutes. Remove pan from heat and add bread crumbs and 2/3 of the cheese reserving some for topping. Stir well to combine all ingredients. Taste for seasoning and add salt and pepper as desired.
4. Stuff each hollowed zucchini with mixture. Place in a shallow baking dish or pan and add chicken stock to a depth of about 1/4 inch.
5. Place the pan in the oven and cook for 20 minutes. Remove from oven and add remaining cheese to top of each zucchini. Place the reserved zucchini tops in the stock. Return to oven and cook for 20 more minutes or until the zucchini is tender.

Recipe found at: http://www.lanascooking.com/2010/06/04/8-ball-zucchini/

Ridiculously Easy Roasted Yellow Squash and Onions

Ingredients

• about 2 small to medium yellow summer squash per person
• 1/2 small onion per person
• freshly ground black pepper
• salt

Instructions

Preheat oven to 425F.
Lightly spray a baking sheet with canola or olive oil. Trim the ends of the squash, cut off the slender necks, and slice the necks in half, lengthwise. Then slice each squash into lengthwise slices, about 1/4 to 1/2-inch thick. Lay the slices on the cooking sheet in a single layer.
Trim the ends of the onion and peel it. Cut it in half down through the top and place each half cut-side down on a cutting board. Slice into thin wedges. Separate the layers of the onions and sprinkle them over the squash.

Recipe found at: http://blog.fatfreevegan.com/2009/08/ridiculously-easy-roasted-yellow-squash.html

Eight-Ball Zucchini Parmesan

Ingredients

1 ounce of french bread, torn into small pieces

6 eight-ball zucchini (about 1 1/2 pounds)

1/2 cup packed spinach leaves

8 basil leaves

2 garlic cloves, minced
1 small onion, peeled and quartered (about 5 ounces)

3/4 teaspoon olive oil 1 cup chopped plum tomato
1/2 teaspoon salt
1/4 cup (1 ounce) grated fresh Parmesan cheese
Flat-leaf parsley sprigs

 Preparation

• Preheat oven to 350°.
• Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Set aside.
• Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Set pulp aside. Steam zucchini shells, covered, 6 minutes or until tender. Drain, cut sides down, on several layers of heavy-duty paper towels.
• Place zucchini pulp in food processor; process until finely chopped. Spoon into a bowl. Place spinach, basil, garlic, and onion in food processor; process until finely chopped.
• Heat olive oil in a large nonstick skillet over medium heat. Add spinach mixture; cook 3 minutes, stirring occasionally. Add zucchini pulp, tomato, and salt; cook 8 minutes, stirring occasionally. Remove from heat; stir in breadcrumbs.
• Fill each zucchini half with about 2 1/2 tablespoons zucchini mixture. Sprinkle evenly with cheese. Bake at 350° for 20 minutes or until cheese melts. Garnish with parsley, if desired. 

Recipe found at: http://www.myrecipes.com/recipe/eight-ball-zucchini-parmesan-10000001065512/

Roasted Cherry Tomato Chutney on Squash

Ingredients

• 1 2 -pound spaghetti squash, halved lengthwise and seeded
• 3 tablespoons olive oil
• Salt and ground black pepper
• 2 pints cherry and/or grape tomatoes
• 2 tablespoons minced garlic
• 1/4cup chicken broth
• 1/2cup chopped onion
• 1 8 -ounce container bite-size fresh mozzarella balls, cut up
• 1/4cup chopped fresh basil
• 2 tablespoons chopped fresh mint
• Freshly grated Parmesan cheese

Directions

1. Brush cut sides of squash with 1 tablespoon of the olive oil. Sprinkle with salt and pepper. Place squash halves, cut sides down, in a large baking dish. Prick the skin all over with a fork. Bake, uncovered, in a 375 degrees oven for 30 to 40 minutes or until tender.
2. Meanwhile, place cherry tomatoes in a large bowl. Add the remaining 2 tablespoons olive oil, the minced garlic and salt to taste; stir well to coat. Place tomato mixture in a 15x10x1-inch baking pan. Bake in oven with the squash for the last 20 minutes.
3. In a large skillet, bring the chicken broth to boiling; add onion. Cook about 3 minutes or just until tender. Remove skillet from heat. Add roasted tomatoes to the skillet with the onion. Using a fork or potato masher, gently press down on tomatoes to pop their skin and release their juice. Add mozzarella, basil and mint to the tomato mixture; toss well.
4. Using a fork, remove the squash pulp from shell. Top squash with tomato mixture and Parmesan cheese.

Recipe found at: http://www.midwestliving.com/recipe/roasted-cherry-tomato-chutney-on-squash/

Roasted Patty Pan Squash and Herbed Chickpeas

Ingredients

140 grams (3/4 cup) dried chickpeas, soaked in cold water for 12 hours and rinsed
750 grams (1 2/3 pounds) baby patty pan squash, about six 8-cm (3-inch) specimens
 olive oil
salt
a dozen stems chives
1 small handful fresh cilantro
8 leaves fresh mint
 4 anchovies packed in oil, drained (substitute 1 tablespoon rinsed capers if you prefer)
a good pinch cayenne pepper
one strip lemon peel from an organic lemon
2 teaspoons verjuice or lemon juice

 freshly ground black pepper

Directions
Place the soaked and rinsed chickpeas in a saucepan, add cold water to cover by about 2-3 cm (1 inch), and bring to a simmer over high heat. Lower the heat to medium and simmer for 45 to 60 minutes, until the chickpeas are tender but not mushy. As the chickpeas cook, add a little more water if the level runs low, and skim any foam or impurities that may rise to the surface. Let cool to room temperature in the cooking liquid, then drain.
Preheat the oven to 200°C (400°F). Cut off the stem and root ends of the patty pan squashes, and cut each of them into 8 sections. Place the sections in a baking dish large enough to accomodate them in a single layer, drizzle with olive oil, sprinkle with salt, and toss to coat. Roast for 30 minutes, until cooked through and browned in places. Let cool.
While the patty pan squash is roasting, combine the herbs, anchovies, cayenne pepper, lemon peel, verjuice, black pepper, and a drizzle of olive oil in the bowl of a mini-chopper, and pulse until more or less smooth. (Alternatively, you can chop the herbs and anchovies finely by hand, and combine the dressing in the salad bowl.)
Toss the cooled and drained chickpeas with the herb dressing in a salad bowl, and let rest in the refrigerator. When the patty pan squash is cooled, arrange the segments on each plate, and top with the dressed chickpeas. (You can also toss everything together in the salad bowl, but the sections of patty pan may get a bit squooshed then; it doesn't matter from a gustatory perspective, but it will be a bit less presentable.

Recipe found at: http://chocolateandzucchini.com/archives/2009/08/roasted_patty_pan_squash_and_herbed_chickpeas.php

Grilled Squash with Walnut-Parsley Pesto

Ingredients

• 1 cup tightly packed fresh parsley leaves
• 1/3 cup chopped toasted walnuts
• 1 small garlic clove, smashed and peeled
• 1/2 ounce Parmesan, finely grated (1/4 cup)
• 1/4 teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 1/4 cup extra-virgin olive oil
• Coarse salt and ground pepper
• 2 medium yellow squash, cut lengthwise into 3/4-inch

Directions

1. Heat a grill or grill pan to medium-high. In a food processor, pulse parsley, walnuts, garlic, Parmesan, lemon zest, and lemon juice until combined, about 10 seconds. With machine running, add olive oil in a slow, steady stream and process until a paste forms. Season pesto with salt and pepper and transfer to a small bowl.
2. Clean and lightly oil hot grill. Season squash with salt and pepper. Working in batches, grill squash, turning occasionally, until lightly charred and tender, about 10 minutes. Transfer to a platter and serve with pesto.

Recipe found at : http://www.marthastewart.com/852296/grilled-squash-walnut-parsley-pesto

Baked Delicata Squash with Lime Butter

Ingredients

• 2 delicata squash, halved and seeded
• 3 tablespoons butter, softened
• 1 tablespoon fresh lime juice
• 1 teaspoon chili powder, or to taste
• 1/2 teaspoon lime zest (optional)
• salt and ground black pepper to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Place the squash cut side down into a baking dish. Pour water into the dish to about 1/4 inch deep.
2. Bake in preheated oven until the squash pierces easily with a fork, about 30 minutes.
3. Meanwhile, blend the butter with the lime juice and chili powder in a small bowl. Mix in the lime zest, if desired. Season to taste with salt and pepper. Spoon the butter mixture into the cooked squash, and serve immediately.

Recipe found at: http://allrecipes.com/recipe/baked-delicata-squash-with-lime-butter/

Butternut Squash Apple Cranberry Bake

Ingredients

• 1 butternut squash (peeled and cut into 1 inch cubes)
• 2 apples (tart cooking, cut into 12 inch thick slices)
• 12 cup cranberries (fresh or frozen)               
• 12 cup brown sugar
• 14 cup stick butter
• 1 tbsp flour
• 1 tsp salt
• 12 tsp ground nutmeg (mace)

   

Method

1 Preheat oven to 350°F. Slice and peel squash and apples.
2 Put squash cubes in ungreased 7x11-inch baking dish. Place apples on top and then cranberries. Mix the flour, salt, sugar, and nutmeg and sprinkle on top. Dot with butter. Bake 50-60 minutes.     

Rice Stuffed Sunburst / Patty Pan Summer Squash

Ingredients:

•  yellow pattypan squash (aka sunburst or scalloped I believe)
• 1 tablespoon olive oil
• 1/2 onion, chopped fine
• 2 garlic cloves, minced
• 1 cup long grain brown rice
• 2 cups vegetable broth (or sub your favourite broth)
• salt
• pepper
• 1/2 cup fresh parmesan cheese, grated
• 1 cup fresh spinach, chopped
• 1/4 cup fresh basil, chopped (or sub another favourite herb)
• 1 teaspoon olive oil

Directions:

1. Use a saute pan (with a lid) that will fit your 4 whole squash evenly. Add about 3 inches of water, lightly salt it and bring to a boil. Make sure your squash sit nice and flat -- cut off a bit on the bottom if need be, just not too much or you'll go through.


2. Place your squash in the boiling water, cover and allow it to cook for about 10 minutes, until just fork tender. While the squash cooks, chop up your other ingredients.


3. Once the squash is done, remove them gently and set them aside. Drain the water and clean out your pan.


4. Returning the pan to the stove, heat the 1 tbsp of olive oil over medium heat. Add in the onion and cook for about 5-7 minutes, until translucent. Add in the garlic and cook for just a few minutes, watching it doesn't burn.


5. Add in the raw rice and stir to coat. Add in the broth and bring to a boil. Depending on your broth, you may want to season with salt and pepper. Once at a boil, reduce the heat and cover. Cook for 45 minutes - at which time the rice should be cooked and liquid fully absorbed. (Depending on your rice, you may need slightly longer).


6. While the rice cooks, cut the tops off of the squash (just below the green part). You want enough of a opening to work with, without wasting too much of the squash. Next, scoop out some of the insides being careful not to break through the sides or bottom. I like to score a circle using a paring knife and then scoop out with a regular teaspoon. It's basically the seedy part you want to remove, you don't have to take much from around the sides. You can chop up parts of what you scoop out and add it into the rice mixture. Set your squash aside again.


7. Preheat your oven to 375. Have a baking dish ready (lightly oiled, or foil if you prefer).


8. When the rice is done, take it off the heat and add in the 1/2 cup of parmesan, the fresh basil and spinach. Mix.


9. Time to assemble. Using the 1 tsp of olive oil, lightly brush the outsides of the squash. Next, stuff the rice mixture into the hollow -- you can pack quite a bit in there, and have a bit overflowing on top. Place into the baking dish and finish by sprinkling the 1 tbsp of parmesan over top.


10. Bake for 20 minutes

1. 
   

 

How to Cook Sunburst Squash

Sautéed Sunburst Squash

Step 1

Heat the olive oil in the skillet over medium-high heat.

 

Step 2

Add the sliced sunburst squash a handful at a time and sauté for seven minutes, or until all of the squash is tender enough to easily pierce with a fork.

Step 3

Remove the squash with a spatula and place it in a serving bowl. Top with the grated Parmesan cheese, if desired, and toss the squash to distribute the cheese. Serve hot.

Baked Sunburst Squash

Step 1

Preheat the oven to 325 degrees Fahrenheit.

Step 2

Rub the slices of summer squash with olive oil and place them on a greased baking sheet. Sprinkle with salt to taste.

Step 3

Bake the squash, turning once halfway through the cooking time. Bake for 40 to 60 minutes, or until the squash has turned golden brown and is fork-tender.

Step 4

Transfer the squash to a serving bowl and serve hot.

Read more: http://www.livestrong.com/article/441575-how-to-cook-sunburst-squash/#ixzz2DS7nuGLx

Kale Salad with Butternut Squash and Almonds

Ingredients

• 8 tablespoons extra-virgin olive oil
• 3tablespoons balsamic vinegar
• 1/2 medium shallot, minced
• 1 teaspoon Dijon mustard
• Kosher salt and freshly ground black pepper
• 1 1/2cups of 1/2-inch cubed butternut squash
• 1 bunch kale, stems removed, cut into 1/2-inch wide ribbons (about 5 cups)
• 3/4 cupwhole almonds, toasted, coarsely chopped
• Parmesan (for shaving)

Preparation

• Preheat oven to 425°. Line a baking sheet with foil. Whisk 5 Tbsp. oil, vinegar, shallot, and Dijon mustard in a small bowl. Season to taste with salt and pepper. Set aside. Combine squash and 2 Tbsp. oil in a medium bowl and toss to combine; season with salt and pepper. Transfer squash to prepared baking sheet and roast, turning occasionally, until squash is tender and lightly golden, about 20 minutes. Let cool slightly.
• Meanwhile, heat remaining 1 Tbsp. oil in a large skillet over high heat. Add kale and cook, tossing frequently, until bright green and slightly wilted, 1–2 minutes. Remove from heat; add 3–4 Tbsp. dressing and toss to coat. Transfer kale to a baking sheet and cool slightly, about 5 minutes.
• Add reserved squash and almonds to kale; toss well and season with pepper. Divide among bowls; drizzle with more dressing, if desired. Using a vegetable peeler, shave Parmesan over.

Read More http://www.bonappetit.com/recipes/2012/02/kale-salad-with-butternut-squash-and-almonds#ixzz2DRzaYOsa