Roasted veggies, cubed (see recipe above)
Patty pan yellow squash

 

Have you ever seen the little yellow patty pan squashes in the store and wondered what you can do with them?  How about prepare a scrumptious meal!

 

Filling 
Roast your favorite veggies (see roast veggies recipe above) or prepare another filling you enjoy such as veggies and rice or quinoa. 

 

Patty Pans 
Preheat oven to 350°. Slice off the top from each squash and scoop out flesh leaving an empty squash bowl.  Bake for 15-20 mins or until they soften (depending on the size of the squash).  Remove from oven.  

 

Fill with your veggies, pop the top back on, and serve!

 

Butternut squash
Rice or quinoa (cooked in advance)
Tomatoes, chopped
Mushrooms, chopped
Goat cheese (optional, raw if possible)

Fresh basil leaves
Sea salt & ground pepper
Thyme
Oregano

Pine nuts, crushed (1 tbsp/each half)

 

Half butternut squash and scoop out flesh and seeds.  Lightly brush with olive oil and season with salt, pepper, and herbs. Place cut side down on lightly greased baking tray and cook at 375° for 30 mins.  Turn over and continue cooking for 10 more mins on broil (or until squash is tender when poked with a fork).

 

Remove squash from oven and fill with your favorite filling.  In this example, the squash is  filled with a rice and roasted veggies (see roasted veggie recipe above) and then topped with a little goat cheese.

 

Chopped salads also make a wonderful filling, especially the corn and quinoa salad.

 

Soy beans (edamame), cooked
Green beans, cooked
Sweet peas, cooked
Butter beans, cooked
Sea salt & ground pepper
Juice of 1 lemon
Olive oil, just a dash
1 tsp apple cider vinegar (optional)

 

Mix, chill, and serve.

 

Tomatoes, sliced
Zucchini, sliced (green and/or yellow)
Eggplant, sliced
Sea salt & ground pepper
Juice of 1 lemon

 

This is such as simple yet elegant meal. Choose your favorite 2-3 veggies - tomato, zucchini, and eggplant are great choices.  Slice to desired thickness.  Place slices on a lightly greased baking pan, sprinkle with salt and pepper, and grill for 10 mins.

 

Remove from grill and squeeze with fresh lemon juice.  Create your towers and garnish with your favorite greens.

 

Brussels sprouts
Grapes or cherries (lightly crushed)

Pecans

Sea salt & ground pepper
Garlic, chopped

Juice of 1 lemon
Thyme

Olive oil (1 tbsp/lb of Brussels sprouts)

 

Mix in other ingredients and bake at 350° for 30-35 mins (or until sprouts are crisp on the outside and tender on the inside).

 

Eggplant, sliced
Zucchini, sliced (yellow & green)
Red onion, sliced
Tomatoes, sliced
Red bell pepper, sliced
Minced garlic
Olive oil
Oregano
Thyme
Sea salt & ground pepper

Juice of 1 lemon

 

Create your own kaleidoscope of color slices and lightly brush olive oil over the top (for a lighter version, nix the olive oil).  Sprinkle with oregano, thyme, sand and pepper.  Include any other of your favorite herbs.

 

The traditional recipe is to cook at 375° for 45 mins.  We cook ours for 10 mins as we love our veggies more on the raw side.  There are no rules, so anything goes!  Squeeze with fresh lemon juice and serve!

 

Zucchini, sliced/chopped (yellow and green)
Bell peppers, sliced/chopped (red, yellow, & green)
White onion, chopped
Tomatoes, chopped

Sweet corn
Sea salt & ground pepper
Garlic, minced
Olive oil (small drizzle - optional)
Parsley for garnish

 

Mix all ingredients together and cook at 450° for 10 mins.  Squeeze with fresh lemon juice, sprinkle parsley, and serve.

 

I call this my "base" recipe because I use it as a base for many of my meals.  Depending on what's in season and what my family is in the mood for, I add and subtract different veggies.