Squash dish, cran­berry chut­ney for Thanks­giv­ing

Daily Freeman (Kingston, NY) - - FRONT PAGE - By The Culi­nary In­sti­tute of Amer­ica

Squash is as Amer­i­can as ap­ple pie, so why isn’t this de­li­cious, healthy, and ver­sa­tile in­gre­di­ent as prom­i­nent at our Thanks­giv­ing ta­bles?

There are so many va­ri­eties of win­ter squash that it’s hard to pick a fa­vorite. And though the chefs at The Culi­nary In­sti­tute of Amer­ica haven’t come to a con­sen­sus about which one is their fa­vorite, this recipe for acorn squash with cran­berry-orange com­pote might just end up be­ing yours.

Acorn squash is a cousin to a wide range of hard­skinned squashes like but­ter­nut, pump­kin, kabocha and hub­bard. Each has its own unique qual­i­ties and uses, but the acorn stands out.

It is widely avail­able, and you’re likely to see its fa­mil­iar acorn shape and orange and green skin in most gro­cery stores and fall farm­ers’ mar­kets. It’s easy to slice, and when cooked, its skin is ten­der, fla­vor­ful, and col­or­ful — so no need to peel. Even bet­ter: Acorn squash con­tains half the calo­ries of sweet po­ta­toes and is rich in fiber and vi­ta­mins.

The flesh is sweet and nutty, with a but­tery fla­vor that per­fectly com­ple­ments the tart­ness of the cran­berry-orange com­pote. It is most com­monly baked, or roasted, as in this recipe, and be­cause of its small size and cup-like shape when halved, it can be filled with stuff­ings be­fore be­ing baked (a great Thanks­giv­ing idea for the veg­e­tar­i­ans in your life).

In ad­di­tion, its seeds are per­fect for roast­ing plain or sea­soned, and can be en­joyed on their own as a cocktail snack or for a crunchy ad­di­tion to your Thanks­giv­ing salad.

Baked acorn squash with cran­berry-orange com­pote

Serv­ings: 4 Start to fin­ish: 1 hour Baked Acorn Squash 1 acorn squash (about 24 ounces), cut into quar­ters, seeds re­moved 1 ta­ble­spoon honey or maple syrup 1⁄4 cup but­ter 1⁄2 tea­spoon salt, or as needed 1⁄4 tea­spoon ground black pep­per, or as needed 1 cup Cran­berry-Orange Com­pote (recipe fol­lows) Place the squash, cut sides up, on a bak­ing sheet. Sprin­kle each piece with the honey, maple syrup, or sugar. Di­vide the but­ter into 4 pieces and place 1 piece onto each quar­ter. Sea­son with salt and pep­per. Cover the squash with foil and bake in a 400 de­gree F oven for 30 min­utes. Re­move the foil and con­tinue bak­ing, bast­ing pe­ri­od­i­cally, un­til ten­der, about 15 min­utes more. Top each por­tion of squash with Cran­berry-Orange Com­pote and serve on a heated plate. Cran­berry-Orange Com­pote (Makes 2 cups) 5 cups whole cran­ber­ries,

fresh or frozen 3⁄4 cup orange juice 1⁄2 cup sugar, or as needed 2 ounces orange zest, blanched Salt, as needed Ground black pep­per, as needed

Com­bine the cran­ber­ries, juice, and enough wa­ter to barely cover the berries in a medium sauce pan. Add the sugar and bring to a sim­mer over medium heat. Sim­mer un­til the berries are soft­ened and the liq­uid is thick­ened.

Stir in the orange zest. Sea­son with salt and pep­per. Serve hot.

Nu­tri­tion in­for­ma­tion per serv­ing of the baked acorn squash: 158 calo­ries; 103 calo­ries from fat; 12 g fat (7 g sat­u­rated; 0 g trans fats); 31 mg choles­terol; 296 mg sodium; 15 g car­bo­hy­drate; 2 g fiber; 3 g sugar; 1 g pro­tein.

Nu­tri­tion in­for­ma­tion per serv­ing of the com­pote: 154 calo­ries; 2 calo­ries from fat; 0 g fat (0 g sat­u­rated; 0 g trans fats); 0 mg choles­terol; 77 mg sodium; 42 g car­bo­hy­drate; 7 g fiber; 27 g sugar; 1 g pro­tein.

This ar­ti­cle was pro­vided to The As­so­ci­ated Press by The Culi­nary In­sti­tute of Amer­ica in Hyde Park. This recipe also can be found in The Culi­nary In­sti­tute of Amer­ica’s cook­book, “Cook­ing at Home.”


Baked acorn squash with cran­berry orange com­pote in Hyde Park on Oct. 6. This dish is from a recipe by the CIA.

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