Use squash in your next dinner recipe.
Sweet and tender squash can work as a delectable accompaniment to almost any dinner entree. Enhance the sweet flavor with fruit and sugar or add savory ingredients to create a contrasting flavor profile. Acorn squash is a mild squash that benefits from the addition of fruits. Spaghetti squash works as an ideal substitute for pasta as the long strings of this firm vegetable have a consistency similar to cooked pasta. No matter which squash you choose, you can dress up any dinner with a squash side dish.
Instructions
Sweet Squash
1. Cut an acorn squash in half with a sharp knife on a cutting board. Use a spoon to scoop out the seeds and string matter in the center of each squash half.
2. Add a 1/2 inch of water to a glass baking dish. Put the squash halves, face-down, in the dish and bake in the oven at 325 degrees for 22 minutes. Remove the squash from the oven and flip them over face-up and let them bake for another 22 minutes.
3. Cut two apples and one pear in half and core out the center with an apple corer. Finely dice the fruit and put in a mixing bowl. Add 1/3 cup of dried cranberries, 2 tbsp. of brown sugar and the zest of a small orange. Sprinkle cinnamon and nutmeg over the whole mixture and stir thoroughly to combine.
4. Melt 3 tbsp. of butter or margarine in a large saute pan. Add the apple mixture and cook over medium heat until the fruit is golden in color, stirring occasionally. Pour in 1/4 cup of apple cider and 1 to 2 tbsp. of honey brandy. Stir again and allow the mixture to cook until tender, about eight minutes.
5. Take the squash halves out of the oven and drain off the water. Fill the cavities with the apple mixture. Put the dish back into the oven for another 15 minutes, uncovered, until the squash separates easily with a fork.
Savory Squash
6. Cut a spaghetti squash in half for a savory dinner meal. Scoop out the seeds in the center. Bring a large pot of water to boil on high heat.
7. Place the squash in the boiling water and allow to cook for 18 minutes. Remove the squash from the water and place face-up in a glass baking dish.
8. Cut a green bell pepper in half; remove the stems and seeds and finely dice. Chop up half of a large yellow onion. Pour 2 tbsp. of olive oil in a saute pan and cook the peppers and onions until soft over medium heat.
9. Add 1/2 to 3/4 lb. of ground Italian sausage to the saute pan and cook until browned, stirring often. Turn off the heat and set the pan aside.
10. Make Bechamel sauce to pour over the squash. Measure 2 tbsp. each of olive oil and flour into a sauce pan. Whisk together over medium heat until the mixture starts to bubble. Turn the heat off. While whisking, slowly add 1 cup of cold milk. Stir in 1/2 cup of plain yogurt. Turn the heat back on and stir constantly until the mixture thickens and begins to boil. Add salt and pepper to taste.
11. Scoop the meat mixture into the spaghetti squash cavities. Pour the Bechamel sauce over the meat mixture and fill the cavity to the top. Cover with foil and place in an oven at 325 degrees. Cook for 18 to 20 minutes or until the squash is tender. Remove the foil to brown the sauce during the last few minutes.
Tags: medium heat, over medium, over medium heat, squash half, Turn heat, another minutes, apple mixture