STUFFED BABY SQUASH WITH CREAMY MUSHROOMS & TARRAGON
Delight dinner guests with these stuffed baby squash, made with mixed grains, mushrooms and tarragon. It makes an ideal veggie centrepiece at Christmas
Provided by Esther Clark
Categories Dinner
Time 2h15m
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/180C fan/gas 6. Using a serrated knife, cut a small disc off the bottom of each squash so they stand upright on a baking tray. Slice off the tops (these will be used as lids), and scoop out and discard the seeded centre. Rub 2 tbsp oil on the inside and outside of the squashes, then season.
- Tip the dried mushrooms into a heatproof bowl and cover with 100ml boiling water. Cover and leave to soak for 15 mins. Meanwhile, heat the remaining oil in a non-stick frying pan, and cook the shallots for 10 mins until softened and translucent. Drain the rehydrated mushrooms (reserving the soaking liquid) and roughly chop, then add to the pan along with the chestnut mushrooms. Fry for 10 mins more. Stir in the garlic and cook for another minute. Add the stock, most of the reserved soaking liquid (leave the last few drops in the bottom of the bowl, as this may contain grit) and the grains, and bring to the boil. Remove from the heat and stir in the crème fraîche, tarragon and cheese. Season.
- Divide the filling between the hollowed-out squashes. Put the 'lids' on top and bake for 1 hr-1 hr 10 mins, depending on the size of the squash. When ready, the squash skins should be blistered and the flesh soft and cooked through. Leave to rest for 10 mins before serving.
Nutrition Facts : Calories 655 calories, Fat 39 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 6 grams sugar, Fiber 15 grams fiber, Protein 16 grams protein, Sodium 0.9 milligram of sodium
ROASTED VEGETABLES WITH GARLIC-TARRAGON BUTTER
Provided by Brad Avooske
Categories Garlic Herb Mushroom Onion Vegetable Side Roast Vegetarian Quick & Easy Bell Pepper Squash Spring Bon Appétit California Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 11
Steps:
- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 500°F. Arrange vegetables in single layer on 2 large baking sheets. Stir butter, garlic and tarragon in heavy small saucepan over low heat until butter melts. Whisk in wine and oil. Brush vegetables with all of butter mixture; sprinkle generously with salt and pepper.
- Roast vegetables 10 minutes. Turn vegetables over, reverse position of baking sheets and roast until vegetables are tender and browned in spots, about 10 minutes longer. Transfer vegetables to large platter. Serve with lemon wedges.
SPICY CARAMELIZED SQUASH WITH LEMON AND HAZELNUTS
This ultimate sweet-and-salty squash recipe can be done with most hearty orange vegetables, like sweet potatoes or even carrots (no need to peel any of these). The vegetables are tossed simply with olive oil and something sticky, like maple syrup or honey, and roasted until tender and caramelized. To add some texture back into the mix, the vegetables are finished with toasted nuts and plenty of fresh lemon zest for some perkiness.
Provided by Alison Roman
Categories dinner, vegetables, side dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. Cut the squash in half lengthwise. Remove pulp and seeds, if you like. Continue to cut squash into 1 1/2-inch wedges.
- Toss squash on a rimmed baking sheet with olive oil, maple syrup, paprika and red-pepper flakes. Season with kosher salt and pepper, and roast, turning each piece once, until both sides are evenly browned and squash is completely tender, 40 to 45 minutes.
- Meanwhile, toast hazelnuts in a small skillet over medium heat, tossing frequently until they're evenly browned, about the color of a good piece of toast, and smell almost like popcorn, 4 to 6 minutes.
- Remove from oven and transfer squash to a large serving platter. Drizzle with olive oil and a bit more maple syrup. Sprinkle with hazelnuts, flaky salt and more black pepper. Zest lemon over everything and halve lemon to squeeze over before serving.
ROASTED SQUASH WITH LEMON-TAHINI SAUCE
Browned edges mean great flavor for this side. If the squash hasn't browned, roast it a little longer.
Provided by Bon Appétit Test Kitchen
Categories Fruit Juice Side Vegetarian Quick & Easy Dinner Condiment Squash Winter Healthy Vegan Lemon Juice Bon Appétit
Yield 6 servings
Number Of Ingredients 10
Steps:
- Arrange racks in upper and lower thirds of oven; preheat to 425°F. Place kabocha on a rimmed baking sheet and delicata on a second sheet. Divide 3 tablespoons oil and 1 1/4 teaspoons cumin between sheets. Season squash with salt and pepper; toss. Roast for 15 minutes.
- Combine remaining 1/4 teaspoon cumin, 1 tablespoon oil, and scallions in a small bowl; season with salt and pepper and toss to evenly coat. Scatter scallion mixture over squash, dividing evenly between sheets, and continue to roast until squash is tender but not mushy, about 15 minutes longer (time may vary depending on squash).
- Meanwhile, whisk lemon juice, tahini, and 1 tablespoon water in a small bowl to blend. Gradually whisk in remaining 3 tablespoons oil. Season to taste with salt and pepper.
- Transfer squash to a platter. Drizzle tahini sauce over and sprinkle with Aleppo pepper.
More about "lemon roasted squash with tarragon recipes"
31 HEARTY AND DELICIOUS BUTTERNUT SQUASH RECIPES
From foodnetwork.com
Author By
ROASTED SUMMER SQUASH WITH THYME AND CHARRED LEMON
From sprinklesandsprouts.com
TARRAGON LEMON SUMMER SQUASH SOUP RECIPE ON …
From food52.com
TARRAGON AND LEMON ROASTED VEGETABLES VEGETARIAN RECIPE
From easyveggieideas.com
Cuisine BritishCategory Cost CuttingServings 4Calories 150 per serving
- Preheat the oven to 200C/400F/Gas 6. Cut the vegetables into bite sized chunks and place all but the courgettes in a large roasting dish. Add the olive oil, zest and juice, plenty of salt and ground black pepper and toss well to mix.
- Roast for 20 minutes. Remove from the oven, add the courgette and stir well to mix. Roast for a further 10-15 minutes or until all the vegetables are tender and lightly charred.
- Scatter over the herbs and return to the oven for a final 2-3 minutes or until the herbs are slightly wilted. Serve straight away stirred into pasta or leave to cool, spoon into a dish, cover and store in the fridge for up to four days.
SHEET PAN ROASTED VEGETABLES - EATINGWELL
From eatingwell.com
Servings 10Total Time 50 minsAuthor Paige GrandjeanCalories 132 per serving
LEMON TARRAGON SQUASH SLICES - LOW CARBE DIEM
50 OF GRANDMA’S BEST SQUASH RECIPES - MSN
From msn.com
ROASTED BANANA SQUASH WITH TARRAGON - HOPE MOUNTAIN NURSERIES
From hopemtnnurseries.com
ROASTED CALABAZA SQUASH WITH LEMON - DASH OF JAZZ
From dashofjazz.com
ROASTED SUMMER SQUASH (QUICK & EASY) - SPEND WITH PENNIES
From spendwithpennies.com
LEMON-ROASTED SQUASH WITH TARRAGON | RECIPE | VEGETABLE …
From pinterest.com
LEMON-ROASTED SQUASH WITH TARRAGON RECIPE: HOW TO …
From stage.tasteofhome.com
LEMON-ROASTED SQUASH WITH TARRAGON - COPY ME THAT
From copymethat.com
ROASTED SQUASH STEAKS WITH BROWN BUTTER & SAGE | HEALTHY …
From weightwatchers.com
ZUCCHINI RECIPES OUR READERS LOVE - THE NEW YORK TIMES
From nytimes.com
DELICATA SQUASH SALAD WITH CREAMY TARRAGON DRESSING - PINCH AND …
From pinchandswirl.com
LEMON-ROASTED SQUASH WITH TARRAGON | RECIPE - PINTEREST
From pinterest.com
LEMON-ROASTED SQUASH WITH TARRAGON - PINTEREST
From pinterest.com
SPAGHETTI SQUASH SALAD WITH PINE NUTS AND TARRAGON RECIPE
From foodandwine.com
BUTTERNUT SQUASH AND TARRAGON RECIPES - SUPERCOOK
ROAST TURBOT WITH FENNEL, TARRAGON AND LEMON RECIPE
From greatbritishchefs.com
BUTTERNUT SQUASH SOUP W/LEMON & TARRAGON - WENDI'S AIP KITCHEN
From wendisaipkitchen.com
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
You'll also love