Fall Recipes: Acorn Squash

I love acorn squash and thought I would share a few tips and recipes in honor of the Canadian Thanksgiving which is on Monday, October 10. Our Canadian friends tend to fix the same type of traditional foods that we do for our American Thanksgiving. Acorn is the perfect squash to serve for a holiday meal or a Sunday dinner. It's easy to cook, and goes well with any main dish.

BASIC COOKING
If the squash is larger in size it should be cut in half with a very sharp knife. Place the squash on a cutting board that has been placed on top of a towel. This will help keep it from slipping. Remove the seeds and loose pulp, then place it in a baking dish cut side down. Bake the squash at 350 degrees F. for about 30 minutes or until it tests tender using a fork.

Acorn squash can be cooked then mashed and used in any recipe that calls for pumpkin, including pies and bread. There are quite a few types of acorn squash, and they can all be used the same, regardless of color, etc.

Stuffed Acorn Squash
The Farm Journal, 1968

3 medium acorn squash
1 1/2 cups soft bread crumbs
1 cup grated sharp cheese
1/4 cup softened butter or margarine
3 tbsp. chopped green pepper
2 tbsp. chopped onion
1 tsp. salt
1/8 tsp. pepper

Split squash, remove seeds. Place cut side down in baking pan. Bake in hot oven (400 degrees F.) for 45 minutes until tender.

Remove from oven. When cool enough to handle, scoop out pulp, leaving shells 1/4 inch thick. Mash pulp; add remaining ingredients. Pile lightly into shells and bake at 350 degrees F. until lightly browned-- about 30 minutes. Makes 6 servings.

This is from the 20th Century Cookbook, published in 1905. They lump winter squash into one category, but that would include acorn, hubbard, butternut etc. The text is directly from the book:

Baked Winter Squash: Boil or steam, mash and let get cold, then beat up light with 1 tablespoon melted butter, 2 raw eggs, 3 tablespoons milk; pepper and salt to taste. Put in buttered bake dish, sift dry crumbs over the top and bake in a quick oven. (note: quick oven would be 250-300 degrees F.)

Baked Squash L'Elegante: Boil or steam. Drain and put in a baking dish, put over them bits of butter, pepper and salt, sprinkle thickly with sugar, and bake in the oven a nice brown.

Stuffed Acorn Squash
McCall's Cook Book, 1963

2 medium acorn squash
salt
1/2 pound sausage meat, sliced
2 tbsp. finely chopped onion
3/4 cup finely chopped pared apple
1/4 tsp. dried oregano leaves

Preheat oven 375 degrees F. Scrub squash. Cut in half crosswise, scoop out seed and stringy portion. Sprinkle squash with salt. Place, cut side down, in shallow baking pan. Add hot water to measure 1/2 inch. Bake, uncovered, 30 minutes or until tender. Meanwhile, in medium skillet, saute sausage meat until browned, breaking it into small chunks with fork as it browns.

Remove sausage from skillet; set aside. Drain all except 2 tbsp. drippings from skillet. Add onion, saute until golden. Return sausage with the remaining ingredients to skillet, tossing lightly. Fill squash halves with mixture, bake uncovered 30 minutes.

Notes: I'm not sure what sausage they used originally for this but I use breakfast sausage. Rather than slice and break into chunks as mentioned, I put the ground sausage in the pan and break it up with a wooden spoon as it cooks. I doubt I have 2 tbsp. of drippings left when it's done but it works with less to saute the onion.

Try this Roasted Butternut Squash Soup recipe from OFL:
http://oldfashionedliving.com/Roasted-Butternut-Squash-Soup.html

Brenda

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

Friday Recipes: Zucchini

It's that time of year again. Folks that grow zucchini sneak around the neighborhood quietly leaving zucchini on doorsteps of unsuspecting neighbors. What to do with all of that zucchini? Brenda says it quite well in one of her articles on Old Fashioned Living:

"Zucchini is one of the easiest vegetables to grow, and certainly provides one of the most abundant harvests. A single "giant" zucchini can provide enough grated squash to bake a dozen or more loaves of bread. A large zucchini works well for grating and the smaller tender zucchini are perfect for slicing.

Pick most zucchini at about 6 to 8 inches for the best taste, and save those "jumbo" squash that you miss for grating and using in baking. Squash blossoms will continue to set all the way up until fall IF you continue to pick the squash before it fully matures. If you miss even one, the entire plant will stop producing. This may be something you want to encourage if you over planted and are looking at a zucchini explosion, but if not, watch for those blossoms to drop off and harvest the squash!

Remember too, if you have an over abundance of any vegetable, contact your local churches, shelters or soup kitchens to see if they need fresh produce! You can share the harvest with those less fortunate.

To freeze zucchini simply grate, and place in resealable plastic freezer bags. For sliced zucchini choose the younger squash that is still tender skinned. Wash, and cut into 1/2 inch slices. Blanch in boiling water for 3 minutes; cool and drain. Package in containers and freeze. The zucchini bread and cake also freeze well. Cool after baking and double wrap with foil.

Shredded zucchini is a versatile ingredient. Mix 1 cup into into your favorite brownie dough, meatloaf or meatball recipes. Whenever you need extra moisture try experimenting with a cup of shredded zucchini."

Below are several recipes found on Old Fashioned Living, then below that you will find quite a few from the blogging world as well. Enjoy!

Spicy Zucchini Bread

2 eggs, beaten
1 1/3 cup sugar
1/3 cup vegetable oil
2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
Dash salt
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. ground cloves
1 cup grated zucchini
1/2 cup crushed walnuts

Beat sugar into eggs, add oil and mix well. Sift together dry ingredients, add beaten egg. Stir in zucchini. Beat until batter in very smooth. Add nuts. Pour into greased, floured 9x5 loaf pan. Bake at 350 degrees for 60 minutes. Turn out onto wire rack to cool.


Zucchini Chocolate Chip Cake

1 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup butter or margarine
1/2 cup vegetable oil
3 eggs
1 tsp. vanilla
1/2 cup buttermilk
2 1/2 cups all purpose flour
3/4 tsp. allspice
3/4 tsp. cinnamon
3/4 tsp. salt
2 tsp. baking soda
4 Tbsp. cocoa
2 1/2 cups grated/shredded zucchini
1 cup mini chocolate chips

Preheat oven to 325 degrees. Grease and flour a 9x13 pan. Cream sugars, butter, and oil. Add eggs, buttermilk and vanilla. Stir to mix. Sift together dry ingredients. Mix all together except chocolate chips. After mixing well, gently fold in chips. Pour into pan. Bake for 45 minutes until toothpick comes out clean when inserted in center. Dust with powdered sugar or a fluffy light frosting.


Honey Spice Cake

1 cup shortening
2 cups honey
3 eggs, beaten
1 cup sour milk
3 1/2 cups flour
2 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
1 1/2 cups grated zucchini

Cream shortening and honey. Add in eggs. In another bowl sift flour, soda, powder,salt and spices. Gradually add milk and flour mixture, taking turns, to egg mixture. Fold in zucchini. Pour into loaf pan and bake at 350 degrees for 45-50 minutes.


Zucchini Casserole

3-4 medium zucchini, unpeeled
2 tablespoons butter
2 tsp. parsley, chopped
2 tablespoons chopped onion
1/2 pound fresh mushrooms, sliced
1 tsp. salt
1 garlic clove, minced fine
1 tsp. fresh oregano or 1/2 tsp. dried
1/2 cup cheddar cheese, grated
1/2 cup buttered, seasoned bread crumbs

Wash and slice zucchini in thin rings. In a large skillet sauté parsley and onion in the butter until soft, add mushrooms, then garlic (the last minute). Stir in remaining ingredients, except bread crumbs. Pour into buttered casserole dish. Sprinkle bread crumbs over top, and Parmesan cheese if desired. Cover with foil and bake at 275 degrees for 30 minutes. Remove foil and bake about 15 minutes longer or until browned.


Zucchini Italian

1 tablespoon olive oil
1 small onion, sliced into very thin rings
1 medium zucchini, cubed
1 pound green beans, sliced into one inch pieces
1 can tomato sauce
1 clove garlic, minced
pepper and salt to taste
Dash of dried tarragon
1 tablespoon fresh basil or oregano, or 1 tsp. dried

Brown onion, add other ingredients in order and simmer until tender.


Zucchini Cheese Soup

2 cups cubed zucchini
3 tablespoons minced onion
1/4 cup butter
3 tablespoons flour
3 1/2 cups evaporated milk
4 cups skim, 1/2 or 2% milk
3 cups grated colby-jack cheese
salt and pepper to taste
Fresh chives or green onion for garnish

Saute zucchini and onion in the butter. Blend in flour. Add milk gradually and heat, stirring constantly, until cheese is melted and soup is smooth and thickened. Season with salt and pepper. Garnish with green onion or chives on top of soup.


Zucchini Salad

2 medium zucchini, sliced thin
2 medium tomatoes, sliced thin
1 cup red onion, sliced thin in rings

Dressing:
1/2 cup olive oil
2 tablespoons wine or herb vinegar
2 tsp. fresh chopped basil leaves
1 tablespoon chopped parsley

Pour dressing over zucchini, tomatoes and onion rings. Allow to marinate for several hours.

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Morning Glory Zucchini Bread

2 to 2 1/2 cups shredded zucchini
1 cup vegetable oil
3 eggs
1 tsp vanilla
2 cups sugar
3 cups all purpose flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1 tsp cinnamon

Click here to get the instructions

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Zucchini and Summer Squash Pickles

1 pound zucchini and/or summer squash
1 small yellow onion
2 tablespoons kosher salt
2 cups cider vinegar
1 cup sugar
1 1/2 teaspoons dry mustard
1 1/2 teaspoons crushed mustard seeds
Scant 1 teaspoon ground turmeric

Click here to get the instructions

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Chocolate Zucchini Bread

2 C flour
2 t cinnamon
1/2 t salt
1 1/2 t baking soda
6 T unsweetened cocoa powder
1/2 C canola oil
1 C sugar
1/4 C brown sugar
3 eggs
2 t vanilla
1/2 C sour cream
3 C grated zucchini
3/4 C mini chocolate chips

Topping:
2 T brown sugar
2 T white sugar
1/2 t cinnamon

Click here to get the instructions

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Stuffed Zucchini

2 medium zucchini
1 tblsp butter
1 tblsp olive oil, plus more for drizzling
2-3 green onions, chopped
2 roma tomatoes
salt and pepper
½ cup bread crumbs
½ cup Parmesan, plus more for topping

Click here to get the instructions

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Zucchini and Tomato Casserole
(THIS is fabulous! I had it for lunch today ~Amanda)

2 large tomatoes sliced in half inch rings
2-3 small zucchini sliced lengthwise in quarter inch strips
3 large garlic cloves sliced thinly
10 sprigs of thyme
Salt and pepper
1 c. market cheese like Gouda or Gruyere grated on the large side of your box grater
1/3 c. whole wheat bread crumbs

Click here to get the instructions

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Chocolate Zucchini Cake

1/4 cup unsalted butter, softened
1/4 cup canola oil
6 1/8 ounces granulated sugar (1/2 cup plus 6 tablespoons)
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 large egg
1/4 cup buttermilk
1 1/4 cup unbleached all purpose flour
1 1/8 ounces Dutch-process cocoa
(optional 1 teaspoon espresso powder)
1 cup zucchini, finely grated (middle/seeds removed)
1/2 cup (3 ounces) chocolate chips

Ganache Icing:
3 ounces heavy cream
4 1/2 ounces dark chocolate

Click here to get the instructions

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Double Chocolate Zucchini Cake

2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup unsweetened cocoa (NOT dutch process)
1 tsp baking soda
1 cup butter, softened
1 1/2 cups sugar
1/4 cup oil
2 large eggs
1/2 cup buttermilk
1 tsp vanilla extract
2 cups zucchini, unpeeled and shredded
1 cup dark chocolate chips

Click here to get the instructions

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Zucchini with Parmesan

2-3 zucchini, washed and sliced on the diagonal into ½ inch thick slices
2-3 T olive oil
2 cloves garlic, minced
1 T chopped fresh basil
Salt and pepper
A pinch of dried red chile flakes
2-3 T grated parmesan

Click here to get the instructions

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Squash Stuffed with Corn, Tomatoes, Green Chiles

3 medium zucchini squash
2 thin corn tortillas
2 tsp. ancho chile powder
3 oz. manchego cheese, cubed plus 1 oz. shredded manchego cheese
1 Tbsp. extra virgin olive oil
1 medium shallot, diced
1 small red onion, diced
1 c. fresh corn kernels
2 roma tomatoes, seeded and chopped
4 oz. chopped green chiles
Salt and pepper

Click here to get the instructions

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Lemon-Zucchini Cornmeal Cookies

1/2 cup (1 stick) unsalted butter, at room temperature
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
1 teaspoon coarse salt
1 cup all-purpose flour
1/2 cup fine cornmeal
1 medium zucchini, grated on small holes of a box grater (about 1 cup)

Click here to get the instructions

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Katrina's Zucchini Crisp

1 large zucchini (about 1 1/2-2 lbs.), peeled, seeded and sliced
6 tablespoons fresh lemon juice
3/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1/8 teaspoon nutmeg
1 teaspoon lemon zest

Crumb topping:
3/4 cup light golden brown sugar, packed
3/4 cup all purpose flour
3/4 cup old fashioned oats
1/8 teaspoon salt
6 tablespoons unsalted butter, (can be pretty cold from the fridge), cubed
1/3 cup walnuts, chopped

Click here to get the instructions

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Soba Noodles with Edamame, Zucchini, and Spinach

Sauce:
Low sodium soy sauce
Water
Rice wine vinegar
Honey
Garlic Chile Paste

Soba noodles
1 T Sesame oil
2 cloves garlic, minced
2 zucchini, chopped
1/2 cup shelled edamame
1 cup fresh spinach leaves
3 green onions, chopped
Black pepper, to taste
Sesame seeds
Extra green onions for garnish

Click here to get the instructions

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Zucchini Bread with Dried Cranberries

Nonstick cooking spray
1 3/4 cups shredded zucchini
3/4 cup packed light-brown sugar
2 tablespoons granulated sugar
1/3 cup canola oil
1/3 cup applesauce
2 teaspoons vanilla extract
2 large eggs
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
Fresh ground nutmeg-I didn’t measure, just a bit
1/8 teaspoon ground cloves
3/4 teaspoon salt
1/2-3/4 cup dried cranberries
Cinnamon/Sugar to sprinkle on top

Click here to get the instructions

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Zucchini Spice Cake

2 cups all purpose flour (or gluten free blend, Bob's Red Mill)
1 teaspoon baking powder
1 tsp baking soda
1/8 teaspoon sea salt
1/2 tsp ground black pepper
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
3/4 cup organic brown sugar
3/4 cup turbinado sugar or granulate white
1 cup unsalted butter, room temp
3 large eggs
1/2 cup buttermilk
1 tsp vanilla extract
1 1/2 cups shredded zucchini

Click here to get the instructions

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Kale: A Dutch Tradition

The leaves fall, the wind blows, and the farm country slowly changes from the summer cottons into its winter wools. ~Henry Beston

The first time I tasted kale was about twenty years ago when a co-worker brought it in for us to try. She was Dutch and the dish was a combination of kale and potatoes traditionally made in her family.

Kale is usually harvested by removing the outer leaves, and then the plant will produce more leaves. The mature leaves are the most tender, so those are on the outside. You can also allow the plants to stay out in the garden for a light frost then harvest the entire plant. You should be able to harvest some plants through early winter. Pick the kale and store at about 32 degrees F. It will keep for about 2-3 weeks.

One of my reader's shared with me their Dutch traditions of harvesting and eating kale:

The Dutch eat kale by the truckload this time of year in a traditional one pot boiled dinner called Boerenkool (Farmer's Cabbage). I have a little experience with curly kale to share. I would much rather buy it all clean and chopped from the green grocers, but when I have to prepare it for my Dear Dutch Family from scratch (his parents grow it in their garden), I find it much like spinach preparation in several ways. Washing the leaves is important because there is always grit somewhere. Because the leaves are so big they cannot be soaked in saltwater bath in a kitchen sink like spinach, each leaf has to be separately rinsed off ( which is tedious), then the central hard vein and stem of each leaf is trimmed out (also tedious). Remove any unhappy looking bits from the leaf as well. WHAT IS LEFT ARE THE TENDER PARTS.

Then the preparation goes like a train. Stack the leaves together and cut crosswise into thin ribbons. For a family of four, you will need a small mountain: start with about a kilo of leaves. You cook it much like spinach. using a bit of water and simmering until tender. I use a huge Dutch oven and the kale fills it half full, by the time it is cooked though it cooks way down. Traditionally vegetables were boiled to death in the Netherlands, but I think 30 minutes simmer is about right.

Boerenkool is not just kale. First you brown off a block of fat bacon about the size of a bar of Ivory soap in the pot, set the bacon aside, dump the prepped kale into the pot. Top with however many peeled and cubed boiling potatoes your family will eat, and a link or two of smoked sausage (rookworst): drop the bacon back on top. Add water. Simmer until the potatoes are ready to eat. Remove the meat from the pot, drain excess water. With a potato masher, mash the kale and potatoes together into a mass the consistency of slightly wet mashed potatoes. Spread the thick layer of "moes" (potato and kale) onto a platter. Slice the bacon and the worst, and arrange on top. Serve with mustard.

This is true autumn and winter family food even today on Dutch tables. It reminds me of the Irish boiled dinner my mother makes--- so butter and vinegar are not uncommon addition at the table at our house. Sometimes I sneak chopped onion and some carrots in the pot as well, but that is not traditional. Carrot, onion and potato mash is called "hutspot" and it is an entirely different traditional dish, but yummy! ~Eet Smakelijk! Jana