Peppery Roasted Squash Pate Recipes

ROASTED SQUASH

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine squash, olive oil, garlic, and 1 pinch salt in a bowl; mix well. Place in a baking dish and cover with aluminum foil.
• Bake in the preheated oven until squash is soft, 45 to 60 minutes, depending on size of cubes.
• Combine panko with thyme, salt and pepper to taste, and butter. Distribute panko-butter mixture evenly on top of squash. Bake until topping is lightly browned, 10 to 15 minutes more.

PEPPERY ROASTED SQUASH PATE

Steps:

• In food processor, pulse squash, cheese, jalapeno to taste and pecans until pecans are finely chopped and ingredients are blended.
• Season to taste with salt and pepper. Refrigerate 2 hours before serving.

ROASTED SQUASH

Steps:

• Heat the oven to 400 degrees F/200 degrees C.
• Slice the squash into 3/8 inch/3/4 cm half-moons. Toss with the olive oil to coat. Arrange in slightly overlapping rows on a baking sheet. Sprinkle with salt and pepper. Scatter over the thyme sprigs and bay leaves. Dot the squash with the butter, then bake, turning halfway through roasting, until the squash is soft with slightly candied brown edges, 30 minutes.

YELLOW SQUASH AND PEPPERS

Steps:

• In a large skillet, saute the squash, onion and peppers in oil for 4-5 minutes or until crisp-tender. Add the remaining ingredients. Reduce heat to medium. , Cook, uncovered, for 3-4 minutes or until vegetables are tender, stirring occasionally. Serve with a slotted spoon.