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Forget the Chili. This Winter, Try Some Squash Recipes
Here are some recipes that are sure to turn you into a squash lover. You might even forget you’re eating a vegetable that is good for you. First, here are some basic cooking methods for squash. Whether you choose acorn, dumpling, butternut or others, you can cook squash in the same manner. If your squash is really thick, you may need to extend the cooking time. Method One—Oven baking: Spoon out the seeds and cut the squash in half lengthwise. Place the squash in a shallow baking dish with about an inch of water with the cut side down. Bake on 375 degrees for 30 to 40 minutes or until soft. Method Two — Microwave directions: Spoon out the seeds and cut the squash in half lengthwise. Put about an inch of water in a microwave-safe dish and put squash face down in the dish. Cook on high for about 15 minutes or until soft. Here are some recipes. Simple Squash 1 squash 4 tsp brown sugar 2-4 tsp butter or margarine Sprinkle cinnamon Sprinkle allspice 1. Cook the squash using method one or two above. 2. Flip squash and add half the sugar and butter in one half and the other half in the other squash. Sprinkle with spices. Bake for another 5 minutes or until melted. Dessert Stuffed Acorn Squash 1 small acorn squash 1 apple, peeled and diced 1/4 cup chopped celery 1 tablespoon brown sugar 2 tablespoons raisins, currants or cranberries 1/4 teaspoon cinnamon 1/4 teaspoon ginger, cloves or allspice if desired 1. Use one of the cooking methods listed above. 2. While the squash is cooking combine the apple, celery, dried fruit, brown sugar and spices. Turn squash over and fill with mixture. Bake for another 15 minutes or microwave for about 3 minutes. Let stand before serving. Squash Pie 1 9-inch pie crust 1 cup white sugar 1/8 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/8 teaspoon allspice 1 pinch salt 1 tablespoon melted butter or margarine 1/2 teaspoon ground ginger 12 ounces evaporated milk 2 pounds butternut squash (about 4 cups of puree) 3 large eggs 1. Cook squash in the same manner as above and make sure they are tender. Remove from oven and scoop the squash into a blender of food processor. Blend until smooth. 2. Blend all of the ingredients together and pour into pie crust. Foil the crust to avoid burning. 3. Bake at 425 degrees for 40 minutes or until a toothpick inserted in the center comes out clean. Poached Squash and Pomegranate Juice 2 squash halved lengthwise 1 cup pomegranate juice 1 cup apple juice 1 teaspoon ginger 1/2 teaspoon cinnamon 1 tbsp margarine or butter 1 cup sugar Combine all ingredients except the squash and pour into a baking dish. Cut squash in half lengthwise and place face down in the dish. Bake at 400 degrees or until squash has softened and absorbed some the mixture. Add extra juice if necessary. Remove squash and fill with remaining liquid.
Dessert Squash with Marshmallows and Fruit Cocktail 2 squash Half a bag of mini marshmallows 1 can fruit cocktail Cook squash using method one or two. Flip the squash over and fill with a mixture of half fruit cocktail and half marshmallows. Cover the squash and cook for an additional five minutes or until the marshmallows become gooey.
Butternut Soup 1 medium onion chopped 2 cloves of garlic minced 2 tablespoons olive oil 1 medium butternut squash 2 cups half and half, cream or fat-free half and half 3 cubes chicken bouillon 1/2 teaspoon dried marjoram 1/4 teaspoon black pepper 1/4 cup cooking wine such as sherry or marsala (optional) 1 tsp parsley Cook squash using method one or two. Puree in a food processor or blender until smooth. On the stove top combine onion, garlic and olive oil. Sauté until soft. Add the squash and remaining ingredients. Do not let it boil. Let stand and serve.
Spaghetti Squash with Veggies in Red Sauce 1 medium spaghetti squash 1 large onion 5 cloves of garlic 1 zucchini or summer squash cut in circles and halved 2 peppers of any color 3 tbsp olive oil 2 28 oz cans of crushed tomatoes 2 small cans of tomato paste 1/2 cup of red or white cooking wine 1/2 cup parmesan cheese 1/2 tsp Italian seasoning 2 bouillon cubes of any flavor 2 tsp salt 1 tsp black pepper 2 bay leaves Cook spaghetti squash using the method above. Scoop out the squash, which will resemble spaghetti strands, and set aside. In a sauce pan, sauté garlic and onions in olive oil. Add peppers and zucchini. Cook until they begin to soften. Add crushed tomatoes, wine, bullion and spices. Bring to a slow boil and add paste and cheese. Serve the sauce on top of the squash, as you would with pasta. |
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Seasonal guide
When’s the last time you enjoyed squash? Not the solid block kind in the freezer section, but a good, sweet winter squash. If you haven’t been enjoying it, it’s because your squash hasn’t been inspired.