Storage:
Acorn, Hearts of Gold - Cook immediately or use as seasonal decorations
until you are ready to eat them. Most winter squashes, except of the Spaghetti
Squash are interchangeable in recipes, so feel free to experiment. These
varieties will store well at room temperature for over a month, or at
50-55 degrees F for most of the winter. These are good for stews and soups.
Delicata - Cook immediately or use as seasonal decorations until you are ready to eat them. These will store at room temperature for about 4 to 6 weeks, but aren’t as good for long-term storage. Delicata has one of the most delicate flavors of the winter squash. It is equally good baked in sweet or savory preparations.
Kuri - Cook immediately or use as seasonal decorations until you are ready to eat them. These will store well at room temperature for over a month, or at 50-55 degrees F for most of the winter. Curry squash has less fiber than other squashes, making it ideal for pureed soups and pies.
Spaghetti Squash - See Spaghetti Squash
Recipes:
Baked
Squash with Bleu Cheese
Brush
a halved acorn or hearts of gold squash with melted butter and sprinkle
with dried basil, dill, and thyme. Bake cut-side down in a 375°F oven
for 35 minutes or until tender . Remove from oven, turn, add 1/2 to 1
T bleu cheese crumbles per half and return to oven until melted.
Curried
Squash and Mushroom Soup
adapted from The Moosewood Cookbook
3 small acorn,
hearts of gold, and/or kuri squash
2
1/2 c water or stock
2 T butter
1/2 c choppped onion
1 med. clove garlic, crushed
1 1/4 t salt
1/2 t ground cumin
1/2 t ground coriander
1/2 t ground cinnamon
3/4 t ground ginger
1/4 t ground dry mustard
few dashes of cayenne
6 oz fresh mushrooms, sliced
1 c orange juice
optional: fresh lemon juice
optional garnishes: yogurt, toasted almonds
Split the squash lenthwise and bake face-down on an oiled sheet at 375 degrees F until soft, about 30 minutes. cool and scoop out flesh. You will need about 3 cups. Puree with the water or stock in a food processor until smooth. Heat butter in a soup pot; add onion, garlic, salt, and seasonings. Saute until onion is soft. Add mushrooms, cover and cook 10 minutes. Stir in squash puree and orange juice; heat gently. Adjust seasonings to taste. Stir in lemon juice, if desired. Soup does not have to be served immediately, and will hold on stove top. Serve as is, or topped with yogurt and/or almonds.
Low-Fat
Vegetable Curry
Cook and set aside:
1 c
snapped green beans, blanched
1 c boiled potatoes, cubed
1 c
baked squash (acorn, butternut, hearts of gold), cubed
Combine in
a bowl and set aside:
1 1/4 c non-fat
yogurt
1 1/4 c water
1/4 t tumeric
1 t ground chili
1 t ground coriander,
1/2 t salt, and
1 t soft brown sugar
In a heavy
pan, heat:
2 T oil
When hot,
add:
1 t cumin seeds
Cook until fragrant. Then add yogurt mixture and cook 3 minutes.
Add:
1 T chopped cilantro
1-2 fresh green chilies sliced
and reserved cooked vegetables from above.
Cook 5-7 min. more, stirring occasionally.
Baked
Delicata Squash
1
delicata squash
1-2 T butter
coarse salt
freshly ground black pepper
Cut off the ends of squash, cut in half lengthwise. Remove the seeds by scraping with a spoon. Leaving the skins on, cut the squash into 1/2-inch wide lengths Place these on a baking sheet, dot with butter, and sprinkle generously with salt and pepper. Roast at 375 degree F degree oven until soft, and slightly browned. Optional: sprinkle with fresh or crumbled dried rosemary before baking. Alternatively, omit salt and pepper and other herbs, sprinkle with brown sugar and top with applesauce if desired.
Squash/Pumpkin
Cookies with Orange or Vanilla Glaze
1 1/2 c butter
1 1/2 c brown sugar, packed
1 c cooked fresh* or canned squash or pumpkin (kuri is excellent for this
recipe, acorn, hearts of gold, and butternut also will work)
1 t grated lemon peel
2 1/2 c flour
3 t baking powder
1 1/2 t pumpkin pie spice**
1 c coarsely chopped walnuts
2 large eggs
1 t vanilla
1 t salt
1 t lemon juice
¼ t additional ground ginger
Cream butter and sugar until fluffy. Beat in eggs one at a time. Stir in pumpkin, vanilla, lemon peel, and juice. Resift flour with baking powder, salt, and spices. Blend into butter mixture. Stir in walnuts. Drop by tablespoons onto greased baking sheets 2" apart. Bake at 375F for 12 to 14 minutes. Makes about 2 1/2 dozen, 3" cookies.
*puree and
seive if necessary
**Per teaspoon: 1/2 t ground cinnamon, 1/4 t ground ginger, 1/8 t ground
nutmeg, and 1/8 t ground allspice
For Orange
Glaze:
Combine 6 oz room temperature butter, 12 oz confectioner's sugar, 1 T
finely minced orange zest, and 3 T orange juice. Spread on cooled cookies.
For Vanilla
Glaze:
Combine 2 c confectioner's sugar with 1 T melted butter, and 1 t vanilla
extract. Add up to 3 T milk, as necessary to reach drizzling consistency.