Yanked™ Recipes, History of Food and Much More!

..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.

  
  
  

It's Just That Simple!™ Brand. See all about our exciting products at theyankeechef.blogspot.com

Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Buttery Italian Roasted Squash

Unlike other roasted, stuffed squash recipes during the Holidays, you don't have to peel away any rind before enjoying! I use frozen spinach because there is almost a total lack of any moisture in it, which you want it to be as dry as possible. If you enjoy this recipe(which I am sure you will) but don't want to hassle with preparing squash, double it and serve Italian Creamed Spinach. A riff on a classic.
 

Ingredients

For 12 Serving(s)

Recipe

  • 1 (10-ounce)pkg. frozen, chopped spinach leaves*
  • 1/4 cup milk
  • 4 ounces ricotta cheese, drained
  • 1/4 cup Parmesan cheese
  • 2 tablespoons butter or margarine
  • 1/2 teaspoon both garlic and onion powder
  • 1/2 teaspoon nutmeg
  • Salt and black pepper to taste
  • 2 (roughly 1 lb. each) butternut squashes

Buttery Italian Roasted Squash Directions

    Thaw spinach leaves in a colander. When ready to prepare recipe, squeeze any remaining water very well and set aside.
    In a large saucepan over medium heat, add next 9 ingredients. Heat and whisk until smooth. Remove from heat when warm and stir in spinach; set aside.
     Preheat oven to 350-degrees F. Cut an inch off of both the stem and bulb ends of squash. Cut in half lengthwise. 
    Peel the outside of each half with a carrot/potato peeler. Now pare just enough skin and flesh for each half to stand up level on a sheet pan(which you should have lined with foil).
    With a sturdy spoon or melon baller, scoop seeds and membrane from each squash half. Continue making this 'well' down the skinnier portion of the squash. This may prove difficult with these utensils so use a sharp knife to begin with by cutting into the flesh at angles if needed. Do not allow this 'well' to go through the outside surface or you will have a mess in your pan while roasting.
    Place prepared squash on foiled pan with cut side facing up. Equally divide spinach mixture into each well. Place in oven and cook 45-55 minutes, or until the flesh of the squash is tender when carefully touched or poked with a fork. Remove from oven to serve while hot.
    * A 10-ounce box contains about 3 3/4 cups total chopped spinach
     
Top