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Roasted Butternut Squash

on July 4, 2018
Roasted Butternut Squash
Prep time:
Cook time:
Total time:
Serves: 4 servings
We all tend to veer away from squash like butternut or spaghetti because they’re hard to cut. Try this tip to easily chop and peel your squash: make several large slits through the skin with the tip of a sharp knife. Microwave the squash on high for 3-5 minutes to soften the skin. Remove squash from the microwave and let it rest until it’s cool enough to handle. [br][br][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/05/3763970917_5134c9bcda_b-300×200.jpg” width=”300″ height=”200″ class=”alignleft size-medium” title=”3763970917_5134c9bcda_b”][/url]
Ingredients
  • 1 butternut squash – peeled, seeded, and cut into 1″ cubes
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • Salt and pepper
Instructions
  1. Preheat oven to 400 degrees.
  2. Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and pepper.
  3. Arrange coated squash on a baking sheet.
  4. Roast in the preheated oven until squash is tender and lightly browned (approx 25-30 minutes).

 

Tex-Mex Squash Casserole

on July 4, 2018
Tex-Mex Squash Casserole
Prep time:
Cook time:
Total time:
Serves: 8 servings
This is a great recipe to incorporate your summer squashes. It’s low-carb and super tasty! [br][br][cap id=”attachment_9619″ align=”alignleft” width=”300″][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/05/rotel-squash-casserole-lg-300×200.jpg” width=”300″ height=”200″ class=” size-medium” title=”rotel-squash-casserole-lg”][/url]Photo Credit: Pinterest.com[/cap]
Ingredients
  • 2 lb summer squash, sliced
  • 1 cup diced onion
  • 3/4 tsp salt
  • 1 can rotel tomatoes, drained
  • 1 1/2 cups cheddar cheese, grated (reserve 1/2 cup for topping)
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/4 tsp salt
  • 1/4 tsp pepper
Instructions
  1. Preheat oven to 350 degrees.
  2. Add squash, onion and 3/4 tsp salt to a large pot and cover with water. Simmer until crisp tender (approx. 7-9 minutes). Strain squash and onions and set aside.
  3. In a large bowl, stir together squash and remaining ingredients (except 1/2 cup cheese). Adjust salt and pepper if desired.
  4. Pour mixture into a medium sized casserole dish and sprinkle with reserved cheese.
  5. Bake until cheese is melted and casserole is bubbly (approx. 20-30 minutes).
  6. Allow to set 5-10 minutes before serving (so you don’t lose the cheese in the transfer onto plates).

 

Roasted Summer Squash

on July 4, 2018
Roasted Summer Squash
Prep time:
Cook time:
Total time:
Serves: 6
This recipe is so EASY and is a great compliment to any summer meal. It’s a great go-to if you have squash in your fridge. [br][br][cap id=”attachment_9622″ align=”alignleft” width=”300″][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/05/Roasted-Yellow-Squash-300×225.jpg” width=”300″ height=”225″ class=” size-medium” title=”Roasted-Yellow-Squash”][/url]Photo Credit: Pinterest.com[/cap]
Ingredients
  • 2 lbs squash
  • Olive oil
  • Salt and pepper
Instructions
  1. Preheat oven to 400 degrees.
  2. Clean squash and then slice lengthwise to uniform thickness, about 1/4″.
  3. Place on kitchen sheet pan and drizzle with olive oil. Sprinkle with salt and black pepper.
  4. Place in oven and cook until tender (approx. 15 minutes).
  5. Remove from oven and serve warm.

 

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