Squash revives fall menu
Many varieties can be stewed, roasted, even served as dessert
Dear Chef: Every fall there are handfuls of different looking squash that show up in markets and at the grocery store. What is the story on all these and what do chefs like about them?
Dear Understandably Confused Home Cook: What you’re seeing is a variety of different gourds and winter squash. During fall harvest these gems are plentiful and provide amazing f lavor and versatility. Chefs love to use them for their hearty soulful and rich flavor. They can give great depth to a stew or bisque, be roasted and served as a side dish, incorporated into pastas, or even used in some desserts.
The five most common are: butternut squash, spaghetti squash, pumpkin, acorn squash and buttercup squash. In all applications, it is important to remove the seeds and stringy fibers before cooking.
One little known fact is that winter squash are very healthy for you. You can eat them guilt free, as they possess high amounts of vitamin A, vitamin C, potassium and dietary fiber with almost zero fat or calories.
Through the years, there has been a considerable shift in the way people eat. A strong focus has been placed on gluten-free products. Over the course of seven years, I’ve seen gluten-free pasta consumption increase around 300 percent in my restaurants.
With that in mind, spaghetti squash is the perfect option to steer clear of the gluten. I’ve included two great recipes for spaghetti squash that produce very different dishes. One is a simple side dish and the other a heartier main course. The thing they both have in common is how easy they are to make and how great the f lavor is!
In both preparations, you will start by preheating the oven to 400 degrees F, and line a sheet tray with foil. Cut the squash in half, length wise, so you get two boat shaped looking pieces. Scoop out the seeds and fibers. Lightly and evenly brush the olive oil on the squash to create a thin layer but not to over saturate or allow it to pool up. Sprinkle generously with salt and pepper. Place the squash flesh side up on the sheet tray. Place in the oven to roast for about 45-50 minutes. When it’s tender enough to where a fork slides right through it, you’ll know it’s done. Remove the squash from the oven and allow to cool to where you can handle it.