Winter Squash

Winter Squash

Acorn Squash with cinnamon and coconut butter

1 acorn squash

slice, scoop out seeds place face down in an oven-safe baking dish with 1/2" of water. Bake at 375 for 35-45 minutes until tender.

Remove, fill the center sections with a spoon of coconut butter or coconut oil (or the cream on top of the milk), dashes of cinnamon, salt, raisins, chopped nuts, and a bit of coconut.  Very Good!

 

Roasted Acorn Squash with maple glaze

1 acorn squash

salt

4 tsp butter

4 tsp maple syrup

¼ c water

Cut the squash in quarters and remove seeds. Place, cut side up, in a baking dish, season with salt, and put 1 tsp butter and maple syrup in each cavity. Pour the water into the dish, then cover and bake at 375 about 45 minutes, until tender.

Pour any juices into a small pan and cook over high until reduced to a syrup and spoon over squash. Tastes best if it is not piping hot when served.

Butternut Squash

1 butternut squash cubed

1 small onion diced

1 apple diced

2 Tbs oil

1 tsp salt

pepper

1 tsp chili

1/2 tsp cumin

1/2 tsp garlic

Sauté squash, onion and apple in oil, add spices, cook 7-10 minutes

Winter Squash Braised in Apple Cider-- good

2 lbs delacata or butternut squash

2 tbs butter

2 tbs finely chopped rosemary

2 c fresh apple cider

salt and pepper

apple cider vinegar to taste

Peel squash, dice into ½” cubes. Melt butter in wide skillet, add rosemary. Cook to flavor the butter for 3 min. Add the squash and cider plus water to cover. Bring to boil, add ½ tsp salt and simmer 20-25 min until squash is tender. If the liquid has not reduced to a glaze, turn up the heat to reduce it quickly. Sprinkle with a tsp of vinegar and test for salt and pepper.

Serves 6

Butternut Squash Rounds with dates and pistachios – good!

1 large butternut squash

3 tbs olive oil

salt and pepper

2 tbs butter

2 shallots diced, about 1/3 cup

2 garlic cloves, minced

1/3 c slivered almonds

1/3 c peeled pistachios chopped

1 tbs zest from lemon or orange

6 dates pitted and chopped

2 tbs chopped parsley

1 tbs chopped mint

¼ tsp cinnamon

juice of 1 lemon

Peel neck of squash and slice into rounds about 1/3” thick. Heat oil in large skillet, add the squash in a single layer and cook over medium until golden, then turn and brown on the other side, about 8-10 min per side. When the pan becomes dry, add 1/3 c water. Cover the pan and steam the squash until tender, about 10 min. Check and add more water if needed. Season with salt and pepper.

Melt butter in med skillet over medium low heat, add the shallots and garlic and cook 5-7 min, do not brown. Add the nuts, zest, dates, herbs, and cinnamon, and raise the heat. Season with ½ tsp salt and pepper. Cook for 2 min, then add the juice, cook for 1 min, turn off the heat. Arrange the squash in a baking dish and scatter the dates and nuts over them. Add ¼ c water and bake at 400 until heated, about 15 min.

Butternut Squash Gratin

(*use almond meal or coconut flour in place of the breadcrumbs)

3 cups butternut squash, in ¾ inch chunks

1 cup sweet onion, finely chopped

1 Tablespoon olive oil

1 egg

1/2 teaspoon salt

2 Tablespoons mayo

2/3 cup Parmesan, grated (or strong cheddar)

1/3 cup Panko (or breadcrumbs)*

Pepper to taste

Heat oven to 350°F. Butter an 8-inch baking dish, round or square.

In a medium pot, cover squash with cold water, place a lid on top and bring to a boil over high heat. When boiling, reduce heat so that the water just simmers and cook squash for about 15 min. or until tender. Rinse under cold water; drain. (Do-Ahead: at this point the squash can be stored for up to two days until you are ready to assemble the gratin.)

Heat olive oil in a non-stick pan and add onions. Sauté on medium heat, stirring often, until softened. Set aside to cool slightly.

In a medium bowl, beat egg, salt and mayonnaise together. Add 1/3 cup of Parmesan, panko, sautéed onion and squash and fold together gently to combine. Season with pepper and more salt, if needed.

Spoon in to prepared baking dish and top with remaining 1/3 cup of cheese. Bake 1 hour or until heated through and cheese is slightly browned. Serve hot.

serves up to 8