Seasonal Flavors Recipes: Squash-tober Fest


St. John’s and MVP Health Care’s Seasonal Flavors cooking demonstration and educational series on October 20 focuused on the many ways to enjoy squash. Attendees at “Squash-tober Fest” had the opportunity to taste delicious recipes as shared below.

Be a part of our next session and enjoy Seasonal Flavors firsthand. To RSVP for our next Seasonal Flavors event, visit stjohnsliving.org/embrace-series.


Butternut Squash Bread

Yields: one 9 x 5 loaf (12 servings)

Ingredients

1 cup butternut squash purée
2 eggs
½ cup canola oil
¼ cup water
1 cup granulated sugar
½ cup brown sugar
1¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cardamom

Preheat oven to 350 degrees F. Line a 9×5 loaf pan with foil.

In a large bowl, combine butternut squash puree, eggs, oil, water and sugars until thoroughly combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and cardamom.

Stir the dry ingredients into the butternut squash mixture. Combine until just incorporated; do not over mix. Pour into the prepared pan.

Bake at 350 degrees for 55-65 minutes or until a cake tester inserted into the center of the loaf comes out clean.

Nutrition Information: 257.1calories/serving, 10.0 g total fat (0.9 g saturated fat, 5.7 g monounsaturated fat, 2.9 g polyunsaturated fat), 43.4 g total carbohydrates, 0.8 g fiber, 31.0 mg cholesterol, 217.5 mg sodium, 3.2 g protein

Source: The Corner Kitchen Blog

 

Moroccan Stew

Yields: 4 servings

Ingredients

2 Tablespoons olive oil, divided
2 acorn squash, halved and roasted
2 teaspoons cinnamon
1 cup lentils, rinsed and cleaned
1 cup brown rice
1 Tablespoon coriander
1 bay leaf
2 Tablespoons curry powder
3½ cups low sodium vegetable stock, divided
1 onion, chopped
½ cup dried apricots, chopped
Fresh flat-leaf parsley and mint, for garnish

Split the squash in half and remove the seeds and fibers. Brush the flesh with 1 tablespoon of olive oil and sprinkle with cinnamon, salt and pepper. Roast on a cookie sheet in a 350 degree F oven for about 25 minutes, until fork tender. Cool and set aside.

Combine lentils and rice in a medium saucepan; add coriander, bay leaf, and curry powder. Pour in 3 1/4 cups of broth to cover by at least 2 inches. Turn the heat to medium and cook 30 to 45 minutes, stirring frequently. If you need to add more liquid to keep the mixture wet do so, a little at a time.

Meanwhile, place 1 tablespoon of olive oil in a small saucepan over medium heat. Add onions and cook, stirring until softened, about 5 minutes. Rehydrate the apricots with remaining 1/4 cup vegetable stock. Stir in the lentils and rice. Cook until heated through, about 5 minutes. Bring the components together by spooning the mixture into the roasted acorn squash. Garnish with parsley and mint.

Nutrition Information: 257.1calories/serving, 10.0 g total fat (0.9 g saturated fat, 5.7 g monounsaturated fat, 2.9 g polyunsaturated fat), 43.4 g total carbohydrates, 0.8 g fiber, 31.0 mg cholesterol, 217.5 mg sodium, 3.2 g protein

Source: The Food Network

 

Mediterranean Spaghetti Squash

Yields: 6 servings

Ingredients

1 spaghetti squash, halved lengthwise and seeded
1 Tablespoon canola oil
1 onion, chopped
1 clove garlic, minced
1½ cups chopped tomatoes
¾ cup crumbled feta cheese
3 Tablespoons sliced black olives
2 Tablespoons chopped fresh basil

Preheat oven to 350 degrees F. Lightly grease a baking sheet.

Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled.

Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.

Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.

Nutrition Information: 159.2 calories/serving, 8.5 g total fat (3.8 g saturated fat, 1.4 g monounsaturated fat, 1.0 g polyunsaturated fat), 15.9 g total carbohydrates, 3.2 g fiber, 20.0 mg cholesterol, 323.3 mg sodium, 6.6 g protein

Source: All Recipies

 

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