Cooking With Romeo » Vegetable Dishes

Baked Acorn Squash Rings (Romeo’s Fall Favorite)

Romeo — Mon, 26 Oct 2009 22:38:06 +0000

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Baked Acorn Squash Rings

These are just delicious. A great accompaniment to any Fall meal. Especially great with stuffed chicken breast, or as an addition to Thanksgiving Dinner.

Acorn squash is very hard and can be difficult to cut, so be careful and watch your fingers. This is an easy recipe for the most delicious acorn squash I have ever had.

Recipe: Baked Acorn Squash Rings

Summary: Baked Acorn Squash Rings make a delicious fall side dish.

Ingredients

1 Acorn Squash
3 Tbsp Butter
3 Tbsp Brown Sugar

Instructions

Preheat oven to 425 degrees.
Do not peel your Acorn squash, the contrast of green and orange makes a beautiful meal display of taste and colors. You can eat the Acorn Squash ring if you like – although we normally don’t. Once cooked, the skin easily pulls away from the squash with a fork.
Cut 1/2 inch from top, and bottom of squash and discard.
Cut remaining squash into 3/4″ rings, and use a spoon to scoop out the seeds from the middle of each ring.
Place squash rings on baking sheet.
Melt 3Tbsp of butter, and mix well with brown sugar.
Using a brush, glaze the top side of your squash rings with the butter/brown sugar mixture.
Bake squash rings in preheated oven for 12 minutes.
Remove squash rings from oven, flip rings over and glaze other side with butter/sugar mixture.
Place rings back in oven for another 10 – 12 minutes, until golden and caramelized.
Remove rings from baking dish, while still hot, as the sugar will harden and make it difficult for removal, once it cools.
Acorn squash rings are excellent served as a side dish, or for a little more flare, serve with cranberry stuffing in the center of squash rings. For the love of food!

CulinaryTradition: USA (General)

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Oven Roasted Butternut Squash

Romeo — Wed, 23 Sep 2009 01:15:00 +0000

Oven Roasted Butternut Squash

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Butternut squash is a wonderful Fall/Winter side dish. This oven roasted butternut squash is the perfect accompaniment for a pan fried steak, fish or baked chicken dish. It is so good, sometimes I can eat just a plateful of the squash for dinner.

Recipe: Oven Roasted Butternut Squash

Summary: Butternut Squash with brown sugar, roasted in the oven.

Ingredients

1 Butternut Squash
Non Stick Spray
2 Tbsp Butter
2 Tbsp Brown Sugar
Pinch of Sea salt
Pinch of pepper

Instructions

Preheat oven to 400 degrees
With a sharp kitchen knife, cut about one inch off of the bottom of the butternut squash, and about one inch from the top. Discard these pieces.
Either with a sharp knife or a good peeler, remove the thick skin from the squash. I prefer to use a knife, however I must warn you to be careful and protect your fingers. The squash rind is hard and it takes some good old fashioned muscle power to peel it away. If you are not careful, your fingers can become easy targets.
After squash is fully peeled, slice the squash once length wise.
Using a spoon, remove the inner seeds and pulp.
Slice each half of the squash into one inch slices, and then into bite size cube-like pieces.
Spray a baking dish with non stick spray, then place the squash cubes inside the baking dish.
Melt two Tbsp of butter in microwave and drizzle over top of squash pieces.
Add a pinch of salt and pepper to the squash.
Sprinkle 2 Tbsp of brown sugar over the top of the squash pieces and bake in oven for 55 minutes.
Check every ten minutes and stir with wooden spoon.
Squash is done when sugar has caramelized the squash to a golden brown color.

CulinaryTradition: USA (Southern)

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Vegetable Tart

Romeo — Sun, 03 May 2009 02:49:33 +0000

Garden Vegetable Tart

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This vegetable tart is AMAZING. The first time I made it, I almost ate the whole thing. What a great way to cook up a summer meal and get your vegetables. This vegetable tart is great right out of the oven, or even chilled as a light lunch.

Recipe: Vegetable Tart

Summary: Delicous and Light Vegetable Tart

Ingredients

Pie Crust (For this, I used a pre-made pie crust I purchased at the supermarket, but you can certainly make your own pie crust if you prefer).5
All Day Tomatoes Sliced into quarters. (If you prefer, you can use store bought tomatoes – but I HIGHLY recommend you try the All Day Tomatoes, if you have the time)

2 Shallots, sliced into thin strips

1 Medium green squash sliced into thin slices

Small bunch of asparagus (about 10 – 12), sliced into bite size pieces about 1/2 inch.

2 cups of sliced fresh mushrooms

3 Eggs

1 cup of Gruyere Cheese. Gruyere Cheese is very rich and works well with this recipe, however it can be pricey too. If you do not want to use Gruyere, you can also substitute Asiago, Romano or Parmesan.

Salt and Pepper

2 Tablespoons Olive Oil

Instructions

Preheat oven to 350 degrees Place your pie crust into a pie tin or baking dish and using a fork, poke holes in bottom and sides of crust for even bakingBake empty pie crust in oven for about ten minutes, then remove from oven and set aside.In a small amount of olive oil, saute the shallots in a pan on medium heat. Cook until slightly browned then remove to a plate and set aside.
Saute sliced mushrooms in a small amount of olive oil and a pinch of salt and pepper, until brown and searing begins. Mushrooms should not only be cooked, but have a nice fried texture to them (about 10 – 12 minutes). After cooking, set the mushrooms aside on plate with shallots.

Saute sliced asparagus and green squash in pan, with small amount of olive oil and a pinch of salt and pepper for seasoning. Squash should be cooked enough to soften but remain firm. About 5 or 6 minutes.

Add slices of All Day Tomatoes, shallots, and mushrooms to the pan of asparagus and squash, stirring vegetables together.

Remove from heat and set pan aside to cool for a few moments.

In a large bowl, use a fork to beat 3 eggs well. Then, add 3/4 of the shredded cheese to the egg and mix.

Add vegetable mixture to egg and cheese, tossing mixture until all vegetables are well coated.

Empty vegetable and egg mixture into your baked pie crust. Sprinkle remaining cheese on top of pie.

Bake in oven at 350 degrees for 15 – 18 minutes

Enjoy warm or cold – It is delicious either way!

CulinaryTradition: Italian

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