I wanted to take part in Kierston’s #RecipeFriday once again this week as it gives me a platform to experiment and share new things that I make in the kitchen. It also allows for me to see what others are cookin up all in the spirit of baking. 😀 So a special thanks to Miss CandyFit herself for setting this all up week after week and for all the other bloggers who post their amazing and creative dishes for us to sample with our eyes…and then possibly, with our tastebuds if we dare try to replicate them. Check out Kierston’s latest recipe, Healthy Greek Yogurt Chocolate Peanut Butter Sundae, on her bloggy. Delish!…If only I could eat yogurt 😦
So, it’s fall and fall means that its officially SQUASH SEASON! Not that I haven’t been enjoying my squash (kabocha, I’m talking to you!) all year round it seems…
What’s awesome about fall is that there are so many new varieties that are out just waiting to be tried...
My love and affection has already been won over by kabocha
BUT I also fancy me some buttercup squash too
They look so funny with that random bump on their bottoms…like a growth of some kind.
I have quite the list of squashes that I would like to try and now I can officially scratch this pretty lil thang off that list
This is a carnival squash. Tiny and beautifully coloured, this lil guy caught my eye at the Hamilton Farmers market and then was failed to be used until this week when I decided that it was time to make something a lil more creative as it was a ‘dinner on a plate’ night (aka no work that night). 😀 So what did I make?
So now comin at ya is the recipe for this lovely fall-inspired dish.
- 1/2 a carnival squash
- 1 homemade (or store bought) beef burger patty **my burger recipe is below**
- Roma tomatoes (as many as you would like
- Cremini Mushrooms (as many as you would like)
- 1 small clove of garlic, finely chopped
- 1/8 cup chopped onion
- 1/2 tsp or more of chili powder
- Chili flakes to taste
- Fresh cracked black pepper to taste
- Preheat the oven to 350 degrees
- Peirce your squash a few times, place it into a dish with a tbsp or two of water, cover the dish with foil and place in the oven for it to steam. It can take anywhere from 20 minutes to longer depending on the size of your squash
- While that is steaming in the oven, chop preheat a pan to medium heat with a lil bit of coconut oil on the stove
- Chop your garlic and onions and add those to the pan when it is warmed up. Saute the onions and garlic until fragrant and caramelized.
- Dice up your tomatoes and mushrooms. When your onions and garlic are done, add tomatoes and mushrooms to the pan and saute until they are starting to stick to the pan.
- Break up your burger into the pan.
- Add a few tbsp of water to the pan, add your spices and pop a lid on the pan to allow for the tomatoes to burst.
- When the water is all gone, stir, remove from the heat and set aside with the lid to keep warm.
- When your squash is cooked (will be soft when pierced with fork) and slightly cooled, carve out a bit of the squash middle ensuring that you are not poking a hole into the sides of the squash. Stir that squash mash into your beef stuffing mixture.
- Fill your squash with your beef filling and place the entire stuffed squash into the oven on broil for a few minutes. If you are adding cheese, add it on top before you broil to allow for the cheese to melt.
- When the top is browned to your liking, remove from the oven and enjoy it with whatever side you fancy. I enjoyed mine with a Swiss chard and asparagus saute (recipe below).
- Because I was in a rush, I opted to steam my squash BUT roasting it (having it uncovered in the oven at 400 degrees) would have been really good too!
- If you are using a store bought burger with lil seasonings, I would add more seasonings or flavours to your stuffing mixture. My burgers had a Mediterranean flare to them to that spiced up the relatively mild seasoning of the stuffing.
Homemade Sundried Tomato Beef Burgers
Makes 5 burgers
- 1lb extra lean ground beef (I used Rowe Farm organic, free run extra lean ground beef)
- 80g zucchini, shredded
- 40g semi-dried tomatoes (these are dry, not packed in oil). **Can use whatever type you like**
- 25g (few tbsp) finely chopped onion
- 1/2 tbsp whole fennel seeds
- 1 tsp chili powder (more or less)
- 1 tsp dried basil (use fresh if you have it! 1 tbsp or more)
- Preheat your grill (I used my George Foreman)
- Combine all of the ingredients in a bowl
- Form into 5 equal sized patties. Make a small indentation in the centre of each patty.
- Grill until desired doneness
Swiss Chard-Asparagus Sautee
- 130g Swiss chard (leaves and steams) OR about a 1/3 of a large bunch
- Asparagus spears (number is up to you)
- 1 clove of garlic
- few tbsp chopped onion
- 1 tsp curry powder
- 1/2 tsp-1 tsp chili powder
- Preheat a pan with coconut oil on medium heat
- Chop onions, garlic, and Swiss chard stems
- When your pan is heated, add your chopped stems, onion and garlic. Saute until caramelized.
- Add your asparagus with a lil bit of water, stir and pop a lid on your pan.
- When the asparagus is cooked, add your swiss chard leaves (chopped up) to the pan along with your spices and a lil bit more water. Stir to distribute the spices and pop that lid back on the pan to steam the entire dish and wilt the chard.
- After a few minutes, the water will have evaporated, the chard leaves will have wilted down and your dish is done.
- I’m really on a curry kick lately, choose which ever spices you would like with this dish. It’s totally customizable!
I really enjoyed this dinner and so did my boyfriend so I hope that YOU can too. Thanks again Kierston for the hook up!
Disclaimer: It’s not my fault if you all turn orange this squash/pumpkin season… 😉
Favourite things to do with squash or pumpkin?