SQUASH FAJITAS WITH GOAT CHEESE
When we visit New Mexico, we always try new and exciting cuisine. The last time we were there, I tried a couple of traditional foods with new twists, like pumpkin tamales and goat cheese enchiladas. With an abundance of squash and onions coming out of the garden, I wanted to create a new and healthy fajita. This is a great meatless dish. -Debra Keil, Owasso, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute squash and onion in oil until tender. Add garlic, pepper and salt; cook 1 minute longer., Spoon onto tortillas. Top with cheese and sprinkle with parsley. Fold in sides.
Nutrition Facts : Calories 476 calories, Fat 17g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 919mg sodium, Carbohydrate 68g carbohydrate (4g sugars, Fiber 5g fiber), Protein 15g protein.
BUTTERNUT SQUASH BURRITOS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the squash, 1/2 cup water and a pinch of salt in a large microwave-safe bowl; cover with plastic wrap and pierce to vent. Microwave, stirring once, until just tender, 15 minutes; drain.
- Meanwhile, melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add the onion and a pinch of salt and cook, stirring, until soft, 5 minutes; stir in the chili powder. Add the beans, rice and 1/2 cup water and simmer, stirring, until the liquid evaporates, about10 minutes. Transfer to a bowl and cover to keep warm.
- Wipe out the skillet. Lightly beat the eggs in a bowl with a pinch of salt. Melt the remaining 1 tablespoon butter in the skillet over medium heat, then add the eggs and cook, stirring, until they start setting. Fold in the squash and cook until the eggs are set.
- Warm the tortillas in a dry skillet or in the microwave. Divide the rice mixture, scrambled eggs, cheese and jalapenos among the tortillas. Fold up the bottoms, then fold in the sides and roll up. Serve with salsa.
Nutrition Facts : Calories 811 calorie, Fat 33 grams, SaturatedFat 16 grams, Cholesterol 94 milligrams, Sodium 1147 milligrams, Carbohydrate 94 grams, Fiber 12 grams, Protein 34 grams
SQUASH AND ZUCCHINI BURRITOS
An easy recipe to throw together with your summer squash. Can be tailored to your tastes and fresh vegetables on hand. Great new way to use up summer squash from your garden or farmer's market. You can add fresh chopped cilantro to mixture before spooning into tortillas for a stronger flavored dish. Serve with sour cream, avocado, or salsa.
Provided by Heidi Sico
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish.
- Heat the olive oil in a large skillet over medium heat, and cook the onion and garlic until the onion is translucent, about 5 minutes. Stir in the zucchini, yellow squash, and red bell pepper. Cook, stirring frequently, until the zucchini and squash are tender, about 10 minutes. Stir in the black beans, green salsa, cumin, and cayenne pepper. Cook and stir the filling until it thickens, 5 to 8 more minutes.
- Divide one of the packages of Mexican-style cheese among the tortillas. Spoon zucchini-squash filling into each tortilla, over the cheese, in a line down the center. Roll up the tortillas, and place them into the prepared baking dish with the seam sides down.
- Bake in the preheated oven until the cheese is melted and the tortillas are heated through, about 15 minutes. Sprinkle the other package of shredded cheese over the tortillas before serving.
Nutrition Facts : Calories 575 calories, Carbohydrate 48.1 g, Cholesterol 67.5 mg, Fat 34.7 g, Fiber 3.9 g, Protein 23.4 g, SaturatedFat 15.5 g, Sodium 1111.9 mg, Sugar 4.7 g
PENNE WITH BUTTERNUT SQUASH AND GOAT CHEESE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h8m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F.
- Spray a baking sheet, liberally, with vegetable oil cooking spray. Set aside.
- Mix the squash and onion together and arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Bake for to 40 to 45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.
- While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 2 cups of the pasta water. Put the pasta, goat cheese and 1 cup of pasta water in a large serving bowl. Toss until the cheese has melted and forms a creamy sauce. Add the squash and onion mixture, the walnuts and the basil. Toss well and season with salt and pepper, to taste. Garnish with Parmesan and serve.
BUTTERNUT SQUASH GRATIN WITH GOAT CHEESE AND HAZELNUTS
Provided by Molly Stevens
Categories Milk/Cream Side Bake Roast Thanksgiving Vegetarian High Fiber Casserole/Gratin Goat Cheese Tree Nut Butternut Squash Fall Hazelnut Potluck Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Place butternut squash cubes and olive oil in large bowl; sprinkle with coarse kosher salt and ground pepper and toss to coat. Spread out squash cubes on large rimmed baking sheet. Roast until just tender and beginning to brown, stirring occasionally, about 35 minutes.
- Meanwhile, melt 3 tablespoons butter in heavy medium skillet over medium-low heat. Add sliced leeks and chopped sage; sprinkle with salt and pepper. Sauté until tender but not brown, about 15 minutes. Coat 11x7-inch baking dish with remaining 1 tablespoon butter. Spread half of leek mixture over bottom of prepared baking dish. Sprinkle with half of squash and half of cheese. Repeat layering with leeks, squash, and cheese. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Preheat oven to 375°F. Pour cream evenly over gratin. Sprinkle with toasted chopped hazelnuts. Bake uncovered until gratin is heated through and cream is bubbling, about 30 minutes (40 minutes if previously chilled).
BUTTERNUT SQUASH, SAGE, AND GOAT CHEESE RAVIOLI WITH HAZELNUT BROWN-BUTTER SAUCE
Categories Pasta Appetizer Roast Goat Cheese Butternut Squash Winter Sage Hazelnut Boil Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 30 ravioli, serving 6 generously
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. and lightly grease a baking sheet.
- Make filling:
- Put squash halves, flesh sides down, an baking sheet and roast in middle of oven 30 minutes, or until flesh is very tender. When squash is cool enough to handle, scoop out flesh into a bowl and discard skin. Mash squash with a fork until smooth.
- While squash is roasting, in a skillet cook onion and sage in butter with salt and pepper to taste over moderate heat, stirring, 5 minutes, or until onion is golden brown. Stir in garlic and cook, stirring, 1 minute.
- Cool onion mixture slightly and add to squash. Add goat cheese and stir to combine well.
- In a 6-quart kettle bring 5 quarts salted water to a gentle boil for ravioli.
- Put 1 won ton wrapper on a lightly floured surface, keeping remaining wrappers in plastic wrap, and mound 1 tablespoon filling in center. Lightly brush edges of wrapper with water and put a second wrapper over first, pressing down around filling to force out air and seal edges well. If desired, trim excess dough with a round cutter or sharp knife. Transfer ravioli to a dry kitchen towel. Make more ravioli with remaining wrappers and filling in same manner, transferring as formed to towel and turning occasionally to dry slightly.
- In skillet cook butter with hazelnuts over moderate heat until butter begins to brown, about 3 minutes, and immediately remove from heat (nuts will continue to cook). Season hazelnut butter with salt and pepper and keep warm, covered.
- Cook ravioli in 3 batches in gently boiling eater 6 minutes, or until they rise to surface and are tender (do not let water boil vigorously once ravioli have been added). Carefully transfer ravioli as cooked with a slotted spoon to a large shallow baking pan and add enough cooking water to reach 1/2 inch up side of pan. Keep ravioli warm, covered.
- Transfer ravioli with a slotted spoon ) letting excess cooking liquid drip off) to 6 plates and top with hazelnut brown-butter sauce.
ROASTED BUTTERNUT SQUASH WITH HERB OIL AND GOAT CHEESE
This roasted butternut squash recipe is perfect for a dinner party-serving on a large platter encourages second helpings and all the half portions, tastes, and just-one-more bites that follow.
Provided by Andrew Tarlow
Categories Bon Appétit Butternut Squash Goat Cheese Side Thanksgiving Fall Oregano
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Place squash on a rimmed baking sheet and roast, turning once, until tender, 35-45 minutes. Let cool slightly.
- Meanwhile, whisk garlic, oil, parsley, marjoram, and 1/2 tsp. vinegar in a small bowl to combine; season herb oil with salt and pepper.
- Halve squash lengthwise and scrape out seeds. Using a large metal spoon, scoop out large pieces of flesh and place in a large bowl; discard skin. Add remaining 1 tsp. vinegar and gently toss to coat; season with salt and pepper.
- Transfer squash to a platter and drizzle with herb oil. Crumble goat cheese over.
- Do Ahead
- Herb oil can be made 1 day ahead. Cover and chill.
ROASTED HERBED SQUASH WITH GOAT CHEESE
Cooking is a hobby I'm so happy to share with my toddler. She (and all our Christmas Eve party guests) heartily approved of this new potluck favorite. Any type of winter squash works here. -Lindsay Oberhausen, Lexington, Kentucky
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. Toss squashes with oil and seasonings. Transfer to 2 foil-lined 15x10x1-in. baking pans., Roast squash, stirring once, until soft and some pieces are caramelized, 30-35 minutes. Switch position of pans midway through roasting to ensure even doneness. If a darker color is desired, broil 3-4 in. from heat 2-4 minutes., Cool slightly. To serve, add goat cheese to squash; gently toss. Sprinkle with parsley; drizzle with maple syrup.
Nutrition Facts : Calories 251 calories, Fat 8g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 715mg sodium, Carbohydrate 43g carbohydrate (10g sugars, Fiber 10g fiber), Protein 7g protein.
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