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Delicata squash is a long, oblong-shaped squash with a cream colored, green-striped, outer skin and a golden, fine-textured inner flesh. This is one of the tastier winter squashes, with a creamy pulp that tastes a bit like corn and sweet potatoes. It can be baked or steamed and served as a side dish, seasoned with butter and herbs, providing a sweet nutty flavor with a creamy smooth texture. The thin skin is also edible. (more…)
Pumpkins aren’t the only squash that yield tasty seeds for roasting! Next time you prepare a winter squash (e.g. butternut or acorn squash), save the seeds and have yourself a nutritious little snack. (more…)
Although considered a winter squash, acorn squash actually belongs to the same species as all “summer” squashes (such as zucchini and yellow squash). The most common variety is dark green in color, but newer varieties can be yellow, white, even variegated. As the name suggests, its shape resembles that of an acorn. It is a good candidate for winter storage, keeping several months in a cool dry location. Squash can be refrigerated, but it will deteriorate quickly and should only be refrigerated 1-2 weeks. (more…)
This recipe is taken from Mark Bittman’s How to Cook Everything. Once you peel and cut the squash, you braise it in a small amount of liquid, then boil off the remaining moisture to glaze it. You can use any winter squash (except spaghetti), though they will all be more difficult to cut and peel than butternut. Serves 4. (more…)
Spaghetti squash is an oblong yellow colored winter squash that is named for the spaghetti like nature of its flesh. When raw, the flesh is hard and generally orange or yellow in color. When cooked, it comes apart in ribbons, giving it the appearance of spaghetti. (more…)
From the cookbook “Simply Organic”. If you have a mandoline to slice the vegetables thinly, all the better. You can also substitute broth instead of milk. It tastes better if made one day ahead. (more…)
Found on the minimalistbaker.com food blog, this pumpkin pie recipe uses only 10 ingredients, and is vegan and gluten-free. Your Thanksgiving guests will not know it has no eggs or cream! You can also substitute another winter squash for pumpkin puree. (more…)
We usually roast winter squash, but you can braise your winter squash instead if you are willing to trade more prep time for less cook time. Braised or simmered squash cooks in just a few minutes, and you’re left with the benefit of all that creamy sauce, too. This recipe from thekitchn.com shows how to do it. The squash can be served in chunks, or puréed into a sauce, e.g. for serving over pasta. (more…)
This recipe, hailing from an old issue of Whole Living by Martha Stewart (via The Bitten Word), serves 4. I’ve substituted whole wheat couscous or brown rice when I’m out of bulgur, just remember to adjust your cooking time. (more…)
This is a perfect fall dish highlighting the mellow flavors of butternut squash, courtesy of Parade Magazine. Can also substitute other winter squashes such as pumpkin, kabocha, or acorn for different flavors. (more…)