Apple Stuffed Squash
Preheat oven to 350. Slice
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Roasted Squash Seeds
Preheat oven to 350 or so. Wash your squash seeds (I used acorn squash, s
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This last recipe is a favorite of mine from Food Network, and takes advantage of your butternut squash and your swiss chard at the same time in one delicious meal.
Penne with Braised Squash and Greens
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2 teaspoons extra virgin olive oil
4 ounces cubed tofu
1 medium onion, chopped
3 cloves garlic, minced
crushed red pepper, to taste
1 1/2 cups vegetable broth
1 lb. butternut squash, peeled and cut into 3/4-inch cubes
1 bunch Swiss chard, stems removed and leaves cut into 1-inch pieces
8 ounces whole wheat penne, rigatoni, or fusili
1/2 parmesan cheese, grated
salt and pepper, to taste
Directions: Put a large pot of water on to boil for cooking pasta. Heat oil in a large nonstick skillet over medium heat. Add tofu and cook, stirring, until lightly browned, 3 to 5 minutes. Transfer to a plate. Add onion to the pan; cook, stirring often, until softened and golden, 2 to 3 minutes. Add garlic and crushed red pepper; cook, stirring, for 30 seconds. Return the tofu to the pan and add broth and squash; bring to a simmer. Cover and cook for 10 minutes. Add chard and stir to immerse. Cover and cook until the squash and chard are tender, about 5 minutes. Meanwhile, cook pasta until just tender, 8 to 10 minutes or according to package directions. Drain and return to the pot. Add the squash mixture, Parmesan, salt and pepper; toss to coat.