Winter squash is one of my favorite fall harvests — not only are winter squashes delicious with even the most basic preparation, but they’re also good for you.
Winter squash is packed with fiber, vitamins and minerals and is as versatile as it is tasty.
Generally, squash is separated into two categories: summer squash and winter squash. Summer squash, or Cucurbita pepo, is generally grown in about 50 days, has a skin or rind that can be eaten and is usually eaten when it’s immature. Summer squash does not have a very good shelf life and generally has to be eaten within a couple of weeks after being picked. Popular kinds of summer squash include pattypan and yellow crookneck squash and zucchini.
Unlike summer squashes, winter squashes typically take twice as long to grow and have hard skin that needs to be peeled, resulting in a very dense flesh. Winter squashes include butternut, acorn, Hubbard and delicata.
Winter squash is an ancient food plant dating back to 8,000 B.C. and was originally grown in Mexico, Peru and the east coast of what became the United States. It was grown for food and for use as containers, once cleaned and dried.
One of my favorite ways to enjoy winter squash is to simply peel it and roast it with a little olive oil, salt and pepper, but squash can also be baked, broiled, and sautéed, and it can be made in to a variety of soups and casseroles.
The hard exterior of winter squash may suggest it will be difficult to work with, but many kinds of winter squash, such as butternut, can be peeled with a vegetable peeler. Other squashes, like acorn, can be cut in half and roasted with the skin on or even baked and stuffed.
Last week, out of sheer curiosity, I bought a Red Kuri squash so I could give it a try. Instead of peeling the hard skin from the squash or cutting it up before cooking it, I set the whole thing on a baking sheet and popped it in the oven. When the skin appeared to begin to brown and the squash felt tender, I removed it from the oven and let it cool.
I peeled the skin away from the flesh and discarded the seeds. Then I added the squash to a saucepan along with some butter and a little vegetable broth, mashed it all together and added a little seasoning. When it was warmed on the stove and the melted butter was stirred in, it was time to give it a try.
Red Kuri, it turns out, has a delicate chestnut-like taste. Next time,I plan to chop it in half, scrape out the seeds and fill the cavity with some kind of rice/meat stuffing like I do when I make acorn squash.
Butternut is my favorite squash. I like to add roasted pieces of it to fall salads. The sweet flavor of the roasted squash is excellent when added to watercress, which has a peppery flavor.
Another excellent roasting squash is delicata, which is also known as peanut squash. You don’t even have to peel the skin before you cook it, which makes it easy to work with. You can just cut it in half, scoop out the seeds, cut it in to pieces and add a little olive oil and sea salt before sticking it in a hot oven to roast.
I like to brush a little butter on it right as it comes out of the oven to add a little more flavor, but you can season it however you like. For a pinch of sweetness, try drizzling a little maple syrup on it before serving.
Mashed Red Kuri Squash
1 red kuri squash
3/4 cup vegetable broth
3 tablespoons butter
Salt and pepper to taste
Place about 3/4 of a cup of water in a baking dish, then set the entire, uncut squash in the dish.
Drape aluminum foil over the squash, then set in an oven preheated to 425 degrees. Bake for 35 to 55 minutes (depending on the size of the squash) or until the squash is tender and the skin is softened.
Remove from oven and let cool to room temperature. When the squash is cooled, peel the skin away and discard. Set the squash on a cutting board and cut it in half, then remove and discard the seeds.
Set the squash in a saucepan and use a potato masher to mash it up. Set the pan on the stovetop and set the heat to medium. Add the vegetable broth and use a wooden spoon to stir and further mash the squash (add more broth as needed to create a smooth and creamy texture).
When the squash is warmed, add the butter and stir it in until the butter is melted. Season with salt and pepper to taste.
Maple Roasted Delicata Squash
2 delicata squash
2 tablespoons olive oil
2 tablespoons butter
3 tablespoons maple syrup
2-3 pinches of flaky sea salt
Cut the squash in half the long way, then scrape the seeds out and discard them. Slice the squash into u-shaped pieces about 1/2 to 2 inches thick.
Drizzle the olive oil on a baking sheet and transfer the squash to the sheet. Turn the pieces over a couple of times to ensure they are covered on both sides with olive oil. Set the squash in an oven preheated to 425 degrees and roast for about 10 minutes or until the bottoms of the squash begin to brown slightly. Remove from oven and turn the squash over.
While the squash is roasting, add the butter and maple syrup to a microwave-safe dish and microwave it for 20 to 30 seconds or until the butter is melted, then remove it from the microwave and stir.
After the squash has been turned and roasted on the other side for 5 or 6 minutes, remove it from the oven. Use a pastry brush to brush the squash with the maple butter mixture, then return it to the oven for an additional 2 to 3 minutes. Remove from oven and season with sea salt before serving.
Watercress and Butternut Salad
1 medium butternut squash, peeled and cubed
3 tablespoons olive oil, divided
3 cups of watercress, thick stems removed
1/2 fresh lemon
1 teaspoon apple cider vinegar
Several slices of red onion
1/4 cup pepitas
Salt and pepper to taste
Add the squash to a bowl and drizzle it with 2 tablespoons of the olive oil. Stir the squash until all of the pieces are lightly coated with oil.
Transfer to a baking sheet and set in an oven preheated to 425 degrees. Roast the squash for 10 to 12 minutes or until the bottom begins to brown slightly, then use a spatula to turn it over. Return to the oven and roast for an additional 5 to 7 minutes or until the squash is tender and the edges somewhat browned. Remove from oven and allow to cool to room temperature.
To assemble, add the watercress to a bowl and drizzle it with the remaining olive oil, apple cider vinegar and lemon juice. Toss the watercress to coat it with the dressing.
Transfer the watercress to a serving dish and add the squash. Top the salad with sliced onion and pepitas, then season with salt and pepper to taste.