’Tis the Season for Winter’s Succulent Squash

It’s that time of year when the plump, often misshapen varieties of winter squash are plentiful. Don’t let their unusual shapes and sizes intimidate you.  The varieties of these fruits (yes, because of their seeds, and the fact they are grown from the flower producing part of a plant, they are considered to be fruits) are as abundant as the summer fruits were a few months ago.  Once you get them home, there are so many different recipes for them. They can be the centerpiece of your family’s lunch or dinner, or a side dish to any meal.  They’re so cheap, as well, so bringing home a loadful will be easy on your pockets. They are, also, easy to store, so there’s no worries about them spoiling before being used.

One popular thing to do with winter squash is to stuff them. Not only will you use the winter squash, but you can also use so many different stuffing ingredients that are already in your refrigerator.  Below is just one idea for the stuffing, but almost anything you prefer, can enhance this delicious dish.

STUFFED WINTER SQUASH

INGREDIENTS

• 2 acorn, delicata, dumpling, or carnival squash, cut in half through the stem and seeded
• 2 teaspoons olive oil, plus more for rubbing the squash and oiling the dish
• 3/4 teaspoon kosher salt
• 6 ounces chorizo or sweet Italian sausage, crumbled or cut into small pieces
• 1 cup chopped leeks (from 1 small leek)
• 1 cup chopped apple or pear (from 1 to 2 fruit)
• Freshly ground pepper
• 2 cups sliced tender greens (like spinach, tatsoi, kale, Swiss chard), cut into ribbons
• 4 fresh sage leaves, coarsely chopped
• 2 cups cooked millet, rice, or quinoa
• 1/2 cup grated cheddar cheese

INSTRUCTIONS

1. Preheat the oven to 375°F. Rub the flesh of each squash half with olive oil, and oil an ovenproof dish or baking sheet. Sprinkle the whole baking dish with 1/2 teaspoon of the salt. Lay the squash flesh-side down in the dish and bake until it is very tender when pricked with a fork, 30 to 40 minutes. Remove the squash from the oven and raise the oven temperature to 425°F.
2. Meanwhile, heat the remaining olive oil in a large skillet over medium heat. Add the chorizo or sausage and fry until browned. Remove from the pan and set aside. Add the leeks to the hot oil and cook until soft, about 3 minutes. Add the apple, remaining 1/4 teaspoon salt, and pepper, and cook for another minute. Add the greens, sage, cooked grains, and reserved sausage. Cook for another minute, stirring to combine, and remove from heat. Taste and adjust the salt and pepper if needed.
3. Flip the cooked squash over in the baking dish so it is flesh-side up. (Be careful, as steam will escape when you turn it.) Scoop the filling into the cavity of each squash half, piling it into a mountain so that it holds as much as possible. Sprinkle with cheese and bake until the cheese melts, about 10 minutes.

RECIPE SUBSTITUTES

• Chopped fried bacon is a great substitute for the chorizo.
• Crumbled cornbread is a delicious substitute for the grain. When you make cornbread and have a few pieces left over, just crumble them into a container and freeze them for your next batch of stuffed winter squash.
• If you don’t have leeks, substitute a medium red onion.
• If you don’t have cheddar, substitute Parmesan or other sharp cheese.

IRRESISTIBLE MASHED WINTER SQUASH

This recipe creates a side dish that is delicious and impossible to resist.

Ingredients

• 1 butternut squash 4-5lbs
• ⅓ cup butter divided, melted
• 2 tablespoons brown sugar optional
• ¼ teaspoon pumpkin pie spice or cinnamon
• salt & pepper to taste
• ¼ cup light cream

1. Preheat oven to 350°F.
2. Cut butternut squash in half lengthwise and scoop out the seeds.
3. Lightly brush the squash with melted butter (reserve the rest for mashing).
4. Sprinkle with spices and brown sugar.
5. Place on a baking sheet cut side up and bake 1 hour or until very tender.
6. Scoop out the flesh and place in a large bowl.
7. With a hand masher or an electric mixer on low, mix until smooth.
8. Pour in cream and melted butter to taste.
9. Season with salt & pepper, or with some brown sugar for a sweeter dish and serve.

Boiling/steaming butternut squash is a  quicker method, but it doesn’t have quite as much flavor. Baked butternut squash doesn’t absorb water and it caramelizes a bit, adding another layer of flavor, so that’s a good reason to bake it in the oven.  If you’re short on time, the squash can be cut into chunks and steamed for about 15 minutes.

Prep the Squash: Before cutting into the butternut squash, slice a very thin piece off the bottom (the widest part) and set it upright on a towel to keep it sturdy. Then cut it straight down the middle from the top with less worry! Once you have scooped the seeds out, brush the inside with a portion of the melted butter and sprinkle with your choice of spices and brown sugar.

Bake and Mash: Place butternut squash on a baking sheet, cut sides up, and bake until extra tender. When it’s done cooking and cool enough to handle, scoop out the flesh and place in a large mixing bowl! Mix the butternut squash to your desired consistency, slowly adding the cream and the remaining butter! Now, that sounds like a dish that is irresistible!

This recipe is also easy to personalize to your taste! Mashed butternut squash with maple syrup will have a smoother texture than mashed butternut squash with brown sugar, but both sweet and savory delicious!