Roasted Sweet Momma Squash

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Sometimes a side calls for a flair of sweet instead of savory.  Today I made a marinated pork tenderloin and decided it was just the dish for a little touch of sweetness.  I found an adorable squash at the farmers market last month, and as the season goes on I have decided to remove it from the decoration basket to serve for dinner.  It is called a sweet momma squash, looks like a larger and more plump acorn squash…unfortunately I did not take a picture before cutting it.  It tastes similar to acorn squash and has the same texture qualities.

Ingredients:

1 sweet momma squash (or acorn squash)
2 Tbsp  brown sugar
1 Tbsp melted butter
1 Tbsp coconut milk

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Directions:

1. Cut squash in half and remove seeds.  Slice into wedges 1-2 inches thick.

2. Spray lightly with olive oil and roast for 10 minutes in the oven at 400 F.

3. Remove from oven and coat with mixture of brown sugar, melted butter, and coconut milk on both cut sides.  Return to oven and roast for another 10-15 minutes until tender.

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The skins of the squash got really tender so I ate the whole thing.  If the skins don’t get soft enough or it weirds you out too much, just go for the fleshy center .

Enjoy!

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Vegetarian Squash Boats

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On my way home from a Fall weekend with my girlfriends, I found what appeared to be the worlds largest zucchini at a farmer’s stand in Wisconsin .  When I went to cut into it I was surprised to find out it was not a zucchini, but some sort of squash as it was hard and had a pumpkin-ish smell.  I did some research and I think what I had was actually a squash called Mo Qua.  My game plan completely changed with this discovery, I decided to make a roasted stuffed squash instead of grilled zucchini rings.  Usually I stuff squash with meatballs, pretty much the only way to get my husband to eat acorn squash, but I didn’t have any ground meat on hand so I made this veggie mixture instead.  Turned out to be amazing, sliced and served with salmon to complete the meal.  This stuffing will work in any squash, usually I prefer butternut or acorn squash for stuffing.

Stuffing Ingredients:

– 1/2 onion, diced
– 1 green pepper, diced
– 1 clove garlic, minced
– 1 Tbsp fresh thyme, center stem removed
– 1 Tbsp fresh basil, roughly chopped
– 1 large tomato, diced
– 1/8 cup sliced kalamata olives
– 1/4 cup Parmesan cheese
– 1/4 cup bread crumbs
– 1/2 tsp red pepper flakes
– salt and pepper to taste

Directions:

1. On a baking sheet roast the squash of choice by cutting in half, removing seeds, spraying with olive oil, and seasoning with salt and pepper.  Roast in the oven at 350 for 40-60 minutes, until pierced easily with a fork.  For a harder squash (butternut or spaghetti) , poke it with a fork throughout and put in the microwave for 5-7 minutes to soften up enough to easily cut in half.

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2. Make stuffing by sauteing onion, pepper, garlic, red pepper flakes, thyme, salt and pepper in a skillet over medium-high heat with olive oil.  Saute for 10 minutes on medium heat before stirring in the diced tomatoes, olives, and fresh basil.  Stir and cook for 5 minutes before gently folding in the Parmesan cheese and bread crumbs.  Mixture should be soft and cohesive, if it is too wet add more bread and Parmesan, don’t over mix.

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3. When your squash are roasted remove from oven and carefully stuff with stuffing.  Return to oven and roast at 350 for 10 minutes or until stuffing looks a little browned.

2013-10-08 21.12.40Enjoy!