Recipes — Squash

Tiara Phaboonheuang

Spahetti Squash with Mexican Spice Olive Oil

Ingredients: 1 small spaghetti squash Mexican Spice Infused Olive Oil for drizzling Salt & Pepper to taste Directions: Cut the squash in half. Discard the seeds out with a spoon. Preheat the oven to 375 degrees. Drizzle the inside of the squash with the Mexican Spice olive oil and sprinkle with sea salt & pepper. Wrap the 2 halves together face up in tin foil. Place on a sheet pan and roast in the oven for up to 2 hours. The squash should be soft all the way through when done. After it's cooled, take a fork and scrape away...

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Amy Ingram

Pan Seared Chicken Tenders with Squash, Mushroom and Sage Fusilli Pasta

To prepare 4 portions For the Chicken Ingredients: 2 or 3 fresh chicken tenders per portion (8-12) Robust Liquid Gold Extra Virgin Olive Oil I tablespoon Fresh Ground Black pepper 1 teaspoon Sea Salt 2 tablespoons Liquid Gold Neapolitan Balsamic Vinegar for finishing   Method: Heat extra virgin olive oil to medium high in a heavy bottomed pan Sprinkle Tenders on both sides with Salt and Pepper Pan-sear 4-5 minutes per side or until clear juices begin to run from the tenders Finish the Tenders with the Balsamic Vinegar, tossing and de-glazing the pan until the tenders are well coated....

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Amy Ingram

Squash Seed Stuffing with Roasted Mushrooms

  3 Tablespoons Liquid Gold Roasted Butternut Squash Seed Oil 8 oz of shitake mushrooms, sliced 2 medium onions, chopped 2 cloves garlic, chopped 3 ribs of celery finely diced 2 medium carrots finely diced 1 1/2 teaspoons dried thyme 1 1/2 teaspoons dried rosemary 2 Tablespoons butter 4 cups chicken stock 16 oz stuffing croutons (preferably unseasoned) 1 medium apple, cored and diced Salt and pepper to taste Preheat oven to 350 degrees F. In a roasting pan, heat squash seed oil on medium high. Add mushrooms; cook about 5 minutes, until moisture is reduced and mushrooms are slightly...

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