Enjoy squash, the quintessential fall fruit

Fall is practically synonymous with squash, a nutrient-dense food that is naturally low in fat and cholesterol, rich in vitamins, particularly vitamins A and C, and minerals such as potassium and magnesium.

It’s also high in fiber and loaded with antioxidants that help protect against chronic diseases. 

Squash in all its variations — including acorn, butternut, kabocha, honeynut or delicata — is versatile. It can be roasted, steamed, boiled or sautéed and used in a wide variety of sweet and savory dishes, including soups, pastas, salads and baked goods. 

Roasting is a favorite way to prepare it since it enhances the squash’s natural sweetness and flavor.

Squash pairs well with a variety of sweet and savory flavors, including herbs like sage and rosemary, warm spices such as cinnamon and nutmeg, and savory ingredients like garlic, bacon and Parmesan cheese. 

It complements sweet elements such as maple syrup, brown sugar or apples and acidic ingredients such as balsamic vinegar or lemon zest. 

When shopping for squash, look for one that feels heavy for its size with intact, dull or glossy skins. Avoid those with soft spots.

Not every type of squash needs to be peeled. Delicata and honeynut squash have thin, edible skins.

Other squashes are difficult to cut. Use a mallet for these. Strike the back of your chef’s knife or a bench scraper with a rubber mallet to safely cut tough winter squash like butternut or acorn in half.

Save the seeds instead of tossing them. They’re delicious tossed with oil, salt and spices and roasted in a 350-degree oven for 10 to 15 minutes.

You can store cooked, mashed squash in a zipper-top freezer bag in the freezer. To freeze cooked butternut squash cubes, place them on a parchment-lined baking sheet and freeze until solid, then place them in a freezer bag. 

Following are a few squash recipes from www.jonesfamilyfarms.com.

 

 

Sweet Pickled Squash

1 cup apple cider vinegar

1 cup water

1/2 cup lime juice

1 tablespoon finely grated lime zest

1 teaspoon crushed red pepper flakes

1/2 cup sugar

1-1/4 pounds butternut squash, peeled, seeded and medium diced

1 teaspoon whole allspice

1 teaspoon black peppercorns

1-inch piece of ginger, peeled and thinly sliced

Combine water, vinegar, lime juice, lime zest, crushed red pepper flakes and sugar in a small saucepan and bring to a boil over medium high heat.

Lower heat to medium and add squash cubes.

Place allspice, black peppercorns and ginger into a small square of cheesecloth, tie off and add to mixture. Simmer until squash is fully cooked, about 30 minutes.

Remove from heat, discard spice bag and serve.

 

 

Roasted Buttercup Squash, Pear and Ginger Soup

2-1/2 pound buttercup or other dense squash, rinsed

3 pears, quartered, seeds and stems removed

1 chunk fresh ginger, 2 inches long, thinly sliced

Olive oil

Sea salt

2 tablespoons butter 

1 onion, thinly sliced

1/2 cup crème fraîche or sour cream, optional

Cut squash in half, scrape out seeds, then cut each half into thirds. Put pieces in a large baking dish with the pears and all but a few slices of the ginger. Brush with oil, season with salt and bake in a 425-degree oven one hour, until fragrant and tender. Turn pieces once or twice so that they have a chance to caramelize on more than one surface. If the squash seems very dry, add one cup water to the pan and cover with foil.

When squash is tender, transfer everything from the pan to a cutting board.

Add one cup water to the pan and scrape to dissolve juices, reserving the liquid.

Scrape the flesh of the squash away from the skins. You should have about two cups.

To make a stock, bring six cups water to a boil and add the seeds, squash skins, remaining ginger and 1/2 teaspoon salt. Lower heat and simmer, covered, 20 to 25 minutes.

Melt butter in a soup pot. Add onion and cook 10 minutes over medium heat, stirring frequently, until it begins to brown a bit. Add pears, ginger and squash, then the reserved deglazing water.

Strain stock into the pot. Bring to a boil, then lower heat and simmer, covered, 25 minutes.

Cool briefly, then puree until smooth and pass through a food mill or strainer to ensure a silky texture.

Serve as is or swirl in the crème fraîche.

 

 

Pumpkin Butter

1/2 cup unsalted butter, softened

1/4 cup pumpkin puree

2 teaspoons Dijon mustard

2 teaspoons dark brown sugar

1/4 teaspoon nutmeg

1/4 teaspoon ginger

1/4 teaspoon allspice

1/4 teaspoon cinnamon

Combine all ingredients in a small bowl.

Stir until well blended, cover and chill until ready to use.

Refrigerate for as long as three days.

 

 

Roasted Root Vegetable Hash

3 pounds root vegetables, such as butternut squash, parsnips, carrots, celery root, parsley root, turnips and/or potatoes in any combination

2 medium onions, peeled and diced

1 tablespoon and 2 teaspoons extra-virgin olive oil, rendered bacon or pancetta fat or brown butter

3/4 teaspoon kosher salt

Freshly ground black pepper

Prepare all the vegetables as early as four hours ahead by peeling and dicing them into 1/4-inch cubes. You should have about 8 cups of vegetables.

Using a lightly dampened brush, brush a heavy baking sheet with oil. Scatter vegetables and diced onions over the pan. If using beets, keep them on one side of the pan so they don’t discolor the rest of the vegetables. Dip the brush into the remaining oil, spread over vegetables and toss until coated with oil. Sprinkle with salt and pepper.

Roast in a 400-degree oven 35 minutes, turning the vegetables every 15 minutes or so, until tender and golden.

Cooked hash can be stored, covered, in the refrigerator for as long as three days. Warm in a nonstick skillet over moderate heat.

 

 

Butternut Squash Ravioli With Sage Butter

For filling:

2 tablespoons unsalted butter

1 large butternut or buttercup squash, cut in half

1/2 cup ground amaretti cookies

1/2 cup fresh bread crumbs

1/4 cup Parmesan cheese, finely grated

1/4 teaspoon nutmeg

1-1/2 teaspoons salt

1/4 teaspoon black pepper

For pasta:

2 cups flour

1 teaspoon salt

2 large eggs

3 large egg yolks

For brown butter:

1 cup unsalted butter

1 tablespoon sage

1/2 teaspoon black pepper

Parmesan cheese, shaved for serving

Place squash on a baking sheet and roast in a 450-degree oven 30 to 40 minutes, until soft. Scoop out flesh and run though a food mill or food processor.

Place squash puree into a medium saucepan and cook over low heat until almost dry. Add ground amaretti cookies, bread crumbs, Parmesan cheese, nutmeg, salt and pepper and blend until smooth.

Flour a large cutting board or work surface. Place two cups flour and salt on the board and make a wide well in it. Place eggs and egg yolks in the well. With a fork stir, following the perimeter of the well, bringing in small amounts of flour and continuing all the way around, until gradually most of the flour is absorbed. If necessary, add up to 1/2 cup of the remaining flour.

Divide the dough into two pieces.

Put dough through a pasta machine, folding into halves each time and reinserting 15 to 20 times, to knead it. Continue until the pasta is paper-thin. Lay out the sheets of dough and cut them into four-inch squares. You should have about 40 to 42 squares.

Place one heaping tablespoon filling on one corner of each square. Fold over the filled portion, press down around the filling, then place on a baking sheet lined with waxed paper and sprinkled with semolina.

Melt butter in a large skillet over medium-high heat and cook four minutes, until it begins to foam and brown. Add sage, salt and pepper.

Bring a large pot of water, salted if desired, to a boil over high heat. Add ravioli and cook three to four minutes, until tender.

Toss with the sage butter and Parmesan and serve immediately.

 

 

Squash and Corn Bisque

1 medium buttercup or butternut squash 

3 tablespoons butter

1/4 cup chopped onion

1 teaspoon minced garlic

3 cups vegetable stock

2 cups fresh or frozen corn kernels

1 tablespoon fresh sage, chopped

1 teaspoon salt

1/2 teaspoon ground black pepper

1/3 cup plain Greek yogurt

1 tablespoon fresh, chopped parsley, for garnish

Cut squash in half lengthwise. Scoop out and discard seeds. Place squash halves, cut side down, on a baking sheet lined with parchment and bake in a 350-degree oven about 45 minutes, until tender and easily pierced with a knife.

Melt butter in a large saucepan over medium heat. Add onions and cook, stirring often, until tender and translucent. Add garlic and stir until fragrant. Remove pan from heat.

Remove peel from squash. Place squash flesh into blender with half of the vegetable stock. Puree until smooth. Pour into saucepan. Add one cup corn kernels to blender with remaining vegetable stock and puree. 

Pour into saucepan and add remaining corn. Stir in sage, salt and pepper, return to heat and bring soup to simmer. Cook five minutes. Remove from heat and whisk in yogurt. Top with parsley and serve.

 

 

Parmesan Roasted Butternut Squash

2-1/2 pounds butternut squash, peeled and cut into 1-inch pieces

3/4 cup heavy cream

3 sage leaves

2/3 cup finely grated Parmigiano-reggiano

Coarse salt 

Freshly ground pepper

Toss squash with cream, sage, one teaspoon salt and 1/4 teaspoon pepper in a two-quart shallow baking dish. Bake in a 400-degree oven, covered, 30 minutes. 

Stir half the cheese into the squash mixture and sprinkle remainder on top. Roast 20 minutes, uncovered, until squash is tender and begins to brown. Let stand five minutes before serving.

 

 

Winter Squash Muffins

1 cup flour

1 cup whole wheat flour

1/4 cup cornmeal or wheat germ

4 teaspoons baking powder

1/4 teaspoon salt

2 tablespoons sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1 cup cooked, mashed winter squash or pumpkin

2 tablespoons corn oil or vegetable oil

1 egg

1 cup low fat milk

1/2 cup chopped walnuts

1/2 cup raisins or dried currants

Measure and sift flour, baking powder, salt, sugar and spices into a large bowl. Stir in cornmeal or wheat germ.

In a separate bowl, beat egg and oil together. Add the squash or pumpkin and milk, then mix well.

Mix wet ingredients with dry ingredients, beating only until blended. Fold in nuts and raisins.

Fill greased muffin tins or lined muffin cups three-quarters full. Bake in a 400-degree oven 20 to 25 minutes, until golden brown.

 

 

Winter Squash Casserole

3 cups cooked, mashed butternut, buttercup or Hubbard squash

1/4 cup low fat yogurt

1/2 cup shredded cheddar, Swiss or Monterey Jack cheese

1/2 cup rolled oats or 1/4 cup wheat germ and 1/4 cup oats

2 eggs, beaten

1 teaspoon basil, oregano or parsley

Ground pepper

1 clove garlic, minced, or 1/4 teaspoon garlic powder

Sunflower or sesame seeds, optional

Combine all ingredients except sunflower or sesame seeds and place in a greased one-quart casserole dish. Top with sunflower or sesame seeds.

Place casserole dish in a pan with about two inches of water. Bake in a 350-degree oven for 45 to 50 minutes, until firm in the center.