The next few posts, I want to share my favorite ways to enjoy summer squash. (whether that be yellow or zucchini!)
I always look forward to that first wonderful taste of freshly picked summer squash each summer, because I do love this vegetable! It’s so versatile and there are many ways to enjoy eating it. You probably already assume that since it is a vegetable, that it is good for you. And this is true! But, do you know HOW good for you summer squash really is? According to whfoods.org, Summer Squash is high in copper, manganese, vitamin C, magnesium, fiber, phosphorus, potassium, folate, Vitamin B6, Vitamin K just to name a few!
So, what are some of my favorite ways to prepare and eat this great veggie? Comin’ right up!
Today’s version is roasted in the oven. It really could not be any simpler than this. When you bake the squash, the flavors become more concentrated and I feel like the taste is a little more bold.
You only need about 5 minutes to put this together, and only about 20 minutes to let it bake. I love to serve squash with steak, chicken, or burgers!
I know I’ve been posting a lot of recipes lately that include pork. Recently I’ve shared Brown Sugar and Garlic Pork Chops, Easy Cheesy Baked Hash Browns and Sausage, and Sausage Rice and Bean Soup. But, as I mentioned before, we recently had a pig butchered and I am stocked up on pork now! So, there’s the reason, and please excuse the redundancy! (I hope you like pork!!)
This quiche was delicious! Yum Yum! I have found that I personally like quiche just as much, if not better, by omitting the traditional crust on the bottom. And that always makes preparation quicker and the whole dish a little healthier.
A very thick quiche that is stuffed full of sausage, zucchini, onions, garlic, mushrooms, peppers, and cheese is what this one is all about. The finished product is buttery, moist, and bursting with wonderful, savory flavors. It puffs up beautifully in the oven and boasts a great, golden brown top.
This was another of our “breakfast-for-dinner” meals. But, quiche hold heat in so well, it would also be perfect to take to a brunch or to a family as a gift.
This is a great side dish for the fall and winter months- using produce that is easy to find this time of year- apples and butternut squash. However, spring is upon us here in Virginia (Hooray!), so I am enjoying the last of these tastes until next season!
I love this dish because it is a great combination of sweet and savory. Winter squash paired with sweet apples. Continuing with that theme, the spices are also sweet and savory, with some spicy heat added in, too!
- 1 small butternut squash
- 3 small apples
- 1 1/2 Tbs. extra virgin olive oil
- 2 Tbs. brown sugar
- 1/8- 1/4 tsp. cayenne pepper (1/4 tsp. gives it a pretty good kick. If you don’t want it as spicy- go down to the 1/8 tsp.)
- 1/2 tsp. cinnamon
- 1 1/2 tsp. kosher salt
- 1/4 tsp. pepper
Peel the squash with a vegetable peeler. Cut off the ends. Now, cut the whole thing in half length-wise. Scoop out the seeds. Dice the squash into small chunks.
Peel the Apples and dice into small chunks.
Lightly grease an 8in. dish or baking pan.
Add the squash/apples. Pour the oil over them and toss to coat them well.
Sprinkle on the sugar and spices.
Mix it all up together.
Bake at 400 for at least 30 minutes- or until the squash and apples are tender.