Coconut Milk Braised Mustard Greens with Winter Squash

 

Ingredients:

• 2 tablespoons unsalted butter
• 1 small shallot finely chopped
• 2 cloves of garlic peeled and finely grated
• 1 1" piece of ginger peeled and finely grated
• 1 lb Mustard Greens, chopped
• 1-1/2 cups (13.5-ounce can) of unsweetened full-fat coconut milk
• 1 tablespoon soy sauce
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon crushed red pepper flakes
• 1 small butternut squash (or, other winter squash) peeled and diced into 1/2" pieces
• Kosher salt and freshly ground pepper
• 3 scallions, white and light green parts only thinly sliced
• 1/4 cup cilantro, leaves and stems finely chopped

Preparation:

1. Set a large skillet with high sides or Dutch oven over medium heat. Add butter. When melted, add shallot and cook for about 2 minutes, until soft and fragrant. Add garlic and ginger—stir and cook for about 2 minutes more.
2. Add mustard greens to the skillet and stir constantly for about a minute, until they begin to wilt. Add coconut milk, soy sauce, spices, squash, and ¼ teaspoon salt and pepper. Stir and bring to a simmer. Reduce heat to low and cook for about 15 minutes until greens and squash are fork-tender.
3. Taste and season with salt and pepper if needed. Top with scallions and cilantro to serve.

ashcuoco.com

Roasted Squash with Brown Butter and Hazelnut Gremolata

Ingredients:

• 1 medium-size winter squash (butternut, delicata, acorn, or kabocha would all be great—I prefer the last 3 because you don’t have to peel them!)
• olive oil
• salt
• 4 tablespoons unsalted butter

FOR THE GREMOLATA:

• 2 cloves garlic
• 1 small bunch parsley, chopped (about ½ cup)
• ¼ teaspoon chili flakes
• ¼ cup toasted hazelnuts
• zest of 1 small lemon

Instructions:

1. Preheat the oven to 400°F.
2. Cut the squash in half and remove the seeds and pulp. Slice them into nice even half-moons/wedges and spread evenly on a parchment-lined baking sheet. Toss generously with olive oil and salt. Roast in the oven for about 30 to 40 minutes depending on the size of the squash pieces. (Be sure to rotate the pan halfway through the cook time for even browning.)
3. While the squash roasts, prepare the gremolata. Start by mincing the garlic, then add the parsley, chopping it right in with the garlic. Add the toasted hazelnuts and roughly chop. Add a pinch of salt, the chili flakes, and the lemon zest and give it another rough chop to combine.
4. Cook the butter in a small saucepan over low heat until just browned but not burned.
5. Transfer the squash to a serving dish, pour over the brown butter, and top it with the gremolata.

https://goop.com/recipes/roasted-squash-with-brown-butter-hazelnut-gremolata/

Roasted Delicata Squash with Tumeric

Ingredients:

• cooking spray
• 1 1/2 tablespoons olive oil
• 2 delicata squash, about 14 oz each, washed and dried
• 3/4 teaspoon kosher salt
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon garlic powder
• fresh black pepper, to taste
• chopped fresh cilantro, for garnish

Instructions:

• Preheat oven to 425°F. Lightly spray 2 large nonstick baking sheets with oil.
• Slice the squash in half lengthwise and scoop out the seeds with a spoon. Slice the seeded halves into 1/4-inch thick slices (half circles) and place them in a large bowl.
• Drizzle the olive oil, salt, turmeric, garlic powder and black pepper, tossing toss well to coat. Lay flat on the prepared baking sheets and bake in the center of the oven until golden brown, about 10 to 14 minutes on each side. Remove from oven and top with fresh cilantro and eat right away.

skinnytaste.com/roasted-delicata-squash-with-turmeric/

Stuffed Acorn Squash with Wild Rice Medley

Ingredients:

Acorn Squash:
3 acorn squashes, cut in half lengthwise and seeded
1 1/2 teaspoons thyme, divided
sea salt

Wild Rice Medley:
1 cup rice, dry (I used half black wild rice and half long grain brown rice)
2 tablespoons extra virgin olive oil
1 small red bell pepper, diced
1 large shallot, diced
2 cloves garlic, minced
2 cups mushrooms, sliced
2 large handfuls greens --try tat soi!
1 can cannellini beans (15 oz), drained and rinsed
1 tablespoon thyme
1 teaspoon red pepper flakes
sea salt and cracked pepper to taste
sriracha or hot sauce, to taste as garnish

Preparation:

Preheat oven to 400 degrees. In a oven proof sauce pan, fill half way with water and place on the bottom rack (this will give a little steam to your squash). Cut and seed your squash, place on baking sheet with cut side up. Season each squash with about 1/4 teaspoon thyme along with a few twists of the sea salt grinder. Bake for 40-45 minutes, until tender...knife should easily slide into the flesh.

Cook your rice according to package. Wild rice will take about the same time as the squash to cook, about 40-45 min. (Quinoa would be great too and add even more protein per serving.)

Once the squash and rice are cooked, set aside to cool and begin with the vegetables.

In large wok or saute pan, heat oil on medium heat. Add shallots, garlic and bell peppers, saute for about three minutes. Add mushrooms, beans, one tablespoon thyme, red pepper flakes, a few twists of salt and pepper, cook for another three minutes. Add leafy greens, stir frequently until they are wilted (you may also want to use a cover in between stirring to help soften the greens). Combine rice and sauteed vegetables in the larger of the two pots. Taste for seasoning adding additional salt and pepper as needed.

Scoop mixture into each acorn squash half and serve with any additional seasonings. I like to top mine with some sriracha for that extra heat and flavor I love so much. So very good with this meal. Serves six, or three for the hearty eaters.

Store leftovers in an air tight container in fridge for up to a week.

http://thesimpleveganista.blogspot.com/2012/10/stuffed-acorn-squash-with-wild-rice_28.html

Quinoa Stuffed Squash

4 (1-pound) golden nugget squashes

Cooking spray

2 (4-ounce) links hot turkey Italian sausage, casings removed

1/2 cup finely chopped carrot

1/2 cup finely chopped onion

2 garlic cloves, minced

1/2 cup water

2 cups cooked quinoa

2 tablespoons chopped fresh parsley

1/2 teaspoon chopped fresh thyme

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

3/4 cup (3 ounces) shredded 2% reduced-fat Monterey Jack cheese, divided

Instructions:

Cut the top quarter off each squash; reserve tops. Discard seeds. Arrange squashes, cut sides down, in 2 (11 x 7-inch) baking dishes. Fill each dish with 1-inch of water; microwave HIGH 15 minutes. Cool.

Preheat oven to 350°.

Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add sausage; sauté 5 minutes or until browned, stirring to crumble. Remove sausage with a slotted spoon. Add carrot, onion, and garlic to drippings in pan; sauté 2 minutes, stirring frequently. Stir in 1/2 cup water; bring to a boil. Reduce heat to medium; cover and cook 8 minutes or until carrot is tender.

Combine sausage, carrot mixture, quinoa, parsley, thyme, salt, and pepper; stir in 1/2 cup cheese. Stuff about 1 cup quinoa mixture in each squash, and top each serving with 1 tablespoon cheese. Bake at 350° for 20 minutes or until thoroughly heated. Remove from oven.

Preheat broiler to high.

6. Broil squashes 4 minutes or until cheese is golden.

Source: http://www.myrecipes.com/recipe/quinoa-stuffed-squash-50400000116783/

Sauteed Spaghetti Squash

1 spaghetti squash, halved lengthwise and seeded

2 tablespoons vegetable oil

1 onion, chopped

1 clove garlic, minced

1 1/2 cups chopped tomatoes

3/4 cup crumbled feta cheese

3 tablespoons sliced black olives

2 tablespoons chopped fresh basil

Instructions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.

Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.

Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.

Source:

http://allrecipes.com/recipe/spaghetti-squash-i/

Butternut Squash Soup

2 pounds butternut squash, cubed

2 onions, chopped

1 tablespoon butter

4 cups vegetable broth

1/2 cup heavy cream

salt and pepper to taste

1 dash ground nutmeg

1 dash ground cloves

1 dash ground cinnamon

In a large microwave safe dish combine squash, onions and butter. Cover and microwave on high for 4 minutes. Peel squash. Stir in broth and cook on high for another 20 to 25 minutes, or until squash is tender. Puree squash, onions and broth in a food processor or blender. Add cream, salt and pepper, and microwave on high for another 3 to 4 minutes, or until heated through. Flavor with nutmeg, cloves and cinnamon to taste.

Source: http://allrecipes.com/recipe/butternut-soup/

Winter Squash

The winter squash are ready! Many of you have been asking about them as they have been sitting patiently on the shelf behind the pick-up table, waiting to go home with you. We were letting them cure for a week or two, to make sure they would store well for you on your kitchen counters. No need to put them in your refrigerators, but no harm done if you do. If you don’t have room to in your for letting them sit, do what I did last weekend, and freeze them. Just bake them first, then scoop out the insides and stick them in a zip lock bag in the freezer. Winter squash are called “winter squash” because they store very well and can be eaten in the winter, even though they are planted in the summer. Here is an overview of the varieties we grew this year: Acorn, Butternut, Spaghetti, Kabocha sunshine and confection, and Sweet Dumpling. 

Butternut Squash Soup

*you can substitute any winter squash

• 2 tablespoons butter
• 1 onion, finely chopped
• 1 (14.5 ounce) can chicken broth
• 1 (2 pound) butternut squash - peeled, seeded, and cut into 1-inch cubes
• 1 orange, juiced
• 1 orange, juiced and zested
• 3 tablespoons sour cream
• salt and pepper to taste
1. Melt butter in a large saucepan or soup pot over medium heat, and cook and stir the onion until translucent, about 5 minutes. Pour in the chicken broth, and stir in the butternut squash cubes, orange juice, and orange zest. Bring to a boil, reduce heat, and simmer until the squash cubes are tender, 15 to 20 minutes.
2. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour back into the pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Whisk in sour cream until smooth, and season to taste with salt and pepper. Heat over medium-low heat until almost simmering, and serve hot.
• The number of servings is largely dependent on the size of your butternut, so it can be a good idea to double the recipe for soup for a group--it's always a big hit!
• Substitute vegetable stock for chicken broth to make a vegetarian soup.

Source: http://allrecipes.com/Recipe/Giselas-Butternut-Squash-Soup/Detail.aspx

Winter Squash!

Winter squash are here! A mystery to everyone—why are they called winter squash when
they mature in the early fall or late summer? Hmm. . .
We grew five types of winter squash this season. The most easily recognizable squashes we grow are butternut, a large, pear-shaped, nutty-brownish-peach squash, and acorn, a small, dark green squash. We also grow sweet dumpling, a white and green striped pan-shaped delicata squash, a green kabocha, a squat, slate-blue squash, and orange kabocha, a dark orange squash with very firm flesh. Enjoy!

Butternut Squash Polenta

3/4 cup finely chopped onion (1
medium)
• 5 tablespoons unsalted butter
• 1 ½ cups winter squash purée
• 2 1/2 cups water
• 2 cups whole milk
• 1 1/4 teaspoons salt
• 1/4 teaspoon black pepper
• 3/4 cup instant polenta
• 1 oz finely grated Parmigiano-
Reggiano (1/2 cup)
Cook onion in 3 tablespoons butter in a 10-
inch heavy skillet over moderate heat,
stirring, until very soft, about 8 minutes. Stir
in squash and cook, stirring occasionally, 2
minutes.
Bring water, milk, salt, and pepper to a boil
in a 4-quart heavy pot. Add polenta in a thin
stream, whisking. Cook polenta at a bare
simmer, stirring with a long-handled whisk
and turning down heat as needed to prevent
spattering, 5 minutes.
Stir in squash mixture and cook, stirring, 3
minutes. Remove from heat, then stir in
cheese and remaining 2 tablespoons butter.
Serve immediately.
Serves 4. Gourmet Magazine, 2005

http://www.epicurious.com/recipes/food
/views/Butternut-Squash-Polenta-
233272#ixzz0y9XnnZc9

Kabocha Squash Cake with Brown Sugar Cream

Bon Appetit, 2007
http://www.epicurious.com/recipes/food/views/
Kabocha-Squash-Cake-with-Brown-Sugar-
Cream-239812#ixzz0y9WB1UuS
Brown sugar cream:
• 1 tablespoon water
• 1/2 teaspoon unflavored gelatin
• 2 cups heavy whipping cream
• 1/3 cup (packed) golden brown sugar
• 3 large egg whites
Cakes:
• 2 cups 3/4-inch cubes peeled seeded kabocha
squash (from one 3-pound squash)
• 1 cup whole milk
• 1 vanilla bean, split lengthwise
• Nonstick vegetable oil spray
• 2/3 cup (packed) golden brown sugar
• 6 tablespoons olive oil
• 1/4 cup lager (mild-flavored beer)
• 1 large egg
• 3/4 cup all purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

For brown sugar cream:
Place 1 tablespoon water in cup. Sprinkle gelatin over.
Let stand 10 minutes to soften.
Stir cream and sugar in medium saucepan over
medium heat until sugar dissolves. Add egg whites and
whisk until mixture thickens, about 12 minutes (do not
boil). Add gelatin mixture; whisk until dissolved.
Strain into large clean bowl. Chill until cold. Cover
and chill overnight.

For cakes:
Combine squash and milk in heavy small saucepan.
Scrape in seeds from vanilla bean; add bean. Bring to
simmer over medium heat. Partially cover, reduce heat
to medium-low, and simmer until squash is very
tender, about 20 minutes. Remove vanilla bean. Drain
squash. Place in processor and blend until smooth. DO
AHEAD: Can be made 1 day ahead. Cover and chill.
Preheat oven to 375°F. Spray six 3/4cup ramekins with
nonstick spray. Place 1/2 cup squash puree in large
bowl (reserve remaining puree for another use). Add
sugar, oil, beer, and egg to puree and beat to blend.
Sift flour, cinnamon, baking soda, and salt over; beat
to blend. Divide batter among prepared ramekins.
Bake cakes until tester inserted into center comes out
clean, about 18 minutes. Cool cakes in ramekins. Turn
out onto plates. Beat brown sugar cream to firm peaks;
spoon alongside cakes.

Anticipation

a Baby Winter Squash!

Butternut Sage Orzo

Serves 4

1 cup chopped onion
In large frypan sauté over medium heat in 1 tablespoon oil until tender, about 6 minutes.

1 clove minced garlic
Add and sauté until fragrant, about 1 minute.

4 cups butternut squash – peeled, seeded, and cut into ½ inch pieces
Add and stir to coat.

½ cup vegetable or chicken broth
½ cup white wine or additional broth
Add and simmer until squash is almost tender and liquid is absorbed, about 10 minutes.

4 cups water or broth
1 cup orzo
While squash cooks bring liquid to a boil in a large saucepan and add orzo. Boil until tender but still firm to bite, about 8 minutes. Drain. Transfer to a large bowl. Stir in squash mixture.

½ cup Parmesan cheese – freshly grated
2 tablespoons fresh sage – chopped
Stir in. salt and pepper to tastes.

Alison Froese-Stoddard, Winnipeg, Manitoba
From: Simply in Season

Butternut Squash Galette

From: Gourmet | February 2009

For pastry:
• 1 1/4 cups all-purpose flour
• 1 stick cold unsalted butter, cut into 1/2-inch cubes
• 1 tablespoon chopped sage leaves
• 1/2 teaspoon fine sea salt
• 4 to 6 tablespoons ice-cold water
• 1 large egg, lightly beaten

For filling:
• 1 (2-pound) butternut squash, peeled, seeded, and cut into 2- by 1/4-inch slices (4 cups)
• 1/2 teaspoon fine sea salt
• 3 tablespoons olive oil, divided
• 2 leeks (white and pale green parts only), thinly sliced crosswise
• 6 ounces soft mild goat cheese, crumbled

Make dough:
Pulse flour, butter, sage, and sea salt in a food processor until mixture resembles coarse meal. Drizzle ice water evenly over mixture and pulse until it just forms a ball. (Do not overwork dough, or pastry will be tough.) Gently press dough into a 5-inch disk and chill, wrapped in plastic wrap, until firm, at least 1 hour.

Make filling while dough chills:
Preheat oven to 500°F with rack in middle.
Toss squash with sea salt and 1 Tbsp oil and arrange in 1 layer in a 17-by 12-inch shallow baking pan. Roast, stirring once halfway through roasting, until golden brown on edges and undersides, 20 to 25 minutes. Remove squash from oven and reduce oven temperature to 375°F.

Meanwhile, wash leeks, then cook in remaining 2 tablespoons oil with a pinch of sea salt in a 10-inch heavy skillet over medium heat, partially covered, stirring occasionally, until tender, 10 to 15 minutes. Transfer to a large bowl to cool slightly. Add squash, goat cheese, and 1/4 teaspoon pepper and toss gently.

Make galette:
Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Transfer to a baking sheet. 3Arrange filling in an even layer in center of dough, leaving a 2- to 3-inch border. Fold dough in on itself to cover outer rim of filling, pleating dough as necessary. Brush pastry with beaten egg and bake galette until crust is cooked through and golden on edges, 35 to 45 minutes. Cool on baking sheet on a rack 10 minutes before serving.

Easy Preparation of Winter Squash:

Cut squash in half, scoop out seeds and fiber, then bake in a 350° oven for 45 minutes to an hour, until a knife can be easily inserted near the stem. Roast & eat the seeds like pumpkin seeds. Season squash with butter and salt, or maple syrup and cinnamon.

Other quick ideas:
-Steam cubes of winter squash and then dress with olive oil, tamari, ginger and squash seeds.
-Add squash chunks to a hearty vegetable soup

Penne a la Zucca

3 T. extra-virgin olive oil
2 onions, finely chopped
4 cups peeled and chopped winter squash
1 garlic clove
¼ t. crushed red chili pepper
½ t. sea salt
¼ t. ground nutmeg
2 T chopped sage
1 cup water
1 pound penne pasta or gnocchi
1/3 cup grated parmesan cheese

Heat olive oil in skillet over medium flame. Add onions and cook, stirring often, until very translucent. Meanwhile, using food processor fitted with knife blade, pulse raw squash and garlic in two batches until very fine. Add to onions with chili, salt, nutmeg, and the cup of water. Cover and simmer until squash is soft and sauce-like, 10 to 15 minutes. Stir in sage. Cook pasta in boiling water until just tender. Strain, reserving a cup of cooking liquid. Add pasta to hot sauce in pan, stir and cook over high heat, adding cooking liquid if necessary, until pasta is coated. Stir in Parmesan. Serves 4 to 6.

From: Leah Caplan, The Washington Hotel. From Asparagus to Zucchini.