HELLO, ‘GOURD’-GEOUS!
Apples aren’t the only beauties begging attention at area farms and markets. It’s squash season! And not just any squash season.
“It’s the most squash we’ve ever had. It did exceptionally well this year,” said “Farmer Bob” Lange of Sugartown Strawberries in Malvern. “We planted all our winter squash early. They produced more squash than we’ve ever seen before.”
He’s talking 2,000-plus pounds.
“The best thing is they keep for a long time,” Lange added. “They’re high in vitamins. They’re good for you to eat, plus they taste good.”
The farm’s cookbook inspires squash goals. Whip up Insta-worthy dishes like spaghetti with eggplant, butternut squash and shrimp … or black pea and pumpkin salad.
After all, “a pumpkin is a type of squash,” explained Lewis Barnard, who sells various varieties at Barnard’s Orchard in Kennett Square. Try Turk’s Turban, delicata, buttercup and crookneck - “the standard pie pumpkin years ago.”
Or warm up with a bowl of curried butternut squash soup from “Cooking with Greener Partners.”
“We have some beautiful squash recipes,” said Meg MacCurtin, the nonprofit’s executive director. “I think one that’s so much fun is the spaghetti squash. You can add all the toppings you would put on pasta.”
Another all-star: roasted acorn squash.
“Roasting squash just brings out the flavor,” she described. “It’s a meal that comes together with very little effort and great results.”
Hungry for more? Savor sweet-tasting kabocha squash, colorful carnival squash and blue Hubbard squash. Baked, sautéed or pureed, Lange said, “anything squash is good this time of year.”
Get the pick of the patch
• Look for matte skin and a firm exterior sans soft spots or cracks.
• Check the stem for mold.
• Tap with your knuckle. A hollow sound means it’s ready to eat.
• Store mature squash in a cool, dark place but don’t refrigerate.
• Remove thick skins with a vegetable peeler and eat thinner skins on squash like delicata.
Source: Harvard T.H. Chan School of Public Health
Spaghetti with Eggplant, Butternut Squash and Shrimp INGREDIENTS
1⁄4 cup extra-virgin olive oil 1 large onion, chopped 3 large garlic cloves, finely chopped 1small butternut squash, peeled, seeded and cut into 1⁄2-inch pieces (about 5 cups) 2Japanese eggplants, cut into 1-inch cubes 1teaspoon dried rosemary, crumbled 1 tablespoon chopped fresh thyme leaves 11⁄4 cups dry white wine 2 cups fish broth (fresh or frozen) or canned vegetable broth 2 pounds uncooked large shrimp, peeled and deveined Salt and pepper 17 1⁄2 ounces orangecolored fresh spaghetti or linguine 1⁄4 cup (1⁄2 stick) unsalted butter
INSTRUCTIONS
Heat the oil in a heavy, large nonstick frying pan over medium heat. Add onion and sauté until tender, about 5 minutes. Add the garlic and sauté for just a minute. Add the squash, eggplant, rosemary and thyme and sauté for 8to 10minutes. Add the wine and broth and bring to a simmer over medium-high heat. Decrease the heat to medium-low and simmer until the squash is tender and the liquid is reduced by about half, stirring occasionally, about 10minutes. Add the shrimp and simmer gently until almost cooked through, stirring occasionally, about 5 minutes. Season to taste with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring often, about 5 minutes. Drain pasta. Toss the pasta, squash mixture and butter in a large bowl until the liquid thickens slightly and coats the pasta. Transfer the pasta to a wide, shallow bowl and serve. Serves 6.
RECIPE COURTESY OF SUGARTOWN STRAWBERRIES
Black-eyed Pea and Pumpkin Salad INGREDIENTS
Peas: 1cup dried back-eyed peas 4 cups water 1⁄2 medium onion 1 bay leaf 1⁄2 teaspoon salt Pumpkin: 1 1⁄2 cups (about 6 ounces) sugar pumpkin or butternut squash, seeded, peeled and cut into 1⁄2-inch cubes 3 tablespoons water 1 tablespoon olive oil 1 small garlic clove, minced Salad: 3tablespoons extra-virgin olive oil 11⁄2 tablespoons fresh lime juice 1 cup thinly sliced red onion 1⁄4 cup chopped green bell pepper 1⁄4 cup chopped, seeded, peeled cucumber 1 plum tomato, seeded and chopped 2 tablespoons chopped fresh basil
INSTRUCTIONS
For peas: Place peas in large saucepan. Add enough water to cover by 3 inches. Let peas soak 2 hours. Drain peas; return to same pan. Add 4 cups water, onion, bay leaf and salt. Bring to boil; reduce heat to medium, cover partially and simmer until peas are tender, about 30minutes. Discard onion and bay leaf. Drain. Transfer peas to rimmed baking sheet to cool. (Can be prepared 1 day ahead. Cover and refrigerate.) For pumpkin: Preheat oven to 400 degrees, Arrange pumpkin in single layer in 8-by-8-by-2-inch glass baking dish. Drizzle with 3 tablespoons water and oil.
Sprinkle with salt and pepper. Bake until tender when pierced, turning occasionally, about 15 minutes. Add garlic; stir to coat. Cool.
For salad: Whisk oil and lime juice in bowl. Season dressing with salt and pepper. Combine all remaining ingredients and peas in large bowl. Add dressing; toss. Season with salt and pepper. Add pumpkin; toss. (Can be made 2 hours ahead. Let stand at room temperature.) Serves 4to 6.
RECIPE COURTESY OF SUGARTOWN STRAWBERRIES
Curried Butternut Squash Soup INGREDIENTS
1(2-pound) butternut squash, peeled, seeded, diced into 1⁄2-inch to 3⁄4inch cubes, yielding about 6 cups 1 tablespoon olive oil 1 teaspoon butter 1large yellow onion, chopped 2teaspoons yellow curry powder 4 cups chicken stock 1 teaspoon salt 1⁄4 cup chopped fresh parsley
INSTRUCTIONS
Heat a tablespoon of olive oil in a large, thick-bottomed stock pot on medium heat. Add a dab of butter to the olive oil. Add the cubed butternut squash to the pan. Toss to coat all sides with oil. Sprinkle a little salt over the squash. Then spread out in an even layer and let cook, stirring only occasionally, so that the edges and sides get lightly browned. Remove from pot and set aside. In the same pot, heat another tablespoon of olive oil on medium heat. Add the chopped onions and cook, stirring now and then, until softened. Add the curry powder and cook for a minute or so longer. Use a flat-bottomed spatula to scrape up any browned bits. Add the squash, stock, salt, then simmer. Return the butternut squash to the pot. Add the chicken stock and a teaspoon of salt. Increase the heat to bring to a simmer, then lower the heat to maintain a low simmer and cover the pot. Cook for 40minutes until squash is completely tender. Use an immersion blender (or a regular blender, in which case work in batches) to blend the soup smooth. Add more salt to taste if needed. Serve in individual bowls with fresh chopped cilantro. Serves 4to 6.
RECIPE COURTESY OF “COOKING WITH GREENER PARTNERS”
Spaghetti Squash INGREDIENTS
1 large spaghetti squash 1 teaspoon olive oil Sea salt 2 or 3 medium size tomatoes chopped Handful of fresh basil leaves chopped Parmesan cheese
INSTRUCTIONS
Preheat oven to 400 degrees. Cut squash in half lengthwise and remove the seeds. Drizzle with olive oil and sea salt and place skinside-up in a baking pan. Bake for 25to 30minutes. When the squash is “fork tender,” remove from oven. Scoop the noodle-like flesh onto a plate and top with fresh chopped tomatoes and basil. Sprinkle with Parmesan cheese.
RECIPE COURTESY OF “COOKING WITH GREENER PARTNERS”
Roasted Acorn Squash INGREDIENTS
1 medium size acorn squash 2 tablespoons olive oil Sea salt
INSTRUCTIONS
Preheat oven to 325 degrees. Line a baking sheet with parchment paper and set aside. Slice the acorn squash in half through the stem and remove the seeds. Lay flat, cut-side-down and slice into 1-inch to 1 1⁄2-inch slices starting at the stem. In a large bowl, coat squash slices with olive oil and sprinkle with sea salt. Lay the acorn squash slices out evenly on the baking sheet. Roast for 40 to 50 minutes, until the squash is tender and a fork pierces the flesh easily. Serves 2to 4. RECIPE COURTESY OF “COOKING WITH GREENER PARTNERS”