Welcome to a culinary journey that celebrates the vibrant flavors of roasted squash and peppers! Embark on a delectable adventure as we present a collection of tantalizing recipes that showcase the versatility of these autumnal gems. From savory main courses to delightful side dishes, each recipe is carefully crafted to highlight the natural sweetness and earthy notes of squash and peppers. Whether you prefer a hearty one-pan meal, a flavorful vegetarian option, or a comforting soup, our selection of recipes caters to diverse tastes and dietary preferences. Get ready to delight your palate with the vibrant colors and irresistible aromas of roasted squash and peppers, transformed into culinary masterpieces that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED ACORN SQUASH WITH MUSHROOMS, PEPPERS AND GOAT CHEESE
Steps:
- For the acorn squash: Preheat the oven to 375 degrees F. Trim the tops and bottoms off the squash. Cut in half horizontally so the cut-ends will keep the pieces flat. Clean the inside of the squash. Separate the seeds from the membranes and rinse well. Dry the seeds with a paper towel and set aside.
- Place the squash cut-side up on a baking sheet, drizzle with the olive oil and sprinkle with 1 teaspoon of the salt and the pepper. Place the seeds on a separate baking sheet or foil. Roast the squash 30 minutes. Roast the seeds at the same time, checking and moving them around after 10 minutes and again after 20 minutes. Depending on the size of the seeds, they may be done after 20 minutes, or up to 30 minutes. Sprinkle the seeds with the remaining salt, and set aside with the squash.
- For the filling: Set a large saute pan over high heat and add the butter. When melted, add the cabbage, onions, peppers, sprinkle with salt and pepper and gently toss to combine. Allow the cabbage to wilt down, about 5 minutes. Add the mushrooms and cook, 3 to 4 minutes. Add the garlic and toss to combine. Saute 2 to 4 minutes longer, and adjust the seasoning with salt and pepper.
- For assembling: Preheat the broiler to low. Fill the roasted acorn squash halves with the filling. Sprinkle the crumbled goat cheese over the top, then top with the roasted squash seeds. Broil just until the cheese is warm. Garnish with a small amount of Italian parsley, if using, and serve.
SAUTEED YELLOW SQUASH, ZUCCHINI AND ROASTED RED PEPPERS
Make and share this Sauteed Yellow Squash, Zucchini and Roasted Red Peppers recipe from Food.com.
Provided by Papa D 1946-2012
Categories Onions
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet and add olive oil.
- Add onion and cook just until tender.
- Add wine, yellow squash, zucchini and continue cooking over medium heat, stirring until squash begins to soften.
- Cover and continue cooking over low heat until nice and tender (usually about 20-25 minutes). Add roasted red peppers during the last few minutes.
- Season to taste.
TACOS WITH ROASTED POTATOES, SQUASH AND PEPPERS (RAJAS)
You can turn the heat up or down on this taco, depending on your taste for spiciness. Season the potatoes, onions and squash before roasting. A comforting filling that you can heat up or tone down, depending on your taste for spicy. If you like heat, use a preponderance of poblanos and Anaheims for your peppers; if not, use more bell peppers. I season the potatoes, onions and squash with cumin and chili powder before I roast them, and serve the tacos with a cooked salsa ranchera.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, tacos, appetizer, main course
Time 40m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. Line 2 baking sheets with parchment. Place potatoes on one baking sheet and toss with salt to taste, 3/4 teaspoon each of the ground cumin and chili powder, and 1 tablespoon of the olive oil. Spread in an even layer.
- Place squash and onion slices on other parchment-covered baking sheet and toss with the remaining olive oil, salt to taste, cumin and chili powder.
- Depending on the size of your oven, roast vegetables together or separately on the middle rack. Roast potatoes for 20 to 25 minutes, stirring after 10 minutes, or until lightly browned and tender all the way through. Remove from oven and transfer to a large bowl. Roast squash and onions for about 15 minutes, stirring after 10 minutes, until tender and lightly colored. Remove from oven and add to bowl with potatoes. Add pepper strips (rajas) and toss together. Season to taste with salt, and add more chili powder if desired. Keep warm.
- Spoon filling onto warm tortillas and add a generous spoonful of salsa. Top with goat cheese and serve.
Nutrition Facts : @context http, Calories 395, UnsaturatedFat 8 grams, Carbohydrate 61 grams, Fat 14 grams, Fiber 9 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 945 milligrams, Sugar 9 grams
RICE WITH SUMMER SQUASH, RED PEPPERS, AND ROASTED PEPITAS
Provided by Jill Silverman Hough
Categories Side High Fiber Cinco de Mayo Dinner Bell Pepper Squash Healthy Low Cholesterol Party Seed Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Heat oil in heavy large saucepan over medium-high heat. Add onion and cook until soft, stirring frequently, about 4 minutes. Add bell pepper, yellow zucchini, and green zucchini; sauté until vegetables begin to soften, about 3 minutes. Add rice; sauté 1 minute, stirring constantly. Sprinkle with salt and pepper. Add broth, increase heat to high, and bring to boil. Reduce heat to low, cover, and cook until rice is tender, 18 to 20 minutes. Season to taste with salt and pepper. Stir in pumpkin seeds and parsley.
- Available at many supermarkets and at natural foods stores and Latin markets.
Tips:
- Choose the right squash. For roasting, look for squash varieties with firm, dense flesh, such as butternut squash, acorn squash, or kabocha squash.
- Cut the squash into even-sized pieces. This will help them cook evenly.
- Toss the squash with oil and spices. This will help them caramelize and develop flavor.
- Roast the squash at a high temperature. This will help them brown and caramelize.
- Roast the squash until it is tender. The squash should be easily pierced with a fork.
- Serve the squash roasted as a side dish or as a main course. Roasted squash can also be used in salads, soups, and stews.
Conclusion:
Roasting squash is a simple and delicious way to cook this healthy and versatile vegetable. Roasted squash can be enjoyed as a side dish, a main course, or an ingredient in a variety of other dishes. With a few simple tips, you can easily roast squash to perfection.
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