AUTUMN MEANS SQUASH
No discussion of food in autumn would be complete without mention of its most iconic produce-squash. In some countries it’s called ‘Winter Melon’ with good reason. Squash have thick, protective skins like melons, pulpy meat, centers full of seeds, they grow on vines as do fruits and they’re also interchangeable in recipes. However squash can’t be eaten raw. It needs to be cooked with other ingredients for full flavor and its meat is substantial enough to form the base of filling, main dishes.
There are over 100 varieties of winter squash but the most commonly used are butternut, banana, acorn, patty pan, cabochon, Honeycutt, delicata, Hubbard and pumpkin, all of which can be used interchangeably. Unfortunately, none have ever become popular enough to be widely grown commercially outside of their native Americas, with one exception-pumpkin. It’s globally grown as a fodder crop, not for table food.
Pumpkin is exceptional in other ways too. It comes in several colors and sizes from miniature to large decorative. The seeds, called Pepitas when roasted are a popular snack and sown in spring, pumpkin is considered a late summer crop, not an autumn one. However, it’s undetectable in recipes from other squash. For more about pumpkin see posts for Oct. 15, 2020, Oct. 31, 2019 Nov. 8, 2018, Oct. 6, 2016, Oct. 28, 2015, Oct. 31, 2014.
Below are a few squash recipes to fit any course of a meal. To find more click on Oct. 24, 2019, Nov. 1, 2018, Oct. 1, 2016. For tips on choosing, handling and cooking squash see the footnote at the end of this post.
RECIPES
APPETIZERS
Squash Dip: Serve 8-10
1 1/2 cups squash (roasted or mashed leftover)
2 tablespoons light cream cheese
1/2 teaspoon seasoning (Roasted Garlic, Paste)
1/8 teaspoon cayenne pepper
1 tablespoon lemon juice
1/8 teaspoon salt
2 teaspoons chives (finely chopped)
1 teaspoon olive oil
In a blender or food processor, purée squash, cream cheese, garlic paste, cayenne, lemon juice and salt on medium-high until smooth, scraping down sides as needed. Transfer purée to a small bowl and garnish with chives, olive oil and almonds.
Bacon Wrapped Squash: Serves 10- From grumpyhoneybunch.com
2 lbs. butternut squash cut into cubes
2 tablespoons maple syrup
½ tsp cayenne pepper
1 lb. bacon halved
Preheat oven to 400 deg. Wrap one bacon half around each squash piece. Secure with a toothpick.
Bake the bacon wrapped squash on a parchment lined baking pan 40-45 minutes, or until bacon is crisp and squash is tender. Brush the squash with the maple syrup mixture halfway through cooking
Glazed Delicata Rings–See recipe for Glaze Acorn Squash Rings under Sides below
1 medium delicata squash cut crosswise into ½ inch rings
Follow directions below for cooking squash. If the squash rings are smaller, leave whole, if large, cut in manageable sized arc segments.
Make a dip of these ingredients
3/4 cup plain Greek yogurt
1/2 Tsp. salt
1/4 cup sour cream
1 Tsp. lemon juice
1 Tsp. garlic, minced
2 Tsp. minced fresh dill
Suggested dippers: Broccoli, baby carrots, bell pepper, cucumber, and other veggies
Mix all ingredients and chill until serving.
SOUP
Butternut Soup: Serves 4 Adapted from Homemade Magazine
1 ½ lb. butternut squash-cut in half and seeded
2 cups chicken broth
1 cup half and half
3 Tbs. brown sugar
1 tsp. cinnamon
¼ tap. Nutmeg
Salt and pepper
¼ cup creamy peanut butter-optional
Cook squash, cut side down on a greased baking sheet at 350 deg. for 1 hr. Cool, scoop out pulp and puree until smooth. Mix in a pot, with next 5 ingredients and cook over low heat, stirring occasionally, until heated. Whisk peanut butter with 1 cup soup and blend into pot. Cook 5 min. more and serve warm.
SALADS
Roasted Butternut Squash Salad with Warm Cider Vinaigrette: Serves 4–By Ina Garten from thefoodnetwork.com
1-1 ½ lb. butternut squash- peeled , in ¾ inch dice
2 Tbs. olive oil
1 Tbs. pure maple syrup
Kosher salt and freshly ground black pepper
3 Tbs. dried cranberries
3/4 cup apple cider or apple juice
2 Tbs. cider vinegar
2 Tbs. minced shallots
2 tsp. Dijon mustard
4 oz. baby arugula, washed and spun dry
1/2 cup walnuts halves, toasted
3/4 cup freshly grated Parmesan
Preheat the oven to 400 degrees F. Place the butternut squash on a sheet pan. Add olive oil, maple syrup, 1tsp. salt and 1/2tsp. pepper and toss. Roast the squash for 15 to 20 min., turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 min, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 tsp. salt, and 1/2 tsp. of pepper.
Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.
SIDES
Glazed Acorn Wedges: Serves 8
2 acorn squash-quartered lengthwise and seeded
2 Tbs. butter
¼ cup grated onion
1/3 cup minced chipotle peppers in adobo sauce
¼ cup maple syrup
Salt
Cook squash in boiling water, partially covered for 10-15 min. until fork tender. Drain well on paper towels. Sauté onion in butter 1 min. then add the rest of the ingredients and stir over heat about 1 min. until blended. Preheat oven to 400 deg. Arrange squash cut side up in a baking dish, spoon glaze into cavities and bake 15 min, basting once.
NOTE: The squash can also be cut in 1>1 ½ inch rings, boiled for 8-10 min. and cooked, following the above directions, basting several times.
**See Appetizers above
Squash Ravioli: Serves 4- From 500-2 Ingredient Recipes by Robert and Carol Hildebrand
1 small squash-about 1 lb.
½ tsp. nutmeg
2 Tbs. butter
Salt and pepper
(30) 3 inch wanton wrappers
Peel the squash, remove seeds and cut in 1 inch chunks, cover with water, cover and simmer until tender, about 20 min. Drain and place squash, butter and seasonings in a bowl and mash until smooth. Place 1 tsp. squash in the center of a wrapper, wet the edges and top with another wanton skin. Press on the edges to seal. When all are ready, bring a pot of salted water to the boil, slide in the raviolis, in batches if necessary, and cook until they float, about 3-5 min. Strain and keep warm until all are cooked. Don’t let them overlap or they will stick. Serve with melted butter over.
NOTE:
Follow these directions substituting (2) 10 oz. packages frozen chopped spinach, thawed and drained, for the squash. Add in 1 lightly beaten egg and the same seasonings as above. Serve alone or mix the two ravioli in a bowl with the melted butter.
Squash Crisp: Serves 4 From Homemade Magazine
2 lb. butternut squash- peeled, seeded and in 1 inch cubes
4 Tbs. butter divided
1 cup chopped onion
2 cups toasted bread cubes- stuffing mix is good
1 tsp. crushed dried rosemary
¼ cup chopped walnuts
Salt and pepper
Simmer the squash in water until tender, about 7 min., drain and toss in a 3 quart casserole dish with 1 Tbs. butter and salt and pepper to taste. Sauté onion in remaining butter until tender, about 5 min. Add bread and rosemary and cook about 2 min. more tossing to coat bread with butter. Stir in walnuts and spoon over squash. Bake in a 400 deg. oven until bread is browned. Toss before serving.
ENTREES
Stuffed Acorn Squash*: Serves 4
2 Acorn squash-halved and seeded
½ lb. hamburger
½ cup diced carrots
½ cup diced onions
2 Tbs. raisins
Salt and pepper
Halve squash and seed. Mix other ingredients and stuff squash cavities. Bake at 375 deg. for 1 hr.
*NOTE: Squash can also be stuffed with hash, creamed ham, link sausages, vegetables or peeled, cored and quartered apples.
Microwave apples until crisp tender with 1 Tbs. sweetened cider vinegar. Cook the squash until tender. Halve the apple quarters and fill the squash cavities, optionally topping each with 1>2 tsp. chutney. Reheat in a 400 deg. oven or under the broiler.
Stew in a Pumpkin: Serves 6
This is a favorite recipe of mine, and one I’ve also featured in a post on reasonably priced dinners. It’s great for a weekend or a dinner party at this season. Can also be made and served individually in small pumpkins.
3 Tbs. butter
2 lbs. beef cubed—well trimmed pork can also be used
3 Tbs. cornstarch
2 large onions diced
3 tomatoes chopped
2 Tbs. butter
¼ tsp. EACH salt and pepper
3 cups beef stock
½ lb. prunes
½ lb. dried apricots
3 sweet potatoes sliced
(2) 10 oz. packages corn –thawed and drained
1 pumpkin, top cut off and reserved, cleaned of pulp and seeds.
Melt 3 Tbs. butter in a Dutch oven. Roll the meat in the cornstarch and brown. Set aside. Melt 2 Tbs. butter in a separate pan and sauté vegetables until tender. Add to meat with juices. Add all remaining ingredients except pumpkin cover and simmer 1 hr. Preheat oven to 350 degrees. Ladle stew into the pumpkin; set in a roasting pan with 1 inch of water, and bake for 1 hr. Carefully transfer pumpkin from the pan to a serving dish and replace its top as a lid for garnish. Serve at once scooping out some of the pumpkin meat as you ladle out the portions.
NOTE: I save clean-up by sautéing the vegetables in the Dutch oven first and then browning the meat. It’s one less pot. Also if you have it on hand, replace one cup of stock with beer. It deepens the flavor.
DESSERTS
Fast Sweet Squash Side or Dessert: Serves 4 –Recipe from Try-Foods Inc.
2 small acorn squash-halved lengthwise and seeded
1 cup applesauce
1 Tbs. maple syrup
¼ cup chopped walnuts or pecans
½ tsp. cinnamon
Place squash, cut side down, in a microwave safe dish, cover microwave on high 6-9min. until tender. Combine other ingredients in a bowl and spoon into squash cavities and microwave on high 3 min. until heated through. Serve hot.
Sour Cream Squash Pie: Serves 8-19-From Food Tips and Cooking Tricks by David Joachim
(1) 9 inch pie crust-unbaked
1 lb.= 2cups squash puree-canned or frozen cooked and mashed is fine
1 cup sour cream
3/4cup light brown sugar
1 tsp. EACH cinnamon and ginger
¼ tsp. EACH salt and allspice
2 lightly beaten eggs
Whisk ingredients together and pour into pie shell. Bake at 350 deg. for 45 min. until lightly browned and center is just set. Cool before slicing and serve with sweetened sour cream as an option.
Footnote-Squash Tips:
To choose squash, pick the heaviest for its size and the one with the deepest color. It will have the most beta-carotene
To peel thinner skinned squash, cut odd the ends, prick the skin several times and heat in a microwave 2 min. on high. Halve, lay flat and peel the skin off in strips with a knife or peeler. The harder skinned types sometimes require a heavy knife and hammer to halve.
Kept in a cool, dry place, squash will hold for a few weeks, but once cut, should be covered, chilled and used within a day or so.
To roast squash whole, pierce in several places to let the steam escape, otherwise cut it in half or wedges and cook, skin side up in ½ inch water at 400 dig. for 45-60 min. Beware of the steam when cutting into a whole roasted squash.
To cook squash quickly, peel, seed and grate the raw meat, then sauté or boil. To microwave, halve, or cut in large chunks, slice off the ends, seed, season and cover with plastic wrap. Cook on high 7 min. per pound. To rescue over-cooked squash, puree it.
Don’t over worry about removing the strings when cleaning raw squash. Once the squash is cooked they can be ‘raked’ out with a fork, or will simply stick to the beaters during blending.
