That spring sunshine has been tantalizing me with its promises of warmth. I’ve been digging in the flower beds, poking in my herb garden. But come dinner time, it usually feels a bit more like the winter we’ve just left behind, and we’re in the mood for a meal to warm the insides.
The other night I decided we needed one more taste of winter squash before the greens I’m salivating for arrive! I’d already cooked the Amber Cup squash on the wood stove that morning, so putting together this favorite recipe of my mother-in-law’s took no time at all.
Orange Rice & Squash Casserole
Spread cooked, mashed winter squash in the bottom of a 13×9 pan.
Sauté chopped onions, minced garlic, and diced carrots in butter.
Mix sautéed vegetables with:
1 c. diced ham
3 c. cooked rice
1/4 c. orange juice concentrate
salt, pepper, chives, and curry powder to taste
Spoon over pan of squash. Bake at 350 until warm and bubbly.
Posted March 26th, 2010.
It always frustrates me when a recipe calls for winter and summer squash in the same dish. Maybe they are ready at the same time where you live, but not here! However, thanks to our amazing new greenhouse, tomatoes are ripening during both winter and summer squash season. And our pepper plants are safe inside the greenhouse, too. Thus, it calls for making Mexican dishes with winter squash: a fun, if not authentic, challenge.
I tried a recipe for enchiladas before that used only winter squash, peppers, and garlic as the sauce. But it was a bit dry and “squashy” for me. This time, I put into the blender cooked winter squash, some hot peppers, and some tomatoes. Inside the flour tortillas, I used leftover venison taco meat and the last bit of the purple cabbage and green tomato salsa, rolling the tortillas tightly into the pan. I spread them with a can of un-healthy, fattening, non-organic cream of mushroom soup, just because I love the flavor it adds to my enchiladas! Then I topped them with a generous amount of blended squash, peppers, and tomatoes (all grown organically, of course), making sure the sauce made it down in between and below the individual enchiladas.
Smothered in cheese and cooked ‘til bubbly and slightly browned, it was moist and delicious!
Posted November 9th, 2009.
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
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
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
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.)
Posted October 7th, 2008.
