Archives for posts with tag: Squash

Meal: Butternut squash macaroni and cheese with sage and ham.

Back Story: We love this dish and tonight I wanted to recreate it with wheat/gluten-free ingredients. Wheat-free eating was recommend to me by a long-time doctor. It’s been almost a week and I feel great. To make this dish, I used Quinoa pasta, gluten-free bread crumbs, and a wheat-free flour mix to thicken the bĂ©chamel. Give it a try.

Method: Cut the butternut squash (BnSq) in half and bake for 1 hour (or until soft) at 350 degrees. Meanwhile, cook pasta and prep sage, shallot, ham (optional) and cheeses. Sauté the onion and sage in butter. When aromatic, add pinch of nutmeg and cook for another minute or until you smell the nutmeg. Add 5 teaspoons of the wheat-free flour mix. Cook for 3-4 minutes, stirring constantly. While this is going, heat 2 cups of fat free milk in the microwave for 3 minutes. Whisk in the milk and bust up the lumps then add the grated cheese. I used a cup is Monterey Jack and a cup of cheddar (both 1/2 fat). Whisk until creamy. Combine the strained pasta, ham, sauce, pepper, and scooped out of 1/2 the BnSq. Mix and top with homemade herbed bread crumbs. Cover with foil and bake at 350 for 30 minutes. Remove foil and bake for another 15 minutes at 350 degrees. Let rest for 10 minutes then enjoy. I think wheatless eating can be wonderfully delicious.

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Appetizer: Squash blossoms stuffed with goat cheese

Back Story: Gardeners know that, often times, there is just too much squash to know what to do with. One way to manage your crop is to nip the blossoms before the veggie emerge. Try stuffing them with goat cheese. When fried briefly, they serve as crispy yet silky vessels for the salty creamy goodness.

Method: Cream three tablespoons of goat cheese with fresh chopped chive. Stuff each blossom with a grape-sized ball of cheese, twist shut and secure with a piece of chive. Dip in egg white and roll in your choice of breading. You could use flour, panko, or corn meal. I decided to use 1 part hush puppy mix and 1 part jiffy corn muffin mix. I fried these for 2 minutes in olive oil and drained on a brown paper bag. Serve with a dipping sauce of fat free thousand island dressing spiked with shiracha sauce. Boom.

Update: You can bake these too. I haven’t ever tried to bake with the coating, but it worked well without. Just baked on parchment paper for 20 minutes at 425, flipping once. If you baking with the coating, let us know.

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Meal: Summer squash and Zucchini Salad

Back Story: This super easy and delish recipe is from Barbara Roth, one of my favorite people. Great use of raw squash and basil. Healthy eats too.

Method: Julienne four small squashes with your MF secret weapon mandolin. Add chopped basil and the juice on a lemon. Salt, pepper and two tablespoons of excellent olive oil. We get ours from Berkshire Organics. It’s terrific.

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