Winter Squash and How to Cook Them
All pumpkins are squash, but not all squash are pumpkins.
Winter squash begins to ripen in September. Because they store well, they are available all through the fall and winter.
Here is a list of different varieties...
Green Kabocha, Buttercup, Carnival, Acorn, Red Kabocha, Red Kuri, Delicata, Sweet Dumpling, Hubbard, White Acorn, Honeynut, Turban, Spaghetti, and Butternut plus many more.
Winter squash has a lot of antioxidants, which can boost your immunity and help your body to fight off certain diseases.
Most winter squash can be used interchangeably in recipes. Many can be peeled, cut into pieces and roasted with olive oil, salt and pepper. Many can be boiled just like potatoes and mashed with butter and salt. You can eat the skin of many varieties. Here are just a few varieties of these winter prizes and some recipes that use them.
SUGAR OR PIE PUMPKINS
Make sure to choose a variety of pumpkin that's intended for cooking rather than for decoration. The ubiquitous field pumpkin -- the kind most commonly used to carve jack-o'-lanterns -- has watery, stringy flesh and is not recommended for eating. Sugar pumpkins and pie pumpkins are two widely available varieties that are good for cooking and baking, thanks to their dense, sweet flesh.
Pumpkins keep well at room temperature for up to a month. Stored in a cool cellar or refrigerator, they can last up to three months. Once cut, pumpkin pieces should be wrapped tightly and refrigerated. Use cut pumpkin within five days.
These pumpkins can be sliced in half, cooked and pureed to make all sorts of pumpkins recipes. So, don't throw them away after Halloween if they haven't been carved.
Is it better to use homemade pumpkin puree or is it ok to use canned pumpkin? Either. Seriously, canned pumpkin is just pumpkin. Period. So, unless you have a problem with the can (BPA), then it's ok.
Making Pumpkin Puree
Set the pumpkin on a cutting board and with a large, sharp knife, cut the top off the pumpkin. Then cut the pumpkin in half. Using a large spoon, scoop out the seeds. You don't have to get every last one. Then cut the two halves in half.
Place pumpkin pieces on a baking sheet face up and roast in a 350-degree oven for 45 minutes, or until pumpkin is fork-tender. (Don't drizzle olive oil on them or salt and pepper them. You want the puree to be pure.) Peel off the skin scraping all the “meat” from the skin.
Put the pumpkin in a food processor and pulse. If the pumpkin is very dry, add a little water. If the puree is overly watery, you should strain it through a cheesecloth or over a fine mesh strainer to get rid of some of the liquid.
You can either use this immediately or you can store it in the freezer for later use in ziplock bags. They will be good for up to a year.
Pumpkin Butter
2 pounds peeled, seeded, and diced sugar pie pumpkin (substitute canned if needed)
1/4 cup turbinado sugar
1/4 cup brown sugar
Pinch of salt
In a stainless steel pot, combine pumpkin, sugar, brown sugar, and salt; bring to a simmer. (If using fresh pumpkin, stir until it's tender, about 20 to 30 minutes.)
Continue simmering until the mixture starts to thicken, about 20 minutes. Remove from heat and transfer to a blender; blend until smooth. Return mixture to pot and heat for 10 minutes on low until it reaches desired thickness. Remove, cool, and serve.
Variation:
Apple-Cinnamon: add 1/2 pound of peeled and diced Granny Smith apples, 3/4 cup apple juice, 1 1/2 teaspoons ground cinnamon, and 1/2 teaspoon ground ginger. Spread this on toast for a sweet treat.
Cardamom-Clove: add 1 teaspoon ground cardamom, 1/2 teaspoon ground clove, and 1/2 teaspoon ground allspice. This slightly more savory butter goes well with meats such as pork.
Roasted Pumpkin with Shallots and Sage
Serves 4
1 medium sugar pumpkin (about 4 pounds), peeled, seeded, and cut into 2-inch chunks
4 shallots, peeled and quartered lengthwise
3 tablespoons olive oil
1/4 cup fresh sage leaves
Coarse salt and ground pepper
Preheat oven to 450 degrees. Divide pumpkin, shallots, oil, and sage between two large rimmed baking sheets; season with salt and pepper, and toss.
Roast until pumpkin is tender, 30 to 35 minutes, tossing once and rotating sheets halfway through.
BUTTERNUT SQUASH
There are so many delicious ways to use this versatile hard-shell squash, from soups and salads to lasagna and pizza. Like other winter squash, butternuts are at their best from early fall through winter.
Butternut squash have a hard, light-tan rind and a golden orange flesh. They range in size from 6 to 12 inches long and weigh between 2 and 5 pounds; choose one that feels heavy for its size. The skin should be smooth and uniform in color with a matte surface.
This hardy squash can be kept for up to three months in a cool, dry place. Do not refrigerate.
Butternut Squash Soup
Serves 12
6 slices bacon, cut in half crosswise
1 tablespoon unsalted butter
1 sweet onion, such as Vidalia or Walla Walla, coarsely chopped (about 3 cups)
2 1/2 pounds butternut squash, peeled, halved, seeded, and cut into 1-inch pieces (about 6 cups)
3 sprigs thyme
Coarse salt and freshly ground pepper
1 3/4 cups chicken broth
1 3/4 cups water
Cook bacon in a large pot over medium heat, flipping once, until brown and crisp, about 15 minutes. Drain on paper towels; discard fat from pot but do not wipe clean.
Melt butter in pot over medium heat. Cook onion, stirring occasionally, until softened and golden, about 15 minutes. Add squash, thyme, 1 tablespoon salt, broth, and water; increase heat to high and bring to a boil. Reduce heat, cover, and simmer until squash is tender, 12 to 15 minutes. Discard thyme.
Working in batches, puree soup in a blender until very smooth.
Return soup to pot and season with salt and pepper; cover to keep warm or reheat if necessary.
Divide among heatproof glasses and garnish each glass with bacon.
Bacon and soup can be made up to 3 days ahead, cooled completely, and stored in refrigerator in separate containers. Recrisp bacon on a baking sheet in a preheated 300 degrees oven, about 10 minutes, while reheating soup over low heat.
Butternut Squash Mash
Serves 7
2 tablespoons extra-virgin olive oil
2 large butternut squashes, trimmed, peeled, seeded, and cut into 3/4-inch chunks
1 teaspoon coarse salt
1 cup water
Pepper
Heat oil in a large pot over medium-high heat. Add squashes and salt. Cover, and cook, stirring occasionally, until partially tender, about 8 minutes (reduce heat if squash begins to brown). Add water, cover, and simmer over medium-high heat until completely tender and water has mostly evaporated, about 15 minutes. Mash with a potato masher. Season with pepper.
ACORN SQUASH
Acorn squash is at its peak in the fall, from early October through December, though many supermarkets carry it year-round.
With its ridged, dark-green skin, sweet yellow-orange flesh, and handy size, acorn squash is one of the most popular winter squashes. Choose acorn squash that is heavy for its size, with a hard skin free of blemishes.
The squash's sturdy exterior allows it to be stored at room temperature for up to one month, or longer if kept in a cool, dark place.
Glazed Squash
Serves 8
Healthy fat for baking sheets
3 acorn squashes (about 1 1/2 pounds each), halved, seeded, and sliced into 1-inch-thick crescents
Coarse salt and ground pepper
1/2 cup packed dark-brown sugar
Preheat oven to 400 degrees. Line two rimmed baking sheets with aluminum foil, and brush with fat.
Lay squash pieces on baking sheets. Season with salt and pepper; sprinkle squashes evenly with half the sugar. Roast until sugar has melted, about 5 minutes.
Remove baking sheets from oven. Using tongs, turn over pieces. Season with salt and pepper; sprinkle evenly with remaining sugar. Roast until tender, about 20 minutes.
Wild Rice Stuffed Squash
Serves 4
2 acorn squashes (1 1/2 pounds each), halved lengthwise, seeds removed
2 tablespoons butter
1 shallot, minced
2 garlic cloves, minced
1/2 teaspoon dried rubbed sage
Coarse salt and ground pepper
1 box (6 ounces) wild-rice blend (seasoning packet discarded)
1/2 cup dried cherries
1/2 cup pecans, chopped
Preheat oven to 450 degrees. On a rimmed baking sheet, arrange squash cut side down; cover sheet tightly with aluminum foil. Roast until tender when pierced with the tip of a paring knife, about 40 minutes.
Meanwhile, in a large saucepan, heat butter over medium. Add shallot, garlic, and sage; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add rice and 1 3/4 cups water; bring to a boil, cover, and reduce heat to low. Cook until tender, without stirring, about 25 minutes.
Remove rice from heat, and stir in cherries and pecans; season stuffing with salt and pepper. Season the inside of each squash half with salt and pepper. Dividing evenly, mound stuffing into halves, and serve.
Roasted Acorn Squash with Shallots and Rosemary
Serves 6
2 prepared Acorn squash, 2 pounds each
8 shallots
6 small sprigs fresh rosemary
3 tablespoons olive oil
1/4 cup balsamic vinegar
2 teaspoons coarse salt
1/2 teaspoon ground pepper
Preheat oven to 450 degrees. Prepare acorn squash by halving and scooping out seeds. Carefully cut each half into four wedges.
Peel shallots, leaving root ends intact (separate into lobes, if large). Combine on a rimmed baking sheet with squash, fresh rosemary, olive oil, and balsamic vinegar. Season with coarse salt and ground pepper; toss well to coat, and spread in a single layer.
Roast, turning squash halfway through, until browned and tender, 35 to 40 minutes.
SPAGHETTI SQUASH
Like other hard-shelled winter squash, spaghetti squash is harvested in the early fall. The squash keeps for months in cool storage, so it is available in markets throughout the winter and spring.
Mature spaghetti squash is oblong in shape with a creamy-yellow shell. Choose firm squash that's free of soft spots and feels heavy for its size.
Uncut spaghetti squash keeps well in a cool, dry place for up to a month.
Simple Roasted Spaghetti Squash
Makes 6 cups
1 medium spaghetti squash (3 1/4 pounds)
Preheat oven to 375 degrees.
With a small sharp knife, prick squash all over. Place on a rimmed baking sheet and roast until tender when pierced with knife, about 1 hour 20 minutes, flipping halfway through.
When cool enough to handle, halve lengthwise and scoop out seeds. Scrape squash with a fork to remove flesh in long strands. Serve warm or refrigerate squash in an airtight container, up to 3 days.
Roasted Spaghetti Squash with Parmesan and Herbs
Serves 6
2 1/2 tablespoons unsalted butter
2 shallots, diced small
2 garlic cloves, minced
1 teaspoon chopped fresh thyme leaves
3/4 teaspoon chopped fresh rosemary leaves
6 cups roasted spaghetti squash
1/4 cup chopped fresh parsley
2 tablespoons grated Parmesan
Coarse salt and ground pepper
In a large nonstick skillet, melt butter over medium. Add shallots and garlic and cook until softened, 7 minutes. Stir in thyme and rosemary and cook until fragrant, 1 minute. Add squash and toss to combine. Cook until warmed through. Stir in parsley and Parmesan and season with salt and pepper.
DELICATA SQUASH
Although considered a winter squash, Delicata squash belongs to the same species as all types of summer squash, including pattypan squash, zucchini, and yellow crookneck squash. This is the recipe we will make in class today...
Delicata Squash Tian
6 Delicata squash
2 tablespoons butter
1/2 teaspoon thyme leaves, fresh chopped
1/2 teaspoon sage, fresh chopped
1/2 teaspoon rosemary, fresh chopped
2 ounces parmesan cheese, shreds or shaved
1 teaspoon garlic salt
salt to taste
garnish with fresh thyme if desired
Preheat oven to 400 degrees.
Wash Delicata squash and dry them.
Cut off both ends and then scoop out the seeds (from both directions.)
Slice them very, very thinly. Use a mandolin if you have one.
In a large bowl, toss the rings with melted butter, herbs and salt.
Butter the sides and bottom of your pan.
Arrange the squash in a cast iron or oven-safe casserole pan.
Top with the cheese and place the dish in the oven.
Bake for 20 minutes covered with foil and then uncover for the last 20 minutes. If you find the tops start to get too browned just put the cover back on. The cover also helps steam them so they get super soft.
Garnish with fresh thyme leaves.