Yellow Squash With Hazelnuts And Pecorino Recipes
ORZO WITH SUMMER SQUASH AND TOASTED HAZELNUTS
Categories Nut Pasta Vegetable Side Sauté Vegetarian Summer Hazelnut Yellow Squash Gourmet Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Cook orzo in a 4- to 5-quart pot of boiling salted water until al dente. Reserve 1/2 cup cooking water, then drain orzo in a colander.
- While orzo is cooking, heat butter and oil in a deep 12-inch heavy skillet over moderately high heat until foam subsides, then sauté shallot, stirring, until golden, about 5 minutes. Add zucchini, yellow squash, salt, and pepper and sauté, stirring occasionally, until vegetables are just tender, about 5 minutes. Remove from heat and stir in nuts, parsley, basil, and zest.
- Add cooked orzo to skillet and stir gently. If mixture seems dry, moisten with some reserved pasta water. Season with salt and pepper. Serve warm or at room temperature.
MARINATED SUMMER SQUASH WITH HAZELNUTS AND RICOTTA
Toss raw halved squash with salt and let it sit for at least ten minutes (and up to 30) to draw out some liquid, and then pat dry with paper towels. This also seasons it from the inside out, concentrating the flavor.
Provided by Molly Baz
Categories Bon Appétit Side Summer Yellow Squash Squash Zucchini Hazelnut Mint Ricotta Vegetarian
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 300°F. Toss squash and 1 1/2 tsp. kosher salt in a colander; set over a bowl. Let sit 10 minutes, then pat dry with paper towels.
- Toss hazelnuts and 1 Tbsp. oil on a rimmed baking sheet and roast, shaking occasionally, until golden brown, 15-20 minutes. Let cool; crush into large pieces with a measuring cup or glass.
- Smack 3 mint sprigs against your cutting board a few times to release their flavor; mix in a large bowl with garlic, vinegar, sugar, red pepper flakes, and 2 Tbsp. oil; set dressing aside.
- Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high until shimmering. Arrange squash cut side down in skillet, breaking into smaller pieces if needed in order to fit in a single layer, and cook, moving around in pan to ensure even browning, until golden brown on cut side, about 5 minutes. Reduce heat to medium-low, cover (if you don't have a lid use a baking sheet), and continue to cook until very tender, about 15 minutes. Transfer to a cutting board and let cool slightly.
- Cut squash into 2" pieces and toss in reserved dressing to coat; season with kosher salt and black pepper. Let sit at room temperature, tossing occasionally, 15 minutes. Pluck out mint sprigs; discard.
- Meanwhile, zest lemon half into a small bowl, mix in ricotta and remaining 1 Tbsp. oil; season with kosher salt. Hang on to that lemon.
- Spread lemon ricotta over platter. Top with squash and their juices. Squeeze reserved lemon over. Pull leaves from remaining mint sprigs (you want about 1/4 cup). Scatter mint and hazelnuts over squash. Drizzle generously with oil and sprinkle with sea salt. Serve with toast.
YELLOW SQUASH WITH HAZELNUTS AND PECORINO
Tender yellow squash is sauteed with hazelnuts and then topped with marjoram and shaved Pecorino Romano cheese. Serve as a side dish with chicken or fish, or stir it into short pasta, such as penne.
Provided by Martha Stewart
Categories Quick & Easy Recipes
Number Of Ingredients 6
Steps:
- In a large skillet, heat olive oil over medium-high. Add squash and hazelnuts and cook, stirring frequently, until squash is tender but not soft and hazelnuts are toasted, about 7 minutes. Add lemon juice and marjoram and toss to combine. Transfer to a platter and top with cheese.
Nutrition Facts : Calories 163 g, Fat 13 g, Fiber 3 g, Protein 5 g
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