Winter Squash

Squash of all kinds is my favourite fall crop, whether it be pumpkins or butternut squash. Whether it's spaghetti squash or butternut squash soup, I am a sucker for all of it. Squash especially makes me think of autumn and harvest time and the changing of the leaves. I love cornucopia's brimming with gourds in shades of golden yellow, orange and green.

A few of my favourite types of squash:

Butternut—Shaped like a vase on the outside and looks and tastes a bit like sweet potatoes on the inside. The more orange the flesh, the more ripe and therefor the sweeter it is.


Pumpkin—Most recognized as jack-o-lanterns at Halloween time, these are big and round and orange in colour. The flesh is too fibrous to be eaten usually, though the seeds are tasty when roasted.



Spaghetti—A small, oval-shaped watermelon-looking squash that is golden yellow in colour with a nutty flavour. When cooked, the squash breaks into strands, hence the name. The more yellow the flesh, the more ripe it is. Flesh that is white is not ripe at all, which is not very tasty.


Acorn—Small and round with "ribs" on the exterior, this varietal comes in a range of colours, including orange and green, and is one of the sweeter tasting squashes. This is a good squash for stuffed squash recipes or for baking.


Buttercup—Round and green with grey-striped "ribs," the flesh is orange and tastes like sweet potatoes.


Cinderella—Shaped like a small pumpkin, but much more vibrant in its orange colour. This type is usually more decorative; it makes for pretty fall centrepieces.

And some squash recipes to try:

Butternut Squash Risotto
Yield: 6 servings


One 32-ounce container (4 cups) chicken broth
2 tablespoons extra-virgin olive oil (EVOO)
1 small onion, finely chopped
2 cloves garlic, grated or finely chopped
2 cups arborio rice
1 cup dry white wine
One 12-ounce box frozen butternut squash puree, thawed
Nutmeg
Salt and pepper
1 cup grated parmigiano-reggiano cheese
2 tablespoons butter, cut into small pieces
10 leaves fresh sage, slivered

In a large saucepan, bring the chicken broth and 1 cup water to a boil over medium-high heat, then turn the heat to low.

In a large skillet, heat the EVOO , 2 turns of the pan, over medium-high heat. When the oil is rippling, add the onion and garlic and cook, stirring occasionally, until softened, 2 minutes. Add the rice and toast for 3 minutes. Stir in the wine and cook, stirring occasionally, until mostly evaporated, 2 to 3 minutes.

Add 2 ladlefuls of the warm chicken broth to the rice and stir until the liquid evaporates. Repeat with the remaining broth, cooking the risotto until creamy, about 18 minutes. During the last 3 minutes of cooking, stir in the squash; season with nutmeg, salt and pepper. During the last minute of cooking, stir in the cheese and butter. Top with the sage.


Pumpkin Ravioli with Toasted Pumpkin Seeds


1 cup canned pure pumpkin puree
4 ounces cream cheese, softened
1/4 cup finely grated parmesan cheese, plus shaved parmesan for serving
1 large egg
Salt and pepper
32 wonton wrappers
1/4 cup shelled pumpkin seeds (pepitas), toasted
6 tablespoons butter

In a medium bowl, mash together the pumpkin, cream cheese, parmesan, egg and 2 pinches each salt and pepper.

Line a baking sheet with parchment paper and set aside. Spoon a tablespoon of the pumpkin-cream cheese filling into the center of 16 wonton wrappers, brush the edges with water, top with the remaining 16 wrappers and press to seal, gently squeezing out the air. Arrange in a single layer on the prepared baking sheet.

Bring a pot of salted water to a boil. Meanwhile, in a large skillet, melt the butter; keep warm.

Working in 3 batches, cook the ravioli in the boiling water until they float to the surface, about 3 minutes. Using a slotted spoon, add the ravioli to the butter in the skillet and turn gently to coat.

Divide the ravioli among 4 plates; season with salt and pepper. Scatter the toasted pumpkin seeds on top and pass the shaved parmesan at the table.


Penne-Wise Pumpkin Pasta
Yield: 6 servings



Salt
1 pound whole wheat penne rigate
2 tablespoons extra-virgin olive oil (EVOO)
3 shallots, finely chopped
3 cloves garlic, grated
2 cups chicken broth
One 15-ounce can pure pumpkin puree
1/2 cup heavy cream
1 teaspoon hot pepper sauce
2 pinches ground cinnamon
1 pinch nutmeg
Pepper
7 leaves fresh sage, thinly sliced
Grated parmigiano-reggiano cheese, to pass around the table

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.

While the pasta is working, in a medium skillet, heat the EVOO, 2 turns of the pan, over medium heat. Add the shallots and garlic and cook until softened, about 5 minutes. Stir in the chicken broth, pumpkin and cream. Add the hot sauce, cinnamon and nutmeg; season with salt and pepper. Lower the heat and simmer until thickened, about 5 minutes. Stir in the sage.

Toss the pasta with the sauce and pass the parmigiano-reggiano around the table.


Roasted Garlic and Butternut Squash Soup


1 butternut squash (about 2 3/4 pounds), halved lengthwise and seeded
4 cloves garlic, peeled
1 tablespoon extra-virgin olive oil
Salt and pepper
4 sprigs fresh thyme
1 large yellow-fleshed potato, such as Yukon Gold (about 8 ounces), peeled and cut into 2-inch pieces
2 1/2 cups chicken broth
1/4 cup plain yogurt
1/4 cup caramelized onions
2 teaspoons finely chopped fresh parsley or chives

Preheat the oven to 375º. Line a baking sheet with parchment paper. Brush the cut side of the squash and the garlic cloves with the olive oil; season with salt and pepper. Place the squash cut sides down on the baking sheet, tucking the garlic cloves and thyme into the squash cavities. Roast until tender, about 45 minutes.

Meanwhile, place the potato in a medium saucepan and fill with enough water to cover by 1 inch. Bring to a low boil and cook until tender, about 15 minutes. Drain and set aside.

When the squash is cool enough to handle, remove and discard the peel and the thyme. Cut the squash into large pieces. In a blender, working in batches, puree the squash, garlic cloves, potato and chicken broth. Season with salt and pepper.

In a medium saucepan, heat the soup over medium-low heat until warmed through. Divide among 4 serving bowls and top with the yogurt, onions and parsley.
(Above recipes from Rachael Ray magazine.)


Twice Baked Butternut Squash
Yield: 6 servings


6 (about 9 pounds total) butternut squash
1 1/2 teaspoons salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1/2 cup plus 1 tablespoon nonfat sour cream
2 teaspoons paprika
6 fresh chives, cut into 1/8-inch pieces
3 tablespoons fresh breadcrumbs, lightly toasted

Heat oven to 450 degrees with the rack in center. Halve squash lengthwise, and remove seeds and fibers. Sprinkle squash halves with 1/2 teaspoon salt and 1/4 teaspoon pepper. Fill a roasting pan with 1/4 inch water. Place squash in pan. Cover with aluminum foil, and bake until squash is tender when pierced with the tip of a knife, 35 to 45 minutes. Remove from oven, transfer squash to a cool surface, and let cool enough to handle. Reduce oven temperature to 425 degrees.

Use a spoon to scoop baked flesh out of each half into a large bowl, leaving a 1/4-inch border around six of the halves so they will keep their shape. To the bowl, add sour cream, paprika, chives, and remaining teaspoon salt and 1/4 teaspoon pepper. Mix with a handheld electric mixer or potato masher until smooth and well combined. Season with salt and pepper. Fill six squash halves with mixture (discard remaining six empty halves). Sprinkle tops with toasted breadcrumbs. Bake until golden brown and warm throughout, 20 to 30 minutes. Serve.
(Recipe from Chatelaine magazine.)