Daily Unadventures in Cooking » Squash

Butternut Squash Linguine with Pancetta and Sage

katerina — Fri, 20 Jan 2012 13:21:43 +0000

Butternut squash on it’s own is wonderful, but rather sweet, so why not pair it with crispy nuggets of pancetta for a dotting of saltiness? Since this pasta is so simple, I have to at least pretend that some stupendous balance is being struck between textures and flavours, right? Work with me

Butternut Squash Macaroni with Tomatoes, Blue Cheese and Sage

katerina — Tue, 27 Dec 2011 13:52:40 +0000

Butternut squash’s smooth texture is perfctly suited to velvety soups and purees but did you know how wonderful it is in a cheese sauce for macaroni and cheese?

In this easy pasta casserole, roasted squash puree is stirred into a sage-tinted bechamel and tossed with cooked pasta and blue cheese. A short ten minutes in the oven to soothe the blue cheese into meltiness and you have a slightly sweet macaroni and cheese with a lot less calories! What a way to use up leftover squash.

Cook that Squash! Four New Ideas and Squash Recipes

katerina — Tue, 11 Oct 2011 12:10:46 +0000

When mountains of squashes are stacked at every market, their rainbow of rusty oranges and deep forest greens mirroring the colours of the trees, you know that Fall has truly begun. Do you need some inspiration for this seasonal specialty? Why not pick up a squash and roast it, make a soup, risotto, or casserole?

Wondering which Squash to Pick?
Each of the squash varietals has their own personality. Frequently, they are interchangeable but still have their own strengths. Butternut is the most pricy and popular, I like using it for soups because its texture is so creamy and its flavour is very clean. Kabocha is new to the North American market, although it has been a popular Asian varietal for some time. It has an earthier taste and a fluffy texture which I enjoy roasted with herbs and spices. Acorn is easily recognizable for its ridged shape, and is a perfect vessel for stuffing with grains, vegetables, and spices. Spaghetti squash is named for the long strands its flesh separates into when cooked. It is generally not interchangeable for other squashes in recipes.

ROASTED
At it’s most simple you can chop a squash into a few pieces, scope out the seeds and rub with olive oil and spices. Roast it in a hot oven, and cut the pieces into similar sizes so they cook evenly. A simple and healthy way to enjoy a good winter squash.

Balsamic Roasted Kabocha Squash Recipe

Sweet and Spicy Winter Squash Recipe

SOUPS
Squash works very well both in pureed or chunky soups. Make double and stick in it your freezer for wholesome meals on a rushed night.

Curried Squash Soup Recipe

Butternut Squash, Red Lentil, and Coconut Soup Recipe

RISOTTOS
Squash cooks into risotto beautifully, especially when paired with butter-fried sage or blue cheese. Leftover roasted squash can also be stirred into risotto as a great way of transforming leftovers.

Kabocha Squash Risotto with Blue Cheese

Butternut Squash and Sage Risotto Recipe

CASSEROLES
Casseroles are always a great way to make entertaining easier and they don’t have to come with a heavy calorie count. Here are just a few great squash recipes where the squash is cooked, and then combined with cheese, spices or other flavours and then baked again.

Spaghetti Squash Gratin Recipe

Twice Baked Butternut Squash

Butternut Squash Puree Recipe

katerina — Fri, 01 Oct 2010 14:25:50 +0000

The squashes are back at the markets just in time for the rainy weather. This butternut squash recipe is a very simple variation on roasting it, however the sweet shallots and fresh chives just showcase the natural flavour of the squash.

In puree form this squash can be served in may ways. Underneath a beautifully seared piece of halibut would be nice. Served in a large casserole dish beside a roast chicken or turkey. This can easily be made ahead and reheated.

Butternut Squash Puree Recipe
(serves 2-4)

1 medium butternut squash
1 tablespoon olive oil
1 shallot, chopped fine
1 clove garlic, thinly sliced
a pinch chili flakes
1 tablespoon chopped fresh chives
salt and pepper

Preheat oven to 350F. Cut the squash in half lengthwise. Using a spoon scoop out and discard seeds. LIne a cookie sheet with parchment or lightly grease. Place squash face down on the sheet and place in the oven. Bake until very tender, about 1 hour. Remove and allow to cool enough to handle.

In a medium saucepan sweat the shallot in the oil on low heat, stirring occasionally. Allow the shallot to soften without colouring. When translucent add the chili flakes and garlic and continue cooking for another few minutes until the garlic also begins to soften. Add 1/4 cup of water and continue stirring over low heat.

Scoop the flesh out of the squash and into the pot, stirring to combine. If a more uniform consistency is desired use a hand blender to puree the puree. You may need to add up to a cup of water total to allow the puree to be thick but smooth. Season to taste with salt and pepper. You will likely need at least 1/2 a teaspoon of salt and lots of freshly ground pepper. Stir in chives. This can be made ahead and gently reheated, you may need to add more water when reheating.

Grilled Corn and Summer Vegetable Salad Recipe

katerina — Tue, 31 Aug 2010 14:46:53 +0000

When it is hot in the summer, why not enjoy an easy grilled corn salad which can be prepared without the need of the stove top? This salad is endlessly flexible; just pick vegetables which are in season and they will naturally complement the corn and bring a vibrant range of colour to your salad bowl.

Go to your local market, pick out cobs of peaches and cream as close to the stalk as possible and then select a handful of other freshly available vegetables. Char the vegetables until crisp tender and toss together with your corn. Delicious served warm or cold, this grilled corn salad will wait until you are ready.

Grilled Corn and Summer Vegetable Salad
(serves 2)

1 lime
1 teaspoon cumin
salt and pepper
3 tablespoons olive oil
1 heaping tablespoon honey

4 cobs of corn
1 zucchini
1 summer squash
1 red pepper
1 hot fresh pepper such as a jalapeno or banana pepper
4 fresh roma tomatoes, large dice
1/4 cup cilantro, minced

Zest the lime into a small bowl and add half the juice. Whisk in honey, cumin and a big pinch of salt and freshly ground pepper. Slowly whisk in oil.
Remove the husks from the corn. Slice zucchini and summer squash into 1cm wide diagonal slices. Cut squash peppers in half and remove seeds.
Heat grill to high and clean. Brush all vegetables with the dressing and place on grill. Grill, rotating until lightly charred all over, you want them all still to have crunch.
Remove from grill and chop pepper, and squash into large bite sized pieces and add to a salad bowl. Remove corn from it’s husk and also add to bowl. Toss in tomatoes and cilantro and an extra tablespoon of the remaining dressing. Taste and correct for seasoning. Can be served warm or cold.

White Bean, Squash and Kale Soup Recipe

katerina — Mon, 21 Jun 2010 11:11:57 +0000

This white bean, squash and kale soup is made to bridge the sunny May weather to the rainy and dreary June. Not only will it warm you down to your baby toes, but with all the rain we have had it will help you to use up any excess leafy greens from your garden.

The chili pepper gives a subtle spice to the whole soup. If you don’t like spice omit the chili, but try adding some fresh herbs instead as the vegetarian soup will be lacking without some extra kick. This soup’s flavors are even better the next day or a few hours later.

White Bean, Squash and Kale Soup Recipe
(serves 4)

1 tablespoon olive oil
1/2 onion, diced
salt and pepper
1 dried Thai chili
1 clove garlic, minced
1 cup cooked cannellini beans (or 1 small can)
1 cup cooked acorn squash (diced and roasted,
you can follow the instructions here)
4 cups chicken or vegetable stock
1 large tomato, cored and diced
4 cups packed kale leaves, stems removed and roughly chopped

If you haven’t roasted your squash yet, do that first. Then put a large sauce pan or soup pot on the stove on medium low heat. Add olive oil and onions along with a pinch of salt and pepper. Sweat onions, stirring regularly for 5 minutes or until they start to soften. Add garlic and chili flakes and continue sweating for another 3 minutes. Then add beans, squash, stock and the tomato and bring to a low simmer. Add kale and cook for 15 minutes. Taste and add salt and pepper if necessary. Serve with crusty bread.

Baked Squash with Basil and Walnuts

katerina — Fri, 12 Mar 2010 13:36:06 +0000

I really love winter squash but, by the end of March I lack ideas and inspiration — Heaven forbid I should make the same recipe twice. However, since I did buy a large squash and with it taunting me from the counter, I had to cook something. Thankfully I managed to create a new Italian inspired squash recipe which is extremely flexible, and easy to make-ahead.

Though I made them both fresh, you could use leftover squash and jarred pesto in this squash recipe . After an excessive vacation I was trying to keep the recipe very light but a gentle dusting of Parmesan or blue cheese on the baking squash casserole would add a lovely extra zing.

Baked Squash with Basil and Walnuts
(serves 4)

1 large buttercup squash
1/4 cup walnuts
1 cup fresh basil
1/4 cup olive oil
salt and pepper

Preheat oven to 350F. Cut squash in half. Scoop out seeds and stringy insides and discard. Place face down on a baking sheet and bake for 45 minutes to an hour or until very tender. Allow to cool enough to handle. Scoop out flesh into a bowl. (*Tip*: Roast it the night before, it will be perfectly fine cooling on your counter overnight and it will be much less prep work when you are ready for to put together the dish.)

Meanwhile put walnuts in a food processor and pulse until you have small walnut pieces. Add basil and salt and pepper and turn food processor on. Stream in olive oil slowly while machine is running. Once all the oil is incorporated stop the processor and scrape down the sides. Pulse a few more times to make sure you have an even pesto. It should be medium thick. Add to the bowl and stir into the squash. Scoop into a baking dish and bake for 20 minutes.

This can be made ahead and it reheats quite well.

Squash and Rosemary Macaroni and Cheese Recipe

katerina — Mon, 22 Feb 2010 13:48:44 +0000

A macaroni and cheese recipe should be rich and gooey, and just a little bit bad for you. This version is an interpretation of classic comfort food which adds rosemary, sweet winter squash and some mustard for balance. The result is ever bit as gooey and rich as you could desire with an added bonus of a few extra nutrients—but still a little bit bad for you.

This mac and cheese does require a bit of prep because you have to roast the squash. I actually roasted it the night before so I was able to make this on a weeknight; all I had to do was cook the pasta and make the roux. I have also learned to make the sauce in an oven safe stove top casserole or dutch oven. One less pan to wash.

If you are looking for something less indulgent, I have made a healthier butternut squash mac and cheese recipe previously. It is also delicious but quite a bit lighter. I do find that of all the whole wheat pastas I actually quite like macaroni especially in a baked dish like this as it really holds its shape.

Twice Baked Butternut Squash Recipe

katerina — Wed, 27 Jan 2010 13:35:03 +0000

This butternut squash recipe is very similar to the spaghetti squash gratin, and in fact if you wanted, you could scoop out all the flesh and bake the mixture in a casserole instead. Of course, the presentation of serving the squash whole is quite attractive, and next time I will get smaller squashes which I think would be adorable.

Twice-baked butternut squash is inspired by twice baked potatoes but is significantly healthier because of all the wonderful fiber and nutrients provided by the squash. Because of that I stuck with potato-style mix-ins like sour cream and green onion.

One half of the squash I kept quite simple, and to the other half I added a pinch of spicy garam masala, but both were delicious. The squash is quite sweet, but is cut with the tanginess of the sour cream and the sharpness of the scallions which also help give the dish a green speckle. You can make this dish several hours ahead and just bake it at the last minute.

Twice Baked Butternut Squash
(serves 2)
1 medium squash
3 heaping tablespoons sour cream
salt and pepper
two scallions, minced
1 tablespoon minced fresh parsley
a pinch garam masala (optional)
1/2 lemon juiced

Preheat oven to 425F. Cut squash in half lengthwise. Scoop out seeds and discard. Put squash, cut side up in a baking dish and add water to come up 1/4″ on the squash. Cover pan with aluminum foil and bake for ~40 minutes or until the squash is nice and tender when pierced by a fork.

Remove the pan from the oven, uncover and remove squash from water, let cool. Scoop flesh out of squash into a mixing bowl leaving 1/4″ in the bottom of each squash half. Add sour cream, scallions, parsley, lemon juice and curry if you are using it. Taste and season as necessary, you will want lots of pepper and a healthy dash of salt. Scoop evenly into squash halves and bake for 30 more minutes at 425F. (If you find you don’t have enough filling to fill both squashes you can bake the remainder in a ramekin.)

Squash Risotto with Blue Cheese and Crispy Sage Recipe

katerina — Fri, 23 Oct 2009 21:16:00 +0000

I think fried crispy sage is one of the best flavors in the world. It is a classic pairing with winter squash and it works beautifully in this risotto. The first time I had fried sage was when I made a butternut squash ravioli and topped it with a brown butter and sage sauce. I have been frying sage, and getting a bit more unhealthy ever since.

I had been thinking about making a casserole with butternut squash, blue cheese and sage for a few weeks now. Then when I saw Kevin had made roasted butternut squash with caramelized onions, gorgonzola and fried crispy sage I knew that crispy sage was the way to go. I transformed my vision from a casserole with butternut to a risotto with buttercup squash and was very happy with the results. The crispy sage and the blue cheese melt into the risotto and combine really well with the sweetness of the roasted squash.

Squash Risotto with Blue Cheese and Crispy Sage Recipe
(serves 4)

1 kabocha squash
1 teaspoon olive oil
salt and pepper
1 tablespoon butter
1 cup diced leeks
1 cup arborio rice
1/2 cup white wine
4 -5 cups warm chicken or vegetable stock
2 tablespoons butter
1 dozen sage leaves
1/4 cup blue cheese ( I used a stilton but Gorgonzola would be lovely)

Preheat oven to 350F. Cut squash in half and scoop out seeds. Rub inside with olive oil and sprinkle with salt and pepper. Put skin side down into a baking dish and bake for 40-60 minutes or until nice and tender. Scoop out flesh & roughly chop.

In a medium skillet over medium to low heat melt 1 tablespoon butter. When melted and foaming subsides, add sage and fry until lightly browned and crispy on both sides. Remove from heat, pat dry with paper towels and set aside.

In a heavy bottom pot or dutch oven melt butter over medium low heat, add leeks and a pinch of salt. Sweat for 5 minutes stirring regularly. Mix in rice and cook for 3 minutes, stirring regularly. Add white wine and bring to a very low simmer, stirring constantly until wine is almost evaporated. Start adding in broth a ladleful at a time, stirring until cooked in. When the rice starts to soften up add the squash and break up any large pieces. Continue cooking, adding broth and stirring as necessary until rice is cooked with just a teeny bite left. Taste and correct for seasoning.

Serve hot with blue cheese and sage leaves crumbled on top. Serve extra at the table.

For more Fall recipes and Cooking Ideas, check out 5 Things to Cook this Fall