Fresh & Fast Vegetarian_ Recipes That Make a Meal - Marie Simmons [84]
Turn the squash with a wide spatula and sprinkle with the remaining spice mixture. Cook until browned on the other sides, about 3 minutes.
Add the apple juice and cook, covered, adjusting the heat as needed, until the squash is tender and the apple juice is reduced and thickened, about 10 minutes.
Transfer to a serving dish. Spoon any thickened juices left in the pan over the squash. Serve with the lemon wedges.
Substitutions
Substitute 1 teaspoon ground cumin for the cinnamon.
Serve with lime wedges instead of lemon.
Substitute butternut squash for the acorn, cutting it into ½-inch-thick rounds and then removing the seeds.
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Make a Meal
Serve with Chickpeas, Braised Kale and Golden Onions with Tomato, Dill and Black Olive Salsa ([>]; omit the salsa) or Bulgur with Currants, Dill, Mint and Lemon ([>]) and Broccoli and Red Onion Stir-Fry with Tamari Walnuts ([>]).
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ROASTED BUTTERNUT SQUASH WITH NUTMEG AND MANCHEGO CHEESE
The nutty taste of butternut squash is the perfect match for Manchego, a sheep's-milk cheese for which Spain is famous.
Cook Time: 25 minutes
Serves: 4
1 butternut squash (about 1½ pounds), scrubbed
3 tablespoons extra-virgin olive oil
½ teaspoon ground nutmeg
½ teaspoon coarse salt
⅛ teaspoon freshly ground black pepper
1 cup shredded Manchego, Comté, Gruyère, cheddar or other good melting cheese
Place a baking sheet in the oven and preheat to 450°F for 10 minutes.
Cut off the stem end of the squash and halve the squash lengthwise. Remove and discard any seeds. Cut crosswise into ½-inch-thick slices.
Toss the squash, oil, nutmeg, salt and pepper in a large bowl.
Carefully remove the hot pan from the oven and spread the squash in a single layer on the pan. Roast for 10 minutes. Turn the slices over with a wide spatula and roast until browned and tender, about 10 minutes more.
Remove the pan from the oven and carefully sprinkle the cheese on top of the squash. Return to the oven and roast until the cheese is melted, about 3 minutes more. Transfer to a serving platter.
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Make a Meal
Serve with Curried Potato, Shiitake and Broccoli Stir-Fry ([>]) or Bulgur with Garlic and Toasted Almonds ([>]) and Swiss Chard with Fragrant Garlic and Salt ([>]).
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SUMMER STEW OF ZUCCHINI, TOMATOES, CORN AND BASIL Vegan
To this version of a side dish my mother made every summer, I've added fresh corn and lots of fresh basil to capture the taste of the season.
Cook Time: 25 minutes
Serves: 4 to 6
2 tablespoons extra-virgin olive oil
2 cups diced (½ inch) onions
½ cup ½-inch pieces celery
2 garlic cloves, grated
Pinch of crushed red pepper
2 cups coarsely chopped ripe fresh tomatoes or 1 can (14.5 ounces) diced tomatoes with juice
2 cups ½-inch pieces zucchini (about 10 ounces)
½ teaspoon coarse salt, or more to taste
Freshly ground black pepper
1 cup fresh corn kernels (from 1–2 ears)
1 tablespoon red wine vinegar
¼ cup chopped fresh basil
Heat the oil in a large saucepan or Dutch oven until hot enough to sizzle a piece of onion. Add the onions and celery and cook, stirring, over medium-low heat until tender and pale golden, about 10 minutes. Do not brown.
Add the garlic and crushed red pepper and cook for 1 minute. Add the tomatoes, zucchini, salt and a generous grinding of black pepper. Bring to a boil. Reduce the heat to low and cook, covered, until the vegetables are very tender, about 10 minutes.
Add the corn and cook, stirring, over medium heat to reduce the excess juices, about 5 minutes. Add the vinegar. Taste and correct the seasonings with salt and pepper. Add the basil before serving. Serve hot, at room temperature or chilled.
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Make a Meal
Serve with Roasted Potato Slabs with Romesco Sauce ([>]; omit the Romesco Sauce) and Warm Green Bean and Hard-Cooked Egg Salad with Mint (see Variations, [>]).
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BROILED SUMMER SQUASH WITH VINAIGRETTE, DILL AND