Squash Selections
CRUNCHY PARMESAN SQUASH
2 small acorn squash
1/2 cup (125 mL) fine dry bread crumbs
1/2 cup (125 mL) freshly grated Parmesan cheese
1 tsp (5 mL) paprika
1/2 tsp (2 mL) cayenne pepper
1/3 cup (75 mL) butter, melted
Line a large rimmed baking sheet with nonstick foil. Halve squash lengthwise; remove seeds. Cut squash crosswise into
3/4 inch (2 cm) thick slices. Combine bread crumbs, Parmesan cheese, paprika and cayenne pepper in a pie plate.
Working with one piece at a time, brush cut sides of squash with melted butter. Place squash in bread crumb mixture,
pressing lightly so that bread crumb mixture adheres; turn to coat both sides. Place in a single layer in prepared pan.
Bake, uncovered, at 400ºF (200ºC) for 20 minutes. Remove pan from oven. Gently turn squash over and continue baking
for 15 minutes or until squash is tender and golden brown. Serves 8 - 10.
HARVEST SQUASH MEDLEY
5
2
1
2
2
cups (1.25 L) cubed squash
cups (500 mL) cubed sweet potatoes
tbsp (15 mL) oil
tbsp (25 mL) honey
tbsp (25 mL) orange juice
1/2
1/8
1 1/2
1
1/2
tsp (2 mL) cinnamon
tsp (0.5 mL) nutmeg
tsp (7 mL) grated orange peel
apple, peeled and cubed
cup (125 mL) chopped walnuts, toasted
Combine squash and sweet potatoes; place in a greased shallow 2 quart (2 L) casserole. Heat next 6 ingredients (oil
through orange peel) in a saucepan, stirring until combined. Drizzle over squash and sweet potatoes. Cover casserole and
bake at 350°F (180°C) for 45 minutes. Stir in apple and bake, uncovered, for 30 minutes. Top with walnuts. Serve with
roast pork, meat loaf or fish. Serves 6 - 8.
CHICKEN AND SQUASH PATTIES
1 1/2 lb (0.75 kg) ground chicken
3/4 cup (175 mL) shredded peeled
butternut squash
1/2 cup (125 mL) fine dry bread crumbs
1/4 cup (50 mL) finely chopped onion
1/4 cup (50 mL) chopped fresh parsley
2 tsp (10 mL) grated orange peel
1
3/4
1/2
1/2
1
1
tsp (5 mL) paprika
tsp (3 mL) salt
tsp (2 mL) freshly ground pepper
tsp (2 mL) sage, crumbled
egg, beaten
tbsp (15 mL) oil
Maple or pancake syrup
Combine first 11 ingredients (chicken through beaten egg) until well blended. Shape chicken mixture into 40 patties, each
about 1 1/2 inches (3.75 cm) in diameter. Heat oil in a large nonstick frypan over medium heat. Cook patties in batches
until browned on both sides and completely cooked, about 6 - 8 minutes per side. Serve with syrup.
Makes about 40.
Cook’s Note: If desired, ground turkey may be substituted for the ground chicken in this recipe.
–––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––
Need tips on cooking, recipes, food safety, stain removal and other household problems? We can help. Call us toll-free
at 1.877.420.9090, email us at [email protected], or chat with us online using our live chat tool!
ROASTED BUTTERNUT SQUASH
1
1/2
1/4
1/4
tbsp (15 mL) oil
tsp (2 mL) salt
tsp (1 mL) cinnamon
tsp (1 mL) ground ginger
1/4 tsp (1 mL) nutmeg
4 cups (1 L) cubed peeled butternut squash
(1/2 inch/1.25 cm)
Preheat oven to 400°F (200°C). Grease a rimmed baking sheet or line with nonstick foil. Combine oil, salt, cinnamon,
ginger and nutmeg in a bowl. Add squash and toss until coated. Place squash in a single layer on prepared pan. Bake,
uncovered, stirring once, for 20 - 25 minutes or until squash is tender. Serves 4.
HARVEST BUTTERNUT SQUASH SOUP
1
2
1/2
1/4
1/4
6
tbsp (15 mL) oil
cups (500 mL) chopped onions
tsp (2 mL) cinnamon
tsp (1 mL) ginger
tsp (1 mL) freshly ground nutmeg
cups (1.5 L) cubed peeled butternut squash
4
1/2
1/4
1/2
cups (1 L) canned chicken broth
tsp (2 mL) salt
cup (50 mL) chopped fresh cilantro
cup (125 mL) salted roasted pepitas, optional
Heat oil in a large saucepan over medium heat. Add onions, cinnamon, ginger and nutmeg; sauté for 2 minutes. Add
squash, broth and salt. Bring to a boil. Reduce heat; cover and simmer until squash is tender, about 20 minutes. Puree
soup in batches in a blender. Soup may be prepared to this point and refrigerated for up to 24 hours. Return soup to
saucepan and heat to serving temperature. Stir in cilantro. Top with pepitas. Serve immediately. Serves 4 - 6.
Cook’s Note: Pepitas are pumpkin seeds with their white hulls removed. They are dark green in colour and found in
specialty stores and the bulk foods section of grocery stores.
ROASTED SQUASH AND SPINACH CANNELLONI
Cannelloni are large tubes of pasta that are typically filled with ricotta cheese,
spinach and meat. This vegetarian version uses roasted squash instead of meat in the filling.
2 cups (500 mL) cubed peeled acorn squash
(1 inch/2.5 cm)
1 cup (250 mL) cubed red onion (1 inch/2.5 cm)
2 tsp (10 mL) oil
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground pepper
1 can (680 mL) tomato sauce with herbs
16 oz (500 g) ricotta cheese
1 pkg (10 oz/300 g) frozen chopped spinach,
thawed and squeezed dry
1/2 cup (125 mL) freshly grated Parmesan cheese
1 egg
1 pkg (200 g) oven-ready cannelloni tubes
1 cup (250 mL) shredded provolone cheese
1 cup (250 mL) freshly grated Romano cheese
Preheat oven to 400ºF (200ºC). Grease a rimmed baking sheet or line with nonstick foil. Combine squash, onion, oil, salt
and pepper in a bowl; toss until squash and onion are coated. Place squash mixture in a single layer on prepared pan.
Bake, uncovered, stirring occasionally, for 45 minutes or just until squash and onion are tender and lightly browned; cool.
Reduce oven temperature to 350ºF (180ºC). Spread 1 cup (250 mL) tomato sauce in bottom of a greased 9x13 inch (23x33
cm) baking dish; set baking dish and remaining tomato sauce aside. To prepare filling, place squash mixture in a food
processor. Process, using an on/off motion, until well combined. Add ricotta cheese, spinach, Parmesan cheese and egg;
process until almost smooth. Spoon filling into a pastry bag fitted with a large plain tip. Pipe filling into cannelloni tubes.
Alternatively, filling may be spooned into cannelloni tubes. Place filled cannelloni in a single layer on top of tomato sauce
in baking dish. Pour remaining tomato sauce over top. Bake, covered, for 45 minutes. Remove baking dish from oven.
Uncover and sprinkle with provolone cheese and Romano cheese. Continue baking, uncovered, for 15 - 20 minutes or until
bubbly, heated through and cannelloni tubes are tender. Let stand for 5 minutes before serving. Serves 8 - 10.
Cook’s Note: ATCO Blue Flame Kitchen used Hunt’s Tomato Sauce with Onion, Herbs and Spices and Catelli Express OvenReady Cannelloni in this recipe. These cannelloni tubes do not need to be cooked prior to filling.
Reprinted 2016 © ATCO Blue Flame Kitchen. All rights reserved.
–––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––
Need tips on cooking, recipes, food safety, stain removal and other household problems? We can help. Call us toll-free
at 1.877.420.9090, email us at [email protected], or chat with us online using our live chat tool!