Winter Squash

[Kitchen Witch]

Winter squash consists of acorn, butternut, hubbard squash, turban squash

[Kitchen Witch]

Gratin of Butternut Squash

1 large butternut squash (3 1/4 pounds), peeled and seeded (2 1/2 pounds)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups heavy cream
3 tablespoons grated Parmesan cheese

Butternut is one of my favorite squashes. We often bake a small butternut squash (about 1 pound) at home; we split it lengthwise, seed it, score the flesh with a knife, sprinkle on a little salt, and bake, skin side down, for 1 hour in a 400-degree oven. Excellent in soup and pureed, butternut squash is always welcome at our table. This gratin is quite rich and should be reserved for special occasions, like Thanksgiving.

Cut off and discard the stem of the squash, then cut the squash into two pieces by cutting through it horizontally at the bottom of the neck. This will make it easier to peel.

Peel the cylindrical neck lengthwise, removing enough skin so that the orange flesh underneath is revealed. (Under the outer skin there is a layer of green, which should be removed.) Peel the round part of the squash by cutting around it in a spiral fashion with a sharp knife; it is easier to peel a round object in this manner.

Cut the rounded part in half lengthwise, and, using a spoon, scoop out the seeds. Then cut the squash into 1/8-to-1/4-inch slices, either with a knife or in a food processor fitted with the slicing blade.

Preheat the oven to 400 degrees. Place the squash slices in a large saucepan, cover them with water, and bring to a boil. Boil over high heat for 1 1/2 to 2 minutes, then drain in a colander. The pieces will break a little in cooking. Arrange pieces in a gratin dish, and sprinkle with the salt and pepper. Pour on the cream, and stir gently with a fork to distribute the additions properly. Cover with the cheese, and bake for about 30 minutes.

At serving time, brown the top of the gratin by heating it under a hot broiler for 4 to 5 minutes. Serve immediately.

Makes 6 servings.

[Kitchen Witch]

Squash Soup with Horseradish Cream
The combination of cream, curry powder, and horseradish makes a wonderful topping for this soup.

Serve 6

* 1 butternut squash
* 1 cooking apple
* 2 tablespoons butter
* 1 onion, minced
* 1 to 2 teaspoons curry powder, plus extra to garnish
* 3 ½ cups vegetable stock
* 1 teaspoon chopped fresh sage
* 2/3 cup apple juice
* salt and freshly ground black pepper
* lime shreds, to garnish (optional)

For the horseradish cream

* 4 tablespoons heavy cream
* 2 teaspoons horseradish sauce
* ½ teaspoons curry powder

Peel the squash, remove the seeds, and chop the flesh. Peel, core, and chop the apple.

Melt the butter in a large saucepan. Add the onion and cook, stirring occasionally, for 5 minutes until soft. Stir in the curry powder and cook to bring out the flavor, stirring constantly, for 2 minutes.

Add the stock, squash, apple, and sage. Bring to a boil. Lower the heat, cover and simmer for 20 minutes until the squash and apple are soft.

Meanwhile, make the horseradish cream. Whip the cream in a bowl until stir. Stir in the horseradish sauce and curry powder. Chill until required.

Puree the soup in a blender or food processor. Return to the rinsed pan and add the apple juice, with salt and pepper to taste. Reheat slowly, without boiling.

Serve the soup in warm bowls, topped with a spoonful of horseradish cream and a dusting of curry powder. Garnish with a few lime shreds, if you like.

[Kitchen Witch]

Squash, Bacon, and Swiss Cheese Soup
This is a lightly spiced squash soup, enriched with plenty of creamy melting cheese.

Serves 4

* 2 pounds butternet squash
* 8 ounces smoked slab bacon
* 1 tablespoon oil
* 1 ½ cups roughly chopped onions
* 2 garlic cloves, crushed
* 2 teaspoons ground cumin
* 1 tablespoon ground coriander
* 2 cups diced potatoes
* 3 ½ cups vegetable stock
* 2 teaspoons, cornstarch
* 2 tablespoons sour cream
* hot-pepper sauce to taste
* salt and freshly ground black pepper
* 1 ½ cups grated Gruyere cheese, to serve
* crusty bread, to serve

Cut the squash into large pieces. Using a sharp knife, carefully remove the skin, wasting as little flesh as possible.

Scoop out and discard the seeds. Chop the squash into small chunks. Remove all the fat from the bacon and roughly chop it into small pieces.

Heat the oil in a large saucepan. Add the onions and garlic and cook for 3 minutes, or until they begin to become soft.

Add the bacon and cook for about 3 minutes. Stir in the spices and cook over low heat for a minute longer.

Add the chopped squash, potatoes, and stock. Bring to a boil and simmer for 15 minutes, or until the squash and potatoes are tender.

Blend the cornstarch with 2 tablespoons water and add to the soup with the sour cream. Bring to a boil and simmer, uncovered, for 3 minutes. Adjust the seasoning and add hot-pepper sauce to taste.

Ladle the soup into warm bowls and sprinkle the cheese on top. Serve immediately with crusty bread to scoop up the melted cheese.

[Kitchen Witch]

Butternut Squash and Roasted-Garlic Bisque

2 heads of garlic, halved crosswise
1 teaspoon olive oil 1/4 cup (1/2 stick) butter
3 cups chopped onions
3/4 cup chopped carrots
1/2 cup chopped celery
4 pounds butternut squash, peeled, seeded, cut into 1-inch pieces
6 cups canned low-salt chicken broth
3 tablespoons chopped fresh sage

1/2 cup plus 1 tablespoon whipping cream (can use milk instead)

Preheat oven to 350°F. Rub cut surfaces of garlic with oil. Put halves back together to reassemble heads. Wrap each tightly in foil; bake until tender, about 40 minutes. Cool garlic in foil.

Melt butter in heavy large pot over medium heat. Add onions, carrots and celery; sauté until onions are beginning to soften, about 5 minutes. Add squash, broth and 2 tablespoons sage. Bring to boil. Reduce heat; simmer uncovered until squash is tender, about 25 minutes.

Meanwhile, unwrap garlic. Squeeze from skin into small bowl. Discard skin. Mash garlic with fork until smooth.

Stir garlic into soup. Working in batches, purée soup in blender until smooth. Return to pot. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.) Stir in 1/2 cup cream. Season to taste with salt and pepper. Transfer soup to tureen. Drizzle with remaining 1 tablespoon cream.

Sprinkle with remaining 1 tablespoon sage.

Makes 12 servings.

[Kitchen Witch]

Pasta with Butternet Squash and Sage

1 medium onion, chopped
2 tablespoons olive oil
1-lb butternut squash, peeled and cut into 2-inch pieces
3/4 cup water
1 teaspoon chopped fresh sage
1 lb gemelli or penne rigate pasta
2 tablespoons chopped fresh flat-leaf parsley
1 cup freshly grated parmesan plus additional for sprinkling
2 tablespoons unsalted butter (optional)

Active time: 25 min Start to finish: 35 min.

For a savory addition, toss a little sautéed pancetta or bacon into this pasta.

Cook onion in oil in a large nonstick skillet over moderately high heat, stirring occasionally, until golden. Finely chop squash pieces in a food processor and add to onion with water and salt to taste. Simmer, covered, stirring occasionally, 15 minutes, or until squash is tender. Add sage and simmer 1 minute more. Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1 cup cooking liquid in a cup and drain pasta. Return pasta to pot and add squash mixture, parsley, 1 cup parmesan, butter, and plenty of freshly ground black pepper, stirring until butter is melted. Season with salt and add some of reserved pasta cooking liquid to moisten if necessary.

Serve sprinkled with additional parmesan.

Serves 4.

[Kitchen Witch]

Butternut Squash Soup with Ginger

2 butternut squash (about 4 3/4 pounds total), halved lengthwise, seeded

2 tablespoons vegetable oil
2 cups thinly sliced onion
1 tablespoon golden brown sugar
2 teaspoons minced fresh ginger
2 garlic cloves, coarsely chopped
1/2 cinnamon stick
5 cups (or more) canned low-salt chicken broth

Chopped fresh parsley

Preheat oven to 375°F. Oil baking sheet. Place squash, cut side down, on baking sheet. Bake until squash is very soft, about 50 minutes. Using paring knife, remove peel from squash; discard peel. Cut squash into 2-inch pieces. Heat oil in heavy large pot over medium-low heat. Mix in onion, brown sugar, ginger, garlic and cinnamon. Cover pot and cook until onion is tender, about 15 minutes. Add squash and 5 cups chicken broth. Bring to boil. Reduce heat to medium-low. Cover and simmer 10 minutes. Discard cinnamon.

Working in batches, purée soup in blender. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Return soup to pot. Season soup with salt and pepper. Bring to simmer, thinning soup with more broth if necessary. Ladle into bowls. Sprinkle with parsley and serve.

Serves 6.

[Kitchen Witch]

Honey-Glazed Butternut Squash

1/4 cup olive oil
2 medium butternut squash, peeled, cut into 3/4-inch cubes (about 6 cups)
1/4 cup honey


Heat oil in heavy large nonstick skillet over medium heat. Add squash; cover and cook until squash is just tender and beginning to color, stirring occasionally, about 12 minutes. Add honey; toss until squash is glazed. Season with salt and pepper.

Serves 8.

[Kitchen Witch]

Apple-Filled Acorn Squash Rings with Curry Butter

6 tablespoons (3/4 stick) butter
1 large onion, chopped
1 1/2 tablespoons curry powder
2 Granny Smith apples, peeled, cored, diced (about 2 1/3 cups)
2/3 cup apple juice
1/2 cup dried currants

8 1-inch-thick unpeeled acorn squash rings (from 2 medium), seeded Though not a traditional Thanksgiving spice, curry powder lends a wonderful and subtle flavor to this lovely side dish.

Melt 1 tablespoon butter in heavy large skillet over medium heat. Add onion and sauté until tender, about 12 minutes. Add 1 tablespoon curry powder; stir 1 minute. Add apples, apple juice, and currants. Sauté until liquid evaporates, about 6 minutes. Season filling to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)

Preheat oven to 350°F. Melt 5 tablespoons butter in small skillet over medium heat. Add 1/2 tablespoon curry powder; stir until fragrant, about 1 minute. Transfer curry butter to bowl. Brush 2 large rimmed baking sheets with some curry butter. Arrange squash in single layer on sheets. Sprinkle with salt and pepper. Scoop filling into center of rings. Drizzle remaining curry butter over squash and filling (mostly on squash). Cover with foil. Bake squash rings until squash is tender when pierced with skewer, about 40 minutes. Using spatula, transfer squash rings with filling to plates.

Makes 8 servings.

[Kitchen Witch]

Baked Acorn Squash

1 acorn squash
1t butter or margarine
Cinnamon
Sugar
Ginger
Nutmeg


Cut 1 acorn squash in half. Scoop out seeds. Put 1 teaspoon of butter in the center of each half, then sprinkle with cinnamon and sugar, ginger, and nutmeg. Place both squash halves in a pan with 1/4 inch water and bake at 350°F for one hour.

Serves 2.

[Kitchen Witch]

Roasted Butternut Squash and Caramelized Onion Tart

pastry dough
pie weights or raw rice for weighting shell
1 small butternut squash (about 1 pound)
1 1/2 teaspoons olive oil plus about 2 teaspoons for brushing squash
1 small onion
1 1/2 tablespoons unsalted butter
1 whole large egg
1/2 large egg yolk (1/2 tablespoon)
1/3 cup heavy cream
3/4 cup grated Italian Fontina cheese (about 2 1/2 ounces)
1/3 cup freshly grated Parmesan (about 1 ounce)
1/4 cup crumbled mild soft goat cheese (about 1 ounce)
1 1/2 teaspoons minced fresh herbs such as rosemary, thyme, and marjoram leaves
1/2 teaspoon salt
freshly ground black pepper
1/3 cup fine fresh bread crumbs
On a lightly floured surface roll out dough into a 12-inch round (about 1/8 inch thick). Fit dough into an 11-inch tart pan with a removable fluted rim. Freeze shell 15 minutes.

Preheat oven to 375°F.

Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven until edge is pale golden, about 20 minutes. Carefully remove foil and weights or rice and bake shell 10 minutes more, or until bottom is golden. Leave oven on. Cool shell in pan on a rack.

Halve squash and scoop out seeds. Lightly brush each cut side with about 1 teaspoon oil and on a baking sheet roast squash, cut sides down, in middle of oven 40 minutes, or until soft.

While squash is roasting, thinly slice onion and in a heavy skillet cook in 1/2 tablespoon butter and remaining 1 1/2 teaspoons oil over moderate heat, stirring occasionally, until soft and golden brown, about 20 minutes.

Cool squash and scoop out flesh. In a food processor purée squash. Add whole egg, egg yolk, and cream and blend well. Transfer mixture to a large bowl and stir in cheeses, herbs, onion, salt, and pepper to taste. Pour filling into shell, smoothing top.

In a small skillet melt remaining tablespoon butter and stir in bread crumbs until combined well. Sprinkle bread crumb mixture evenly over filling. Bake tart in middle of oven 40 minutes, or until filling is set. Cool tart in pan on rack 10 minutes and carefully remove rim.

Serves 6 to 8.

[Kitchen Witch]

Squash Custard Pie

3/4 cup of squash purée
2 large eggs, separated
Scant 3/4 cup of vanilla sugar made with light brown sugar
Pinch of fine sea salt
1 1/3 cup whole milk
3 tablespoons all-purpose flour
One pre-baked 10-inch tart pastry
1/4 teaspoon ground cinnamon
This pie is best made with freshly cooked kuri squash purée.

1. Preheat the oven to 425°F.

2. In a medium-sized bowl whisk together the squash and the egg yolks until combined. Whisk in the sugar and the salt and the milk, then whisk in the flour until smooth.

3. In another medium-size bowl, lightly whisk the egg whites to the soft peak stage. Whisk the egg whites lightly into the squash mixture, then pour it into the pre-baked pie shell. Sprinkle the cinnamon over the top and bake in the bottom third of the oven for 10 minutes. Reduce the heat of the oven to 350°F and continue baking until the pie is nearly set but still moves slightly, 25 to 30 minutes. Let it cool to room temperature before serving.

One 10-inch pie (6 to 8 normal servings, 10 - 12 Thanksgiving servings).

[Kitchen Witch]

Sherried Winter Squash Bisque

2 tablespoons olive oil
1 medium onion, chopped
1 2-pound butternut squash, peeled, cubed (about 6 cups)
1 14 1/2-ounce can diced tomatoes, drained
2 tablespoons dry Sherry
2 1/2 cups (or more) canned vegetable broth

2/3 cup nonfat milk
2 tablespoons chopped fresh thyme or 2 teaspoons dried

Nonfat plain yogurt
Fresh thyme sprigs
Other varieties of sweet yellow-fleshed winter squash-such as acorn squash-are perfect for this soup. Nonfat milk and vegetable broth keep the soup low in fat, but also give it a surprisingly velvety texture.


Heat olive oil in heavy large saucepan over medium-high heat. Add chopped onion and sauté until translucent, about 5 minutes. Add butternut squash and sauté until beginning to brown, about 10 minutes. Add tomatoes and Sherry. Boil until almost all liquid evaporates, about 30 seconds. Stir in 2 1/2 cups vegetable broth. Bring to boil. Reduce heat, cover and simmer until squash it very tender, stirring occasionally, about 30 minutes.

Puree soup in blender in batches until smooth. Return soup to same saucepan. Stir in milk and chopped thyme. Bring to simmer. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover tightly and refrigerate. Bring soup to simmer before serving, thinning with more broth, if desired.)

Ladle soup into bowls. Top with dollop of yogurt. Garnish with thyme sprigs.

Serves 6.

[Kitchen Witch]

Creamless Creamy Squash Soup

1 celery rib, chopped
1 medium carrot, chopped
1 medium onion, chopped
2 tablespoons fine-quality extra-virgin olive oil (preferably Tuscan) plus additional for drizzling
1 lb winter squash such as butternut, peeled, seeded, and cut into 1/2-inch cubes
1/2 lb boiling potatoes, peeled and cut into 1/2-inch cubes
1 whole fresh peperoncino (small hot Italian green pepper) or 3/4 teaspoon dried hot red pepper flakes
2 teaspoons coarse sea salt
3 1/2 cups boiling water plus additional for thinning
1 crisp amaretto (Italian almond macaroon), finely crushed (2 tablespoons)

Active time: 30 min Start to finish: 1 hr

Cook celery, carrot, and onion in 2 tablespoons oil in a 3-quart heavy saucepan over low heat, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add squash, potatoes, peperoncino, and sea salt. Stir in 3 1/2 cups boiling water and simmer, covered, until vegetables are very tender, about 20 minutes.

Remove and discard peperoncino (if using pepper flakes, leave in soup). Purée soup in batches in a blender (use caution when blending hot liquids), adding more water to thin to desired consistency.

Serve soup drizzled with additional oil and sprinkled with amaretto crumbs.

Makes about 6 cups.

[Kitchen Witch]

Butternut Squash and Sweet Potato Puree

Nonstick vegetable oil spray
1 1 3/4-pound butternut squash, halved lengthwise, seeded
2 pounds yams (red-skinned sweet potatoes; about 4), halved lengthwise
1/2 cup (or more) canned beef broth
1 teaspoon Ras el Hanout

3 tablespoons olive oil
2 onions, chopped
1 red bell pepper, chopped
1 teaspoon sugar

Caramelized onions and chopped red bell pepper add subtle sweetness to this lightly spiced side dish.

Preheat oven to 375°F. Spray large baking sheet with cooking spray. Place squash and yams on prepared baking sheet, cut side down. Roast until very tender, about 1 hour. Cool slightly. Scoop out flesh and transfer to large saucepan. Mash with potato masher until smooth. Stir in broth and ras el hanout. Season puree to taste with salt and pepper. (Puree can be made 1 day ahead. Cover and refrigerate.)

Heat oil in heavy large skillet over medium heat. Add onions, bell pepper, and sugar. Sauté until onions are golden brown and tender, about 15 minutes.

Season to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm before continuing.)

Bring puree to simmer, adding more broth to thin if necessary. Stir in 3/4 of onion-bell pepper mixture. Transfer to serving bowl. Top with remaining onion-bell pepper mixture and serve.

Makes 6 servings.

[Kitchen Witch]

Spiced Butternut Squash

4 pounds butternut squash, peeled, seeded, cut into 1-inch cubes
1/3 cup canola or vegetable oil
2 tablespoons Latin Spice Mix (see recipe below)
1/4 teaspoon cayenne pepper

Latin Spice Mix

1/4 cup cumin seeds
3 tablespoons whole black peppercorns
1 tablespoon coriander seeds
2 tablespoons sugar
1 1/2 teaspoons sea salt

Combine cumin, peppercorns and coriander in heavy medium skillet. Stir over medium heat until fragrant and toasted, about 8 minutes. Cool slightly. Finely grind toasted spices in blender. Transfer to small bowl. Mix in sugar and salt.

Makes about 1/2 cup.



Preheat oven to 400°F. Toss all ingredients in large bowl to coat. Arrange squash on large rimmed baking sheet. Bake until squash is tender and beginning to brown, stirring occasionally, about 45 minutes. Transfer squash to bowl.

Makes 6 servings.

[Kitchen Witch]

Squash Puree with Olice Oil and Lime

3 1/2 pounds calabaza (available at Hispanic markets) or butternut squash, peeled, seeded, and cut into 2-inch chunks
1/4 cup olive oil (preferably extra-virgin)
2 to 3 tablespoons fresh lime juice, or to taste
freshly grated nutmeg to taste

In a steamer set over boiling water steam the squash, covered, for 15 to 20 minutes, or until it is very tender. Reserve the steaming liquid and force the squash through a ricer or food mill set over a large bowl. Stir in the oil, the lime juice, and enough of the reserved steaming liquid to reach the desired consistency and season the squash purée with the nutmeg and salt and pepper. The squash purée may be made 3 days in advance, kept covered and chilled, and reheated, adding additional water as needed.

Makes about 6 cups, serving 10 as part of a buffet.

[Kitchen Witch]

Acorn Squash Puree

3 acorn squash, halved, the seeds and strings discarded
2 tablespoons unsalted butter
freshly grated nutmeg to taste

Sprinkle the cavities of the squash halves with salt and arrange the squash, inverted, in one layer in a buttered baking dish. Bake the squash, covered with foil, in the middle of a preheated 375°F. oven for 1 hour and let it cool until it can be handled. Scoop out the squash pulp, discarding the skin, and in a food processor purée it with the butter. Transfer the purée to a saucepan and simmer it, stirring occasionally, until the excess liquid is evaporated. Season the purée with the nutmeg and salt and pepper. The purée may be made 1 day in advance and kept covered and chilled.

Serves 6.

[Kitchen Witch]

Roasted Butternut Squash Soup

Nonstick vegetable oil spray
1 2-pound butternut squash, halved lengthwise, seeded

2 cups (about) canned low-salt chicken broth
Pinch of grated nutmeg
1 cup nonfat milk
Nonfat sour cream (optional)
Chopped fresh chives or green onions (optional)

Preheat oven to 375°F. Spray 13x9x2-inch glass baking dish with vegetable oil spray. Place squash cut side down in prepared dish. Pierce each squash half several times with toothpick or skewer. Bake until squash is tender, about 45 minutes.

Using large spoon, scrape squash into processor; discard peel. Add 1 1/2 cups broth and nutmeg and puree until smooth. Transfer puree to heavy large saucepan. Mix in milk and enough broth to thin to desired consistency. Stir soup over medium heat until heated through. Season to taste with salt and pepper. Ladle soup into bowls. Top with dollop of sour cream and chives, if desired.

Serves 4.