Recipes From the Root Cellar_ 270 Fresh Ways to Enjoy Winter Vegetables - Andrea Chesman [79]
Whipped Winter Squash
Serves 4–6
A generous hand with the butter and sweetener makes winter squash come alive with flavor. Whipping makes the texture velvety smooth. This is a deliciously simple way to serve winter squash. The best squashes for this treatment are the ones that are least fibrous, but you can use what you have on hand.
1 large winter squash (buttercup, butternut, red kuri, or baby blue hubbard squashes are recommended)
4–6 tablespoons butter
4–6 tablespoons maple syrup or honey
3–4 tablespoons whole milk, half-and-half, or light cream
Salt and freshly ground black pepper
1 Preheat the oven to 400°F.
2 Cut the squash into halves if small, or into quarters if large. Remove and discard the seeds and fibers. Place skin-side up in a baking dish and add about 1 inch of water to the dish.
3 Bake for 60 to 90 minutes, depending on the size of the pieces, until completely tender when pierced with a fork.
4 Drain off the water. Turn the pieces flesh-side up and allow to cool until they can be easily handled. Scrape the flesh from the skins into a mixing bowl. Add the butter and mash or beat until smooth. Beat in the maple syrup and milk. Season with salt and pepper.
5 If desired, reheat in a microwave or in the top of a double boiler set over boiling water. Serve hot.
Kitchen Note: If you can afford the extra fat and calories, making this with cream or half-and-half adds an exquisite richness.
Kathleen Pemble’s Winter Squash
Serves 6
Once a month, I serve dinner to performers who come to the Ripton Community Coffee House. Sometimes I try out recipes on them, and Kathleen was a willing veggie eater. I mentioned that I had made a chocolate chip–pumpkin loaf to sell at the coffeehouse and Kathleen asked, “What kind of a person thinks to combine chocolate and pumpkin?” What kind, indeed? Someone, I explained, who had tapped out all the likely combinations of winter squash recipes in two previous books, Serving Up the Harvest and The Classic Zucchini Cookbook (which contains lots of winter squash recipes). Kathleen then shared this recipe. I’ve changed the spicing a bit, but the recipe and method are essentially hers — and it is as lovely as her music.
1 large butternut squash (about 2 pounds)
¼ cup sunflower or canola oil
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon onion powder
½ teaspoon ground cumin
¼ teaspoon ground allspice
¼ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
1 Preheat the oven to 300°F. Lightly oil a half sheet pan (preferred) or large shallow roasting pan.
2 Peel the squash and slice in half lengthwise. Remove and discard the seeds and fibers. Cut the halves into ¼-inch-thick slices.
3 Combine the oil, sugar, salt, cinnamon, onion powder, cumin, allspice, black pepper, and cayenne in a large bowl and mix well. Add the squash and toss gently to coat. Arrange the squash slices in a single layer on the prepared pan.
4 Bake for about 2 hours, until the squash is completely tender. It is best served hot but can be served warm.
Kitchen Note: Any winter squash can be used here, but butternut is recommended because it is easy to peel.
Winter Squash with Caramelized Apples
Serves 4–6
Hands down, this is my favorite winter squash recipe. I can’t imagine anyone not liking this appealing combination of apples and squash. Generously seasoning with salt and pepper is essential. Because it is such a crowd pleaser, and because it can be made in advance and reheated, it makes a perfect side dish for the Thanksgiving table.
1 large buttercup, butternut, or red kuri squash, or ½ small baby blue hubbard squash
4 tablespoons butter
2 large apples, peeled, cored, and chopped
¼ cup firmly packed brown sugar
½ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
Salt and freshly ground black pepper
1 Preheat the oven to 400°F.
2 Cut the squash into halves if small, or into quarters