WINTER SQUASH

Winter Squash

 

          To paraphrase a common saying about fall: “Fall is my excuse for ‘winter squash’ everything”. Unlike pumpkin for which this saying is better known, winter squash varieties come in many colors and patterns. From the dark green acorn and Kabocha, to stiped Buttercup and Delicata to light yellow Butternut and Spaghetti squash, they make an eye-catching display and come in different flavors.

           Like corn, winter squash has its origins in Central and North America and has served as an essential winter crop for generations of our ancestors. Winter squash are easy to prepare by baking or roasting. The largest impediment for many is their tough winter cover which makes them difficult to peel or even cut in half for baking.  Delicata is the notable exception that can easily be sliced in strips for roasting. Acorn, Kabocha and Buttercup require a sturdy big knife and a hammer to help the knife cut each in half for seeding, before making them ready to roast. 

                                              Spiced Buttercup squash soup

          Buttercup like Kabocha has a dark yellow-orange flesh and is sweet and dry and makes an excellent fragrant dark orange soup.

Preheat the oven to 375 degrees. Cut the squash crosswise in half, scoop out the seeds and place face down on a well-oiled baking sheet. Bake the squash for about 1 hour, remove from oven and after allowing to cool a bit scoop out the flesh.

In a 3-4 qt. pot sauté 1 large, chopped onion in 2 tblsp. butter for 5 minutes, stir in 2 chopped garlic cloves, 2 chopped stalks of celery, 1 tblsp. fresh chopped ginger and continue to cook for 3 minutes. Stir in addition: 2 tsp. ground cumin, 1 tsp. coriander, ½ tsp. sumac (optional), ½ tsp. turmeric, ¼ tsp. red pepper flakes, 1 tsp. salt, cook for 1 minute, add squash broken up in pieces and 6-8 cups chicken broth. Bring to boil stir in 1-2 sweet/tart apples that have been peeled, cored and thinly sliced. Turn the heat to medium and cook for 45 minutes. Allow to cool and purée in a blender in batches. Reheat and adjust flavor with salt and pepper and additional broth if too thick. Serve with a dollop of sour cream and chives or sprinkled with chili powder. Soup can be frozen and reheated. 

                                                   Roast Delicata squash

Preheat oven to 425 degrees roast setting. Wash, halve and cut each half lengthwise Delicata squash. Scoop out the seeds and slice each half in 1 inch half-moon slices.

In a small pot melt 2-3 tblsp butter and 1 tblsp. olive oil. Dip each piece of the cut squash in the melted butter and put directly on the roasting pan, spreading the pieces so they don’t touch. Sprinkle all with coarse salt and roast in the top half of the oven for 25 minutes, turning each piece in the midst of the roasting time.  Serve hot with the Italian sausage stuffing (see recipe below) or as a side dish even for Thanksgiving.

                                            Italian sausage stuffing for squash

Fry 1 lb. crumbled Italian sausage (casings removed) until cooked through and set aside. In the same pan heat 1 tblsp. olive oil and cook ½ large, chopped onion until translucent, stir in 1 stalk celery diced, ½ diced red pepper, 1 tsp. oregano, 1 tsp. thyme, ½ tsp. salt and 4 oz. sliced mushrooms. Cook with occasional stirring for 5 minutes, add back the sausage and ½ cup diced tomatoes and ½ cup broth mixed with 1-2 tsp. arrowroot to thicken. Cook with occasional stirring until most of the liquid is absorbed. Serve sprinkled with sharp cheddar cheese. This stuffing and the roasted Delicata squash are keto-diet friendly.

Let us enjoy the various flavors and textures of winter squash. The seeds from most large winter squashes can be washed and roasted like pumpkin seeds. Or rinse them and your backyard wildlife will be appreciative of the treat. 

 (I. Winicov Harrington lives in coastal Maine and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day: the Smart-Frugal Food Plan”; website: www.winicov-harrington.com)