Sunday, January 22, 2012

Globe Squash, Turnips and Mexican Zucchini (Week 4)

This week's recipes are side dishes.  I made a pot of wonderful Chili Verde and was stumped with what to do with my three "super stars".

The two side dishes are both  extremely easy and not exactly what ones typically using these veggies. I would add here that it is best if you already have some of the leg work done (i.e. the chili verde is basically done and you pre-cook the globe squash and the turnips. I was inspired  by Tracy Newel's turnip recipe on TasteFresno.  This was OMG tasty and perfect with my Mexican entree.

Mexican Zucchini and Turnip saute

5 small turnips, peeled and quartered then braised in a mixture of chili verde sauce and water till fork tender (this can be done in the microwave for 4 minutes)
2 medium Mexican Zucchini, halved then sliced in half moons
1 bunch of green onions, chopped
3 table spoons of Verni olive oil
1/4 cup pepitas
salt and pepper

Heat skillet and add olive oil.  Saute onions and zucchini.  Add in the turnips and toss with pepitas, salt and pepper.  Shake a few times and let the onions caramelize before serving.

Globe Squash Mash

2 globe squash, halved, seeded and baked then flesh removed
2 Tbsp butter
2 tsp paprika
1 tsp cayenne pepper
2 Tbsp chili verde sauce
salt and pepper

Place squash flesh in a pan, along with butter.  Warm to melt, add spices and mash with a fork.  Stir in chili verde sauce and maybe a splash or two of hot sauce.

We used this instead of refried beans in making burritos with our chili verde.  Here's a look at my husbands burrito in process.  Fabulous!!

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