Winter Squash Splash

WINTER SQUASH SPLASH

The time is near when squash of all types are widely available in your market's fresh produce section or at Farmer's Markets.

Most are the heavier and hardier so-called winter squash with the hard shells or rinds.

Hard shell squash are generally larger than soft-shell ones with only the flesh being edible; they must be cooked and can also be baked.

They can be served on their own, with a small amount of seasonings such as salt, pepper and butter, or as an ingredient in other dishes.

When getting ready to pick out the best squash, keep the following in mind; the deeper the color, the more flavor; the heavier they are, the more flesh inside; the harder they are, the longer they will last.

But also keep in mind to avoid hard squash that is light in weight or has a shiny, tender rind. Make sure they are heavy for their size, with a dull appearance and a hard rind.

Winter hard squash should not be refrigerated; they will lose flavor.

They can be stored in baskets on your countertop but should always be kept dry or they will develop soft spots.

If you must rinse the shell or crust, dry immediately with a soft dry towel.

If kept in dry conditions, they will last several weeks before you need to cook them.

Winter hard squash are very nutritious: high in fiber, high in Beta-Carotene, high in the antioxidants, vitamins A and C, and low in calories. 

They contain no fat, no cholesterol and are very low in sodium.

Acorn, banana, buttercup, butternut, carnival, delicata, golden nugget, Hubbard, kabocha, spaghetti, sweet dumpling, turban, and pumpkin are varieties of winter squash.

The ones mentioned below are the ones that are most commonly found in our area.

ACORN Acorn squash is slightly ovoid and has deep ridges.

Usually green with some  yellowing.  Ends taper to a point.

Green acorn is available year-round. The  squash has a bright orange flesh with a slightly sweet squash flavor and

somewhat dry texture.

The white and gold varieties are also known as Table Queen squash and are a little sweeter than the green variety.

BUTTERNUT Butternut squash are large with an elongated, bell or bowling pin shape.

Tan- colored rind and yellow-orange flesh and a creamy, sweet orange flesh with a  minimum of seeds.

It's available year-round in some areas.

HUBBARD Hubbard squash is large and round with tapered ends.

Rind varies from brilliant  orange to golden to green to blue-gray.

The skin is bumpy but the flesh is  smooth with a mild squash flavor.

KABOCHA SQUASH Also known as Japanese squash because it was originally grown in California for export to Japan.

It is round, slightly flattened with a rough, hard shell of deep and pale green stripes with a moist, golden flesh

and a rich, sweet flavor. 

SPAGHETTI SQUASH Shaped like a melon but has a delicate orange color rind.

Unusual in that when cooked and scored with tines of a fork, the flesh comes out like strings of spaghetti, thus the name.

It makes a perfect, low-calorie pasta substitute.

ACORN SQUASH SOUFFLE

 Yields 8 servings

3-4 acorn squash

2/3 cup evaporated milk

1 teaspoon cinnamon

1 teaspoon vanilla

2 eggs

1 teaspoon grated nutmeg

1/2 cup sugar

Preheat oven to 350.

Cut squash in half and place on a cookie sheet, flat side down in 1/4" water.

Bake until a knife passes through the squash easily (1-1 1/2 hours).

Remove and let cool enough to handle.  Scoop out and discard seeds.

With a large spoon scoop out all cooled squash into a large mixing bowl.

In a separate mixing bowl beat eggs slightly.

Add 2/3 cup undiluted evaporated milk, mixing thoroughly.

Add nutmeg, sugar, cinnamon and vanilla and blend well.

Add mixture to squash and mix till well blended.

Pour into a greased souffle bowl or baking dish and bake for 1 hour 15 minutes or

till toothpick inserted comes out clean.

Serve hot or chilled.

ROASTED BUTTERNUT SQUASH SOUP

Yields 4 servings

2 Tablespoons extra-virgin olive oil

1/2 cup diced onion

1/4 cup diced celery

1/4 cup diced carrot

1 cinnamon stick

Salt and freshly ground pepper

About 4 cups chicken stock or canned low-salt chicken broth

1/2 teaspoon ground toasted coriander (optional)

1-1/2 cups roasted butternut squash (*)

1/2 cup half-and-half (optional)

2 tablespoons toasted squash seeds (optional)

To roast the squash:

Cut, seed and peel the butternut squash.

Save the seeds for toasting if you plan to use them.

Cut the squash in chunks about 1-1/2 inches thick.

Place in a roasting pan that has been sprayed with vegetable oil spray and roast in oven until soft and has some browning.

Heat the olive oil in a large saucepan over medium heat until hot.

Add the onion, celery, carrot, and cinnamon stick and saute until soft but not brown, about 10 minutes.Season with salt and pepper.

Add the chicken stock and the coriander, if using, and bring to a  boil.

Simmer for several minutes.

Stir in the squash until smooth, then simmer gently to let the flavors meld, about 10 minutes.

Discard the cinnamon stick.

Puree the soup in a blender until smooth.

(The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month.

It will thicken as it cools and may need thinning with stock or water when reheating.)

Return the soup to the pan and reheat gently.

Add the half-and-half, if using.

Adjust the seasoning with salt and pepper.

Ladle into a warm tureen, a ceramic bowl or 4 soup plates.

If  desired, garnish with a spoonful of sour cream and/or a scattering of toasted pumpkin seeds.

A few snips of chive greens would also look lovely floating on top.

HUBBARD SQUASH SOUP

This soup is different from the one above and has a gingery or curry flavor.

Yields 6 servings

1/2 cup chopped onions

1 cup cubed potatoes

1 can (13-3/4 oz) Low-sodium chicken broth

24 ounces Hubbard squash, cut in small chunks

1/2 - 1 teaspoon ginger or curry

1 can (12 oz) evaporated skim milk

Salt and white pepper to taste

In a 3 quart saucepan, combine the onion, potatoes and broth.

Bring to a boil.  Reduce heat and cook for 5 minutes.

Add the squash and 1/2 to 1 teaspoon of the desired seasoning.

Cover and simmer for 15 to 20 minutes or until vegetables are tender.

Uncover, remove pan from heat and let cook slightly.

Remove vegetables from pan with a slotted spoon or small strainer and place in a food processor.

Cover and blend 15 to 30 seconds until vegetables are smooth.

Return pureed vegetables to the saucepan and gently stir to combine with reserved broth.

Add evaporated milk and cook over medium heat, stirring often.

Adjust seasoning with salt and white pepper, if desired.

KABOCHA SQUASH NEOPOLITAN

Yields 4 servings

1 Kabocha Squash, halved

1/4 cup water

1 Tablespoon olive oil

1/4 cup green onion, sliced

1 clove garlic, minced

2 cups tomatoes, diced

1/4 cup black olives, sliced

1 Tablespoon fresh basil, chopped,  

Or 1 teaspoon dried basil, crushed

2 Tablespoons fresh oregano, chopped,  

Or 1/2 teaspoon dried oregano, crushed

1/4 teaspoon black pepper

1/2 cup mozzarella cheese, shredded

Place squash halves cut side down in a microwaveable dish with 1/4 cup water; cover loosely.

Microwave on high (100%) for 8 to 10 minutes, turning dish a quarter turn every 3 minutes.

Meanwhile, in a skillet, heat oil. Saute onion and garlic 2 minutes.

Stir in tomatoes, olives, basil, oregano, and pepper; saute 2 minutes more.

Drain  mixture well.

When squash is done, scoop out seeds; place cut side up in dish and cut each half in half again.

Spoon tomato mixture evenly over quarters of squash; sprinkle cheese over top.

Cover loosely; microwave on high for 1 to 2 minutes  or until cheese is melted.

SPAGHETTI SQUASH SUPERB

Sounds complicated, but it's really simple.

Yields 2-4 servings.

2 Tablespoons butter or margarine

1 1/2 cup fresh mushrooms, sliced

1 clove garlic, minced

1 cup zucchini sticks, cut into bite-sized pieces

2 green onions, thinly sliced

1 Tablespoon flour

3/4 cup light cream or milk

1/8 teaspoon ground black pepper

1/8 teaspoon ground red pepper

1/2 cup ricotta or farmer cheese

1/2 cup Swiss or Monterey Jack cheese, shredded

1/4 cup Parmesan or Romano cheese, grated

2 Tablespoons white wine (optional)

Half of a 2-lb. spaghetti squash, cooked

To cook the spaghetti squash, place in large saucepan with lots of water, boil for about 1 hour, turning occasionally so all sides will cook.

Cut in half, lengthwise.  For this recipe you use only one half.

If using the  whole squash, double the amount of sauce ingredients listed above.

In a large skillet, melt butter or margarine; add mushrooms and garlic and saute for 3 minutes.

Add zucchini pieces and onion; saute 3 minutes more.

Stir in flour till blended; add cream or milk all at once.

Cook and stir  constantly till mixture bubbles; reduce heat to medium-low and cook 1 minute more.

Stir in peppers, then add ricotta or farmer cheese.

Stir till cheese is  blended; repeat with Swiss or Monterey Jack and Parmesan cheeses.

Stir in wine  if desired; cook 2 minutes more.

Using two forks shred squash; place on two or three individual plates.

Spoon the sauce over squash; serve immediately.

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(c) TROPICAL TASTE By Sonia Martinez (November 2002)