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SQUASHES WITH CRAB AND ROASTED PEPPER PUREE

 

Squashes

  • 3 baby delicata squash, Ends cut off, seeds removed, cut into 1/4 inch rings

  • 1/2 a spaghetti squash, seeds removed

Crab

  • 1 /2 red pepper, brunoised

  • 1 stalk of celery, brunoised

  • 8 oz jumbo lump crabmeat  

  • 3 T creme fraiche (you can also use mayo or sour cream)

Sauce

  • 3 roasted peppers, skin and seeds removed (or half a jar roasted piquillo peppers)

  • 1/4 a medium onion, diced

  • 2 big cloves garlic

  • 1/2 t spanish paprika

  • Breadcrumbs

  • 1/2 c homemade or panko breadcrumbs, toasted in garlic butter

INSTRUCTIONS

 

Preheat the oven to 425.

 

Make Squashes

 

Roast spaghetti squash (we do ours cut side up, in foil, drizzled with evoo and heavily seasoned with salt)  until the sides of squash are soft. 

 

Toss squash rings in olive oil, season well with salt and pepper, and place on a parchment lined baking sheet.

 

Roast until cooked through, flashing under the broiler to get a little color if needed.

Make Crab

Saute brunoised onion and pepper in a little butter or oil until soft. Once cool, combine with celery, crab, and 2 T creme fraiche. Add a few dashes of hot sauce and season with salt to taste.

Make Sauce

Saute onion in 1T of olive oil until soft, then add garlic and peppers. Cook for a minute or two, then add paprika. Add 1/2 c water or stock, cook until everything is soft.  Puree in a food processor, checking to see if you need to add salt.

Assemble the dish

 

Gently spoon crab mixture into the center of the delicata rings. Top with a dusting of garlic breadcrumbs. Put back in the oven to warm through, Spoon a large spoonful of the pepper sauce onto your plate.  Add a few 'haystacks' of spaghetti sauce onto the plate, topping with breadcrumbs.  Then add your heated crab and delicata squash. Enjoy!

GLUTEN-FREE CAULIFLOWER & RICE TIAN

 
  • 1 large cauliflower, stem and florets separated

  • 1 onion, diced

  • 1c white rice

  • 1c cream

  • 2 c shredded cheese (we used Jarlsberg, but Parmesan or any Swiss would be great)

INSTRUCTIONS

 

Preheat the oven to 375.

 

Roast cauliflower florets on a sheet tray with olive oil, salt and pepper in oven until slightly colored and almost cooked. Let cool. While cauliflower is roasting, par cook rice: bring a pot of water with a huge pinch of salt to a boil. Boil rice for five minutes, then strain.

 

Also while the cauliflower is roasting, place cauliflower stems in a small pot with 1c cream and 1c water. Season with salt and boil/simmer until stems are fully cooked. Buzz the stems in a food processor or blender, adding a little cooking liquid as you go, until puree is loose and creamy.

 

Also while cauliflower is roasting, sauté diced onions in a little oil on med-high until nicely browned.

 

In a large bowl, combine roasted cauliflower, cauliflower puree, sauteed onions, shredded cheese, and par cooked rice. Stir well and check seasoning. This recipe will definitely need salt! Pour mix into a buttered baking dish. Cover and bake for 30 minutes. Uncover and let cook five more minutes.

269-455-5133

 

3319 Blue Star Hwy, Saugatuck, MI 49453

2020

(c)           Pennyroyal Cafe & Provisions.

 

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