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Pork Tenderloin with Green Beans and Summer Squash

Pork Tenderloin With Green Beans and Summer Squash

This one-pan job results in a hearty and warming dish. It’s all about bringing together seared pork tenderloin, green beans, and summer squash. Cooking them together lets them combine their flavors. Add more flavor with cooked garlic and onion and with tomato sauce. And add a hint of hotness.

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Ingredients Needed for Pork Tenderloin With Green Beans and Summer Squash

1 tablespoon vegetable oil
12 ounces of pork tenderloin, cubed
1 large onion, diced
2 garlic cloves, crushed
⅔ cup water
12 ounces of green beans
1 medium summer squash, cubed
1 chili, finely chopped
1 cup tomato sauce

How to Make Pork Tenderloin With Green Beans and Summer Squash

  1. Heat the vegetable oil in a skillet over medium-high heat and add the cubed pork. Stir and fry for 8 – 10 minutes, then transfer on a plate.
  2. Add the onion and garlic to the same skillet while lowering the heat. Cook and stir until softened.
  3. Add the cooked pork again. Cook and stir for a few seconds. Add the water, stir a little, and bring to a boil. Cover with the lid and simmer for 10 – 12 minutes.
  4. Add the green beans and summer squash. Mix a little. Add the chili, cover with the lid and simmer for 15 minutes.
  5. Add the tomato sauce and mix it in. Again, cover with the lid and simmer for 5 minutes.
Squash and Spinach Lasagna

Squash and Spinach Lasagna

This lasagna was made using fall as the main inspiration. Its main ingredients are squash, spinach, and zucchini. It’s a rich dish, very creamy, that will give you nice hints of special flavors like nutmeg, garlic, and basil. It also has delicious amounts of cheese, so it will be a hit among those who are cheese fans.

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Ingredients Needed for Squash and Spinach Lasagna


For the squash filling:

10 ounces of diced butternut squash, baked
3.5 ounces of ricotta
2 tablespoons of milk
½ teaspoon nutmeg
1 garlic clove, crushed

For the spinach filling:

6 ounces of ricotta
1 cup mozzarella, shredded
7 ounces of spinach, thawed
2 teaspoons of basil
pepper

For the rest:

vegetable oil
1 cup parmesan, shredded
3 zucchini, thinly sliced
10 lasagna sheets

How to Make Squash and Spinach Lasagna

  1. Add the roasted squash in a large bowl, along with the ricotta, milk, nutmeg, salt, and garlic.
  2. Set up your blender and blend everything into a smooth mash.
  3. Leave the mixture aside and in a separate bowl, add ricotta, mozzarella, spinach, basil, salt, and pepper.
  4. Again, blend everything into a smooth mixture.
  5. Grab a rectangular lasagna pan (around 10 X 5 inches) and apply a touch of vegetable oil.
  6. Start assembling the lasagna. Spread 1/4 of the butternut squash mixture on the bottom of the baking tray. Sprinkle a thin layer of parmesan on top. Add a layer of non-overlapping lasagna sheets and top it with the spinach mixture. Sprinkle some more parmesan on top and finish it with around 1/4 of the zucchini slices.
  7. Use the remaining ingredients to make 3 more lasagna layers.
  8. Slide the tray into the oven for the next 45 minutes at 350 degrees F/175 degrees C.
Summer Squash Frittata

Summer Squash Frittata

We have a frittata for breakfast. Let’s make it a big frittata, with 9 eggs, so you can share it with anybody you’d want. Enrich it with summer squash cooked in olive oil, grated cheddar, and tomato slices. Start your day in a delicious way.

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Ingredients Needed for Summer Squash Frittata


For the egg mixture:

9 eggs
salt
pepper
⅓ cup milk
1 tablespoon olive oil
1 summer squash, chunked
salt
pepper
2 teaspoons of olive oil
3 ounces of cheddar, shredded
2 medium tomatoes, sliced

How to Make Summer Squash Frittata

  1. For the egg mixture:

    Add the eggs to a bowl, season with salt and pepper, and whisk them. Add the milk and whisk more. Set aside.

  2. Heat 1 tablespoon of olive oil in a skillet over low heat. Add the summer squash and stir.
  3. Season with salt and pepper, stir and cook for 10 minutes.
  4. Transfer the cooked summer squash to the beaten eggs. Mix.
  5. Coat a large ovenproof skillet with olive oil using a brush. Add the summer squash and egg mixture.
  6. Top with shredded cheddar cheese and tomato slices.
  7. Bake for 30 minutes at 200⁰F/100⁰C.
Butternut Squash and Coconut Pie

Butternut Squash and Coconut Pie

If you’re on a dairy-free diet, try this butternut squash pie without fear. It’s made with coconut milk, which brings extra flavor to this delicious dessert.

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Ingredients Needed for Butternut Squash and Coconut Pie

½ butternut squash, peeled
½ cup brown sugar
2 tablespoons of pumpkin pie spice
2 cups of coconut milk
3 tablespoons of maple syrup
2 tablespoons of vanilla extract
1 tablespoon cinnamon powder
7 ounces of pie crust

How to Make Butternut Squash and Coconut Pie

  1. Cut the butternut squash into large pieces.
  2. Line a baking tray with parchment paper. Place the butternut squash on it, then sprinkle about 2 tablespoons of brown sugar and pumpkin pie spice on it. Bake for 60 minutes at 360˚F/180˚C.
  3. When the butternut squash is cooked through, add it to a blender. Add the coconut milk, maple syrup, vanilla extract, brown sugar, and cinnamon. Blend until smooth.
  4. Line the pie crust in a tart pan, and press it with your fingers on the bottom and edges of the pan. Pour the filling into it and bake for 60 minutes at 360˚F/180˚C.
Spiced Duck Leg Confit with Butternut Squash Puree

Spiced Duck Leg Confit With Butternut Squash Puree

The French duck leg confit is all about cooking the meat in its own fat. Spice up the meat heavily, so bring in cinnamon, star anise, and nutmeg. It is also good to increase the sour factor, by adding white wine vinegar to the duck while cooking it in the oven. After this step, roast your duck to perfection and serve it with a butternut squash puree.

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Ingredients Needed for Spiced Duck Leg Confit With Butternut Squash Puree

2 bay leaves
3 cinnamon sticks
3 star anise
1 nutmeg seed
1 teaspoon cloves
1 teaspoon allspice
1 teaspoon fennel seeds
2 duck legs
⅓ cup white wine vinegar
¼ cup vegetable oil
1 pound butternut squash, cubed
salt
pepper
2 tablespoons of olive oil
2 tablespoons of melted butter

How to Make Spiced Duck Leg Confit With Butternut Squash Puree

  1. Add the duck legs and the spices to a heat-proof bowl. Pour over them the white wine vinegar and vegetable oil. Cover with aluminum foil and bake for 20 minutes at 360⁰F/180⁰C.
  2. Line a baking tray with parchment paper. Add the butternut squash cubes and spread them evenly. Season with salt and pepper and drizzle with olive oil. Roast for 20 minutes at 360⁰F/180⁰C.
  3. Remove the duck legs from the oven. Transfer them together with the spices to a baking dish. Roast for 10 minutes at 360⁰F/180⁰C.
  4. Remove the butternut squash from oven and transfer them to a bowl. Add the melted butter and mash using a hand blender.
  5. Strain the puree into another bowl helping yourself with a rubber spatula.
  6. Serve the duck legs with some squash puree. Optionally, you can garnish with orange slices and baby corn.
Squash, Bacon and Cheese Pizza

Squash, Bacon and Cheese Pizza

We love topping our pizzas with all the delicious ingredients we can think of and always try new culinary combos. Because it’s squash season now, we’ve used it as the main ingredient for this pizza, along with some fried bacon and a light touch of Cheddar and gorgonzola. Needless to say, the pizza turned out fabulous!

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Ingredients Needed for Squash, Bacon and Cheese Pizza

1 ½ cups of flour
½ teaspoon salt
1 teaspoon dry yeast
½ cup water
1 tablespoon olive oil
3 tablespoons of honey
8 ounces of butternut squash, small cubes
2 teaspoons of vegetable oil
1 onion, chopped
3 slices of bacon, chopped
2 teaspoons of butter
¼ apple, cubed
½ teaspoon cumin powder
½ teaspoon chili powder
½ teaspoon cinnamon
1 teaspoon tomato paste
½ cup cheddar, shredded
1 ounce gorgonzola
sage

How to Make Squash, Bacon and Cheese Pizza

  1. Add the flour in a large bowl. Add the salt, dry yeast, pour the water, olive oil, and 1 tablespoon of honey.
  2. Use your hands to mix the ingredients, mixing vigorously, until you obtain a smooth dough.
  3. Let it rise for 60 minutes.
  4. Add the squash in a baking dish and drizzle 1 tablespoon of vegetable oil over it.
  5. Slide the dish into the oven and cook the squash for the next 15 minutes at 360 degrees F/180 degrees C.
  6. Heat the remaining oil in a skillet over medium heat. Add the onion and cook it until translucent.
  7. Add the chopped bacon and cook it for 2 minutes.
  8. Move the mixture over a paper towel and pat it dry.
  9. Heat the butter in a skillet over medium heat. Add the apple and the remaining honey.
  10. Season with cumin, chili powder, cinnamon, and tomato paste.
  11. Give it a good stir and add the bacon and onion mixture. Cook for 2-3 minutes.
  12. Line a baking tray with parchment paper.
  13. Roll the dough with a rolling pin until you obtain a round shape, approximately 12 inches (30 cm) in diameter. Lay the pizza dough on the parchment paper.
  14. Top it with the bacon and onion mixture and the diced roasted squash.
  15. Top the pizza with shredded Cheddar, gorgonzola, and sage.
Ground Beef Stuffed Squash

Ground Beef Stuffed Squash

For this diet-friendly recipe, we’ve used butternut squash and ground beef in a very delicious way. First, we’ve made a hearty filling with ground beef, mushrooms, tomatoes, and bell pepper. The next step was to roast the butternut squash and then stuff it with the meat and vegetable mixture. After baking this stuffed butternut squash for a few minutes, the dish is ready to be served without any guilt!

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Ingredients Needed for Ground Beef Stuffed Squash

1 butternut squash
1 tablespoon of extra virgin olive oil
1 pound ground beef
1 onion, diced
3 garlic cloves, crushed
4 mushrooms, chopped
1 large tomato, chopped
1 yellow bell pepper, diced
½ teaspoon dried thyme
½ teaspoon dried oregano
cayenne pepper
salt
pepper
5 ounces of parmesan, grated

How to Make Ground Beef Stuffed Squash

  1. Preheat the oven to 400ºF/200ºC.
  2. Cut the butternut squash into halves and remove its seeds with a spoon.
  3. Line a baking tray with parchment paper and lay the butternut squash halves on it. Roast for 30 minutes.
  4. Meanwhile, heat the olive oil in a skillet. Add the ground beef and cook it until brown, stirring often.
  5. Add the onion, garlic, and mushrooms. Cook until the onion softens.
  6. Add the tomato, bell pepper, dried thyme, oregano, cayenne pepper, salt, and pepper. Stir and cook further for about 15 minutes, on low-medium heat.
  7. Remove the roasted butternut squash from the oven and scoop out some more of its flesh, to make room for the stuffing.
  8. Stuff the butternut squash halves with the beef mixture and top with grated parmesan.
  9. Return to the oven and cook for 10 more minutes.
Butternut Squash and Spinach Tortellini

Butternut Squash and Spinach Tortellini

These creamy tortellini are so good, you just can’t get enough of them! Mashed butternut squash is cooked in a heavy cream sauce and flavored with nutmeg, paprika, lemon pepper seasoning, and it is served with baby spinach and fresh parsley. It’s a great option for when you want to leave meat aside for a while.

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Ingredients Needed for Butternut Squash and Spinach Tortellini

salt
5 ounces of tortellini
1 cup heavy cream
½ teaspoon nutmeg
½ teaspoon paprika powder
lemon pepper seasoning
3.5 ounces of butternut squash, mashed
salt
pepper
2 ounces of baby spinach
2 tablespoons of fresh parsley, chopped

How to Make Butternut Squash and Spinach Tortellini

  1. Heat a saucepan over medium heat and fill it halfway with water. Bring it to a boil and add a pinch of salt.
  2. Add the tortellini and cook them according to the instructions on the package.
  3. Next, heat a skillet over medium heat and pour the heavy cream. Add the nutmeg, paprika, and lemon pepper seasoning.
  4. Add the butternut squash mash and season with salt and pepper. Give it a good stir.
  5. Add the pasta, spinach, and stir well, leaving the pan on the heat for 1-2 more minutes.
  6. You can serve the dish with some chopped parsley on top.
Roasted Pork Chops with Spinach and Squash

Roasted Pork Chops With Spinach and Squash

A savory looking pair of pork chops is just right to spoil yourself after a long week. But, if you are tied to a diet, it’s not exactly the lightest meal. You can change that by serving it with the right side. Cook it into the oven with some butternut squash and spinach, flavored with a light touch of sage. You will surely enjoy it!

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Ingredients Needed for Roasted Pork Chops With Spinach and Squash

2 tablespoons of vegetable oil
2 medium-sized pork chops
salt
pepper
1 ounce walnuts
1 teaspoon brown sugar
½ cup apple cider vinegar
4 shallots, halved
7 ounces of butternut squash, small dices
sage
2 ounces of baby spinach

How to Make Roasted Pork Chops With Spinach and Squash

  1. Heat 1 tablespoon of vegetable oil in a skillet over medium heat.
  2. Add the pork chops and season them with salt and pepper.
  3. Cook for 5-6 minutes per side.
  4. Heat the remaining oil in a cast-iron skillet over medium heat.
  5. Add the brown sugar, a touch of salt and pepper.
  6. Mix until the sugar melts and pour the apple cider vinegar.
  7. Add the shallots, butternut squash, and sage. Cook for 2 minutes.
  8. Add the pork chops, spinach, and walnuts.
  9. Slide the skillet into the oven for the next 20 minutes at 360 degrees F/180 degrees C.
Honey Roasted Butternut Squash Soup

Honey Roasted Butternut Squash Soup

Nothing beats a nice warming soup served in the right moment. And this honey roasted butternut squash soup is really delicious! Roasting the squash into the oven with a nice drizzle of honey on top gives it a smooth and sweet flavor. Also, this soup is flavored with garlic, butter, nutmeg, and sage.

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Ingredients Needed for Honey Roasted Butternut Squash Soup

10 ounces of butternut squash, diced
2 tablespoons of honey
1 tablespoon butter
2 onions, chopped
4 garlic cloves
2 carrots, thinly sliced
2 cups of vegetable stock
salt
pepper
½ teaspoon nutmeg
1 teaspoon paprika
sage
1 cup sweet corn
sour cream (optional)
fresh parsley (optional)

How to Make Honey Roasted Butternut Squash Soup

  1. Preheat the oven to 350 degrees F/175 degrees C.
  2. Add the diced squash in a baking dish. Drizzle the honey over it.
  3. Slide the tray into the oven for the next 15 minutes.
  4. Next, heat a saucepan over medium heat. Add the butter and melt it.
  5. Add the onion, garlic, and carrot.
  6. Pour the vegetable stock and season with salt, pepper, nutmeg, paprika, and sage.
  7. Give it a good stir and cover it with a lid. Simmer for 20 minutes.
  8. Add the sweet corn and roasted squash. Keep it on heat for 2-3 minutes.
  9. Move the liquid into the blender and blend everything until smooth.
  10. Optionally, you can serve the dish with sour cream and chopped parsley.
Butternut Squash Pizza

Butternut Squash Pizza

You won’t be making this pizza that often, but since it’s autumn season and butternut squash is waiting for us at just about any corner, it would be a shame not to try it asap. Butternut squash is the main ingredient for the dough, being mixed with chickpea flour, flax seeds, and almond flour to obtain a nice and delicious crust. It is topped with pesto sauce, cherry tomatoes, radicchio, and arugula.

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Ingredients Needed for Butternut Squash Pizza

1 pound butternut squash, small dices
1 tablespoon olive oil
2 tablespoons of flax seeds
¾ cup chickpea flour
1 cup almond flour
2 teaspoons of dried oregano
salt
pepper
3 tablespoons of pesto sauce
1-ounce cherry tomatoes, halved
3 radicchio leaves
0.5-ounce arugula

How to Make Butternut Squash Pizza

  1. Preheat the oven to 380 degrees F/190 degrees C.
  2. Line a baking tray with parchment paper and lay the diced squash on it. Pour a small drizzle of olive oil over it.
  3. Slide the tray into the oven and bake the squash for the next 15 minutes.
  4. Soak the flaxseeds in 1/4 cup of water for the next 15 minutes. Add them into a blender when ready and blend them until smooth.
  5. Add the roasted squash into a large bowl and blend it using the immersion blender. Mix it with chickpea flour, almond flour, dried oregano, and flax seeds. Season with salt and pepper. Mix with a spatula until smooth.
  6. Line a baking tray with parchment paper.
  7. Give the dough a circular 12 inches (30 cm) in diameter shape and lay it in the baking tray.
  8. Slide the tray into the oven for the next 7 minutes at 360 degrees F/180 degrees C.
  9. Evenly spread the pesto sauce over the dough. Top the pizza with cherry tomatoes, radicchio, and arugula.
  10. Slide the pizza into the oven for the next 7 minutes at 360 degrees F/180 degrees C.
Roasted Butternut Squash and Potato Cream Soup

Roasted Butternut Squash and Potato Cream Soup

The weather is chilling and you need something to warm you up? Let’s make a delicious creamy soup! We’ve used roasted squash as the main ingredient, and mixed with some potato, to make the soup extra creamy. The soup is ready in about 1 hour, so if you’re cold now, you’ll warm up in no time!

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Ingredients Needed for Roasted Butternut Squash and Potato Cream Soup

1 pound butternut squash, cubed
1 large potato, cubed
salt
pepper
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon vegetable oil
1 onion, thinly sliced
1 carrot, thinly sliced
1 celery stick, thinly sliced
1 teaspoon thyme
3 cups of vegetable stock

How to Make Roasted Butternut Squash and Potato Cream Soup

  1. Add the cubed veggies in a large bowl.
  2. Season them with salt, pepper, and pour a small drizzle of olive oil. Mix well.
  3. Slide the tray into the oven for the next 25 minutes at 400 degrees F/200 degrees C.
  4. Heat a skillet over medium heat, add the butter in it and melt it. Add the vegetable oil, onion, carrot, and celery. Season with thyme, salt, and pepper.
  5. Cook the veggies for 2 minutes.
  6. Next, add the roasted veggies into the skillet.
  7. Pour the vegetable stock and simmer for 20 minutes.
  8. Next, move everything into the blender and blend until smooth.
  9. Optionally, serve the soup with sour cream!
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