WINTER SQUASH RECIPES

Winter Squash Storage: store in a cool, dry place: nearly anywhere in your kitchen or pantry should work. If the winter squash doesn't have nicks/fresh gashes it should last for months.

see also: Pumpkin recipes

cooking and freezing winter squash: a photo essay

In case you've never tried to cook winter squash, it couldn't be simpler: Cut in half with a big sharp knife. Remove seeds. (If you've ever carved a pumpkin, these two steps should be very familiar.) Put in a baking pan (I use glass, metal or ceramic would also work) cut side down, with a little water in the pan. Or rub the cut side with a little oil first. Bake in a medium oven (325, or 350, or 400, etc.) until it's easily pierced with a fork. Remove, and eat. Possible toppings: many like maple syrup, I like salt and pepper. I've also added my cut, seeded halves of winter squash to the crockpot with some water, and let it cook that way for a few hours. This method works especially well when all you want is the cooked flesh to puree for a soup or other dish.

Julia's winter squash/pumpkin preparations:

I put cut up pieces (large ones) already seeded into my crock pot for 2 or so hours on high. When a fork can easily pierce the squash/pumpkin pieces, I remove it and scrape the flesh into my food processor and whirl a bit. Then I freeze in 1 and 2 cup increments. Soup and pie are obvious and delicious choices, I also put 1 cup of this puree into nearly every batch of muffins, waffles, cookies, pancakes, biscuits etc. that I make. I just take an existing recipe and add my cup of squash puree. It nearly always works, and my kids are none the wiser.

Roast Squash Appetizers from Chef Jonathan Miller

1 acorn squash
1-2 T mascarpone cheese
4-6 sage leaves, chopped
2 portabella mushrooms
2 garlic cloves, minced
1 sour baguette, refreshed in the oven and then sliced into thin rounds
chives, chopped

Heat the oven to 400. Cut the squash in half, lengthwise, and put cut side down on some parchment on a baking sheet. Roast in the oven until very soft and caramelized, 45-60 minutes. Cool and scoop out the seeds and strings. Then scoop out the flesh and mash it together in a small bowl. Add a little salt, the mascarpone, and the sage.
Taste for seasoning. While the squash roasts, roast the portabella caps. Discard the stems, and drizzle some olive oil, some salt, and some of the garlic on the gill side of each portabella cap. Roast those in the oven for 10-15 minutes, or until very soft. When cool, cut into small wedges. Spread a little roasted squash on a crostini, top it with a wedge or two of mushroom, finish with a little chive sprinkle, and serve.

Butternut Squash Ravioli with Rosemary Oil
adapted from Pamela Anderson

1/2 lb. butternut squash, peeled, seeded, and cut into 1/2­inch dice (1­1/2 cups)
1/4 cup extra ­virgin olive oil
Kosher salt and freshly ground black pepper
1 clove garlic, minced
1­1/2 tsp. minced fresh rosemary
1/4 cup heavy cream
1/4 cup freshly grated Parmesan or other sharp hard cheese; more for serving
36 square or round wonton wrappers

Put the squash, 2/3 cup water, 1 Tbs. of the oil, and a scant 1/2 tsp. salt in a large, deep sauté pan. Turn the heat to high until the water simmers? cover and steam the squash until it's just tender and the water has just evaporated, 5 to 6 minutes? check often.

Stir in the garlic and 1/2 tsp. of the rosemary? sauté until fragrant, about 1 minute. Transfer to a food processor and add the cream, Parmesan, and a few grinds pepper. Process, scraping the bowl as needed, until the mixture is mostly smooth. While the squash cools slightly, wash the sauté pan and fill it with 2 qt. water and 1 Tbs. salt? bring to a simmer over medium­ high heat.

With a large wire rack and a small bowl of water close by, lay six wonton wrappers on a clean, dry countertop. Drop a rounded 1 tsp. of the filling in the center of each wrapper. Brush the edges of each wrapper with a little water. Fold each wrapper to create a triangle or half moon, pushing out any air bubbles and pressing the edges to seal completely. Transfer the ravioli to the wire rack? repeat the process with the remaining wonton wrappers and filling, making sure the countertop is dry after each batch.

Heat the remaining 3 Tbs. oil and 1 tsp. rosemary in a small skillet or saucepan over medium heat. When the rosemary starts to sizzle, take the pan off the heat. Drop half of the ravioli into the simmering water. Cook until the wrapper over the filling starts to wrinkle and the ravioli turn translucent, 3 to 4 minutes. With a large slotted spoon, transfer six ravioli to each of three pasta plates. Repeat to cook the remaining ravioli. Drizzle each portion of the ravioli with 2 tsp. of the pasta cooking water and 1  tsp. of the rosemary oil, sprinkle with a little Parmigiano, and serve immediately.

Polenta Stuffed Squash from Chef Jonathan Miller
You can turn this into a complete meal by serving this over a legume salad. Yum!

1 acorn squash, halved
2 c milk
1/2 c polenta
butter
1/2 lb mushrooms, quartered
3 T tarragon leaves, chopped
1/2 lemon
3 T mascarpone
sprouts for garnish

Put the squash cut side down on a parchment lined baking sheet. Roast at 400 until the squash is soft all the way through, about an hour. Scoop out the seeds and strings. In a small saucepan heat the milk with some salt. Add the polenta slowly, whisking constantly, and cook until it thickens up, about 15 minutes. In a small skillet melt a tablespoon or two of butter and sauté the mushrooms with some salt until softened. Add the tarragon, juice from half a lemon, and the mascarpone. Stir well and then incorporate everything into the polenta. Stir and taste again to make sure you like it. Scoop the polenta into the squash and serve everything warm, topped with some sprouts tossed in oil and a little lemon.

Squash Stew with Cauliflower and Tomatoes from Chef Jonathan Miller

2 onions, chopped
2 garlic cloves, chopped
2 tsp. cumin, ground
2 TBL dry oregano, toasted
2 TBL chili powder
2 lb hard squash, peeled and diced
8 oz mushrooms, cut into bite sized pieces
1 head cauliflower, cut into florets
3 TBL sesame seeds, toasted
small handful of almonds, toasted
2 lb tomatoes, crushed or pureed
1 cup frozen peas
small handful cilantro, chopped

Heat some olive oil in a large saucepan or soup pot. Add the onions and sauté until they have softened, about 8-10 minutes. Add the garlic, cumin, oregano, and the chili powder and cook another couple minutes. Add the squash, mushrooms, some salt, and 3 cups of water or vegetable stock. Bring to a boil, cover, lower heat and simmer slowly until the squash is tender, about 20 minutes. Stir regularly so the mixture doesn't char on the bottom of the pot. Run almonds and sesame seeds in a food processor for a few seconds to finely chop them, then add to the stew with the cauliflower and tomatoes. Cook until the cauliflower is done to your liking, at least another 7 minutes. Add peas and cilantro, taste for seasoning, adding more salt or chili powder if you like, and serve warm.

Winter Squash Gratin
adapted from The Greens Cookbook by D. Madison and E. Brown

2 tablespoons olive oil
1 onion, finely chopped
1 clove garlic, minced
1/4 teaspoon thyme
1 bay leaf
salt
1/2 cup dry white wine
1/4 teaspoon cayenne pepper or 1/2 teaspoon paprika
1 pound tomatoes, peeled, seeded and chopped
sugar, if necessary|
Pepper
1 butternut winter squash, weighing 2 1/2 to 3 pounds
4 ounces Fontina or Gruyere cheese, sliced
Freshly chopped parsley

Heat the olive oil and add the onion, garlic, thyme, bay leaf and a little salt. Cook over medium heat, stirring frequently, until the onion is soft; then add the wine and let it reduce by half. Add the cayenne or paprika and the tomatoes. Cook slowly for 25 minutes, stirring occasionally, until the sauce is thick. Taste, add a pinch of sugar if the tomatoes are tart, and season with the salt and freshly ground black pepper.

While the tomatoes are cooking, prepare the squash. Cut it open, scoop our the seeds and strings, and then, with the flat cut surface resting on the counter, shave off the skin. (The butternut can easily be peeled with a vegetable peeler before it is cut in half. Another method is to cut the squash into pieces and then remove the skin from each piece. This takes more time, but you may find it easier.

Slice the peeled squash into large pieces about 3 inches long and 1/4 inch thick. Heat enough oil to generously coat the bottom of a large skillet, and fry the squash on both sides, so that it is browned and just tender. Remove it to some toweling to drain; then season with salt and freshly ground pepper.

Preheat the oven to 375 degrees. To form the gratin, put a few spoonfuls of the tomato sauce on the bottom of individual gratin dishes, or use it all to cover the bottom of one large dish. Lay the squash on top in overlapping layers with slices of the cheese interspersed between th layers. Bake until the cheese is melted and the gratin is hot, about 15 minutes, and serve with the fresh parsley scattered over the surface.

Curried Mushroom & Squash Soup
(p. 12 in the original Moosewood Cookbook by Molly Katzen)

At least one and one-half hours to prepare & simmer 4-5 servings
2 medium butternut or acorn squash
2-1/2 cups water or stock
1 c. orange juice
2 Tbl. butter
1/2 c. chopped onion
1 medium clove crushed garlic
6 oz. mushrooms, sliced
1/2 tsp ground cumin
1/2 tsp coriander
1/2 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp dry mustard
1 tsp salt (or to taste)
a few dashes cayenne
optional: fresh lemon juice
garnishes: chopped, toasted, almonds yogurt

Split the squash lengthwise and bake face-down in a 375s oven on an oiled tray, 30 minutes or until quite soft. Cook and scoop out the insides. You'll need about 3 cups worth. Put it in the blender with the water or stock and puree until smooth. Combine in a kettle or saucepan with the orange juice.

Heat the butter in a skillet and add the garlic, onion, salt and spices. Saute until the onion is very soft. (You may need to add a little water if it sticks). Add mushrooms, cover and cook 10 minutes.

Add the saute to the squash, scraping the skillet well to salvage all the good stuff. Heat everything together very gently. Taste to correct seasoning. Since this is a fairly sweet soup, you may want to spruce it up with some fresh lemon juice.

Serve topped with yogurt and chopped, toasted almonds. (Note: this soup need not be served immediately. Simmer a while, and the flavors can mature.)

TANA'S VARIATIONS
I usually make at least twice, if not three or four times the recipe in my big pot, because this is a soup that my neighbors love, and I can freeze it if I need to (I've never had it last more than two days).

I saute the onions separately and puree with the squash.

I mix the spices in a little bowl, and add half to the squash puree and half to the mushrooms as they cook.

I use half the orange juice called for, and half of that goes into the mushrooms and half into the pot with the squash and onions.

I use the chicken-flavored vegetarian bouillon powder (available at New Leaf) in place of plain water. I don't measure it, I just add it to the squash as I blend it, and then add more as needed at the end, after adding the mushrooms. Don't bother using chicken bouillon-who needs another excuse to use animal fat when it tastes so good without?

I use lots more mushrooms than called for. Saute them in: butter, fresh Meyer's lemon juice (nothing else will do, and it is not optional in my recipe!), half the o.j. (or Grand Marnier, a tablespoon or so (or pale cooking sherry), lots freshly ground pepper, a teeny of salt (I wait to add most of the salt until the mushrooms are in the soup-tamari can be substituted), and the remaining half of the spice mix. The important thing, to me, is to cook the mushrooms until the flavor is seared into them, and the juice is quite diminished. This concentrates the flavor, which goes right into the soup, providing, with the lemon juice, the counterbalance to the sweetish spices. You can even save some mushrooms aside to put on riceSyum.

Because I saute the mushrooms separately from the onions, I suppose I use more butter than is called for, but that can be remedied if you believe in calories. The onions could easily be cooked in vegetable oil, saving the butter for the mushrooms.

I usually add more Meyer's lemon juice at the end. The soup is too sweet without it, and even with the spices, too bland. I'd say at least 1/4 cup per recipe is good-some for the mushrooms and some at the end, right in the soup.

After sitting a while, I have to thin this soup with the bouillon.

NEW ZEALAND PUMPKIN SOUP serves about 10

6# Medium Rouge Vif d'etampes pumpkin (can adapt any winter squash to this recipe)
4 medium onions, peeled and chopped
4 Tablespoons olive oil
4 cloves of garlic
4 cups Chicken broth
2 cups white wine
Salt and Pepper
1 cup heavy cream
Optional garnishes: grated nutmeg, chopped crystallized or fresh ginger, croutons, or freshly popped popcorn

Cook Pumpkin in oven: cut in half and remove seeds and string. Bake at 350 until a fork easily pierces the entire squash, about 45 minutes. While the pumpkin is cooling, lightly brown onions in olive oil. Add garlic and cook until it softens but doesn't brown, about 1-2 minutes. Add coked pumpkin pulp, broth and wine. Add salt and pepper to taste. Cook for 30 minutes or so on medium heat, then use an immersible blender to puree, or use a food processor or blender. (Cool the mixture for safety if you don't have an immersible blender.) Serve hot with 2-3 tablespoons heavy cream in each bowl. Garnish with: nutmeg, ginger, croutons or popcorn

Gail P.s squash soup

For the butternut squash soup, which I make a lot of, I microwave whole squashes stabbed all over, then leave out on counter until cool and either use then or refrig for a day or two until I'm ready to use, doesn't matter if unevenly cooked, just makes it much easier to peel and seed. Then saute leeks or onions, add cup of raw garlic, saute in butter and olive oil, add canned chicken stock or water for vegetarians, can of coconut milk, lots of squash, chopped candied ginger, curry powder, cook a few minutes, then blend in small batches, putting into a soup tureen.

Pumpkin or Winter Squash Puree
Vegetarian Cooking for Everyone Deborah Madison

Easy, versatile and useful, leftovers can fill ravioli, turn into a soup, or be added to muffins, breads, biscuits, and waffles. Preheat oven to 375 F. Halve, seed, and bake 3 pounds pumpkin or winter squash until tender, approx. 30 - 40 mins. Scrape the flesh away from the skin, then beat until smooth with a large wooden spoon This should be easy unless the squash is stringy, in which case, use a food processor or food mill. Stir in butter to taste and season with salt and pepper. Makes about 2 cups. To enrich the puree, grate Gruyére , Fountain, or Emmenthaler into it. Flavor with extra virgin olive oil, or dark sesame oil, or mix in sautéed onions.