Cooking With Royal Oak School's Chef

Episode Information:

• Butternut Squash Fosters & Spaghetti Squash Western Marinara (Watch Now)

Recipes Featured: 

• Butternut Squash Fosters
  

  1 Large butternut Squash (skinless and diced) and cook in 2 quart slow boiling water with 1 cup syrup for 6 min. 1/2 stick Butter or Margarine 1/2 Cup brown sugar 1 tsp spoon Cinnamon 1 tsp spoon nutmeg 1 Large Banana sliced 1 Cup dark or lite rum or 1/2 tablespoon rum extract Heat large sauté pan add butter or Margarine add squash, brown sugar, Cinnamon, Nutmeg, heat then add banana heat then add rum to flame, plate and serve.

  
  
• Spaghetti Squash Western Marinara
  

  1 Spaghetti squash cut ends, split in half, clean seeds, boil for 8 min. cool and scoop out squash 1 Diced onion 2 Diced tomato 1 Cup tomato sauce Diced peppers (1 red, 1 green, 1 yellow) 1 Diced garlic clove 1 Cup corn off the cob Salt & pepper to taste Heat large sauté pan, add 1/4 cup oil, add onion and caramelize, then add garlic. Cook for 3 min., add all peppers, Corn, Diced tomatoes, Tomato sauce, salt & pepper.  Let cook for 3 to 5 min then add Squash Toss and serve.