I'm having a bit of a dinner party on Wednesday for my MIL's 75th
birthday.

I'm serving lasagne, caesar salad, bruschetta, and garlic bread. I'd
like to have another vegetable side dish - something that is
definitely Italian. Also, preferably, not too fiddly or
time-consuming.

I have a metric shitload of butternut squash in my cold room, and I
was wondering if it would be good baked with olive oil and Italian
seasonings.

Anyone done anything like this? Or does anyone have any really great
Italian vegetable recipes using other veggies?

Thanks muchly!

Jo Anne

Jo Anne Slaven wrote:
> I'm having a bit of a dinner party on Wednesday for my MIL's 75th
> birthday.
>
> I'm serving lasagne, caesar salad, bruschetta, and garlic bread. I'd
> like to have another vegetable side dish - something that is
> definitely Italian. Also, preferably, not too fiddly or
> time-consuming.
>
> I have a metric shitload of butternut squash in my cold room, and I
> was wondering if it would be good baked with olive oil and Italian
> seasonings.
>
> Anyone done anything like this? Or does anyone have any really great
> Italian vegetable recipes using other veggies?
>
> Thanks muchly!
>
> Jo Anne

I'd do soimething with zucchini.

Maybe marinate it and grill in strips, ar maybe sautee it with italian
style herbs. Or a cold shredded zucchini salad with lemon and pine nuts
and basil.

But that's just me.

Hi,

Maybe some vegetable topped with a parmesan crust?

I would think some veg sauteed with pancetta would also fit the bill.

Just some thoughts,
Kris

Jo Anne Slaven wrote:
> I'm having a bit of a dinner party on Wednesday for my MIL's 75th
> birthday.
>
> I'm serving lasagne, caesar salad, bruschetta, and garlic bread. I'd
> like to have another vegetable side dish - something that is
> definitely Italian. Also, preferably, not too fiddly or
> time-consuming.
>
> I have a metric shitload of butternut squash in my cold room, and I
> was wondering if it would be good baked with olive oil and Italian
> seasonings.
>
> Anyone done anything like this? Or does anyone have any really great
> Italian vegetable recipes using other veggies?
>
> Thanks muchly!
>
> Jo Anne

"Jude" > wrote in message
ups.com...
> Jo Anne Slaven wrote:
> > I'm having a bit of a dinner party on Wednesday for my MIL's 75th
> > birthday.
> >
> > I'm serving lasagne, caesar salad, bruschetta, and garlic bread. I'd
> > like to have another vegetable side dish - something that is
> > definitely Italian. Also, preferably, not too fiddly or
> > time-consuming.
> >
> > I have a metric shitload of butternut squash in my cold room, and I
> > was wondering if it would be good baked with olive oil and Italian
> > seasonings.
> >
> > Anyone done anything like this? Or does anyone have any really great
> > Italian vegetable recipes using other veggies?
> >
> > Thanks muchly!
> >
> > Jo Anne
>
> I'd do soimething with zucchini.
>
> Maybe marinate it and grill in strips, ar maybe sautee it with italian
> style herbs. Or a cold shredded zucchini salad with lemon and pine nuts
> and basil.
>
> But that's just me.
>

I'd do a yellow squash/zucchini thingy with lemon, nuts, garlic, butter and
parmesan. But, that's just me. :~)

kili

Jo Anne Slaven wrote:
> I'm having a bit of a dinner party on Wednesday for my MIL's 75th
> birthday.
>
> I'm serving lasagne, caesar salad, bruschetta, and garlic bread. I'd
> like to have another vegetable side dish - something that is
> definitely Italian. Also, preferably, not too fiddly or
> time-consuming.
>
> I have a metric shitload of butternut squash in my cold room, and I
> was wondering if it would be good baked with olive oil and Italian
> seasonings.
>
> Anyone done anything like this? Or does anyone have any really great
> Italian vegetable recipes using other veggies?
>
> Thanks muchly!
>
> Jo Anne

Not sure if you'd consider this fiddly but maybe start off with my roasted
butternut squash soup. The only thing fiddly about it is it the pureeing
part

2 butternut squash (about 4 lbs.)
2 Tbs. olive oil
4 c. chicken stock or broth
2 c. water
1-1/2 tsp. pepper
2 tsp. salt
1/2 tsp. onion powder
1 tsp. dried tarragon leaves

Cut squashes in half lengthwise and scoop out the seeds. Brush with olive
oil and place, cut side down, on a baking sheet. Roast the squash at 350F
for 1 hour until tender. Handle with an oven mitt; scoop the flesh from the
shell with a spoon and place in a large mixing bowl. In another mixing
bowl, blend together the stock and water. Add a little minced garlic if
desired. Puree the squash in a blender or food processor with the liquid in
batches, adding liquid as needed, until smooth (this can also be done in the
cooking pot with a stick blender). Add the salt & pepper, onion powder and
tarragon. Bring soup to a boil. Reduce heat to a simmer and cook over very
low heat about an hour, stirring occasionally. Serves 8-10.

Jill

I'd go for some sort of artichoke dish IF i had access to precleaned
artichoke hearts. (because cleaning is a lot of work)

Jo Anne Slaven wrote:
> I'm having a bit of a dinner party on Wednesday for my MIL's 75th
> birthday.
>
> I'm serving lasagne, caesar salad, bruschetta, and garlic bread. I'd
> like to have another vegetable side dish - something that is
> definitely Italian. Also, preferably, not too fiddly or
> time-consuming.
>
> I have a metric shitload of butternut squash in my cold room, and I
> was wondering if it would be good baked with olive oil and Italian
> seasonings.
>
> Anyone done anything like this? Or does anyone have any really great
> Italian vegetable recipes using other veggies?

Slice butternuts lengthwise and scoop out seeds. Stuff cavity loosly
with bulk sweet dago saw-seege and bake.

Sheldon

Jke wrote:
> I'd go for some sort of artichoke dish IF i had access to precleaned
> artichoke hearts. (because cleaning is a lot of work)

Oooh, oooh I made this WONDERUL side dish last night! (alongside pasta
with a creamy mushroom sauce and a big salad.)

The 'stuffing' (filling" can be made several hours ahead to make it
easier!!

Open and drain 2 cans of artichoke hearts. cut them in half lengthwise.
Lay halves in a 9x9 glass baking dish. Drizzle with lemon juice from 1
lemon.

In a skillet, melt 1 T butter with 1 T olive oil. Saute 3 cloves
crushed garlic and 6 anchovy fillets until the anchovies 'melt' into
the oil.

Add about 1 c dry seasoned breadcrumbs and toast lightly for 2-3
minutes.

Stir 1/4 c minced parsley, 1/4 c grated parmesan, and lots of resh
black pepper into the breadcrumbs. Cook just long enough to wilt the
parsley a little bit.

Pour the topping over the artichoke hearts and spread it so that each
one is topped/stuffed. Drizzle with olive oil. (You can make ahead to
here easily!)

Bake at 400 for about 15 minutes until golden brown.

On Mon, 02 Oct 2006 16:33:48 -0400, Jo Anne Slaven
> wrote:

>I have a metric shitload of butternut squash in my cold room, and I
>was wondering if it would be good baked with olive oil and Italian
>seasonings.

Thanks for all the suggestions!

I absolutely HATE zucchini, so I'm not going there. But the recipes
sounded interesting.

I really liked Sheldon's idea, and I think that's what I'll do. I
never would have thought of it on my own. I'll fiddle with the recipe
a bit - add some bread crumbs, parmesan cheese, etc. I already have
some sweet Italian sausage, so this works out well.

Anyway, thanks again.