Squash with Nutmeg, Spinach and Cheese
Experiment with squash, one of the most versatile vegetables in the different varieties available and the number of ways it can be prepared. Here's a trial-by-guess that turned out terrifically. The addition of nutmeg gave the onion and spinach mixture a rounded, warm flavour. The only word I heard from my dinner partner was "Delicious!"
More vegetarian or vegan options: White Bean Shakshouka, Fall-Apart Caramelized Cabbage, Summer Squash or Zucchini Galette, Asparagus Galette, Squash with Nutmeg, Spinach and Cheese, Curry Marinated Summer Squash, Quiche with Sweet Potato Crust, Herby Grain Salad with Butter-Basted Mushrooms, Crispy Chickpeas with Lemon/Garlic Yogurt, Roasted Chickpea and Vegetable Salad, Roasted Mushrooms with Braised Lentils, Warm Lentils and Potato Salad, Walnut or Almond Pesto Pasta, Pasta with Hazelnut Pesto and Parmesan, Paneer with Burst Cherry Tomato Sauce Back to Main Dishes.
Ingredients
Note: Adjust quantities for the filling according to the size of the squash chosen.
Unsalted butter for sauteeing
1 squash of your choosing - acorn or butternut are commonly available
1 / 2 chopped onion, or equivalent volume of shallots or leeks
1 zucchini, peeled and chopped (optional)
3 - 4 cups spinach, arugula or kale (about 200 grams)
1/8 - 1/4 teaspoon nutmeg (to taste)
Salt and pepper
Feta cheese, crumbled or ricotta cheese
Method
Put the squash in a microwave and cook for 1 minute on high. Remove and let cool. Only the outer edge of the peel will have been cooked, making it easier to cut the squash in half.
Preheat the oven to 350 degrees. Cut the squash in half and remove the seeds. Brush the insides of the squash with melted butter and sprinkle with salt and pepper. Invert the squash halves on a baking pan and bake for 20-30 minutes, or until a fork is easily inserted through the peel.
While the squash is baking, melt butter in a frying pan and saute the onion/shallots/leeks until gently softened.
Add the zucchini and continue to saute until soft.
Add in the spinach/arugula/kale and cook until limp.
Season with nutmeg, salt and pepper, adjusting according to your taste. Start with 1/8 teaspoon nutmeg and continue adding.
Spoon the sauteed mixture into the squash and serve, topped by crumbled feta or ricotta cheese. Serve warm.
Experiment with squash, one of the most versatile vegetables in the different varieties available and the number of ways it can be prepared. Here's a trial-by-guess that turned out terrifically. The addition of nutmeg gave the onion and spinach mixture a rounded, warm flavour. The only word I heard from my dinner partner was "Delicious!"
More vegetarian or vegan options: White Bean Shakshouka, Fall-Apart Caramelized Cabbage, Summer Squash or Zucchini Galette, Asparagus Galette, Squash with Nutmeg, Spinach and Cheese, Curry Marinated Summer Squash, Quiche with Sweet Potato Crust, Herby Grain Salad with Butter-Basted Mushrooms, Crispy Chickpeas with Lemon/Garlic Yogurt, Roasted Chickpea and Vegetable Salad, Roasted Mushrooms with Braised Lentils, Warm Lentils and Potato Salad, Walnut or Almond Pesto Pasta, Pasta with Hazelnut Pesto and Parmesan, Paneer with Burst Cherry Tomato Sauce Back to Main Dishes.
Ingredients
Note: Adjust quantities for the filling according to the size of the squash chosen.
Unsalted butter for sauteeing
1 squash of your choosing - acorn or butternut are commonly available
1 / 2 chopped onion, or equivalent volume of shallots or leeks
1 zucchini, peeled and chopped (optional)
3 - 4 cups spinach, arugula or kale (about 200 grams)
1/8 - 1/4 teaspoon nutmeg (to taste)
Salt and pepper
Feta cheese, crumbled or ricotta cheese
Method
Put the squash in a microwave and cook for 1 minute on high. Remove and let cool. Only the outer edge of the peel will have been cooked, making it easier to cut the squash in half.
Preheat the oven to 350 degrees. Cut the squash in half and remove the seeds. Brush the insides of the squash with melted butter and sprinkle with salt and pepper. Invert the squash halves on a baking pan and bake for 20-30 minutes, or until a fork is easily inserted through the peel.
While the squash is baking, melt butter in a frying pan and saute the onion/shallots/leeks until gently softened.
Add the zucchini and continue to saute until soft.
Add in the spinach/arugula/kale and cook until limp.
Season with nutmeg, salt and pepper, adjusting according to your taste. Start with 1/8 teaspoon nutmeg and continue adding.
Spoon the sauteed mixture into the squash and serve, topped by crumbled feta or ricotta cheese. Serve warm.