winter squash time!
I did not grow up eating winter squash. In fact, I didn’t really know what it was until I met my husband’s family. Probably part of it had to do with the fact that my daddy didn’t like squash or sweet potatoes. I always knew that if Daddy didn’t like it, I probably wouldn’t like it (sour kraut being the primary example). But I had to be polite and try this new dish at the home of a guy I liked, right? So began my love of winter squash (not to mention my man…). I was eventually prodded into trying candied sweet potatoes at a family potluck, and found out that my daddy was actually wrong once in a while (at least where food is concerned). Soon I was frequenting Burgerville for their sweet potato fries during the holiday season, and buying winter squash at a local farmer’s market when I hadn’t been to visit my boyfriend’s family lately.
Now that I’m married to that wonderful man, I get to cook winter squash for him all the time (and unlike growing up, the head of this household doesn’t complain about winter squash on the menu). As much as I love summer squashes and zucchinis, I’m always excited for the frost to bring the harvest of all the delectable varieties of winter squash.
Since it’s such a winter staple around here, I’m always experimenting with new dishes using winter squash. (Our little girl thinks it’s just great cooked and pureed, but her daddy appreciates the variety.)
Squash and Potatoes
1 lg. sweet onion, chopped
several cloves garlic, minced
small winter squash, peeled (with carrot peeler), seeded, and chunked
potatoes, peeled and chunked
several cloves garlic, minced
small winter squash, peeled (with carrot peeler), seeded, and chunked
potatoes, peeled and chunked
Fill a 13×9 pan with the vegetables and garlic. Drizzle with several tablespoons olive oil. Season liberally with sea salt, lightly with fresh grated pepper. Stir to coat veggies well. Cover tightly with foil. Bake at 350 one to two hours or until veggies are tender. Stir halfway through if desired.
Braised Winter Squash
2 lbs. Winter squash, peeled and sliced into 2/3 inch chunks
2 T. butter
2 c. apple cider
1 tsp. salt
Rosemary and pepper to taste
2 T. butter
2 c. apple cider
1 tsp. salt
Rosemary and pepper to taste
Melt butter in skillet with rosemary. Add the squash, salt, and cider (add additional cider or water as necessary to cover the squash). Bring to a boil and braise for 20 minutes or until tender. At this point the juice should be reduced to a glaze. If not, raise heat for a few minutes until excess liquid evaporates. Add pepper and a splash of balsamic vinegar, if desired.
Sweet Squash Soup
1 T. butter
1 large yellow onion, chopped
1 large carrot, chopped
1/4 c. minced parsley
1 lb. winter squash, peeled and chunked
1 3/4 c. chicken broth
1 tsp. ground cinnamon
1/4 tsp. each salt and black pepper
14 tsp. ground nutmeg
1 c. milk
1/3 c. half and half
1 large yellow onion, chopped
1 large carrot, chopped
1/4 c. minced parsley
1 lb. winter squash, peeled and chunked
1 3/4 c. chicken broth
1 tsp. ground cinnamon
1/4 tsp. each salt and black pepper
14 tsp. ground nutmeg
1 c. milk
1/3 c. half and half
In large saucepan, melt butter. Add onion, carrot, and parsley; cook for five minutes or until vegetables are tender, stirring often. Add squash, broth, cinnamon, salt, pepper, and nutmeg. Bring to boil. Lower heat and simmer, covered, for 20 minutes or until squash is tender. Cool slightly (do not drain). In a blender, process mixture, half at a time, until smooth. Return to saucepan. Stir in milk and half and half. Cook, uncovered, for 5 minutes or until heated through. Serve hot or cold. (Soup will keep in refrigerator for one week. If serving cold, stir 1/4 c. milk into soup before serving.)