Avanti Cafe Musings: roasted squash

Thursday, September 28, 2017

Winter Squash Easy Cooking HACK

Never wrestle with winter squash again. Trying to peel and cut them raw is down right dangerous, even with the sharpest of knives. Use this kitchen hack for the easiest and most flavorful winter squash. This hack works for every winter squash recipe you'll find on the internet and in all cookbooks. If the recipe calls for cubed winter squash roast until your finger feels the slightest give in the flesh of the squash. If it calls for puree, let them cool in the turned off oven for extra roasty flavor.

Wash the squash and place whole on a parchment lined baking sheet. No need to pierce them. Put them into a cold oven and set the temp to 375. When the oven reaches temp set a timer for 20 mins. Test when the timer goes off. Just a slight give for nice chunks of squash, quite soft for purees, soups, batters, breads, etc.

I usually do them then night before and cool in the turned off oven. The slow cool yields a lovely texture and a more flavorful finished dish.

Once cool, cut in half length wise and scoop out the seeds, saving them to roast if you'd like. Pull the skin off and dice or puree as per your recipe.

You'll find all sorts of great recipes using winter squash. They are plentiful at the farmers markets in the fall, require no refrigeration until you're ready to cook them, and last for months decoratively sitting out on your kitchen shelves or mantle.

Here are some Avanti Natural Winter Squash Favorites

Baked Stuffed Acorn Squash

Bestghetti Dinner

Vegan Cheez Whiz

Eating Healthy & Delicious is a Win Win Win Situation!

Eat, Live & Party Well

Blog post by Chef Mark Cleveland

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Sunday, May 15, 2016

Baked Stuffed Acorn Squash :: Chef Mark Cleveland @ Hungry Harvest ::

Difficulty: Easy

Time: 45 mins

Servings: 2 1/2 Quarts filling for up to 10 Acorn Squash

This filling comes together in no time, most of the ingredients go into the pan at once. Pre roast the squash as noted in the Apricot Acorn Skillet Bread recipe.

I always hack by pre roasting winter squash. Make a quick miso soup w/ corn cobs

Amount	Measure	Ingredient	Prep Method
1-10	Medium	Acorn squash	Pre roasted

Cut the cool, pre roasted acorn squash in half on an angle for a pretty presentation & scoop out the seeds.

Cut a stable slice off the bottom so they stand secure, as shown.

1	Large	Vidalia onion	Diced
8	Ounce	Baby bella AKA crimini	Sliced
1	Large	Green pepper	Diced
1	Medium	Eggplant	Diced
1	Head	Bok choy	Thin slice
1/3	Cup	Evoo
1	Tablespoon	Mustard seeds	Opt
2-3	Cloves	Garlic	Sliced
1/2	Cup	Dry vermouth	Or broth or brewed green tea
1	Teaspoon	Sea salt
1/2	Teaspoon	Black pepper
1/2	Teaspoon	Chili flakes	Opt
1	Tablespoon	Mushroom soy	Opt

Prep out all the veggies.

Heat the oil & opt mustard seeds over high heat in a deep skillet or wok. When the seeds begin to pop add in the garlic, onions, mushrooms, pepper, bok choy, vermouth, salt, pepper, opt chili & mushroom soy. Cook 10 mins.

1	Ear	Corn kernels	Use the cob for broth
12	Ounces	Campari tomatoes	Diced
2-3	Large	Apricots	Diced
1	Large	Blood orange	Juice & zest

When eggplant is tender & most of the liquid has evaporated add the corn, tomatoes, apricots, orange juice & zest.

Stir to combine then add your grains or beans.

I used a frozen blend of flavored faro & quinoa. Very delish. Keep an eye out for these pre cooked organic ingredient hacks in your local markets & big box stores.

1	Large	Organic eggs	Per squash
3/4	Cup	Favorite cheese	Per squash

For each squash, combine 1 cup harvest filling, 1 large organic egg & 3/4 cup favorite cheese.

Bake in an oven proof serving dish at 375 for 25 to 30 mins or until the cheese is golden and bubbly.

I served mine w/ some of the delicious Tzatziki Dressing from last week’s Hungry Harvest Recipes. The hot serving dish warms the sauce nicely.

Use the extra filling for stuffed eggplant, peppers, portobellos & zucchini. It makes superb burrito & taco filling. Fill omelets or as a lettuce wrap. Building upon last week’s preparations like the Tzatziki Salad Dressing as a sauce this week saves time and enhances flavors. Leftovers are $$$ in the Bank!

Eating Healthy & Delicious is a Win Win Win Situation!

Eat, Live & Party Well

Blog post by Chef Mark Cleveland

Chef Mark Cleveland has joined the team of Hungry Harvest creating recipe & culinary content for success in the kitchen with the amazing produce in each weekly Hungry Harvest box. Visit www.hungryharvest.net/recipes/ for recipes, photos & More! Follow HungryHarvest and ChefMarkCleveland on Instagram

Avanti is the longstanding leader in organic, sustainable, local, flavorful cuisine in Orange County, CA.