JKGF Does Fall/Winter Squash Four Ways As Seen On WJLA7 Good Morning Washington

[ 0 ] October 15, 2019 |

Roasted Acorn Squash

Baking Dish

½ tbsp. butter

1 acorn squash halved, seeded and diced

¼ cup packed dark-brown sugar

¼ cup Honey

Coarse salt and ground pepper (to taste)

1 tbsp. chopped Parsley for garnish

Directions:  Preheat oven to 400 degrees.  Brush sides and bottom of baking dish with butter. Evenly lay squash pieces in baking dish. Season with salt, pepper and coat evenly with half the sugar and honey. Roast until sugar has melted, about 5 minutes.  Remove the dish from the oven and turn over the pieces. Season with salt, pepper and coat evenly with remaining sugar. Roast until tender for about 20-25 minutes. Remove from oven, drizzle with remaining honey and garnish with parsley.  Serve.

Butternut Squash Crostini’s

½ butternut squash, chopped

2 tbsp. extra virgin olive oil

½ tsp salt

½ tsp cinnamon

? Cup walnuts

1 tbsp. fresh sage, finely chopped

½ cup ricotta cheese

1 baguette, sliced


Preheat your oven to 400 degrees.  Place the squash in a greased baking dish.  Coat with olive oil, salt, pepper and cinnamon.  Bake for 10-15 minutes until soft. Remove from oven and add the baguette slices to a greased baking dish.  Bake the baguette slices for 5-10 minutes until just about crisp. Spread the ricotta on the baguette slices.  Add the squash, walnuts, sage and honey. Serve!

Kabocha Potato Salad

1 Kabocha Squash, halved seeded and diced

4 boiled eggs (finely chopped)

½ cup mayo

1 tbsp. relish

1 ½ tbsp. mustard

Salt (to taste)

Pepper (to taste)

Garlic Powder (to taste)

Onion Powder (to taste)

1 tbsp. finely diced celery

Boil squash for about 15 minutes until just able to stick a fork through (You do not want them to become too soft).  Remove from heat, drain and allow to cool. In a separate bowl, add all of the other ingredients and add in squash. FOLD ingredients in to incorporate without mashing the squash.  Serve warm or chill in the fridge before serving.

Spaghetti Squash

1 spaghetti Squash, halved and seeded

5 garlic cloves mashed

½ cup walnuts

4 tbsp. butter

¼ cup freshly grated Parmigiano-Reggiano cheese

20 sage leaves

Salt (to taste)

Pepper (to taste)

In a microwave dish, add the squash face down, add water to cover just about an inch of the bottom of the dish and microwave for 10 minutes.  Remove, allow to cool and scrap out spaghetti strands. In a separate pan, sauté butter, walnuts garlic and sage. Add in spaghetti squash, salt and pepper.  Remove from heat and top with cheese. Serve.  

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Category: appetizers, baked, finger-foods, health concious, holiday cooking, Lunch, main dish, Recipes, side dish, Various Cooking Styles, vegetarian, Washington D.C.

About the Author ()

Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.

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