I saw this term somewhere recently and thought, “Hmmmm.” Now there’s a good idea. Substituting squash for potato and cutting down on the grease sounds great. But how to do that and still have some crispiness? And how to do that without standing over a hot stove in the middle of the summer? And can I actually make this for breakfast?
I think I have a good answer for 2 of those dilemma and even though I’m not a fan of gastronomic or musical meatloaf, ‘2 out of 3 ain’t bad’. In fact it’s actually good if it get’s more veggies on the table with less effort.
As far as not standing over a hot stove goes, there is nothing like roasting. It still gets hot near that oven, but I am not standing there! I chop, drizzle or coat with oil and spices, put it in the oven and move on to some other task, even if it is sitting down with some PMS tea….. all by myself….. wonder why no one is sitting with me?
As far as the crispiness goes…. my son recently found a bag of packaged croutons in the pantry. Ooooh – like crack to someone who doesn’t get white bread. I mean, really they are almost like Dorito’s – crispy with flavor powder sprinkled on top. He keeps asking to have salads, so there is a definite silver lining to that cloud, but the idea of croutons jumped out as a crispy addition to squash browns and they can be made the same way as roasted vegetables, using your bread and spices of choice: Chop, drizzle or coat with oil and spice, pop in the oven and walk away…. although not for as long!!
As for the making it for breakfast, well it depends on how much time you have, but as this recipe happens at high heat, it doesn’t really take that long.
So, I give you my version of Squash Browns
1 sweet onion (I used a rather large onion because I love onion – your choice!)
2 medium tender yellow squash
2 slices of Ezekiel bread or other whole grain, hearty bread
garlic salt and/or garlic pepper and/or seasonings you’d like to try
1 – 2 Tbsp high heat oil like avocado
Pre-heat oven to 450
Chop onions, yellow squash and bread into squares
Now, I tossed them all together and ended up removing the bread during roasting because bread browns much more quickly than squash and onions, so…..
Toss your onions and squash with 2/3 of the oil and spices
Place on tray and place in the oven for about 15 – 20 minutes. Roasting time depends on how big you cut your chunks and your taste in tenderness and browning.
While the squash and onions are roasting, toss the bread cubes with oil and spices, then go drink your tea :-)
When your squash and onions are getting close to tender and brown, add the bread cubes and stir it all together.
Continue roasting to taste, but it’s really good if you stir once and let the bread cubes get crispy on several sides.
It will take another 5 – 10 minutes to brown the bread.
“Eat it up, nice and hot, maybe things aren’t as bad as you thought”
– Garrison Keillor’s rhubarb pie song from A Prairie Home Companion radio show.
It’s not rhubarb pie, but I thought these were awesome. One of the squash I used was a little tough on the outside and this does not translate so well into the roasting process (unless you peel it and I am an anti-peeler), so I highly recommend using tender young summer squash for this. I did my experimenting with this recipe in the evening, so we did not have it as part of a healthy breakfast, but! It certainly could be….. in fact today is Friday, so there are 2 mornings where I’ll have a little more time, maybe we’ll try them out on Sweetie Dad and Super-Step-Mom. It’s a great way to start, or end,the day.Veggies, veggies, veggies, veggies, veggies, veggies, veggies. Eat well and be well friends!