Sumptuous squash
It’s gourd season, so try a new take on a classic recipe.
One of the best things about gourd season is finding new ways to reinvent and present classic recipes. Take advantage of the finest produce fall and winter have to offer — from pumpkin to acorn, butternut and spaghetti squash. And instead of making a traditional vegetable lasagna, try spaghetti squash lasagna, served in squash halves in individual portions. Or make gnocchi with “sugar” or “pie” pumpkins, which are smaller squashes. All you need is a knife and a quick roast in the oven and the possibilities are endless. You can create sensational meals, side dishes and even sweet treats with the succulent, tender flesh. Feeling a little nervous about the thick skin? Don’t fret, just grab a sturdy, sharp knife and a level work surface and you can quickly halve any squash or pumpkin. I find it easiest to start in the middle and work my way out to the stem and bottom ends. Then I flip the squash over and cut the other side. Sometimes, a quick tap on the counter helps the knife cut through.
Generally, acorn squash is the hardest to cut through, so cut between the ridges (furrows) to make sure the knife doesn’t slip. What about the seeds? Roast them! In each of these four recipes, you’ll be removing the seeds before roasting. Don’t throw them out. Rinse them off, remove the stringy membrane and pat them dry. Toss the seeds with olive oil and transfer them to a large a parchment-lined baking sheet. Season the seeds with salt and pepper and roast at 300 degrees for 15 to 20 minutes, until golden brown and crisp, shaking the pan halfway through cooking. Remove from oven and cool completely. Seeds can be served immediately or stored in a tightly sealed container and kept in a cool, dry place.
Take note: The flavor of the seeds from different squashes varies slightly, so experiment and have fun.
Roasted Acorn Squash with Balsamic, Honey and Shallot
Servings: 4.
Cooking spray 2 acorn squash (about 3-4 pounds total) 2 tablespoons honey 2 tablespoons balsamic vinegar 2 tablespoons olive oil 1 teaspoon Dijon mustard Salt and freshly ground black pepper 1 shallot, cut into thin slices
Preheat oven to 375 degrees. Coat a large baking pan with cooking spray. Halve each squash crosswise and discard the seeds and membrane. Cut each squash half in half again, and then cut crosswise into 1⁄2-inch-thick slices (make sure you cut in the direction to make flower-like slices). In a large bowl, whisk together the honey, vinegar, olive oil and mustard. Add the squash rings and turn to coat. Transfer the rings to the prepared pan and season with salt and pepper. Arrange the shallot slices over top. Bake for 30 to 40 minutes, until the squash is tender and golden brown.
FROM ROBIN MILLER
Spaghetti Squash Lasagna
4. Servings:
2 medium spaghetti squash (about 5 pounds total), halved lengthwise and seeded
2 tablespoons olive oil Salt and freshly ground black pepper
11⁄2 cups marinara sauce (use your favorite variety)
11⁄3 cups ricotta cheese
1 cup shredded mozzarella cheese, divided
3 tablespoons grated Parmesan cheese, divided
1⁄2 teaspoon garlic powder
1⁄2 teaspoon onion powder
1⁄2 teaspoon oregano
1⁄4 teaspoon crushed red pepper flakes Fresh basil leaves
Preheat oven to 400 degrees. Place the squash halves, cut side up, on a baking sheet and brush each half with the olive oil. Season with salt and pepper. Roast, uncovered, until soft, about 45 minutes. Let cool. Reduce oven temperature to 375 degrees. Using a fork, scrape the flesh from the skin, making long, spaghetti-like strands. Transfer the flesh to a large bowl and reserve the skins (to use as baking vessels). Add the marinara sauce to the squash and toss to combine. In a large bowl, combine the ricotta, 1⁄2 cup of the mozzarella, 2 tablespoons of the Parmesan, garlic powder, onion powder, oregano and red pepper flakes. Mix well.
Pumpkin Gnocchi with Butter-Sage Cream Sauce
Servings: 4.
1 small sugar or pie pumpkin (about 11⁄2 pounds), stem removed, halved lengthwise, and seeded (see note)
13⁄4 cups all-purpose flour, plus more for the work surface if necessary Coarse salt and freshly ground black pepper
1⁄8 teaspoon nutmeg, preferably freshly grated
1⁄2 cup grated Parmigiano-Reggiano cheese, plus more for serving
1 cup chicken or vegetable stock
2 tablespoons unsalted butter
6-8 fresh sage leaves
1⁄2 cup half and half
Note: Sugar or pie pumpkins are smaller squashes with a firm, sweet flesh that’s much smoother than larger pumpkins, making them ideal for roasting, making soups and turning into purees for pasta, pies and other baked goods.
Preheat oven to 400 degrees. Place the pumpkin halves, cut side up, on a baking sheet and fill each with 1 tablespoon water. Cover each half with aluminum foil and roast until soft, about 45 to 55 minutes. Let cool. Scrape the pumpkin flesh from the skin and discard the skin. You should have about 1 cup pumpkin. (If desired, substitute 1 cup pumpkin puree — not pie filling — for roasted pumpkin.)
Mini Butternut Squash-Chocolate Chip Mini Muffins
36. Servings:
1 medium butternut squash (about 2 pounds), stem removed, halved lengthwise and seeded Cooking spray
11⁄2 cups all-purpose flour
11⁄2 teaspoons ground cinnamon
1 teaspoon baking powder
1⁄2 teaspoon baking soda Pinch of salt
3⁄4 cup packed light brown sugar
2 large eggs Arrange 1⁄3 of the squash in the bottom of the reserved squash skins. Top with half of the ricotta mixture. Top with another 1⁄3 of the squash and then the remaining ricotta mixture. Top with the remaining squash, remaining mozzarella and remaining Parmesan cheese.
Mound the flour in the center of a large work surface. Add 2 teaspoons of the salt, 1⁄4 teaspoon of the pepper, and the nutmeg. Using a fork, mix until well combined. Make a well in the center of the flour mixture and fill it with the pumpkin and 1⁄2 cup of the cheese. Slowly incorporate the flour mixture, beginning with inner rim of the well. When the flour is incorporated, form the dough into a ball and knead until smooth. Divide the dough into 6 equal pieces. Roll each piece into a “rope,” about 1-inch in diameter. Transfer the rope to a piece of parchment paper and cut it into 3⁄4-inch-long pieces. Transfer the gnocchi to a baking sheet and cover with plastic wrap while you work with the remaining dough. Bring a large pot of water to a boil. Add the gnocchi and cook until they rise to the top, about 2 to 4 minutes. (If necessary, work in batches to prevent overcrowding the pot.) Meanwhile, in a large skillet over medium heat, combine the broth, butter and sage leaves. Bring to a simmer. Stir in the half and half and cook, stirring constantly, for 30 seconds. Using a slotted spoon, transfer the gnocchi to the broth mixture and toss to combine. Simmer for 1 minute to heat through. Serve immediately with freshly grated Parmigiano-Reggiano sprinkled over top. Tip: Uncooked gnocchi can be frozen uncovered on a baking sheet until solid, and then transferred to a freezer bag and frozen for up
1⁄4 cup sour cream or plain Greek yogurt
1⁄4 cup melted butter
1 teaspoon vanilla extract
1⁄3 cup mini semisweet chocolate morsels/chips
Preheat oven to 400 degrees. Place the squash halves, cut side up, on a baking sheet and fill each half with 1 tablespoon water. Roast until soft, about 50 to 60 minutes. Let cool. Scrape the flesh from the skin and discard the skin. You should have about 2 cups of butternut squash. Reduce oven temperature to 375 degrees. Coat three 12-cup mini muffin pans with cooking spray. In a medium bowl, combine the flour, cinnamon, Transfer the halves to a roasting pan and bake for 30 minutes, until the cheese is golden and bubbly. Top with fresh basil leaves before serving. FROM ROBIN MILLER
to 2 weeks. To cook, drop the frozen gnocchi directly into boiling water and boil until they float and are cooked all the way through, about 5 minutes.
FROM ROBIN MILLER
baking powder, baking soda and salt. Set aside. In a food processor, combine the squash, brown sugar, eggs, sour cream, melted butter and vanilla. Process until smooth and creamy. Add the flour mixture and process until just blended (don’t over-process). Spoon the batter into the prepared 36 mini muffin cups. Sprinkle the chocolate morsels over top. Bake for 10 minutes, until a wooden pick comes out clean. Cool muffins, in pans, on a wire rack.
FROM ROBIN MILLER