Best 2 Winter Squash With Anchovies Capers Olives And Ricotta Salata Recipes
Embark on a culinary journey with our diverse selection of winter squash recipes, each bursting with unique flavors and textures. From the classic combination of butternut squash, anchovies, capers, olives, and ricotta salata in our Winter Squash with Anchovies, Capers, Olives, and Ricotta Salata, to the hearty and comforting Butternut Squash and Chickpea Curry, our collection offers a delightful array of dishes perfect for the chilly season. Indulge in the creamy goodness of our Winter Squash and Leek Soup, savor the tangy sweetness of our Roasted Winter Squash with Honey and Thyme, and experience the delightful fusion of flavors in our Winter Squash and Black Bean Tacos. Whether you're seeking a hearty main course, a flavorful side dish, or a satisfying soup, our winter squash recipes have something for every palate.
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WINTER SQUASH WITH ANCHOVIES, CAPERS, OLIVES AND RICOTTA SALATA
Adapted from a recipe in Clifford A. Wright's book "Mediterranean Vegetables," this is another Italian recipe for winter squash (or pumpkin, to Italians), this time from the southern region of Apulia. It's a delicious contrast of sweet and savory. Serve it as a side dish, toss it with pasta or use it as a topping for squash blini. The seasoning is provided by the anchovies, capers and cheese, a salty contrast to the sweet squash (the recipe is not for you if you cannot eat salt).
Provided by Martha Rose Shulman
Categories side dish
Time 45m
Yield Serves 6
Number Of Ingredients 10
Steps:
- Heat the oil over medium heat in a large, lidded skillet and add the onion, garlic clove, anchovy fillets and capers. Cook, stirring, until the onion is tender, about 5 minutes. Remove the garlic clove and discard.
- Add the squash, stir together, add about 1/4 cup of water if the pan is dry, and cover the pan. Cook, stirring often, for about 30 minutes, until the squash is tender. Add the olives and continue to cook, stirring, for another 5 to 10 minutes. Season to taste with salt and pepper (you probably won't need much salt).
- Transfer to a serving dish, sprinkle on the ricotta salata and serve.
Nutrition Facts : @context http, Calories 140, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 8 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 451 milligrams, Sugar 4 grams
SHEET-PAN SPAGHETTI SQUASH PUTTANESCA
Rather than pasta, serve the salty and spicy flavors of this classic Southern Italian dish with spaghetti squash "noodles" for a delicious, hearty vegetarian dinner.
Provided by Katherine Sacks
Categories Tomato Bake Low Carb Low Fat Kid-Friendly Low Cal Wheat/Gluten-Free Dinner Zucchini Spring Summer Healthy Low Cholesterol Pescatarian Peanut Free Soy Free No Sugar Added Kosher Sheet-Pan Dinner Small Plates
Yield 4 servings (7-8 cups)
Number Of Ingredients 17
Steps:
- Position rack in center of oven and preheat to 375°F. Halve squash lengthwise and scoop out seeds. Season inside of squash with salt and pepper. Coat baking sheet with cooking spray; lay halves cut side down on sheet and bake 30 minutes.
- Meanwhile, combine anchovy (if using), garlic, tomatoes, mushrooms, olives, capers, red pepper flakes, and 2 Tbsp. oil in a large bowl. Remove baking sheet from oven and transfer tomato mixture to sheet alongside squash. Return to oven and cook until squash is tender and shell is easily pierced, about 15 minutes more.
- Meanwhile, toast pine nuts in a dry small skillet over medium-low heat, tossing often, until golden brown, about 4 minutes. Immediately transfer to a plate; set aside.
- Remove sheet from oven. Scrape squash crosswise to pull strands from shells into a medium bowl; discard shells. Using the back of a fork or spoon, gently push down on tomatoes on sheet to break them up and release their juices. Scrape tomato mixture and any accumulated juices into bowl with squash. Add remaining 1 Tbsp. oil, then toss with half of basil, parsley, and reserved pine nuts. Divide among bowls and dollop with ricotta. Garnish with remaining basil, parsley, and pine nuts.
Tips:
- Choose the right squash: Look for firm, heavy squash with smooth skin. Avoid squash with blemishes or soft spots.
- Roast the squash until tender: Roasting the squash brings out its natural sweetness and flavor. Roast the squash until it is easily pierced with a fork.
- Use a variety of toppings: The anchovies, capers, olives, and ricotta salata add a salty, briny flavor to the squash. Feel free to experiment with other toppings, such as roasted nuts, crumbled bacon, or a drizzle of balsamic vinegar.
- Serve the squash warm or at room temperature: This dish is best served warm or at room temperature. If you are serving it warm, reheat the squash in a low oven or microwave until heated through.
Conclusion:
This roasted winter squash with anchovies, capers, olives, and ricotta salata is a delicious and easy side dish that is perfect for a weeknight meal. The squash is roasted until tender and sweet, and the toppings add a salty, briny flavor that complements the squash perfectly. This dish is sure to be a hit with your family and friends.
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