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Cathy Roma
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Hosting a get together this fall? Get these two vegetarian dishes on the menu! Sweet and spicy acorn squash is autumn on a plate and saucy, cheesy eggplant stacks are great for sharing onfootball Sunday.
Today is a lot of things. Really good things. It’s a two-fer, two recipes that is. It’s also my son’s 12th birthday (officially, even though we celebrated last week with his buddies) and it’s the start to one of the best weekends in the northeast. No, it’s not a holiday, but it is prime fall foliage season. We’re slipping into our hiking shoes, strapping on the Camelbaksand heading onto the trails of Mohonk Mountain to celebrate the season. Can’t wait!
You’ve heard me profess my love for the summer season again and again. Every year I think I’ll never stop mourning the loss of warm waves and sandy toes, but then I get swept up into the craziness of September. Before I know it, my mind is all apple, pumpkins and cozy sweaters and my summer allegiance has turned into a fall fixation.
Today I’m sharing two of my fall favorites for entertaining: sweet and spicy acorn squash and eggplant stacks. The acorn squash wedges make for a sweet and spicy side, easy enough for a weeknight and special and tasty enough for the holiday table. The squash is sliced into wedges andtossed ina spicy blend of chipotle, garlic, honey and soy. It’s roasted in a hot oven until it begins to brown and caramelize and can be easily pierced with a fork. My preference is to buy a slightly smaller acorn squash as it’s more manageable to cut. You’ll need a sharp knife and a little muscle as these babies can be stubborn. But once roasted, they are tender and delicious and worth a little elbow grease.
Now it’s on to my husband’s favorite, eggplant stacks. These don’tnecessarily scream fall, but they’re one of our go-tos for football Sunday. They’re hearty, saucy, cheesy and perfect for sharing. I started making a much different version of these years ago following Mario Batali”s recipe. He layers mortadella and provolone in between two slices of eggplant, then dips the whole sandwich in egg wash and breadcrumbs and bakes it. We would stack them up on a plate alongside tomato sauce for dipping. But while they’re crazy good, they can feel a little heavy.
I prefera lighter version using a quick roasted tomato sauce and bright, herb, no-nut pesto. I also use three eggplant rounds, so it becomes more of a tower and less of a sandwich. I find that breading and cooking the eggplant before stacking and baking gives these just the right texture. I love thecrispy exterior and melt in your mouth interior of the fried eggplant rounds and sometimes a couple go missing before they can be stacked. Just saying…
You can serve these as a sharable small plate at a party, a first course at a dinner party or alongside a green salad for a vegetarian meal. And don’t be intimidated by all the steps, they’re pretty easy and so worth it in the end.
You can find these recipes and a little story about yours truly <shameless self-promotion> in Matters Magazine this week if you’re local to the Maplewood/South Orange area. I always look forward to receiving my copy in the mail and it’s an honor to be featured this month.So go grab your coffee and take a peak.I’m off to whip up a special dessert for the birthday boy and enjoy this gorgeous fall day!
4.88 from 8 votes
Sweet and Spicy Acorn Squash
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
This sweet and spicy acorn squash is autumnn on a plate, with a kick!
Course:Vegetable Side Dish
Cuisine:American
Keyword:acorn squash
Servings: 4 Servings
Calories: 274 kcal
Author: Cathy Roma | What Should I Make For...
Ingredients
- 2lbsacorn squash
- 1chipotle in adobo sauce, plus 1 tsp sauce
- 2clovesgarlic,minced
- 2Tbsphoney
- 2Tbsplight brown sugar,packed
- 1Tbspsoy sauce
- 2tspwhite wine vinegar
- 1Tbsplime juice
- 1tspkosher salt
- 1/4tspfreshly ground black pepper
- 1/4cupextra virgin olive oil
Instructions
Lightly coat a griddle or grill pan with oil. (Alternatively, Preheat the oven to 400 degrees and line a baking sheet with non-stick foil or foil sprayed with cooking spray.)
Combine all ingredients (except squash) in a food processor fitted with a steel blade and blend until smooth. Alternatively, mince the chipotle and whisk together with the remaining ingredients until hom*ogenous.
Cut the acorn squash in half and scoop out the seeds. Cut the squash in half inch thick slices. Toss the slices in the sauce well to coat.
Heat the griddle or grill pan on high. Lay the squash slices down in a single layer. Brush with additional sauce. Cook for about 8 minutes, or until the underside is well browned and flip. Brush again with sauce. (Alternatively, place on the baking sheet and drizzle with remaining sauce and roast until browned and tender, about 20-25 mins. Brush with sauce once while they roast.)
Continue to cook until thje squash is very tender, caramelized and can be easily pierced with a fork. Serve immediately.
Recipe Notes
- Acorn squash can be tough to cut through. I recommend buying a smaller squash, about 2 lbs, which will be easier to handle and muscle through.
- Like more heat? Add another chipotle pepper or a couple more spoons of adobo sauce.
- Whether you're cooking these on the stove top or in the oven, a nonstick surface is important so the sauce doesn't stick or burn.
- Use the additional sauce to baste the squash as it cooks for more flavor.
- Be sure the acorn squash is very tender before serving.
Nutrition Facts
Sweet and Spicy Acorn Squash
Amount Per Serving
Calories 274Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Sodium 890mg39%
Potassium 797mg23%
Carbohydrates 40g13%
Fiber 4g17%
Sugar 15g17%
Protein 2g4%
Vitamin A 1020IU20%
Vitamin C 27mg33%
Calcium 83mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
5 from 2 votes
Eggplant Stacks
Tender breaded eggplant is layered with roasted tomato puree, herb pesto and fresh mozzarella cheese in these tasty towers. Perfect for sharing!
Course:Small Plate
Servings: 4 servings
Author: Cathy Roma | What Should I Make For...
Ingredients
- Eggplant
- 1medium eggplant1 lb, peeled and cut into 1/2 inch slices
- 1/2cupall purpose flour
- 2eggs plus 2 tsp waterlightly beaten
- 2cupsbread crumbs
- Canola oil for frying
- Kosher salt
- Roasted Tomato Puree
- 16ozgrape tomatoes
- 4Tbspextra virgin olive oil
- 2Tbspfresh oregano leaves
- 2tspkosher salt and pepper
- HerbNo-Nut Pesto
- 1cupfresh basil leavespacked
- 1Tbspfresh oregano
- 1/2cupfresh parsleypacked
- 1/2cupparmesangrated
- 1/3cupextra virgin olive oil
- Kosher salt and pepper
- 8ozfresh mozzarellain a ball, thinly sliced
- 1/3cupparmesan cheesegrated
Instructions
Eggplant: Line a sheet pan with paper towels and lay eggplant slices in a single layer. Sprinkle with salt and set aside for 15 mins.
Dip eggplant slices in flour, then egg, followed by bread crumbs.
Heat oil (enough to cover the bottom of the pan) in a large frying pan over med/high heat and lay eggplant slices in a single layer in the pan, taking care not to overcrowd.
Fry the eggplant until golden brown, about 3 mins, then flip and fry until golden, an additional 3 mins.
Remove from the pan and let drain on paper towels. Repeat with remaining eggplant slices.
Roasted Tomato Puree:Preheat oven to 450 degrees and line a sheet pan with non-stick foil or parchment paper.
Scatter tomatoes and oregano on the sheet pan and toss with olive oil, salt and a few turns of black pepper.
Roast until tomatoes are soft and caramelized, about 20 mins.
Puree tomatoes and any juices in a food processor until blended, but still a little chunky.
Herb (No-Nut) Pesto: Combine all ingredients in a food processor or mini prep and blend until smooth.
Eggplant Stacks: Reduce the oven temperature to 400 degrees and line a baking sheet with nonstick foil or parchment.
Place one eggplant round on the sheet. Spread 1 Tbsp of roasted tomato puree on top, sprinkle with a little parmesan cheese and top with one slice of mozzarella. Lay another eggplant round on top and spread with 1 Tbsp of pesto. Lay a third round on top, spread with 1 Tbsp roasted tomato puree, sprinkle with parmesan cheese and top with a slice of mozzarella.
Repeat with remaining eggplant rounds until all stacks are layered.
Bake until cheese is melted and bubbly, about 10 mins. Serve hot.
1
About Cathy Roma
My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.
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Reader Interactions
Comments
Oh my gosh, these recipes look to die for Cathy! That eggplant stack has my name all over it. And that squash! YUM!
Reply
Cathy says
Thanks Alida. Eggplant anything is always a winner in my house too!
Sounds like you have a lovely weekend planned! I absolutely adore fall…it’s my fave. I love everything about it – clothes, weather, the food. All so good! Both of these recipes look delicious, Cathy! I wouldn’t no where to start, so I may have to make both of them to compare, lol 😀 Have fun this weekend!
Reply
Cathy says
Thanks Dawn! I think fall food is my fave too!
I can’t stop staring at that eggplant stack. My mouth is watering and I’m wishing I could reach right through the screen and grab one! And that squash? YES!Reply
Two fabulous recipes Cathy! Eggplant stacks are one of my faves. Love the write up in Matters Magazine! Happy birthday to Jack and hope you guys have a wonderful weekend!
Reply
Happy Birthday to your Jack! (I have one too) I love the Northeast foliage. We used to live in Boston and would head to Vermont every fall. I miss it! These eggplant stacks look so good and I have never had them. Will have to give these a try for sure. Congrats on your magazine spread! You deserve it!Reply
Cathy says
Thanks Karen! Always appreciate your kind words. Love that we both have a Jack!
These eggplant stacks look so incredibly delicious and satisfying!! I totally get why they are perfect for football Sunday. Enjoy your hikes!! xoxo
Reply
Cathy says
The hikes were awesome Rebecca. It was literally the perfect fall day.
Football Sunday and husbands…. yep, I have to try this one. Love the duo combination. I am always looking for Sunday foodie ideas. The one day of the week for me to relax in the kitchen. Now I get to relax and adventure with these fab recipes.
Reply
Cathy says
We’re all about the eggplant in this house. Especially on football Sunday. And I’m much happier whipping these up in the kitchen than watching the game!
