Recipes of the Week–September 19th

Winter Squash Recipes:
http://allrecipes.com/Recipes/Fruits-and-Vegetables/Vegetables-N-Z/Squash/Winter-Squash/Top.aspx

Cooking Winter Squash from: http://allrecipes.com/HowTo/Winter-Squash-How-To-Cook-It/Detail.aspx

Baking Method
Cut smaller squash (like acorn squash) in half; scoop out the seeds. Place 2 teaspoons honey, brown sugar, or maple syrup and 1 tablespoon butter into their centers. Bake in a preheated 350 degrees F (175 degrees C) oven for about 30 minutes, or until easily pierced with a fork.
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Roasting Method
Cut in half and seed squash. Place the squash halves, cut-side up, on a rimmed baking sheet. Rub the flesh with softened butter or oil, season with salt and pepper and drizzle with brown sugar, maple syrup or orange juice. Flip the squash over and roast them for 40 to 45 minutes in a preheated 400 degrees F (200 degrees C) oven. Roast the squash until the skin is blistered, browned and the flesh tender. Insert a fork or knife under the skin to test that the flesh is tender. When the squash has cooled the skin should peel off easily.

Roasting squash helps to maintain squash's delicate flavor. Once roasted and cooled, there are a plethora of cooking options available. One option is to mash the squash and use it in any recipe calling for squash purée. Roasted squash freezes extremely well and reheats easily. Don't be afraid to roast several squash at once and freeze it for use during the holidays; it'll cut down on some of the cooking crunch come November and December!
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Boiling Method
Cut the squash in half and discard the seeds. Peel and cut the squash into chunks. Place in a saucepan and cover with water. Bring to a boil and cook until the squash is tender. Let the chunks cool, then purée the flesh in a food processor or mash. To use the purée in pies, pass it through a strainer or sieve to remove any fibers or chunks.
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Microwave Method
Cut the squash in half and discard seeds. Microwave on high for seven minutes per pound.

Peppers Roasted with Garlic, Basil and Tomatoes from: http://allrecipes.com/Recipe/peppers-roasted-with-garlic-basil-and-tomatoes/detail.aspx

olive oil-flavored cooking spray
1 green bell pepper, halved and seeded
1 red bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
1 pint cherry tomatoes, halved
1/2 cup chopped fresh basil
8 cloves garlic, thinly sliced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon herb vinegar, or to taste

1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish with olive oil flavored cooking spray.

2. Place the bell pepper halves open side up in the prepared baking dish. In a medium bowl, toss together the cherry tomatoes, basil and garlic. Fill each pepper half with a handful of this mixture. Season with salt and pepper. Cover the dish with aluminum foil.

3. Bake for 15 minutes in the preheated oven, then remove the aluminum foil, and continue baking for an additional 15 minutes. Remove from the oven, and sprinkle with herb vinegar. These are equally good served hot or cold.

Green Tomato Hash

Baked green tomato hash casserole is made with leftover meat, beef and potatoes.

2 cups leftover chopped beef
1 cup diced raw potatoes
2 tablespoons butter
1/2 cup diced green tomatoes
1/4 cup chopped onion
salt and pepper, to taste

Combine ingredients; mix well. Turn into a buttered casserole and bake at 325° for 1 hour.
Serves 4.