2 Delicious Winter Squash Recipes To Last You Until Spring
- Tips and How To's
This time of year, the pumpkin gets all of the limelight. But let's not ignore the other tasty squashes that are in season this year. With the FoodSaver® Vacuum Sealing System, you can prepare these dishes in advance and enjoy them on many of the chilly winter nights ahead.
1. Quinoa Squash Bowl
This dish is perfect for entertaining because it's both a wonderfully nutritious dish and an attractive centerpiece. Place the finished products on a small platter or individual pot holders and let them fill your table with the spirit of the season. Use the FoodSaver® Sealing System to preserve the filling for use later.
- 4 medium nugget squashes
- 2 links Italian sausage, diced
- 1/2 cup chopped onion
- 1/2 cup chopped carrots
- 2 large cloves garlic
- 2 cups cooked quinoa
- 1/2 teaspoon chopped thyme
- 1 tablespoon chopped parsley
- Salt and pepper to taste.
- Heat the oven to 200 degrees.
- Begin by cutting the tops off each of the squashes and removing the seeds.
- Place the squashes upside down on a baking dish with high sides. Fill the dish with roughly 1 inch of water and then place them in the oven for 15 minutes.
- Remove them from the oven and increase the heat to 350 degrees.
- While the squashes are cooling, heat a lightly greased skillet over medium heat. Saute the sausage for 5 minutes or until browned. Then remove the meat from the skillet and place in a large bowl.
- Next, add the onion, carrots and garlic to the skillet and saute for two minutes. Then pour in the water and let simmer for 8 minutes.
- Add the vegetables and quinoa to the sausage along with the thyme, parsley and salt and pepper. Stir thoroughly.
- Pack 1 cup of the mixture into each squash and top each with a tablespoon of cheese.
- Bake for 25 minutes, then serve.
2. Beef and Squash Stew
Stew is a very filling meal and it can warm up the coldest winter traveler. When your loved ones come in from the snowy weather, have a steaming bowl of this nutritious and satisfying stew ready and waiting. The recipe is easily doubled, so you can make a large batch and preserve it for the coldest days of the season in FoodSaver® containers.
- 2 teaspoons canola oil, divided
- 8 ounces beef roast, cubed
- 1 shallot, sliced
- Salt and pepper to taste
- 1 teaspoon thyme
- 2 teaspoons flour
- 1 cup beef broth
- 2 1/2 cups butternut squash, cubed.
- Heat your oven to 350 degrees.
- In a saucepan, heat 1 teaspoon of canola oil, then add the beef and cook for 8 minutes or until browned. Remove from heat and transfer to a large plate.
- Add another teaspoon of canola oil to the saucepan. Add the shallot and cook for 1 minute. Combine in the salt and pepper and thyme, stirring rapidly for half a minute.
- Return the beef to the pan and stir in the flour. Cook for 3 minutes. Then pour in the broth, making sure that all of the flour combines with with the liquid. Leave no congealed flour at the bottom of the pan. Turn off the heat.
- Next, add in the squash, cover the pan and carefully place it in the oven. Bake for an hour and a half.
- Check the meat, making sure that it can be easily separated with a fork. Remove from the oven and serve - or preserve!