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Winter Squash Harvest

I just picked a dozen Acorn Squash and 6 what I think are Lakota Squash. Bring on your best recipies, I have never cooked either of these and am looking for any ideas.

 
 
 
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  1. I love acorn squash simply roasted in the oven (halved, seeded, drizzled with a little olive oil, and roasted @ 400 til tender) ... add salt and pepper and a little butter and brown sugar/maple syrup towards the end.

    This recipe is also really good: http://www.epicurious.com/recipes/foo...

    Here's a pic of my take on it: http://areyouhungryyet.blogspot.com/2...

    3 Replies
    1. re: Chocolatechipkt

      They look lovely sliced and roasted, I can hardly wait to give them a try, Thank you, Jen

      1. re: JEN10

        For a spicy version, here's a chili roasted acorn squash: http://www.epicurious.com/recipes/foo...

        1. re: katecm

          One more thing - Bon Appetit this month (which I don't believe has recipes online yet) as a Canal House column about a soup that is just broth, breadcrumbs and gruyere baked into a deseeded pumpkin. Once the pumpkin is cooked through, you serve it IN the pumpkin, scraping out flesh along with the salty broth. I thought it looked awesome.

    2. What a marvelous you have, Jen10. Any one of those pumpkins and winter squashes are delicious stuffed and baked. The stuffing can be cooked rice with chopped onion, scallions, chopped tomato, chopped parsley. salt & pepper, some heat from either chopped fresh chili or dried crushed red pepper flakes. Sauté the vegetables and spices for a bit then mix with rice and stuff squash halves.

      In the case of the small pumpkin you can add cooked ground meat to the rice mix and if the pumpkins are small-ish cut around the stalk to create a lid, remove and save. For the filling a chopped onion is fried till soft, minced meat is added and cooked till all pink is gone. I use minced lamb. Cooked rice, raisins, pine nuts, S & P, cinnamon are added and mixed in. I include cumin and cayenne. Pumpkin is filled with this mixture, lid replaced, and baked in a pre-heated 375F oven for 1 hour. For larger pumpkins it's OK to cook longer. Alternatively, slice the pumpkins in half and stuff each half.

      You know you can store the squashes and pumpkins for use later in the season. Last year I successfully stored butternut squash and sugar pumpkins from October to the following March when we cooked the last of the butternuts. Store in a cool, dry place out of the light but with some ventilation. I used an ordinary cooler lid propped open about 3 inches, set in my back entry whuch is about 10 degreed warmer than out doors. When the weather got colder here in the Northeast, we moved the cooler to the back hall which is warmer but stays about 50 degrees.

      1. Many thanks to all of you, I just moved the squash down to the basement and have them in a cool dark location. I like the idea of stuffing them, love pine nuts and raisins. I guess I just need to dig in and do it. Anyone have ideas on cooking and then canning the pulp?

        1. My wife just made squash soup today. Quite good. I belive it was from the "Creamy, Brothy, Earthy, Hearty" article in the NYTimes, published March 3, 2011.

          1. Mollie Katzen (Moosewood Cookbooks) makes a delightful curried squash soup.
            http://www.molliekatzen.com/recipes/r...