Monthly Archives: October 2019
Last of the fall vegetable recipes since they are becoming scarce. These were great! Great with the scalloped potatoes…
Maple Thyme Roasted Brussels Sprouts, Carrots, and Parsnips
- 2 cups chopped, peeled parsnips, cut into ½” chunks (about 3 medium)
- 2 cups chopped, peeled carrots, cut into ½ ” chunks (about 3 medium)
- 4 cups brussels sprouts, trimmed and halved or quartered, depending on size
- 3 tablespoons extra virgin olive oil
- 2 tablespoons maple syrup
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- salt and pepper, to taste
- Preheat the oven to 375 degrees. Place the oven racks on the lower and upper thirds of the oven.
- Divide the vegetables between two large rimmed baking sheets in a single layer.
- Place the olive oil, maple syrup, thyme, salt, and pepper in a small bowl and whisk to combine. Drizzle half of the mixture over each pan of vegetables and toss well to coat. Place one pan on the upper rack and one on the lower rack, and roast for 15 minutes. Switch the pans from upper to lower and vice versa, and roast 10-15 minutes more or until caramelized and softened.
- Serve and enjoy!
You are probably wondering why I am using summer squash now that it is Fall. Well, the truth is that northern type squash, which I love, are not normally available in Yucatan. What is “normal” are patty pan squash which are quite small but are available most of the year here. Recently I found a package of these so-called summer squash at a local grocery chain. So, here goes…
Roasted Summer Squash with Sweet Peppers and Onion
This recipe can be easily doubled, using 2 baking sheets and rotating the pans to allow for even cooking. And, yes, we eat the rinds, since there are lots of nutrients..
- 1 large yellow squash or smaller summer squash [about 2 cups] unpeeled
- 1 large zucchini squash [about 2 cups] unpeeled
- 1 medium purple onion
- 1/2 cup sliced sweet red pepper
- 1/2 cup sliced sweet orange pepper
- 2 Tbsp olive oil
- 1 Tbsp fresh thyme
- 3/4-1 tsp garlic salt
- black pepper to taste
- Preheat the oven to 450°F. Spray a baking sheet liberally with cooking spray.
- Cut the yellow squash and zucchini into 1/2-inch-thick pieces.
- Thinly slice the onion and cut the peppers into strips.
- Place all of the veggies into a medium size mixing bowl.
- Drizzle the veggies add 2 tablespoons of olive oil.
- Sprinkle with the seasonings, add 1 tablespoon of fresh thyme, 3/4-1 teaspoon of garlic salt and freshly ground black pepper to taste. Mix well.
- Spread the vegetables in a single layer on the prepared baking sheet.
- Place the pan into the oven and bake for 20 minutes. Stir. In the first 20 minutes, the vegetables will release a lot of moisture.
- Bake for another 15 minutes, then stir again.
- Increase the oven temperature to 475°F and bake for an additional 5 minutes, or until golden.
Once a year, we seem to be able to find spaghetti squash in Yucatan. This was it! If you have never baked a spaghetti squash it is so simple. When it is done baking you take a large fork and shred it et voila – spaghetti! The simple version is to bake it and the add your favorite spaghetti sauces (commercial or homemade) and lots of Parmesan cheese,
This version is a little more time consuming but well worth it. Take a look –
The original recipe called for the filling to be baked inside the upturned squash. It was very difficult to shred the squash with the filling in it and thus I adapted the version and filled the shredded squash, mixing the filling into it.
Stuffed Spaghetti Squash
Cut the spaghetti squash in half horizontally and remove the seeds. Put squash cut sides down in a baking dish with a half inch or so of water. Drizzle with a little olive oil. Cover with foil and bake in 350-degree oven for 35 to 45 minutes. Test with a fork for tenderness.
While it is baking, prepare the stuffing as shown below.
- 1 medium spaghetti squash
- 1 lb. Ground beef
- 5 cloves of garlic crushed
- 1 large cooking onion
- Salt and pepper
- Seasoning to suit your taste
- ¼ cup Parmesan cheese
- 2 heaping tablespoons of salsa (optional)
- 1 tablespoon olive oil
Heat oil in pan. (I like to use my wok) Throw in the garlic and sauté for about 30 seconds. Throw in the onion and continue to sauté until tender.
Add ground beef and brown thoroughly. Season with salt and pepper.
Add other seasoning such as Italian as you wish*
Mix in the cheese. Mix in the salsa.
Keep warm until the squash is tender.
Turn the squash over on a plate leaving on the outer shell, shred with a fork being careful not to break the shell.Fill with the ‘stuffing”.
Top with sour cream, more salsa? BBQ sauce?
Since there might be a few new followers, I am noting a few of the recipes on the site which you might want to incorporate into your Canadian OR American Thanksgiving dinners. Hoping you might find some ideas before you head out to buy groceries…LOL
Look for these and other recipes in the GO box –
Good Eats Roasted Turkey or
Spice Rubbed Turkey or
Slow Cooker Rosemary Garlic Crusted Roast Beef (for those who are not into turkey)
Thai Style Chicken and Pumpkin Soup
Fragrant Fall Red Cabbage (side dish)
Pumpkin Crunch Cake (much better than pie!)
Happy Thanksgiving my friends!!