Time to Cook!

Inspiration for wholesome weeknight & weekend cooking.

Posts tagged ‘squash’

Here is a yummy, nutritious mini muffin that’s great for kids — serve with breakfast or as a snack.  The only change I made was to add some shredded zucchini to the original recipe.  Any extra muffins can be frozen to be gobbled up later.

Toddler Muffins

Recipe slightly adapted from one I discovered on  Erika Follanbee’s photography blog and originally posted on Allrecipes.com.

 

Toddler Muffins

Makes 24-30 mini muffins

Ingredients

1/2 cup butter, softened
1/2 cup brown sugar
2 large bananas, mashed
1 (4.5 ounce) jar baby food squash
2 carrots, grated

1 large zucchini, grated

2 eggs, beaten

1 cup all-purpose flour
1/2 cup oat bran
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon salt

Directions

  1. Preheat oven to 375 degrees. Grease 24 mini muffin cups.
  2. In a mixing bowl, cream together the butter and brown sugar until smooth. Mix in the mashed bananas, squash, carrots, zucchini and eggs. Stir in the flour, oat bran, baking soda, pumpkin pie spice, and salt until just combined. Spoon the batter equally into the prepared muffin cups.
  3. Bake about 18 minutes. Cool in the pans for 5  minutes, run a knife around the edges to loosen them up, before removing to cool completely on a wire rack. Enjoy immediately, or they freeze beautifully!
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This is how my Mom prepared acorn squash growing up.

Acorn Squash with Brown Sugar

Acorn Squash with Brown Sugar

Serves 2 – 4 (2 halves or 4 quarters).

Ingredients:

1 acorn squash

1 tablespoon unsalted butter

1 tablespoon plus 1 teaspoon brown sugar

Directions:

Rinse the entire squash and place it in a baking dish, resting in about 1 inch of water.  Bake at 350 degrees for 1 hour.  Insert knife into squash to make sure it is cooked (knife should slide in easily).  Remove squash from oven and let cool slightly on a cutting board.  Cut squash in half and scoop out seeds and toss.  Top the acorn squash halves (or quarters) with butter and brown sugar.  Serve immediately.

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This is such an amazing salad!!  My friend Nicole does catering and cooking classes in San Francisco (Savory Pear) and she came up with this brilliant creation.  She says it gets even better the next day, so a great “make ahead” dish.  To save time, I often buy the container of butternut squash that has already been cut up (but use immediately – it doesn’t last that long!)

Farro Salad with Roasted Squash, Radicchio & Sage

Recipe from blog Savory Pear in the November 2012 Newsletter.

Farro Salad with Roasted Squash, Radicchio & Sage

Ingredients:

1 medium sugar pie pumpkin, butternut squash, delicata squash, or kabocha

1 cup olive oil, divided

1 cup semi pearled farro

1/4 cup red wine vinegar

1 medium head of radicchio, cut into 1/4 inch ribbons

Kosher salt and freshly ground pepper

1 cup vegetable oil

1/2 bunch sage

Directions:

Pre-heat the oven to 425 degrees.  Peel, seed, and cut the squash or pumpkin into 1/3 inch cubes.  Toss with 1/2 cup olive oil, pinch of salt and pepper.  Spread into a single layer on a rimmed baking sheet.  Roast for 20-30 minutes until a toothpick inserts easily and the squash or pumpkin is nicely browned.  Let cool.

Place the farro in a large pot of lightly salted water.  Bring to a boil, lower the heat, and simmer until the grains are tender, 15-20 minutes.

While the farro is cooking, combine the vinegar, 1/2 teaspoon salt and some fresh ground pepper in a small bowl and slowly whisk in 1/2 cup olive oil.  Drain the farro and add to a medium or large bowl.  Toss in the vinaigrette (you might not need to use it all) and add radicchio, tossing well and allowing it to wilt slightly.

Heat 1 cup vegetable oil in a saucepan to 350 degrees.  Add 5-6 sage leaves at a time and fry until crispy, 20-30 seconds.  Remove and drain on paper towels.  Repeat with remaining sage.

Just before serving, toss in the roasted pumpkin, crumbled fried sage, and season to taste with salt and pepper.  Serve warm or at room temperature.

Serves 6

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