SQUEAMISH SQUASH WITH RICE
For a rice dish made for fall, add butternut squash to a combination of water, unsalted butter, and ginger and watch as it boils and bubbles. It's super versatile and absolutely delicious no matter how you serve it.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Number Of Ingredients 6
Steps:
- Bring water and ginger to a boil in a medium saucepan. Add squash, rice, butter, and salt. Reduce heat; simmer, covered, until liquid is absorbed and squash is tender, about 20 minutes.
RICE WITH SQUASH AND CUMIN
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Trim squashes and cut into small 1/4-inch dice. Heat 2 tablespoons olive oil in a frying pan and add 1/3 of the diced squashes and some salt and pepper. Saute small batches briefly over high heat stirring often until lightly browned and slightly soft. Transfer to a bowl. Cook diced onion in remaining olive oil in frying pan over medium heat 3 to 5 minutes. Stir in garlic and cook briefly. Add cumin, reduce heat to low, cook stirring about 2 minutes, and then add to squashes in bowl. Add rice and chopped parsley and adjust seasonings. Serve immediately.
ACORN SQUASH STUFFED WITH SAUSAGE AND RICE
This is a hearty meal all in one!
Provided by Cheryl King
Time 1h45m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Poke holes in the flesh of the squash with a fork. Coat flesh with olive oil and sprinkle with salt and pepper. Place on a baking sheet.
- Bake in the preheated oven until flesh is tender, 40 to 50 minutes. Remove from the oven and set aside until cool enough to handle, 10 to 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
- Meanwhile, combine rice, chicken broth, and water in a rice steamer. Seal and select setting according to manufacturer's instructions; cook until tender, about 18 to 20 minutes.
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet, breaking it up with a spoon, until some of the fat has rendered, about 5 minutes. Add onion, bell pepper, and celery; cook until sausage is completely browned and crumbly and vegetables are tender, 3 to 5 more minutes. Stir in sage, pumpkin pie spice, and paprika, and season with salt and pepper. Cook for another minute, then set aside.
- Scoop flesh from the cooled squash halves, leaving about 1/4 inch squash to retain structure. Place squash flesh in a bowl with sausage mixture, Cheddar cheese, and cranberries. Mix to combine then taste and adjust seasonings, if needed. Scoop filling into the squash shells and top with additional Cheddar cheese, if desired.
- Bake in the oven until cheese is melted and bubbly and the tops are nicely browned, about 15 minutes. Allow to cool for 5 to 10 minutes before serving.
Nutrition Facts : Calories 480.2 calories, Carbohydrate 61.1 g, Cholesterol 38.1 mg, Fat 20.5 g, Fiber 5.3 g, Protein 15.7 g, SaturatedFat 7.5 g, Sodium 779.3 mg, Sugar 13.8 g
SQUEAMISH SQUARES
These will be a big hit at Halloween - sticky, crunchy and chewy in one bite
Provided by Lesley Waters
Categories Afternoon tea, Treat
Time 1h20m
Yield Makes 16 squares or 32 bite-size chunks
Number Of Ingredients 9
Steps:
- Line a 20cm square tin with baking parchment or cling film. Place the dark chocolate, butter and golden syrup in a pan over a low heat and stir until melted.
- Put the Rice Krispies in a large bowl and mix in the blueberries, cranberries and marshmallows. Stir in the melted chocolate mixture until everything is well-coated. Spoon the mixture into the tin and spread out evenly. Chill in the fridge for an hour until set (or make the day before and chill overnight).
- Remove from tin and peel away paper or cling film. Using a sharp knife, cut into 16 squares or 32 bite-size pieces. Melt the white chocolate in a small bowl over a pan of barely-simmering water, or in the microwave on High for 1 min, stirring half way. Using a teaspoon, drizzle the white chocolate over the squares. Scatter with the jelly sweets, then allow to set before piling onto a serving plate. Keep in an airtight container for up to 2 days.
Nutrition Facts : Calories 197 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.15 milligram of sodium
PATTY PAN SQUASH AND RICE CASSEROLE
This patty pan squash casserole recipe was inspired by my sister-in-law's mother's recipe. She lives on a farm and they make their own sausage and grow their own vegetables. It can be changed up very easily.
Provided by Carrie H
Categories Side Dish Casseroles Squash Casserole Recipes
Time 1h25m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Peel squash and cut into 1-inch cubes.
- Heat olive oil in a large skillet over medium heat. Add sausage and onion; cook and stir until onion is translucent and sausage is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Stir in rice; saute until rice is lightly browned, 2 to 3 minutes. Transfer to a Dutch oven, add tomatoes and water, and season with salt and pepper.
- Bake, covered, until bubbly and rice is cooked through, about 1 hour.
Nutrition Facts : Calories 186.6 calories, Carbohydrate 16.8 g, Cholesterol 21.6 mg, Fat 9.4 g, Fiber 1.1 g, Protein 7.2 g, SaturatedFat 3 g, Sodium 488 mg, Sugar 2.8 g
RICE WITH SUMMER SQUASH
I don't usually create my own recipes, but this one passed my palate test. It offers a buttery flavor that those of us who are watching our weight miss at times. -Heather Ratigan of Kaufman, Texas
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan coated with cooking spray, cook carrots and onion in butter until tender. Stir in the broth, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 13 minutes., Stir in yellow squash and zucchini. Cover and simmer 6-10 minutes longer or until rice and vegetables are tender.
Nutrition Facts : Calories 123 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 346mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
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