BH recipes

Winter Squash

Winter Squash is coming in just as the summer squash is dwindling. It is high in fiber, Vitamin A and minerals.

* Delicata: small sweet striped

    * Red Kuri: smaller egg shaped, bright orange color

    * Buttercup: small, dark green color - dry

    * Butternut: medium size, sweet flesh

    * Hopi Orange: Pumpkin like, large

    * Spaghetti

Storage and Preparation:

Store in a warm dry area (50 to 60 degrees) for 4 – 6 months.

Winter Squash may be prepared in either a sweet or savory way. For a sweet version just bake and add honey and cinnamon before serving. For a savory version bake and serve with butter, salt, pepper and your favorite dried herbs.

Winter Squash is best when sliced in half and laid open side down in a pan with 1-2 inch of water. Bake this way on 375 degrees until soft in the middle (about 45 minutes). Simply remove it and let it cool a bit then, remove the inside from the shell. I personally don't like to peel it before it is cooked because it is too much work.  All varieties may be used interchangeably.

The Spaghetti Squash should be removed with a fork because it is stringy (hence the name "Spaghetti Squash"). You may use Spaghetti Squash in place of pasta with you favorite tomato sauce.

 

Spaghetti Squash with Swiss chard, Kale or any Garden Vegetables:

1-tablespoon olive oil

2 onions, thinly sliced

14 cups chopped fresh garden vegetables

3 garlic cloves, minced

8 plum tomatoes diced

1/4 cup dry white wine

1/4 teaspoon dried crushed red pepper flakes

Salt to taste

1 large Spaghetti Squash

2 tablespoon freshly grated locatelli cheese

2 tablespoons toasted pine nuts

Begin by baking the Spaghetti Squash until tender (described above).

On the stovetop heat the oil on medium heat. Add onions sauté until tender (4 min); add tomatoes (8 min). Add vegetables & garlic (1min). Add wine cover and simmer until tomatoes break down and vegetables are tender, stirring occasionally (5 min). Season to taste. Add Spaghetti Squash to vegetables and toss to combine. Sprinkle with cheese add pine nuts and serve.

Other Recipe Ideas:

• I personally like to just add butter and salt and pepper when I am in a savory mood or if I am in a sweet mood I will add honey and cinnamon.
• Butternut Squash bisque- any of the other squashes can be used as a substitute.
• Winter Squash puree is an excellent addition to baked fish.  I borrowed this from chef Phillip Davis of Papillion.
• Winter Squash Raviolis.
• Winter Squash in Potatoes Au Gratin. I borrowed this from chef Phillip Davis of Papillion.