What are some great side dishes made out of squash?!
Answers:
You don't specify which type of squash but here are my two favorites!. Even the kids eat seconds & thirds on these recipes:
Carmelized Butternut Squash
1 medium butternut squash (@ 2 pounds)
3 T unsalted butter, melted
1 1/2 T brown sugar, packed hard
1/4 t!. ground cloves, cinammon or chinese 5 spice (to your taste)
1/2 t!. garlic salt
1 t!. fresh ground black pepper
Preheat the oven to 400°F!. Cut off ends, peel, de-seed, and cut squash into 1 inch squares!. Lay out on cookie sheet lined with foil!. Drizzle with remaining ingredients!. Toss by hand to coat!. Roast (toss at least once during the cooking time to get even coverage) for 40-50 minutes or until fork tender, and beginning to carmelize!. Can put under broiler for last minute to get more color & carmelization!. YUMMY!. Sprinkle with a tiny amount of sea salt before serving!.
Parmesan Zucchini Delish
2 C zucchini
2 T parmesan cheese
1 t!. each salt & pepper
Cut ends, and slice zucchini thinly!. Toss in ziplock bag with parmesan cheese and lay evenly on a pam-type sprayed foil covered baking dish!. Sprinkle with salt & pepper!. Bake in preheated 350 degree oven for 5 minutes!. Turn up broiler for last minute until parmesan crisps!. (Note - do NOT walk away - these brown up fast!)Www@FoodAQ@Com
Carmelized Butternut Squash
1 medium butternut squash (@ 2 pounds)
3 T unsalted butter, melted
1 1/2 T brown sugar, packed hard
1/4 t!. ground cloves, cinammon or chinese 5 spice (to your taste)
1/2 t!. garlic salt
1 t!. fresh ground black pepper
Preheat the oven to 400°F!. Cut off ends, peel, de-seed, and cut squash into 1 inch squares!. Lay out on cookie sheet lined with foil!. Drizzle with remaining ingredients!. Toss by hand to coat!. Roast (toss at least once during the cooking time to get even coverage) for 40-50 minutes or until fork tender, and beginning to carmelize!. Can put under broiler for last minute to get more color & carmelization!. YUMMY!. Sprinkle with a tiny amount of sea salt before serving!.
Parmesan Zucchini Delish
2 C zucchini
2 T parmesan cheese
1 t!. each salt & pepper
Cut ends, and slice zucchini thinly!. Toss in ziplock bag with parmesan cheese and lay evenly on a pam-type sprayed foil covered baking dish!. Sprinkle with salt & pepper!. Bake in preheated 350 degree oven for 5 minutes!. Turn up broiler for last minute until parmesan crisps!. (Note - do NOT walk away - these brown up fast!)Www@FoodAQ@Com
It is not a side dish, but it is delicous! Squash Pie
1 unbaked and chilled 9-inch pie shell
1 large butternut squash, cooked and pureed, about 1 1/2 cups pureed squash
1 cup light brown sugar, firmly packed
3 large eggs
3/4 cup evaporated milk or half-and-half
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
2 tablespoons all-purpose flour
1 tablespoon melted butter
1 teaspoon vanilla
To cook squash:
Cut the squash in half lengthwise; remove stem and scoop out the seeds!. Place the squash, cut side down, on a foil-lined oiled baking pan; add about 1/2 cup of water to the pan!. Cover loosely with foil and bake at 400° for 45 to 55 minutes, or until the squash is tender and can be easily pierced with a fork!. Let cool completely then peel and mash or puree the squash or put it through a food mill!. Measure 1 1/2 cups of the squash and set aside!.
Reduce oven to 350° F and position an oven rack in the center of the oven!. In a mixing bowl with electric mixer, beat the squash with the brown sugar!. Add eggs, evaporated milk, spices salt, flour, butter, and vanilla!. Beat until well blended!. Pour the filling into the chilled pie and place on the center oven rack!. Bake for 45 to 55 minutes, or until set!. Check after about 35 minutes and loosely set a ring of foil or a pie crust protector over the browned crust so it won't get too dark!. When the filling is set, transfer the pie to a rack to cool!. Serve just warm or at room temperature with a dollop of whipped topping or whipped cream!.
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1 unbaked and chilled 9-inch pie shell
1 large butternut squash, cooked and pureed, about 1 1/2 cups pureed squash
1 cup light brown sugar, firmly packed
3 large eggs
3/4 cup evaporated milk or half-and-half
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
2 tablespoons all-purpose flour
1 tablespoon melted butter
1 teaspoon vanilla
To cook squash:
Cut the squash in half lengthwise; remove stem and scoop out the seeds!. Place the squash, cut side down, on a foil-lined oiled baking pan; add about 1/2 cup of water to the pan!. Cover loosely with foil and bake at 400° for 45 to 55 minutes, or until the squash is tender and can be easily pierced with a fork!. Let cool completely then peel and mash or puree the squash or put it through a food mill!. Measure 1 1/2 cups of the squash and set aside!.
Reduce oven to 350° F and position an oven rack in the center of the oven!. In a mixing bowl with electric mixer, beat the squash with the brown sugar!. Add eggs, evaporated milk, spices salt, flour, butter, and vanilla!. Beat until well blended!. Pour the filling into the chilled pie and place on the center oven rack!. Bake for 45 to 55 minutes, or until set!. Check after about 35 minutes and loosely set a ring of foil or a pie crust protector over the browned crust so it won't get too dark!. When the filling is set, transfer the pie to a rack to cool!. Serve just warm or at room temperature with a dollop of whipped topping or whipped cream!.
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I usually just bake squash!. You hollow out the middle and leave the rind on, I usually put a couple tablespoons of butter, a pinch of cinnamon and a spoonful of brown sugar in the middle (especially for pumpkin)!. Place on cookie sheet rind down (so the butter melts in the middle of the hollowed out shell) and cover with foil!.!.!. this prevents the top from drying out!. Depending on how thick the squash is, bake for 45 min to 75 min!.
Otherwise, you can bake the squash with no additives, then mash like potatoes!. Www@FoodAQ@Com
Otherwise, you can bake the squash with no additives, then mash like potatoes!. Www@FoodAQ@Com
Winter squash or summer squash!?
Winter: Peel a Hubbard squash and slice into thin rounds!. Fry in a little peanut oil until starting to brown!. Layer with tomato sauce simmered with your favorite herbs and cover with a topping of Gruyere or Fontina cheese and bake for half an hour at 350 degrees!.
Summer: Fry quickly in olive oil with a tad of onion or garlic until just barely tender!. Sprinkle with dill weed, toss to coat and serve!.Www@FoodAQ@Com
Winter: Peel a Hubbard squash and slice into thin rounds!. Fry in a little peanut oil until starting to brown!. Layer with tomato sauce simmered with your favorite herbs and cover with a topping of Gruyere or Fontina cheese and bake for half an hour at 350 degrees!.
Summer: Fry quickly in olive oil with a tad of onion or garlic until just barely tender!. Sprinkle with dill weed, toss to coat and serve!.Www@FoodAQ@Com
Put cut squash in the oven with olive oil and salt for 15 min on 350F!.
Easy and delicious!. Www@FoodAQ@Com
Easy and delicious!. Www@FoodAQ@Com
http://www!.cdkitchen!.com/recipes/cat/361!.!.!.Www@FoodAQ@Com