Winter Squash Recipes

[Alan]

As I am fairly new to the world of winter squash (and cooking for that matter) I would love to have some of your reciepies for this coming fall since I am growing so many great storage varieties.
-Alan

[bunkie]

i usually use this recipe for acorn squashes, but any squash with a similar texture could probably work.

cut the squash in half lengthwise, and set in a baking dish with a little water in it, cut sides up. put into the squash halves a couple dabs of butter, some crumbles of bacon, a few pieces of a tart apple, and a little drizzle of brown sugar or maple syrup...a bit of lemon juice can be added also. cover with tinfoil and bake at 325 plus till the squash is tender.

we've also stuffed winter squashes with a bread-turkey type stuffing and baked, or even a bell pepper rice stuffing and baked. both delish!)

[Alan]

Bunkie, I just wanted to take a moment to thank you for that recipie, it has been amazing!

[bluelacedredhead]

Alan, sorry that I didn't see this post before. I will find a couple of Favourite recipes and post them tonight.

[bluelacedredhead]

Fruit Stuffed Acorn Type Squash

2 medium acorn type squash
1/4 tsp salt
2 cups chopped unpeeled tart apples
3/4 cup fresh or frozen cranberries
1/4 cup brown sugar, packed
2 tbsps butter, melted
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg

Cut squash in half lengthwise; discard the seeds (or save them ) Place squash cut side down in an ungreased 13x9 baking dish. Add one inch of hot water to the pan. Bake, without covering for 30 minutes at 350F. Drain water from pan; turn squash cut side up. Sprinkle with salt.

Combine the remaining ingredients and spoon into the squash halves. Bake another 40 to 50 minutes or until squash is fork tender. Yield: 4 servings

[bluelacedredhead]

Next recipe is one that was in Martha Stewart Living Magazine in October 2005. A Classic issue that was!! Great article about the Great Pumpkin Patch in Arthur, Illinois and this recipe. It was a Good Thing!! (I tried to access the link, but it says it's not available at this time??)

Spicy Squash & Pasta

2 lbs winter squash (butternut, acorn or similar)
1/4 cup extra virgin olive oil
coarse salt & fresh ground pepper
2 cloves garlic, minced
1/2 tsp red pepper flakes
1 tsp fresh thyme, finely chopped
1 tsp fresh sage chopped
1 tsp chopped fresh rosemary
1 pound perciatelli, bucatini or spaghetti
3 tbsps coarsely chopped italian flat leaf parsely
3/4 cup fresh ricotta
Parmesan

Preheat oven to 400F. Cut squash in halves. Remove seeds (saving for another use )
Drizzle with oil, season with S&P.
Place squash, cut side up on a baking sheet. Bake 10 minutes, then flip and bake until fork tender, approx another 40 or 50 mins more.

Scoop flesh into a bowl, discarding the skins.

Heat 2 tbsps oil in a medium skillet over medium heat. Add garlic, a pinch of salt, the pepper flakes and 3/4 tsp each of thyme, sage and rosemary. Cook until garlic is golden, stirring occasionally. Add the squash, cook, stirring and mashing with a spoon until heated through.

Meanwhile, in a large pot of boiling water, cook your pasta until al dente. Drain well.

Heat remaining oil in a large skillet over medium heat. Add cooked pasta, parsley and the remaining thyme, sage and rosemary. Season with salt. Toss to combine. cook until heated through.
Divide pasta among serving bowls. Top with squash mixture and ricotta cheese, dividing evenly. Garnish with parsley. Drizzle wtih oil and parmesan.

[bluelacedredhead]

Pumpkin bread recipe coming soon to this station.

[bluelacedredhead]

Pumpkin Loaf

--------------------------------------------------------------------------------

Ingredients

3/4 c oil
1 c white sugar
2 eggs beaten
1 cup well smashed and mashed or tinned pumpkin or rich tasting winter squash
1-1/2 c flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 tsp salt
1 c nuts (optional)
1/2 cup raisins
Procedure

Fold ingredients together until well mixed. Then pour into a greased loaf pan.
Bake at 350F for one hour or until toothpick put in centre of loaf comes out clean.

[bluelacedredhead]

Meatloaf in a Pumpkin

www.rachaelray.com/heirloom.php?heirloom_id=7

[Alan]

Thank you for the pumkin loaf reciepie blue! Guess what's going to get baked up sometime this week!

Sounds freaking good.

I can now soundly say, I am in love with winter squash!

[lavandulagirl]

I have found that cooking an acorn squash with some butter and real maple syrup is really tasty. We do that a lot here at our house. I put about 2 tbsp syrup in the cavity of each 1/2 of the squash, and bake til tender. It's a good complement to pork roast or ham, anf takes next to no time to make.

[johno]

I cooked a pork roast (on the stove, in a covered pot - the oven's broken...) last night, and decided to try some of the immature Magdalena Big Cheese squash with it. I cubed the squash and let it simmer with the roast until they were tender. There was a little chicken bullion in the water... That was the best squash I ever had!

[bluelacedredhead]

Oh man, I hit the jackpot today and it was sitting on a shelf in my basement since for 17 years! It's the November 1990 issue of Country Living Magazine with a food feature about winter squash.
Recipes include Curried Squash Soup, Pepper Squash Bread (using Acorn Squash which is also known as Pepper Squash in some areas and Black Pepper), Squash Fritters, Squash Ratatouille and a Warm Slaw using shredded cabbage and shredded butternut (or other) winter squash. I've got half a cabbage in the fridge leftover after making tonight's supper and no lack of winter squash in the basement. Might just try add this to the menu tomorrow night.

[cff]

I love different types of bread and just picked up a new book written by Laurel Robertson / The Laurel's Kitchen Bread Book.

BLRH could you post the Pepper Squash Bread recipe ?

It sounds good!

[bluelacedredhead]

Pepper Squash Bread with Pepper

4-1/2 to 5-1/2 cups all purpose flour
1/4 cup sugar
2 packages rapid rising dry yeast
1-1/2 teaspoons cracked black pepper
1 teaspoon salt
1 cup cooked acorn (pepper) squash puree, warmed slightly
6 tablespoons butter, softened
1/2 cup hot water (120F to 130F)
1/4 cup milk, scalded and cooled to 120F
Egg Wash (as below)

In a large bowl combine 4-1/2 cups of the flour, sugar, yeast, black pepper & salt.
In a small bowl, combine the squash puree, butter, hot water and milk, mixing well. Add to flour mixture and stir well to combine.

Turn dough out onto a well floured surface. Knead the dough, adding more of the flour if necessary to make it smooth and elastic, approx 10 to 12 minutes.
Wash, dry and oil the mixing bowl. Place dough in the oiled bowl, turning to bring the oiled side up. Cover with a clean cloth. Let dough rise in a warm place, away from drafts (such as an unlit oven for an hour or until dough doubles in size).
On a lightly floured surface, roll out dough to a 10 inch square. Cut square into Ten 10x1 inch strips. On a greased baking sheet, weave the strips, five across and five down, into a lattice design. Pinch ends of strips together to seal edges of bread. Cover with a clean cloth and let rise again until double in size, approx 40 minutes. Meanwhile, prepare the egg glaze.

Egg Glaze: In a small bowl, beat 1 large egg and 1 tablespoon of water together until well blended.

Heat oven to 350F. Brush top of bread with the egg glaze and bake 30 to 40 minutes or until well browned and the centre springs back when lightly pressed with fingertip. Serve warm or cool on wire rack to serve at room temperature.