Favorite Homestead Farm Winter Squash Recipes

.

Favorite Winter Squash Recipes We are often asked for favorite recipes when our customers come in with winter squash (Butternut, Acorn, Blue Hubbard, Long-Neck Squash, Crushaw, Turban, etc.). Through the years we've collected some terrific recipes. Here they are.
Winter Squash Tips
	Description Winter squash, members of the Cucurbitaceae family and relatives of both the melon and the cucumber, come in many different varieties. While each type varies in shape, color, size and flavor, they all share some common characteristics. Their shells are hard and difficult to pierce, enabling them to have long storage periods between one and six months. Their flesh is mildly sweet in flavor and finely grained in texture. Additionally, all have seed-containing hollow inner cavities. Varieties of winter squash include: Butternut squash: Shaped like a large pear, this squash has cream-colored skin, deep orange-colored flesh and a sweet flavor. Acorn squash: With harvest green skin speckled with orange patches and pale yellow-orange flesh, this squash has a unique flavor that is a combination of sweet, nutty and peppery. Hubbard squash: A larger-sized squash that can be dark green, grey-blue or orange-red in color, the Hubbard's flavor is less sweet than many other varieties. Turban squash: Green in color and either speckled or striped, this winter squash has an orange-yellow flesh whose taste is reminiscent of hazelnuts. How to Select and Store Winter squash is easily prone to decay, so it is important to carefully inspect it before purchase. Choose ones that are firm, heavy for their size and have dull, not glossy, rinds. The rind should be hard as soft rinds may indicate that the squash is watery and lacking in flavor. Avoid those with any signs of decay, which manifest as areas that are water-soaked areas or moldy. Winter squash has a much longer storage life than summer squash. Depending upon the variety, it can be kept for between one week to six months. It should be kept away from direct exposure to light and should not be subject to extreme heat or extreme cold. The ideal temperature for storing winter squash is between 50 and 60°F. Once it is cut, cover the pieces of winter squash in plastic wrap and store them in the refrigerator, where they will keep for one or two days. The best way to freeze winter squash is to first cut it into pieces of suitable size for individual recipes. Tips for Preparimg Winter Squash: After washing winter squash, cut it in half and remove the seeds and fibrous material in the cavity. Depending upon the recipe preparation, you can either use it peeled or unpeeled. Alternatively, pierce the squash near the stem with a knife to allow any steam to escape, then bake in a 350° oven for 45 minutes to an hour, until a knife can be easily inserted near the stem. As you would before carving a pumpkin, cut out a small circle around the stem, remove this piece from the squash, and scoop out the seeds and fibrous material in the cavity. A Few Quick Serving Ideas: Top puréed cooked winter squash with cinnamon and maple syrup. Steam cubes of winter squash and then dress with olive oil, tamari, ginger and pumpkin seeds. Top "strings" of spaghetti squash with pasta sauce. Add cubes of winter squash to your favorite vegetable soup recipe.
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. Jacques Pépin Celebrates Jacques Pépin Knopf www.epicurious.com
Zucchini Soup with Pasta (okay, its a Summer Squash, but I like this recipe)
This is a pretty, fresh-tasting soup, which is always a welcome dish in hot weather. Recipe from *“Soup, Superb ways with a classic dish,”* Contributing editor: Debra Mayhew — page 33
	Ingredients: Serves 4 to 6 4 tablespoons olive oil or sunflower oil 2 onions, minced 1 ½ quarts chicken stock 2 pounds zucchini 1 cup small soup pasta (stellette) a little lemon juice 2 tablespoons chopped fresh chervil salt and freshly ground black pepper sour cream, to serve	Heat the oil in a large saucepan. Add the onions, cover, and cook slowly for about 20 minutes, stirring occasionally, until soft but not colored. Add the stock to the pan and bring the mixture to a boil. Meanwhile, grate the zucchini and stir into the boiling stock with the pasta. Lower the heat, cover the pan, and simmer for 13 minutes until the pasta is tender. Season to taste with lemon juice, and salt and pepper. Stir in the chopped fresh chervil. Pour into bowls and add a swirl of sour cream before serving.
Squash Soup with Horseradish Cream
The combination of cream, curry powder, and horseradish makes a wonderful topping for this soup. Recipe from *“Soup, Superb ways with a classic dish,”* Contributing editor: Debra Mayhew — page 74
	Ingredients: 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.
Squash, Bacon, and Swiss Cheese Soup
This is a lightly spiced squash soup, enriched with plenty of creamy melting cheese. Recipe from *“Soup, Superb ways with a classic dish,”* Contributing editor: Debra Mayhew — page 152
	Ingredients: 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.
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. Bon Appétit November 2000
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. Gourmet January 2000
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. Bon Appétit October 1998
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	This recipe was created to accompany Beef Short Ribs Tagine with Honey-glazed Butternut Squash. 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. Bon Appétit December 1996
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. Bon Appétit November 2001
Baked Acorn Squash
	1 acorn squash 1t butter or margarine Cinnamon Sugar Ginger Nutmeg	While I was growing up, my mother was very good about cooking food she knew I liked (I was such a picky eater). That's why I found it inexplicable that she kept making baked acorn squash, which I considered, at best, repulsive. Once she wouldn't let me leave the table until it was all gone. No surprisingly, we sat there all night! 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. Epicurious April 1999 Helaine Ohayon, Lauren Ohayon's mom "My Mother Made Me Eat It" Comments from people who tried this recipe: Em ( monimo@optonline.net ) from New York, NY on 01/20/03 I took the advice of the Atlanta GA chef, by turning the squash over (skin up) and adding butter and brownsugar later, but I would do it a bit different next time; because that madeit soggier, you want the butter and sugar to really bake into the squash. What i would do is cook it "upside down" for only 15 mins max, and then follow this recipe. I would like to try the chestnut recipe offered on this site. OVERALL I love Gourmet's recipes - they always turn out very good. Thanks! A Cook from Denver, CO on 12/03/02 The magic of the wicrowave comes into play here. I have successfully "baked" acorn squash in the Microwave for years. Simply poke holes (icepick)in each and microwave on high for 7-10 minutes; remove it; let it cool for a few minutes;scoop out the seeds and fix it any you please---a real time saver ! A Cook from New Bern on 11/30/02 As a working mother I try and make cooking as simple but tasty at the same time. Instead of baking the squash I cut them in half and removed the seeds. Then added a pat of butter and put it in the micrwave foe ten min. When the squash was cool I scooped out the meat and added more butter,cinnamon and a bit of sugar. Then whipped it to a smooth consistency. Saved a lot of time baking and it was GREAT. A Cook from San Diego, CA on 11/29/02 I had a problem with the cooking time as did the Albany cook, my squash wasn't hard but not soft enough. I filled them with crystalized ginger, brown sugar, butter and water. I liked it but I think I'll try it next time at 400 degrees or maybe 350 at 1.5hrs.... I enjoyed it nonetheless. A Cook from Atlanta, GA on 11/11/02 There was a label stuck on the acorn squash I purchased that had a similar recipe to this one. However, they recommended postponing the butter and brown sugar until after the squash is cooked and, instead, flipping the squash "skin-side up" in a glass dish with an inch of water. I cooked it like this at 375 deg for 45 minutes, placed them on serving plates and put a dollop of butter and a tablespoon of light brown sugar. Yum! It was tender from steaming upside down in the water. I would definitely make this again!
Pumpkin Soup with Apple Schnitz “Croutons” 21 Club
	4 pounds pumpkin or other winter squash such as butternut or Hubbard, halved and strings and seeds discarded 2 tablespoons unsalted butter 3 large carrots, chopped 4 celery ribs, chopped 2 large onions, chopped 1 leek (white and pale green part only), halved lengthwise, washed well, and chopped 12 cups chicken broth or water 2 teaspoons cinnamon 1/2 teaspoon freshly grated nutmeg 1/4 cup pure maple syrup 1 cup heavy cream Garnish: apple Schnitz "croutons": 1 tart apple such as Granny Smith 1/4 cup firmly packed light brown sugar	The following soup can be made with any variety of pumpkin except the traditional jack-o-lantern variety, which is too watery and lacks flavor. Apple Schnitz, time-honored Pennsylvania Dutch preserved apples, make a healthy snack as well as a novel garnish. Preheat oven to 350°F. In a shallow baking pan arrange squash, cut sides up, and bake 45 minutes, or until soft. Spoon out pulp (there should be 6 to 8 cups) and purée in a food processor. In a large heavy kettle heat butter over moderate heat until foam subsides and cook remaining vegetables, stirring occasionally, until they begin to soften, 10 to 12 minutes. Add broth or water, squash purée, cinnamon, and nutmeg and simmer, covered 40 minutes. Stir in syrup and cream and simmer, uncovered, 5 minutes. Season soup with salt and pepper. Cool soup slightly and in a food processor or blender purée in small batches until smooth, transferring to a large bowl. Return soup to kettle and reheat if necessary. Serve soup garnished with croutons. Preheat oven to 300°F. Peel and core apple and halve lengthwise. In a food processor fitted with 2-millimeter slicing disk or with a mandoline or other hand-held slicing device cut apple into paper-thin slices. On a large non-stick baking sheet or a large baking sheet lined with parchment paper spread slices in one layer and sprinkle evenly with brown sugar. Bake slices in middle of oven 20 minutes, or until crisp and golden, and transfer immediately to racks to cool. Makes about 12 "croutons." Makes about 16 cups. Gourmet November 1995 Comments from people who tried this recipe: A Cook from San Francisco on 12/02/02 My assignment for Thanksgiving dinner was pumpkin soup. I found this recipe and, based on the rave reviews, made it. I bought this wonderful pumpkin from the San Francisco farmers' market - it's a pumpkin/butternut squash hybrid. It made a wonderful soup. The great thing about this soup is that it can easily be done in stages. I roasted the pumpkin the day I bought it (Saturday), scooped out the cooked pumpkin meat, pureed it and then refrigerated it. On Wednesday, I brought the pumpkin puree to room temperature and made the soup and apple croutons. On Thanksgiving, all I had to do was reheat the soup, sprinkle the apples and pumpkin seeds on top and receive lots of raves. The apple croutons are now a favorite snack at my house! On a cooking note - I followed the recommendation of prior comments and reduced the amount of onions. I used 2 small yellow and that was perfect. I added some ginger because I love that flavor. Also, the pumpkin took more like an hour and a half to cook rather than the stated 45 minutes. Overall, will definately make this soup again. A Cook from Silver Spring, MD on 11/18/02 Easy and tastey. Excellent dish for a fall feast. Chef Rachel Hoffman ( alsipa@yahoo.com ) from Miami, Fl on 11/03/02 I served this soup for 16 guest and everybody love it! I reduce the onion, roasted the butternut pumpkin longer like more than and hour, and add more sour ceam before serving as a garnish. The apple croutons are THE BEST! they give a wonderful taste to the soup, I use a silpat insted of parchment paper. A very rich and flavourful soup and very easy and fast to make. Delaine ( delainesharris@yahoo.com ) from Yellow Springs on 10/29/02 Very nice flavor and texture. I made it with a selection of organic squash about half of which was pumpkin. I roasted the squash then peeled and cubed it. After cooking for 40 minutes to cook the other veggetables I used a whick to puree it instead of a blender (because our son lost the lid to the blender). It worked great and I would do it the same way even after we find the blender lid. I used half chicken stock and half water, I think I'd use just water next time as the chicken stock didn't add anything. I left the croutons as rings which made for pretty presentation but highly impractical to eat in front of other people :) A Cook from New Jersey on 04/03/02 This soup was really great and pretty easy to make. I served it to family and then froze some and served it to friends recently. All have requested the recipe. I didn't make the apple schnitz croutons due to time constraints but will try them in the future
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. Gourmet November 1998 You Asked For It; Dahlia Lounge, Seattle WA Comments from people who tried this recipe: Becky ( rmaas@students.wisc.edu ) from WI on 12/29/02 Mmm, I made this for my family on Christmas and everyone was impressed. Next time I would add more onions. Also, I mananged to make a pastry crust that called for grated orange peel- I realize now that thats not the right one, but it tasted delicious with the squash! A Cook from London, Ontario, Canada on 12/19/02 I've made this recipe with a few adjustments about 3X and always get compliments. It's tasty but very rich - a great way to serve squash and a terrific addition to any holiday meal. I've never made the crust - I do it as a casserole. I don't use oil for the squash - just put 1/4" of water in the pan and roast the squash. As far as onions, I use a about 3X what the recipe calls for, 3X the goat cheese as I like it tart, 2X the fontina cheese and 2X the parmesan. I bake in the oven as the recipe suggests and then reheat via the oven after the turkey is out or in the microwave as required. It's a terrific holiday dish for this reason. It can be made ahead and reheated via oven or microwave. It's rich but very very yummy!!! I cook a lot and I LOVE this recipe. Would recommend at most 1 other starch as part of the holiday meal or maybe none, but for sure 1 or 2 lighter veggies like green beans,brussel sprouts, broccoli or carrots as part of the holiday meal. I'm sure you'll enjoy!!! Julia ( imburg@sirius.com ) from Oakland, CA on 12/03/02 Delicious! I made this for a big Thanksgiving gathering. I think I want to make it for every fancy dinner thing for the next year. It was fantastic! I told my mom about it, and she made it for her guests, too.
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). Letter from France Susan Herrmann Loomis
Winter Squash with Browned Butter and Rosemary
	1 2-pound butternut squash,peeled, halved lengthwise, seeded, cut crosswise into 1/4-inch-thick slices 1/4 cup (1/2 stick) butter 1 teaspoon minced fresh rosemary	Browned butter is butter cooked to a browner, nutty-tasting stage. It adds lots of flavor to the steamed squash. Steam squash until almost tender when pierced with fork, about 5 minutes. Cool squash slightly. Melt butter in large nonstick skillet over medium heat. Continue to cook until butter is golden brown and aromatic, about 2 minutes. Add squash and rosemary and toss until squash is tender, heated through and coated with browned butter, about 3 minutes. Season generously with salt and pepper. Makes 4 to 6 servings. Bon Appétit January 2000 Comments from people who tried this recipe: A Cook from Okemos, MI on 11/29/02 I made this dish for thanksgiving, and it was delicious. To tell the truth, I ran out of butter, and did not have time to run to the store, so I made it without, and it was still GREAT! A Cook from St. Louis, MO on 11/03/02 This dish was delicious! I made it for my gourmet group and I almost passed on it because it was so simple. Boy am I glad I didn't. The flavors are unbelievable. A Cook from Santa Monica, CA on 11/01/02 This is a favorite with my family for holidays. One of our 'most requested'. I agree with the last reviewer about the steaming time. You've got to get this nice and soft so that the browned butter permeates the dish. Fabulous! A Cook on 10/21/02 While I don't think the timing is near correct for the steaming (it took much longer than 5 minutes, and my squash was still too firm), this tastes great. I made the butter with sage, fresh from the garden, and it was wonderful. Served with meatloat, green beans and mashed potatoes. An easy, comfort food dinner with friends. A Cook from Vancouver Island Canada on 01/27/02 this was the easiest tastiest side dish to make. everyone loved it. even the children, they actually ate squash.
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. Per servings: calories, 148; total fat, 5g; saturated fat, 1 g; cholesterol, 1 mg Bon Appétit March 1996 Cooking for Health Comments from people who tried this recipe: A Cook from Palo Alto, California on 12/04/02 Terrific soup. My picky eater balked and asked what is was. I told him tomato vegetable soup. He tasted, tried another spoonful and devoured the whole bowl and asked for more. Very rare. I substituted chicken broth and added an extra pureed can of tomatoes. I used soy milk as we have a dairy allergic family member. Everyone loved this soup and asked to see it again. Great Velvety texture. A Cook from Kansas City, MO on 12/11/01 This was incredible! My friends think I'm a gourmet chef thanks to this site. My palate keeps me coming back to this site time and time again. Again, make this. It's easy and an absolute delight to your tastebuds A Cook from Germantown, TN on 11/18/01 Easy and delicious! Perfect Autumn fare, or a Thanksgiving starter. We've made it twice -- definitely use fresh thyme or none at all. Keeps well for a couple days in the fridge, too.
Fabio’s 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)	This recipe is from Willinger’s cookbook Red, White & Greens. She was inspired by chef Fabio Picchi of the Florentine restaurant Cibréo, where creamy-yet-creamless soup is his signature first course. Picchi likes to use meat stock as the base for the soup, but Willinger thinks the flavor is nearly as rich using only water. 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. Gourmet January 2001 from Red, White & Greens by Faith Willinger Comments from people who tried this recipe: Amy ( amy@cmg.net ) from Salt Lake City on 09/22/03 I didn't modify the recipe at all except I used turban squash, and it came out really good. It was creamy, flavorful and easy and I would definitely make it again. It was very thick, so if serving to guests I would probably thin with some chicken stock, but I wanted to preserve the integrity of the recipe to see exactly how it came out. Don ( d.rulffes@attbi.com ) from Seattle, WA on 05/14/03 A real winner. We served the soup to about 160 people at a chuch social and it received an ovation. People that hate squash loved the soup. The only change was we used about one-third of the red pepper. We are still getting requests for the recipe. A real winner. Xine ( xinewms@aol.com ) from Triad area, NC on 03/15/03 The recipe as written would only receive two forks, but MODIFIED, it's easily a three forker. Very yummy. I needed a creamless soup for a formal dinner party including a lactose intolerant guest. Before I made this, I read the reviews, and already had a head's up that it needed doctoring. I added ginger and worsteshire sauce, and garnished all but the one guest's with a dollop of sour cream and some hot buttered pecans. It was a huge hit, and quite delicious. A Cook from Charlottesville, VA on 03/12/03 While I've had better butternut squash soup recipies (this didn't seem all that creamy to me?), it is quick, easy and very flavorful (cut back on the pepper if you don't like spicy foods). I used mostly vegetable stock, some water and added about 1/2 cup of sherry. An added bonus: the flavors seem to mellow for the next day's leftovers - yum! A Cook from Washington, DC on 01/28/03 Spicy, delicious, healthy, and easy to make in less than an hour. What more could a girl want on a cold winter's day? It's so creamy that it's hard to believe there's no dairy involved.
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. Bon Appétit January 2002 Comments from people who tried this recipe: A Cook from Tucson, Arizona on 12/30/02 I made this for Thanksgiving using all squash and it was delicious. Even non-squash-lovers enjoyed the interesting combination of spices and the onion/pepper mixture. I substituted kabocha squash for butternut because I think it has the best flavor of all the squash varieties I've tried. Kabocha has a thick hard shell rather than butternut's thin peelable skin, so you need to approximately double the starting weight of raw squash in order to end up with sufficient cooked squash flesh. And by all means cook the squash in the microwave-zap it whole for a few minutes until it becomes soft enough to cut through the equator, then cook it cut side down in a little water til very soft and scoop out the flesh. Rebecca Brown ( wildwesterners@aol.com ) from Seattle, WA on 12/22/02 This dish was a great change from the usual. I made this with the prime rib with cabernet jus, and the scalloped potatoes with goat cheese & herbs de provence (both from this site), and a maple glazed brussels sprouts with pancetta dish, and I could not believe how fantastically all the flavors complemented each other. This is a delicious, and relatively easy dish that I have already made again--this time with turkey, and again, it was a huge hit with everyone. A Cook from San Diego, CA on 01/30/02 This was a great side dish - especially with the pork tenderloin entree in the magazine. It had a nice sweet flavor which was enhanced by the sweet onion/bell pepper mixture. I microwaved the yams and squash to save time.
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 This is used in four of the dishes in the menu; the recipe makes enough for them all. 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. Bon Appétit January 2000	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. Bon Appétit January 2000 Comments from people who tried this recipe: A Cook from Miami on 06/29/03 I've made this twice, and both times it was a big hit. The second time it accompanied a non-Latin, chicken dinner, and I was concerned it would be too spicy, but it went great with that entree also, and the spices were delicious, not overpowering. Once the Latin Spice Mix is made up, keep it in a plastic container for quick future recipes. A Cook from San Francisco, CA on 01/22/03 This went well (both in taste and color) with the pork loin with Lime Mojo sauce -- a great way to spice up squash. J. Baker ( jbakermhgoddess@aol.com ) from Aurora, CO on 07/15/00 I made this (along with the Slow Roasted Pork with Lime Mojo sauce) twice. My guests just raved about it. It definately adds a wonderful flavor to the squash. A Cook from Maui, HI on 02/02/00 Very nice recipe. The Latin Spice Mix is very good.
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. Gourmet February 1993 Comments from people who tried this recipe: A Cook from Saint Paul, MN on 12/28/02 The lime adds a nice brightness to the squash. I made this recipe a bit differently; I roasted the squash, coated lightly w/ olive oil and sprinkled with salt and pepper, in a 400 F oven for an hour. Then I just mashed the roasted squash with half a lime and extra salt and pepper to taste. Very easy, and everyone liked it.
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 puré3 may be made 1 day in advance and kept covered and chilled. Serves 6. Gourmet December 1991 Comments from people who tried this recipe: Mara ( deliriumtower@mediaone.net ) from Mass. on 12/24/02 It is now Christmas Eve...am planning to serve this with dinner...i've just gotten to the puree stage, will reheat and add cinnamon and salt and pepper tomorrow. I want to eat it NOW!!! I blended it and just that taste alone is absolutely incredible. Will make this again and again. Big taste with little effort. A Cook from SFBAY on 09/26/02 My god, this was good! Who would have thought that somthing so simple could be so utterly delicious. Very comforting and autumny! Susan Jones ( mackinac200@ivillage.com ) from Florida on 12/25/00 If you like squash you will love this recipie. I made it the day before Christmas and just heated it up for Christmas dinner. Great comfort food!
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. Bon Appétit January 1996 Ellen Lebow: Pittsburgh, Pennsylvania Comments from people who tried this recipe: A Cook from New York, NY on 02/07/03 I love this dish! It's a so delicious and very easy to make. It ends up being such an elegant first course for a dinner party. I've served it several times and it always gets compliments. It's probably my favorite soup. I add a little cayenne pepper to it which gives it a nice added kick - I think someone earlier suggested this and it's how I've always made it. The dollop of sour cream when serving make a nice presentation. A Cook from Alamo, CA on 01/23/03 This was so easy and even better than I expected! I used organic butternut squash, which I think made the flavor even more delightful. I heeded the advice of other reviewers and added allspice and cinnamon to add more flavor. I also used parmesean cheese instead of sour cream for the topping and it was delicious. I would make this again. Culinary stunent ( heidicollett@hotmail.com ) from Seattle, WA on 01/15/03 I am a student of Culinary Arts and I cooked this up with a few additions (thanks to some of the other comments!) for my American Regional Cuisine class and everyone really liked it, including the chef! Thanks to all of the commentators for their suggestions! It really got my imagination going! Jennifer Mueller ( jenmueller_1@yahoo.com ) from Paris, France on 12/10/02 This was one of the best and easiest butternut squash soup recipes I've ever had. Roasting the squash beats peeling, cubing, and boiling it hands-down. I made lots of changes - roasted the squash with an onion (peealed and cubed), 3 shallots (peeled), 2 cloves of garlic (peeled), two carrots (peeled and cut into 3-inch pieces), a stalk of celery, and a sprinkling of fresh herbs (thyme and cervil, since I had them in the freezer.) Sprinkled the whole thing with a bit of salt and olive oil, and roasted for about an hour. Then added 2 cups of chicken broth, a bit of nutmeg, and some allspice and pureed everything (except the squash peel, of course).
Top of Page
Ben and Maureen Allnutt 15600 Sugarland Road, Poolesville, Maryland 20837 • Recorded Message 301-977-3761