Winter squash-ophile

[Anonymous]

So, I have kind of a problem at this time every year.

I love winter squash. All of them.

At the risk of sounding like Bubba with his shrimp recipes... I love making squash stuff. Roasted pumpkin soup, spaghetti squash, pumpkin hummus, butternut gnocchi, stuffed acorn, grilled delicata. And of course, roasted seeds!

That being said, I have my stand by recipes but am wondering if anyone wanted to share their favourite winter squash recipe(s)?

[Anonymous]

I love this pasta recipe from Cook's Illustrated:

PASTA WITH BUTTERNUT SQUASH AND SAGE
INGREDIENTS

4 slices bacon, halved lengthwise, then cut crosswise into 1/4-inch pieces
8 large fresh sage leaves, plus 1 tablespoon minced (see note)
1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1/2-inch dice
1 tablespoon unsalted butter
6 scallions, sliced thin (about 1 cup)
1/4 teaspoon freshly grated nutmeg
1 teaspoon sugar
Salt and ground black pepper
2 cups low-sodium chicken broth
1 pound penne pasta or other short, tubular pasta
2 tablespoons grated Parmesan cheese, plus extra for serving
4 teaspoons juice from 1 lemon
1/3 cup sliced almonds, toasted

INSTRUCTIONS
1. Cook bacon in 12-inch skillet over medium heat until crisp, about 8 minutes. Add whole sage leaves and cook until fragrant, about 1 minute. Strain mixture through fine-mesh strainer into small bowl, reserving bacon fat and bacon-sage mixture separately.

2. Return skillet to high heat, add 2 tablespoons reserved bacon fat (adding olive oil if necessary) and heat until shimmering. Add squash in even layer and cook, without stirring, until beginning to caramelize, 4 to 5 minutes. Continue cooking, stirring occasionally until spotty brown, 3 to 4 minutes longer. Add butter and allow to melt, about 30 seconds. Add scallions, nutmeg, sugar, 1/2 teaspoon salt, 3/4 teaspoon pepper, and minced sage; cook, stirring occasionally, until scallions are softened, about 3 minutes. Add broth and bring to simmer; continue to cook until squash is tender, 1 to 3 minutes longer.

3. Meanwhile, bring 4 quarts water to boil in large Dutch oven over high heat. Add 1 tablespoon salt and pasta. Cook until just al dente, then drain pasta, reserving 1/2 cup cooking water, and transfer back to Dutch oven.

4. Add squash mixture to pasta; stir in 2 tablespoons Parmesan cheese, lemon juice, and reserved bacon-sage mixture, adjusting consistency with reserved pasta liquid. Serve, passing almonds and Parmesan separately.

[Anonymous]

PP, this sounds awesome, thanks! For some reason, I never pair squash with pasta (unless I'm making gnocchi or stuffing butternut raviol). This recipe sounds super easy.. And I happen to have some sage in the garden that is threatening to take over the world

[Anonymous]

I have made the above recipe sans lemon juice and almonds. It's good!

[Anonymous]

I make winter squash tacos by curbing and roasting the flesh. It subs in for meat and I add toasted pepitas for a bit of extra flavor and crunch.

[Anonymous]

Cubing not curbing.

[Anonymous]

Anonymous wrote:I make winter squash tacos by curbing and roasting the flesh. It subs in for meat and I add toasted pepitas for a bit of extra flavor and crunch.

Good grief this sounds good!!! I guess I could do the same with tamales? Yum.....!! Awesome idea, thanks!

[Anonymous]

I'm the pp who posted the recipe. I'm glad you think it looks good. It really is easy to make - I may have to make it next week! We haven't had it yet this season.

[Anonymous]

OP, if you have time, can you post your favorite squash recipe? You sound like a squash expert and I'm sort of a spaghetti-squash with boulanaise sauce person; I'd love to branch out.

[Anonymous]

Years ago, we got a squash soufflé at Wegmans on the way back from a road trip. It was delicious. I don't know what was in it, and we don't live near Wegmans, but every time I go, I look for it and haven't seen it, so if someone has a recipe, please share it. TIA.

[Anonymous]

Butternut squash mac and cheese. I think this is the recipe I tried before: http://www.cookinglight.com/eating-smart/recipe-makeovers/light-macaroni-cheese

I'm sure others are also tasty but maybe worse for you.

[Anonymous]

I had a stuffed acorn squash at Mark's Kitchen in Takoma Park the other day- it was so tasty. It was stuffed with barley, mushrooms, green onion.... yum yum. But DH doesn't care for squash of any variety, so I rarely prepare it at home.

I really like Ina Garten's butternut squash soup recipe, though I use less apple than she calls for because I don't like my soup *that* sweet. http://www.foodnetwork.com/recipes/ina-garten/roasted-butternut-squash-soup-and-curry-condiments-recipe2.html

It reheats well, so I freeze it in individual portions and pack it in my lunch for work. That way DH doesn't have to be subjected to it........

[Anonymous]

Baked Acorn Squash with butter & brown sugar...yummmm
http://www.foodnetwork.com/recipes/paula-deen/baked-acorn-squash-with-brown-sugar-and-butter-recipe.html

[Anonymous]

Butternut Squash Risotto

- 1 cup of white wine
- 30oz chicken stock
- 1 cup roasted butternut squash flesh mashed with a fork
- 1 bulb of garlic roasted
- 1 small onion diced
- 1 cup arborio rice
- olive oil
- salt, pepper, thyme

Roast squash and garlic (cut clove in half, add 1-2 tbsp of chicken stock, wrap in aluminum foil, bake for 30min at 375). Get stock into a pot and heat to a boil, then drop the heat to low. In a pan at least 3" deep head olive oil over medium heat. Add onion and sauté 3-5 minutes until softened. Add rice. Continue to sauté for another 3-5 minutes (don't let the rice burn, just get nutty).

Add wine and cook until all liquid is absorbed. Add one ladle (about 2/3c, at least enough to cover the bottom of your pan) of hot stock, stir and cook until absorbed. Repeat for another 15-20min until most of the stock has been used. After 3 ladle's I add 1tsp of dry thyme. Once I'm down to 1-2 ladle's worth I start tasting the rice to check doneness. Then stir in roasted squash with a little stock. Squeeze garlic from bulb (it'll be like a paste once it's roasted), and add to rice mixture.

You can finish with a dab of butter (sometimes I do, sometimes I don't), or add a little cheese. S/P to taste.

[Anonymous]

Here's a link to two delicious Indian recipes using butternut squash:

http://www.bengaligourmet.com/2011/11/pumpkin-spice.html

I have the cookbook she mentions for the second recipe. I've only made it with no shrimp, but it's amazingly delicious! You can get the panch phoron spice mix at an Indian grocery store or even on Amazon. Everyone who tries this dish LOVES it.