Roasted Butternut Squash Salad with Blue Cheese Vinaigrette

I am getting a little tired of cold-weather fare, and am ready for lighter dishes. This salad is perfect for a light, winter dinner using in-season produce. I am posting the link to Southern Living’s  Roasted Butternut Squash Salad with Blue Cheese Vinaigrette instead of  the recipe, because of the links for the dressing and the squash on the original page. I have been making this delicious and fun recipe for years, and I will be making it again as soon as butternut squash goes on sale.

Spaghetti Squash Boats

Last night I made the most amazing spaghetti squash casserole. No, there was no actual pasta involved, but instead the squash itself looks like pasta. My two-year-old was skeptical because I baked and served it in the squash shell. She looked at the dish before even trying it and said, “I no wike dat!” My husband and I lied in unison. “It’s pasta.” She tried it and loved it. My five-year old took one bite and said, “I want this for lunch tomorrow too.” But, we ate it all.

Above are pictures of the squash cooked, roasted to be exact. (click on the pics and they will enlarge) There is a really big flavor difference in roasting the squash, and the usual way people are instructed to cook it — with a little water in the pan. Using water gives it more of a steamed flavor. Roasting the squash brings out all the sugars so beautifully and makes it sweet. Also, cook on a baking sheet, not a 9×13 because the higher sides will not allow it to carmalize as well.

If you have never cooked with this winter vegetable you are in for a real treat. Serve it with marinara on top for a low-carb dinner too. This is a must try! And I’m not lying.

Spaghetti Squash Boats
Adapted from Taste of Home

• 1 medium spaghetti squash (2 to 2-1/2 pounds)
• 1/4 pound ground beef (I think I added more)
• 1/2 cup chopped onion
• 1/2 cup chopped green or red bell pepper
• 1/2 cup sliced fresh mushrooms (my kids hate mushrooms, so I omitted)
• 3 garlic cloves, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 can (14-1/2 ounces) can stewed tomatoes with Italian herbs (wash your scissors, stick them in the can and cut them up before adding
• 1/3 cup shredded part-skim mozzarella or cheddar cheese

Directions

Cut squash in half lengthwise; scoop out seeds. Place squash, cut side down, on a cookie sheet. Bake, uncovered, at 375° for about 20 – 30 minutes, or until tender. When cool enough to handle, scoop out squash, separating strands with a fork; set shells and squash aside.

In a skillet, cook the beef, garlic onion bell pepper, and salt/pepper. Cook over medium heat until meat is no longer pink. Add the mushrooms, basil and oregano. Cook and stir for 2 minutes. Add tomatoes; cook and stir for 2 minutes. Stir in squash. Cook, uncovered, until liquid has evaporated, about 10 minutes. Fill shells; place in shallow baking dish.

Bake, uncovered, at 350° for 15 minutes. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Yield: 4-6 side-dish servings or 2 main-dish servings.

Show-Stopping Fall Vegetarian Dish

I really love vegetarian cooking – - I think it’s exciting. Exploring vegetarian cooking really exposes you to new techniques and ingredient combinations you would have never considered. This recipe is one of my all-time favorites.

This recipe uses my favorite vegetable of all time – - butternut squash – - in a really interesting way. I would have never thought to combine butternut squash and tomatillos. If you have never seen a tomatillo before, they are small and green, with a paper husk on the outside. After you husk the tomatillos they will be sticky on the outside, so you really have to wash them.

I am submitting this recipe as written, but would like to make a few suggestions I got from the recipe review on the Epicurious website. First of all, chunk the butternut squash and toss it with olive oil, a little chili powder, cumin, and a pinch of cinnamon. Roast it until it starts to carmalize and go from there. I have also added black beans instead of corn before, but if you do use corn you can buy roasted corn in bags at Trader Joe’s. Speaking of Trader Joe’s, I am not a believer in the pre-peeled butternut squash. I read a review in Cook’s Illustrated that confirms my belief that the stringy part where you get the seeds has a lot of flavor that you only get with the fresh. But, if you are busy, do what you need to do!

Butternut Squash Enchiladas with Tomatillo Sauce

Bon Appétit, 1998

• 2 small butternut squash (about 2 1/2 pounds total), halved
• 2 tablespoons olive oil
• 1/4 cup chopped onion
• 1 tablespoon minced garlic
• 1/2 cup drained canned corn
• 12 6-inch-diameter corn tortillas
• 2 cups grated Monterey Jack cheese (about 8 ounces)
• 2 cups grated mozzarella cheese (about 8 ounces)
• Tomatillo Sauce
• Sour cream
• 1/3 cup chopped pitted black olives

Tomatillo Sauce Recipe

• 1 1/4 pounds tomatillos, husked
• 2/3 cup chicken stock or canned low-salt broth
• 2/3 cup chopped fresh cilantro
• 2/3 cup chopped green onion tops
• 1 large jalapeño chili, sliced

Cook tomatillos in pot of boiling water until soft but still whole, about 4 minutes. Drain. Place tomatillos in processor. Add remaining ingredients; puree. Transfer to bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)