Sunday, March 25, 2012

Last Squash Standing

I have had one last butternut squash left in my basket for the last month. It has been just begging me to make it into something wonderful. My daughter created the recipe for the sandwich patties and I made one of my favorite butternut recipes, Butternut Lasagna.  We hope you enjoy them as much as we did. If you have one last squash standing trust me and make these recipes! Start by cutting your squash in half and placing it cut side down in a pan with a 1/2 cup of water in the bottom. Bake at 350 for approx 1 hour.

Last Squash Standing Sandwich Patties

1/2 of a large  baked butternut squash
1/2 c. cooked rice
1/4 c old fashioned oats
1 can kidney beans, drained
1 clove minced garlic
1 tsp smoked paprika
1/2 cup chopped parsely
1/2 tsp salt
pepper to taste
Scoop flesh from squash into a food processor and add the rest of the ingredients.  Pulse just until blended. You DO NOT want to puree, just mix!Carefully form mixture into patties and bake on a parchment lined baking sheet. Bake at 400 for 40 minutes, flipping patties half way through. We served on toasted bread with horseradish mayo, sliced radishes, spinach, thinly sliced sharp white cheddar cheese, and sliced avocado. Delicious!! The patties themselves are rather plain, so they lend well to whatever accompaniments  you would desire. Of course you could also add your choice of different spices and seasonings to the patties themselves. We made extra and froze some for later. These were good for hot and cold sandwiches.

Butternut Lasagna with White Beans and Kale
1/2 of a large baked butternut squash
1 can of cannellini  beans, drained
4 cups of chopped kale
1 medium onion chopped
2 garlic cloves
1 tsp salt
1/4 cup Parmesan cheese or nutritional yeast 
1 box of lasagna noodles-I used Ener G gluten free lasagna noodles, but you can use your choice
1 jar of your favorite spaghetti sauce, or equivalent amount of home made sauce

Preheat oven to 350. Heat 2 tbsp of olive oil in large skillet and add chopped kale, onions, and garlic. Saute until kale is soft and onions are translucent. Scoop the flesh of the squash into food processor  add the drained beans,  the sauteed kale mix, salt, nutritional yeast or Parmesan cheese Pulse until blended. Spread 1/2 cup of tomato sauce into bottom of pan and put one layer of UNCOOKED noodles over sauce. Spread a layer of squash mixture and then top with tomato sauce and another layer of noodles. Repeat until squash mixture is gone and end with a layer of noodles. Mix 1/2 cup of water with the sauce left in the jar and pour over top layer of noodles. Cover with foil and bake for 1 hour. You can top with cheese if desired, but my family didn't even miss it! 

A simple salad made with the lettuce from your weekly share is the perfect compliment to this lasagna. Try topping with this super simple vinaigrette.  Mix 1/4 cup balsamic vinegar, and combine with 3/4 cup olive oil. Add 2 garlic cloves finely minced, 2 tsp honey, and 1/2 tsp each of salt and pepper and mix well.

Instead of garlic bread round off this meal with these delicious cheddar and chive, scones.

Springtime Dinner Scones              
2 cups of flour-I used spelt
1 tablespoon sugar
 1 tablespoon baking powder
 1 1/4 teaspoons course salt - I used Celtic Salt
stick unsalted butter
 2/3 cup sour cream or plain Greek yogurt
1 cup grated cheddar
3 tablespoon finely chopped fresh chives

Mix dry ingredients and use a pastry blender or 2 knives to cut the butter into the dry mix until it resembles course crumbs. Add sour cream and cheese and chives. Mix until just combined and then drop onto baking sheet and bake at 425 for approx 25-30 minutes.  If you are gluten free try the recipe for scones from Gluten-Free Goddess. I will post a link to it later.

I wish you good eating this week-Joy


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