Friday Recipes: Winter Squash

Winter squash is great this time of year, and there is so much that you can do with it. Whether it's from your garden or the produce section, don't miss out.

Always look for firm squash that are not damaged. When a recipe calls for cooked squash, simply cut it in half, scoop out the seeds and strings, and place it upside down in a pan with about a 1/2 inch of water. Cook the squash at 350 degrees for 40-60 minutes, depending on the size. It's done when you can easily pierce through the skin with a fork. Cook enough to handle and scrape out the squash you need for the recipe.

Try these recipes this year:

Stuffed Winter Squash

3 small acorn or butternut squash
3 green onions
1 tablespoon olive oil
1 cup finely diced celery
1 bunch fresh spinach, coarsely chopped
3/4 cup whole wheat bread crumbs
1/4 tsp. salt
1/4 cup almonds or pecans, finely ground
1 tablespoon butter

Cut in half and clean the squash. Bake at 350 degrees for 35-40 minutes or until tender. Sauté the onions in oil until soft. Add diced celery. Cover and simmer on medium heat until just tender. Add spinach; stir to wilt. Combine the crumbs with salt and ground nuts. Stuff the squashes with spinach and sprinkle the crumb mixture on top. Dot with butter. Return to oven for 10-15 minutes. Serves 6.

Serve the following dish with a mixed green salad and rolls for a nice autumn dinner. Serves enough for company!

Roasted Beef and Squash

2 tablespoons olive oil
4 pounds chuck roast
1 onion, thinly sliced
2 cloves garlic, minced
salt and pepper to taste
3/4 cup beef broth
2 tablespoons fresh sage, chopped
3-4 pounds butternut squash
Optional: 2 tablespoons herb vinegar

Preheat oven to 350 degrees. In a Dutch oven (or a pan that can go from stovetop to oven) heat the oil until warmed. When the oil is hot, add the roast and brown slowly for about 10 minutes on each size. Meanwhile, slice the onions and mince garlic. Remove the roast to a platter and season with the salt and pepper-set aside. Lower the heat and sauté the onion and garlic until light golden-be very careful not to brown completely or scorch. Add the broth/wine and the sage. Cook for one minute. Return roast to the pot, and cover. Bake for 1-1 1/2 hours (add more broth or water is it becomes dry). Meanwhile, peel the squash, remove seeds and cut into one inch cubes. After the roast has cooked for the 1 1/2 hours, add the squash and bake 30 more minutes. Do not over bake or the squash will become mushy. Makes 8-10 servings.

Squash Cornbread

1 cup cooked winter squash
1 egg
2 tsp. baking powder
1 tsp. salt
1/2 cup vegetable oil
3/4 cup yellow corn meal

Place squash in a blender or food processor. (You can also mash it as long as it's cooked well-this is great for leftovers) Beat the egg lightly and add to the squash in a large bowl. Add the other ingredients and mix lightly. Place the batter into a cast iron skillet or 9 inch square pan that has been coated with butter or margarine. Dot the batter with butter if you wish and bake at 350 degrees for 40 minutes.

Savory Butternut Squash

1 butternut squash-about 3 pounds
2 tablespoons butter or margarine
1 garlic clove, minced
2 tsp. ground ginger
1/4 tsp. cumin
salt and pepper to taste

Heat oven to 400 degrees. Half the squash and scoop out the seeds and strings. Place it cut side up in a baking pan, adding 1/4 inch of water to the pan. Bake for 35-45 minutes until tender. Cool, then peel and cut into 2 inch chunks. In a large skillet melt the butter and saute the garlic over low heat for 1 minute. Do not brown, or scorch. Add the squash, toss and cook for 2 minutes. Add the remaining ingredients, and toss to coat. Cook for 2-3 more minutes and serve.

Winter Squash Pie

1 9 inch unbaked pie shell
2 cups cooked winter squash
2 cups whole or lowfat milk
3 eggs
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
1/2 cup brown sugar
1/2 cup honey

Place 1 cup milk in a blender and add the squash, a little at a time, blending til smooth. Add the eggs and spices and blend. Pour the mixture in a large bowl, and add the remaining 1 cup milk, brown sugar and honey. Stir until well blended. Pour into the unbaked pie crust and bake at 425 degrees for 10 minutes. Lower the heat to 325 degrees and bake for 30 more minutes. Cool. Serve with whipped cream!

More you might like:
Butternut Squash Season
Delicata Squash Tips and Recipes
Harvesting and Using Summer Squash
Discovering Spaghetti Squash