Agave and Balasmic Glazed Buttercup Squash

So many squash, so little time. But buttercup are worth the venture. Rich, creamy, sweet and nutty, these have become my new autumn favorite. You won’t be disappointed.

Takes: 20 minutes
Serves: 4

Ingredients

1 buttercup squash, or other winter squash (about 1.5 lbs.)
2 T Agave Nectar (preferably amber variety)
2 T good quality balsamic vinegar
freshly ground black pepper and sea salt to taste

Directions

Cut top and bottom end from squash, then sit flat on cutting board and cut in half top to bottom. Use a sharp spoon to scrape out seeds, washing out the inside of the squash if needed. Cut squash into half-moon slices about 1 inch wide. (Any shape of slice will work, but they need to be close to the same thickness.

Preheat oven to 400F. Spray roasting pan with non-stick spray or olive oil. Lay squash in single layer on roasting pan. Mix together agave nectar and balsamic vinegar and brush on top layer of squash. (Some will run down, which will coat the bottom as the squash roasts.)

Roast squash 15 minutes, then turn each piece. Brush second side lightly with the agave-balsamic mixture. (It will look glazed already and you may be tempted not to brush it, but do it so the glaze can run down and coat the other side.) Roast 15 minutes more, or until squash pierces easily with a fork and is lightly browned.

Grind black pepper and sea salt over squash and serve hot.

This tasty recipe comes from Kalyn’s Kitchen.

Pesto Avocado Tacos

These tacos look kinda green and lumpy but taste amazing. You’ll lick your fingers as you spoon the filling into the shells. Takes 20 minutes and serves 4.

Ingredients:

Pesto:

  • 2 cups of basil
  • 1 Tbsp. Miso paste
  • 1/2 lemon juiced
  • 1/4 cup pumpkin seeds
  • 2 Tbsp. olive oil
  • Water to thin out
  • 2 cloves of garlic
  • 1 Tbsp. Mexican seasoning


Tacos

  • 1 package of corn tortillas
  • 1 avocado
  • 2 summer squash (any variety)
  • 1 onion
  • 1 tomato
  • 1 cup cilantro
  • 1 cup tatsoi
  • Salsa

 

Directions:

  1. Make Pesto by placing all ingredients into a food processor leaving out the water,.
  2. Process.
  3. Then add water until a thick sauce is made.
  4. Set aside.
  5. Chop tomatoes and cilantro.
  6. Slice avocados.
  7. Next turn oven on to 300 degrees.
  8. Quickly run tortillas under water and shake off, lay a big piece of foil out flat and place tortillas on top of foil.
  9. Using another sheet of foil place the foil on top of tortillas.
  10. Place in the oven for 10-15 minutes.
  11. Next chop squash and onions into 1/2 inch cubes.
  12. Place in frying pan with a little water or oil so they don’t burn.
  13. Cook over medium heat for about 5 minutes.
  14. Add pesto to frying pan and stir to coat vegetables.
  15. Cook until warm and turn down to low.
  16. To assembly take a tortilla and place some pesto vegetables in the shell along with a tomatoes, cilantro, avocados and tatsoi.
  17. Top with salsa.

Summer Squash with Basil Cream Cheese

Smother anything in cream cheese, and it’s bound to be a crowd pleaser. This version with summer squash and basil is pure indulgence, where the sweetness of the squash and creaminess of the cheese melt on the tongue. Hide the fork so there is some left to serve.

This recipe and photo appeared first on KnowYourFarms.com and was adapted here.

Ingredients

  • 3 yellow squash, cubed
  • 1 teaspoon garlic, minced (optional)
  • 1 (8 ounce) package cream cheese, cubed
  • 1 tablespoon dried basil leaves
  • salt to taste

Instructions

  1. Steam the squash pieces for 5-10 minutes until cooked. Transfer to a glass serving dish and stir in garlic and salt.
  2. Sprinkle the cream cheese over the top, cover and let stand 5 minutes, or until the cheese is melted. Alternate,  microwave, uncovered for about 1 minute. Stir until the cheese is smooth and blended into the squash. Let set for a minute or two before serving.

Savory Paleo Spaghetti Squash

Squash are coming into season, and spaghetti squash make the perfect low-carb substitutes for noodles. This dish features a walnut carrot sauce, packed with nutrition. It tastes great warm or cold.

This recipe and photo appeared on FoodFanatic.com .

Ingredients

  • 1 whole spaghetti squash
  • 3 medium carrots, roughly chopped
  • 2/3 cup walnuts
  • 3 cloves garlic, peeled and quartered
  • 1/2 teaspoon oregano
  • 1 teaspoon lemon zest, grated
  • dash red pepper flakes
  • 2 tablespoons coconut oil
  • 1/2 cup raisins
  • 1 1/2 cups vegetable broth
  • 1/2 cup grated parmesan cheese, optional
  • 1/2 cup lemon juice
  • 3 tablespoons fresh parsley, chopped

Directions

  1. Place the squash on a baking sheet and bake at 375°F for 30-45 minutes, or until the squash pierces easily with a butter knife and the interior is fully cooked.
  2. Cut the squash in half and let it cool enough to handle. Scrape out the seeds and “goo” with a spoon; discard. Using a fork, scrape out the squash’s “noodles” into a bowl; set aside.
  3. Place the carrots, walnuts, garlic, oregano, lemon zest, red pepper flakes, and 1/4 teaspoon salt in a food processor. Pulse until finely chopped.
  4. Heat oil in a large skillet over medium-high heat. Add the carrot-nut mixture and the raisins and cook, stirring frequently, until the carrots soften and begin to turn golden brown, about 5 minutes.
  5. Add the chicken broth and bring to a simmer.
  6. Add the squash, cheese (if using), lemon juice, parsley, and toss. Adjust salt, to taste. Divide among bowls and top with more cheese (if desired).

Notes

You may use almonds in lieu of walnuts.

Pattypan Squash Stuffed with Bacon

Stuff anything with bacon, and watch is disappear. Pattypan squash are the perfect shape for stuffing, but you could use any round squash instead. One of the glories of summer is that there are many varieties of squash to choose from and experiment with.

This recipe and photo appeared on ” target=”_blank”>KnowYourFarms.com and was adapted here.

Ingredients

  • 6 pattypan squash, stem and blossom removed
  • 6 slices bacon
  • 1/2 cup diced onion
  • 1 1/2 cups gluten-free bread crumbs
  • 1/4 cup freshly grated Parmesan cheese
  • salt and pepper to taste

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance. Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash.
  3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon to paper towels, and set aside. Saute onion in bacon drippings. Chop the reserved squash pieces, and saute them with the onion for one minute.
  4. Remove the skillet from heat, and stir in the breadcrumbs. Crumble the bacon, and stir into the stuffing along with the Parmesan cheese. Season to taste with salt and pepper. Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil.
  5. Bake for 15 minutes in the preheated oven, or until squash are heated through.

Zucchini Pasta with Basil Ricotta

Here’s an easy recipe for Linguine with Zucchini (or other summer squash) adapted from MarthaStewart.com.

Ingredients

2 tablespoons extra-virgin olive oil, plus more for brushing
2 pounds zucchini, thinly sliced lengthwise
Coarse salt and ground pepper
1 pound gluten-free linguine (substitute zucchini noodles for a low-carb)
Finely grated zest of 1 lemon
1/2 cup ricotta
fresh basil, minced

Directions

Preheat oven to 450. Brush two rimmed baking sheets with oil. Arrange zucchini in a single layer on sheets and brush tops with oil; season with salt and pepper.

Roast zucchini until tender and lightly golden in parts, 25 to 30 minutes, rotating sheets halfway through.

Meanwhile, in a large pot of boiling salted water, cook linguine according to package instructions. Drain pasta and return to pot. Add oil, lemon zest, and zucchini and toss to combine. Serve pasta topped with ricotta and basil.

Crunchy Arugula Beet Pizza

Peppery arugula and earthy, sweet beets combine to make this pizza an ode to spring.

Recipe and Photo by Sarah O’Toole of Cooking with CSA

Ingredients:

Pizza Crust

  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 1 cup sesame seeds, ground (grind seeds in coffee grinder)
  • 1 cup grated beet
  • 1 Tbsp. arugula
  • 1 tsp. dried oregano
  • 2 Tbsp. coconut oil
  • 1/4 tsp. salt

Pizza Topping

  • 1 soft squash, shredded
  • 1/4 cup greek olives, chopped
  • 1 /4 cup red onion, chopped
  • 1/4 cup arugula, chopped
  • 1 jar pizza sauce (or Homemade)

Directions:

  1. Preheat oven to 350°F.
  2. In a food processor, process all pizza crust ingredients until it starts to form a ball.
  3. Oil baking sheet with coconut oil, spread pizza crust out on sheet 1/4 inch thick.
  4. Bake for 25 minutes.
  5. After 25 minutes take crust out of oven.
  6. Spread pizza sauce and all desired toppings over the top of the pizza.
  7. Place back in oven for 10 minutes or until sauce is hot.
  8. Slice and serve.
  9. Best to eat with fork and knife!

Autumn Pumpkin Chili

pumpkin-chiliThere is a crispness in the morning air, and the colors at the market begin to shift into golds and greens. this signals to me that it’s time for chili. I use a 7-quart dutch oven, which makes about 8 meals. The chili freezes well.

Ingredients:
2 pounds of ground beef (or other red meat), preferably grass-fed
1/4 cup cooking oil of choice (olive, coconut, ghee, etc)
4 cups of beef or vegetable stock
1 medium onion, diced
12 small-to-medium carrots, diced
2 small beets, peeled and diced
6 young stalks of fennel, diced
6 in-season mushrooms, sliced
1 small pumpkin, seeded and roasted
1 butternut squash, seeded and roasted
1 quart roasted tomatoes
2 tbsp paprika
2 tbsp cumin
1-2 tbsp sea salt (to taste)
Garnish: basil sprouts, thyme or toasted pumpkin seeds; and a dash of balsamic vinegar

Preparation
Warm the oil and then brown the beef. Add onions, carrots, beets and broth, and then cover and simmer on med-high until carrots are soft. Then add the rest of the veggies, cover again and simmer for another 10 minutes. Add the spices, stir thoroughly, garnish and enjoy. Makes 8 full bowls.