WINTER SQUASH
Candied Winter Squash
2 - 3 medium butternut or
other winter squash
1/3 cup brown sugar
2 tablespoons maple syrup
2 tablespoons softened butter
1 teaspoon finely shredded orange peel
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 teaspoons pure vanilla extract
Scrub squash, cut in half, and remove
seeds. Place cut side up in a large
roasting pan. In a mixing bowl, combine
the rest of the ingredients. Spoon
mixture into squash halves. Cover
squash with aluminum foil and bake for
30 minutes. Spoon sugar mixture over
squash, leave uncovered, and bake
another 20 minutes, or until squash
is tender.
Stuffed Acorn Squash
sm acorn squash
1/4 c chopped celery
1/4 ts salt
1/4 ts cinnamon
1 slice raisin bread, cubed
6 oz lean ground pork or turkey
1/4 c chopped onion
1/4 ts curry powder
1/2 c applesauce
Spray a 10x6x2 baking dish with Pam. Halve
squash; discard seeds. Place squash, cut
side down, in baking dish. Bake, uncovered,
in 350 deg F oven 50 minutes. Meanwhile,
for stuffing, in a skillet cook turkey,
celery, and onion till meat is no longer
pink and vegetables are tender. Drain off
fat. Stir in salt, curry powder, and
cinnamon; cook 1 minute more. Stir in
applesauce and bread cubes. Turn squash
cut side up in dish. Place stuffing in
squash halves. Bake uncovered, 20
minutes more.
Creamed Soup of Butternut Squash
4 butternut squash (cut in
1/2 lengthwise and seeded)
10 tbsp. butter
8 tbsp. honey
2 bunches of sage (chopped)
1 onion (peeled and diced)
1 qt. chicken stock
3 cups heavy whipping cream
salt & pepper
Place the squash skin side down on a
baking pan and fill the center with 1
Tbs each butter and honey. Sprinkle with
1/2 of the sage and season with salt
and pepper. Pour 1/2 inch of water
in the bottom of the pan and cover
with foil. Bake until the squash is
tender in a 350 degree oven. Allow the
squash to cool to the touch and using
a large spoon scrape the meat from the
skin. Be careful to reserve the butter
and honey from the center with the meat.
Using a large pot, sauté the onions in
the remaining butter until translucent
and add the squash. pour in the chicken
stock and simmer for 10 minutes. Puree
the soup in a blender until smooth. Add
back to a large pot and add the cream.
Season to taste with salt and pepper.
Garnish with the remaining sage.
Acorn Squash Soup with Honey and Cinnamon
1 tbsp. butter
1 large carrot, roughly chopped
1 stalk celery, roughly chopped
1/2 large onion, roughly chopped
1 large acorn squash, peeled,
seeded and chopped
2 1/2 cups chicken stock
1/2 tsp. ground cinnamon
1 tbsp. chopped fresh tarragon
1/4 cup whipping cream
1 1/2 tbsp. honey
2 tsp. salt
1 tsp. pepper
In a large stockpot, over medium-high heat
melt the butter. Add the carrot, celery
and onions and sauté for about 4-5 minutes.
Do not burn the butter. Add squash, chicken
stock and cinnamon and cover and simmer
until squash is soft. About 20-30 minutes.
Using a food processor or hand blender puree
the soup until smooth. Return to heat and stir
in the tarragon. Season with salt & pepper.
Whip the cream until lightly whipped. Add the
honey. Divide soup into 4 bowls and swirl in
the honey-cream.
Acorn Squash Puppies
1 acorn squash
2 c self-rising cornmeal
1/4 c all-purpose flour
1 lg egg, lightly beaten
1/2 c milk
1/2 c onion, finely chopped
1 vegetable oil
Cut acorn squash in half crosswise; remove
seeds. Place squash, cut side down, in a
shallow baking dish or pan. Add water to
baking dish to depth of 1/2 inch. Bake at
375F for 45 minutes or until tender. Drain.
Scoop out pulp, discarding shells. Place
pulp in container of an electric blender or
food processor; process until smooth.
Measure 1-1/4 cups squash puree; set aside.
Reserve any additional puree for other uses.
Combine cornmeal and flour in a bowl; make a
well in center. Set aside. Combine squash
puree, egg, milk, and onion. Add to dry
ingredients, stirring just until moistened.
Pour oil to a depth of 2 inches in a Dutch
oven; heat to 360F. Drop mixture by
tablespoonfuls into hot oil. Cook 2 minutes
or until golden, turning once. Drain on
paper towels. Yield: 2 dozen.
Spicy Apple-Filled Squash
1 acorn squash (about 1 lb.)
1 golden delicious apple,
peeled, cored, and sliced
2 tsp melted margarine
2 tsp packed brown sugar
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
dash of ground cloves
Heat oven to 350. Grease a small baking
dish. Halve squash and remove seeds; bake
35 minutes. Keep oven on. Cut squash halves
in two; turn out sides up. In small bowl,
combine apples, margarine, brown sugar,
cinnamon, nutmeg, and cloves and mix well.
Top squash pieces with apple mixture. Cover
and bake 30 minutes or until apples are tender.
Winter Squash with Cranberries
1 1/2 c cooked squash
1 egg, beaten
1/2 c coarsely chopped cranberries
1/2 ts salt
1 dash pepper
1 tb margarine, melted
1 dash nutmeg
Preheat oven to 400 F. Combine squash with
egg. Stir in cranberries, salt and pepper.
Turn into 1 1/2 quart casserole. Drizzle
melted margarine over top. Sprinkle with
nutmeg. Bake 35 to 40 min.
Pasta with Winter Squash
1 1/2 lbs squash, cooked
3 tbsps broth
1 med onion, chopped
2 cloves garlic, minced
1/2 c broth
1/2 c milk
1/2 c Monterey jack cheese, shredded
1/2 tsp salt
1/4 tsp pepper
1 tbsp sun-dried tomatoes, chopped
12 ozs pasta, cooked al dente
2 tbsps parsley, chopped
Cut squash in half, place cut-side down in
microwave dish with a little water. Cover and
cook on high 10-12 minutes, rotating once.
When cool, scoop out flesh and mash with a fork.
In frying pan, saute onion and garlic in few
tbsp broth until translucent. Add cooked squash,
broth, milk and cheese. Stir until cheese
melts and mixture thickens somewhat. Season
with salt and pepper, turn off heat and stir
in sun-dried tomatoes. Pour sauce over cooked
pasta and sprinkle with parsley.
