Winter Squash Recipes
By Brenda Hyde
Winter squash is great this time of year, and there
is so much that you can do with it. Whether it's from
your garden or the produce section, don't miss out.
Always look for firm squash that are not damaged.
When a recipe calls for cooked squash, simply cut it
in half, scoop out the seeds and strings, and place it
upside down in a pan with about a 1/2 inch of water.
Cook the squash at 350 degrees for 40-60 minutes, depending
on the size. It's done when you can easily pierce through
the skin with a fork. Cook enough to handle and scrape out
the squash you need for the recipe.
Try these recipes this year:
Stuffed Winter Squash
Ingredients:
3 small acorn or butternut squash
3 green onions
1 tablespoon olive oil
1 cup finely diced celery
1 bunch fresh spinach, coarsely chopped
3/4 cup whole wheat bread crumbs
1/4 tsp. salt
1/4 cup almonds or pecans, finely ground
1 tablespoon butter
Cut in half and clean the squash. Bake at 350
degrees for 35-40 minutes or until tender. Sauté
the onions in oil until soft. Add diced celery.
Cover and simmer on medium heat until just
tender. Add spinach; stir to wilt. Combine the
crumbs with salt and ground nuts. Stuff the
squashes with spinach and sprinkle the
crumb mixture on top. Dot with butter. Return
to oven for 10-15 minutes. Serves 6.
Serve the following dish with a mixed green salad and rolls
for a nice autumn dinner. Serves enough for company!
Roasted Beef and Squash
Ingredients:
2 tablespoons olive oil
4 pounds chuck roast
1 onion, thinly sliced
2 cloves garlic, minced
salt and pepper to taste
3/4 cup beef broth
2 tablespoons fresh sage, chopped
3-4 pounds butternut squash
Optional: 2 tablespoons herb vinegar
Preheat oven to 350 degrees. In a Dutch oven
(or a pan that can go from stovetop to oven) heat
the oil until warmed. When the oil is hot, add the
roast and brown slowly for about 10 minutes on
each size. Meanwhile, slice the onions and mince
garlic. Remove the roast to a platter and season
with the salt and pepper-set aside. Lower the heat
and sauté the onion and garlic until light golden-be
very careful not to brown completely or scorch. Add
the broth/wine and the sage. Cook for one minute.
Return roast to the pot, and cover. Bake for 1-1 1/2
hours (add more broth or water is it becomes dry).
Meanwhile, peel the squash, remove seeds and cut
into one inch cubes. After the roast has cooked for
the 1 1/2 hours, add the squash and bake 30 more
minutes. Do not over bake or the squash will become
mushy. Makes 8-10 servings.
Squash Cornbread
Ingredients:
1 cup cooked winter squash
1 egg
2 tsp. baking powder
1 tsp. salt
1 cup vegetable oil
3/4 cup yellow corn meal
Place squash in a blender or food processor. (You can
also mash it as long as it's cooked well-this is great
for leftovers) Beat the egg lightly and add to the squash
in a large bowl. Add the other ingredients and mix lightly.
Place the batter into a cast iron skillet or 9 inch square
pan that has been coated with butter or margarine. Dot
the batter with butter if you wish and bake at 350 degrees
for 40 minutes.
Savory Butternut Squash
Ingredients:
1 butternut squash-about 3 pounds
2 tablespoons butter or margarine
1 garlic clove, minced
2 tsp. ground ginger
1/4 tsp. cumin
salt and pepper to taste
Heat oven to 400 degrees. Half the squash and
scoop out the seeds and strings. Place it cut
side up in a baking pan, adding 1/4 inch of water
to the pan. Bake for 35-45 minutes until tender.
Cool, then peel and cut into 2 inch chunks. In a
large skillet melt the butter and saute the garlic
over low heat for 1 minute. Do not brown, or scorch.
Add the squash, toss and cook for 2 minutes. Add
the remaining ingredients, and toss to coat. Cook
for 2-3 more minutes and serve.
Winter Squash Pie
Ingredients:
1 9 inch unbaked pie shell
2 cups cooked winter squash
2 cups whole or lowfat milk
3 eggs
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
1/2 cup brown sugar
1/2 cup honey
Place 1 cup milk in a blender and add the squash,
a little at a time, blending til smooth. Add the eggs
and spices and blend. Pour the mixture in a large
bowl, and add the remaining 1 cup milk, brown sugar
and honey. Stir until well blended. Pour into the unbaked
pie crust and bake at 425 degrees for 10 minutes. Lower
the heat to 325 degrees and bake for 30 more minutes.
Cool. Serve with whipped cream!
About the Author
Brenda Hyde is a wife, and mom to three, living in
the Midwest United States. She is also a freelance
writer and editor of Old Fashioned Living.
