Asparagus and Delicata Squash

The barley makes this so chewey, nutty and delicious. I topped it with homemade alfredo sauce (from this blog) and it was absolutely delish. The delicata squash is probably my favorite, and who doesn't love asparagus? This was a win-win-win. :o)

1 large delicata squash
Drizzle olive oil
Real Salt
1 c. dry barley
1/2 lb. asparagus spears
Homemade Alfredo Sauce

Preheat oven to 350 degrees. Slice delicata squash in half lengthwise and scoop out the seeds. Drizzle with a small amount of olive oil and sprinkle with salt. Place in shallow baking dish and add enough water to make about 1/4 to 1/2 inch. Bake for 30 to 45 minutes or until very tender. Remove from oven, let cool, and remove flesh from skin. Cut into small cubes.

Once squash is in the oven, bring 3 cups of hot water to a boil in a medium saucepan. Add barley, return to boil, and simmer for about 30 minutes or until tender. Drain when cooked. Note: if you use pearled barley (which is the equivalent of white rice) it will take much less time to cook. For nutrition and taste, opt for hulled barley whenever possible.

Pour about 2 inches of water in a large skillet and bring to a boil. To prep asparagus, trim the rough, woody ends from the bottom. Cut remainder of stalks into 2 inch segments. Boil in skillet for about 5 minutes or just until tender when pierced with a fork. Do not overcook! Well, if you like mush then overcook, but if you don't, stop at 5 minutes. Drain hot water immediately. (This is a good chance to reserve the "broth" for other recipes.)

Measure out 1/2 cup barley each on four serving plates. Top with 1/4 of the squash and 1/4 of the asparagus. Top with homemade alfredo sauce. If desired, sprinkle hemp or sunflower seeds.

Roasted Acorn Squash

It's fall here along the Wasatch Front, which means cooler weather, leaves changing colors, and an abundance of fresh vegetables at Farmers' Markets. My very favorite - squash - is at its peak right now. Spaghetti squash, acorn squash, butternut squash - you name it - they're here and they're tasty. Squash takes some time to roast in the oven (it's much quicker in the microwave), but the smells wafting through the house and the intense flavor of the squash make it worth the extra time.

1 Acorn squash
Olive Oil (for drizzling)
1 T. Sucanat
1 T. All Spice

Preheat oven to 350 degrees. Cut squash in half lengthwise, from stem to end. The skin is tough, so cut it with a large knife in a place you can get some leverage on it. Scrape out seeds and stringy membranes.

Line a small baking dish with foil (optional - makes cleanup much easier). Place squash halves cavity-side up. Drizzle generously with olive oil, using more or less according to preference. Using a pastry brush, distribute olive oil evenly over the exposed flesh. Sprinkle 1/2 T. each of Sucanat and All Spice over the squash.

Pour water into the pan, approximately 1/2 to 3/4 inch deep to keep squash from burning. Place in oven and bake for one hour to one hour and fifteen minutes or until squash is very soft. Let cool slightly before serving.

Makes 2 squash halves. Obviously. :o)

Random Factoid: Most people think All Spice is a mixture of various pumpkin-pie like spices. It isn't. All Spice is actually a single spice. If you can find it whole, buy it - and then grate it as needed. The flavor of fresh All Spice can't be beat.

Squashy Pizza

So here's my dilemma: I love squash, all kinds of squash, partly because of how tasty it is and partly because of how nutritionally dense it is. Win-win, right? Well, not when the kids can't stand it. They don't like to eat it in any form. So, I figured I'd try to sneak it into pizza. Guess what? It worked!

1/2 large butternut squash
1 can (12 oz) petite diced cut tomatoes, no salt added
1 t. oregano
1 t. basil
1 t. salt
1/4 c. nutritional yeast
2 pre-made pizza crusts of your choice (check label to ensure no eggs or other animal products are used) or make your own
Assorted vegetables for topping

Peel and dice butternut squash. In a large saucepan, boil squash in water for about 10 minutes or until soft. Drain and allow to cool slightly.

Place squash in a blender along with tomatoes (do not drain) oregano, basil, salt and nutritional yeast. Puree on medium speed for approximately 1 minute or until smooth. Add a little water or soy milk if necessary for processing, but sauce should be thick. Add additional seasonings if necessary according to taste.

Preheat oven to 400 degrees. Top pizzas with sauce and desired toppings. I used diced portabello mushrooms, roasted bell peppers, thinly sliced zucchini, and non-dairy cheese crumbles. Bake on sheet or directly on oven rack for 7 to 8 minutes, watching closely to prevent burning. Serve immediately.

The nutritional information will vary significantly depending on type of pizza crust and toppings used.

Tip: If you don't mind the green color, add a large handful of raw spinach to the sauce before blending.

Spaghetti Squash with Cream Sauce

Oh. My. Yum. Seriously, I don't know what else to say. The sauce is so smooth and creamy you'd never suspect it didn't contain dairy. Who says being vegan means you can't have cream sauces?

1 large spaghetti squash
Olive oil (for drizzling)
1 recipe of the sauce from Un-Beef Stroganoff; omit mushrooms and beans
1/2 t. garlic powder
1/4 c. sun dried tomatoes
Chives or green onions for garnish (optional)

Split spaghetti squash lengthwise with a large knife and scoop out seeds. This can be a little tricky as the skin is very tough. Use a large knife and work on a cutting surface that's low enough to give you good leverage on the squash.

Line a baking sheet with foil. Set spaghetti squash on baking sheet, cavity side up, and drizzle a small amount of olive oil onto the squash, just enough to barely cover the exposed flesh. Sprinkle a little salt, if desired. Turn over, cavity side down, and bake at 350 degrees for about an hour, or until the squash easily pulls away from the skin with a fork. Do not over-bake as squash will become, well, squashy. :~)

While squash is baking, prepare sauce, adding the garlic powder and sun dried tomatoes with the other ingredients.

When squash is finished cooking, flip it over and allow to cool for about 10 minutes, or until cool enough to handle. Using a fork, gently scrape the squash away from the sides. It should come off in little spaghetti-like strands (get it? spaghetti squash?). Scoop onto serving plates and cover with sauce. Garnish with chives or green onions, if desired.

Makes 4 servings.

Note: If you are using sun dried tomatoes that are marinated in olive oil, reduce the amount of olive oil in the sauce to 3 T. rather than the prescribed 1/4 cup.
Another Note: If you simply don't have time to bake the spaghetti squash (sigh, sniff, a tear) it can be cooked in the microwave. Cut and remove seeds, pour about 1/2 inch of water in a microwave-safe dish, put squash cavity side down, and cover with plastic wrap. Nuke for about 10 minutes or until soft. This method should be used only as a LAST RESORT! :o)