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Archive for the ‘Side Dish’ Category

Sweet Squash Casserole

Stacy’s college roommate passed this recipe along to us.  It’s a twist on the traditional holiday sweet potato caserole.  

Sweet Squash Casserole—from Denisse Cameron

 Squash Mixture:                                                      Topping:

6-8 C. pumpkin or kabocha squash                  ½ C. brown sugar

¾ to ½ C. brown sugar                                         ½ C. flour

¼ C. butter                                                                 ¼ C. butter

1 tsp cinnamon                                                         ½ tsp cinnamon

½ tsp all spice                                                           ½ C. walnuts or pecans, chopped

¼ tsp nutmeg                                                             additional butter for dotting

1 ¼ C. milk

2 eggs

Preheat oven to 375 F.

Squash Mixture:

Cook squash until tender; cool and mash.  Add sugar, butter & spices.  Then add milk and eggs; mix well.  Pour into 3 quart (9×13”) buttered casserole dish.

 Topping:

Crumble together sugar, flour and butter; add cinnamon and walnuts.  Mix well and sprinkle over squash mixture; dot with butter.  Bake at 375 F for 35-40 minutes.

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Roasted Squash and Green Beans with Soy Sherry Vinaigrette (serves 8-10)

  • 2lbs green beans, preferably haricots verts, trimmed
  • 4lbs butternut squash, peeled, seeded & cut into ½” French-fry style sticks
  • ¼ cup olive oil, split
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper

For dressing:

  • ½ stick unsalted butter (1/4 cup)
  • ¼ cup extra virgin olive oil
  • 1 ½ tsp sherry vinegar *
  • 1 ½ T soy sauce
  • Salt and black pepper to taste

 Preheat oven to 425°F.  Pre-blanch green beans in a 4-qt saucepan of boiling well-salted water until just tender, 3-4 minutes per batch.  Transfer with tongs to a bowl of ice and cold water to stop the cooking.  When cool, drain beans and pat dry.

  1. Toss squash with oil, salt and pepper in a large bowl.  Spread on a large baking sheet with side and roast about 10-15mins.  Drizzle beans with remaining tablespoon of olive oil and roast, uncovered, stirring occasionally, for about 15-20 minutes, until beans are heated through.
  2. Meanwhile, melt butter with olive oil, vinegar and soy sauce in a small saucepan over moderately low heat, whisking until well blended.  Season with salt and pepper and set aside.
  3. To serve: Transfer roasted vegetables to a dish.  Drizzle with sherry soy butter and toss gently.  Recipe adapted from the Gourmet Cookbook, 2004.
  4. CROP NOTE: when green beans are gone, you can take kale, chard or any other dark leafy green and make a bed of sautéed green to go under the beautiful squash.  Just tear out the spine, thinly cut the leaves into ribbons.  Heat a tablespoon of olive oil, add a minced shallot, and sauté until the greens are soft.  Salt and pepper to taste and line your platter with the greens.  Delicious!

Tonnemaker Notes:

* We have used apple cider vinegar instead of sherry vinegar and it substitutes well.

Also, you can use just about any squash instead of butternut, if butternut is not available.  Stay away from super-juicy pumpkins (Cinderella), though as they will be too wet.  Jarrahdales and Pink Bananas substitute well.

 Recipe from Naomi Kakiuchi, RD, CD, CCP.  NuCulinary (www.nuculinary.com)

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Roasted Eggplant Spread

This recipe is from Taste of Home (www.tasteofhome.com/Recipes/Roasted-Eggplant-Spread).  When we made this, everyone was surprised to learn it contained eggplant.  

 Roasted Eggplant Spread

 2 large sweet red peppers, cut into 1-inch pieces

1 medium eggplant, cut into 1-inch pieces

1 medium red onion, cut into 1-inch pieces

3 garlic cloves, minced

3 T olive oil

½ tsp salt

½ tsp pepper

1 T tomato paste

Toasted bread or assorted crackers

Preheat oven to 400 F.

In a large bowl, combine the red peppers, eggplant, onion and garlic. Drizzle with oil; sprinkle with salt and pepper.  Toss to coat.

Transfer to a 15x10x2” baking pan coated with cooking spray.  Bake, uncovered, at 400 F for 45-50 minutes or until lightly browned and tender; stirring once.  Cool slightly. 

Place vegetables and tomato paste in a food processor; cover and process until chopped and blended.  Transfer to a serving bowl; cool to room temperature.  Serve with bread.

 Yield: 2 Cups (serves 8)

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