Side Dish recipe swap ~ Roasted Spiced Squash

I love, love, love these recipe swaps! And I love, love, love squash! The two together- wonderful!!! This one entailed side dishes. And this one was so good!!! According to Coleen, the The Redhead baker, she made it on Thanksgiving, but forgot to snap a picture, so she didn't get to blog it. But, she says her non-veggie-eating brother even liked it.And I am not surprised! This is loaded with yumminess. It's no secret, I don't like Rachael Ray's recipes, moreso because usually something about them doesn't mesh- the time allotment or amounts, etc. Well, the only thing I didn't listen to here was RR's advice about spice clumping... I love little clumps of brown sugar & left them! YUM.

For my part, I gave the swapee a choice between: Patatas Bravas or a veg (minus the sausage): Brussels Sprouts with Pancetta & Apple Chicken Sausage

Let's see what was chosen! Thank you, as always, to Sarah at A Taste of Home Cooking for hosting!!!

<3 Lishie

Roasted Spiced Squash
slightly adapted from Rachael Ray Magazine

•     2 TBSp extra virgin olive oil, plus more if needed ('twas!)
•     1TBSp brown sugar
•     1/2 tsp ground cinnamon
•     1/2 tsp smoked paprika
•     sea salt
•     3 lbs butternut squash - peeled, seeded & cut into 3/4" cubes (about 8 c)

    Preheat the oven to 425 degrees. In a small bowl, mix 2 TBSp extra virgin olive oil, the brown sugar, cinnamon, paprika & 1 tsp salt. Divide the squash between 2 large rimmed baking sheets. Drizzle the spice mixture evenly over the squash; toss to coat. (The squash should be lightly coated. If the spices are clumping up, add a little more oil & toss again.) Spread the squash out in an even layer; bake until the edges are browned, rotating the pans halfway through cooking, about 20 minutes.
    Transfer the squash to a serving dish.

Squash Chips & more...

So, my friend Nicole gifted me with a 4 & 1/2 foot uber squash she & her hubby grew in their garden! This veg was enormous!!! (See picture at left). I say "was" because I have put this freshness to great use this past week. 

I've made Squash cakes (See my potato pancakes- just SUB squash for potato :) ) I've also made Squash quiche (see zucchini quiche & sub squash for zucchini). And the no fail, quick bread... (see zucchini bread & sub squash for zucchini). But lo & behold, I still have... yes, you guessed it, SQUASH.  

You have seen them in the grocery store- veggie chips. They are so different & delicious & expensive at times! Make your own!!! It's easy.... So I went to town slicing thin strips with my mandoline & made these Squash Chips. They are delicious! But eat them fresh! The crunch will leave them quickly.  

Squash Chips

• 2 Medium Summer Squash
• Olive Oil Cooking Spray
• Sea Salt

Preheat oven to 200 degrees.

Clean, peel & slice the squash very thin. I used a mandoline to make the perfect thinness but you can use a paring knife, carefully. 

Spray baking sheet with cooking spray & place single slices of the squash all along the baking surface. Spray the squash slices with the cooking spray then sprinkle the sea salt over them. Bake for 1 hour or until the slices are dry & crispy.

<3 Lishie 

P.S.- Don't be surprised if one more Squash-errific post comes to be! :)

Garden Tomato–Zucchini Tian

We love fresh veggies & always have an abundance of them (never mind the fact that my father in law grows them too!!!) And herbs ~ a Summer Bounty! So I am always looking for ways to make them to showcase a variety at the same time outside of a salad... Tian's are perfect because they are so pure~ the cooking process simply brings out the intense, true flavors of the veg & allows a few different varieties to marry in the baking dish. I recently saw this recipe from Saveur which, along with my father-in-law's gorgeous tomatoes, plus,  reminded me to make one... It was delish! Use it to top some pasta & you have a delicious vegetarian meal or go ahead & have it as a side.

Saveur promises: 

"This beautiful dish "speaks" summer, using vegetables just plucked from the garden. Fresh herbs enhance its simplicity."

& delivers!

Tomato–Zucchini Tian

Adapted from SAVEUR

• 1 medium eggplant, peeled & sliced 
• Salt
• 1 large onions, peeled & sliced
• 1 clove garlic, peeled & minced
• 1⁄2 cup extra-virgin olive oil
• Freshly ground black pepper
• 1 medium zucchini, sliced diagonally
• 1 medium yellow summer squash, sliced diagonally
• 2 ripe large tomatoes, sliced
• 4~6 fresh basil leaves 
• 1⁄2 cup grated parmigiano-reggiano (optional)

1. Cut eggplant in 1" slices, sprinkle with salt, & place in a colander. Drain for 30 minutes, then pat dry.

2. Cook onions and garlic in 3 tbsp. of the olive oil in a medium skillet over medium heat until slightly browned, about 10 minutes. Transfer to a medium baking dish. In the same skillet, cook eggplant in 2–3 tbsp. of the olive oil until tender and slightly browned, about 10 minutes. Season with salt & pepper, and stir into onion mixture.

3. Preheat oven to 400°. Arrange zucchini, squash & tomatoes in layers with eggplant. Place in the basil, on the sides, drizzle with remaining oil, season with salt & pepper, and bake 30–40 minutes. Sprinkle with cheese, if using, and serve.

BTW~ Have I mentioned that if a recipe even mentions cheese as "optional", it's always a must for me? ;)

Enjoy!

<3 Lishie