Squash, pumpkins and root vegetables are the garden produce we look forward to using in the fall. Their adaptable flavours become the foundation for delicious casseroles, soups and baking.
Chicken and Broccoli Spaghetti Squash
This is a delicious dish with a nice combination of cheeses. Serves six to eight.
- 1 large spaghetti squash
- 3 tbsp. canola oil,divided 45 mL
- 2 large chicken breasts, chopped into bite-size pieces
- 1/2 sweet onion, chopped
- 6 cloves garlic, minced
- 1 tsp. salt 5 mL
- 1/2 tsp. freshly grated black pepper 2 mL
- 2 tsp. Italian seasoning(see below) 10 mL
- 3 c. broccoli florets 750 mL
- 1-2 tbsp. water 15-30 mL
- 1 c. ricotta cheese 250 mL
- 1/2 c. mayonnaise 125 mL
- 1/2 c. Parmesan cheese, shredded 125 mL
- 1 1/2 c. mozzarella cheese,shredded 375 mL
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Spaghetti Squash
Preheat oven to 400 F (200 C), line a large baking sheet with parchment paper.
Scrub squash and dry. Cut in half lengthwise using a large, sharp, strong knife. Scoop out seeds.
Drizzle squash with oil, brush or rub over entire surface. Sprinkle with salt and pepper and place cut-side down on baking sheet.
Bake 45 to 60 minutes or until tender when pierced with a fork.
When cool, gently scrape out long strands of pulp with a fork.
For Chicken and Broccoli
Preheat oven to 350 F (180 C).
Add one tablespoon oil to large skillet over medium-high heat. When pan is hot, add chicken. Season with salt and pepper. Cook chicken five to six minutes, stirring often. Remove chicken to a clean plate and set aside.
Return skillet to medium heat. Add remaining oil and onions to skillet. Sauté two to three minutes, or until soft and translucent. Add garlic, salt, pepper, and Italian seasoning. Cook until fragrant, about 30 seconds.
Add broccoli and water to skillet. Mix well and cover. Steam broccoli two minutes. Add chicken and cook one to two more minutes, stirring often. Remove from heat.
In a bowl, combine ricotta cheese, mayonnaise, parmesan cheese and half of shredded mozzarella cheese.
Add cheese mixture to chicken and mix well to combine.
Transfer strands of cooked spaghetti squash to individual casserole dishes. Top with chicken, broccoli, and cheese mixture. Top this with remaining mozzarella cheese.
Bake at 350 degrees for 15 minutes, or until cheese is golden and bubbly. Adapted from: theforkedspoon.com.
Italian Seasoning Recipe
Create a customizable blend of dried herbs and spices for a convenient, homemade, Italian seasoning mix.
- 3 tbsp. dried oregano 45 mL
- 3 tbsp. dried basil 45 mL
- 2 tbsp. dried thyme 30 mL
- 2 tbsp. dried marjoram 30 mL
- 1 tbsp. dried rosemary 15 mL
- 1 tbsp. dried sage 15 mL
- 1 tsp. dried chili flakes 5 mL (optional adjust amounts to personal preference)
Add all ingredients to a small bowl. Mix well to combine.
Store in an airtight jar or container in a cool place for up to six months.
Mix in a small food processor to grind whole herbs. Adapted from: theforkedspoon.com.
Roasted Pumpkin Soup
Yield: six to eight servings
Roasted pumpkin, root vegetables and garlic give a natural sweetness to this soup.
- 1 medium pumpkin or 4 -5 c. pumpkin peeled and diced 1-1.25 L
- 2 large carrots, thickly sliced
- 2 large parsnips, thickly sliced
- 1 medium sweet onion, chunked
- 1/2 head garlic, still in the skins
- 4 tbsp. olive or canola oil 60 mL
- 1/2 tsp. salt 2 mL
- 1/2 tsp. pepper 2 mL
- 2-3 c. vegetable stock 500 to 750 mL
- 1 tbsp. smoked paprika 15 mL
- pinch ground paprika
- 2 tbsp. chopped fresh thyme 30 mL
- or 1 tsp. dried thyme 5 mL
- salt and pepper to taste
- pinch of ground cloves, (optional)
Remove stem from pumpkin, cut pumpkin in half and scoop out seeds and stringy fibres. Place on a parchment lined baking sheet, lightly oil inside and outside of pumpkin.
Toss together carrots, parsnips, onion, garlic, oil, salt and pepper.
Divide vegetables between pumpkin halves.
Roast at 350 F (180 C) for about 50 to 60 minutes or until vegetables are fork tender. Use a spoon to scoop out bite size pieces of pumpkin.
If using peeled and chunked pumpkin toss with other vegetables and roast on a large baking sheet until fork tender.
If garlic is soft after 45 minutes, remove from oven.
Squeeze roasted garlic from papery skins.
Place garlic in a food processor along with a third of other vegetables, add a little vegetable stock to aid processing. Purée until very smooth. Transfer to a saucepan and purée the rest of the vegetables.
Add additional vegetable stock to achieve desired consistency.
Add smoked paprika, cloves, thyme, salt and pepper.
Simmer very slowly 10 to 15 minutes, stirring occasionally, then serve with biscuits.
Or leave vegetables in bite-sized pieces for a more rustic style soup. Combine roasted vegetables with seasonings and vegetable stock and simmer for a few minutes before serving. Adapted from www.rockrecipes.com.
Zucchini Feta Biscuits
A savory biscuit with zucchini and cheese are delicious with a bowl of soup, perfect for chilly fall nights.
Servings: eight to 12 biscuits
- 2 1/2 c. all-purpose flour 625 mL
- 2 tbsp. granulated sugar 30 mL
- 1 tbsp. baking powder 15 mL
- 1 tsp. salt 5 mL
- 1/2 c. butter 125 mL
- 1/2 c. zucchini, shredded 125 mL
- 1/4 c. parmesan, grated 60 mL
- 2 tbsp. fresh thyme leaves 30 mL
- or 1 tsp. dried thyme leaves 5 mL
- 2 tbsp. chives, chopped 30 mL
- 2 large eggs
- 2/3 c. buttermilk 150 mL
- 1/2 c. feta cheese, crumbled 125 mL
- 2 tbsp. buttermilk 30 mL
- coarse salt
- additional parmesan
In large bowl, whisk together flour, sugar, baking powder and salt. Using a pastry blender, cut butter into flour mixture, to form coarse crumbs. This can also be done with two knives or a food processor.
Place shredded zucchini between a few layers of paper towels and squeeze to remove excess moisture.
Add zucchini, parmesan and herbs to flour mixture, stir to combine.
Whisk eggs lightly, add buttermilk and feta cheese, stir to combine.
Add to flour mixture and stir just to combine, dough will be sticky.
Turn dough out on a floured surface and knead lightly three or four times. Dust with flour, as needed, if dough feels too wet.
Place dough on a baking sheet lined with parchment or a silicone mat. Roll or press dough into a 3/4-inch thick (1.5 cm) circle and lightly brush with buttermilk. Sprinkle with sea salt.
Place biscuit in freezer for 30 minutes, or overnight. Preheat oven to 400 F (200 C).
Bake chilled biscuits for 20 to 30 minutes, or until golden. Sprinkle with additional parmesan cheese, cut into wedges and serve warm.
Adapted from Cheddar-Dill Scones in The Barefoot Contessa Cookbook by Ina Garten.
Betty Ann Deobald is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
