Where do we start with this numerous and varied fruit?
Cucurbita
Cucurbita (Latin for gourd)[3] is a genus of herbaceous vine in the gourd family, Cucurbitaceae, also known as cucurbits, native to the Andes and Mesoamerica. Five species are grown worldwide for their edible fruit, variously known as squash, pumpkin, or gourd. . .
Squash was domesticated first, followed by maize and then beans, becoming part of the Three Sisters agricultural system of companion planting.[80][81] The English word "squash" derives from askutasquash (a green thing eaten raw), a word from the Narragansett language, which was documented by Roger Williams, the founder of Rhode Island, in his 1643 publication A Key Into the Language of America.[82] Similar words for squash exist in related languages of the Algonquian family.[51][83]
Squash, or at least most of the type known as
Winter squash, were an acquired taste for me. My mother didn't care for it so we didn't have it unless we were at a big holiday dinner and someone else had made it. It was the usual mashed squash with a lot of sugar and butter and just sickeningly sweet. I didn't like it. Especially if I saw those little mini-marshmallows!
But I decided to explore the squash universe again when I started doing a lot more cooking and watching cooking shows. I became curious about roasting and using exotic spices and fillings. I'm so glad I did because these fruits are amazing. They are versatile, healthy, filling, economical, and they last a long time so they're forgiving if you forget about them;) Join me past the pumpkin curlicue gourd to talk about cooking and recipes!
The first challenge when dealing with squash is peeling. A big Butternut can be quite a challenge if your knife skills aren't the best. (A peeler is usually too flimsy to handle the rind in my opinion.) But a lot of grocery stores have fresh peeled and chopped squash in the refrigerated produce section and I'm not ashamed to take advantage of it!
Smaller squash such as Acorn or Delicata are easier: these do quite well when halved and seeded and then baked without peeling. The flesh comes away easily when cooked and makes for a great self-contained side dish or stuffed for a main course.
Boiling is good for peeled and cubed squash. This is the common method for making a puree or mashed dish. Treat them like potatoes and add just enough water to cover. Liberally salt and bring to a boil then cover and lower to a simmer for about 15-20 minutes or until the pieces are easily pierced with a sharp knife. Drain, add your choice of seasonings and liquid and mash to your preference. The puree can also be used in casseroles and lasagne. You could even use it as a base for a hearty bruschetta style appetizer! I'm thinking squash topped some ricotta, some lightly fried pancetta and sage-fry the sage until it's nice and crispy in the rendered pancetta fat.
Microwaving is also kind to squash. You can cook the halves of the squash in a bit of water in the microwave. This is not only a shortcut cooking method, but if you just want to speed up the process you can nuke the squash for a few minutes until it softens up enough to make peeling it easier and then go ahead and roast it.
Roasting is a wonderful way really bring out the sweetness and add a bit of caramelized flavor to any of the winter squash. I like to roast the cubed butternut along with brussels sprouts tossed in some olive oil, honey, and some smoky spices such as cumin, smoked paprika, or even Chinese 5 Spice. But you could go a hundred different ways with the seasonings and other additions. Roasted squash also makes a great addition to soups as a base, or to stews especially an Indian curry! The sweetness is perfect to balance the heat.
Orange Glazed Brussels Sprouts & Butternut Squash
Maple Roasted Butternut Squash and Carrots
Honey Roasted Acorn Squash with Thyme
Stuffed and Baked
This is a great way to turn squash into a self-contained main course. I love this because you can come up with some great combinations for whatever your diet. Vegetarian, Vegan, gluten-free, Paleo, etc!
This is a dish I posted a few years ago here at WFD in a previous Stuffed Peppers diary.
Moroccan Stuffed Acorn Squash
1 tablespoon brown sugar
1 tablespoon butter, melted
1 large acorn squash, halved and seeded
2 tablespoons olive oil
1 cloves garlic, chopped
1 carrot, chopped
1/2 cup garbanzo beans, drained
1/2 cup raisins
1 tsp cumin
1/2 tsp smoked paprika
1/2 tsp curry powder
salt and pepper to taste
1 cup chicken broth
1/2 cup uncooked couscous
Preheat oven to 350°.
Arrange squash halves cut side down on a baking sheet. Bake 30 minutes, or until tender. Dissolve the sugar in the melted butter. Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.
Heat the olive oil in a skillet over medium heat. Saute the carrot until tender. Mix in the garbanzo beans and raisins. Season with cumin, paprika, curry, salt and pepper, and continue to cook and stir until vegetables are tender.
Pour the chicken broth into the skillet and bring to a boil. Mix in the couscous. Cover skillet and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stuff squash halves with mixture and serve.
Or how about a risotto?
Roasted Butternut Squash Risotto
Or a pizza?
Butternut Squash and Crispy Sage Pizza
Oh, and I can't leave out a delicious creamy gratin recipe:
Butternut Squash, Apple, and Potato Gratin with Cheddar Crumb Topping
A lot of recipes seem to focus on Butternut but a lot of the winter squashes are similar enough in taste and shape you could adapt a recipe depending on what you have on hand.
Oh, and you say you have a bit of leftover roasted squash that isn't really enough to serve for a side but you don't want to just throw it out?
Buttercup Squash Bread
1 (.25 ounce) package active dry yeast
1/2 cup warm water (110 degrees F to 115 degrees F)
2 tablespoons molasses
1 teaspoon salt
1/2 teaspoon caraway seeds
1 cup mashed, cooked butternut squash (I used acorn & it worked just as well)
3 cups all-purpose flour
DIRECTIONS
In a large mixing bowl, dissolve yeast in water. Add molasses, salt, caraway, squash and 2 cups flour; mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to greased top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; turn onto a floured surface and shape into a loaf. Place in a greased 9-in. x 5-in. x 3-in. loaf pan. Cover and let rise until doubled, about 45 minutes. Bake at 400 degrees F for 25-30 minutes or until golden brown. Remove from pan to cool on a wire rack.
I had just a little over 1 cup of squash when I mashed it up so I threw it all in. I also did not have any caraway seeds and do not care for them all that much so I added 1/4 teaspoon of allspice and the same of fresh grated nutmeg to the batter before adding the flour.
The bread is really good! Dense and chewy with a really nice squash flavor.
From allrecipes.com
So many good ideas and recipes are out there for these fall harvest fruits! I hope I've given you all some inspiration!
What's for dinner at your place tonight?