Roasted Winter Squash in a Mint & Wine Vinegar Sauce

Fresh mint is best, but 2 tsp of dried mint will do.
Pie pumpkin, kabocha, buttercup, or red kuri are the most ideal squash for this recipe, but most any winter squash will do.
Sprinkle chopped fresh parsley on finished dish for added appeal.

Ingredients:
2 1/2 lbs. winter squash
1/3- 1/2 cup olive oil
2 large cloves garlic, minced or pressed
1/4 brown sugar, packed (or use 3 TBSP mild honey)
2 TBSP chopped fresh mint
1/4 tsp salt
1/4 tsp ground black pepper
fresh parsley for garnish-optional

Procedure:
1. Preheat the oven to 450. Oil a baking sheet.
2. Peel squash with potato peeler or paring knife. Cut in half, scoop out seeds and pulp. Set cut sides down and slice crosswise into 1/4-inch-thick semi-circles.
3. Brush each slice with olive oil and place it on the prepared baking sheet. Lightly salt the squash and bake for 15 minutes, until tender but still firm.
4. While the squash bakes, heat the remaining olive oil in a small saucepan. Add the garlic and cook for 1 minute. Add the vinegar and brown sugar (or honey) and whisk until the sugar has dissolved. Add the mint, salt, and pepper and remove from heat.
5. When the squash slices are baked, arrange them on a platter. Pour the dressing evenly over all and decorate with fresh mint leaves.

Roasted Kabocha Squash and Creminis with Fresh Herbs

2 small or 1 large kabocha squash (you could use buttercup or red kuri as well)
2 leeks, sliced lengthwise and cut into 1/2-inch strips
3 Tbsp. balsamic vinegar
3 Tbsp. extra virgin olive oil
1 tsp coarse sea salt
1-pound cremini mushrooms, wiped clean
1 Tbsp. minced fresh rosemary
1 Tbsp. minced fresh sage

1. Preheat oven to 425.
2. Wash squash well, cut in half and remove seeds. Chop into bite sized pieces (leaving skin on) and toss in a large bowl with leeks. Add vinegar, oil and salt.
3. Spread onto cookie sheet and roast 10 minutes. Remove from oven, add mushrooms and continue roasting another 10 minutes.
4. Sprinkle with rosemary and sage and roast a final 10 minutes (a total of 30 minutes). Remove from oven and serve.

Oven Roasted Root Vegetables

We jokingly refer to this dish as “fast food,” despite the fact that it can take 45 minutes to an hour to bake.  It is just so easy. All you must do it chop, toss with oil, put in the oven and walk away.

Ingredients: You can use any or all the following:
Potatoes- cubed. Any variety or a mix of many varieties will do.
Garlic cloves-leave whole or mince, whatever your preference.
Beets-scrubbed and cubed
Carrots-cut in rounds or thin sticks
Parsnips- cubed or cut into thin sticks
Winter squash, cubed and skin peeled
Turnips-cubed
Rutabaga
Olive oil
Salt
Pepper

Preheat oven to 400
Scrub and chop each veggie and put in a large bowl.
Drizzle in enough olive oil to lightly coat veggies, mixing as you go.
Pour everything into a glass casserole dish.
Sprinkle with salt and pepper
Bake for 45 minutes to an hour, stirring occasionally.
You can turn the heat up to 450 when the veggies are done for about 5 minutes to crisp them a little.

 

Corn Bread with Winter Squash

1/4 cup butter
1/4 cup oil
1/4 cup brown sugar
2 eggs
1 1/2 tsp. fresh lemon juice
1 cup cooked, pureed winter squash
3/4 cup cornmeal
3/4 cup whole wheat pastry flour
4 tsp. baking powder
couple dashes nutmeg
1/4 tsp. cinnamon

Procedure:
Preheat oven to 350
In a medium bowl, cream the butter, oil, and sugar until fluffy.
Beat in the eggs and add the lemon juice and squash. Blend until very smooth and set aside.
Add the squash mixture to the dry ingredients and stir together.
Add the milk and stir just until moistened. Pour into a greased 8×8-inch pan and bake for 30
minutes, until golden brown.
serves9-12

Vegetarian Chili with Winter Squash

INGREDIENTS:
1 cup yellow onion, diced
1 cup carrot, diced
1 cup bell pepper (any color), diced
3 or more cloves garlic, minced
2 tsp soy sauce or tamari
2 1/2 tablespoons mild chili powder
1 tsp dried oregano
1 tsp dried cumin
1 14.5 oz can diced tomatoes
1 1/2 cup pureed squash (pumpkin or delicata are the best)
olive oil for sautéing
2 cups vegetable broth
3 cups cooked beans (black, pinto, kidney, or tigers eye)
1 TBSP lime juice

Optional toppings: cilantro, jalapeno, sour cream, cheese, avocado

PROCEDURE:
1. Dice up all the veggies.
2. Sauté onion, carrot, pepper in olive oil for about 5 minutes. Add garlic, soy sauce, and spices. Sauté another minute.
3. Add tomatoes, vegetable broth, squash and cooked beans.
4. Simmer about 15 minutes to meld.
5. Serve with any or all the suggested toppings and consider whipping up a batch of corn bread.

Thai Tofu & Winter Squash Stew

2-3 leeks sliced
2 tbls peanut oil
2 cloves garlic
2 serrano chilis (optional)
mince
1 tbls finely chopped ginger
1 tbls curry powder
1 tbls green curry paste
1 tbls light brown sugar
3 tbls soy sauce
1 15 oz can coconut milk
1 ½ pounds delicata squash-cubed, (you do not have to peel it!)
salt to taste
1 10 oz cube of firm tofu
juice of one lime
1/3 cup toasted peanuts
¼ cup chopped cilantro

Chop all veggies and ginger ahead of time.
Heat oil in the soup pot.
Add leeks and sauté about 3 minutes
Add garlic, chilies, and ginger Cook 1 minute more.
Add curry powder curry paste, sugar, and soy sauce. Stir well, scraping the pot.
Add 3 cups water or chicken stock, coconut milk, squash, salt.
Bring to a boil, lower heat, and simmer covered for 15 minutes until squash is tender.
Taste for salt and add lime juice.
Sauté the tofu in peanut oil until browned.
Serve soup over basmati or jasmine rice with tofu, cilantro, and nuts sprinkled on top.
VARIATIONS: You can add all sorts of additional veggies to this. Carrots, mushrooms, and red peppers are especially good.

Butternut Squash Soup

Ingredients:
1 (3-pound) butternut squash
Extra-virgin olive oil, for roasting, plus 2 tablespoons
Kosher salt and freshly cracked black pepper
2 shallots, chopped
1 quart low-sodium chicken stock
2 teaspoons curry powder (mild or spicy)

Directions:
Preheat the oven to 375 degrees F.
1. Cut the squash in half through the stem and remove the seeds. Drizzle the cut edges with oil, season with salt and pepper, and put it, cut side down, on a baking sheet. Roast until very soft, about 1 hour. Remove the squash from the oven, turn the halves over and let them stand until cool enough to handle. Scoop the flesh from the shell, into a bowl and discard the shell.
2. In a large saucepan or Dutch oven with a lid, heat the 2 tablespoons oil over medium heat. Add the shallots and cook until softened, about 6 minutes. Add the squash flesh, chicken stock, and curry powder and bring to a boil. Reduce the heat to a simmer, cover, and cook until the squash is broken down, about 10 minutes.
3. Cool the squash mixture for about 5 minutes before adding it to a blender. Working in batches, puree the soup in a blender until smooth, transferring the puree to a clean saucepan as you work. Season the soup with salt and pepper, to taste, and simmer a few minutes over medium heat to combine the flavors. Ladle the soup into serving bowls and serve immediately.
OPTIONAL: Stir in coconut milk and a little curry paste for additional creamy texture and complex flavor.

Apple Squash Soup

1 large butternut squash
1 large yellow onion, chopped
2 Tbsp grapeseed oil
4 large apples, peeled, cored and quartered
4 cups vegetable stock
1 cup rice milk
1/4 cup coconut milk
1/2 tsp ground nutmeg
sea salt

1. Peel squash, cut in half and remove seeds. Cut into 2-inch pieces.
2. In a large pot over medium heat, sauté onion in oil until soft (about 5 minutes). Add squash,
apples, stock, rice milk, coconut milk and nutmeg. Cover, bring to a boil, then reduce heat and simmer 20 minutes or until squash is soft. Puree with a handheld blender and remove from heat to cool slightly. Season to taste with salt and serve.

 

Corn Bread with Winter Squash

Ingredients

1/4 cup butter
1/4 cup oil
1/4 cup brown sugar
2 eggs
1 1/2 tsp. fresh lemon juice
1 cup cooked, pureed winter squash
3/4 cup cornmeal
3/4 cup whole wheat pastry flour
4 tsp. baking powder
couple dashes nutmeg
1/4 tsp. cinnamon
1/4 cup milk

Procedure:
Preheat oven to 350
In a medium bowl, cream the butter, oil, and sugar until fluffy.
Beat in the eggs and add the lemon juice and squash. Blend until very smooth and set aside.
In a large bowl, thoroughly combine the cornmeal, flour, baking powder, nutmeg, and cinnamon.
Add the squash mixture to the dry ingredients and stir together.
Add the milk and stir just until moistened. Pour into a greased 8×8-inch pan and bake for 30
minutes, until golden brown.
serves9-12

 

 

 

Stuffed Squash

It is best to use kabocha, buttercup, red kuri, or pumpkin.

Ingredients:
one of the squash mentioned above
seeds of the squash
1 small onions diced
1 small red pepper
1/2 green pepper
3 cloves garlic-minced or crushed
1/3 cup grated cheese (you could go any direction with this-cheddar, blue, Parmesan, feta)
salt and pepper to taste
mushrooms-optional
bread crumbs-optional

Procedure:
1. Cut squash in half, scoop out seeds and pulp, but be sure to save the seeds.
2. Bake cut side down in a baking dish with a little water for steaming at 375 until almost done (about 30 minutes).
3. Meanwhile chop and sauté the garlic, onion, peppers, and mushrooms in olive oil or butter until just tender. Season with salt and pepper.
4. Flip the squash over and fill the cavities with the sauté mixture and sprinkle with cheese and bread crumbs.
5. Bake for an additional 20 or so minutes until cheese is melted and the crumbs are browning.

Butternut Squash Gratin

 

Ingredients:
2 leeks, chopped
3-5 TBS olive oil
5 cloves garlic, chopped
1 tsp dried thyme
1/2 tsp dried sage
1 can chopped tomatoes
1 butternut squash
1/4 lb Gruyere cheese, grated

Procedure:
1. Prepare squash by cutting in half lengthwise, scooping out seeds, and cutting into thick half-circles. Heat some of the olive oil in a frying pan and fry the squash in batches until brown on both sides.
2. Sauté the leeks, garlic, and herbs until leeks are soft. Add the tomatoes and simmer for 30 minutes. Add salt and pepper to taste.
3. Spread a thin layer of the tomato sauce over the bottom of a pyrex baking dish, then a layer of squash, then a dusting of the grated Gruyere. Repeat these layers until all the squash is used.
4. Bake at 350 until the sauce bubble up through the squash and the cheese on top is browned.

Arabian Squash Casserole

Preparation time: about 1 hour, after the squash is cooked and puréed. You can use pumkin, red kuri, kubocha, delicata, buttercut, or butternut.

Ingredients:

4 cups cooked squash or pumpkin, mashed or puréed
1 Tablespoon olive oil
1-1/2 cups chopped onion
1 teaspoon salt
2 small bell peppers (1 red and 1 green, if possible), minced
4 or 5 medium cloves garlic, minced
black pepper and cayenne, to taste
1/2 cup firm yogurt
1 cup crumbled feta cheese
optional: sunflower seeds and/or minced walnuts, for the top

Procedure:

1. Preheat oven to 375 degrees.
2. Place the mashed or puréed squash in a large bowl.
3. Heat the olive oil in a medium-sized skillet. Add onion, and sauté over medium heat for about 5 minutes. Add salt and bell peppers. Sauté about 5 more minutes, or until the peppers begin to get soft.
4. Add garlic, black pepper, and cayenne, and sauté a few more minutes.
5. Add the sauté, along with yogurt and feta, to the squash, and mix well. Spread into an ungreased 9-inch square baking pan; sprinkle the top lightly with sunflower seeds and/or minced walnuts.
6. Bake uncovered for 25 to 30 minutes, or until bubbly.

Serves 4 to 5.