Category: Squash

Baked Buttercup

Fast and easy, my family’s favorite squash!

Preheat oven to 350°F.
Rub outside of squash with a touch of olive oil, just enough to make it shine. Place it on a lined baking sheet in the oven for about ¾ to 1 hour, until lightly browned and soft the the poke of a wooden spoon. Remove from oven, cut in half, scoop out and discard seeds and strings.
Serve in a dish or in the squash shell. This squash is dry and sweet. Try it with a pat of butter and a drizzle of maple syrup.

Winter Squash Braised in Apple Cider

2 lbs Delicata or Butternut Squash
2 tbsp unsalted Butter
2 tbsp finely chopped Rosemary
2 c fresh Apple Cider
Salt and freshly ground Pepper
Balsamic or apple cider Vinegar, to taste

  1. Peel the squash and dice it into 1/2 inch cubes or even smaller. If using Delicata, remove the seeds with a long spoon, then slice into rounds.
  2. Melt butter in a wide skillet and add the rosemary. Cook over medium heat to flavor the butter. After 3 minutes, add the squash and cider plus enough water to cover. Bring to a boil, add 1/2 tsp salt, and simmer until squash is tender, 20 to 25 minutes, by which time the juice will have reduced enough to provide a glaze for the squash. If not, raise the heat to reduce it quickly. Sprinkle on a tsp of vinegar and taste for salt. Add more vinegar if you need to balance the sweetness, then season with pepper.

from “Left Foot Organics”

Veggie Spaghetti Dinner

Spaghetti Squash is easy to fix. You can have an Italian dinner in an hour. Grab a stick of French bread the next time you are shopping or if you have time to bake your own, all the better.

You’ll need:
1 large spaghetti squash
Olive oil
1 chopped onion
1 cored and chopped pepper
2 medium zucchini or other summer squashes
2 tomatoes
Herbs – season with your favorite to taste
Spaghetti Sauce – use your favorite
Bread – your favorite crusty loaf

Begin by roasting your unpeeled squash in the oven. Rub hands with olive oil and then rub squash skin, place on a foil covered sheet, until it is lightly browned and the kitchen is fragrant about 40-50 minutes – xl sizes can take an hour). While it is cooking you can prepare the rest of the meal.

Slice your bread and then reassemble the slices back into the loaf shape, wrap the loaf shape in foil and leave the top seam open an inch down the length of the loaf.

Chop all your vegetables. The size you chop your vegetables depends on your taste. If you like to taste each flavor then leave them in large chunks, but if you have small children (especially those who like to pick individual veggies out, then chop them all fine and they will all blend together into the sauce).

Now you are ready to assemble. Sauté onions, peppers, and zucchini in a hot skillet on the stove top with a little garlic and olive oil. When the onions turn clear, add a handful of cored and diced tomatoes (again, choose the size you like). Cook it for another ten minutes stirring often until the tomatoes lose their shape. Turn it off and cover and let sit. If you are hiding the veggies, now is a good time to add an optional jar of your favorite spaghetti sauce.

Remove the spaghetti squash from the oven when cooked (it will dent nicely with the handle of a wooden spoon.). Put previously prepared bread wrapped in foil into oven. Place squash onto a platter. Let it sit for a few minutes. Slice down the center and discard the seeds and “goo”. Scrape a fork along the walls to remove the spaghetti shaped squash and place in your largest pasta dish or platter.

Serve your veggies and sauce over your spaghetti squash for a wonderful meal for the whole family. Don’t forget the bread to sop up all those delicious juices and flavors.

Kale Sautee

12 oz kale
Olive Oil

1 Clove of Garlic
Several Seasonal vegetables

Rinse & Pat dry Kale; tear leaves into about 1-inch pieces, discarding tough ribs and veins.

Put Olive oil and Sliced Garlic into deep Frying Pan. Cook on low until the garlic smells fragrant.  Add Kale and cook 5 minutes. 
Add other vegetables like, onions, peppers, Swiss chard, Summer squash, and drizzle more olive oil over all to keep from sticking to pan. Cook for 15 minutes together. If using green beans add them during the last 5 minutes to keep crisp and colorful.
Serve over pasta or with grilled chicken or with grilled pork kabobs for a complete meal.

Summer Vegetable Stew with Basil Puree

Cooking Light JULY 2000


Basil Purée :

  • 3/4-1 cup basil leaves
  • 1 garlic clove
  • 3 tablespoons water
  • 2 tablespoons olive oil
  • 1/8 teaspoon salt

Stew :

  •  1 tablespoon olive oil
  •  2 bay leaves
  •  2 onion, cut into 1/4-inch-thick wedges
  •  3 garlic cloves, halved
  •  2 thyme sprigs
  •  1 cup (2-inch-thick) sliced carrot
  •  1 Quart small red potatoes, if large halved
  •  1/2 teaspoon salt
  •  1/2 teaspoon black pepper
  •  2 cubed summer squash (aprox 3/4 pound)
  •  1 bell pepper (cut into strips)
  •  1 cup green beans (cut into 2 inch pieces)
  •  1 tomato, peeled and cut into 1-inch pieces
  •  2 tablespoons (1/2 ounce) grated fresh Parmesan cheese


To prepare basil purée, combine basil and 1 garlic clove in a blender; process until smooth. Add water, 2 tablespoons oil, and 1/8 teaspoon salt; process until blended. Set aside.

To prepare vegetables, heat 1 tablespoon oil in a large Dutch oven over low heat. Add bay leaves; cook 1 minute. Add onion, 3 garlic cloves, and thyme; cover and cook 10 minutes. Add carrot, potatoes, 1/2 teaspoon salt, and black pepper; cover and cook 20 minutes. Add squash and bell pepper; cover and cook 15 minutes. Add the green beans and tomatoes; cover and cook 10 minutes. Discard bay leaves and thyme. Spoon stew into individual bowls; drizzle with the basil purée, and sprinkle with Parmesan.

Nutritional Information /per serving Calories: 240 Calories from fat: 36%, Fat: 9.7g, Saturated fat: 1.7g, Monounsaturated fat: 6.3g, Polyunsaturated fat: 1.1g, Protein: 6.8g, Carbohydrate: 35.4g, Fiber: 7.5g, Cholesterol: 2mg, Iron: 3.3mg, Sodium: 373mg, Calcium: 123mg.

Broccoli-Basil Mac and Cheese


Ingredients :

1 small winter squash, peeled, seeded and cut into tiny chunks
olive oil
1 bunch of basil, stems removed
2 slices good brown bread, stale or dried out in the oven
1/2 a small head of broccoli, roughly chopped
4 tablespoons creme fraiche or sour cream
1 3/4 cups grated white cheddar cheese
1 3/4 cups grated gruyere cheese
a large handful of cherry tomatoes
3 cups dried (whole wheat) macaroni elbows

Preparation :

Preheat your oven to 400F / 200C with a rack in the middle. Put a large pot of water on to boil. Place the squash on a large baking sheet, drizzle with a bit of olive oil, sprinkle with salt and pepper, and bake for about 20-25 minutes, or until golden. In the meantime, pulse half the basil, all of the bread, the broccoli and a lug of olive oil in a food processor until you’ve got a fine crumb. It’ll be a bit damp – that’s o.k. Transfer to a small bowl and give the processor a rinse. In a separate bowl, combine the creme fraiche and grated cheeses. Place the cherry tomatoes in the food processor with the remaining basil. Pulse a couple times to break things up, then add to the creme fraiche mixture and stir well. Boil the pasta in well-salted water for a bit less time than the package suggests – you want it ever so slightly undercooked. Drain, reserving a big cup of the hot pasta water for later use. Return the hot pasta to the pan and add the cheese mixture to it. Add the squash and give it a good stir. Add pasta water to thin the sauce to the consistency of cream. It can be a bit runny as the pasta will soak it up in the oven. Transfer everything to a large baking dish or casserole. Sprinkle the green breadcrumbs evenly across the top and bake for 20 -25 minutes or until the topping is crunchy. Remove from the oven, and wait 10 minutes before serving.

Smothered Yellow Squash with Basil

Smothering is a Cajun cooking term that refers to browning anything from meat to vegetables in oil, then braising it in a small amount of liquid, tightly covered, until tender. Active time: 15 min Start to finish: 30 min


  • 2 tablespoons olive oil
  • 1 lb medium yellow squash, halved lengthwise and cut crosswise into 1/8-inch-thick slices
  • 2 garlic cloves, finely chopped
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup finely chopped fresh basil


Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add half of squash and sauté, stirring occasionally, until browned, about 5 minutes. Transfer browned squash to a bowl, then heat remaining tablespoon oil and sauté remaining squash in same manner. Return squash in bowl to skillet. Add garlic and sauté

© 2019 Valley Dream Farm

Theme by Anders NorenUp ↑