This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"When you cut that eggplant up and you roast it in the oven and you make the tomato sauce and you put it on top, your soul is in that food, and there's something about that that can never be made by a company that has three million employees."
-Mario Batali, Chef
This is a great side dish for almost anything: fish, chicken, or pork tenderloin. It has everything with great flavor, veggies, and legumes, and is quick and easy.
There are so many different kinds of squash it's almost like having to take a high school biology test. I know them all because growing up I was one of those weird kids that actually liked squash.
The squash in this recipe is shaped like a big green acorn. As the squash ages the skin turns a mottled orange yellow color so choose those that are more green than yellow. It should be firm with no dark or gray spots and tapping it should result in a sound that is hollow not dull. This recipe is a variation of one that I had growing up – my dad loved acorn squash cooked this way.
Yellow squash (what I called summer squash growing up) is one of my favorites. I love the soups made with it (see Spring Bisque) and the roasted parmesan squash but my favorite is simply sliced into rounds and steamed. Look for medium sized squash no more than about eight inches long. Larger ones are tougher and dry. The skin should be unblemished.
I love zucchini too. In fact, the vegetables I served on opening night in my restaurant were slices of yellow squash and zucchini steamed with a little bit of marjoram butter. I had one diner who came to the kitchen to ask how this was prepared. When I told him that the vegetables were simply steamed he wouldn't believe me and insisted that we had used white wine or some other secret ingredient. The rules for choosing zukes are the same as with yellow squash – small to medium size and unblemished skin.
There are dozens of other types of squash (hopefully I can cover them in the next book) but one that I love is the pattypan or scallop squash. You may have seen these in the market. The yellow ones look like small flattened summer squash and the green ones like little zucchinis. They are great steamed and served as a side dish. Because they are small they are sweet and tender. Just a bit of herbed butter and you're good to go.
Servings = 2 | Serving size =about 1 1/2 cups
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes great leftovers, served hot or cold.
|2 Tbsp||olive oil|
|2 large||green onions (thinly sliced)|
|1 medium||summer or crookneck squash (cut into 1/2 inch dice)|
|1 15 ounce can||no salt added black beans (drained and rinsed)|
|1/4 cup||no salt added vegetable stock|
|fresh ground black pepper (to taste)|
|1 tsp||smoked paprika|
Place the olive oil in a skillet over medium-high heat.
Add the green onions and sauté for 2 minutes, stirring constantly.
Add the squash and cook, stirring frequently, for another 3-4 minutes.
Add the black beans, toss, and add the vegetable stock, salt, pepper, and paprika.
Stir, then reduce heat to medium and simmer, stirring occasionally, for 20 minutes.
Serving size = about 1 1/2 cups
Servings = 2
Amount Per Serving
|Calories 243||Calories from Fat 51|
|% Daily Value|
|Total Fat 6g||8%|
|Saturated Fat 1g||3%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 39g||12%|
|Dietary Fiber 14g||50%|
|Vitamin A 20%||Vitamin C 25%|
|Calcium 10%||Iron 23%|
|Vitamin K 56 mcg||Potassium 792 mg|
|Magnesium 121 mg|