Recipezaar: Oven Roasting,Squash recipes

Te bua toro ni baukin

Mon, 10 Feb 2003 20:04:11 -0500

This comes from the island nation of Kiribati (pronounced Kear-a-bus, NOT Kear-a-bah-ti!) Times are guestimates. A typical Polynesian recipe with the tinned meat and powdered milk! Tinned meat is typically the NZ or Aussie mutton flaps. This would work well in a hangi or umu. -- posted by Missy Wombat

roasted lemon zucchini

Fri, 25 Apr 2003 20:04:55 -0400

from gourmet magazine, this is a quick light side dish to your summer bbq -- posted by chia

roasted zucchini with thyme

Fri, 09 May 2003 20:03:59 -0400

easy side dish while you're cooking the rest of the meal -- posted by chia

Maple Squash

Thu, 15 May 2003 20:11:55 -0400

Roast wholesome squash in larger chunks with maple syrup for Easter dinner or with chicken at any time. Goes beautifully with CORNISH HENS, ORIENTAL/CURRIED and Bok Choy. For additional servings, increase recipe for squash, maple syrup and seasonings logically. -- posted by TOOLBELT DIVA

Lemon Pesto Zucchini Bell Peppers

Fri, 23 May 2003 20:01:19 -0400

This is so easy, and tastes so funky and bistro. You can make instant vegetarian meals in so many ways with a few baggies of this in your freezer. A must for working vegetarian moms! -- posted by kalla

Stuffed Acorn Squash

Tue, 08 Jul 2003 20:04:34 -0400

I learned this recipe from an old cooking club member. It's sooo easy and very delicious. Try this for Thanksgiving for a different variation on squash! -- posted by bananabrain mira

Chicken, Corn and Zucchini

Tue, 26 Aug 2003 20:07:18 -0400

A great way to use up garden corn and zucchini to make a complete chicken meal. Although I haven't made this dish yet I am planning on making it soon. Recipe source: local newspaper. -- posted by ellie_

Perciatelli W. Roasted Chestnuts, Butternut Squash, Goat Cheese

Fri, 03 Oct 2003 20:00:45 -0400

Perciatelli is a thick, hollow spaghetti shapes pasta, bucatini, linguine, or spaghetti can also be used. This is a wonderful chestnut recipe from Martha Stewart Living, -- posted by Kanzeda

Honey Roasted Squash Rings

Mon, 06 Oct 2003 20:01:33 -0400

How sweet it is!!! The original recipe in a community cookbook specifies 400F and I haven't had any problems - but I need a new stove; however, I've decreased the temperature to 350F based on the comments & suggestions from Zaar chefs. -- posted by CountryLady

Roasted Squash & Apple Bisque

Fri, 10 Oct 2003 20:01:25 -0400

Delish! The Granny Smith apples give it a bit of "tartness". -- posted by Tracy13

West Indian Pumpkin Soup

Thu, 01 Jan 2004 20:00:37 -0500

Has lots of spices and a little bit of heat from the scotch bonnet. Very Caribbean. Served either hot or cold, easily prepares in advance for when you need it. -- posted by Sue L

Roasted Butternut Squash in Brown Butter and Nutmeg

Sun, 01 Feb 2004 20:00:27 -0500

This recipe couldnt be easier and is very flavorful. -- posted by Kelly M.

Roasted Butternut Squash

Wed, 11 Feb 2004 20:00:23 -0500

I sometimes pair this with Roasted Herb Chicken. -- posted by V'nut-Beyond Redemption

Roasted Squash Vegetable Medley

Thu, 11 Mar 2004 20:17:48 -0500

I love roasted vegetables, especially squash and mushrooms. When I saw this recipe on Rachael Ray, I knew for me, it would be perfect. Just wanted to share it with others who may love roasted veggies as much as I do. -- posted by Jellyqueen

Easy Healthful Gingered Spaghetti Squash

Mon, 06 Dec 2004 20:00:23 -0500

I like this recipe because it is very easy to make, very good for me if I don't add the butter and quite delicious. I also enjoy the ending when the cooked squash seemingly turns into spaghetti! -- posted by Travelvixen

Ravioli With Roasted Zucchini

Mon, 25 Apr 2005 16:17:45 -0400

From Real Simple (April 2005). While the recipe says it serves four, this seems like a lot of pasta. I haven't made it yet but I plan to try it with 1/2 as much pasta. -- posted by Vino Girl

Baked Acorn Squash With Apple Stuffing

Wed, 18 May 2005 14:29:39 -0400

This is so nice with a pork roast or beef, we have even had it with chicken. Points 1. -- posted by Dancer^

Roasted Pumpkin (Or Winter Squash) on Lamb's Lettuce

Fri, 30 Sep 2005 14:56:24 -0400

This salad makes a lovely starter at a fall dinner party. It is a combination of lamb's lettuce topped with warm roasted pumpkin or squash, drizzled with a beautiful dressing and sprinkled with toasted pumpkin seeds. You may want to substitute the lamb's lettuce with another lettuce, although I must say the combination works beautifully. This serves 6 as a starter or 2-3 as a main dish. -- posted by tigerduck

Butternut Squash Soup With Coriander and Pumpkin Seed Pesto

Tue, 11 Oct 2005 13:23:02 -0400

I had some butternut squash to use as I had cut one for another recipe. I found this recipe in the 'delicious' magazine in the November 2004 edition. I realised that I also had lots of fresh coriander (cilantro) and sour cream sitting in the fridge, so this recipe was just made for the situation I was in! In this recipe, the squash is roasted first to enhance its flavour. I love the combination of the smooth butternut squash purée and the freshness of the coriander. But what really rounds the soup off is the cold and creamy sour cream and the roasted, crunchy pumpkin seeds. This soup makes a great starter, but also a nice meal when served with bread and or salad. The original recipe calls for kabocha squash or pumpkin. -- posted by tigerduck

Roasted Tomato and Zucchini Pasta

Mon, 24 Oct 2005 14:53:37 -0400

The roasting is an extra step that makes a world of difference in this recipe. I didn't use as much oil in this as the recipe states - using cooking spray on the roasting pan and on the vegetables worked very well to replace much of it. From Everyday Food Magazine March/April 2003 -- posted by Vino Girl

Absolutely Fabulous Roasted Vegetetables

Wed, 26 Oct 2005 15:07:00 -0400

Try these as an appetizer with cheeses and wine, or as a gorgeous vegetarian sandwich filling, with pasta, or just on their own. -- posted by Molly Bloom

Maple-Roasted Acorn Squash

Mon, 31 Oct 2005 15:02:36 -0500

From Cooking Light. Serving size: about 1 cup. Per serving: 170 calories, 3.7 g fat, 4.4 g protein, 34.6 g carb, 4.9 g fiber, 0 mg cholesterol. -- posted by ratherbeswimmin'

Bengali-Spiced Squash

Mon, 14 Nov 2005 14:14:56 -0500

This recipe makes wonderful, spicy, roasted squash. It comes from the 'delicious' magazine (november 2004) and appeared together with a very simple roasted ginger chicken. The chicken was a little bit lacking in taste, so I decided not to post it before having the recipe adapted. The squash was lovely, though. I chopped the leftovers and mixed it together with some pan-fried red pepper, chopped flat-leaf parsley, a little bit of olive oil, and lemon juice into couscous which I had cold for lunch. Yummy! -- posted by tigerduck

Spiced Winter Squash With Fennel

Tue, 20 Dec 2005 15:08:38 -0500

My brother made this from a recipe my SIL got on-line. It's originally from Bon Appetit. I loved the way the fennel and squash tasted, asked her for the recipe, and here it is! Good fall recipe, for Thanksgiving or Christmas (which is what my brother made it for). We never celebrate Christmas on Christmas which is why I'm able to post it early. -- posted by Kumquat the Cat's friend

Baked Squash With Mushrooms

Sun, 19 Nov 2006 19:11:20 -0500

Any squash is suitable for this dish. This is fantastic as a light meal when served with hot pitta breads. -- posted by PinkCherryBlossom

Balsamic Roasted Squash and Vegetables

Fri, 24 Nov 2006 22:05:29 -0500

This recipe of what I happened to have in the kitchen was a true hit at Thanksgiving. It makes the kitchen smell wonderful and best of all it's very easy. -- posted by londongavchick

Roasted Summer Squash Boats

Thu, 17 May 2007 14:48:06 -0400

Something a little different for your squash, inspired by twice-baked potatoes. This will work better with a straight, long squash -- posted by Kitty Z

Petits Farcis - Provençe Stuffed Baked Vegetables

Fri, 18 May 2007 14:45:58 -0400

These stuffed vegetables are typical fare from Provençe - the region that hugs the Mediterranean coastline in the South of France. Vegetables, olives and olive oil are used in abundance in Provençe, and this recipe really captures the sun and fragrance of this much-loved area! There are numerous recipes for these famous stuffed vegetables, but this one is my favourite.......all that is needed is crusty bread and a glass of wine, et voila - an excellent light dinner or summer lunch. I have stipulated baby "round" courgettes (zucchini) and tomatoes in this recipe, but you can also use onions and aubergines (eggplant) as well. -- posted by French Tart

Portabella Tacos

Wed, 19 Sep 2007 21:18:12 -0400

As posted from WebMD article "The Part-Time Vegetarian" by Elaine Magee. Great vegetarian taco! -- posted by Brooke the Cook in WI

Roast Vegetable and Feta Tart

Tue, 16 Oct 2007 23:58:17 -0400

This is a wonderfully flavoursome tart packed full of roasted vegetables. It's easy to assemble and looks stunning. -- posted by Kitzy

Roasted Delicata Squash Wedges

Tue, 13 Nov 2007 16:05:36 -0500

Also known as Bohemian squash or sweet potato squash, delicata has a rich yellow flesh and a buttery, sweet-corn like taste. The skin is edible and delicious as well. Low in calories and high in fiber, delicata is a good source of vitamin A. There are so many ways you could flavor this squash. Below are a few of my simple favorites. -- posted by yogiclarebear

Roasted Butternut Squash With Lime Juice

Thu, 15 Nov 2007 01:54:28 -0500

Simple healthy side dish. -- posted by Callie26

Roasted Harvest Vegetables

Tue, 20 Nov 2007 18:24:47 -0500

You can roast the veggies up to one day ahead and refrigerate them. To reheat, simply place them on a large jelly roll pan in the oven at 350 degrees for ten to fifteen minutes, or until roasted to your tastes. -- posted by emsiizilla

Roasted Veggies over Creamy Polenta

Sat, 23 Feb 2008 01:46:26 -0500

Weight Watchers recipe. Roasted zucchini and asparagus are served over a creamy polenta, low in fat and calories, but still very filling! Takes less than 30 minutes! -- posted by Brooke the Cook in WI

Butternut Squash Couscous

Tue, 25 Mar 2008 23:23:20 -0400

I saw this on a cooking blog website and after having bought way more butternut squash than I needed, it seemed like a great solution. It's really good; the roasting of the squash brings out its flavor a lot. I think Next time I'll try replacing the thyme with basil. Prep time includes dicing the vegetables. -- posted by VeggieHippie

Baked Butternut Squash and Parmesan Cheese Gratin

Wed, 30 Apr 2008 18:14:14 -0400

A delicious gratin dish that can be eaten as a main course for vegetarians or works very well as a tasty vegetable accompaniment. This simple gratin can be prepared beforehand and kept covered in the fridge - just remember to take it out for 30 minutes before baking it. The crumbly cheese topping contains pecans, however walnuts can be substituted if pecans aren't available. -- posted by French Tart

Easy Roasted Veggies

Wed, 04 Jun 2008 23:17:07 -0400

This is the easiest and tastiest way for us to roast veggies. We always make tons and devour them at one sitting. The large pieces allow the kids to see what they are eating and they are large enough that they can eat selectively. It's also good for busy nights because I can do the prep ahead of time and it cooks quickly. A variation we love is to mix these with Orzo and parmesan cheese - just EEEEEEEEVIL. I should warn that my oven is older than me - and that is pretty old according to my son. It gets a bit flaky re: temps so keep an eye on these. Some people have had different results with cooking time. -- posted by Everybody eats when they come to my house

Roasted Zucchini and Radishes

Mon, 13 Oct 2008 01:19:15 -0400

From Gourmet Magazine (June 2007). A really tasty and different way to do radishes. When roasted, they lose their bite and become almost sweet. -- posted by blucoat

Roasted Kabocha Squash With Cumin Salt

Thu, 06 Nov 2008 23:16:04 -0500

A simple and delicious autumnal recipe from Self Magazine (September 2008). The cumin salt tastes great on any meat or fish, or even on cheese. -- posted by blucoat

Honey-Orange Butternut Squash

Wed, 19 Nov 2008 16:11:08 -0500

Yummy roasted butternut squash with a zesty flavor. -- posted by SuperSpike

Roasted Pear-Butternut Soup With Crumbled Blue Cheese

Sun, 21 Dec 2008 00:41:00 -0500

Adapted from Food Network. Substitute any blue-veined cheese that you like. -- posted by Rachel Potachel

Tomato-Thyme Roasted Squash or Zucchini With Fennel

Tue, 20 Jan 2009 15:26:13 -0500

Entered for safe-keeping. From First, 1/26/09. Suggested side with Minted Gremolata Halibut, Tea-Scented Orzo, and Feta-Stuffed Cucumber Salad. -- posted by KateL

Grandma's Pickled Fresh Zucchini

Sun, 02 Aug 2009 17:36:53 -0400

Grandpa did the gardening, and oh what a gifted gardner, and grandma cooked up his magnificent bounty. Whenever the zucchini was taking over grandpa's vegetable patch, grandma would whip up this delicious, tangy side dish. It's a flavorful accompaniment to any grilled meat, a terriffic addition to your salad plate or antipasto platter, and its herbed-vinegary jolt will turn an ordinary panini or deli sandwich into something extraordinary! Grandma's storing trick: A Mason jar - She layered the zucchini slices horizontally in the jar and kept them refrigerated for up to 2 weeks. -- posted by Feast Your Eyes!

Acorn Squash Stuffed With Venison and Corn

Fri, 09 Oct 2009 17:03:06 -0400

I had never worked with Acorn Squash before, so I kind of made it on the spot, but it is delicious! This is a yummy, cheap way to use left overs and still have fall flavors. You can substitute the meat for beef or leave it out and add extra veggies for a vegetarian meal. Can be used as a side dish for a larger group accompanying a larger entree. -- posted by gregobr8

Acorn Squash With Citrus and Chile

Mon, 09 Nov 2009 10:04:43 -0500

I really enjoy acorn squash and can't wait until the fall crop is ready each year. Zaar has a ton of recipes with acorn squash stuffed with just about everything, but after an extensive search I couldn't find one similar to this one. I was surfing the 'net and found this recipe at the Care2 website @ http://www.care2.com/greenliving/acorn-squash-with-citrus-and-chile.html Care2 says this about recipe: Something magic happens when you roast an autumn squashit transforms from a hard, grainy, starchy thing to a mellow, creamy, sweet miracle. Matching autumn squash with flavors like cinnamon and brown sugar is a natural; but we found a recipe that adds tart and spicy to the sweet taste of acorn squash, that is fresh and surprising but still warm and comforting. Why not switch things up a bit with this roasted acorn squash with chili and citrus! -- posted by SassiFras

Simple Butternut Squash and Apple Soup

Tue, 01 Dec 2009 17:22:58 -0500

This is a simple to make and fully vegetarian. It's nice and thick without the use of cream. Very tasty! -- posted by lilykitty