Nine Things to Do with Winter Squash

Winter Squash Puree
Mashed Winter Squash
Squash Rings with Honey-Soy Glaze
Curried Winter Squash
Winter Squash Risotto
Roasted Winter Squash with Apples
Roasted Acorn Squash
Colache
Winter Squash Quesadillas

Winter Squash Puree

1. To cook winter squash, cut in half, scoop out seeds, place unpeeled pieces cut side down in a shallow baking dish with a little water and bake in a 350°F oven for 30 minutes or longer until tender. Or microwave the squash halves on high, cut side down in a pan with a few tablespoons of water, for 10 minutes or longer. Or peel, cut in half

2. When tender, remove from the oven and allow the pieces to cool. Spoon out the soft flesh and mash with a fork or process in a blender or food processor.

Mashed Winter Squash  [back to top]

1 cup squash puree
2 tablespoons margarine
1 teaspoon brown sugar
1/4 teaspoon salt
1/8 teaspoon ginger
2 to 4 tablespoons orange juice

1. Measure how much mashed squash you have and increase the amount of remaining ingredients proportionately.

2. Mix in the margarine, brown sugar, salt and ginger. Mix in the orange juice, a tablespoon at a time, until squash is the consistency you like.

Squash Rings with Honey-Soy Glaze  [back to top]

3 pounds of acorn, butternut or other firm squash
Vegetable oil
3 tablespoons honey
1 tablespoon soy sauce
2 teaspoons rice vinegar
1 ½ teaspoons minced peeled fresh ginger
1 garlic clove, minced
Pepper, to taste

1. Preheat oven to 450°F. Line large baking sheet with foil and lightly coat with vegetable oil. Peel and seed squash, and cut into 1-inch thick disks.
 
2. Place disks in single layer on prepared baking sheet. Cover baking sheet tightly with foil. Bake about 15 minutes until squash begins to soften.

3. Meanwhile, whisk next 5 ingredients in small bowl to blend. Remove foil from squash. Brush half of honey mixture over squash. Sprinkle with pepper. Bake uncovered 10 minutes. Brush remaining mixture over squash; continue to bake until squash is brown, tender and glazed, about 10 minutes.

Source: adapted from University of Florida,
Sarasota County Extension

Curried Winter Squash  [back to top]

1 large onion, peeled
5 garlic cloves, peeled
2 teaspoons minced ginger
A pinch of hot red pepper flakes (optional)
2 tablespoons vegetable oil
Salt and black pepper to taste
1 teaspoon cumin seeds
1 tablespoon curry powder
1 cup chopped tomato, optional
About 1 1/2 pounds winter squash like butternut or firm pumpkin, peeled and cut into 1-inch cubes

1. Combine the onion, garlic and chili in a food processor and grind into a paste. Put the oil in a large skillet or flame-proof casserole with a lid over medium heat and add the onion mixture, stirring occasionally, until the onion begins to brown, 5 to 10 minutes. Add the cumin seeds, curry powder, some salt and pepper and cook 1 minute longer.

2. Add the tomato or 1/2 cup water, along with the squash. Cover and adjust the heat so the mixture simmers steadily. Cook, stirring occasionally, adding more water if necessary, until the squash is tender, about 20 minutes. Serve with the lime wedges or chutney.

Winter Squash Risotto  [back to top]

2 cups broth
3 cups water
2 tablespoons olive oil
1/4 cup finely chopped onion
3 cups diced butternut or other winter squash
1 cup Arborio rice
1/2 cup dry white wine
1/4 cup pine nuts
1/4 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper, to taste

1. Simmer one cup of the diced squash in a saucepan with one cup water for 10 minutes, puree in a blender, and return to the saucepan. Add broth and remaining two cups of water, and bring to a slow simmer.

2. Heat the olive oil in a heavy saucepan over medium-high heat. Add the onion and cook until translucent, about five minutes. Add the two remaining cups of diced squash and cook over medium heat, stirring frequently, until lightly browned, 10 to 15 minutes. Add the rice and pine nuts, and cook one minute, stirring constantly with a wooden spatula or spoon.

3. Add the wine and cook and stir until the liquid has evaporated. Add 1/2 cup of the broth mixture and cook, stirring constantly, until the liquid is absorbed. Continue stirring in the liquid, 1/2 cup at a time, until all or most of the liquid has been absorbed and the rice is tender but still al dente, 20 to 25 minutes.

4. Stir in 2 tablespoons Parmesan. Season with salt and pepper. Sprinkle the remaining Parmesan on top and serve.

Roasted Winter Squash With Apples  [back to top]

1 1/2 pounds firm winter squash, such as butternut or pumpkin
3 apples
1 tablespoon vegetable oil
2 tablespoons maple syrup

1. Peel and seed squash and cut into 1-inch cubes. Toss in bowl with vegetable oil and spread out in large casserole dish.

2. Place squash in a preheated, 325-degree oven and bake for 30 minutes.

3. Core and cut apples into 1-inch cubes, add along with maple syrup to squash in casserole dish, stirring well to evenly distribute syrup and intermix apples and squash.

4. Return to oven and bake for 25-30 minutes longer.

Roasted Acorn Squash  [back to top]

1 small acorn squash
vegetable oil
2 tablespoons butter, melted
2 teaspoons light brown sugar
1/4 teaspoon salt
1/8 teaspoon ground ginger
1/4 teaspoon ground cinnamon

1. Cut each squash in half crosswise. Remove and discard seeds. Cut squash halves into quarters. Place squash, skin side down, on large baking sheet lightly coated with vegetable oil.

2. Combine butter with remaining ingredients and brush evenly over cut sides of squash. Cover loosely with foil and bake at 350°F for 30 minutes. Uncover and bake 30 more minutes or until squash is tender.

Colache  [back to top]

2 tablespoons vegetable oil
1 butternut squash or small pumpkin (about 2 pounds) peeled, seeded, and diced
1 medium onion, coarsley chopped
1 clove garlic, minced
5 Roma tomatoes
½ cup water
1 green pepper, seeded, cut into 1-inch cubes
1 green chili, coarsely chopped (optional)
corn from two ears, cut off cob
1/2 tsp salt
1/4 tsp pepper

1. Heat oil in large skillet over medium heat. Add squash, onion, and garlic. Cook for 5 minutes or until onion is tender.

2. Add coarsely chopped tomatoes, diced bell pepper and green chili to skillet with water. Bring to a boil over high heat. Cover, reduce heat and simmer 15 minutes, adding a bit more water if it becomes too dry.

3. Stir in corn, and salt and pepper to taste. Simmer covered, 5 minutes or until squash is tender.  Uncover; increase heat to high.  Continue cooking a few minutes or until most liquid has evaporated.

Winter Squash Quesadillas  [back to top]

3 cups of peeled and diced sugar pumpkin or butternut squash
1 finely chopped and seeded jalapeño
12 8-inch-diameter flour tortillas
10 ounces feta cheese, crumbled
salt and pepper
1 1/2 cups coarsely chopped cilantro

1. Cook squash in large saucepan of boiling salted water until tender but not falling apart, about 10 minutes. Drain and cool 10 minutes. While squash is still warm, transfer to processor; puree until smooth. Stir in jalapeño, salt and pepper.

2. Divide squash mixture equally among 6 tortillas (about 1/4 cup per tortilla) and spread evenly. Sprinkle feta cheese over each. Top each with 1/4 cup cilantro and sprinkle with black pepper. Top with second tortilla and cook in lightly oiled or buttered large skillet over medium high heat.

3. Cook quesadillas until char marks appear, 1 or 2 minutes per side.

pumpkin, acorn squash, butternut Squash, acorn squash and pumpkin
 from the Flagstaff. Ariz., farmers market, Oct. 9, 2005