Balsamic Glazed Squash

I was reading the readers' letters in Food Network Mag and someone mentioned that this was their new go to side dish, and well, I love balsamic and squash is SB friendly and there you have it.

Toss 1 large acorn squash (cut into wedges) in a baking dish with 3 tablespoons each melted butter and balsamic vinegar, 2 sliced shallots, 6 chopped sage leaves, 1 tablespoon honey, a pinch of ground coriander, and salt and pepper. Add 1/2 cup water and roast at 450 degrees F, 20 minutes; flip, sprinkle with 1/4 cup hazelnuts and roast 20 more minutes.

Squash Blossom Soiree

Last night Quinn and I co-hosted a seasonal dinner featuring all things squash. We invited an insanely attractive group of people (I'm attracted to all of you, I promise; now you can't complain if I try to dry hump you later) who brought yummy things to drink - wines and bubbles and Lambics and yum. They even helped with dishes the little dears. All in all, it was a blast, I just wish Quinn and I weren't stuck in the kitchen for so much of the evening. Next dinner is going to be MUCH simpler.

Fried Squash Blossoms
Check out what the genius mind behind Nermo has to say about his various dipping sauces. We used two fillings, the one in Giada's recipe and this one:
½ c. ricotta cheese
2 tblsp. fresh basil, chopped
5 to 6 sun-dried tomato halves, packed in oil, chopped
2 tblsp. parmigiano reggiano, grated
¼ tsp. coarse salt
½ tsp. pepper
Curried Zucchini Soup
Carbonara Primavera
Tian
Zucchini French Toast
Tomcat Collins - created and mixed by Quinn


Quinn made the most amazing fried squash blossoms. For someone who has never even tried them, let alone made them, they were easily the best I've ever had. His dipping sauces were out of control, though I think the tomato was my fave. I think we could've called it quits after the blossoms, but I had too cook too ya know!
Everything else went over well, but the blossoms were the easy winner. I think the tian came in second for me - it was just so yummy. The Tomcat Collins was fresh and fizzy and a nice clean complement to the rice flavors. Champagne also went perfectly with the blossoms.
No food photos, we were too busy eating. :o( Just photos of "tablescapes" and flowers and the little to-go bags of minimuffiny goodness.

Vegetable Tian

This tastes so amazingly sweet and rich and is a great way to showcase summer produce, though you can easily make it in the fall with fall squash (once everything cooks down, any mealiness in out of season tomatoes will vaporize too). You can also use other veggies, like eggplant and potato. I would've taken a photo of its glory for you, but I forgot it in the oven and dessicated the hell out of the top of it. Luckily, the bottom was still juicy and amazing, so I just stirred it up and served it between courses. DAMN. So much for eating with your eyes first - it looked like ratatouille when I served it, despite all the time I made perfectly spiraling my veggies. I knew I should've taken a photo before I baked it. Luckily, I have a couple of shots of some tians I made with Kelsie Kerr.
This side with a nice piece of fish makes such a yummy and healthy meal it's not even funny.

Vegetable Tian
2 yellow squash, 1/4" slice
2 small variegated green/yellow squash, 1/4" slice or zucchini
2 heirloom tomatoes, 1/4" slice - because my tomatoes were large, I also halved or quartered the slices so they were closer in size to the squash and zukes
1 large red onion, sliced
2 cloves of garlic, minced
4 large basil leaves
1 tsp chopped fresh rosemary
1/4 c (or less) olive oil
1/4 c lowfat shredded Italian cheese or Parm (optional)

Put 2 tbsp olive oil in a large pan and heat over med-hi. Add onions and sautee over med until soft and translucent. Add garlic and sautee another minute or so.
Spread this mixture in the bottom of a baking dish (I used a shallow tart dish).
Starting in the center, arrange the tomatoes and zucchini (is it okay if I say "artfully?") in a spiral, keeping them in tight, until the dish is filled. You might have a couple of small pieces of zucchini left, and you can add them to the center or use them for something else.
Chiffonade the basil and chop the rosemary and sprinkle over the top. Drizzle the rest of the olive oil over and add salt and pepper.
Cover with foil and bake at 400 for 20 minutes. Uncover and bake for another 40 minutes. If using, add the cheese and put back into oven for a few minutes until melted. I did not use the cheese and it was still amazing!


** update: Made this again with my new mandolin and it is still freaking amazing - even when you cook it like you're supposed to.

Fall = Squash

Butternut squash, pumpkin squash, acorn squash, squash sammiches. . . . the list goes on.
Wiki taught me some cool squash history in fact:
Squash was one of the "Three Sisters" planted by Native Americans. The Three Sisters were the three main indigenous plants used for agriculture: maize (corn), beans, and squash. These were usually planted together, with the cornstalk providing support for the climbing beans, and shade for the squash. The squash vines provided ground cover to limit weeds. The beans provided nitrogen fixing for all three crops.

How clever! Ah, a return to our small farm roots; it's a bummer I no longer have a backyard to tempt me to try to plant these three and tend to them for a month before I forget they're there and they die.

If you're in a squashy mood, these two nummerific Aylene recipes are sure to please, especially the gratin. * melts *

Roasted Butternut Squash Dip

Terrific with toasted baguette slices or pita chips, this creamy, sweet-savory dip can be prepared up to three days in advance. Refrigerate in a microwave-safe container, then reheat in a microwave on high for one to two minutes or just until warmed.


1 (2-pound) butternut squash
1 small sweet onion, trimmed and quartered
4 large garlic cloves, unpeeled
1 ½ teaspoons olive oil
2 tablespoons crème fraîche or whole sour cream
¾ teaspoon kosher or sea salt
1/8 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon freshly ground pepper

Preheat oven to 350°

Cut squash in half lengthwise; discard seeds and membrane. Brush cut sides of squash halves, cut sides of onion quarter, and garlic cloves with oil. Arrange squash halves, cut sides down, on a jelly-roll pan, or baking sheet with sides; arrange onion quarters and garlic cloves on pan. Bake at 350° for 45 minutes, or until just starting to caramelize. Cool slightly. Peel squash. Squeeze garlic cloves to extract pulp.

Place squash, onion, and garlic pulp in a food processor; process until smooth. Add crème fraîche and remaining ingredients; process to combine. Serve warm.

Yield: 4 Cups (serving size: ¼ cup)

CALORIES 35 (28% from fat); FAT 1.1g; PROTEIN 0.6g; CHOLESTEROL 1mg; CARBS 6.3g


This can also be turned into butternut squash soup. Just add fat free half and half or chicken broth to the finished or leftover recipe until you reach the desired consistency and reheat.

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Butternut Squash Gratin

Serves 4-6

1 medium-size butternut squash (2-2 ½ lbs.)
(Trader Joes sells already peeled and cubed)
2 tablespoons olive oil
½ teaspoon freshly ground black pepper, plus more to taste
2 teaspoons kosher salt, plus more to taste
1 cup heavy cream
¼ cup grated Parmesan cheese
¼ cup grated Gruyere (hard type of Swiss-no holes)
¼ teaspoon white pepper
Pinch of nutmeg
½ cup freshly toasted breadcrumbs-sourdough is great (not
finely ground from the store)
2 tablespoons butter, diced
1 tablespoon fresh minced basil
2 sprigs fresh thyme, leaves removed and minced
1 tablespoon minced fresh Italian parsley

Instructions: Preheat oven to 425°

Line a sheet pan with parchment paper.

➢ Using a knife or a sturdy vegetable peeler, remove the rind from the squash. Depending on the size of your squash, cutting the neck from the base may make it easier to do this. Scoop out the seeds. Dice the squash into ¾-inch pieces, and transfer to the sheet pan.

➢ Drizzle the olive oil over the squash and season with the black pepper and 1 ½ teaspoons of the salt. Toss to coat, then roast for 15 minutes, or until the squash is just tender, but not quite cooked through. Set aside.

➢ Lower oven temperature to 350°

➢ Meanwhile, in a small sauce pan, gently heat the cream. Gently whisk in the cheeses, ½ teaspoon of salt, white pepper and nutmeg, stirring until the cheese is melted and the spices incorporated. Set aside and keep warm.

➢ Transfer the cooked squash to an 8-inch square baking dish. Pour the cream and cheese mixture evenly over the squash.

➢ Sprinkle the breadcrumbs over the mixture, then scatter the butter on top. Season with salt and pepper.

➢ Bake for 25 minutes, or until the crust is golden brown and the cream sauce is bubbling.

➢ Meanwhile, toss the herbs (basil, thyme, parsley) together in a small bowl. Remove the gratin from the oven, and garnish with the herb mixture.