Rosemary Roasted Squash And SautÉed Mushroom Salad Recipes

SQUASH AND MUSHROOM MEDLEY

Steps:

• In a large skillet, saute the squash, zucchini and onion in butter until tender. Add the mushrooms, garlic, salt and pepper; saute 2-3 minutes longer or until heated through.

OVEN ROASTED SQUASH AND MUSHROOMS

Steps:

• Preheat oven to 425 degrees.
• Place vegetables on a large rimmed baking sheet.
• Drizzle olive oil over the vegetables and sprinkle with salt and pepper.
• Toss the vegetables to coat evenly with the oil. Be sure they are all coated.
• Bake at 425 until tender for about 20 minutes. Stir halfway through cooking. Serves 6.

WINTER SQUASH CASSEROLE WITH ROSEMARY

Steps:

• Heat oven to 325 degrees. Place squash cubes in a large mixing bowl.
• In a small bowl, whisk together flour and cornstarch, then whisk in ginger, salt and pepper. Add half the dry ingredients to the squash and toss gently but thoroughly to combine. Add remaining dry ingredients and toss again until evenly coated. Add garlic, parsley, rosemary and 1/3 cup oil. Toss gently but thoroughly to coat.
• Transfer squash to a 9-by-13-inch baking dish and drizzle with remaining 2 tablespoons oil. Cover tightly with aluminum foil and bake for 1 to 1 1/2 hours, until tender. Uncover and bake until very soft, another 45 to 60 minutes. (The casserole can be cooled and refrigerated at this point for up to 2 days. Bring to room temperature before resuming.)
• To finish, brown the top: Turn oven to 350 degrees. (Alternatively, turn oven to 325 degrees with convection, or use the broiler.) Heat squash until sizzling on the bottom and crusty on the top, about 10 minutes. (If reheating from room temperature, it will take longer, 20 to 30 minutes.) Serve immediately.

ROSEMARY ROASTED SQUASH AND SAUTÉED MUSHROOM SALAD

Steps:

• Start by slicing the squash into slices a few cm's thick, the cut the skin of each one before chopping them into bite sized cubes. Place these in a 200C oven with 2 teaspoons of dried rosemary, olive oil and salt. Roast for about twenty minutes, until they're nice and tender. While these cook chop the cherry tomatoes into quarters and the zucchini into thin half moons. Fill your plate with spinach before adding the tomatoes, zucchini and pomegranates. Peel the mushrooms and chop them into bite-sized slices, sauté them in a frying pan with olive oil, rosemary and salt. This should take 5-6 minutes, until they brown and become wonderful soft and tender. Add these to the salad plate. In the same pan cook the pine nuts and pumpkin seeds, this way they'll absorb all the delicious aromas of the rosemary and mushrooms. These will take 2-3 minutes to cook, then sprinkle them over the salad. Once the butternut squash is cooked add this to the salad too. Pour over one juiced lime, sprinkle some salt, mix up and then enjoy,