4 cups of zucchini, apples OR carrots, shredded 2 cups white sugar
2 eggs 1 cup chopped walnuts
2 cups flour 2 tsp cinnamon
1 tsp nutmeg 1 tsp salt
2 tsp baking soda 1/2 cup vegetable oil
Preheat oven to 350 degrees. Prepare a 9 x 13 pan by greasing.
Blend sugar with eggs, add oil. Mix in flour, spices, salt and soda. Stir in nuts and zucchini/apple/carrot.
Bake 40 minutes.
Delicious served warm with vanilla ice cream or cooled and frosted with cream cheese frosting.
2 medium zucchini, chopped 3 cups water
2 medium onion, chopped 3 cubes chicken bouillon
2 tbsp minced fresh parsley 1 tsp lemon juice
12 oz evaporated milk 1 tsp dried basil
1 can diced tomatoes 1/3 cup butter
1 package frozen corn 1/3 cup flour
1/4 cup Parmesan cheese 1 tsp salt
2 cup grated cheddar cheese 1/4 tsp pepper
Saute zucchini, onion, parsley and basil in butter until tender. Stir in flour, salt and pepper. Gradually stir in water. Add bouillon cubes and lemon juice. Mix well. Bring to a boil, cook and stir for 2 minutes. Add evaporated milk, tomatoes and corn. Reduce heat, cover and simmer for 5 minutes. Just before serving, stir in cheeses until melted.
1 large butternut squash, peeled and cubed
1-2 tbsp olive oil
pinch of sea salt 1-2 cups chopped kale
1 tbsp ghee or butter 2 tsp minced garlic
1/2 medium onion 1 tbsp dried herbs of choice
1 lb pork sausage 2 eggs whisked
1 apple, chopped 2 cup steamed chestnuts
Heat oven to 425 degrees. Line a baking sheet with parchment. Toss squash in olive oil and roast for 30-40 minutes, stirring halfway through.
Heat ghee/butter and saute onion to soften. Add sausage and brown. Add apple, chestnuts and kale. Cook a couple minutes to soften. Stir in seasoning and roasted squash. Mix well.
Transfer to a greased baking dish. Pour whisked eggs over the top and lightly mix.
Bake at 375 for 30 minutes until lightly browned and eggs are set.
2 acorn squash 2 tbsp butter
4 oz fresh spinach, chopped 7 oz canned artichoke hearts, drained
2 oz Neufchatel cheese 1 cup half and half
2 cups Gruyere cheese, grated salt and pepper, to taste
fresh baguette, sliced
Preheat the oven to 400 degrees F. Line a deep roasting/baking pan with aluminum foil.
Slice the acorn squash in half crosswise (one half is the top of the squash with the stem, the other is the bottom half, making four small bowl shapes). Use a spoon to remove the seeds. Slice a small piece off the bottom of the squash pieces so they can sit upright in the pan without falling over.
Place the squash in the roasting pan and season lightly with salt and pepper.
Next, melt the butter in a large pan over medium heat. Add the spinach leaves and allow them to wilt for about 2 minutes. Add the artichoke hearts and saute for an additional 3-4 minutes. Remove pan from the heat and set aside.
In a large bowl, mix together the Neufchatel cheese and the half and half. Add in the spinach and artichoke mixture and stir until incorporated. Ladle this mixture into the squash halves, about ¾ of the way up.
Add the freshly grated Gruyere cheese to the top of each squash half.
Cover the roasting pan with a sheet of aluminum foil and place in the oven to bake for one hour, until squash becomes tender. If you'd like your baguette to be warm, place it in the oven wrapped in aluminum foil in the last few minutes of baking.
Finally, remove the aluminum foil from the top of the roasting pan (and remove the bread if it is being warmed), turn the broiler to high, and cook for an additional 5 minutes, until cheese is golden brown and bubbling.
Remove from oven and carefully place the squash halves in bowls or serving plates alongside baguette. Dip, spread, and enjoy!
4 skinless salmon fillets
2 small zucchini, sliced in half moons
1 clove garlic, minced
2 small yellow squash, sliced in half moons
1 shallot, thinly sliced
1 shallot, chopped
2 1/2 tbsp. olive oil
salt and pepper
1 1/2 tbsp. fresh lemon juice
2 large Roma tomatoes, diced
1 tbsp. fresh thyme, chopped
3/4 tsp dried oregano
1/2 tsp dried marjoram
Preheat oven to 400. Cut 4 sheets of aluminum foil into 17” lengths.
Toss zucchini, squash, sliced shallot and garlic together with 1 tbsp. olive oil. Season with salt and pepper and divide among the sheets of foil, placing veggies in the center.
Brush salmon with 1 tbsp. of olive oil, season bottom side with salt and pepper and place a fillet on top of each pile of veggies. Drizzle lemon juice over salmon and season top with salt and pepper.
Toss together tomatoes, diced shallot, thyme, oregano and marjoram with remaining 1 1/2 tsp olive oil. Divide tomato mixture evenly over salmon fillets. Wrap sides of foil inward, then fold up ends to seal. Place on a rimmed baking sheet and cook about 25-30 minutes (will depend on thickness of fillet).
*Use this technique but try different flavors...salmon on top of a bed of veggies with an Asian themed sauce?
2 acorn squash
1/2 tsp black pepper
1 tsp salt
6 tbsp. olive oil
1 garlic clove
1 1/2 tbsp. fresh lime juice
1-2 tsp finely chopped, fresh hot red chili
2 tbsp. chopped fresh cilantro
Preheat oven to 450. Cut 4 sheets of aluminum foil into 17” lengths.
Cut squash in half, remove seeds and cut into 3/4” wedges. Toss with 3/4 tsp salt and pepper and 2 tbsp. oil. Roast squash in a shallow pan for 25-30 minutes
Mince garlic and mash into a paste with the remaining salt. Whisk garlic, lime juice, chili, cilantro and remaining 1/4 cup oil. Drizzle vinaigrette over roasted squash.
3 tbsp. olive oil, divided
1 small yellow onion, chopped
2 cloves garlic, minced
4 cups vegetable broth, divided
1 1/2 cups brown rice
1 small butternut squash, peeled and cut into 1/2” cubes
1 cup Parmesan cheese
1/2 cup dry white wine, optional
3 tbsp. butter, diced
1 tsp salt (to taste)
freshly ground pepper
red pepper flakes
1 tbsp. olive oil
16-20 fresh sage leaves, chopped
Place your oven racks in the lower third and bottom third positions. Preheat oven to 375°. Line a large rimmed baking sheet with parchment paper. Set aside 1 cup of broth.
Heat 1 tbsp. oil in a medium to large Dutch oven. Add onion and a pinch of salt. Cook until softened and turning translucent, about 5 minutes. Add the minced garlic and cook until fragrant.
Add 3 cups broth and 1 cup water, cover and bring to a boil. Remove from heat and stir in rice. Cover and bake on the lower rack until the rice is tender, 65-70 minutes.
Immediately after placing risotto in the oven, toss the cubed butternut with 2 tbsp. oil. Sprinkle with salt and pepper and arrange in a single layer on the baking sheet. Roast on the upper rack until the butternut is fork tender and the edges are caramelized (40-55 minutes). Turn half way through.
Heat 1 tbsp. oil in medium skillet over medium heat. Add the sage and toss to coast. Let the sage turn dark green but not brown.
Remove Dutch oven from the oven. Add remaining cup of broth, cheese, wine and butter. Stir vigorously until the rice is thick and creamy. Season with salt, pepper and red pepper to taste. Stir in roasted butternut. Serve with fried sage sprinkled on top.
Southwestern Stuffed Spaghetti Squash
1 medium spaghetti squash
1/2 red onion, chopped
1 tbsp. olive oil
2 garlic cloves, minced
1 jalapeno, minced
1 red bell pepper, chopped
1/2 tbsp. ground cumin
1/2 tbsp. oregano
1/2 tbsp. chili powder
salt and pepper
1 can black beans, drained and rinsed
1 cup frozen corn
1/2 cup fresh cilantro
1 cup grated cheddar cheese
Preheat oven to 375 degrees F.
Place whole squash on a baking sheet and roast for 50 minutes. Let cool another 30 minutes, then cut in half (a serrated knife is best for this). Spoon out the seeds and discard, then scrape up the spaghetti squash flesh with a fork, creating the “spaghetti.”
In a large skillet, heat oil over medium-high. Add onion, garlic, jalapeno and red bell pepper. Sauté 2 minutes. Stir in cumin, oregano, chili powder, and a good pinch of salt and pepper. Sauté 1 more minute. Stir in beans, corn, half of cilantro and lime juice until well combined. Add the “spaghetti” from each squash to the vegetable mixture and stir to combine. Taste and season as desired.
Set oven to broil. Stuff each squash half with the squash-vegetable mixture and top with grated cheddar. Broil until cheese melts and gets brown and bubbly, 1-2 minutes.
Sprinkle with remaining cilantro and serve warm.
Baby Squash and Garlic Scape Pasta
6-8 baby squash
6-8 garlic scapes
1/2 cup white wine
juice from 1 lemon
2 tbsp. butter
6 oz pasta (prepared according package directions)
Salt and pepper
Add white wine, lemon juice, butter, and scapes to saute pan.
Saute for several minutes, then add baby squash and saute for an additional 3-5 minutes until cooked to your desired level.
Remove from heat and add pasta.
Season with salt and pepper, stir, and serve.
*Check out the Spicy Garlic Shrimp at www.mywifecancook.com to add on top of the pasta.
Crispy Gnocchi w/ Zucchini and Basil
1 1/2 tbsp. olive oil
16 oz gnocchi
1 1/2 tbsp. butter
1 small zucchini, diced
1/2 cup frozen corn
1/4 small onion, diced
Salt and pepper
2 garlic cloves, minced
8 leaves basil, chopped
1/4 cup half and half
2 tbsp. grated parmesan cheese
Saute gnocchi in olive oil until golden brown. 3-4 minutes per side.
Saute zucchini, corn and onion in butter, season with salt and pepper. Add garlic and half the basil and saute 30 seconds more. Remove from heat and add half and half and cheese. Combine gnocchi and vegetables. Serve topped with remaining basil.