Like its summer cousins, winter squash was introduced to early settlers by the Native Americans. It is a good source of complex vegetable carbohydrates and dietary fiber, as well as being an excellent source of vitamins A, B1, B3, B6, B5, C, K and manganese, folate, copper. It's rich in niacin, iron and beta carotene. It comes in many varities, with acorn, butternut, spaghetti, Delicata and Scarlet Kabocha being some of the favorites. Since it stores well, you can enjoy the deliciousness of fresh squash well into the winter season.
Winter Squash Recipes in this Section:
Roasted Butternut Squash with Pine Nuts & Parmesan
1 whole Butternut Squash, Whatever Size You Want (a Small Squash Serves Two To Four)
4 Tablespoons Butter
Salt And Pepper, to taste
1/4 cup Freshly Grated Parmesan (more To Taste)
3 Tablespoons Pine Nuts
Optional: Salad Greens And Balsamic Vinaigrette
Preheat the oven to 375 degrees.
Use a knife to lop off the top and bottom off the squash. Slice the skin off the sides, then cut the squash in half lengthwise and remove the seeds. Cut the squash into large pieces, cut the pieces into slices, cut the slices into matchsticks, then cut the matchsticks into a dice. Place in a bowl and set aside.
Melt the butter in a small pan, or in a bowl in the microwave. Use a spoon to skim off the solids so most of them are gone. (Note: It's easier if you go ahead and melt the whole stick, then reserve the rest for another use.)
Drizzle 4 tablespoons of the skimmed butter into the bowl with the squash. Add salt and pepper and toss to combine. Pour the squash onto a baking sheet and spread them into a single layer.
Bake for 20-25 minutes, then crank up the heat to 400 and continue roasting for 15 minutes or so, until the squash is sizzling and golden brown around the edges. Remove the pan from the oven and set aside.
Grate the Parmesan and sprinkle it over the squash. Toss it quickly so that the cheese won't melt (it should only soften), then transfer the mixture to a plate.
Toast the pine nuts in a skillet over medium-high heat, stirring frequently. Add those to the plate with the squash and toss to combine. Add more Parmesan if you'd like, then serve the squash in small dishes or over a salad tossed in vinaigrette.
Butternut Squash and Potato Latkes
3 medium potatoes
1/2 butternut squash
2-3 Tablespoons oil
salt + black pepper to taste
Grate the potatoes and butternut squash. Put in a large bowl and season with salt. Let sit for about 5 minutes to let the moisture out. Put them in a colander and squeeze them with your hand to get the water out. Do this until there’s almost no more water dripping.
Heat up 2-3 tablespoons oil in a large pan. Form a patties about 1.5″ in diameter and slide them in the hot oil. Put 7-8 at a time. On medium-high heat, cook the cakes about 4-5 minutes on each side. Season with salt and pepper. Set the cakes on a plate or in a warm oven while you fry the rest. Serve with lemon-yogurt dill sauce if desired.
Barley Stuffed Acorn Squash
2 medium-size acorn squash (approx. 2 lbs each)
1 cup dry pearled barley, rinsed (sub brown rice for gluten-free version)
3 cups vegetable broth
1 shallot, minced
8 ounces shiitake mushrooms, thinly sliced
10 ounces green beans, chopped into bite size pieces
2 large carrots, peeled and finely chopped
1 cup chopped leafy greens (kale, swiss chard, etc.)
1/2 teaspoon garlic powder
salt & pepper to taste
1/4 cup parmesan cheese
Preheat the oven to 375°F and then line a baking sheet with parchment paper.
Wash the squash then slice off the stem and a small piece of the pointy bottom so that it’s able to sit on an even surface on both sides. Cut it down the center so that you have two separate halves. Using a spoon, scoop out the seeds and any loose pieces of flesh.
Once they are all cleaned out, lightly rub the flesh with oil and then transfer to the baking sheet facing down. Bake in the preheated oven for 45 minutes to an 1 hour. The outer skin should be pliable when you squeeze it with an oven mitt.
In a medium size pot, bring the vegetable broth to a boil then add the barley. Reduce to a simmer and cook for about 25 minutes, until tender.
In a separate large pot, warm the olive oil over medium heat. Add the shallot and a sprinkle of salt then cook for 2-3 minutes, until fragrant. Add the greens, mushrooms, carrots and green beans, sprinkle them with salt and garlic powder then cover with a lid and cook for 5-7 minutes. The vegetables should be slightly tender at this point. If you prefer them softer then you can cook them a little longer.
Once the barley is tender add it to the larger pot with any remaining broth and stir to combine. Taste test to see if it needs more salt & pepper. If you have white wine on hand, trying adding a splash for more flavor. Spoon the filling inside of the cooked squash, sprinkle the tops with vegan parmesan cheese and fresh parsley. Serve warm and enjoy!