Squash is one of the most versatile and delicious fall/winter vegetables. There are hundreds of varities- from yellow crooked neck to butternut to acorn to pumpkins and everything in between! Take these recipes and make them your own, using your favorite ingredients.
Cheese-less Squash Casserole
x1 large yellow squash, cut into rounds
x1 large zucchini, grated (don't forget to ring out the water)
x2 large carrots, grated
x1 can cream of chicken soup
1/2 cup sour cream
x1 clove garlic, minced
x1 small onion, diced
1 Tablespoon diced Calabrian chilies in oil (We found these at Williams-Sonoma. If you can't find Calabrian, you can sub in red pepper flakes)
Salt and pepper to taste
x1 sleeve of Ritz crackers, crumbled
Pre-heat the oven to 425. In a large bowl, mix all ingredients together except the crackers. Place ingredient mixture in a baking dish and top with crumbled crackers. Bake for approximately 40-50 minutes, or until the mixture is warmed through and the crackers have browned slightly. Serve hot.
Vegetable Salad
Butternut squash is a delicious addition to a winter salad that is full of vegetables. It adds a slight sweetness that tastes yummy with any salad dressing.
2 cups butternut squash cut in 1 inch pieces
2 teaspoons olive oil
1 tablespoon light brown sugar
Salt and pepper
1. Preheat the oven to 400 degrees. Line a sheet tray with aluminum foil.
2. Spread the squash out on the pan, sprinkle the olive oil around. Using your fingers sprinkle the brown sugar, salt and pepper on the squash.
3. Bake for 25-30 minutes or until tender.
4. Cool and top salad.
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