Squash make a perfect warm winter meal
Winter is a perfect time to cook up some winter squash, and Lent
seemed an especially good time to incorporate the vegetables into
some vegetarian meals. The main winter squashes that can be found
at local grocery stores right now are butternut squash, spaghetti
squash and acorn squash. Each has a unique flavor and texture.
Squash make a perfect warm winter meal
Winter is a perfect time to cook up some winter squash, and Lent seemed an especially good time to incorporate the vegetables into some vegetarian meals. The main winter squashes that can be found at local grocery stores right now are butternut squash, spaghetti squash and acorn squash. Each has a unique flavor and texture.
Butternut squash as a texture that is similar to pumpkin and lends itself well to soups such as the butternut squash and apple soup recipe below.
Spaghetti squash has a stringy inside that is reminiscent of pasta, giving it its name. It can be incorporated into recipes that call for spaghetti, angel hair or fettuccini pastas. It can be served with a typical marinara sauce or tossed with butter and herbs, as in the recipe below.
Acorn squash is perfect baked in the oven with butter, brown sugar and maple syrup to sweeten it up.
Butternut squash and apple soup
Recipe courtesy of Michael Chiarello
2 tbsp. unsalted butter
1 1/2 c. sliced leeks, white parts only
1 tbsp. minced garlic
6 c. peeled and roughly diced butternut squash
3 c. peeled and roughly diced apples
2 tsp. Toasted Spice Rub, recipe follows
6 1/2 c. chicken stock or 2 (14 1/2-ounce) cans low-sodium chicken broth mixed with 3 c. water
Sea salt, preferably gray salt
1 c. chopped Spiced Candied Walnuts, recipe follows, optional
Melt the butter in a large pot over medium heat, and cook until it turns nut brown. Add the leeks and cook until slightly softened, about 2 minutes. Add the garlic and saute briefly to release its fragrance.
Add the squash and apples, raise the heat to high, and cook, stirring, until the vegetables begin to caramelize, about 5 minutes. Stir in the Toasted Spice Rub and cook briefly to toast it, about 1 minute.
Add the stock or broth-water mixture, bring to a simmer, and partially cover. Adjust the heat to maintain a gentle simmer and cook until the squash and apples are tender, about 40 minutes.
Transfer in batches to a blender or food processor and blend until smooth. Return to the pot, reheat to serving temperature, and season with salt.
Divide the soup among warmed bowls and garnish each portion with some of the walnuts, if using. Serve immediately.
Toasted Spice Rub:
1/4 c. fennel seeds
1 tbsp. coriander seeds
1 tbsp. black peppercorns
1 1/2 tsp. crushed red pepper flakes
1/4 c. pure California chili powder (about 1-ounce)
2 tbsp. kosher salt
2 tbsp. ground cinnamon
In a small heavy pan over medium heat, combine the fennel seeds, coriander seeds, and peppercorns. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients.
Yield: about 1 c.
Herbed spaghetti squash
Recipe courtesy of Emeril Lagasse
1 small spaghetti squash, about 2 1/4 pounds
2 1/2 tbsp. butter
2 1/2 tbsp. finely chopped mixed soft herbs, such as basil, chives, chervil, parsley and sage
1/2 tsp. salt
1/8 tsp. freshly ground black pepper
Preheat the oven to 375 degrees F.
Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.
Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine. Serve immediately or cover and keep warm until ready to serve.
Classic Baked Acorn Squash Recipe
Recipe courtesy of http://simplyrecipes.com
1 acorn squash
1 tbsp. butter
2 tbsp. brown sugar
2 tsp. maple syrup
Dash of salt
Preheat oven to 400°F.
Using a strong chef’s knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don’t burn and the squash doesn’t get dried out.
Coat the inside of each half with 1/2 a tbsp. of butter. Add a dash of salt if you are using unsalted butter. Add a tbsp. of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half.
Bake in the oven for one hour to an hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.
