Recipes Using Winter Squash
Long-Storage Vegetables Add Versatility to Seasonal Side Dishes
Jan 12, 2009
Along the sides of country roads in the autumn months, squashes and pumpkins brim over their bins at farm stands. Along with apple cider, thick sweaters and the smell of wood smoke, they're a sure sign that cooler weather has arrived. It's time to make that journey to the green market or to one of the local vegetables stands and select a variety of squashes. Their shapes, colors and sizes are unusual and diverse. The butternut boasts a long neck, while the acorn squash shines with its deep-green exterior accented by wide ribs.
All squashes, however, are not created equal. Classified according to their shelf life, summer squashes cannot be stored for a long time, unlike winter squashes which will keep for several months during the winter in storage. Winter squashes have thick skins that protect the flesh inside. The length of time a squash will keep in storage without spoiling depends on good air circulation. Another important consideration is the storage location; winter squashes should be stored in a cool, dark place.
The recipes below are a great way to bring both the beauty and the flavor of these winter squashes to your table this season.
RECIPES
Maple Squash
Serves 4
Ingredients:
- 2 acorn squash, halved lengthwise and seeded
- 2 tablespoons unsalted butter
- 4 tablespoons pure maple syrup
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
Directions:
- Preheat oven to 450 degrees F. Place the acorn squashes, cut sides up, on a baking pan lined with parchment paper.
- Place 1/2 tablespoon butter and 1 tablespoon maple syrup into the indentations of each squash half. Sprinkle the tops of the squash halves with cinnamon and ground ginger.
- Transfer the squash halves to the oven and bake until the squashes are very tender when poked with the point of a knife and well browned, about 1 hour. During baking, baste frequently using the syrup in the indentations. Serve warm.
Spaghetti Squash with Herb Butter
Serves 4
Ingredients:
- 2 medium spaghetti squashes (about 2 1/2 pounds each), halved crosswise and seeded
- Coarse salt and freshly ground black pepper
- 1/2 cup (1 stick) unsalted butter
- 2 tablespoons coarsely chopped fresh flat-leaf parsley
- 4 tablespoons cottage cheese
Directions:
- Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. With a serrated knife, remove the stems so that the squashes will stand upright. Season the squashes with salt and pepper, and place the halves cut side down on a baking sheet lined with parchment paper. Bake until the flesh starts pulling away from the skin, about 35 to 40 minutes. Let cool.
- Using a fork, separate the flesh into long strands; reserve the squash shells. Transfer the squash strands to a large mixing bowl.
- Melt the butter in a skillet over medium heat. When melted, add the squash strands, 1 tablespoon parsley and salt and pepper to taste. Toss gently with tongs, coating the squash strands with the butter. Cook until heated through, about 3 to 5 minutes. Spoon 1 tablespoon cottage cheese into each reserved squash shell. Sprinkle with remaining 1 tablespoon parsley. Serve immediately.
