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Winter Squashes & You
15 years ago
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It's turning into fall, and its time once again to look into different ways of cooking those heartiest of plants: The summer squash. Now, we all know the pumpkin. We slice him up for Halloween, and eat his insides for Thanksgiving in pie form. But did you know there's a whole world of winter squashes that beg to be eaten? Let's look at some of them now...
Spaghetti Squash
Spaghetti squash is God's answer to those who are allergic to gluten, yet want to enjoy spaghetti. With its crunchy yellow texture and light taste, spaghetti squash is very easy to prepare and serve.
The simplest way to prepare spaghetti squash is to slice off the end where it was connected to the stem, then slice in half lengthwise. Then scoop out the seeds & pulp before laying cut-side down into a casserole dish with 1 inch of water. Then bake at 350 F for 45-55 minutes or until the meat of the squash flakes into strands easily.
After this, the easiest way to enjoy spaghetti squash is to shred it into a bowl and toss lightly with a tablespoon or two of flavored olive oil before serving as a spaghetti replacement with a nice marinara or similar tomato-based sauce & cheese topping it. BUT, I have a recipe I like that flips this squash on its ear...
Spaghetti Squash & Sausage
1 2 lb Spaghetti Squash
1 full link Kielbasa Sausage, cubed
2-3 Garlic Cloves, minced
2 Tablespoons Olive Oil
Prepare Spaghetti Squash as described above and start baking in oven.
As squash bakes, warm olive oil in skillet or wok and add meat & garlic.
Stir-fry meat & garlic over medium heat until lightly browned, but not burned.
Set aside meat until squash is finished baking.
Scrape meat of squash directly into skillet or wok with fork & return cooking implement to heat.
Stir-fry the meat, garlic, & squash together for 3-4 minutes to allow the flavors to mingle, then serve. Serves 2-4 people easily.
Butternut Squash
Butternut squash is another squash that has been overlooked during the Winter for its cousin that we put candles into. A shame as this versatile squash has a a myriad of uses!
Once again, to start preparing this squash, you slice off the end where the stem was attached before slicing in half lengthwise. Scoop out the seeds and pulp before applying a little peanut oil VERY lightly to the cut end of the squash. Lay it cut side DOWN in a casserole dish and bake in a 375 F oven for 30-40 minutes or until the skin lightly gives when pressed on. Pull from the oven and let cool for 10-15 minutes.
From this point, the sky is the limit with this versatile squash. The most common method is as a substitute for mashed potatoes. Just scrape the meat from the skin and mash with some salt, cumin, and 2-3 Tablespoons of butter to make a unique side dish that goes with most meals.
Also, a trick I use to get furs to eat vegetables is to puree up 1 cup of cooked butternut squash & mix it with half a cup of milk & half a cup of shredded cheddar. Then you add a dash of kosher salt and slowly cook over low heat in a sauce pan to make a rich cheese sauce that goes VERY well over elbow noodles or broccoli!
Finally, as a dessert, you can puree the cooked meat with a Teaspoon of Pumpkin Pie Spice, half a cup of milk, 2 eggs, & two tablespoons of melted butter in a food processor until mixed together, Then pour the mix into a casserole dish, top with chopped up bits of butter and brown sugar, & bake in a 350 F oven for 35 minutes, Then serve as a crust-free alternative to pumpkin pie!
Ah, but the BEST use for spaghetti squash is to prepare it as part of a rich winter soup. Not only is this an excellent meal that will leave leftovers for future meals, it is also great to prepare for potlucks to furry holiday gathers. This isn't my recipe, it's from http://flavordiva.com BUT, I still think it is the best use for butternut squash in a soup...
Butternut Squash Soup
2.5 – 3 pound butternut squash
6 cloves garlic, unpeeled
3 tablespoons extra-virgin olive oil, plus more to drizzle
1 small onion, diced (about 1/2 cup)
1 tablespoon chopped fresh sage leaves
1/4 teaspoon dried thyme
1 medium apple, peeled, cored and cut into cubes
1 quart vegetable broth (4 cups)
1 teaspoon kosher salt, plus more to taste
Fresh ground black pepper
Preheat oven to 375 degrees F. Slice off the small top end of the squash, then with the squash standing upright, carefully cut it in half with a large chef’s knife (be careful). Scoop out the seeds of both halves of the squash and discard.
Drizzle and rub a little olive oil on the flesh side of both halves of squash including inside the cavities. Then, placing three cloves of garlic in each cavity, place the halves skin side down on a baking sheet and roast uncovered in the oven for about 30 – 40 minutes or until squash gives to pressure when touched.
Remove roasted squash from oven and allow to cool for about 10 – 15 minutes. Heat three tablespoons of olive oil over medium high heat in a large Dutch oven or saucepan, and add onions, sage and thyme and cook stirring occasionally for about 5 – 8 minutes.
Scoop the flesh from the cooked squash into the pan (discard skin) and squeeze out the roasted garlic from their peels into the pan as well (discard peels). Stir together, add vegetable broth and apple cubes and bring to a boil briefly before lowering the heat to a simmer. Simmer soup for 20 minutes before pureeing in batches in a blender or with an immersion blender. Taste for additional seasoning and serve.
Acorn Squash
By now, we've covered two of the best squashes winter has to offer! And you thought it was all about the pumpkin, didn't you? But while you may think it is still the king of desserts, let us introduce its smaller cousin the Acorn squash! Since settlers came to America, this squash was seen as the king of desserts in the winter. Very easy to prepare and eat, this small squash has the benefit of making its own bowl!
To prepare, just slice the squash in half lengthwise. Scoop out the seeds and pulp, and lay skin-side down in a casserole dish with half an inch of water in the dish. Inside the squash, sprinkle brown sugar or maple syrup & bake in a 400 F oven for an hour. Let cool for 5 minutes and serve. As an alternative and extra sweet version to this, you can butter the squash's inside lightly before baking, then sprinkle with brown sugar, THEN drizzle with maple syrup before baking to make it decadently good!
Now, don't throw those acorn squash seeds away just yet! You can bake those, just like pumpkin seeds! Clean the seeds out of the seed pulp, wash off with water, and lay them out on paper towels to dry off. When dry, coat the seeds evenly with melted butter, lay flat on a cookie sheet, & bake in a 350 F oven for 10 minutes. The hull of the acorn squash's seeds are also thinner, so they don't cause nearly the issues eating them as pumpkin seeds do!
Finally, Summer Squash can even be an entree! Food Network's Rachel Ray came up with this recipe using couscous & ground beef. I don't much care for her, so you can go read that, yourself.
My own take is to bake the acorn squash woth olive oil rather than maple syrup, then skin the cooked meat from the skin and chop up into chunks. I then toss it into a cast iron skillet with half a chopped onion, a cup shredded potatoes, 2-3 minced garlic cloves, and whatever can of vegetables that needs to get used. Stir in the skillet, then cover & cook for about 6-7 minutes, or until the garlic looks golden and the onions & potatoes start to turn clear. Stir it every 3 minutes or so, just to be safe.
Shift the cooked veggie mix to one side in the skillet and crack open 2-3 eggs into the now open side. Fry the eggs until cooked to your liking and serve with a side salad for a good healthy lunch or dinner!
So there you have it! The versatility and delight of some of the Winter squashes that are in season RIGHT NOW! And the best part is all these meals can be prepared for VERY cheap, so they're great for those times you need to penny pinch. So, until next time, good eating and good cooking!
Spaghetti Squash
Spaghetti squash is God's answer to those who are allergic to gluten, yet want to enjoy spaghetti. With its crunchy yellow texture and light taste, spaghetti squash is very easy to prepare and serve.
The simplest way to prepare spaghetti squash is to slice off the end where it was connected to the stem, then slice in half lengthwise. Then scoop out the seeds & pulp before laying cut-side down into a casserole dish with 1 inch of water. Then bake at 350 F for 45-55 minutes or until the meat of the squash flakes into strands easily.
After this, the easiest way to enjoy spaghetti squash is to shred it into a bowl and toss lightly with a tablespoon or two of flavored olive oil before serving as a spaghetti replacement with a nice marinara or similar tomato-based sauce & cheese topping it. BUT, I have a recipe I like that flips this squash on its ear...
Spaghetti Squash & Sausage
1 2 lb Spaghetti Squash
1 full link Kielbasa Sausage, cubed
2-3 Garlic Cloves, minced
2 Tablespoons Olive Oil
Prepare Spaghetti Squash as described above and start baking in oven.
As squash bakes, warm olive oil in skillet or wok and add meat & garlic.
Stir-fry meat & garlic over medium heat until lightly browned, but not burned.
Set aside meat until squash is finished baking.
Scrape meat of squash directly into skillet or wok with fork & return cooking implement to heat.
Stir-fry the meat, garlic, & squash together for 3-4 minutes to allow the flavors to mingle, then serve. Serves 2-4 people easily.
Butternut Squash
Butternut squash is another squash that has been overlooked during the Winter for its cousin that we put candles into. A shame as this versatile squash has a a myriad of uses!
Once again, to start preparing this squash, you slice off the end where the stem was attached before slicing in half lengthwise. Scoop out the seeds and pulp before applying a little peanut oil VERY lightly to the cut end of the squash. Lay it cut side DOWN in a casserole dish and bake in a 375 F oven for 30-40 minutes or until the skin lightly gives when pressed on. Pull from the oven and let cool for 10-15 minutes.
From this point, the sky is the limit with this versatile squash. The most common method is as a substitute for mashed potatoes. Just scrape the meat from the skin and mash with some salt, cumin, and 2-3 Tablespoons of butter to make a unique side dish that goes with most meals.
Also, a trick I use to get furs to eat vegetables is to puree up 1 cup of cooked butternut squash & mix it with half a cup of milk & half a cup of shredded cheddar. Then you add a dash of kosher salt and slowly cook over low heat in a sauce pan to make a rich cheese sauce that goes VERY well over elbow noodles or broccoli!
Finally, as a dessert, you can puree the cooked meat with a Teaspoon of Pumpkin Pie Spice, half a cup of milk, 2 eggs, & two tablespoons of melted butter in a food processor until mixed together, Then pour the mix into a casserole dish, top with chopped up bits of butter and brown sugar, & bake in a 350 F oven for 35 minutes, Then serve as a crust-free alternative to pumpkin pie!
Ah, but the BEST use for spaghetti squash is to prepare it as part of a rich winter soup. Not only is this an excellent meal that will leave leftovers for future meals, it is also great to prepare for potlucks to furry holiday gathers. This isn't my recipe, it's from http://flavordiva.com BUT, I still think it is the best use for butternut squash in a soup...
Butternut Squash Soup
2.5 – 3 pound butternut squash
6 cloves garlic, unpeeled
3 tablespoons extra-virgin olive oil, plus more to drizzle
1 small onion, diced (about 1/2 cup)
1 tablespoon chopped fresh sage leaves
1/4 teaspoon dried thyme
1 medium apple, peeled, cored and cut into cubes
1 quart vegetable broth (4 cups)
1 teaspoon kosher salt, plus more to taste
Fresh ground black pepper
Preheat oven to 375 degrees F. Slice off the small top end of the squash, then with the squash standing upright, carefully cut it in half with a large chef’s knife (be careful). Scoop out the seeds of both halves of the squash and discard.
Drizzle and rub a little olive oil on the flesh side of both halves of squash including inside the cavities. Then, placing three cloves of garlic in each cavity, place the halves skin side down on a baking sheet and roast uncovered in the oven for about 30 – 40 minutes or until squash gives to pressure when touched.
Remove roasted squash from oven and allow to cool for about 10 – 15 minutes. Heat three tablespoons of olive oil over medium high heat in a large Dutch oven or saucepan, and add onions, sage and thyme and cook stirring occasionally for about 5 – 8 minutes.
Scoop the flesh from the cooked squash into the pan (discard skin) and squeeze out the roasted garlic from their peels into the pan as well (discard peels). Stir together, add vegetable broth and apple cubes and bring to a boil briefly before lowering the heat to a simmer. Simmer soup for 20 minutes before pureeing in batches in a blender or with an immersion blender. Taste for additional seasoning and serve.
Acorn Squash
By now, we've covered two of the best squashes winter has to offer! And you thought it was all about the pumpkin, didn't you? But while you may think it is still the king of desserts, let us introduce its smaller cousin the Acorn squash! Since settlers came to America, this squash was seen as the king of desserts in the winter. Very easy to prepare and eat, this small squash has the benefit of making its own bowl!
To prepare, just slice the squash in half lengthwise. Scoop out the seeds and pulp, and lay skin-side down in a casserole dish with half an inch of water in the dish. Inside the squash, sprinkle brown sugar or maple syrup & bake in a 400 F oven for an hour. Let cool for 5 minutes and serve. As an alternative and extra sweet version to this, you can butter the squash's inside lightly before baking, then sprinkle with brown sugar, THEN drizzle with maple syrup before baking to make it decadently good!
Now, don't throw those acorn squash seeds away just yet! You can bake those, just like pumpkin seeds! Clean the seeds out of the seed pulp, wash off with water, and lay them out on paper towels to dry off. When dry, coat the seeds evenly with melted butter, lay flat on a cookie sheet, & bake in a 350 F oven for 10 minutes. The hull of the acorn squash's seeds are also thinner, so they don't cause nearly the issues eating them as pumpkin seeds do!
Finally, Summer Squash can even be an entree! Food Network's Rachel Ray came up with this recipe using couscous & ground beef. I don't much care for her, so you can go read that, yourself.
My own take is to bake the acorn squash woth olive oil rather than maple syrup, then skin the cooked meat from the skin and chop up into chunks. I then toss it into a cast iron skillet with half a chopped onion, a cup shredded potatoes, 2-3 minced garlic cloves, and whatever can of vegetables that needs to get used. Stir in the skillet, then cover & cook for about 6-7 minutes, or until the garlic looks golden and the onions & potatoes start to turn clear. Stir it every 3 minutes or so, just to be safe.
Shift the cooked veggie mix to one side in the skillet and crack open 2-3 eggs into the now open side. Fry the eggs until cooked to your liking and serve with a side salad for a good healthy lunch or dinner!
So there you have it! The versatility and delight of some of the Winter squashes that are in season RIGHT NOW! And the best part is all these meals can be prepared for VERY cheap, so they're great for those times you need to penny pinch. So, until next time, good eating and good cooking!
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