Monday, October 24, 2011

Spicy Roasted Squash, Braised Mustard Greens

My husband asked what we were having for dinner and was not excited to hear we were having Braised Mustard Greens.  Guess what?!?  Those greens were the best part of dinner, he thought so too.  
Sunday Menu – Grilled Chicken Breast, Braised Mustard Greens, Spicy Roasted Squash
Farm Share Produce – Mustard Greens, Garlic, Carnival Squash
Braised Mustard Greens
NOTES: I followed this super simple recipe with great success.  With the garlic, I added some crushed red pepper and salt & pepper to mimic the seasonings I had in the chicken marinade and on the squash.
Spicy Roasted Squash
I got this recipe from a friend who loves the cookbook “Fresh Every Day” by Sara Foster.  She wrote this recipe to me in an e-mail from memory, but she got it from this favorite cookbook.
3 T unsalted butter
1 t salt
1/8-1/4 t cayenne, to taste
2 Carnival Squash, cut into rings or half rings with the skin on
Preheat oven to 400 degrees.
Melt butter and stir in salt and cayenne.  Place squash rings on a rimmed baking sheet prepared with cooking spray.  Brush butter mixture onto squash rings. 
Bake 10 minutes, flip and bake an additional 15 minutes until squash is tender.
NOTE: cutting the squash into half rings makes it easier to fit onto the baking tray.  Whole rings are for a prettier presentation when guests come to dinner.

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