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Discussion Starter · #1 ·
I'll expand this category a little to include butternut, acorn or spaghetti squash in the hopes that we get some more takers. I was going to wait til it got a little colder but maybe starting to think about the fall harvest season will hasten the coming of cooler weather!<br><br>
Winter squash is some good eating! Let's see what we come up with, folks!<br><br>
ALLEZ CUISINE!!
 

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ooOOOOOoo! I love winter squash! I'll find a recipe from Moosewood that is absolutely delicious (if you like squash).
 

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spaghetti squash is awsome:<br><br>
bake it for ~45 minutes and then scrap the insides. Combine with whatever is on-hand ex:tomatoes, artichoke hearts, roassted red peppers, banana peppers, chicken, cucumbers, etc. Add either vinegar and oil or a nice balsamic vinegrette. Better if it's chilled.<br><br>
Yum and SO easy.
 

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confession: i have never had spaghetti squash <img alt="" class="inlineimg" src="http://www.kickrunners.com/forum/images/smilies/surprised.gif" style="border:0px solid;" title="Surprised">
 

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Me either!<br><br>
I have a really good/easy squash recipe. I've got a big ol' acorn squash sitting on my counter right now. Will probably cut it up and do oven fries with it this weekend. I'll post the other recipe when I'm not so tired!<br><br>
Oh, and update from last week... I tried the apple salad I'd posted with a pear! I got one of the red ones like you all suggested. It's still a different texture, but I- gasp- liked it! I had it again tonight, in fact........
 

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Discussion Starter · #7 ·
I just bought some red pears tonight!<br><br>
Oven fries with squash? I have NEVER tried that but it sounds yummers. How do you make them?<br><br>
I have a ton of squash recipes. I'll have to find something a little different than the usual butternut squash soup one.
 

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Butternut squash ravioli - this is one of my all-time favorites!!<br><br>
Now I have to remember what went in it...I'm copying from a Michael Chiariello recipe here:<br><br>
1 small to medium butternut squash (about 2 1/2 pounds)<br>
2 tablespoons dark molasses<br>
2 tablespoons unsalted butter<br>
2 teaspoons balsamic vinegar<br>
1/4 cup mascarpone cheese<br>
2 tablespoons freshly grated Parmesan<br>
1/4 teaspoon ground cinnamon<br>
1/4 teaspoon freshly grated nutmeg<br>
Gray salt and freshly ground pepper<br>
Ravioli dough<br><br><br>
Preheat oven to 375 degrees F.<br><br>
Cut squash in 1/2 and scrape out seeds. Spread 1 tablespoon molasses in the cavity. Season with salt and pepper. Place cut side down on a roasting pan. Cook in the oven until very soft, about 1 hour. (See Chef's Notes.)<br>
Let cool to room temperature and scoop out flesh into the work bowl of a food processor.<br><br>
Puree squash until smooth, then spread on a baking sheet and return to the 375 degree oven to dry, about 10 minutes. The consistency will be like mashed potatoes. Scrape into a large mixing bowl.<br><br>
Heat the butter in a saucepan over medium-low heat until it begins to brown. Immediately remove from heat and add remaining 1 tablespoon molasses and all the vinegar. Add to squash with mascarpone, Parmesan, cinnamon, and nutmeg. Season, to taste, with salt and pepper and mix well. The recipe can be made ahead to this point (makes 2 cups filling,) Cover well and refrigerate 4 hours or up to 2 days.<br><br>
To fill the raviolis: Lay out a sheet of pasta dough on a lightly floured board. Cut into circles with a 3 1/2 inch pastry cutter. Put 1 tablespoon squash filling in the center of 1/2 the rounds using either a pastry bag or a small spoon. Leave a 1/2-inch border all around the filling. Moisten borders with water and top with remaining rounds of dough. Press all the air out and seal firmly by pressing all around with fingertips. Lay raviolis out to dry on a lightly floured board or baking sheet and lightly flour the tops. Repeat until you run out of dough and/or filling. To cook, boil in lightly salted water until tender, about 3 minutes.<br><br>
Not Michael Chiariello:<br><br>
I made a sauce with butter, fresh sage, light cream and parmesan to go with it - yum!
 

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Oh, I have a butternut squash recipe that's delicious.<br><br><b>Roasted Butternut Squash with Herbs de Provence<br><br></b>6 cups cubed, peeled butternut squash (about 2 1/2 pounds)<br>
1 T. olive oil<br>
1 1/2 t. dried Herbs de Provence<br>
3/4 t. kosher salt (or to taste)<br>
1/2 t. ground black pepper<br>
2 med. onions cut into 8 wedges (about 3/4 pound)<br><br>
Place all ingredients in a shallow roasting pan coated w/ cooking spray. Toss well. Bake at 425 for 30 minutes or until tender and lightly browned, stirring occasionally.<br><br>
Yield: 4 servings (serv. size = about 1 cup)<br>
125 cals, 4 g fat, 4 g fiber<br><br>
This is really good, but if you've never had herbs de Provence, go easy the first time. They're potent.
 

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I bought one when I first started weight watchers because people rave about it. Either I totally messed up cooking it, or it was nasty.
 

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Nasty??? <img alt="" class="inlineimg" src="http://www.kickrunners.com/forum/images/smilies/confused.gif" style="border:0px solid;" title="Confused"> Really? What didn't you like about it? Its really versatile and there are a ton of ways to spice it up. I LOVE spaghetti squash. Just dont let anyone tell you its a replacement for pasta...thats like saying mashed cauliflower is the same as mashed potatoes.
 

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Maybe that was the problem, mg.<br><br>
I don't really care for regular squash, either, so it may just not be my veggie.
 

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I don't think it tastes much like squash.<br><br><br>
And don't expect pasta, or the texture will kill you.<br><br>
but it's a nice base for spaghetti sauce and parmesan, if you accept it on its own terms.
 
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