Posted 10:08 pm Wednesday, October 03, 2012
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Squash Recipes
The popular butternut squash is very versatile and can be roasted, steamed, pureed or cubed. It is also the easiest of the fall squashes to peel.
Butternut Squash with Brown Butter
INGREDIENTS
2 tablespoons unsalted butter
1 butternut squash (about 1 3/4 pounds), peeled, seeded, and cut into 3/4-inch cubes
1/2 cup low-sodium canned chicken broth
1/4 cup water
1 tablespoon dark brown-sugar
DIRECTIONS
Heat butter in a large skillet over medium-high heat until golden brown. Add squash; saute, stirring occasionally, until golden brown and tender when pierced with a fork, about 15 minutes. Add chicken broth, the water, and brown sugar; cook until liquid has evaporated and squash is nicely caramelized, about 6 minutes. Remove from heat, and season with salt and pepper. Serve.
Recipe from marthastewart.com
2 tablespoons unsalted butter
1 butternut squash (about 1 3/4 pounds), peeled, seeded, and cut into 3/4-inch cubes
1/2 cup low-sodium canned chicken broth
1/4 cup water
1 tablespoon dark brown-sugar
DIRECTIONS
Heat butter in a large skillet over medium-high heat until golden brown. Add squash; saute, stirring occasionally, until golden brown and tender when pierced with a fork, about 15 minutes. Add chicken broth, the water, and brown sugar; cook until liquid has evaporated and squash is nicely caramelized, about 6 minutes. Remove from heat, and season with salt and pepper. Serve.
Recipe from marthastewart.com
Large pumpkins are not ideal for cooking. Instead look for smaller varieties labeled baking or sugar pumpkins.
Harvest Soup
INGREDIENTS
1 large onion, chopped
2 tablespoons unsalted butter
2 tablespoons olive oil
2 to 3 pound baking pumpkin
2 cups fresh corn kernels (3 to 4 ears corn)
4 cups chicken or vegetable broth
1/2 teaspoon black pepper
1/2 cup whole milk
DIRECTIONS
Preheat oven to 400 degrees. Cut pumpkin in half and with a spoon scoop out the seeds. Rub with a tablespoon of olive oil, salt and pepper and place on a baking sheet skin side up. Roast for about 45 minutes until inside flesh is tender. Set aside to cool. In a large saucepan add one tablespoon of oil and the butter and cook the onion over medium heat until softened. Scrape out the inside of the pumpkin and add to the pan along with the squash, corn, pepper and broth. Bring to a boil and then reduce to a simmer. Purée soup in multiple batches in a blender. Return to the pot and stir in the milk. Taste for seasoning and adjust with salt and pepper accordingly.
Recipe by Christine Gardner
1 large onion, chopped
2 tablespoons unsalted butter
2 tablespoons olive oil
2 to 3 pound baking pumpkin
2 cups fresh corn kernels (3 to 4 ears corn)
4 cups chicken or vegetable broth
1/2 teaspoon black pepper
1/2 cup whole milk
DIRECTIONS
Preheat oven to 400 degrees. Cut pumpkin in half and with a spoon scoop out the seeds. Rub with a tablespoon of olive oil, salt and pepper and place on a baking sheet skin side up. Roast for about 45 minutes until inside flesh is tender. Set aside to cool. In a large saucepan add one tablespoon of oil and the butter and cook the onion over medium heat until softened. Scrape out the inside of the pumpkin and add to the pan along with the squash, corn, pepper and broth. Bring to a boil and then reduce to a simmer. Purée soup in multiple batches in a blender. Return to the pot and stir in the milk. Taste for seasoning and adjust with salt and pepper accordingly.
Recipe by Christine Gardner
Caramelized Acorn Squash
INGREDIENTS
2 acorn squash
2 tablespoons canola oil
1/4 teaspoon cinnamon, plus more for sprinkling
1 tablespoon brown sugar
3 tablespoons butter
DIRECTIONS
Preheat oven to 400 degrees. Cut acorn squash in half and discard seeds. Cut each half into 4 wedges. Place on a large baking sheet and toss with the canola oil. Sprinkle with salt and cinnamon. This recipe can be prepared 1 day ahead up to this point. Bake for 30 to 45 minutes until tender. In a saucepan combine butter, brown sugar and ¼ teaspoon cinnamon over low heat. Continue to stir until the sugar and butter have melted together. Arrange wedges of squash on a large plate. Drizzle with the sauce and serve.
Recipe by Christine Gardner
2 acorn squash
2 tablespoons canola oil
1/4 teaspoon cinnamon, plus more for sprinkling
1 tablespoon brown sugar
3 tablespoons butter
DIRECTIONS
Preheat oven to 400 degrees. Cut acorn squash in half and discard seeds. Cut each half into 4 wedges. Place on a large baking sheet and toss with the canola oil. Sprinkle with salt and cinnamon. This recipe can be prepared 1 day ahead up to this point. Bake for 30 to 45 minutes until tender. In a saucepan combine butter, brown sugar and ¼ teaspoon cinnamon over low heat. Continue to stir until the sugar and butter have melted together. Arrange wedges of squash on a large plate. Drizzle with the sauce and serve.
Recipe by Christine Gardner
Art of the Turban squash family, buttercup squash is unusual in shape but both sections of the squash have a completely edible interior. It's inside flesh is dark orange like a sweet potato.
Buttercup Squash with Apples
INGREDIENTS
1 small buttercup or other winter squash (1 pound)
1/2 cup chopped tart cooking apple
2 teaspoons packed brown sugar
2 teaspoons butter or margarine, softened
1/2 teaspoon lemon juice
1/8 teaspoon ground nutmeg
DIRECTIONS
Heat oven to 400°F. Cut squash in half; remove seeds and fibers. Place squash halves, cut side up, in ungreased baking dish. Mix remaining ingredients; spoon into squash halves. Cover and bake 30 to 40 minutes or until squash is tender.
Recipe by Christine Gardner
1 small buttercup or other winter squash (1 pound)
1/2 cup chopped tart cooking apple
2 teaspoons packed brown sugar
2 teaspoons butter or margarine, softened
1/2 teaspoon lemon juice
1/8 teaspoon ground nutmeg
DIRECTIONS
Heat oven to 400°F. Cut squash in half; remove seeds and fibers. Place squash halves, cut side up, in ungreased baking dish. Mix remaining ingredients; spoon into squash halves. Cover and bake 30 to 40 minutes or until squash is tender.
Recipe by Christine Gardner
Confetti squash is bright and colorful and has a flavor that is sweeter than other fall squash varieties.
Spaghetti Squash with Parmesan & Herbs
INGREDIENTS
1 large spaghetti squash
1 tablespoon olive oil
2 1/2 tablespoons unsalted butter
2 shallots, diced small
2 garlic cloves, minced
1 teaspoon chopped fresh thyme leaves
3/4 teaspoon chopped fresh rosemary leaves
1/4 cup chopped fresh parsley
2 tablespoons grated Parmesan
Coarse salt and ground pepper
DIRECTIONS
Preheat oven to 400 degrees. Cut spaghetti squash in half and scoop the seeds out with a spoon. Drizzle with the olive oil and rub with salt and pepper. Turn the squash halves flesh side down on a baking sheet and roast for 45 minutes to an hour until the inside of the squash is tender. Allow to cool for 15 minutes. Using a fork, run the tines of the fork down the length of the squash flesh pulling out long strands of squash. Continue this until all of the flesh is pulled out of the skin. Place the strands loosely in a bowl. This can be done up to two days in advance and stored in the refrigerator. In a large nonstick skillet, melt butter over medium. Add shallots and garlic and cook until softened.. Stir in thyme and rosemary and cook until fragrant, 1 minute. Add squash and toss to combine. Cook until warmed through. Stir in parsley and Parmesan and season with salt and pepper.
Recipe by Christine Gardner
1 large spaghetti squash
1 tablespoon olive oil
2 1/2 tablespoons unsalted butter
2 shallots, diced small
2 garlic cloves, minced
1 teaspoon chopped fresh thyme leaves
3/4 teaspoon chopped fresh rosemary leaves
1/4 cup chopped fresh parsley
2 tablespoons grated Parmesan
Coarse salt and ground pepper
DIRECTIONS
Preheat oven to 400 degrees. Cut spaghetti squash in half and scoop the seeds out with a spoon. Drizzle with the olive oil and rub with salt and pepper. Turn the squash halves flesh side down on a baking sheet and roast for 45 minutes to an hour until the inside of the squash is tender. Allow to cool for 15 minutes. Using a fork, run the tines of the fork down the length of the squash flesh pulling out long strands of squash. Continue this until all of the flesh is pulled out of the skin. Place the strands loosely in a bowl. This can be done up to two days in advance and stored in the refrigerator. In a large nonstick skillet, melt butter over medium. Add shallots and garlic and cook until softened.. Stir in thyme and rosemary and cook until fragrant, 1 minute. Add squash and toss to combine. Cook until warmed through. Stir in parsley and Parmesan and season with salt and pepper.
Recipe by Christine Gardner
