Best 6 Sweet And Sour Winter Squash Recipes

PORK WITH SWEET-AND-SOUR SQUASH

Steps:

• Put a baking sheet in the oven and preheat to 450 degrees F. Toss the squash with 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper and spread in a single layer on the hot baking sheet. Roast until the squash is tender and browned on the bottom, about 20 minutes.
• Meanwhile, chop the celery and red onion and set aside. Heat 1 tablespoon olive oil in a large nonstick skillet over high heat. Season the pork with salt, pepper and 1 tablespoon thyme. Add
• 2 pork scallopini to the skillet and cook, turning once, until browned and just cooked through, about 3 minutes. Remove to a plate and cover to keep warm. Add 1 more tablespoon oil to the skillet and repeat with the remaining pork.
• Add the remaining 1 tablespoon oil, the celery, red onion and 1/4 teaspoon salt to the skillet. Cook, stirring, until crisp-tender, about 3 minutes. Add the garlic, capers and remaining 1 tablespoon thyme and cook, stirring, until the garlic is golden, about 3 minutes. Add the squash, vinegar, sugar and 1/4 cup water and cook until the liquid is almost absorbed, 1 to 2 minutes. Season with salt and pepper and stir in the basil. Divide the pork and vegetables among plates.

KADDU (SWEET AND SOUR BUTTERNUT SQUASH)

Steps:

• In a large (12-inch) deep sauté pan over medium heat, warm the oil. Once the oil begins to shimmer, add the fenugreek seeds and cook until they start to sputter, which should be within seconds. Reduce the heat to medium-low and swirl in the turmeric. Add the onion and sauté until it just starts to soften, 3 to 4 minutes. Add the ginger, chile powder and asafetida (if using), and cook for 1 minute. Add the butternut squash and salt, cover and cook until the squash is tender, 10 to 15 minutes.
• Stir in the tomatoes, lime juice and brown sugar. Reduce the heat to low, cover and cook until the tomatoes are soft but still retain their shape, about 5 minutes. Remove from the heat. Taste and adjust the lime juice and salt according to taste. Garnish with the cilantro and serve warm.

KADDU (SWEET AND SOUR WINTER SQUASH)

Steps:

• Peel and cut squash in half. (If it's too hard, zap squash in microwave for a couple minutes to make life easier). Scoop out and discard insides. Cut into 1-inch pieces, rinse, drain and set aside.
• Heat oil in a frying pan on medium high heat. Add cumin and fenugreek seeds and cook for a few seconds until seeds are golden brown.
• Add chopped squash, turmeric, salt, coriander, cayenne (if using), and water. Stir, cover and bring to a boil. Reduce heat and simmer 15 - 18 minutes until squash is soft to the touch. Stir occasionally.
• Add lemon juice and sugar. Mash squash with a large spoon or potato masher and simmer 5 - 7 minutes.

STIR-FRIED TOFU, RED CABBAGE AND WINTER SQUASH

Steps:

• In a small bowl, whisk together 1 tablespoon of the soy sauce, the rice wine vinegar, sugar or honey, sesame oil and cornstarch. Set aside.
• Heat 1 tablespoon of the oil over medium-high heat until a drop of water sizzles and evaporates upon contact. Add the tofu, and stir-fry until lightly colored, about three minutes. Remove from the pan, and season to taste with soy sauce.
• Add the remaining oil to the pan. When it is hot, add the butternut squash. Stir-fry until it begins to color, five to eight minutes. Add salt to taste, the ginger and garlic. Stir-fry for about 30 seconds, and add the cabbage. Stir-fry until the squash is tender and the cabbage is crisp-tender, about six minutes, adding about 1/4 cup water to the pan from time to time if the vegetables begin to stick. Return the tofu to the pan.
• Stir the sweet and sour mixture, and add to the vegetables. Stir just for a few seconds until they are glazed. Remove from the heat and serve with grains or noodles.

SWEET AND SOUR WINTER SQUASH

Steps:

• 1. Precook halved squash cut side down 10 minutes in 350 degree oven.
• 2. Slice garlic paper thin heat in oil until golden, but not brown. Discard garlic save oil.
• 3. Add vinegar, brown sugar, salt, and mint leaves to pan cook down about a third.
• 4. Peel squash cut into bite size chunks put in a baking dish pour liquid over squash.
• 5. Bake 10 minutes stir thoroughly bake another 10 minutes . Refrigerate serve warm or cold.

SWEET & SOUR SQUASH SALAD

Steps:

• For dressing, whisk first 6 ingredients until sugar is dissolved. Place vegetables in a large bowl; toss with dressing., Refrigerate, covered, until cold. Serve with a slotted spoon.