Winter squash recipes

17 years ago

We had a cool snap (not a cold snap, only 60 degrees) so some of my winter squash vines are dying. I harvested the fruit, but a lot of it has little holes from some kind of worm/caterpillar (grrr!!!) So, I'll be eating a lot of winter squash in the next few weeks, and I'd love recipes and suggestions. In that spirit, I offer something I just made tonight.

Here's the inspiring recipe:

Squash Soup

Recipe courtesy Alton Brown

Prep Time: 10 min Inactive Prep Time: 0 min Cook Time: 40 min Level:

Easy Serves:

4 servings

Ingredients

6 cups (about 2 large squash) seeded 2-inch wide chunks butternut squash

Melted butter, for brushing

1 tablespoon kosher salt, plus 1 teaspoon

1 teaspoon freshly ground white pepper, plus 1/2 teaspoon

3 cups chicken or vegetable stock

4 tablespoons honey

1 teaspoon minced ginger

4 ounces heavy cream

1/4 teaspoon nutmeg

Directions

Preheat the oven to 400 degrees F.

Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon freshly

ground white pepper. On a sheet pan lay the squash flesh side up. Roast for about 30 to 35 minutes or until

the flesh is nice and soft. Scoop the flesh from the skin into a pot and add the stock, honey, and ginger. Bring to a simmer and puree

using a stick blender. Stir in the heavy cream and return to a low simmer. Season with salt, pepper, and

nutmeg.

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Here's my recipe:

Toss chunks of peeled butternut squash with butter and Penzey's Sate Seasoning (this includes salt, sugar, garlic, white onion, coriander, shallots, ginger, turmeric, paprika). This is a very subtle seasoning, so use generously. Bake squash until soft. Add squash, 1 can chicken broth. Heat until simmering, then liquify with immersion blender. Add 1 cup cream and stir. This is very yummy, but the color is brown, so it's not pretty. Maybe I'll add some beta carotene (j/j). I think I'll try a batch with coconut milk instead of cream.

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Comments (2)

Macmex
17 years ago
We learned to enjoy atole, a drink consumed in many parts of Mexico. Atole can be made of many different ingredients, such as corn starch, corn itself, sweet potato or squash. Here are two recipes for squash (or pumpkin) atole. The first makes a more traditional atole, as one might find in Mexico. The second is our own creation, Americanized to taste like pumpkin pie.

George
Tahlequah, OK

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Recipe for Atole de Calabaza (squash atole)

- Cut chunks of winter squash into your pot so that they fit. I left the shell on them and scooped the flesh off after cooking.
- Add sufficient water to boil/steam the squash.
- Add molasses and some cinnamon to the water and squash in the pot, so that the solution will be sweet to taste when finished.
- Cover on low flame and cook till tender.
- Remove shell from chunks and return the flesh to the pot.
- Transfer squash and molasses solution to a blender, add a few "glugs" of milk to each blender full and blend to get rid of strings and chunks. How much you blend is up to you. IÂve had squash atole that had chunks, strings and entire seeds in it, and it was delicious. Our family prefers to blend it to a uniform smoothness. At this time you taste it and add additional sweetener if necessary. The amount I make takes several blender-fulls to finish, as I make about 2 quarts.
- Enjoy! Something that is really good is to dip pieces of French bread or hard roll into the atole as you eat/drink it.
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Americanized Pumpkin Atole
To a blender add:
1 egg
a few glugs of molasses
some sugar (brown or white)
2 cups of cooked squash
Â¼ teaspoon nutmeg
1/8 teaspoon ginger
Â½ teaspoon ground cinnamon
optional Â 2 or 3 tablespoons of peanut butter
- Milk (fill the remaining space in the blender with milk, leaving just a little space at the top.
- Blend this all up and taste to see if it needs more sweetening.
- Pour the mix into a pot and heat until just boiling.
- Serve
boothc9
17 years ago
An easy one to make is baked fries out of any winter squash. My favorite is pumpkin fries. You can keep the skin on, too.

Just toss the sliced squash in a large bowl with oil, add salt, pepper, and any fresh or dried herb (I like thyme) and bake at 450-500 degrees until crispy.
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