Spaghetti Squash
Spaghetti squash will keep for weeks (maybe even months) in a well-venilated, dry area at 50 to 60 degrees F.
Cut the squash lengthwise and remove seeds and pulp before cooking. (Skin is very hard, please be careful when cutting! Can mcrowave for a few minutes to soften the skin before cutting.)
When baking, roasting, or microwaving, put the cut side down and cook until crisp tender - about 3 to 6 minutes microwaving, 30 to 45 minutes baking.
Steam by placing the cut side up in a couple inches of water in a covered dish/pan or cut side down in a vegetable steamer.
Use a fork to scrap the edible strands out of the inedible shell.
To serve hot, top the cooked strands with your favorite pasta sauce.
To serve cold, chill the cooked strands and toss with a vinaigrette dressing, herbs, and fresh vegetables like a pasta salad.
(paveggies.org)
Butternut Squash
Butternut squash will keep for weeks (maybe even months) in a well-venilated, dry area at 50 to 60 degrees F.
Cut the squash lengthwise and remove seeds and pulp before cooking. (Skin is very hard, please be careful when cutting! Can mcrowave for a few minutes to soften the skin before cutting.)
Halves can be baked or microwaved until tender with the cut side up or down, covered with foil (waxed paper in the microwave) in a pan with a small amount of water. The cooked flesh can then be scopped out of the shell to use in recipes.
For a sweet side dish, cube squash and toss with olive oil and brown sugar. Then bake in the oven until tender.
Butternut Squash with Bow Tie Pasta
- 2 cups butternut squash , peeled, seeded, and cubed
- 1 tablespoon olive oil
- salt and pepper
Sausage
- 1 tablespoon olive oil
- ½ lb sausage , crumbled, without casings
Creamy Pasta Sauce
- 1 tablespoon olive oil
- 4 garlic cloves minced
- 6 oz spinach
- 1 cup heavy cream
- ⅓ cup Parmesan cheese shredded
- ¼ teaspoon salt
- 8 oz farfalle (bow tie pasta)
- Preheat oven to 400 F.
- In a large bowl, toss cubed butternut squash with olive oil, salt, and pepper.
- Spread the squash on a parchment paper-lined baking sheet in one layer, without overcrowding.
- Roast in the preheated oven at 400 F for 30 minutes. Remove from oven.
Cook Sausage
- In a medium skillet, heat 1 tablespoon of olive oil on medium heat.
- Add crumbled sausage and cook for about 10 minutes, regularly stirring, until the sausage is cooked through. Remove from heat and set aside.
- Tip: Cook the sausage while the butternut squash is being roasted.
Make Creamy Sauce
- In a separate, large skillet, heat 1 tablespoon of olive oil together with minced garlic and spinach over medium heat. Cook, occasionally stirring, for about 5 or 7 minutes until spinach starts to wilt.
- Add heavy cream. Bring to a brief boil, then immediately reduce to simmer (boiling but not intensely). Add shredded Parmesan cheese. Keep stirring the sauce with the Parmesan cheese on low to medium boil (simmer) until the cheese melts. Remove from heat.
- Season with salt to taste, about ¼ teaspoon of salt. No salt might be necessary if the sausage is very salty.
- Tip: Use your judgment about whether to add salt or not based on how salty the sausage is. Make the cream sauce while the butternut squash is being roasted.
Cook Pasta and Assemble
- Cook pasta al dente in boiling water according to package instructions. That usually means cooking pasta in boiling water for about 7 to 11 minutes. Drain.
- To a large skillet with the creamy spinach sauce, add drained cooked pasta and cooked sausage. Stir. Season with salt and pepper, if desired.
- Top the pasta with roasted butternut squash. Stir the squash in, or leave it on top. (juliasalbum.com)
Acorn Squash
Acorn squash will keep for weeks (maybe even months) in a well-venilated, dry area at 50 to 60 degrees F.
Cut the squash lengthwise and remove seeds and pulp before cooking. (Skin is very hard, please be careful when cutting! Can mcrowave for a few minutes to soften the skin before cutting.)
Halves can be baked or microwaved until tender with the cut side up or down, covered with foil (waxed paper in the microwave) in a pan with a small amount of water. The cooked flesh can then be scopped out of the shell to use in recipes.
Acorn Squash Stuffed with Sausage
For The Squash:
- acorn squash halved through from the stem to the base and seeds removed
- 4 teaspoons olive oil
- Kosher salt and ground black pepper
- 1/2 tablespoon olive oil
For The Filling:
- 1 pound Italian chicken or turkey sausage about 2 links, casings removed, sweet or spicy (we use spicy)
- 8 ounces cremini baby bella mushrooms finely chopped
- 1 small yellow onion chopped
- 1 medium sweet-crisp apple cored and finely diced (peel off or on; I left it on)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 2 cloves minced garlic
- 1 tablespoon chopped fresh sage thyme, or a mix (plus additional for serving)
- ½ cup shredded Parmesan cheese divided
Instructions
- Bake the squash: Place a rack in the center of the oven and preheat the oven to 400 degrees F. With a sharp, sturdy chef’s knife, carefully cut the squash in half from stem to base. Scoop out and discard the stringy core and seeds. Arrange the halves cut-sides up on a rimmed baking sheet. Brush each half with 1 teaspoon olive oil and sprinkle with salt and pepper. Place in the oven and bake for 40 minutes, until the edges begin to wrinkle and the flesh is fork-tender. Set aside. Reduce the oven temperature to 375 degrees F.
- While the squash bakes, prepare the filling: Heat the olive oil in a large skillet over medium-high heat. Add the sausage. Brown the meat, breaking it apart into small pieces for 3 minutes.
- Add the mushrooms, onion, apple, salt, pepper, nutmeg, allspice, and minced garlic. Cook, stirring frequently, until the sausage is cooked through, the vegetables and apple are softened, have given up liquid, and the liquid has cooked off, about 8 additional minutes.
- When the squash is cool enough to handle, scoop out its flesh, leaving a wall all the way around that is about ¼-inch thick. Add the scooped squash to the pan with the sausage. Add the herbs and ¼ cup Parmesan. Stir to combine. Taste and adjust salt and pepper as desired.
- Mound the filling inside of the hollowed squash halves. Sprinkle the remaining Parmesan over the top. Place the pan in the oven and bake until the cheese is melted and the filling is nice and hot, about 15 minutes. Sprinkle with additional fresh herbs as desired. Serve hot. (https://www.wellplated.com/sausage-stuffed-acorn-squash/)