Peppery Roasted Squash Pate Recipes

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OVEN-ROASTED PATTY PAN SQUASH



Oven-Roasted Patty Pan Squash image

Fresh, delicately flavored patty pan squash with just the right amount of savory onion flavor and bright lemon flavor along with a silky buttery sauce to bring out the best in the bright yellow and green vegetable. This would be a great side dish to most any roasted or grilled summertime entrees or meats. You could also sprinkle a bit of finely shaved Parmesan cheese on them for additional flavor and saltiness.

Provided by Allrecipes Member

Categories     Squash Side Dishes

Time 35m

Yield 4

Number Of Ingredients 10

2 pounds patty pan squash
1 small red onion
2 tablespoons olive oil
2 teaspoons ground coriander
1 teaspoon kosher salt
½ teaspoon ground black pepper
3 tablespoons unsalted butter, melted
2 tablespoons lemon juice
2 tablespoons chopped fresh chives
1 tablespoon lemon zest

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
  • Cut squash into 1/2-inch wedges. Slice onion vertically into thin slices. Combine squash, onion, olive oil, coriander, salt, and pepper in a large bowl; toss to coat vegetables evenly in oil and seasonings. Spread out vegetables in an even layer on the prepared baking sheet.
  • Bake in the preheated oven until squash is tender and slightly browned, 20 to 25 minutes.
  • Combine melted butter, lemon juice, chives, and lemon zest in the same large bowl; toss cooked squash in butter mixture and serve hot.

Nutrition Facts : Calories 191.9 calories, Carbohydrate 12 g, Cholesterol 22.9 mg, Fat 16.1 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 6.5 g, Sodium 484.8 mg

PEPPERY ROASTED SQUASH PATE



Peppery Roasted Squash Pate image

Make and share this Peppery Roasted Squash Pate recipe from Food.com.

Provided by dicentra

Categories     High In...

Time 15m

Yield 1 1/2 cups

Number Of Ingredients 5

1 cup butternut squash or 1 cup pumpkin puree
1 cup black pepper flavored cheese (Boursin)
1/2-1 jalapeno pepper, seeded and coarsely chopped
1/2 cup pecan halves
salt and pepper

Steps:

  • In food processor, pulse squash, cheese, jalapeno to taste and pecans until pecans are finely chopped and ingredients are blended.
  • Season to taste with salt and pepper. Refrigerate 2 hours before serving.

Nutrition Facts : Calories 520.7, Fat 42.3, SaturatedFat 13.6, Cholesterol 48.2, Sodium 731.6, Carbohydrate 22.1, Fiber 5.2, Sugar 3.6, Protein 18.8

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