Gochujang-and-Sesame-Roasted Winter Squash Recipe. Mashed Winter Squash with Indian Spices Recipe - Marcia Kiesel. Crispy pesto baked zucchini. And the zucchini blogging continues… This has been one of my go-to dishes this summer (or at least a few variations of it).
Like many recipes, this started out more complicated - each time I made it, it became more and more simple. This, (my favorite version!) Is all about the zucchini & summer squash… and it uses up lots of it. The concept is simple - toss squash with pesto, top it with panko, and then bake it until it’s lightly crisp on top. It starts with lots and lots of thinly sliced zucchini. I put a layer of plain tomato sauce on the bottom, and topped it all with panko and parmesan.
This is more of a side dish than a one-pan dinner, but it’s super tasty with some grilled fish or whatever sort of protein you like. crispy pesto baked zucchini Ingredients about 4 cups thinly sliced yellow & zucchini squash 1/2 cup sliced yellow onion 1/2 cup pesto 1/2 cup plain canned tomato sauce 1/3 cup panko bread crumbs 1/4 cup grated parmesan cheese drizzle of olive oil pesto: Instructions Notes.
Roasted Butternut Squash with Garlic, Sage and Pine Nuts Recipe. Vegan Roasted Shallot, Squash, Grape, and Green Bean Salad. Nutritional information Serves 4 This salad’s earthy flavors heralds the arrival of fall.
Grating garlic on an Oxo or Microplane zester/grater delivers the same burst of flavor as crushing garlic in a press, but it’s faster and easier to clean up. 6 oz. green beans, trimmed 1 butternut squash with 4-inch neck 4 large shallots, peeled and quartered lengthwise 4 Tbs. olive oil, divided 1 cup red grapes 1 ½ Tbs. white wine vinegar 1 ¼ tsp. finely chopped fresh rosemary ½ tsp. finely grated garlic 1 large bunch watercress, thick stems trimmed (4 cups) 1. MAPLE SPICE DELICATA, FENNEL + KALE BOWL. My oven was down for a few days.
Actually closer to a week... even longer if you consider it was only heating up to 300' - max. Something about the gas valve. I cook often, but it'd be dramatic and exaggerated to say I use my oven every day. I go on cooking binges but I can certainly get by without it for a week, no huge deal. From the moment the maintenance guy said he needed to order a part and to not use it in the meantime, all I could think about was what I NEEDED my oven for. Fast forward to today, and it seems that the oven hiatus pushed me to try new things. I've had a few delicata squash appetizers in the past few months that I can't get out of my head. Speaking of bowls, I wrote a recipe for Wisconsin Cheese showcasing their gorgonzola and they created a video of our process. MAPLE SPICE DELICATA, FENNEL + KALE BOWL // Serves 4 A note on texture.
Preheat the oven to 400'. Delicata squash + lime tabbouleh. Pin it!
Pin it! What is it about seasonal change that is so emotional? This hunch seems especially true for fall, but especially pertinent in my little nook of Canada. Another 6-7 months of briskness is coming. The booties have been dusted off and wooly scarves have cozied around my neck on more than one occasion already. I heard a rustle of slowly decaying leaves from the apple tree in the middle of our garden at dusk and I swear it was fraught with emotive… like, vibrational THINGS. Mark and I were in Montreal a couple weekends ago and passing by an old church in the morning hours, I could hear the choir of voices inside just slightly muffled by ages-old bricks and mortar, the congregation’s joy barely contained.
I’ve been laughing harder too. Needless to say I’m drinking this atmospheric goodness up fairly greedily. My appetite has been pretty strong through all of this, as per usual. Pin it! Preheat the oven to 400 degrees F. Pour vinaigrette over vegetables and bulgur. Roasted Delicata Squash Salad Recipe. I have Molly Watson to thank for the inspiration here.
A while back she posted a recipe featuring a miso-harissa slathered roasted delicata squash. Quite frankly, a combination of ingredients that had never crossed my mind. Building on her idea, I decided to do a roasted squash salad of sorts. I used the pretty, scalloped-edged cross-cuts of the delicata squash, a few small potatoes, chopped kale, radishes, Marcona almonds - and her miso/harissa idea. You know it was good, right? I suspect you could do endless riffs on this depending on what you have on hand, or what is in season. Thank you Molly for the inspiration, lunch is on me next week ;)... Roasted Butternut Squash with Rosemary and Balsamic Vinegar Recipe.