MINIATURE SQUASH RECIPES

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MINI SQUASH CALZONES RECIPE | REAL SIMPLE



Mini Squash Calzones Recipe | Real Simple image

Calzones often don’t get the appreciation they are due. Perfect for people who love pizza but like a higher crust-to-topping ratio, this hearty, vegetarian rendition is a full meal in one hot pocket. First, you’ll roast butternut squash and onion until caramelized, and then you’ll throw together a chili-infused, double-cheese mixture for deliciousness sake. There’s a whole bunch of swiss chard involved, too, which not only adds healthful fiber to the mix, it offers a grounding contrast to the sweet squash. Once you’ve gotten the hang of this recipe, use it as a template for any type of calzone—add pepperoni or cooked pancetta, or swap in another hearty green like kale in for the chard. The point is, most things taste good when married with cheese and tucked inside pizza dough.

Provided by Ananda Eidelstein

Total Time 1 hours 20 minutes

Yield 16 calzones

Number Of Ingredients 13

1 small butternut squash, peeled, seeded, and cut into ½-in. pieces (about 4 cups)
1 yellow onion, chopped
½ cup olive oil, divided
½ teaspoon kosher salt, divided
1 bunch Swiss chard, stemmed and chopped (2 cups)
6 ounces low-moisture mozzarella cheese, shredded (about 1½ cups)
1 cup whole-milk ricotta cheese
¼ teaspoon freshly ground black pepper
¼ teaspoon chopped jarred Calabrian chiles or crushed red pepper
3 ounces pecorino Romano cheese, grated (about ¾ cup), divided
2 pounds store-bought pizza dough, at room temperature
All-purpose flour, for work surface
Marinara sauce, for serving

Steps:

  • Preheat oven to 450°F. Toss squash, onion, 2 tablespoons oil, and ¼ teaspoon salt on a rimmed baking sheet. Spread evenly; bake until squash is just tender, 20 to 25 minutes. Stir chard and remaining ¼ teaspoon salt into squash mixture. Bake until chard is wilted, about 5 minutes. Let cool for 10 minutes. Increase oven temperature to 500°F. Mix mozzarella, ricotta, black pepper, Calabrian chiles, and ¼ cup pecorino in a large bowl. Fold in cooled squash mixture.
  • Coat 2 baking sheets with 2 tablespoons oil. Cut dough into 16 pieces; roll into balls. Stretch 1 ball into a 5½-inch round on a lightly floured surface. Place ¼ cup squash filling on 1 side of dough; fold dough over to form a half-moon. Press firmly to seal. Repeat with remaining dough and filling, dividing calzones between baking sheets.
  • Cut a vent on top of each calzone. Brush tops with 2 tablespoons oil. Bake for 10 minutes. Remove from oven. Brush with remaining 2 tablespoons oil and sprinkle with remaining ½ cup pecorino. Return to oven. Bake until deep golden, 10 to 12 minutes. Transfer to a wire rack to cool for 5 minutes. Serve with marinara.

ROASTED HONEYNUT SQUASH RECIPE | EATINGWELL



Roasted Honeynut Squash Recipe | EatingWell image

Honeynut squash looks just like mini butternut squash, but on the inside you'll find an even sweeter, deeper orange flesh. This winter squash has only been available at farmers' markets and in select grocery stores for a few years. If you see it, grab a few to try! This simple roasting method enhances the natural flavor of the squash with butter and spices.

Provided by Carolyn Casner

Categories     Healthy Winter Squash Recipes

Total Time 40 minutes

Number Of Ingredients 6

2 medium honeynut squash, halved lengthwise and seeded
4 teaspoons butter
¼ teaspoon salt
¼ teaspoon ground pepper
¼ teaspoon ground cinnamon
4 teaspoons pure maple syrup

Steps:

  • Preheat oven to 425 degrees F.
  • Arrange squash halves cut-side up on a baking sheet. Place 1 teaspoon butter in each cavity. Sprinkle with salt, pepper and cinnamon. Roast until tender, 25 to 30 minutes. Drizzle with maple syrup, if desired.

Nutrition Facts : Calories 114.4 calories, CarbohydrateContent 20.9 g, CholesterolContent 10.2 mg, FatContent 4 g, FiberContent 3.7 g, ProteinContent 1.8 g, SaturatedFatContent 2.4 g, SodiumContent 153 mg, SugarContent 3.9 g

More about "miniature squash recipes"

MINI SQUASH CALZONES RECIPE | REAL SIMPLE
Calzones often don’t get the appreciation they are due. Perfect for people who love pizza but like a higher crust-to-topping ratio, this hearty, vegetarian rendition is a full meal in one hot pocket. First, you’ll roast butternut squash and onion until caramelized, and then you’ll throw together a chili-infused, double-cheese mixture for deliciousness sake. There’s a whole bunch of swiss chard involved, too, which not only adds healthful fiber to the mix, it offers a grounding contrast to the sweet squash. Once you’ve gotten the hang of this recipe, use it as a template for any type of calzone—add pepperoni or cooked pancetta, or swap in another hearty green like kale in for the chard. The point is, most things taste good when married with cheese and tucked inside pizza dough.
From realsimple.com
Reviews 4.5
Total Time 1 hours 20 minutes
  • Cut a vent on top of each calzone. Brush tops with 2 tablespoons oil. Bake for 10 minutes. Remove from oven. Brush with remaining 2 tablespoons oil and sprinkle with remaining ½ cup pecorino. Return to oven. Bake until deep golden, 10 to 12 minutes. Transfer to a wire rack to cool for 5 minutes. Serve with marinara.
See details


ROASTED HONEYNUT SQUASH RECIPE | EATINGWELL
Honeynut squash looks just like mini butternut squash, but on the inside you'll find an even sweeter, deeper orange flesh. This winter squash has only been available at farmers' markets and in select grocery stores for a few years. If you see it, grab a few to try! This simple roasting method enhances the natural flavor of the squash with butter and spices.
From eatingwell.com
Reviews 5
Total Time 40 minutes
Category Healthy Winter Squash Recipes
Calories 114.4 calories per serving
  • Arrange squash halves cut-side up on a baking sheet. Place 1 teaspoon butter in each cavity. Sprinkle with salt, pepper and cinnamon. Roast until tender, 25 to 30 minutes. Drizzle with maple syrup, if desired.
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