Winter Squash With Anchovies Capers Olives And Ricotta Salata Recipes

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WINTER SQUASH WITH ANCHOVIES, CAPERS, OLIVES AND RICOTTA SALATA



Winter Squash With Anchovies, Capers, Olives and Ricotta Salata image

Adapted from a recipe in Clifford A. Wright's book "Mediterranean Vegetables," this is another Italian recipe for winter squash (or pumpkin, to Italians), this time from the southern region of Apulia. It's a delicious contrast of sweet and savory. Serve it as a side dish, toss it with pasta or use it as a topping for squash blini. The seasoning is provided by the anchovies, capers and cheese, a salty contrast to the sweet squash (the recipe is not for you if you cannot eat salt).

Provided by Martha Rose Shulman

Categories     side dish

Time 45m

Yield Serves 6

Number Of Ingredients 10

3 tablespoons extra virgin olive oil
1 medium onion, chopped
1 large garlic clove, peeled and crushed
3 anchovy fillets, preferably salted fillets, rinsed, soaked for 5 minutes in cold water, drained and chopped
2 tablespoons capers, rinsed, chopped if large
2 pounds peeled winter squash, cut in 3/4-inch chunks about 7 cups
1/2 cup imported black olives, pitted
1/4 ounce (1 tablespoon) freshly grated ricotta salata
Salt
freshly ground pepper

Steps:

  • Heat the oil over medium heat in a large, lidded skillet and add the onion, garlic clove, anchovy fillets and capers. Cook, stirring, until the onion is tender, about 5 minutes. Remove the garlic clove and discard.
  • Add the squash, stir together, add about 1/4 cup of water if the pan is dry, and cover the pan. Cook, stirring often, for about 30 minutes, until the squash is tender. Add the olives and continue to cook, stirring, for another 5 to 10 minutes. Season to taste with salt and pepper (you probably won't need much salt).
  • Transfer to a serving dish, sprinkle on the ricotta salata and serve.

Nutrition Facts : @context http, Calories 140, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 8 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 451 milligrams, Sugar 4 grams

SHEET-PAN SPAGHETTI SQUASH PUTTANESCA



Sheet-Pan Spaghetti Squash Puttanesca image

Rather than pasta, serve the salty and spicy flavors of this classic Southern Italian dish with spaghetti squash "noodles" for a delicious, hearty vegetarian dinner.

Provided by Katherine Sacks

Categories     Tomato     Bake     Low Carb     Low Fat     Kid-Friendly     Low Cal     Wheat/Gluten-Free     Dinner     Zucchini     Spring     Summer     Healthy     Low Cholesterol     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher     Sheet-Pan Dinner     Small Plates

Yield 4 servings (7-8 cups)

Number Of Ingredients 17

1 large spaghetti squash (3 1/2-4 pounds)
Kosher salt, freshly ground black pepper
Nonstick vegetable cooking spray
1 oil-packed anchovy fillet, drained, finely chopped (optional)
1 garlic clove, finely chopped
12 ounces cherry tomatoes (about 2 cups)
1 pint shiitake mushrooms, stemmed, quartered (about 1 1/2 cups)
1/4 cup pitted oil-cured black olives, chopped
1 tablespoon drained capers
1/2 teaspoon crushed red pepper flakes
3 tablespoons olive oil, divided
1/4 cup pine nuts
1/4 cup coarsely chopped fresh basil, divided
1/4 cup coarsely chopped fresh parsley, divided
1/2 cup ricotta
Special equipment:
An 18x13" rimmed baking sheet

Steps:

  • Position rack in center of oven and preheat to 375°F. Halve squash lengthwise and scoop out seeds. Season inside of squash with salt and pepper. Coat baking sheet with cooking spray; lay halves cut side down on sheet and bake 30 minutes.
  • Meanwhile, combine anchovy (if using), garlic, tomatoes, mushrooms, olives, capers, red pepper flakes, and 2 Tbsp. oil in a large bowl. Remove baking sheet from oven and transfer tomato mixture to sheet alongside squash. Return to oven and cook until squash is tender and shell is easily pierced, about 15 minutes more.
  • Meanwhile, toast pine nuts in a dry small skillet over medium-low heat, tossing often, until golden brown, about 4 minutes. Immediately transfer to a plate; set aside.
  • Remove sheet from oven. Scrape squash crosswise to pull strands from shells into a medium bowl; discard shells. Using the back of a fork or spoon, gently push down on tomatoes on sheet to break them up and release their juices. Scrape tomato mixture and any accumulated juices into bowl with squash. Add remaining 1 Tbsp. oil, then toss with half of basil, parsley, and reserved pine nuts. Divide among bowls and dollop with ricotta. Garnish with remaining basil, parsley, and pine nuts.

SQUASH CAPONATA



Squash Caponata image

Provided by Alex Guarnaschelli

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 14

2 medium butternut squash, peeled and cut into small cubes (about 1/2-inch)
1 tablespoon granulated sugar
3 tablespoons extra-virgin olive oil, divided
Kosher salt
1 tablespoon dried oregano
3 tablespoons red wine vinegar
2 heaping tablespoons golden raisins
1 medium onion, peeled and finely chopped
2 cloves garlic, peeled and grated
1 cup canned San Marzano whole plum tomatoes, drained of their liquid and broken into small pieces
3 medium-size stalks celery, cut into thin rounds
2 large zucchini, halved lengthwise and thinly sliced
1 tablespoon capers, drained
12 green olives, preferably Cerignola, pitted and chopped

Steps:

  • Preheat the oven to 350 degrees F.
  • In a medium bowl, toss the squash with the sugar and half of the olive oil. Season with salt and stir in the oregano. Arrange the squash in a single layer on a baking sheet and place it in the center of the oven. Cook until the squash is tender but still holds its shape and is somewhat firm, 15 to 20 minutes.
  • In a small bowl, combine the red wine vinegar and the raisins. Set aside.
  • Heat a medium skillet and add a little of the remaining olive oil. When it begins to smoke lightly, add the onions and garlic. Season with salt and cook until they are translucent, 2 to 3 minutes. Transfer to a bowl and stir in the tomatoes, celery, zucchini, capers, and olives. Stir to blend. Refrigerate.
  • When the squash is cooked, remove from the oven and allow it to cool. Stir it into the onion mixture. Stir in the raisins and vinegar. Taste for seasoning. Refrigerate until ready to serve.

SAUTéED WINTER SQUASH WITH SWISS CHARD, RED QUINOA AND ALEPPO PEPPER



Sautéed Winter Squash With Swiss Chard, Red Quinoa and Aleppo Pepper image

Although any winter squash will be delicious, you do have to put some elbow grease into peeling and cutting the squash into small dice (no larger than 1/2 inch, and preferably smaller than that), so I recommend butternut, which is easiest to peel. Delicata, even easier to peel and dice, would be another good choice but you won't get the bright orange color, which is beautiful against the chopped blanched chard, whose stems lend texture to the dish. Red quinoa - just a sprinkling - makes a great finish, contributing another texture and more color. You can make a meal of the skillet combo if you top it with a poached egg, or you can serve it as a side dish.

Provided by Martha Rose Shulman

Categories     dinner, vegetables, side dish

Time 35m

Yield Serves 4

Number Of Ingredients 7

1 generous bunch Swiss chard (about 3/4 pound), with wide ribs
Salt
1 medium-size butternut squash, about 2 pounds, peeled and cut into small dice (1/2 inch or a little smaller), about 4 cups diced
2 tablespoons plus 1 teaspoon extra virgin olive oil
1 large or 2 medium garlic cloves, minced
3/4 teaspoon Aleppo pepper (more to taste)
1/3 cup cooked red quinoa

Steps:

  • Bring a large pot of water to a boil while you strip leaves from chard ribs. Wash leaves in 2 changes of water and cut ribs into 1/4-inch dice. You should have about 1 cup diced chard ribs.
  • When water comes to a boil salt generously and add chard leaves. Blanch just until wilted, about 1 minute. Transfer to a bowl of cold water, drain and squeeze out excess water, taking chard up by the handful. Chop medium-fine and set aside. You should have about 1 cup chopped blanched chard.
  • In a large, heavy skillet heat 2 tablespoons olive oil over medium-high heat and add diced chard ribs. Sauté for 1 to 2 minutes and add squash. Allow to brown in the pan without stirring for a couple of minutes, then toss in the pan and sauté for 10 minutes, tossing or stirring in the pan occasionally. Season with salt and continue to cook, tossing or stirring in the pan occasionally, for another 8 to 10 minutes, until tender and lightly colored. Add remaining teaspoon of olive oil and garlic, chard and Aleppo pepper and toss together. Cook, stirring often, for another 3 to 4 minutes, until chard is evenly distributed throughout and garlic is fragrant. Add quinoa and toss together until evenly distributed and warmed through. Taste and adjust seasoning. Remove from heat and serve.

Nutrition Facts : @context http, Calories 193, UnsaturatedFat 7 grams, Carbohydrate 29 grams, Fat 9 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 782 milligrams, Sugar 5 grams

ORECCHIETTE WITH GRATED SQUASH, WALNUTS AND RICOTTA SALATA



Orecchiette With Grated Squash, Walnuts and Ricotta Salata image

I don't know why it had never occurred to me to grate hard winter squash until I started envisioning this pasta. If you have a food processor with a grater blade, this will be the easiest way you've ever prepared winter squash, short of sticking it in the oven skin and all. The cooked grated squash lodges in the indentations of the ear-shaped orecchiette, a perfect pairing.

Provided by Martha Rose Shulman

Categories     weekday, pastas, main course

Time 45m

Yield 6 servings

Number Of Ingredients 9

1 pound butternut squash (about half of a large squash)
2 tablespoons extra virgin olive oil
Salt to taste
2 garlic cloves, minced
2 ounces walnut pieces (about 1/2 cup), coarsely chopped
3 tablespoons chopped fresh marjoram, or 2 tablespoons chopped fresh sage
Lots of freshly ground pepper
1 pound orecchiette
2 ounces ricotta salata, grated (about 1/2 cup)

Steps:

  • Begin heating a large pot of water. When it comes to a boil, add a generous amount of salt and keep at a simmer.
  • Meanwhile, peel the squash (I use a vegetable peeler for this), cut it into chunks that will fit your food processor tube fitted with the grater blade, and grate. Alternately, grate with the large holes of a box grater.
  • Heat the olive oil over medium-high heat in a large, heavy skillet and add the grated squash and salt to taste. Cook, stirring often, for 8 to 10 minutes, until the squash has softened. Add the garlic, walnuts and half the marjoram or all of the sage and cook, stirring, for another minute. Turn the heat down to medium.
  • Add 1/2 cup of the water for the pasta and cook for another couple of minutes, until it has been absorbed and evaporated from the pan. Add another 1/2 cup water and continue to cook for another 3 minutes, or until the squash mixture is tender and moist. Taste, adjust salt, and add a generous amount of pepper. Keep warm while you cook the pasta.
  • Bring the pot of water back to a rolling boil and add the orecchiette. Cook al dente, usually 10 to 11 minutes. Add 1/2 cup of the cooking water to the squash mixture before draining, then drain the pasta and toss with the squash, along with the remaining marjoram and the ricotta salata. Serve hot.

Nutrition Facts : @context http, Calories 421, UnsaturatedFat 7 grams, Carbohydrate 69 grams, Fat 10 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 428 milligrams, Sugar 4 grams

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