Your favorite savory winter squash recipes
I love winter squash! I am looking for a holiday worthy but not sugary squash recipe, any kind of squash except spaghetti.
A good squash doesn't need much of a recipe - just cook and eat.
But, one impressive presentation is to cut it open like a jackolantern, fill it with stuffing (bread, ham, cream, etc), and bake (1.5-2hrs). Obviously this works best with a variety with a good hollow. My favorite is kabocha. That variety has good flavor by itself, though it can be dry when baked.
I like to take those mini acorn squash, cut off the tops, clean them and then cook them as directed. For the final 15 minutes or so, I'll fill them with
A soup.....Chicken/Veg or a nice slightly spicy Sweet Potatoe soup I found(prepared)
Stuffing with apples and cooked sausage ( a bit of garlic)
Sauteed Mushrooms and onions with a bit of Lobster Bisque poured over it
For Butternut.I either do a Squash Souffle ( mine is on the sweet side)...or best..roasted with potatoes and parsnips in oil with some garlic and onion added near the end. I sometimes add some Penzey's spice blends
I like roasting butternut squash (peeled, seeded, cubed) with carrots (peeled and cubed) on a cookie sheet (lined with foil). Toss with a little olive oil, smoked paprika or ginger, salt and pepper. Bake at 400 for 45 min. or so. I drizzle a little honey or maple syrup on at the end, but it's good without it too.
Also rounds of acorn squash (halved, seeded, sliced into about 1-inch semi-circles) roasted and then drizzled with a balsamic reduction.
Just made this stuffed acorn squash (really they were rings) last night and it was delicious. Careful about the type of molasses. In Central PA molasses is known as King Syrup and I think that is what this recipe is going for. Maple syrup would be good here too. I used sweet Italian sausage because it was what I had.
We love winter squashes here, the dense meaty types. I simply wash the outer skin, don't always peel, slice into chunks or 1inch slices or simply cut in half. Season with S & P - sometimes cumin or thyme as well - then roast. Sometimes I stuff the halves, and once in a blue moon acorn gets a drizzle of good maple syrup.
Recently Virginia Willis posted her method for roasting Delicata squash...Must try... Scroll all the way down to: Roast Delicata Squash Rings
I love delicata! Wonderful to have new recipes to try. My current favorite way to cook delicata is to do a riff on this recipe posted above by owen_meany. I brought it to a potluck recently- bowl was scraped clean!
Slice Delicata (scrub skins well, no need to peel) into pieces about 1" wide and 1/4" thick (thinner than in the WoRC recipe). Spray lightly with olive oil and roast on silpat or parchment paper for 20-25 min or until tender and starting to turn golden in spots. Toss with finely chopped fresh rosemary and fresh oregano (I've also used summer savory and marjoram successfully). Let cool, and then toss with crumbled goat cheese and toasted sliced almonds (or chopped cashews or pepitas). Salt and pepper to taste but honestly I find it rarely ever needs it.
For a change of pace, I like to make squash curry soup. There are quite a few recipes available on the web, and mine's a mashup of several. Cook the peeled squash chunks in broth. Saute some chopped onions til soft, adding thai red curry paste, garlic, and ginger paste at the last minute. Add this to the squash along with some coconut milk, and puree with an immersion blender. Adjust the amount of liquid until it's like soup not baby food. My husband who does not like squash likes this one. A small cup of it could be a good first course for a holiday meal.
Talk about gilding the lily. What could be better than an acorn squash just cut in half and baked at 400* so the edges of the sweet flesh caramelize? Easy to cut in half if you stick the point of a paring knife in it (so it doesn't explode) and microwave for 3 minutes. Then easily cut in half in same direction as the ridges, remove seeds, and in each half put some butter. Some like salt and pepper, some like brown sugar and nutmeg. Then bake it for about 45 minutes. Soooooo good.
I like to make a sausage/butternut squash dish. The original recipe came from my newspaper, but I've changed it so much that it is mine now!
Peel and dice a butternut squash into 3/4 inch cubes. Brown in a big skillet with some olive oil until the squash gets some brown color, but not to the point of being cooked through. Remove from pan and set aside.
Brown and crumble a package of your favorite sausage. Drain if there is more than a tablespoon or so of fat in the skillet. When the sausage is done, push to the outer edges of the pan and add 2 minced garlic cloves. Saute for about 30 seconds.
Put the squash back in the pan, stir the squash, sausage, and garlic together and sprinkle with a teaspoon of dried thyme, a bit of salt, and some fresh ground pepper. Add about a quarter cup of water, a half cup of frozen peas, and cover and simmer for 3 or 4 minutes until the squash is cooked through.
I like to dot the top of this with little bits of goat cheese and since it is a humble supper, I serve it from the frying pan. My hubby likes it served over rigatoni, but whatever way it is served it is savory and delicious.
I made this one year for thanksgiving and it was fabulous, vegetarians and meat eaters loved it. It was also a beautiful presentation. http://www.epicurious.com/recipes/foo... My pumpkins didn't get burnt looking like the picture just all glossy. In fact my husband thought they were ceramic pumpkins I bought for serving. It was a lot of work though, on top of turkey. I would make it again but I would need to not be as busy as I was when I did it the first time.
There is also a soup I like which includes banana, squash, chicken broth, coconut milk, yellow curry, sweetened condensed milk to taste, allspice... umm a few more spices I can't remember.. I just play around and make it to taste now - think the original recipe might have been on epicurious.
Second this! It's fabulous. We use a slightly different recipe but the dish is absolutely amazing. The one we use has the same sauce but more pumpkin (and thus sugar): http://habeasbrulee.com/2006/10/20/ka...
Besides the flavors which admittedly sound a bit strange but go really well together, the contrast of the cool yogurt with the hot pumpkin and meat sauce is fabulous. We like to use fresh mint in the yogurt sauce. Dinner guests raved about this and we've taken it camping too. The only thing is that if you're one of the "doesn't like sweet sweet stuff" people, then you should probably skip it. :-)
I just made a new recipe the other night. Peel and cube a butternut squash, place on a foil-lined sheet pan. Toss with olive oil and roast at 400 degrees til the edges are just turning brown. Toss with either nutmeg or cinnamon (I used cinnamon) and roast a few minutes more. Remove from the oven and toss with balsamic vinegar. I don't remember if it calls for salt but that could be to your own taste. I don't remember where I found the recipe (definitely online somewhere) but this recipe is a keeper.
Some of my favorites:
-Zuni stew: I got this from one of Debra Madison's Greens cookbooks (where I had the original). Cubes of squash cooked with beans and corn.
-Squash risotto with toasted walnuts. Roast the squash first, then cube and add to the risotto near the end. Garnish with fried sage leafs if you have them.
-Gingered squash soup. Grated apples make a nice addition if you have them.
I'd like to recommend squash gnocci, but mine have always ended up an ungodly mess. I like squash ravioli, but haven't made it myself.
Some of my go-to squash recipes:
Zuni stew: I had it at Greens in San Francisco many years ago, and there's a recipe in one of Deborah Madison's cookbooks. It's the Three Sisters - squash, beans, and maize - cooked together. Tomatoes, onions and peppers are nice additions.
Squash risotto with walnuts and fried sage leaves: roast the squash first before adding it to the risotto.
I like squash ravioli, but haven't made it myself yet. I've tried Alton Brown's recipe for squash gnocci and it turned out a horrible mess: it was a lot better leaving out the potato and just using the squash and flour.
I had a pumpkin curry in an Indian restaurant recently: cubes of squash in a spicy sauce.
My go-to squash recipe is butternut squash soup with roasted pears. I just peel and cube the squash and roast for 30 minutes or so with pears and some rosemary in the oven. Then just saute some onions and puree everything together with chicken stock, which can be adjusted based on the consistency you want. It takes a little while to make because of the roasting, but it's pretty hands off and easy to make!
I make a similar soup with apples instead of pears. I don't roast anything, I just make it all in a cast iron pot on the stove.
1 lg. onion, finely chopped
1 ½ qt. of chicken stock
2 lb. butternut squash, peeled, seeded and cut into 2-inch pieces
2 med. tart apples, peeled, cored and cut into 2-inch pieces
2 med. shallots, finely chopped
1 tsp. finely chopped fresh rosemary or ½ tsp. dried
2 tsp. finely chopped fresh thyme or 1 tsp. dried leaf
½ c. half and half or cream
1 tsp Worcestershire sauce
¼ tsp nutmeg
½ tsp. salt
¼ tsp. finely ground pepper
Saute onion. Add next 6 ingredients to the pot and boil until the squash is soft. Puree with a stick blender or carefully in a regular blender. Add the rest of the ingredients and simmer for a few minutes.
This all takes about 1/2 hour. I'll have to try the pears, I have a bunch right now.
hoping i don't repeat any of the suggestions already offered:
- grated raw butternut salad
- Three Sisters
- roasted with cumin & chili and garnished with toasted pepitas
- mashed or pureed as a side in place of potatoes
- squash "fries" - cut into sticks, seasoned, & baked or roasted
- fritters (roast or boil the flesh first, then mash & combine with spices & a bit of flour before frying)
- Cuban squash soup (Sopa de Calabaza)
- butternut ravioli with sage, browned butter & toasted walnuts
- roasted acorn squash stuffed with toasted pine nut-quinoa pilaf
For some reason, I think spaghetti squash has a natural affinity for beans. So:
Spaghetti squash baked with green chili sauce, pinto beans, and cheddar. This only really works if you have your sauce made from real NM chiles.
Spaghetti squash baked with chopped tomatoes, cannelini beans, provolone, and fresh sage. A riff on the classic beans and sage.
I had a lovely salad this week from the salad bar here at work... Spinach, roasted butternut and craisins with a cider vinegrette. it was a little over-dressed for my taste, but the flavors were really good.
We had a pizza from a local bakery last night with roasted butternut squash slices, blue cheese and broccoli. It was great.
On today's menu in our cafeteria is a really delicious curry pumpkin soup.
lately when I roast a squash I make sure to add a good dash of garlic, especially if I puree it. yum. i bought my first acorn of the season, can't wait to cook it!