Squash

Pumpkins and squash are out in numbers at the market. One of the things I love about winter squash is that you can buy one and then take your time to figure out what to do with it. They last for months as long as you keep them cool and dry.

Butternut Squash
with Walnuts and Vanilla
This recipe calls for butternut squash, but you could easily use kabocha squash instead, or any firm, easy-to-peel, winter squash. You can either boil or roast the squash, directions are given for both methods.
1 butternut squash - about 2 pounds, peeled, seeds removed, flesh cut into 1-inch cubes
3 bay leaves - (if boiling the squash)
Salt
1 heaping cup walnuts - (can substitute pecans or pine nuts)
2-3 Tbsp butter
2 teaspoons grated ginger
1-2 teaspoons vanilla extract
Lemon juice
1/2 teaspoon dried thyme
Black pepper to taste
If roasting Preheat oven to 400°F. Coat the cubed squash with a little vegetable oil and spread out onto a baking tray. Sprinkle with salt and roast until the cubes begin to brown, about 20 minutes. Remove from oven.
If boiling Put 4 cups of water into a medium-sized pot and add the bay leaves. Bring to a simmer. Add the squash to the pot. Boil, covered for 10 minutes. Drain.
Heat a large sauté pan over medium-high heat and toast the walnuts. Stir frequently or they will burn. Once they they start to brown, and you can smell the aroma of toasted walnuts, remove from heat.
Melt the butter in the pan with the walnuts over medium-high heat. Toss the walnuts to coat with butter, then add the squash. Toss them to coat with butter.
Add the grated ginger, vanilla extract, black pepper, a little salt and dried thyme and toss once more. Turn off the heat and squeeze some lemon juice over everything. Taste for salt and lemon and add more to taste. If you want this to be a bit more luxurious, mix in another tablespoon of butter or two before serving. Serves 4.

Acorn Squash And Apple Soup
1/2 medium onion, chopped
1 small acorn squash, peeled
1 1/2 tablespoon butter (1/2 Stick)
1 1/2 cups apple juice
1 1/2 cups nonfat vegetarian broth
1 small apple, peeled
salt and white pepper - to taste
sugar - to taste
sour cream - for garnish, optional
parsley - chopped for garnish
Saute the onion and squash in the butter for 2 minutes. Add the apple juice, chicken stock, apple and seasoning. Cook until vegetables are tender, then puree in blender. Serve warm with sour cream on side. Garnish with parsley. Can be served hot or cold with a dollop of sour cream.

Butternut Squash Chowder
2 cups butternut squash, peeled
1 cup sweet potato, peeled
1 cup carrots, peeled
3 cups water*
1/2 cup red bell pepper - diced
1/2 cup onion, diced
2 teaspoons sea salt
1 1/2 teaspoons garlic, minced
1 1/2 teaspoons basil, chopped
3/4 teaspoon rosemary, chopped
1/2 teaspoon thyme, chopped
2 teaspoon sesame oil - olive oil, or other cooking oil
1/2 cup celery, diced
1/2 cup green bell pepper or zucchini, diced
5 teaspoon vegetable base
1/4 teaspoon paprika
Blend the squash, sweet potatoes and carrots with the water until smooth and set aside. Saute the red bell pepper, onion, salt, garlic, basil, rosemary, thyme in the oil over medium heat for 5 minutes. Now add the remaining ingredients and saute for another 5 minutes. Add the pureed vegetable mixture, cook for another 5 to 10 minutes, and serve hot.
NOTES : * Including water left over from steaming the vegetables

Rice Krispie Squash Recipe
6 cups diced butternut squash, fresh or frozen
1/4 cup butter
1/4 cup brown sugar
1/2 cup evaporated milk
2 eggs
1/2 cup Rice Krispies cereal
1/4 cup brown sugar
1/4 cup pecans or walnuts, chopped
2 tbsp. melted butter
1. One large bag of frozen butternut squash will give you 6 cups. Cook squash in a small amount of boiling salted water until tender; drain well.
2. Add butter and sugar; mash well. Beat milk and eggs together. Add to squash mixture, mix until well blended. Season with salt and pepper to taste.
3. Transfer to shallow 11x7” baking dish, spreading mixture evenly.
4. Bake in a 350ºF oven for 45 minutes.
5. In a small bowl, mix together Rice Krispies, sugar, pecans and butter.
6. Sprinkle over casserole and continue to cook an additional 15 minutes or until squash mixture is firm and topping is bubbly.

Squash Supreme
2 c. fresh yellow - squash, cooked and drained
2 med. carrots, grated
2 tbsp. chopped onion
1 can cream of mushroom soup
1 (2 oz.) jar chopped pimento
1 (8 oz.) sour cream
1 (8 oz.) pkg. herbed stuffing
1 stick margarine
Combine vegetables. Blend undiluted soup and sour cream; stir into vegetables mixture. Toss together stuffing and melted margarine. Pour half of the stuffing into a shallow 3 quart baking dish. Pour vegetable-sour cream mixture over the stuffing, then top with remaining stuffing. Bake at 350 degrees about 30 minutes or until set.

Winter Squash And Fruit
2 cups peeled winter squash
1 large yam
1/2 cup dried fruit
1 apple
1 pear
1 banana
1/2 cup cider
1 teaspoon cinnamon
1/2 teaspoon allspice
1 Pinch Grated lemon and orange Peel
Nonstick cooking spray - optional
Cut vegetables and fruit into small pieces. Mix with cider and spices. Spray ovenproof container with nonstick cooking spray. Put vegetables and fruit into it and cover. Bake in 350 degree oven for 45 minutes. Remove cover and add more cider if necessary. You need enough liquid to keep it from burning, but not too much. Bake for at least 45 minutes more. The longer you bake it, the more the flavors blend. I baked it for 1 1/2 hours more at 325 degrees.
This comes out so sweet it could be either an accompaniment for a meal or a dessert.

Velvet Acorn Squash Bisque
3 tbsp. butter
1 c. carrot, grated
2 med. potatoes, peeled & cubed
4 c. strong chicken broth
1/2 c. milk
1 c. onion, finely chopped
Salt & white pepper, to taste
2    acorn squash, peeled & cubed
1/2 c. cream
Cayenne pepper
Melt the butter in a saucepan. Add the onion, carrot, salt and white pepper. Cook over low heat until soft, stirring often. Add the potatoes and squash. Pour in the chicken broth and simmer, covered, over low heat for about 25 minutes or until all the vegetables are tender. Puree in blender. Return to stove. Stir in the cream and milk. Taste for seasoning and reheat. Sprinkle each serving with cayenne pepper. Serves 4 to 6.

Curried Winter Squash Bisque
2 tbsp. butter
6 scallions, finely chopped
1 clove garlic, minced
1 sm. green pepper, finely chopped
1/4 c. fresh parsley, chopped
2 tsp. chopped fresh basil or 1/2 tsp. dried
2 lbs. butternut squash, peeled, seeded - cubed
1 smoked ham hock
1 can (14 oz.) plum tomatoes
4 c. chicken broth
1/2 tsp. ground allspice
1/4 tsp. ground mace
Pinch fresh grated nutmeg
2 tsp. curry powder
Salt & pepper
1 c. milk - (optional)
1. Melt butter in a large saucepan over medium low heat. Add scallions. Cook 2 minutes. 2. Add garlic, green pepper, parsley and basil. Cook 5 minutes, stirring occasionally. 3. Add squash, toss to coat. Add ham bone, tomatoes and broth, allspice, mace and nutmeg. Heat to boiling. Reduce heat. Simmer covered 1 hour or until vegetables are soft. Remove ham bone. 4. Puree soup in batches in a blender, being careful - hot liquid will expand. Stir in curry powder and milk, if desired. Serves 6 to 8. Print this post