Squash etc.

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Here's another squash recipe and one with sweet potatoes:

 

Butternut Squash And Apple Gratin

Cornbread-Topped Vegetable Casserole

 

* Exported from MasterCook *

 

Butternut Squash And Apple Gratin

 

Recipe By : www.vegetariantimes.com 1/00

Serving Size : 6 Preparation Time :0:00

Categories : Fruits Side Dishes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 large butternut squash -- (about 3 lbs.),

peeled and sliced 1/3 inch thick

1/4 cup whole wheat flour

1 cup chopped apple

1 cup apple juice

1/4 cup olive oil

2 medium onions -- thinly sliced

(3 cups)

1/4 cup whole wheat bread crumbs

2 teaspoons sesame seeds -- (optional)

 

This gratin is a simple creation based on just three main ingredients:

winter squash, apple and onion. The vegetables cook until they are

meltingly tender and the top forms a lush, golden-brown crust.

 

Preheat oven to 350 degrees. Lightly dust squash slices with flour.

 

In small pan, combine apple and apple juice and simmer over medium heat for

5 minutes.

 

In large skillet, heat oil over medium heat. Cook squash in batches, 2 to

3 minutes on each side, adding more oil if necessary. Transfer squash to

paper-towel-lined plate. Add onion slices to pan and cook, stirring

occasionally, until tender, about 10 minutes, using extra oil if necessary.

 

Arrange a layer of squash slices in an 8-inch square or 1 1/2-quart baking

dish. Top with three-quarters of onion slices and pour over half of apple

mixture. Top with remaining squash and onion, then pour over remaining

apple mixture. Sprinkle with bread crumbs and sesame seeds if using.

 

Bake until tender, about 1 hour. If top browns before vegetables are done,

lower temperature to 325 degrees and cover with aluminum foil. Serve warm.

Makes 6 servings.

 

Per Serving: 267 Cal.; 4g Prot.; 10g Fat; 48g Carb.; 0 Chol.; 49mg Sod.; 9g

Fiber.

 

 

 

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* Exported from MasterCook *

 

Cornbread-Topped Vegetable Casserole

 

Recipe By : www.vegetariantimes.com 1/00

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Potatoes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***VEGETABLE FILLING***

1 tablespoon butter or vegetable oil -- up to 2

1 medium onion -- finely chopped

3 cloves garlic -- minced

2 large tomatoes -- finely chopped

1/2 cup water

1 medium potato

chopped into 1-inch cubes

1 medium sweet potato

chopped into 1-inch cubes

1 cup green beans

cut into 1-inch pieces

1 cup broccoli or cauliflower florets

chopped into 1-inch pieces

Salt and freshly ground black pepper -- to taste

1/2 cup frozen peas -- thawed

***CORNBREAD TOPPING***

1 egg

1 tablespoon sugar

1/2 cup buttermilk

1/2 cup cornmeal

1/2 cup unbleached white flour

OR whole-wheat pastry flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 cup frozen corn -- thawed

1 teaspoon seeded and chopped jalapeno

1 tablespoon drained and chopped pimento

 

With its golden cornbread crown and a zesty vegetable m & eacutelange inside,

this casserole is more than a meal -- it's a masterpiece.

 

Vegetable Filling: Heat butter or oil in a large skillet over medium heat.

Add onion and garlic and cook, stirring, until onion is translucent, about

5 minutes.

 

Add tomatoes and water and bring to a boil. Add potato. Cover and simmer

for 5 minutes. Add sweet potato, green beans and broccoli or cauliflower.

Simmer, covered, 5 minutes more.

 

Add salt and pepper. Add peas. Remove from heat and keep covered; set aside.

 

Cornbread Topping: Preheat oven to 425 degrees. Beat together egg and

sugar in a large bowl until smooth and creamy. Fold in buttermilk.

 

In a separate bowl, combine cornmeal, flour, baking powder and baking soda.

Add corn and jalapeno. Add the egg mixture and stir until smooth.

 

Place vegetables in a lightly oiled 8- or 9-inch square pan or casserole.

Spread cornmeal batter in an even layer over vegetables. Sprinkle pimento

on top and gently pat into batter.

 

Bake 18 to 20 minutes, or until toothpick inserted in top comes out clean.

To make serving easier, score the surface lightly with a knife into serving

portions. Makes 4 servings.

 

Helpful Hints: Add soy sauce or any other seasoning of choice to the

vegetables. For a more colorful presentation, spoon the topping in dollops

around edge of casserole instead of spreading evenly on top.

 

Per Serving: 286 Cal.; 10g Prot.; 5g Fat; 53g Carb.; 62mg Chol.; 545mg

Sod.; 9g Fiber.

 

 

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