The summer time season is winding down, leaving us with a bevy of squash to make sides and soups for the early, but nonetheless heat, fall days.
Whereas shopping my native farmers market previously couple of weeks, I’ve seen extra types of squash cropping up. I’ve seen acorn, pattypan and butternut together with the final of the yellow squash and zucchini of summer time.
Whereas a easy steamed squash is fast and straightforward, and I really like crispy, golden fried yellow squash or zucchini, there may be a lot extra we will do with these versatile veggies. As a result of most squash varieties have a comparatively delicate taste, there are a number of artistic methods you possibly can prepare dinner with them.
This Stuffed Pattypan Squash recipe could be very easy and nice for busy evenings. It’s additionally simple to switch to make use of no matter meat or greens you have got readily available.
Made with butternut squash, onion, half-and-half, cane syrup and selfmade hen broth produced from domestically raised chickens, this Butternut Squash Soup is as recent and native as it may be. After all, hen broth from the carton additionally will work.
Within the fall, we love a heat squash soup or stuffed squash with hearty meat mixtures. Squash appears to be plentiful this yr, so be happy to experiment with recipes just like the favorites I’ve gathered right here.
Stuffed Pattypan Squash
Makes 6 servings. Recipe is by Teresa Day.
6 pattypan squash
4 tablespoons olive oil, divided (plus extra for greasing pan)
1½ teaspoons salt, divided
1 pound Italian sausage, floor
1 small onion, chopped
2 bell peppers, chopped
3 Roma tomatoes, chopped
1 clove garlic, minced
8 ounces mushrooms
1 teaspoon pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
2 cups Parmesan cheese, divided
1. Preheat the oven to 425 F.
2. Trim stems off squash. Flip squash over and slice off the underside, as much as the scallops. Take away the seeds and middle pulp.
3. Brush squash with 2 tablespoons olive oil and sprinkle with ½ teaspoon salt. Brush baking pan with oil then place squash flesh aspect down on the pan. Bake half-hour.
4. Whereas squash is baking, brown sausage in a skillet over medium-high warmth till carried out. Drain.
5. In a Dutch oven over medium warmth, sauté onions, bell peppers, tomatoes, garlic and mushrooms in remaining 2 tablespoons olive oil till tender.
6. Combine in drained sausage, salt and pepper, oregano and thyme.
7. Stir in 1½ cups Parmesan cheese.
8. Take away squash from oven and spoon meat combination into the hollowed-out squash. High with remaining ½ cup of cheese.
9. Bake 10 minutes or till cheese is golden and melted. Serve instantly.
Butternut Squash Soup
Makes 8 servings. Recipe is by Teresa B. Day.
4 butternut squash
2 teaspoons salt, divided
3 tablespoons olive oil
½ cup cane syrup
3 tablespoons butter
1 small onion, diced
4 cups hen broth
2 cups cream or half-and-half
½ teaspoon black pepper
½ teaspoon ginger
¼ teaspoon cayenne pepper
1. Warmth oven to 450 F. Peel and take away the seeds from the squash. Lower into 1-inch cubes.
2. Place squash on a roasting pan or rimmed baking pan. Season with 1 teaspoon salt and drizzle with olive oil.
3. Roast for half-hour or till tender. Drizzle with cane syrup then roast a further 10 minutes. Puree squash in a blender or meals processor.
4. In a heavy stockpot, soften butter and saute onions till clear.
5. Add pureed squash. Whisk in broth and cream or half-and-half.
6. Season with black pepper, ginger, cayenne and remaining teaspoon of salt, if wanted.
7. Serve instantly heat or permit to chill then refrigerate in a single day to serve chilled.