You know the holidays are coming — and cooler weather, too — when you see odd-shaped winter squash in big piles at the grocery store.
Winter squash is a versatile ingredient. When cooked, most are slightly sweet, sort of a cross between a starchy potato and a sweet potato. The flesh is usually silky smooth except in the case of spaghetti squash, which is stringy like pasta. Winter squash, unlike summer zucchini and yellow crookneck, have tough outer skin that's not meant to be eaten. Peel before cooking or roast with the skin, the buttery flesh eaten much like a baked potato.
Butternut squash is naturally sweet and pairs well with many meat, fish and poultry dishes. One cup provides more than four times your daily need for vitamin A, half your vitamin C, as well as vitamin E and calcium.
Tip: To peel and cut butternut squash, first peel the squash using a vegetable peeler. Cut across the squash to separate the neck from the base. Cut the base in half and scoop out the seeds; next cut the neck in half lengthwise, and proceed with cutting into dice or chunks.
Here are some recipes for butternut squash.
Times staff and wires
>>moderate: vegetarian thanksgiving
Pasta With Onion, Greens
and Butternut Squash
1 (1 ¾-pound) butternut squash, peeled and cut into 1-inch dice (4 cups cubed)
¼ cup olive oil, divided
1 teaspoon salt, divided
½ teaspoon cumin
2 cups chopped onion
8 ounces mixed-grain bow tie or penne pasta
1 pound chard, trimmed and shredded (about 12 cups shredded)
2 (15-ounce) cans low-sodium white beans, drained and rinsed
3 tablespoons lemon juice
¼ cup grated Parmesan cheese
Preheat the oven to 475 degrees. Coat a baking sheet with cooking spray.
Toss squash with 1 tablespoon oil, ½ teaspoon of the salt and cumin. Place in single, uncrowded layer on baking sheet and roast until squash is fork-tender, 20 to 24 minutes.
Meanwhile, heat 1 tablespoon olive oil in large, nonstick skillet over medium high. Add onion and ¼ teaspoon salt and cook, stirring occasionally, until onion is very soft and browned, 15 to 17 minutes.
Cook pasta in plenty of lightly salted boiling water according to package directions. Three to 4 minutes before it is finished cooking, add the chard to the pot. Just before draining, add the beans.
Toss pasta with the lemon juice, remaining ¼ teaspoon salt and remaining 2 tablespoons olive oil. Toss with the squash, caramelized onions and Parmesan.
Makes 6 servings.
Source: Newsday
>>easy: thanksgiving friendly
Butternut Squash Soup
1 tablespoon olive oil
1 cup chopped onion
1 (1 ¾-pound) butternut squash, peeled and cut into 1-inch pieces (about 4 cups)
½ teaspoon salt
½ teaspoon ground cumin
½ teaspoon ground coriander
4 cups low-sodium chicken or vegetable broth
2 (15-ounce) cans low-sodium white beans, drained and rinsed
2 tablespoons orange juice
1 teaspoon sherry vinegar
Heat oil in a large pot over medium high. Add onion and cook, stirring, until somewhat softened, 3 to 4 minutes. Add squash, salt, cumin, coriander and broth and bring to a boil. Reduce heat and simmer until squash is tender, 15 to 18 minutes.
Add beans, orange juice and sherry vinegar and heat through. Use an immersion blender or transfer to a blender or food processor in batches to puree soup. Add salt and pepper to taste.
Makes 4 servings.
Source: Newsday
>>easy: thanksgiving friendly
Roasted Butternut Squash
1 (2-pound) butternut squash
1 tablespoon canola oil
½ teaspoon ground cumin
⅛ teaspoon ground nutmeg
¼ teaspoon cinnamon
⅛ teaspoon ground cayenne
½ teaspoon salt
Preheat oven to 475 degrees. Coat a baking sheet with cooking spray.
Peel squash, cut in half and scoop out seeds. Cut into 1-inch pieces and toss with oil.
Combine cumin, nutmeg, cinnamon, cayenne and salt and toss with squash. Place in single, uncrowded layer on baking sheet and roast, turning once, until tender and lightly golden brown, 20 to 24 minutes.
Makes 4 servings.
Source: Newsday
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