Roasted Seasoned Winter Squash Medley
adapted from: http://www.skinnytaste.com/2015/10/roasted-seasoned-winter-squash-medley.html
1 tablespoon onion powder
1 tablespoon garlic powder
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper
2 tsp brown sugar
2 lbs mixed winter squash (butternut, kabocha, etc.), peeled and cut into 3/4 –inch cubes
1 tablespoon unsalted butter, melted
1 tablespoon olive oil
Preheat oven to 400 degrees.
In a small bowl, combine the onion powder, garlic powder, smoked paprika, cayenne, salt and brown sugar.
In a large mixing bowl, toss squash with butter and olive oil. Add 1 tablespoon of the spice mixture to the bowl and toss well to coat. Place squash on a sheet pan lined with parchment and bake for 40-45 minutes, tossing every 15 minutes, to allow for even browning. Sprinkle with 1 1/2 teaspoons more of spice mixture. Toss gently to coat and serve hot.
The first 5 ingredients would be an excellent spice mix for other items such as pork chops, sweet potatoes, soups and stews. I eliminated the salt from the original recipe – but if you feel like the mix needs it, add 1/2 tsp. kosher salt.
makes 2 loaves
3 cups flour
1 teaspoon salt, scant
1 teaspoon baking powder
1/4 teaspoon baking soda
2 cups zucchini
1 cup granulated sugar
1/2 cup applesauce, or egg substitute
1/3 cup vegetable oil
zest of one orange
1/2 teaspoon vanilla
3 tablespoon fresh squeezed orange juice
1/3 cup walnuts or raisins
1/2 cup powdered sugar
2 tablespoon orange juice
1/4 teaspoon zest
Preheat the oven to 350. Grease one loaf pan.
Wash and dry the zucchini. Using a box grater grate 2 cups worth and set aside.
Sift the flour, salt, baking powder and baking soda. Mix well with a whisk and make a well in the center of the mixture.
Wash and zest the orange.
In another cup mix the egg substitute (or applesauce), orange zest, juice, vanilla, oil and sugar until combined. Add to the flour mixture, folding gently until combined.
Fold in the zucchini (and walnuts or raisins if you are using them) and pour into greased loaf pan.
Bake for 40 minutes or until golden and a tooth pick inserted in the center of the bread comes out clean.
Prepare the glaze: Mix the remaining orange juice and 1/2 cup of powdered sugar in a small bowl. Add the remaining zest and stir until smooth and combined.
Cool the bread for 10 minutes in the pan. Then, run the blade of knife around the loaf to gently separate it from the sides of the pan. Invert the loaf and the bread should slide out. Place on a wire rack with a large pan or plate below it to finish cooling.
While the bread is still hot spoon half of the glaze onto the top loaf. It will almost immediately drip down the sides of the loaf. Cool completely before serving.
I would like to try this recipe replacing the orange zest with lemon zest, orange juice with lemon juice, and zucchini with summer squash!
This is my favorite alternative to pasta – and is such a treat in the cooler months!
Preheat Oven to 400 degrees
Cut the squash in half lengthwise and scrape out the seeds. Brush the flesh with 1-2 tablespoons of the oil and season generously (based on the size of the squas) with salt and pepper. Place the squash halves cut-side up on a baking sheet and roast until fork tender, about 50 minutes.
Garnish with parmesan cheese, sauce, or anything else to make it go with your meal.
1 lb Zucchini or Squash
2 T Olive Oil
Salt, Pepper, Seasoning of Choice
Preheat oven to 400 degrees.
Slice Zucchini/Squash into pieces 1/2 inch thick or thinner. Toss with olive oil and seasonings.
Line a baking sheet with foil, and arrange slices into a single layer.
Bake at 400 for 10 minutes. Carefully remove from oven and turn over slices. Replace in oven for additional 10 minutes. Adjust cooking times to get squash to desired done-ness.