Squash Dishes from A Fresh Start - At Home Cooking Class Parties

Posted at: 09/13/2012 3:56 PM | Updated at: 09/17/2013 8:21 PM

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An Array of Squash Dishes for Fall Season
from Melanie Teliska - A Fresh Start - At Home Cooking Class Parties 
 
Butternut Squash Recipe
 
Ingredients:
A Medium Sized Butternut Squash
¼ cup brown sugar
½ stick of butter
S&P
Pam Cooking Spray
 
1.      Pre-heat oven to 400 degrees
2.      Spray a cookie sheet with non stick spray
3.      Cut the squash length wise with a large chef knife
4.      Scoop out seeds
5.      Lay each half face down and roast in oven for ½ hr to 45 minutes or until it is soft to touch and beginning to brown on the outside.
6.      Let cool and scoop out flesh and put in a bowl.  Be careful not to get the skin when removing.
7.      Add brown sugar and butter.
8.      Using a potato masher mash the squash to a mashed potato consistency until sugar and butter are incorporated. Sprinkle with salt and pepper to taste.
9.      Return to a heat-proof serving dish and keep warm in the oven until ready to serve.
 
 
Acorn Squash Recipe
 
Ingredients:
 
2 – acorn squash
½ stick of butter
3 tblsp brown sugar
Pinch of Cinnamon
Salt and Pepper
 
1.      Cut squash with a knife into 4 sections lengthwise from stem to bottom
2.      Scoop out seeds.
3.      Put a pat of butter, sprinkle of cinnamon and brown sugar, salt and pepper in each quarter.
4.      Wrap each quarter tightly with aluminum foil and place in baking dish.
5.      Pre-heat oven to 375.
6.      Bake for ½ hr to 45 minutes until flesh is soft.
7.      Serve each quarter individually.  Serves 8
 
Spaghetti Squash Recipe
 
Ingredients:
A medium sized spaghetti squash
Cooking spray
2 tblsp olive oil
I cup of Cherry Tomatoes
1 Cup Feta Cheese
1 tsp Italian Seasoning
Salt and Pepper
 
1.      Pre-heat oven to 375.
2.      Cut squash lengthwise in half and scoop out seeds.
3.      Place face down on a cookie sheet sprayed with cooking spray.
4.      Bake for ½ hr to 45 minutes or until soft to touch.
5.      Using a fork, scrape the flesh (which will look like long strands of spaghetti out of squash and put in a bowl
6.      Heat olive oil in a pan and add cherry tomatoes, seasoning and salt and pepper.  Sautee slightly and add squash.  Toss lightly.
7.      Return to serving bowl and sprinkle with Feta cheese.



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