Daily Unadventures in Cooking » Squash

Coconut Curry Squash Soup Recipe

katerina — Thu, 08 Mar 2012 17:12:56 +0000

During our travels last Fall we spent 3 days in Cambodia for the sole reason of seeing Angkor Wat. If you are wondering why you missed hearing about it during my Vietnam\Hong Kong series of posts, it is because there was very little redeemable cambodian cuisine we had the opportunity to try – Angkor Wat is a very touristy town. However, we really enjoyed the cambodian curry, and specifically the pieces of pumpkin submerged in a mild but aromatic coconut stew.

I am not sure why coconut and squash didn’t occur to me as such natural friends until then, but they do now. This soup is very similar to my regular, go-to curried squash soup with the minor substitution of coconut, try it and let me know if you agree on this natural friendship.

Spinach and Spaghetti Squash Casserole

katerina — Tue, 28 Feb 2012 13:49:41 +0000

It’s February, and just in case you aren’t sick of squash recipes yet, I have one more for you, a fun spaghetti squash casserole. This super easy recipe tosses cooked spaghetti squash with spinach and tomato sauce and adds just enough gruyere to help give it that desirable bubbly top.

This spaghetti squash recipe is a nutrient packed healthy side dish which still screams comfort food. Try serving it alongside some grilled chicken and a big salad, or alternatively throw in some black beans and pack it for lunch!

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.