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Winter Squash Soup
1 Acorn or delicata squash
2 c Chicken or vegetable broth
¼ ts Ground ginger
1/8 ts Salt
1/8 ts Pepper
1 ds Ground cinnamon
1 c Half and half
1/4 c Sour cream -- optional
Fresh chives -- optional
Halve squash; Remove seeds. Cut each piece in half.
Place a steamer basket in a large saucepan or Dutch
oven; add broth tovsaucepan. Bring to boiling; place squash in steamer basket.
Cover and steam for 25 to 30 minutes or till squash can be pierced easily with a fork. Carefully remove steamer basket from saucepan.
Reserve steaming liquid in saucepan. Using a spoon, scoop squash pulp out of the peel; discard peel.
Place squash pulp in a blender or food processor. Cover and process till mixture is smooth, adding as much of
the reserved liquid as necessary.
Stir pureed squash into remaining reserved liquid in the saucepan; stir in ginger, salt, pepper, and cinnamon. Bring mixture to boiling, Reduce heat and stir in
half-and-half. Heat through, If desired, garnish each serving with a dollop of sour cream and chives.
Kris Larson, April 2008
Grilled Summer Squash
Slice squash lengthwise, about 1/8 to ½ inch thick.
Coat sides in butter or olive oil. Add salt and pepper.
Grill both sides until squash softens.
Serve with anything as a side-dish!
This is a fine way to prepare many of our vegetables. Experiment and see what works well for you, Oil, salt and pepper on the
grill is a fool-proof way to get the best out of most summer vegetables.
Kris Larson, April 2008
Roasted Yellow Squash in a Mint Bath
4 medium summer squash, trimmed, cut across in half and each half cut lengthwise into 4 pieces, seeds
scooped out
¼ cup lemon juice
¼ cup olive oil
¼ cup tightly packed fresh mint leaves, chopped medium-fine
1 tspn salt
Preheat oven to 500F.
In small bowl, combine lemon juice, oil, mint and
salt. Pour into 14X12X2' roasting pan. Arrange squash in pan. Roll squash in oil mixture. Roast for 30 minutes.
Use fork or spatula to turn squash over. Roast 15 minutes more.
Serve warm or at room temperature.
Kris Larson, April 2008
Butternut Squash or Pumpkin Gratin
Sounds like a lot of work but it really isn't. Try it and you'll be hooked!
Ingredients
3 cups torn day-old bread
2 cups cooked butternut squash
2 tablespoons olive oil
1/2 cup chopped onion
1 large clove garlic, minced
1 large egg, lightly beaten
1 cup ricotta cheese
1/4 cup Parmesan cheese
3 tablespoons chopped parsley
3/4 teaspoon salt
1/4 teaspoon pepper
Preparation
Cover bread with hot water and let stand until softened, 3 to 5 minutes.
Drain and set aside.
Saute onion and garlic in oil. Mix rest of ingredients. Spread in oiled 2 quart casserole. Bake at 350 degrees F, uncovered, for 35 minutes until slightly puffed and beginning to brown.
Baked Butternut Squash
Desired number of Butternut Squash
brown sugar
butter or margarine
cinnamon or nutmeg
Wash squash, cut in half lengthwise, remove seeds and fibers. Put a pat of butter or margarine, about ½ Tbsp., in bottom of hallowed center; fill the rest of the way with brown
sugar. Sprinkle with cinnamon or nutmeg if desired. Bake at 350 degrees for about 45-60 minutes, or until squash is tender.
Butternut Squash Bread
(from Fifer's 75th Anniversary Cookbook)
2 C. prepared Butternut Squash**
1 tsp. salt
1 2/3 C. sugar
1 tsp. cinnamon
2/3 C. vegetable oil
½ tsp. ground all spice
2 tsp. vanilla
½ tsp. mace
4 eggs
½ tsp. baking powder
3 C. all-purpose flour
½ C. coarsely chopped nuts
2 tsp. baking soda
½ C. raisins
Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans. Mix prepared squash,** sugar, oil, vanilla, & eggs in large bowl. Stir in remaining ingredients. Pour into pans.
Bake 50 to 60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves with knife; remove from pan. Cool completely before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
**To Prepare Squash Wash and cut into 1-inch slices or cubes. Remove seeds & fibers.
Heat an inch of water to a boil in a saucepan; add squash. Cover and bring to a second boil; reduce heat. Boil 15-20 minutes, or until tender; drain.
Acorn Squash Soup
by Stephen Ruffin
2 small acorn squash, halved, peeled, seeded and cut into 2-inch chunks
1 Onion-diced
3 Carrots
2 Celery stalks-diced (I omitted)
4 cups clear vegetable broth
2 teaspoons butter
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon paprika
1/4 teaspoon nutmeg (and some cardamom if you have it)
1/2 cup milk
1/4 cup cooking sherry (optional)
2 tablespoons half and half
1/2-1 teaspoon white pepper
In a medium saucepan bring the squash, vegetables and stock to a boil. Lower the heat and simmer, covered, for 15 minutes. Strain the soup and reserve the liquid. In a food processor, puree' the solids with 1 cup of
the reserved liquid.
In a medium saucepan, warm the butter over low heat. Stir in the spices and cook for 2 minutes.
Stir in the puree' and 1 cup of the reserved cooking liquid. Bring to a boil. Lower the heat, add sherry and simmer for 5 minutes. Stir in the milk, half and half, and pepper. If you prefer your soup thinner, add
more of the reserved liquid.
I had made some modifications to the soup recipe as I cooked - the above version reflects that. I just made it for dinner and it is incredible!
Christine Favilla
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