We have been getting so much summer squash from the CSA lately! Sure, we’ve made stuffed squash with dairy and meat, and jibben and carpaccio, but don’t worry, we haven’t run out of ideas yet!
Tag Archives: squash
Zucchini Carpaccio
I have to admit that I don’t get any magazine subscriptions. Not even food ones. But that doesn’t mean that I don’t like to look at their holiday-themed and seasonal ingredient inspired meals! So I look at the Gourmet and Bon Appetit archives on epicurious. When I had some squash that I knew wouldn’t last long (I don’t even remember why I bought it) I browsed through some recipes until I found this and although it interested me enough to add to my recipe box, I needed to make a lot of changes.
Roasted Butternut Squash-Onion Pie
You can’t go wrong with caramelized onions and roasted butternut squash. Here’s a pretty easy (once you get the pie crust out of the way) special dinner recipe. Sure, it’s a bit fattening, but hey, once in a while you just have to splurge. If you’re having some company over and making dairy, this is definitely a great recipe to impress guests with. The list of ingredients looks rather long, but I found that I had a lot of the ingredients.
This recipe is from The Art and Soul of Baking, a book that I haven’t used in a while. I’m happy to have it opened up again, and keep finding more and more recipes to try… Continue reading
Mehshi B’Laban, or Stuffed Squash, Dairy Style
I bought some giant zucchinis at the farmer’s market last week and wanted to make something special with them. This recipe gets its delicious flavor from butter, and is traditionally made with long grain white rice. I made a healthier version with less butter and brown rice. It had a delicious, nutty flavor. The recipe calls for slender zucchini, which probably would have been better than the fat ones I found. Make sure you scoop them out very well so the zucchini cook through. Continue reading
Roasted Vegetables and Roasted Vegetable Soup
Two recipes in one! Making my life a bit easier…
I love roasting vegetables. It really brings out the flavor and is very easy…but it also takes a long time, something that between work and school I really don’t have. About once a week I have enough time in the kitchen to roast vegetables, and this week I decided to really take advantage of it.
A few years ago I found a recipe in a magazine (I wish I remembered which one!) for roasted fall vegetables with two more recipes using those leftover vegetables in different ways. I roasted two half sheet pans of veggies and served half for dinner that night. The rest I saved to make soup for an easy and delicious weeknight meal.
Spaghetti Squash
It’s fall, which means my supermarket is filled with cheap varieties of squash. Spaghetti squash is kind of strange. But it’s also healthy, versatile, easy, and tasty.
The best way to extract the stringy-insides is to bake it first. I cut it in half, seasoned it with sprinkles of salt, pepper, and olive oil, and popped it in a 350-degree oven for 45 minutes. After letting it cool enough to be able to handle, all I had to do was take a fork and shred the insides (after removing the seeds in the middle, of course).
Kusa Jibben
Remember when we made mehshi kusa and hollowed out all of that squash and zucchini? You didn’t think we’d just waste those precious insides, did you? Of course not. We popped those insides in the freezer for later use. And then gave them to our mom so she could make kusa jibben for lunch.
Kusa Jibben is a classic Syrian dish; kusa, as you know, means squash, and jibben is cheese. So basically it’s squash and cheese.
Mehshi Kusa, or Meat-Filled Zucchini and/or Squash
Mehshi kusa (koo-SAA) is a traditional Syrian dish. In order to stuff the squash, you first need to hollow them out with a melon baller. Ideally the shells will be very thin. After hollowing out the vegetables, you stuff them with hashu and cook them in a Middle-Eastern-style sauce.
