Maple-Ginger Winter Squash
You’ll love this unique flavor combination!
Ingredients:
1 winter squash of your choice
1 tablespoon butter
1 tablespoon maple syrup
1 heaping tablespoon fresh ginger, grated
Sea salt
Method:
1. Preheat oven to 350° Half the squash and remove the seeds. Then, cut into wedges. Place in baking dish.
2. Melt butter in small dish. Stir in ginger and maple syrup. Using a brush, spread mixture over squash wedges. Sprinkle with salt.
3. Bake for 35-45 minutes, or until squash is cooked through and crisp on edges.
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Ginger-Honey Kabocha Squash
Fresh ginger and sweet honey add a delightful twist to this essential steamed squash recipe.
Ingredients:
1 Kabocha squash
2 tablespoons olive oil
¼ cup honey
1 tablespoon fresh ginger, grated
Sea salt
Method:
1. Bring 8-quart pot of water to boil. Add squash and boil, uncovered, 2 ½ minutes. Using tongs, flip squash over, then boil 2½ minutes more. Drain and let cool.
2. When squash is cool enough to handle, cut off top and bottom and remove skin with paring knife. Cut squash in half crosswise, scoop out seeds, and cut flesh into 1-inch chunks.
3. In medium bowl, stir together squash, olive oil, honey, ginger, and salt. Transfer to steamer set over boiling water and steam until tender, about 15 minutes. Spoon onto large plate and serve.
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Winter Squash Butter
Velvety-smooth and creamy, this spread is excellent on pumpernickel bread.
Ingredients:
2 cups roasted winter squash*
½ cup brown sugar
2 teaspoons spice blend (see below)
½ teaspoon lemon juice
4 tablespoons apple cider
Spice blend:
1 teaspoon whole cloves
1 teaspoon cardamom seeds
1 tablespoon ground cinnamon
Method:
*To roast squash: Preheat oven to 450°. Cut your winter squash of choice in half and remove the seeds and stringy flesh. Drizzle with a bit of neutral tasting oil, and roast until the flesh of the squash is very tender, 40 minutes to 1 hour.
1. Using a mortar and pestle or a spice grinder, pulverize the cloves and cardamom seeds. Mix with ground cinnamon. Set aside.
2. Scooping the roasted squash flesh from the skin, measure out two full cups of winter squash, packing it into the measuring cup. In a food processor, combine squash, plus all other ingredients and process until smooth.
3. Using a spatula, scrape the mixture from the food processor into a medium saucepan. Bring the squash mixture to a simmer, and continue to simmer, scraping the bottom to prevent sticking and burning, for 10 to 15 minutes, until it thickens and becomes velvety.
4. Allow the squash butter to cool, and then funnel into small jars. The butter will keep, refrigerated, for up to two weeks.
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Winter Squash Soup
Top this silky, creamy soup with candied squash seeds.
Ingredients:
2 winter squash, such as Delicata, halved lengthwise and seeded
1 yellow onion, chopped
2 garlic cloves, minced
4 cups chicken stock
¾ cup heavy cream
2 tablespoons butter
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 325°. Place the squash, cut sides down, in a baking dish. Add a few tablespoons of water to the baking dish, cover with foil and bake 35-40 minutes or until tender. Cool.
2. In a large stock pot, melt butter. Add the onion and garlic cook over low heat, stirring occasionally until onion is translucent and garlic is fragrant, about 3-5 minutes.
3. Scrape out the squash flesh from each half and add to the pot with the onions. Add the stock and cream. Cook over moderate heat, stirring occasionally, about 25 minutes.
4. Purée the soup in a blender or food processor, or in the pot using an immersion blender. Season with salt and pepper to taste and serve.
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Baked Winter Squash with Sage
Roasted inverted on the pan, savory winter squash is amplified by a stuffing of fresh herbs and onions.
Ingredients:
1 winter squash, such as Delicata, halved lengthwise and seeds removed
1 yellow onion, sliced
2-3 sprigs fresh rosemary
2-3 sprigs fresh thyme
2-3 garlic cloves, sliced
4-6 tablespoons olive oil
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 400°. Line baking sheet with Silpat or parchment paper.
2. Stuff herbs and onions into the cavity of both squash halves, packing lightly. Drizzle the herbs and squash with the olive oil, and season generously with salt and pepper.
3. Place both squash halves cut side down on the baking sheet and roast for 35-40 minutes, until squash is tender. Remove herbs and onion from squash cavity, scoop out flesh and serve squash warm. Sprinkle with chopped parsley and a drizzle of olive oil as garnish.
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Herb-Roasted Winter Squash
We turn to this simple method time and time again—the combination of sage, thyme and garlic infuses any variety of squash with a rich, wonderful flavor.
Ingredients:
1 Acorn, Delicata, Kabocha or other squash of your choice
4 garlic cloves, peeled and minced
½ cup chopped yellow onion
2-3 tablespoons fresh sage
2-3 tablespoons fresh thyme
Olive oil
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 375°. Cut squash in half and scoop out the seeds.
2. Fill cavity of both halves with garlic, onion, fresh sage and thyme, then drizzle with olive oil and sprinkle with salt and pepper.
3. Place herb-filled halves face down on a lightly oiled baking dish and bake until done (the squash should be fork-tender).
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Mashed Squash & Maple Syrup
Sweet maple syrup balances the inherent nuttiness of Kabocha squash in this simply amazing side dish.
Ingredients:
1 Kabocha squash
2 tablespoons butter
4 tablespoons maple syrup
Sea salt and fresh ground pepper
Method:
1. Cut squash in half; scoop out seeds. Cut into 2-inch pieces; peel, rinse, and drain.
2. Steam the squash, covered, over simmering water until tender, about 25 to 35 minutes. Drain squash and transfer to a large bowl.
3. Add the butter and some of the maple syrup. Mash and taste. Add more maple syrup, if desired, and salt and pepper to taste.
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Italian Sausage Pasta with Roasted Squash & Greens
Cozy, comforting and full of flavorful squash and greens, this pasta hits all the right notes.
Ingredients:
1 winter squash of your choice, peeled, seeded, and cut into bite-sized chunks
1 Walla Walla sweet onion, cut into 1-inch chunks
1 bunch Lacinato kale, leaves pulled from tough stems and torn into small pieces
8-10 fresh sage leaves, torn
5 large garlic cloves, coarse chopped
â…“ cup olive oil
¼ teaspoon red pepper flakes
1 tight-packed tablespoon brown sugar
1 pound imported pasta, such as this week’s orecchiette
1 pound Italian sausage
½ cup heavy cream
¾ cup Grana-style cheese, grated
Sea salt and fresh ground black pepper
Method:
1. Slip a large shallow sheet pan into the oven and preheat it to 450°. Bring salted water to a boil in a large pot. In a big bowl, toss together the first eight ingredients, seasoning the vegetable mix generously with salt and pepper.
2. Pull out the oven rack holding the sheet pan. Taking care not to burn yourself, turn the vegetables onto the hot sheet pan and spread it out. Bake for 25 minutes, or until the squash is tender, turning the vegetables two or three times during roasting. Once the squash is tender, turn on the broiler to caramelize it. Watch the vegetables closely, you want crusty brown edges on the squash and wilted, almost crisp greens.
3. While the squash is cooking, cook the sausage in a skillet until no longer pink on the inside, crumbling into bite-size pieces as it cooks. Set aside. At the same time, drop the pasta into the boiling water and cook it until tender, but with some firmness to the bite. Drain in a colander.
4. Scrape the roasted vegetables and sausage into a serving bowl. Add the hot pasta, and the heavy cream. Toss together, and add salt and pepper to taste. Add grated Grana-style cheese and an additional and serve hot.
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Roasted Acorn Squash with Grana Cheese
This versatile recipe works with any number of squash—Butternut, Delicata, Acorn or Sweet Dumpling.
Ingredients:
2 Acorn squash, peeled and cut into ¼-inch pieces
2 tablespoons olive oil
½ cup Panko breadcrumbs
1 cup grated Grana-style cheese
½ teaspoon ground nutmeg
2 garlic cloves, minced
2 tablespoons fresh thyme, chopped
2 tablespoons fresh parsley, chopped
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 400°. Line a large baking sheet with parchment paper.
2. Toss the squash with olive oil and kosher salt to taste. Place the squash in a single layer on the prepared baking sheet.
3. Combine the breadcrumbs, cheese, nutmeg, pepper, salt, garlic and thyme in a bowl. Stir to mix well. Sprinkle mixture all over the squash and roast until tender, about 40 minutes. Garnish with chopped parsley and serve warm or at room temperature.
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Fall Salad with Roasted Squash, Apples & Candied Squash Seeds
Topped with a maple-mustard vinaigrette and candied squash seeds, this salad would pair nicely alongside this week’s antipasti bites.
Ingredients:
8 cups fall salad mix, or a mix of your favorite greens
1 apple, cut into large matchsticks
1½ cups cubed and roasted winter squash of your choice, such as Robin’s Koginut
¼ cup thinly-sliced red onion
â…“ cup crumbled feta cheese
½ cup candied squash seeds (see recipe)
Dressing:
¼ cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1 teaspoon maple syrup
1 teaspoon Dijon mustard
Sea salt and fresh ground pepper
Method:
1. Whisk all the dressing ingredients in a small bowl until combined. Season with salt and pepper to taste.
2. In a large bowl, toss the greens with half of the vinaigrette. Arrange the apple slices, squash, red onions, feta, and candied seeds on top of the greens. Drizzle with the remaining vinaigrette and serve.
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