Posts Tagged ‘pan fried squash’

Okay, okay – this isn’t exactly a recipe, but it is my very favorite way to prepare Winter squash, especially butternut. I taught this recipe that i originally cooked relatively fat free to my Grandmother who turned it into something a bit greasier. I used to cook fat free at all times – but sometimes a little coconut oil and a cast iron pan just scream to do the frying of your squash.

Pan Seared Butternut

  1. Halve a squash longways, scoop out the seeds.
  2. Slice half moons about 1/4 inch or less thick.
  3. Heat a pan (cast iron best) with some coconut oil to medium high: lots of oil if your gramma, hardly any if you’re me.
  4. Arrange the squash slices so that they all lay down on the surface, sprinkle with your seasonings of choice (go with sweet or savory or both!). I like curry, paprika, cayenne, salt, but you could totally do pumpkin pie spice and cloves if you wanted it more pumpkiny.
  5. Heat on one side until browning and flip. Repeat and store the done squash on a plate in the oven. Don’t cram too many into the pan at once or it will be impossible to flip them!

That’s all there is to it! And omigosh, they’re so delicious. I actually adapted this recipe from a friend i met while living in Australia. He cooked the squash halfmoons on a griddle on the bbq and dipped them in sweet chilly sauce. No worries about peeling off the skin with this recipe either: just eat it and embrace the fiber!

Kale Chips

  1. Roughly chop some kale. I like to keep the stems, but cut those chunks smaller.
  2. Toss in some olive or coconut oil and season with salt, pepper and your choice of seasonings. I like nutritional yeast and smoked hot paprika.
  3. Put on an oven sheet in a hot oven preheated to 400. Try to lay them out evenly, but no worries if they won’t all fit without laying all over each other. WATCH THEM CAREFULLY! If you hear sizzling, take them out and flip them.
  4. Flip a few times every 5 minutes or so and cook no more than maybe 15 minutes, probably shorter. You want them to crisp, not singe to a crisp. Some will still be chewy, but that’s better than eating ash.

Kale is chock full of calcium and cancer fighting goodness and makes a great side dish that competes with the yuminess of french fries. You can use any kale for this dish, but i prefer the tuscan kales.

My favorite squash recipe will find its way on our plates many times this season. Do you have a favorite squash recipe?

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