Winter Squash

Winter Squash Recipes

Grilled Acorn Squash
www.Food.com

Total Time
1hr 15minsServs 6-8

Ingredients

3 acorn squash, halved crosswise and seeded
• 3 tablespoons honey
• 1 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 teaspoon ginger
• 1⁄4 teaspoon nutmeg
• 2 tablespoons butter

Directions
1. Place each piece of squash cut side down in a separate sheet of heavy duty foil.
2. Wrap tightly and seal.
3. Place on coals or on top of grill, med heat.
4. Cook for 30 minutes.
5. Open foil carefully, turn over and spoon mixture of remaining ingredients into the cavities of the squash.
6. Reseal foil and cook for additional 30-40 minutes or until tender when fork tested.


Roasted Acorn Squash and Chestnuts
www.epicurious.com

Serves 8

Ingredients
o 4 small acorn squash
o 1/2 stick (1/4 cup) unsalted butter
o 1/2 cup packed brown sugar
o 1/2 teaspoon freshly grated nutmeg
o 1/2 teaspoon ground cloves
o 2 cups vacuum-packed whole chestnuts* (not canned; about 3/4 pound)
o *available at specialty foods shops and some supermarkets

Preparation
Preheat oven to 450°F.
Halve squash lengthwise and discard seeds and strings. Cut each half lengthwise into 3 wedges and arrange wedges, skin sides down, in a shallow baking pan. In a small saucepan melt butter with brown sugar over moderate heat, stirring occasionally until sugar is dissolved. Stir in nutmeg and cloves and remove pan from heat. Spoon butter mixture over squash and cover baking pan with foil.

Bake squash in middle of oven 30 minutes. Remove pan from oven and scatter chestnuts over squash. Re-cover pan with foil and roast squash and chestnuts 30 minutes, or until squash is tender. Squash and chestnuts may be made up to this point 6 hours ahead and kept, covered, at room temperature.

Remove foil from pan and bake squash and chestnuts 20 minutes more. With a slotted spoon transfer squash and chestnuts to a serving dish. Stir sauce, scraping up brown-sugar drippings, and spoon over squash and chestnuts.


Photo: Romulo Yanes

Farmhouse Butternut Squash Soup
www.epicurious.com

Serves 6

30-45 minutes.

Ingredients
4 bacon slices
4 large garlic cloves, chopped
1 teaspoon caraway seeds
2 pounds butternut squash, peeled, seeded, and chopped
1/2 pounds carrots, chopped
1 Granny Smith apple, peeled, cored, and chopped
3 thyme sprigs
2 Turkish bay leaves or 1 California
3 1/2 cups reduced-sodium chicken broth
2 cups water
1 to 1 1/2 teaspoons cider vinegar

Preparation
Cook bacon in a 4-to 6-quart heavy pot over medium heat until crisp. Transfer bacon to paper towels to drain.
Add garlic and caraway seeds to fat in pot and cook, stirring occasionally, until garlic is pale golden, about 1 minute. Add squash, carrots, apple, thyme, bay leaves, broth, water, 3/4 teaspoon salt, and 1/2 teaspoon pepper and boil, uncovered, until vegetables are tender, 15 to 20 minutes. Discard thyme and bay leaves.

Purée about 4 cups soup in a blender, in batches if necessary, until smooth (use caution when blending hot liquids). Return to pot and season with salt, pepper, and vinegar. Serve topped with crumbled bacon.


Photo: Pornchai Mittongtare

Kabocha Squash Cake with Brown Sugar Cream
www.epicurious.com

Serves 6

Ingredients
Brown sugar cream: (recommended made a day earlier)
1 tablespoon water
1/2 teaspoon unflavored gelatin
2 cups heavy whipping cream
1/3 cup (packed) golden brown sugar
3 large egg whites

Cakes:
2 cups 3/4-inch cubes peeled seeded kabocha squash (from one 3-pound squash)
1 cup whole milk
1 vanilla bean, split lengthwise
Nonstick vegetable oil spray
2/3 cup (packed) golden brown sugar
6 tablespoons olive oil
1/4 cup lager (mild-flavored beer)
1 large egg
3/4 cup all purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt

For brown sugar cream:
Place 1 tablespoon water in cup. Sprinkle gelatin over. Let stand 10 minutes to soften.
Stir cream and sugar in medium saucepan over medium heat until sugar dissolves. Add egg whites and whisk until mixture thickens, about 12 minutes (do not boil). Add gelatin mixture; whisk until dissolved. Strain into large clean bowl. Chill until cold. Cover and chill overnight.

For cakes:
Combine squash and milk in heavy small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium heat. Partially cover, reduce heat to medium-low, and simmer until squash is very tender, about 20 minutes. Remove vanilla bean. Drain squash. Place in processor and blend until smooth. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Preheat oven to 375°F. Spray six 3/4cup ramekins with nonstick spray. Place 1/2 cup squash puree in large bowl (reserve remaining puree for another use). Add sugar, oil, beer, and egg to puree and beat to blend. Sift flour, cinnamon, baking soda, and salt over; beat to blend. Divide batter among prepared ramekins.


Buttercup Squash Casserole
www.tablespoon.com

Serves 4
1.25 hour prep time

Optional: Brown sugar, cinnamon, nutmeg and chives add sweet and spicy flavor to this savory mashed squash dish.

Ingredients
1 medium buttercup squash (about 2 1/2 lb)
2 tablespoons packed brown sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons butter or margarine
1 tablespoon chopped fresh chives
1/8 teaspoon ground nutmeg, if desired

Directions
• Heat oven to 350°F. Cut squash into quarters; remove seeds. In ungreased shallow baking pan, place pieces, cut sides down. Bake 45 to 50 minutes or until tender. Cool slightly.

• Spray 1-quart casserole with cooking spray. Scoop squash pulp from skin; place in medium bowl. Discard skin. Add brown sugar, salt, cinnamon, 1/4 teaspoon nutmeg and butter to squash. Mix with potato masher or fork until well blended. Spoon into casserole. Sprinkle with chives and 1/8 teaspoon nutmeg.

• Bake 20 to 25 minutes or until hot.


Spaghetti Squash with Mushrooms and Herbs
www.epicurious.com

Serves 2: 45 minutes or less.

Ingredients
• a 2- to 2 1/2-pound spaghetti squash, halved lengthwise, reserving 1 half for another use
• 2 tablespoons unsalted butter
• 1/4 cup finely chopped onions
• 1 cup thinly sliced mushrooms
• 2 tablespoons minced fresh parsley leaves
• 1 tablespoon minced fresh chives
• 1/4 cup freshly grated Parmesan

Preparation
Wrap the squash half in microwave-safe plastic wrap and microwave it, cut side up, at high power (100%) for 10 to 12 minutes, or until it feels soft when pressed. Let the squash stand for 5 minutes. In a small microwave-safe dish combine the butter, the onion, and the mushroom and microwave the mixture at high power (100%), stirring once, for 5 minutes, or until the mushrooms are tender. Discard the squash seeds, scrape the flesh with a fork into a bowl, and toss it with the mushroom mixture, the parsley, the chives, the Parmesan, and salt and pepper to taste.


Carnival Squash with Apples and Thyme
www.waywardseed.com

Ingredients:
2 carnival or acorn squash
2 tablespoons melted butter
4 sprigs fresh thyme
4 small or 2 large tart apples
¼ teaspoon cinnamon
2 tablespoons brown sugar

Directions:
Heat the oven to 375°. Cut the squash in half and scoop out the seeds. Place on a cookie sheet and brush with a little of the butter and season with a little salt. Place a thyme sprig in each half and bake for 15 minutes.

Meanwhile, mix together the apples, the remaining melted butter, the sugar and the cinnamon.

Remove the squash from the oven. Fill each squash with the apple mixture. Put them back in the oven for 15-20 minutes more, or until the squash and the apples are soft and caramelized.


Delicata Squash with Rosemary, Sage, and Cider Glaze
www.epicurious.com

Serves 6

Ingredients
2 medium delicata squash (about 2 pounds) or other firm winter squash
3 tablespoons unsalted butter
1/4 cup very coarsely chopped fresh sage
1 tablespoon coarsely chopped fresh rosemary
1 1/2 cups fresh unfiltered apple cider or juice
1 cup water
2 teaspoons sherry vinegar
1 teaspoon salt
Freshly ground black pepper

Preparation
1. Squash. If using delicata squash, peel it with a vegetable peeler, cut it lengthwise in half, and scrape out the seeds with a spoon. Cut each piece lengthwise in half again, then crosswise into 1/2-inch -thick slices. Other types of squash should be peeled with a chef’s knife, seeded, cut into 1-inch wedges, then sliced 1/2-inch thick.

2. Herb Butter. Melt the butter in a large (12-inch) skillet over low heat. Add the sage and rosemary and cook, stirring, until the butter just begins to turn golden brown, 3 to 5 minutes. Do not brown the herbs. Cooking the herbs in butter mellows their flavor and improves their texture.

3. Cooking the squash. Add the squash to the skillet, then the apple cider, water, vinegar, and salt. Cook, stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes. Taste and season with pepper, and additional salt if needed.


Stuffed Turban Squash
www.food.com

Servs 4-6

Ingredients

• 1 (3 lb) turban squash
• 2 tablespoons butter
• 1⁄4 small onion, chopped
• 1 stalk celery, chopped
• 1 carrot, finely diced (optional)
• 1⁄2 lb pork sausage
• 1⁄4 cup soft breadcrumbs
• 2 tablespoons light brown sugar
• 1 teaspoon salt
• 1⁄2 teaspoon black pepper

Directions
Preheat oven to 350°F.
Cut the top off the turban squash, as you would for a jack-o-lantern type pumpkin. Scoop out seeds and pulp and discard. Place turban squash, cut sides down, on an oiled or foil covered baking sheet, and cover with more foil. Roast for 50-60 minutes or until tender. Scoop out tender pulp from cavity of squash.
In a saucepan, saute onions, celery, sausage and diced carrot in butter until vegetables are tender. Drain any fat. Mix in brown sugar, bread crumbs, salt, pepper, and cooked squash. Stir until well-mixed. Spoon filling lightly into the cavity of the turban squash, and cover with the top. Place extra filling (if any) into a separate dish. Bake squash and any extra filling for 20-25 minutes or until heated through.

Serve hot.


Photo: Christopher Testani

Winter Squash Agrodolce
www.epicurious.com

Serves 8

Ingredients
• 1 (2 pound) kabocha squash, peeled, seeds removed, cut into 1″ wedges
• 2 delicata or dumpling squashes, seeds removed, cut into 1″ wedges
• 2 tablespoons olive oil
• Kosher salt, freshly ground pepper
• 2 Fresno chiles, thinly sliced
• 3/4 cup red wine vinegar
• 1/4 cup honey
• 2 tablespoons golden raisins, chopped
• 1 teaspoons crushed red pepper flakes

Preparation
Preheat oven to 400°F. Place kabocha and delicata squash on separate large rimmed baking sheets. Drizzle with oil; season with salt and pepper. Roast, tossing occasionally, until squashes are golden brown and tender, 30–35 minutes for kabocha and 20-25 minutes for delicata.

Meanwhile, bring chiles, vinegar, honey, raisins, red pepper flakes, and a pinch of salt to a boil in a small saucepan over medium heat. Reduce heat and simmer until syrupy, 8–10 minutes.

Brush half of warm agrodolce over warm squash. Transfer to a platter.
Just before serving, reheat remaining agrodolce, adding a splash of water if needed to loosen. Spoon over squash.

Dish can be made 3 hours ahead. Store tightly wrapped at room temperature.

Winter Squash General Cooking Instructions

1. Using a nice sharp knife, Trim off stems and cut squash in half.

2. Clean out the seeds and/or stringy parts, and skin

3. Place cut side down on a baking sheet lined with tinfoil, then add enough water so that it slightly covers the sides of the squash. You can also cook facing up, but this way you end up with soft squash that hasn’t dried out in places and It cooks them uniformly.

4. Bake at 350 for 35-40 minutes, until they are soft.

1. Pre-heat the oven to 400°F.
2. On a cutting board, carefully cut the squash in half. Make sure to trim off any hard stem parts and scrape out innards.
3. Prick the flesh with a fork, brush or spray all surfaces lightly with oil, sprinkle the cut side with a little salt and place face-down on a cookie sheet.
4. Roast for 40-50 minutes until you can easily pierce the squash with a fork.
5. Once it’s cook enough to handle, peel off the skin, then chop, cube, mash, stuff or leave whole and serve.

1. Slice the squash in half lengthwise.
2. Preheat oven to 375 degrees.
3. Use a spoon to scrape out seeds and insides.
4. Brush with olive oil. You may also sprinkle salt and pepper
5. Placed Sliced sides down in baking sheet.
6. Bake for 40 minutes until you can pierce with fork
7. Let cool for 15 minutes and then with fork, scrape out the spaghetti-like strings and prepare as desired.

1. Pre-heat the oven to 400°F.
2. On a cutting board, carefully cut the squash in half. Make sure to trim off any hard stem parts and scrape out innards.
3. Prick the flesh with a fork, brush or spray all surfaces lightly with oil, sprinkle the cut side with a little salt and place face-down on a cookie sheet.
4. Roast for 40-50 minutes until you can easily pierce the squash with a fork.
5. Once it’s cook enough to handle, peel off the skin, then chop, cube, mash, stuff or leave whole and serve.
1. Carnival squash can be cooked whole or cut in half lengthwise from the stem to the bottom.
2. Place the squash with the skin side down in a dish containing 1/2 inch of water.
3. Cover the dish and bake for 30 to 45 minutes at 375 degrees.
4. In a microwave, cook for approximately 20 minutes in a dish with a loose cover of plastic wrap.
1. Slice the squash in half lengthwise.
2. Use a spoon to scrape out seeds and inside lower half of squash.
3. Rub with entire squash oil and put top and bottom together and wrap loosely with foil.
4. Place on cooking tray and cook at 350 degrees for 4- 5minutes to one hour.
5. Scoop soft cooked inside from turban squash and prepare as desired.
1. Pre-heat the oven to 400°F.
2. On a cutting board, carefully cut the squash in half. Make sure to trim off any hard stem parts and scrape out innards.
3. Prick the flesh with a fork, brush or spray all surfaces lightly with oil, sprinkle the cut side with a little salt and place face-down on a cookie sheet.
4. Roast for 40-50 minutes until you can easily pierce the squash with a fork.
5. Once it’s cook enough to handle, peel off the skin, then chop, cube, mash, stuff or leave whole and serve.V2: Place the squash with the skin side down in a dish with 1/2 inch of water. Cover the dish and bake for 1/2 to 3/4 hour at 375 degrees. In a microwave, cook for approximately 20 minutes in a dish with a loose cover of plastic wrap.
1. Pre-heat the oven to 375°F.
2. On a cutting board, carefully cut top off creating a bowl. Scrape out stringy innards and seeds
3. Add butter or sugar to inside and place on cooking sheet and cover with foil
4. Bake for 40-60 minutes until you can easily pierce the squash with a fork.
5. uncover and bake additional 10 minutes to caramelize outsides.
6. Remove from oven and let set for a few minutes. Season to taste and enjoy.

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