Winter Squash A-Z: Heirloom Zucchini Pie

If you haven't tried or even considered trying any of the squash recipes I have posted this winter so far....let this be the one!  It is so universally appealing and delicious.  I just think it would be the perfect thing for any family dinner or party.  The first time I tried this pie was at my friend Nicole's townhouse.  She was hosting our weekly med wives get together and the Ogglet and I were the only ones in attendance that week.  Well, once I tried this yummy pie I knew I just had to help her eat as much as possible ;-)  It has a mild flavor since the base is Zucchini and is just overflowing with butter which I'm not sure how that can be bad.

So, Nicole got this simple recipe from her mom and we're not sure where her mom got it just that it's been a family favorite of theirs for years.  My sweet friend was kind enough not only to share her family recipe but, to allow me to share it here.  After making it this past weekend I am convinced that it should be in everyone's repertoire.  This is the perfect thing for a side at dinner or a potluck.  It reminds me a little bit of a quiche so, I think it would be perfect for brunch as well.  But, when ever or wherever you make it just get ready for compliments because it is yummy!  

Heirloom Zucchini Pie

4 cups thinly sliced zucchini

1 cup chopped onion

1/2 c. butter

2 tbsp parsley

1/2 tsp salt

1/2 tsp pepper

1/4 tsp garlic powder

1/4 tsp oregano

1/4 tsp basil

2 beaten eggs

2 c. shredded mozzarella

Cook zucchini with butter and onions until softened, then add the rest of the ingredients. Place in pie crust and bake for approximately 25 minutes. 

note:  I actually found that I had to bake for more like 40 minutes but, I did put the pie on a cookie sheet which might have slowed the cook time??? Not sure since I'm not much of a pie baker but, I'm glad I took this step since the pie definitely bubbled over a bit and would have been a big mess in the oven if I hadn't.  

Now, the only part you might have trouble with is believing that Zucchini is a winter squash.  All I know is that I just bought a bunch of Zucchinis and it IS winter!  But, more importantly it starts with Z and I'm thinking this is the only way to properly end this series.  Please, if you've tried any of the squash recipes post a comment and share what you thought of it.  And if not, go make this now!  You won't regret it.

Winter Squash A-Z: Spaghetti Squash Gratin

So I have to admit once again that I had never eaten spaghetti squash until today.  And now I know what I was missing!  If you haven't had it before run (don't walk) to your local grocer and then try this recipe.  I can't get over how little you need to make this gratin and yet it is so yummy!  First, I think if you have a picky eater in the family this is the squash to try because it has a much more subtle flavor than any squash I have ever tried.  And I can't get over how cool the squash "transforms" to a spaghetti like consistency.  It amazed me because it was so difficult to cut in half before baking but, after scooping the flesh out it came apart into a consistency somewhere between linguine and sauerkraut.  I don't know that I could really describe the flavor but, it is subtle .....and really good.  Also, this gratin is amazingly simple to make with very few ingredients.  I'm thinking it is going to be my new favorite squash recipe....perfect as a side with your dinner at home or, to take to a potluck!  When you follow the link over to the recipe you will be on a blog that is a new favorite of mine as well.  So far I've only made two of her recipes but, I love how she combines comfort foods with healthy cooking.  Next I want to try some of her ethnic recipes.  But, just click on the link below to hop on over to Daily Unadventures in Cooking and just peruse the variety of interesting recipes.

http://www.dailyunadventuresincooking.com/recipe/spaghetti-squash-gratin-recipe/

If you like a sweet snack that is also easy to make try the Peanut Butter and Jelly Bars.   I think I am becoming a big fan of bars over cookies because I can whip it together and get it in the oven.  For me, baking batches of cookies and watching a two year old just don't mix.  So, I have made these twice over the last few weeks and they are nice for a snack any time of day.  Being pregnant I also like that they satisfy my sweet tooth and my appetite at the same time. They're also tastier if you sing Peanut Butter Jelly Time in your head while eating them. Try it!

http://www.dailyunadventuresincooking.com/2010/02/peanut-butter-and-jelly-bars-recipe.html/

Winter Squash A-Z: Butternut Squash Epic Fail....Almost!

Some of you might say you can't go wrong with Butternut Squash but, I'm here to say: Yes you can!  I actually made a few attempts with one squash and three recipes.  Now, I will be the first to admit that I don't have varied experience when consuming butternut squash.  No one has ever cooked it for me and I've never seen it on the menu at a restaurant in any form.  I do feel like I had heard of a lot of it being made into a soup so I was wanting to do something a little different than "the norm."  Steering as far away from silky soup as possible I decided to try a recipe that I saw on Dr Oz over a year ago.  It was one of those recipes I had been meaning to try for forever but, hadn't gotten around to.  The Hungry Girl Blog author raved about it on Dr Oz and I willingly believed.  I will say however, that it didn't live up to expectations.  Has anyone made these Butternut Squash fries and had success? It sounded great...a lower calorie alternative to sweet potato fries!  Was it something I did wrong? I really LOVE sweet potato fries so I thought this would be right up my alley too but, something just didn't taste right.  Very disappointing after the prep time of cutting, drying, etc. I started to wonder if it was my prego taste buds but, even Annabel wouldn't eat them and she's not a picky eater so.... I shared all that to say that I am NOT sharing that recipe with you  today. 

Next, I was eager to redeem the poor squash which I had only used a third of.  I decided to go a more traditional route and had a little time while Ogglet napped to make something nice for dinner.  I decided to make a Butternut Squash Bisque recipe from one of my cookbooks and a garlic and cheese biscuit with salad.   Sounds good right?  I started the recipe the silliest way possible.  Rather than reading it to be sure I had the ingredients I just jumped right in assuming I knew more or less what would be in this soup.  I was surprised part-way through to discover that it called for some potatoes.  This was unexpected (to me at least) but, it seemed like a small amount compared to the other ingredients so I was unconcerned.  After making this bisque...my first bisque actually I was soooooo disappointed.  The potatoes in my opinion ruined the texture.  It gave the bisque a graininess that you would not expect from butternut squash puree.  Annabel liked it though and not wanting to be wasteful I reheated and ate this with the biscuits for lunch two days after. I will admit it grew on me a bit...actually reminded me of the base to a corn chowder my mom used to make when I was a kid.  But, I wanted a creamy butternut soup NOT corn chowder without the corn so, this too I consider a fail.  If anybody reading this knows a great butternut squash recipe for soup please send it my way and it will be appreciated!
If you've read this far into my post, i certainly appreciate your dedication and don't want to leave you empty handed so here is a recipe you must try!  It is very simple and easy to make and since I don't remember now where I first learned it I'm just going to give you a rough description of how I make it.  This is the one butternut squash recipe that I know for sure is a winner.  It's so easy to make but is so unique to most people that it really is a special dish to serve for family or friends.  I've been making it for a few winters now and my hubby never gets tired of it and neither do I.

Ravioli with Butternut Squash Puree

Cut squash into 1" cubes and boil until soft. 
Once soft, puree squash in a food processor or blender.   I use some of the water from boiling the squash to bring the puree to a pasta sauce consistency.  
Return puree to pot (minus the excess water of course) to reheat.  Then add salt, nutmeg and cinnamon to taste.  Depending on the squash I have often added a few tablespoons of brown sugar as well but, this is totally optional.  If you prefer more savory flavor you could also add pepper....just do what feels right! 
In the meantime boil your favorite cheese ravioli.  When ravioli is done, drain and ladle squash puree over like you would any sauce.  A little grated Parmesan on top will give it a nice touch.  Now, enjoy!

Mmmmm....

Ogglet loves soup!

Winter Squash A-Z: Garlicky Baked Buttercup Squash

Wow!  It sure has been for-ev-ah  since I started this "series"  so if you were anxiously awaiting another installment it is finally here.  I will say part of the problem was being busy but, also these squashes are not as easy to find as you would think.  Finding recipes for less common squash is not impossible but, buying some of them in your area might be next to impossible.  I actually found this super yummy sounding soup recipe and an amazing cooking blog in the process.  It calls for Banana squash which is supposedly available at grocery stores but, I tried all the stores in Erie and even checked local stands and of course went grocery shopping on black Friday when we were in Columbus, OH....so I DID try.  But, if by some luck you have grown some of this giant yellow squash or know someone who has check this recipe out!  Apparently it is pretty much interchangeable with butternut squash as for flavor but, has a softer, smoother texture.  http://changeabletable.blogspot.com/2009/11/smooth-as-silk-banana-squash-soup-every.html  Haven't tried it yet but, will report back when I do. 
Since I couldn't find the Banana squash I finally went to the next available which I found here locally at more than one store.  It is Buttercup and it is kind of a black squash that to me tastes a heck of a lot like acorn squash.  I actually had trouble finding a recipe specifically for it and needed a side one night so I made a recipe for butternut squash and found a staple that I LOVE and will be sure to make over and over again.  http://allrecipes.com/recipe/garlicky-baked-butternut-squash/  This recipe was so flavorful and delicious and really so ridiculously easy!  The only recommendation I would have is to cut the salt in half or just sprinkle the salt to taste rather than mixing in it like the recipe calls for.  It was too salty for  my taste so you might be the same and I'm thinking it's easier to add more later than to take it off.  If you try any of these recipes I would love to hear about it!  Please comment and let me know what you think.  Also, I am doing butternut next...trying to hurry up and get to pumpkin because I am planning to bake a yummy desert that you won't want to miss!

Winter Squash A-Z: Sausage and Apple Stuffed Acorn Squash

What's not to love about fall?  I mean there are wonderful smells, changing leaves, pumpkins, cider... Quality time with family all without the pressure of what to buy your aunt Susie this year. There are sweaters and cool nights with bonfires.  There is great comfort food and I love ALL the festivities that come with fall holidays.  Of course there is the sound of dry leaves whisking along the ground and looking up to see orange and red trees against a blue sky.  For me fall has always been the best season and I could probably go on about all the wonderful things about fall.  But, this is about squash and as much as I LOVE fall foods I must admit that I am a bit of a novice when it comes to squash.  I don't remember eating a lot of it growing up, unless you count my grandma's pumpkin pie ;-)  So, this year I've decided to expand my horizons along with my cooking repertoire with this nutritious yet, delicious food.  Since I happened to begin this journey with acorn squash I figured why not go in alphabetical order.  

Now, I have never eaten acorn squash (to my best memory) though my mom insists that she did make it when we were growing up.  BUT, after tasting my first baked acorn squash this weekend I'm pretty sure I would remember that delectable experience.  Wow!  I'm definitely thinking this would be awesome baked on it's own like in the pioneer woman recipe I originally was planning to make which called just for butter, brown sugar and maple syrup...yum.

http://thepioneerwoman.com/cooking/2008/10/delicious-baked-acorn-squash/

But, I had these squash which I bought more or less on a whim and was trying to figure out what I would serve with them.  I decided to make them for my mom who would be arriving from a long drive and after eating these we would be diving straight into a long day of painting.  So, I was hesitant to go vegetarian and wanted something that would really stick to our ribs.  As a result, I started searching for stuffed acorn squash not knowing what I would get when I saw something with SAUSAGE!  Ok, I love sausage....or maybe I just love sage because we really just eat turkey sausage but, I couldn't resist this recipe and all it's sausage, appley, sagey goodness.  Plus, I just love to try a recipe with 5 stars....it always seems to end well.  And end well it did!  I can't tell you how much I enjoyed this savory sweet dish and I loved that fact that it was so nutritious with no sacrifice on taste.  I made mine with turkey sausage which I'm thinking is just as yummy but the recipe does call for sausage.  But, don't take my word for it, please follow the link and try it for yourselves. Also, I would really love to hear if anybody has an awesome recipe for acorn squash...I am so hooked and can't wait to cook it again.

http://www.food.com/recipe/sausage-and-apple-stuffed-acorn-squash-146036