Shaved Summer Squash Salad with Burrata

Summer squash season is quickly approaching and we couldn’t be more excited! We love to use zucchini and yellow squash all summer, particularly prepared raw as a nice change from all of the hearty squash dishes we eat. This recipe calls for the squash to be shaved- which we do by rotating the squash around with a vegetable peeler. We love the resulting ribbony texture which makes it feel like we are eating a hearty pasta salad as opposed to a vegetable dish. To finish, we added fresh burrata, Parmesan cheese, and a healthy drizzle of olive oil. This is a dish we will eat on repeat all summer long- it goes with just about everything!

Shaved Summer Squash Salad with Burrata

Makes: 6 servings

Prep Time: 15 minutes Total Time: 15 minutes

Ingredients:

  • 3 zucchini
  • 3 yellow summer squash
  • 4 cups+ arugula
  • 1/2 cup shredded Parmesan cheese
  • 1 package burrata, drained
  • 1/3 cup + 2 tbs olive oil
  • juice and zest of 1 lemon
  • salt and pepper to taste

Directions:

  1. Whisk the olive oil, lemon zest, and lemon juice in a small bowl. Season to taste with salt and pepper- set aside.
  2. Use a vegetable peeler to shave the zucchini and yellow squash into ribbons. As you get toward the seeded center the ribbons will start to fall apart. Stop at this point and save the remaining part of each squash for a soup or stir-fry. Keep only the ribbons.
  3. Lay the arugula onto a large serving platter. Drizzle with 2/3 of the dressing and give it a good toss. Add the ribbons on top of the arugula and drizzle with the remaining dressing.
  4. Make sure the burrata is well drained and add it to the top of the ribbons. Drizzle with the remaining 2 tbs olive oil. Top with the Parmesan cheese and season well with salt and pepper. Serve immediately.

Cranberry & Chickpea Stuffed Delicata Squash

Not sure about you, but we can’t be the only people on Thanksgiving that wish there was just one healthy or crunchy item on the table. Don’t get us wrong, we are HERE for the mashed potatoes and stuffing, but just one little thing to help balance out the decadence goes a long way. We even think it makes the rich dishes taste better. Over the years we have tried to sneak kale salad onto our Thanksgiving buffet. If you know us personally, you know that kale and our grandmother do not mix. It would be an understatement to say that our attempts have not gone over well. In preparation for Thanksgiving this year, we decided to put a few recipes to the test that might sneak past her inspection. This stuffed squash recipe stood out for its festive colors, variety of textures, and perfect mix of sweet and savory flavors. You can add it as a side dish to your Thanksgiving table or serve it all winter long like we plan to do. 

Cranberry & Chickpea Stuffed Delicata Squash 
Makes: 8 larger servings (see note below)
Total Time: 45 minutes 

Ingredients For Squash:

  • 4 medium delicata squash 
  • 2 cups kale, stems removed, finely chopped 
  • 2 cups cooked quinoa 
  • 1 can chickpeas, drained and rinsed 
  • 2/3 cup dried cranberries 
  • 2/3 cup pecans, chopped 

Ingredients for Dressing 

  • 2/3 cup oil (we prefer avocado or vegetable- something neutral) 
  • 1/3 cup apple cider vinegar 
  • 1 shallot, minced 
  • 2 tbs+ honey
  • 2 tsp cumin
  • small pinch of red chili flakes
  • salt and pepper, to taste 

Directions:  

  1. Preheat the oven to 400 degrees. 
  2. Cut the ends off the delicata squash and cut them in half, lengthwise. Scoop out the seeds with a spoon and discard. Place on a baking sheet, drizzle with 2 tbs olive oil, and season with salt and pepper. Bake for 25 minutes. 
  3. Make the dressing. Whisk all of the dressing ingredients together in a small bowl. Season to taste with salt and pepper. If you want the dressing to be less sweet, start with the 2 tbs of honey. Add more, up to 4 tbs, if desired. Set aside. 
  4. Make the filling. Put the kale in a large bowl and drizzle with a tablespoon or so of olive oil. You don’t need much. Massage the kale to break it down- it will immediately change texture from something that is very stiff to something more digestible. Add the remaining filling ingredients- quinoa, chickpeas, cranberries, and pecans- and toss well with the dressing. 
  5. Remove the squash from the oven. Carefully stuff each one with the filling, trying your best to divide the filling evenly among the squash. Overflowing is okay here- it will settle a bit during the remainder of the cooking. Put the squash back in the oven and cook for 10 minutes. Serve warm to room temperature. 

*This recipe makes 8 large side dish servings and could easily be served as a vegetarian entree. Adjust as necessary for the meal and number of people you plan to serve it for. If you are serving this at Thanksgiving dinner, you can cut the squash into segments after it has finished baking so that people can just have a taste. 


Butternut Squash Dip

Over at Tuck & Tate, we love ourselves a good dip. We set out to create a dip that resembled the best of fall and are excited to share this one with you. We’ve taken all the best elements of baked potato dip and brought them to the table for fall with butternut squash. The results are creamy, hearty, and the perfect blend of sweet and savory.  You can serve it with crackers, veggies, a spoon – really anything – it is that good. It’s great as a stand alone appetizer, or can be used in a cheese board as shown below.  

Butternut Squash Dip
Makes: 2 cups of dip
Prep Time: 45 minutes Total Time: 60 minutes

Ingredients:

  • 1 butternut squash
  • 5 strips of bacon
  • 1 yellow onion
  • 2 tbs olive oil
  • 1/4 cup cream cheese
  • 3 tbs whole milk or water
  • 2 green onions

Directions:  

1) Preheat the oven to 350 degrees

2) Cut the butternut squash in half and place face up on a cooking sheet. On a separate cooking sheet, lay out the bacon strips. Place both the butternut squash and bacon in the oven for 25 minutes and let it do its thing.

3) While the squash and bacon are baking, slice the onion into 1/4 strips. Put the olive oil in a pan and turn the heat on LOW. Sautee the onions low and slow for at least 25 minutes union the onion are golden and almost jam-like. 

4) Remove the bacon from the oven and set the timer for an additional 20 minutes to finish cooking the squash. You want the squash to be able to be mashed by a fork before removing it from the oven

5) Chop the bacon and green onions.

6) Remove the squash from the oven. Once cooled, scoop out the seeds and discard. 

7) Remove the skin from the squash and place squash in a blender with the cream cheese. Blend until creamy and smooth. You may need to add the milk or water if the puree is too thick.

8) Remove the puree and mix together with the sauteed onions, bacon and green onions. No seasoning needed – the ingredients all blend together to give the right taste! 

9) Serve hot or room temperature.