Warm Squash Salad with Mint

Warm Squash Salad With Mint

Julie O’Hara of National Public Radio

For this easy side dish, I used zucchini and yellow crooknecks, the two types of summer squash most readily available to me. Add patty pan or any variety to the mix. Quantities are not terribly important here; aim for 1 1/2 to 2 1/2 pounds of squash. The squash-mint-goat cheese combination is also one of my favorite omelet fillings and would make a fine frittata, as well.

Makes 4 servings

Ingredients:

1 tablespoon olive oil

3 medium zucchini (about 1 pound), trimmed and chopped into half-inch pieces

3 small yellow crookneck squash (about 3/4 pound), trimmed and chopped into half-inch pieces

Coarse salt and freshly ground black pepper to taste

1 (15.5-ounce) can cannellini beans, rinsed, drained and dried

1/4 cup loosely packed chopped fresh mint

4 ounces goat cheese

Preparation:

Add the olive oil to a large nonstick skillet and heat to medium high. Add all the squash, season with salt and pepper, and cook, stirring frequently, for 10 minutes or until squash is lightly browned and tender (adjust the heat if squash browns too quickly). Transfer to a large serving bowl.

Add the beans and most of the mint to the bowl. Toss gently. Just before serving, crumble the goat cheese over the salad and finish with the rest of the mint.

Roasted Vegetable with Creamy Polenta

Roasted Vegetables with Creamy Polenta

 Ingredients:

4 cups diced Acorn Squash –peeled and seeded

4 cups cubed Purple Potatoes

2 cups whole Baby Carrots

2# Parsnips peeled and diced

1 medium Onion, sliced

4 tablespoons Extra-Virgin Olive Oil

1/2 teaspoon Garlic Powder or fresh Garlic Cloves

3/4 teaspoon freshly Ground Pepper, divided

1  teaspoon Sea Salt

2 1/2 cups Vegetable Broth, or reduced-sodium Chicken Broth

1 cup Water

3/4 cup Cornmeal

1 teaspoon chopped fresh Rosemary, or 1/2 teaspoon dried

2/3 cup finely shredded Parmesan Cheese, preferably Parmigiano-Reggiano

Directions:

1.Preheat oven to 500°F.

2.Toss potato, squash, carrots, parsnips and onion in a large bowl with oil, garlic powder, ½ teaspoon pepper and sea salt. Spread on a rimmed baking sheet. Add a couple sprigs of rosemary. Roast, stirring once, until tender and browned in spots, 25 to 30 minutes.

3.Meanwhile, combine broth and water in a small saucepan. Bring to a boil. Slowly whisk in cornmeal, rosemary and the remaining ¼ teaspoon pepper until smooth. Reduce heat to low, cover and cook, stirring occasionally, until very thick and creamy, 10 to 15 minutes. Stir in cheese; remove the polenta from the heat. Serve the vegetables over the polenta.

*Recipe courtesy of Patricia Fava

Super Easy Brown Sugar Acorn Squash

Super Easy Brown Sugar Acorn Squash

Ingredients:

Acorn Squash: however many you want to cook!

Butter: to taste

Brown Sugar: to taste

Directions:

This recipe is for a quick meal without a lot of available prep time.

Cut your Acorn Squash lengthwise.

Place on a plate face down.

Cover Acorn Squash with ½ inch of water.

Put plastic wrap over the Acorn Squash.

Put in Microwave for 5-10 minutes (depending on the size of the squash), or until a knife glides easily through the outer skin of the Acorn Squash.

Repeat with other side of squash.

When both sides of squash are cooked, score the flesh of the squash with a knife.

Put a little butter inside the “bowl” of Acorn Squash to melt.

Sprinkle with Brown Sugar and serve immediately.

Enjoy!