Parmesan Butternut Squash Gratin

We love butternut squash in our house. Yes, it's hard to cut. Yes, it takes a long time to cook. Yes, it's worth every minute.  We usually make it sweet with cinnamon and brown sugar, but this time I decided to go savory instead. Pillsbury.com has fantastic recipes online, and that is where I found this one. I served it with Apple Cider Braised Pork Shoulder.

We liked the final results, but next time I will add more seasonings (included in this recipe!). This is a great substitution for the sweet squash!

Parmesan-Butternut Squash Gratin

Adapted from Pillsbury.com

1 butternut squash (2 1/2 lb) 

¼ cup butter or margarine 

2 large cloves garlic, finely chopped 

¼ teas salt 

1/8 teas pepper

1/2 teas chili powder (optional)

¼ cup Progresso® panko crispy bread crumbs 

1/2 cup grated Parmesan cheese 

¼ cup chopped fresh parsley

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Peel, (with a potato peeler), halve lengthwise and seed squash; cut into 1/2-inch-thick slices. Arrange with slices overlapping slightly in baking dish.
In 2-quart saucepan, melt butter over medium heat. Reduce heat to low. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is soft and butter is infused with garlic flavor. Do not let butter brown.

Pour the butter/garlic mixture over the squash. Sprinkle with salt, pepper, chilli powder, and parmesan cheese. Sprinkle the breadcrumbs over the top.

Bake uncovered 30 to 40 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425°F; bake 5 to 10 minutes longer or until lightly browned. Before serving, sprinkle parsley over top.

Enjoy!

Summer Vegetable Pesto Chicken Wrap

It's that wonderful time of year when gardens are producing, and farmer's markets are full of fresh veggies. This is a great lunch recipe using basil, squash, or even zucchini. You could even go all vegetarian by removing the chicken. Enjoy!


Summer Vegetable Chicken Wrap
The Double Dipped Life

Flour tortillas
Basil pesto
Chicken flavored with mexican seasonings, cooked
(Try making your own, or buying the pre-made frozen chicken)
Yellow squash, chopped into matchsticks, or zucchini is good as well
Tomato, chopped
Romaine leaves or spinach

Dip:
Ranch dressing
Basil pesto

Warm the tortillas in the microwave. Layer the tortilla with basil pesto, and then stack the rest of the ingredients on top.  Fold ends of tortilla over the filling, and roll. For the dip, mix 2 parts ranch dressing with 1 part basil pesto.
Enjoy!

Summer Veggie Skillet

Do you still have squash and zucchini growing like crazy? This is a fabulous, and fast, recipe to use up those garden favorites! I have made this simple dish 3 times in the last month. Enjoy!


Summer Veggie Skillet
Recipe by The Double Dipped Life


2 TB oil
2 garlic cloves
1 teas red pepper flakes
1/4 cup chopped onions
1 large squash- sliced thin
1 large zucchini- sliced thin
2 tomatoes- chopped
fresh parsley
salt and pepper 


Heat oil in a large skillet. Add garlic, onion, and red pepper flakes; stir to cook 3-5 minutes. Add sliced squash and zucchini, stir, cover, and cook 5 minutes.  Add chopped tomatoes, salt and pepper to skillet. Cover, and cook until veggies are soft.  Add parsley. Serve hot.