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Squash

Delicata Squash Puree
One 2-lb. Delicata squash
2 tbsp. butter or olive oil 1/4 c. finely chopped fresh chives salt and fresh ground black pepper to taste Split the squash in half and scoop out the seeds. Peel the outer skin and cut the squash into 3-inch pieces. Place squash and potatoes in a large saucepan and fill with water and 1/2 tsp. salt. Bring to a boil and cook until both the squash and k-tender (30-40 minutes). Drain liquid (reserving about 1 cup) and add in cream and butter. Using a potato masher , mix well. Add chives and season to taste with salt and pepper. Add cooking liquid if you want it a bit thinner consistency.
Delicata Squash and Roasted Mushrooms with Thyme
6 tablespoons olive oil 1 tablespoon chopped fresh thyme 3/4 teaspoon salt 1/2 teaspoon black pepper 2 lb delicata squash (3 medium), halved lengthwise, seeded, and cut crosswise into 1/2-inch-wide slices 2 lb mixed fresh mushrooms such as cremini, shiitake, and oyster, trimmed (stems discarded if using shiitakes) and halved (quartered if large) Stir together oil, thyme, salt, and pepper. Toss squash with 2 tablespoons thyme oil in a shallow baking pan (1/2 to 1 inch deep) and arrange in 1 layer. Toss mushrooms with remaining 1/4 cup thyme oil in another shallow baking pan (1/2 to 1 inch deep) and arrange in 1 layer. Roast squash and mushrooms, stirring occasionally and switching position of pans halfway through roasting, until vegetables are tender and liquid mushrooms give off is evaporated, 25 to 30 minutes.
Warm Spaghetti Squash Salad
1 4-pound spaghetti squash, halved lengthwise and seeds scraped 1 cup sliced almonds (3 ounces) 1/2 cup chopped pitted green olives, such as Cerignola 1/2 cup thinly sliced scallion whites 1/2 teaspoon finely grated lemon zest 3 tablespoons fresh lemon juice 1/4 cup plus 2 tablespoons canola oil 2 ounces Greek feta, crumbled 1/4 cup Kosher salt and freshly ground white pepper Preheat the oven to 350°. Bring a large pot of water to a boil. Add the spaghetti squash and cook until it is al dente, about 12 minutes; drain. Place the spaghetti squash halves cut side down on a rack and let cool for 15 minutes. Meanwhile, spread the sliced almonds on a pie plate and toast them in the oven for about 7 minutes, until lightly golden. In a mini food processor, combine the chopped olives with the sliced scallions, lemon zest, lemon juice and canola oil and pulse until finely chopped. Working over a medium bowl and using a fork, scrape the spaghetti squash into the bowl, separating the strands. Add the dressing along with the crumbled feta and toasted almonds and season with salt and white pepper. Toss the spaghetti squash salad and serve warm.
Spaghetti Squash with Jalapeno Cream
1 spaghetti squash (about 3 lbs.)
2 cups milk 2 to 3 jalapeños, stemmed, seeded, and chopped 2 tablespoons butter, plus more for pans 3 tablespoons flour 1 teaspoon salt 1 cup shredded jack cheese Preheat oven to 375°. Cut squash in half lengthwise and use a spoon or melon baller to remove seeds and surrounding fiber. Put squash, cut side down, on a lightly buttered baking sheet and bake until tender when flesh is pierced with a fork, 30 to 40 minutes. Or poke several holes in skin of squash with a fork and microwave it on high 10 minutes. Squash should be tender when pierced with a fork; if it isn't, microwave on high in 1-minute intervals until tender. Let sit until cool. Meanwhile, in a medium saucepan over medium heat, warm milk and jalapeños until bubbles form along the edge of the pan. Remove mixture from heat and let sit 15 minutes. Strain and discard jalapeños. When squash is cool enough to handle, use a large spoon to scrape the strands out of the skin and into a large bowl. In a medium saucepan over medium-high heat, melt 2 tbsp. butter. Whisk in flour and salt and cook, whisking, until flour smells cooked (like piecrust), about 3 minutes. Slowly pour in jalapeño- infused milk while whisking. Reduce heat to medium and continue whisking until mixture thickens slightly, about 3 minutes. Pour mixture over squash and stir to combine. Transfer mixture to a buttered 2-qt. baking dish. Sprinkle with jack cheese and bake until bubbling and brown on top, about 30 minutes. Delicata Squash with Cider Glaze
2 medium delicata squash (about 2 pounds) or other firm winter squash 3 tablespoons unsalted butter 1/4 cup very coarsely chopped fresh sage 1 tablespoon coarsely chopped fresh rosemary 1 1/2 cups fresh unfiltered apple cider or juice 1 cup water 2 teaspoons sherry vinegar 1 teaspoon salt Freshly ground black pepper Squash. If using delicata squash, peel it with a vegetable peeler, cut it lengthwise in half, and scrape out the seeds with a spoon. Cut each piece lengthwise in half again, then crosswise into 1/2-inch -thick slices. Other types of squash should be peeled with a chef's knife, seeded, cut into 1-inch Herb Butter. Melt the butter in a large (12-inch) skillet over low heat. Add the sage and rosemary and cook, stirring, until the butter just begins to turn golden brown, 3 to 5 minutes. Do not brown the herbs. Cooking the herbs in butter mellows their flavor and improves their texture. Cooking the squash. Add the squash to the skillet, then the apple cider, water, vinegar, and salt. Cook, stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes. Taste and season with pepper, and additional salt if needed. Caribbean-Style Black Bean & Delicata Squash
1 cup dried black beans
2 delicata squashes, halved and seeded olive oil sea salt and fresh ground black pepper to taste 1 banana 3 tablespoons peanut butter 2 jalapeño peppers, seeded and diced 1/2 teaspoon dried red chili flakes 1/2 teaspoon sea salt 1/4 teaspoon cayenne 1/8 teaspoon ground nutmeg 1/8 teaspoon ground cloves juice of 1 lime handful fresh parsley or coriander, chopped Rinse the dried beans under running water and soak overnight covered in several inches of water with a little yogurt whey or lemon juice added. After soaking, drain the beans and add to a medium saucepan. Cover with several inches of fresh water and bring to a boil. Immediately reduce the heat to low, cover, and simmer for 1 to 1 1/2 hours or until the beans are tender. Drain and mash lightly with a potato masher. Set aside. Preheat oven to 350°. Place the squash halves cut side up on a baking sheet. Drizzle the squash with olive oil, and season with salt and fresh ground black pepper. Bake in the oven until the flesh is tender when pierced with a knife or fork, about 1 hour. Remove the squash halves from the oven and gently scoop out the flesh without breaking the skins of the squashes. Wipe the sides of the squash halves and set aside. Place the squash in a bowl with the banana and mash with a potato masher. Stir in the peanut butter, jalapeño, chili flakes, salt, cayenne, nutmeg, cloves and lime juice. Now stir in the beans and scoop the mixture evenly between the squash halves. Garnish with parsley or coriander, and serve warm. Serves 4. Spaghetti Squash with Pomodoro Sauce
1 spaghetti squash (about 1 1/2lbs) Vegetable oil cooking spray 2 cloves garlic, peeled and minced 1 small onion, finely chopped 2 tsp olive oil 1 can diced plum tomatoes 3 Tbsp tomato paste 1 tsp white wine vinegar 1 tsp dried oregano 1 tsp dried basil 1/2 tsp red pepper flakes Fresh Basil Parmesan or Asiago Cheese Preheat oven to 375 degrees. Halve squash lengthwise and scoop out seeds. Coat a baking sheet with cooking spray. Lay halves, flesh side down, on the sheet and bake for 35 minutes or until you can easily pierce shell. While squash bakes, saute garlic and onion in oil over medium heat for about 5 minutes. Add remaining ingredients except fresh basil and cook, stirring occaisionally for 30 minutes. Lower heat if sauce is boiling. Remove squash from oven and scrape crosswise to pull strands from shell. Place on plates and cover with sauce. Garnish with basil and shredded cheese. Slice italian or chicken sausage and saute in pan to heat. Top each dish with meat as well.
Delicata Squash and Gruy're Dip
1 Delicata squash About 1 cup of finely grated Gruy're swiss cheese 1/2 teaspoon paprika or cayenne Heat the oven to 350'F. Cut the squash in half and scrape out the seeds. Turn the shells upside down in a pie pan, cover with foil and roast for about 45 minutes or until very soft. (You can also steam them in the microwave.) Scoop out the flesh while still warm and blend with the cheese, milk, and seasonings. Adjust seasonings to taste, and warm up again in the oven or microwave if the cheese does not melt completely.
New Mexican Spaghetti Squash Recipe
1 medium spaghetti squash Sea salt and ground pepper A drizzle of fruity extra virgin olive oil, as needed A sprinkle of cumin and good chili powder, to taste (I added a sprinkle of minced garlic, as well) A splash of water, as needed Halve the squash lengthwise and place cut side up in a roasting pan. Season with sea salt and pepper, a drizzle of good olive oil, some cumin, chili powder (and garlic, if adding). Add two inches of water to the pan to help keep the squash from sticking to the bottom of the pan. Roast in a hot oven for about an hour, until the squash is fork-tender. Half way through roasting I poured a little bit of spring water on each squash to keep it moist. When the squash is done, remove it and let it cool. Extra virgin olive oil 1 medium sweet or red onion, diced 4 cloves garlic, chopped 2 ears of fresh corn, kernels cut off [or try a red bell pepper, diced] Cumin and chili powder, to taste 1 cup ripe and juicy grape or cherry tomatoes, halved 1 14-oz. can black beans, rinsed, drained well Two whole roasted green chiles, mild or spicy, seeded, chopped 1 lime - for zest, and juice Toasted pine nuts or pumpkin seeds Fresh chopped cilantro Lime wedges


Spaghetti Squash Casserole
1 3-4 lb. spaghetti squash
2 T olive oil, divided in half 1 med. onion, chopped 8 oz. mushrooms, chopped 2 t. dried Italian seasoning (or other savory seasoning), divided in half 1/2-1 tsp. salt 3/4 c. yogurt (or sour cream) 1/3 c. freshly grated Parmesan 4-5 bread slices, chopped to crumbs in blender or food processor 1 small head broccoli, chopped Slice the squash in half lengthwise, cutting off the ends if desired. It will take some serious strength to saw through/around the squash with a traditional knife, even a sharp one; alternately, for all varieties of winter squash, my husband and I have found the pumpkin-carving tools that come in Halloween packs to be very helpful. The tiny saws that come in a pumpkin-carving kit can work on your spaghetti squash. Once the squash is sawed in half (whatever method you use!), scrape out the seeds and goo from the inside of the spaghetti squash; again, a pumpkin-carving tool-the tiny shovel-may be useful, or you may want to use a grapefruit spoon. Pour the water into a large baking dish. Peel the garlic cloves. Place the garlic cloves under the cut part of the squash, and put the squash with the cut part down. Cook squash in the preheated oven for 45 minutes. (The garlic will help flavor the squash.) Meanwhile, prep your other veggies, grate your cheese, and crumble your bread. Heat 1 T of oil in a skillet over medium heat. Cook the onions, mushrooms, seasoning, and salt together, stirring frequently, until the onions are translucent and tender. Turn off the heat on that eye. When it is ready, remove the squash from the oven. Let it cool slightly. Turn the oven to 400 degrees. Spray a casserole dish with cooking spray. Using a fork, shred the squash into spaghetti-like strings into the casserole dish. Chop the cloves of garlic that were under the squash, and add them to the squash. Add the onion/mushroom mix, yogurt, and Parmesan, and stir well to combine. Stir in the chopped broccoli pieces. Sprinkle the breadcrumbs on top, and drizzle olive oil and additional herbs on top of that. Bake for 20 minutes, or until dish is heated through and breadcrumbs have begun to brown. Enjoy immediately. Roasted Acorn Squash with Walnuts and Cranberries
Serves 4 people
2 acorn squash 1-2 tablespoons olive oil 1/4 cup brown sugar 4 tablespoons butter 1/4 cup walnuts, corsely chopped 1/4 cup dried cranberries Preheat oven to 400 degrees F. Cut the squash in half and use a spoon to remove all the seeds from the squash then carefully cut each half into 4 wedges. Place the wedges into a large baking dish then drizzle with olive oil and sprinkle the salt, pepper and brown sugar. Bake the squash in the oven for 1 hour to 1 hour and 15 minutes or until soft and caramelized around the edges. Remove the squash from the oven. In a small saucepan over medium heat add the butter, walnuts and cranberries; cook until the butter is melted, then drizzle over the squash.
Italian Roast Acorn Squash
zest of one orange 2 TBS roughly chopped fresh basil 3 roma tomatoes chopped 2 cloves of garlic finely chopped 1/4 tsp kosher salt dash of pepper 1/4 cup torn fresh mozzarella Preheat oven to 400 degrees. Cut the ends off of the squash and then cut it into four rings. Use your fingers to work the seeds and stringy center out of each ring. Pour olive oil in a frying pan, heat it on low and add the onion and orange zest. Stir occaisionally and let cook until the onions are goldeny brown. Add chopped basil, tomatoes, garlic, salt and pepper. Cook until it's thickened and soft, about 5 minutes. Arrange squash rings overlapping in a casserole dish with a cover. Spoon tomato mixture over the squash. Cover and cook for 30 minutes. After 30 minutes, squash should be easily pierced with a fork. Top with chunks of mozzarella, turn oven to broil and place squash under the broiler. Watch while it cooks, about 2 minutes or until cheese is starting to brown and bubble. Serve rings with tomato and cheese topping, eat out of the squash skin. Autumn Casserole
2 pounds of potatoes, peeled and quartered (I used Yukon Golds, but you can use any good masher) 2 pounds of squash (pumpkin, acorn, butternut or delicata would all work. I used a combo of roasted butternut squash and cubed acorn that I boiled with the potatoes) 1 1/2 cups shredded gruyere 1/2 cup shredded parmesan 4 tablespoons butter 1/2 teaspoon grated nutmeg (freshly grated is always better) Salt and pepper Bring a large pot of water to boil and cook the potatoes and squash until soft. While they are cooking, grate your cheese and toss together. Reserve 1/2 cup for sprinkling over the top. Drain, making sure to reserve one cup of the cooking water in case you need some extra liquid. Return potatoes and squash to pot and mash. Add butter and 1 1/2 cups cheese and mash some more. Add seasonings, stir and taste. Adjust seasoning if necessary. When you like how it tastes, stir in the beaten eggs (it's better to do your tasting before the raw eggs are added). Pour into a baking dish and top with the remaining cheese. Bake at 350 degrees until the top is browned and the casserole bubbles. Serve as soon as possible, because it is best warm. Apple-Butternut Squash Soup
2 pounds butternut squash, halved and seeded 3/4 pound Granny Smith apples, peeled, cored, and cut into eighths, plus more for garnish 2 onions, cut into wedges 2 3/4 cups quartered shiitake mushroom caps 3 cups low-sodium chicken broth 1/4 cup finely grated Parmesan cheese 2 garlic cloves, finely chopped 2 tablespoons pine nuts, toasted Preheat oven to 400°. Spread oil in a 9- x 13-inch baking dish; place squash on half of pan, cut sides down. Arrange apples, onions, and mushrooms in 1 layer on other half of pan. Roast in middle of oven 45 minutes or until tender. Remove from oven. Turn squash cut side up to cool. When cool enough to handle, purée squash in a food processor in batches with broth, Parmesan, garlic, half of the onions and apples, and three- fourths of the mushrooms until smooth. Transfer purée to a large saucepan. Add remaining roasted apples and onions to pan with 1 cup water to reach desired consistency. Bring to a simmer. Ladle into 4 bowls, garnish with apple slices, remaining mushrooms, and pine nuts. Serve immediately.


Spiced Pork Chops with Butternut Squash

Cooking spray
4 (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick)
1 teaspoon pumpkin pie spice 1/2 teaspoon freshly ground black pepper 1/4 teaspoon salt, divided 1 butternut squash (about 1 1/4 pound) 1 cup refrigerated prechopped onion 1/4 cup water 1 tablespoon chopped fresh mint Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle pork evenly with spice, pepper, and 1/8 teaspoon salt. Add pork to pan; sauté 3 to 4 minutes on each side or until done. Remove pork from pan; keep warm. While pork cooks, pierce squash several times with a fork; place on paper towels in microwave oven. Microwave at HIGH 1 minute. Peel squash; cut in half lengthwise. Discard seeds and membrane. Coarsely chop squash. Coat pan with cooking spray. Add squash; cover and cook 7 minutes, stirring occasionally. Add onion; cook, uncovered, 5 minutes, stirring frequently. Add 1/4 cup water; cook until liquid evaporates, scraping pan to loosen browned bits. Remove from heat; stir in 1/8 teaspoon salt and mint. Spoon squash mixture evenly over pork.
Butternut Squash and Parsnip Baked Pasta
1 cup finely chopped onion 1/4 teaspoon crushed red pepper 2 garlic cloves, minced 2 cups (1/2-inch) cubed peeled butternut squash 1 cup chopped parsnip 1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage 1 tablespoon chopped fresh or 1 teaspoon dried parsley 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice 1/2 teaspoon salt, divided 1/2 teaspoon black pepper, divided 2 cups uncooked penne pasta 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided Cooking spray 1 1/2 tablespoons butter 2 tablespoons all-purpose flour 1 cup 1% low-fat milk Preheat oven to 375°. Heat oil in a large nonstick skillet over medium-high heat. Add onion, red pepper, and garlic; sauté 3 minutes. Add squash and parsnip; sauté 10 minutes. Stir in sage, parsley, nutmeg, allspice, 1/4 teaspoon salt, and ¼ teaspoon black pepper; remove from heat. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1 cup cooking liquid. Combine squash mixture, pasta, and 1/4 cup cheese in an 11 x 7-inch baking dish coated with cooking spray, tossing gently to combine. Melt butter in a medium saucepan over medium heat. Add flour; cook 3 minutes, stirring constantly with a whisk. Add milk; cook 5 minutes, stirring constantly with a whisk. Gradually add reserved cooking liquid; cook 2 minutes or until thick, stirring constantly with a whisk. Add 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour milk mixture over pasta mixture; sprinkle with 1/4 cup cheese. Bake at 375° for 30 minutes or until lightly browned.

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