Good Recipes from Friendly Eaters
Pasta with Buttercup Squash and Walnuts
walnuts.org
1 lb. buttercup squash, peeled seeded and cubed
1 lb. dried pasta, such as bow ties or shells
1 Tb extra-virgin olive oil
2 cloves garlic, minced
3 Tb fresh parsley, minced
Salt and pepper, to taste
2 Tb walnuts, chopped
1/4 C Parmesan cheese, grated
Place the squash in saucepan with a little water, cover and steam until it is soft. Drain and mash the squash. Cook the pasta until it is al dente. While the pasta is cooking, heat the olive oil in a skillet, add the garlic and sauté for 30 seconds. Add the mashed squash and the parsley, and salt and pepper to taste. Toss the drained pasta with the squash mixture and serve topped with the chopped walnuts and grated Parmesan cheese. Makes 6 servings.
Adapted from www.azcentral.com.
| Print article | This entry was posted by Danielle on November 5, 2010 at 8:00 am, and is filed under Dinner, Entrée, Lunchtime. Follow any responses to this post through RSS 2.0. You can skip to the end and leave a response. Pinging is currently not allowed. |
Eggs Italiano
about 1 year ago - No comments
1/4 cup distilled white vinegar 2 teaspoons extra-virgin olive oil 1 shallot, minced 1 clove garlic, minced 1 pound zucchini, (about 2 medium), diced 12 ounces plum tomatoes, (3-4), diced 3 tablespoons thinly sliced fresh basil (or dried) 1 tablespoon balsamic vinegar 1/2 teaspoon salt Freshly ground pepper, to taste 8 large eggs 4 whole-wheat
Snow Peas and Red Bell Pepper
about 1 year ago - No comments
1 tablespoon butter 1 clove garlic, minced 1/2 red bell pepper, seeded and sliced 1/3 pound snow peas, trimmed and washed 3 tablespoons water In a skillet melt butter over medium heat. Stir in garlic and red bell pepper and cook for 1 minute. Stir in snow peas and toss to mix. Add water and
Kiwi-Apple Dressing
about 1 year ago - No comments
2 tablespoons cider vinegar 2 tablespoons apple juice 1 tablespoon olive oil 1 tablespoon water 1/2 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon hot pepper sauce 2-3 kiwifruit, peeled and cut into chunks 1 small garlic clove Combine all ingredients in a blender, and process until smooth. From www.myrecipes.com.
Honey Glazed Apple-Pear Tart
about 1 year ago - No comments
All-purpose flour, for dusting 1 sheet (1/2 a 17.3-ounce package) all-butter frozen puff pastry, thawed 1 pear, peeled, cored and thinly sliced 2 apples, peeled, cored and thinly sliced 3 tablespoons unsalted butter, melted 3 tablespoons light brown sugar 1/2 teaspoon ground cinnamon 1/4 cup honey, warmed Mascarpone cheese, for garnish Preheat oven to 400°F.
Garden Pizza
about 1 year ago - No comments
4 whole baby or 1 medium zucchini, halved lengthwise and thinly sliced 1 pint cherry tomatoes 2 tablespoons tomato paste 8 fresh basil leaves 2 teaspoons minced fresh oregano 1/4 teaspoon salt 1/2 teaspoon freshly ground pepper Yellow cornmeal, for dusting 1 pound prepared pizza dough 4 ounces fresh mozzarella cheese, thinly sliced 1 medium
Asian Pasta with Tofu, Shiitake Mushrooms, and Broccoli
about 1 year ago - No comments
1 pound broccoli, crowns broken or cut into small florets, stems peeled and diced 2 tablespoons canola oil or peanut oil 6 ounces shiitake mushrooms, stems removed, caps quartered 2 plump garlic cloves, minced 2 teaspoons minced fresh ginger 6 scallions, white and light green parts only, sliced 1/2 teaspoon hot red pepper flakes 1/2
Spicy Brussels Sprouts with Mint
about 1 year ago - No comments
2 tablespoons vegetable oil 1/2 cup Rice Krispies or other puffed rice cereal 1/4 teaspoon cayenne pepper Kosher salt 1/4 cup Asian fish sauce 2 tablespoons water 2 tablespoons sugar 1 tablespoon rice vinegar 1 tablespoon fresh lime juice 1 small garlic clove, minced 1 small red chile, minced 1/4 cup chopped cilantro 2 tablespoons
Tortellini and Zucchini Soup
about 1 year ago - No comments
2 tablespoons extra-virgin olive oil 2 large carrots, finely chopped 1 large onion, diced 2 tablespoons minced garlic 1 tsp chopped fresh rosemary 2 14-ounce cans vegetable broth 2 medium zucchini, diced 2 cups fresh or frozen tortellini, preferably spinach-&-cheese 4 roma tomatoes, diced 2 tablespoons red-wine vinegar Heat oil in a Dutch oven over
Collard Greens with Tomatoes and Garlic
about 1 year ago - No comments
1/4 cup extra-virgin olive oil 6 large garlic cloves, thinly sliced 1 medium onion, finely chopped 1 jalapeño, top removed and halved lengthwise 1 pint cherry tomatoes, halved 1 bunch collard greens, tough stems discarded and leaves chopped Salt and freshly ground pepper In a large cast-iron casserole, heat the olive oil. Add the garlic,
Honeyed Beet Quinoa Salad
about 1 year ago - No comments
1 lb beets, roasted 1/4 cup honey 1 1/2 cups orange juice juice of 1 lemon 1/2 cup fruity olive oil 3 cups cooked quinoa, or another grain such as brown rice or couscous 1 cup crumbled feta cheese 1 cup toasted walnuts or almonds, roughly chopped 1/2 cup chopped basil OR cilantro 1/2 cup
about 2 years ago
Great post, thanks for sharing! Have a good weekend.
about 2 years ago
I’m going to try this tonight with the leftover buttercup squash I have from another meal I made last night, the Buttercup Squash Stuffed with Cranberries and Apples (which, by the way, was very tasty!).