squash

Spaghetti Squash with Parmesan Cheese

spaghetti squash

Parmesan cheese

butter

Salt and pepper

Healthy Curried Spaghetti Squash

spaghetti squash (about 2 3/4 pounds)

olive oil

ginger

garam masala

lemon juice

honey

kosher salt,

cilantro leaves

Butternut Squash and Chorizo Hash recipe | Epicurious.com

Tbsp. (or more) extra-virgin olive oil

chorizo,

butternut

onion,

Kosher salt

Lime wedges and cilantro leaves

Butternut Squash, Coconut, and Ginger Muffins recipe | Epicurious.com

eggs

unsalted butter, melted

buttermilk

tsp. grated peeled ginger (from one 2" piece)

all-purpose flour

baking powder

baking soda

cinnamon

kosher salt

coconut

pecans

Steel-Cut Oats with Squash and Tahini recipe | Epicurious.com

dairy butter butter

steel-cut oats

whole or unflavored, unsweetened nondairy milk

water

salt

Roasted, Mashed Butternut Squash

Well-stirred tahini

Maple syrup

Brown sugar

Flaky salt

Add Baked Ziti with Squash &amp; Mushrooms to your dinner menu repertoire. Butternut squash, mushrooms and fresh rosemary are always a winning trio! Try them in this delicious Baked Ziti with Squash &amp; Mushrooms for eight.

Baked Ziti with Squash &amp; Mushrooms

ziti pasta, uncooked

butternut squash (1/2-inch pieces)

lb. sliced fresh mushrooms

garlic,

rosemary

(14.5 oz.) fat-free reduced-sodium chicken broth

(1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

pkg. (5 oz.) baby spinach leaves

KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided

Cook pasta in large saucepan as directed on package, omitting salt.

Meanwhile, heat oil in large nonstick skillet on medium heat. Add squash and mushrooms; cook and stir 8 min. or until squash is tender. Add garlic and rosemary; cook and stir 1 min. Add broth and Neufchatel; cook and stir 2 to 3 min. or until Neufchatel is completely melted and mixture is well blended.

Drain pasta. Add to squash mixture in skillet along with the spinach and 1/2 cup shredded cheese; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray; cover.

Bake 15 to 20 min. or until heated through. Top with remaining shredded cheese; bake, uncovered, 5 min. or until melted.

These protein-packed and fiber-rich stuffed peppers are the perfect vegetarian meal.

Slow Cooker Stuffed Bell Peppers in Marinara Sauce

tomatoes

tomato paste

yellow onion, diced

garlic (5 cloves)

bay leaves

basil

brown sugar

balsamic vinegar

oregano

red pepper flakes

black pepper

medium bell peppers (any color)

black beans, drained and rinsed

quinoa,

zucchini,

Place the crushed tomatoes, diced tomatoes and their juices, tomato paste, onion, garlic, bay leaves, basil, brown sugar, balsamic vinegar, oregano, red pepper flakes, salt, and pepper in a slow cooker, and stir thoroughly. Remove 1 1/2 cups of the mixture and set aside. 

Slice off the tops of the bell peppers, remove the seeds and scrape them with a spoon to hollow them out. Place the bell peppers cut-side up inside the marinara sauce.

In a medium bowl, mix the black beans, quinoa, zucchini, and the reserved 1 1/2 cups of marinara sauce. Divide the filling evenly among the prepared bell peppers.

A rich butternut squash risotto is a cinch with the help of a pressure cooker.

Pressure Cooker Butternut Squash Risotto With Frizzled Sage and Brown Butter Recipe

(1.6kg) butternut squash, peeled and seeded

(90 milliliters) extra-virgin olive oil, divided

Golden Delicious apple, peeled and cored

sage

(30 milliliters) maple syrup

(5 milliliters) white or yellow miso

(900 milliliters) homemade

yellow onion, minced

(400 grams) risotto rice,

(120 milliliters) dry white wine

unsalted butter

Parmigiano-Reggiano cheese,

Preheat oven to 400°F (200°C). Cut about half the squash into 1-inch chunks, to yield 4 cups. Cut remaining squash into 1/4-inch dice. In a large mixing bowl, toss large squash chunks with 2 tablespoons (30ml) olive oil, garlic, apple, red pepper flakes, sage sprigs, and a large pinch of salt until evenly coated, then spread in an even layer on a rimmed baking sheet. In a separate bowl, toss small diced squash with 2 tablespoons (30ml) olive oil, maple syrup, and a pinch of salt, then spread in an even layer on a second rimmed baking sheet.

Bake both trays of squash, stirring once or twice during baking, until large chunks are very tender, about 45 minutes, and small diced squash is browned in spots, about 30 minutes. Discard sage sprigs from large squash chunks.

Transfer large squash chunks, apple, and garlic cloves to a food processor, blender, or the container of a stick blender. Add miso and 1/4 cup (60ml) broth and blend until a smooth purée forms. Season with salt.

Heat remaining 2 tablespoons (30ml) olive oil in a pressure cooker over medium-high heat until shimmering. Add onion and cook, stirring, until translucent but not browned, about 4 minutes.

Add rice and cook, stirring, until rice is evenly coated in oil and toasted but not browned, 3 to 4 minutes. (Rice grains should start to look like tiny ice cubes: translucent around the edges and cloudy in the center.)

Add wine and cook, stirring, until raw alcohol smell has cooked off and wine has almost fully evaporated, about 2 minutes.

Stir in remaining 3 1/2 cups (840ml) broth; scrape any grains of rice or pieces of onion from side of pressure cooker so that they are fully submerged. Close pressure cooker and bring up to low pressure (10 psi on most units). Cook at low pressure for 5 minutes, then depressurize cooker either by running it under cold water if it is not electric, or using the steam-release valve if it is electric.

Meanwhile, in a small saucepan, melt butter over medium-high heat until foaming subsides, 2 to 3 minutes. Add remaining 8 sage leaves and fry, gently swirling, until milk solids in butter turn a hazelnut-brown color, 1 to 2 minutes longer. Remove from heat. Using a slotted spoon, transfer sage leaves to a paper towel–lined plate.

Open pressure cooker and stir to combine rice and cooking liquid; it should begin to develop a creamy consistency. Stir in squash purée.

Stir in brown butter. If risotto is too soupy, cook for a few minutes longer, stirring, until it begins to thicken more; it should look like a smooth, creamy sauce.

Stir in a generous grating of Parmesan cheese, followed by the maple-roasted diced squash. Season with salt. Spoon risotto onto plates, top with fried sage leaves and more grated cheese, and serve.

&quot;A delicious, warming vegan chili recipe.&quot;

Vegan Black Bean and Squash Chili

butternut squash

salt and black pepper

yellow onion

yellow and 1 orange bell pepper

cumin

garlic

(1/2 small can) chipotle chilies

black beans

scallions,

shredded vegan or regular cheddar or Jack

avocado

Here's what you need: eggplants, roma tomatoes, yellow squashes, zucchinis, olive oil, onion, garlic, red bell pepper, yellow bell pepper, salt, pepper, can of crushed tomatoes, chopped fresh basil, chopped fresh basil, garlic, Chopped fresh parsley, fresh thyme, salt, pepper, olive oil

Ratatouille Recipe by Tasty

eggplants

roma tomatoes

yellow squashes

zucchinis

onion, diced

red bell pepper, diced

yellow bell pepper, diced

salt,

pepper,

basil,

parsley

thyme

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.

Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.

Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper. 

Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.

Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.

Serve while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.

https://vid.tasty.co/output/13082/mp4_640x640/1477516794

Mind you, this squash got as big as a seedless watermelon so one will go a long way.&nbsp;

Carnival Squash with Apples and Thyme

carnival squash

apples (2 large, tart)

Heat the oven to 375°. Cut the squash in half and scoop out the seeds. Place on a cookie sheet and brush with a little of the butter and season with a little salt. Place a thyme sprig in each half and bake for 15 minutes.

Meanwhile, mix together the apples, the remaining melted butter, the sugar and the cinnamon. Remove the squash from the oven.

Fill each squash with the apple mixture. Put them back in the oven for 15-20 minutes more, or until the squash and the apples are soft and caramelized.

This delicious and easy recipe for Butternut Squash Pizza Crust is gluten free and is also Weight Watchers diet friendly.

Butternut Squash Pizza Crust

Butternut Squash (- roasted, cubed, smashed. Can use canned.)

All Purpose Flour (-See post for alternatives)

tsp Baking Powder

Salt

Mozzarella Cheese (-grated or shredded)

Egg (-beaten)

Roast your cubed squash if not roasted already. Then use a masher to mash the squash. Skip this step if you are using canned squash instead. Preheat your oven to 350 and prep an over sized piece of Parchment Paper with a bit of nonstick spray. You can place the parchment on a pizza pan if you are wanting to bake your crust on a pan.

In a medium mixing bowl use a fork or whisk to mix together the flour, baking powder and salt. Next, in a large mixing bowl, mix together the squash with the cheese. Then add the contents from the first bowl (flour etc) to the bowl as well as the beaten eggs.

Work the pizza dough into the prepared sheets of parchment paper. You should be able to make more than one average-sized crust. You can freeze or refrigerate the excess for later use. Bake the crust for about twenty minutes or until it begins to brown. Flip the crust over and continue to bake until the now top side begins to brown as well (about another twenty minutes).

The most flavorful butternut squash soup, made by roasting the squash until it's deeply browned and caramelized.

Classic Butternut Squash Soup Recipe

(2 1/2–pound; 1kg) butternut squash, peeled, seeded, and cut into 1-inch cubes

(8-ounce; 215 grams) carrot, peeled and cut into 1-inch chunks

(30 milliliters) extra-virgin olive oil

(8-ounce; 215 grams) yellow onion, thinly sliced

bay leaf

(180 milliliters) heavy whipping cream

(60 milliliters) sour cream

nutmeg

sage leaves (optional; see note)

Preheat oven to 425°F (230°C). Toss squash and carrot with olive oil and arrange on 2 rimmed baking sheets, being sure not to overcrowd the sheets. Roast until squash and carrot are very well browned on a couple of sides, about 40 minutes; use a thin metal spatula to turn pieces 2 or 3 times during cooking. Set aside.

In a large saucepan, cook 2 tablespoons butter over medium-high heat until just starting to brown. Add onion and garlic, lower heat to medium, and cook, stirring, until soft and lightly golden, about 10 minutes; lower heat as necessary to prevent burning.

Add squash and carrot to saucepan and remove from heat. Pour 1/2 cup (120ml) stock into each baking sheet and scrape up any browned bits, then pour into saucepan. Add remaining stock, thyme sprigs, and bay leaf and return to medium-high heat. Bring to a simmer, then lower heat and simmer until vegetables are very soft, about 10 minutes. Discard thyme sprigs and bay leaf.

Using a high-powered blender, standard countertop blender or immersion blender, blend soup until completely smooth. Season with salt and pepper. Return soup to saucepan and thin, if necessary, with additional stock until desired consistency is reached. Keep warm.

Meanwhile, in a stand mixer, or using a handheld mixer or whisk, beat cream and sour cream with cinnamon, nutmeg, and a pinch of salt, until stiff. Set aside.

If making frizzled sage leaves, melt remaining 5 tablespoons butter in a small skillet over medium-high heat, swirling gently, until foamy and just beginning to brown. Add sage leaves, swirling to submerge, and cook until frizzled, about 15 seconds. Using a slotted spoon, transfer sage to a paper towel to drain. Sprinkle very lightly with salt.

Ladle soup into warmed bowls, spoon dollops of spiced whipped cream into each one, and top with frizzled sage, if using. Serve right away.

Brown butter-based pasta sauces are some of the simplest things around. They're emulsions made with a flavorful fat and pasta cooking water that coats the pasta in a thin, creamy sheen of flavor. Throw in some sautéed squash and some sage and you've got yourself a great 30-minute meal. It's a classic fall and winter dish that can be made right on the stovetop.

Pasta With Butternut Squash and Sage Brown Butter Recipe

olive oil (30 milliliters)

butternut squash, peeled, seeded, and

unsalted butter (30 grams)

shallot,

juice

Parmigiano-Reggiano cheese (30 grams)

Heat olive oil in a large stainless steel or cast-iron skillet over high heat until very lightly smoking. Immediately add squash, season with salt and pepper, and cook, stirring and tossing occasionally, until well-browned and squash is tender, about 5 minutes. Add butter and shallots and continue cooking, stirring frequently, until butter is lightly browned and smells nutty, about 1 minute longer. Add sage and stir to combine (sage should crackle and let off a great aroma). Remove from heat and stir in lemon juice. Set aside.

In a medium saucepan, combine pasta with enough room temperature or hot water to cover by about 2 inches. Season with salt. Set over high heat and bring to a boil while stirring frequently. Cook, stirring frequently, until pasta is just shy of al dente, about 2 minutes less than the package directions. Drain pasta, reserving a couple cups of the starchy cooking liquid.

Add pasta to skillet with squash along with a splash of pasta water. Bring to a simmer over high heat and cook until the pasta is perfectly al dente, stirring and tossing constantly and adding a splash of water as needed to keep the sauce loose and shiny. Off heat, stir in Parmigiano-Reggiano. Adjust seasoning with salt and pepper and texture with more pasta water as needed. Serve immediately, topped with more cheese at the table.

These classic roasted pumpkin seeds get crisp texture and plenty of flavor from a light coating of oil and salt.

Easy Roasted Pumpkin Seeds Recipe

pumpkin seeds

(30 milliliters) vegetable, canola, or olive oil

Carefully wash pumpkin seeds to remove all excess pulp. Transfer pumpkin seeds to a paper towel–lined rimmed baking sheet. Allow to rest at room temperature until completely dry, about 1 hour. To speed up the process, dry pumpkin seeds in a 200°F (90°C) oven, stirring occasionally, or use a hair dryer.

Adjust oven rack to center position and preheat oven to 325°F (160°C). In a large bowl, toss dried pumpkin seeds with oil and season with salt and pepper. Transfer to a rimmed baking sheet. Roast until pale golden brown, stirring occasionally, about 25 minutes total.

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