A few nights ago I roasted some butternut squash to have with a roast beef dinner.
My first taste reminded me of why I absolutely adore squash in any way, shape or form. We’re just coming into prime squash season and you should be able to find lots of different kinds in produce stores or farmers markets.
Though they vary slightly in taste and texture, all types of squash are rich in nutrients, low in calories, and free of fat and cholesterol. The only part of cooking squash that’s a bit of a pain is cutting it up. The outer skin is very hard, and unless you have a really sharp knife it’s easy to cut yourself.
Here’s a great suggestion from Chatelaine magazine to make the process safe and easy: Make several large slits through the skin with the tip of a sharp knife. Microwave the squash on high for approximately three to five minutes to soften the skin. Remove squash from the microwave and let it rest for one to two minutes, or until it’s cool enough to handle.
If your recipe calls for peeled squash, remove the skin with a peeler or knife, then slice the squash in half lengthwise and discard the seeds. If leaving the peel on, cut into wedges or chunks.
Butternut Squash three ways (source: realsimple.com)
Butternut Squash Purée
Steam one-inch cubes of squash until tender. Purée with sour cream and butter until smooth, then sprinkle with salt, pepper and chopped chives.
Sweet & Spicy Butternut Squash
On a baking sheet, toss cut-up squash with melted butter, brown sugar, rosemary sprigs, salt, black pepper and a pinch of cayenne pepper. Bake at 375° F until tender. Sprinkle with chopped toasted pecans.
Sautéed Butternut Squash With Feta
Over medium-high heat, sauté one-inch cubes of squash and some minced garlic in olive oil until golden. Add half an inch of water to the pan, cover and cook until the squash is tender. Sprinkle with sliced green onions or chives and crumbled feta.
Roasted Squash Salad with Cranberries & Pumpkin Seeds
¾ cup apple juice
2 Tbsp apple cider vinegar
1 clove of garlic, minced
5 Tbsp extra-virgin olive oil
2 tsp Dijon mustard
2 tsp minced shallots
1 butternut squash (about 1½ lbs)
1 Tbsp honey
Kosher salt and freshly ground black pepper to taste
6 cups mixed salad greens
1 cup crumbled feta or goat cheese
¼ cup salted pumpkin seed kernels (pepitas)
2 Tbsp dried cranberries
Position racks in upper and lower thirds of oven; preheat oven to 400° F. Line two large baking sheets with foil. In a small saucepan, boil apple juice with vinegar and garlic until liquid is reduced to one-quarter cup, about 10 minutes. Remove from heat and whisk in three tablespoons of the olive oil, the Dijon and the shallots.
Cut a large, shallow slit through the skin of squash; microwave on high to make it easier to cut, three to five minutes. Slice squash in half and discard seeds. Cut into slices about one-third of an inch thick and remove peel.
Toss with the remaining oil, honey, and salt and pepper until coated. Spread out on prepared baking sheets and roast until just tender, about 15 minutes. Divide the salad greens evenly among four serving plates; top with the warm squash slices and drizzle with the dressing, then sprinkle each serving with feta, pumpkin seeds and cranberries. Makes four servings.
Source: chatelaine.com
Roasted Parmesan Acorn Squash
1 acorn squash (about 2 lbs)
2 Tbsp olive oil
Kosher salt and freshly ground black pepper to taste
¼ cup freshly grated Parmesan cheese
Heat oven to 425° F; spray a rimmed baking sheet with cooking spray. With a sharp knife, cut a thin piece from one side of the squash to prevent it from rolling when you halve it.
Trim the ends off the squash and cut it in half lengthwise; scoop out the seeds and pulp, then slice it into three-quarter-inch thick half moons.
Place the sliced squash on the baking sheet and drizzle with the oil, tossing squash to coat evenly. Season with salt and pepper and sprinkle with two tablespoons of the Parmesan. Turn the squash slices over and season the other side with salt and pepper and the rest of the Parmesan. Roast, without turning, until the squash is golden brown and tender, 35 to 40 minutes. Makes four servings.
Source: doitdelicious.com
Angela Shellard is a self-described foodie. She has done informal catering for various functions. She can be reached via email at [email protected].
