There’s a fun food website I check frequently: What’s Cookin’ – I get their email newsletter that shoots several recipes they’ve found on the web, usually about one food or holiday, into my inbox in one neat format twice weekly. They have a sister website called Snooth that deals with wines and spirits – also a great source for recipes.
Today, on the What’s Cookin’ site, they link to six squash recipes, many suitable for Thanksgiving.
Squash = good and good for you
We love squash and could eat it at every meal. It’s high in antioxidants, very high in Vitamin A and in 1 cup, you get more than half the vitamin C you need daily.
It’s a cinch to prepare: Wash it very well, quarter it, seed it and put it in the microwave on a plate with 2 tablespoons of water and a bowl to cover it all – cook it on high, and it’s done in about 15 minutes. Scoop the flesh from the squash and eat it as you like – mashed, with butter or drizzled as is with olive oil, sea salt and a little oregano or cinnamon – depending on which way your tastes lean.
Baked, with a little sugar, stir-fried with bacon and onions, in a cheesy casserole, or roasted with olive oil and herbs, it’s a terrific vegetable. Even plain, cubed, with butter and some brown rice with wilted spinach mixed in, we are happy campers.
To get the squash recipes mentioned, go to the What’s Cookin’ website.
Here’s one more we enjoy at this house.
Squash stuffed with sausage
- 1 butternut squash, halved, flesh scooped to 1-inch thick -see note
- 1/3 pound chorizo sausage, cooked briefly, drained, crumbled
- 1/4 cup seasoned breadcrumbs or 1/3 cup cooked brown rice
- 1/2 teaspoon rubbed sage
- 1 egg white
- 1/4 cup white Jack cheese, optional
Heat oven to 375 degrees. Wash squash very well. Halve the squash and remove seeds and strings. Scoop flesh of squash to a thin shell, about 3/4 inch thick. (Note: Reserve scooped squash to saute on the side in a little butter – don’t waste it!)
In a bowl, mix remaining ingredients. Pack mixture into squash halves. Put squash on a baking sheet. Bake at 375 degrees until squash is tender, about 35 minutes.
Remove carefully and cut squash into halves or pieces as desired.
Serves 4 to 6 as a side dish; serves 2 as a main dish.