Winter
Squash
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Baked
Butternut Squash
Butternut Squash Cake
Roasted Butternut Squash Soup
See also:
Butternut Squash and Rutabaga
Purée on the Rutabaga page
The beauty of autumn colors are accented in the garden by the decorative array of winter squashes. A variety of colors, shapes, sizes and textures are represented in the harvest. Despite the diversity in looks, most winter squash are similar in the edible inside. Unlike summer squash, winter squash was not grown in North or Central America before European colonization.
Originating and flourishing first in South America, winter squash finally found its way north and by the early to mid 1800’s was a staple product. Particularly, it was cultivated in New England as necessary winter storage food. Its excellent storability and nutritive value make winter squash an important fall and winter vegetable for the seasonal eater. Still today, winter squash boasts ten times the vitamin A content of its summer squash relations, as well as being an excellent source of potassium. Winter squash is high in fiber and complex carbohydrates, and its versatility means that sweet warming squash will find its way into your heart and your tummy!
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1 lb. trimmed squash equals 2 cups cooked squash |
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Boil or steam 1 1/2-inch chunks for 15-20 minutes, or until tender as desired. You may peel the squash before or after. It is easier to peel after cooking, but must cool first. |
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Mash cooked squash and top with butter. Serve hot. |
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Puree cooked squash for a creamy soup, or add uncooked chunks to hearty soups or stews. |
Adapted from From Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce.
1 medium butternut squash
2 tablespoons brown sugar
1 teaspoon lemon juice
1/4 teaspoon salt
Paprika to taste
1 1/2 tablespoons butter
Cut squash in half lengthwise, and remove seeds. Place cut side up in a shallow baking dish; pour in water 1/2 inch deep. Sprinkle squash halves with sugar, lemon juice, salt, and paprika, dot with butter. Cover and bake at 375°F for 30 minutes. Uncover and bake an additional 30 minutes.
From www.hungrymonster.com.
2 cups sugar
2 tablespoons cinnamon
2 teaspoons baking powder
1/4 teaspoon salt
4 eggs
2 cups flour
2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 cup Crisco oil
2 cups butternut squash
Cook and mash the butternut squash (it may also be frozen). Mix all ingredients in a bowl. Put in a greased and floured 13 x 9 inch baking pan. Bake at 350°F for 45-50 minutes. Allow to cool. Makes 12-14 servings.
Icing:
8 ounces cream cheese
1 stick butter
1 teaspoon vanilla
1 pound confectioners’ sugar
Mix ingredients together. Add in the sugar, in stages, until the desired consistency. Cover cake generously.
From www.cooks.com.
2 large butternut squashes (1.5-2 lb each)
1/2 cup (2 oz) hazelnuts
6 tablespoons butter or olive oil
2 yellow onions, chopped
8 fresh sage leaves, shredded
6 cups chicken or vegetable stock
salt and pepper to taste
ground nutmeg to taste, if needed
pinch of sugar, if needed
Preheat oven to 400 degrees F. Prick each squash with the tip of a knife so it won't explode when it bakes. Place the whole squashes on a baking sheet and roast until they feel somewhat soft to the touch and a knife penetrates the skin easily, about one hour. Remove from the oven and, when cool enough to handle, cut in half lengthwise and remove and discard the seeds and fibers. Scoop out the pulp into a bowl and set aside.
While the squashes are cooling, reduce the oven temp to 350 F. Spread the hazelnuts on a baking sheet and toast until fragrant and the skins have loosened, about 10 minutes. Remove from the oven and, while still warm, place the nuts in a kitchen towel. Rub the towel vigorously to remove the skins; do not worry if small bits of skin remain. Chop and set aside.
In a saucepan over low heat, melt the butter. Add the onions and half of the sage and cook, stirring occasionally, until the onions are tender and translucent, 8-10 minutes. Add the stock and squash pulp, raise the heat to high, and bring to a boil. Reduce the heat to low and simmer for a few minutes to combine the flavors. Remove from the heat. Working in batches, puree the soup in a blender or food processor. Return to a clean saucepan. Alternately, pass through a food mill placed over the pan.
Reheat gently over medium-low heat. Season with salt and pepper. If the squash is starchy rather than sweet, a little nutmeg will help. If the nutmeg doesn't give the proper flavor balance, add a pinch of sugar. Ladle into warmed bowls and garnish with the hazelnuts and the remaining sage. Serve at once.
From twosmallfarms.com, a CSA located near Watsonville, CA.