Posts Tagged ‘squash’

by Caitlin Saniga

Zucchini cornbread

This cornbread-zucchini bread hybrid has the best qualities of each. It’s slightly sweet and a bit crumbly, but moist.


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by Sarah Steimer

I've been picking up these little gold cherry tomatoes from the farmer's market for weeks now, and I'm in love with them. I've eaten these raw like grapes, tossed them in a sautee pan, and next on my list is to roast them.

I’ve been picking up these little gold cherry tomatoes from the farmer’s market for weeks now, and I’m in love with them. I’ve eaten these raw like grapes, tossed them in a sautee pan, and next on my list is to roast them.


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by Caitlin Saniga

Wilted kale salad with acorn squash and almonds

Kale is a pretty sturdy green that keeps its frilly shape longer than other leafy greens tend to, so this salad, while slightly wilted, still has a bit of a bite to it, which I liked. Add the roasted acorn squash (peel on!), toasted almonds, balsamic vinaigrette, and Parmesan shavings (if you have some on hand), and this salad is a colorful, nutritious meal.


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by Sarah Steimer

One of my favorite parts of this soup was not having to buy any broth – that’s right, it just needs water! I was worried that wouldn’t make it as flavorful, but the roasted vegetables do all the leg work.

  • 6 medium/large carrots,- cut into sticks
  • 1 medium/large carnival squash, peeled, seeded, stems removed and cubed
  • 1 large onion, quartered
  • olive oil
  • salt and pepper
  • 1 teaspoon dried coriander
  • 3 teaspoons cumin
  • 1/4 teaspoon cinnamon
  • pinch of ground nutmeg
  • 1 bay leaf
  • 6 cups water

Toss the carrots, squash and onion with olive oil, salt and pepper. Place on a rimmed baking sheet. Roast at 425 degrees for 20-30 minutes, tossing halfway through. The vegetables are ready when a knife or fork can easily be inserted into all the vegetables.

Heat a large pot or Dutch oven over medium heat. Add the cumin, coriander, cinnamon and nutmeg to the pan and cook for a few minutes until the spices are fragrant. Add the roasted vegetables to the pot, along with the water and bay leaf.

Bring the mixture to a boil then reduce to a simmer. Cover and let simmer on low for 20 minutes.

Puree the soup in a blender (or with an immersion blender) until smooth. If using a regular blender, work in batches and only fill about half way at a time.

Salt to taste and serve with good bread. Makes six servings.

Recipe adapted from: Sunday Morning Banana Pancakes

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by Sarah Steimer

This is a good make-ahead salad. Just cook the rice in advance and get everything cut up so all you have to do before the actual meal is toss it all together. The nuts in this recipe really are optional, in my opinion, because the basmati rice already has a nice, nutty flavor.

  • 1 small shallot
  • 2 tablespoons flat-leaf parsley
  • 2 tablespoons red wine vinegar
  • 2 teaspoons fresh thyme leaves
  • 1/4 cup extra-virgin olive oil
  • salt and pepper, to taste
  • 2 cups cooked basmati rice, cooled
  • 2 cups bite-size pieces assorted vegetables (I used radishes, edamame and summer squash)
  • 3/4 cup torn mixed leafy greens (I used spinach)
  • 1/4 cup chopped red, yellow or white onion or scallions
  • 2 tablespoons toasted walnuts or pine nuts (optional)

Finely mince the shallot, thyme and parsley and place in a small bowl. Add the vinegar and, while whisking with a fork, slowly pour in the olive oil. Season with salt and pepper, set aside.

In a serving bowl, combine the rice, vegetables and nuts. Drizzle and toss with about half of the dressing, allowing others to add more if they please.

Makes 2-4 servings.

Recipe adapted from: Bon Appetit

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by Caitlin Saniga

I love the idea of taking a familiar summer ingredient like zucchini and basically reinventing by simply slicing it in a new way. If you like zucchini ribbons in this dish, you might like it in a throwback dish: Zucchini ribbons with Parmesan, pine nuts and basil.

  • 3 tablespoons olive oil
  • 2 tablespoons freshly squeezed lime juice
  • 2 pounds medium zucchini
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped kalamata olives
  • 4 ounces crumbled feta cheese
  • 1/4 cup lightly toasted pine nuts
  • salt and pepper

In a large bowl, whisk together the olive oil and lime juice. Season to taste with salt and pepper

Trim the ends of the zucchini. With a vegetable peeler, shave lengthwise into long, wide strips about 1/16 inch thick. When you get to the center of the zucchini, turn it over and slice from the other side until you get to the center again.

Place the zucchini ribbons in a large bowl, add the chopped mint and olives. Toss with the vinaigrette to lightly coat.

Top with crumbled feta and pine nuts, and serve immediately.

Makes 4 servings.

Recipe adapted from: Gourmande in the Kitchen

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by Sarah Steimer

I used acorn squash, but would suggest using a less-stringly squash like butternut or delicata.

For the squash

  • 1 pound winter squash OR you can substitute sweet potatoes (probably awesome)
  • 1/4 cup olive oil, plus some greasing for the pan
  • 1 or 2 canned chipotle chiles, chopped, with 2 tablespoons adobo sauce (this comes in the same can, if you’re new to the chipotle scene)
  • 1 tablespoon minced garlic
  • 1 tablespoon honey

    I actually could have gone for a little extra glaze on on my squash - might make more next time around.

  • Salt and black pepper

In a small bowl – or with a mortal and pestle – combine the olive oil, chiles, adobo sauce, garlic and honey. Toss the cubed squash in the mixture, or use brush to coat the squash. Either way, place the squash on a lightly oiled cooking sheet or glass dish. Roast at 350 degrees for 45-60 minutes, or until you can easily insert a knife into the squash.

For the black beans

  • 1 can black beans (drain only SOME of the juices)
  • olive oil
  • 2 cloves garlic, minced
  • 3/4 cup diced onion
  • 1/2 teaspoon cumin
  • 1/3 cup roasted red pepper, chopped
  • salt and pepper, to taste

Sauté the onions and garlic on medium heat in the olive oil until soft. Add the cumin to the pan and combine. Add half the can of black beans to the pan, including the juices. Rinse the rest of the beans and add to the pan. Simmer the beans for 7-10 minutes (adding water if it seems to get too dry). Mash 1/3 or 1/2 the beans with a fork. Add the roasted red pepper, salt and pepper.

For the rice

  • 2 cups cooked rice (I’m a big fan of basmati rice – which comes white or brown)
  • 1/2 tablespoon butter
  • juice from 1/2 lime
  • loose 1/3 cup cilantro, roughly chopped

Once the rice is cooked, add the butter, lime juice and cilantro.

Layer – in order – the rice, beans and top with the glazed squash. Garnish with cilantro and lime wedges.

Makes about 2 or 3 servings.

Recipe adapted from: Cookie + Kate

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