Time is right to try ‘new’ fall squash recipes
The Native Americans introduced Christopher Columbus and his ship crew to a great culinary find in 1492.
Squash was one of the “unknown eatables” of the New World. But today, it ranks as a family favorite because of its subtle flavor and abundant yields.
I have my own culinary adventuress/sister-in-law, Linda, the kitchen whiz wife of my oldest brother Tom, and who live just at the end of our farm road, to thank for introducing me to the discovery of a fun and unique squash variety: “spaghetti squash.”
This type of squash might be common to many, but I never realized how easy it is to incorporate into recipes. Linda recently made a delicious layered lasagna using spaghetti squash and featuring pork sausage as the meat ingredient. My parents, as well as myself, enjoyed the dish for our supper and it made me eager to share it with readers too, since the arrival of cool weather temperatures is the perfect time to “turn on ovens to take the chill out of the house,” as my mother is so fond of reminding.
For anyone who doesn’t enjoy the variety of squashes available to incorporate into seasonal meals, this is a missed menu opportunity.
Squash has been around for more than 10,000 years and is classified as a member of the melon and cucumber family. When first cultivated by the Inca, Aztec and Mayans, the squash harvested was far smaller and grown primarily only for eating just the tender seeds, which have a zesty flavor when dried or roasted. As the plants were crossed and further cultivated, farmers gradually began to produce varieties more plump and prized for the tender and delicious flesh.
Squash are divided into either
summer or winter varieties. While the most common summer squash options are usually green zucchinis, tiny pattypan squash and yellow squash (all with a thin skin and best stored refrigerated), winter squash selections are far more numerous, with a thicker skin, and can be stored in a cool dark place for many months during the winter stretch.
Some of the most popular winter squash sold this season include:
Butternut — Similar to the shape of a large pear, the flavor of this type is smooth and sweet tasting, terrific baked or blended into satisfying soups. The deep orange color of the flesh comes from the high-level of beta carotene it contains.
Buttercup — The mild taste and delicate texture of the flesh of this variety is protected by a very tough, green skin which is so hard, a hammer, mallet or rolling pin is likely needed to crack it open to reach the inside
treasure.
Acorn — Boasting a wide, outer shell that is “ribbed,” peeling the skin away from this squash is very difficult. Many people usually just slice this variety in half and bake it “as is” or “stuff it” with a filling before baking. Its flavor is likened to that of a hazelnut.
Pumpkin — Yep, the favored orange orb of Halloween and Thanksgiving is technically classified as a type of “Autumn squash.” More than just decorative, it has a flavor prized in everything from pies, cakes and cookies to soups, casseroles and even filling for ravioli. The versatility of a pie pumpkin’s flavor makes it suitable as a substitute for any other squash which might be unavailable, when listed as a key recipe ingredient.
Spaghetti squash — My new squash favorite is so easy to cook, it can even be microwaved and ready to enjoy while cooked in record time. Once heated, this squash bursts with a delicious inner flesh that consists of stringy, spaghetti-like strands. It has a flavor very similar to yellow summer squash, but is far less perishable. As a bonus, it can be stored for up to three months without any sacrifice to flavor.
For my sister-in-law Linda’s yummy recipe creation, she even tossed in some finely diced asparagus, which she just happened to have on hand, to provide some added color contrast when the dish was baked and served. Linda’s recipe results in generous portions, which freeze well for an easy second meal later, complete by simply adding a tossed salad and garlic bread to compliment the menu.