Currently viewing the tag: "winter squash"
This sauce walks a fine line between charred and simply burnt. The flavor hits something primal-earthy, funky, yet sweet. Some people are taken aback or put off by the first taste, but feel compelled to try it again, and then they slather on whatever they are eating. The sauce seems to bring flavors out of whatever it is with-steak tastes more beefy, yet gains sweetness. Salmon tastes more of the sea. Used with roasted winter squash and you get more nutty and sweet characteristics, and a gorgeous plate. It keeps well and is great to have on hand for adding to sandwiches, eggs, or dipping carrots into.
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These gnocchi are great with the “standard” brown butter with sage, but adding hazelnuts for depth and a little crunch make these memorable. A light tomato sauce with garlic would also be a good pairing.
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Winter squash comes in shapes round and elongated, scalloped and pear-shaped with flesh that ranges from golden-yellow to brilliant orange. Winter squashes have hard, thick skins and only the flesh is eaten. They take longer to mature than summer squash and are best harvested once the cool weather of fall sets in. They can be stored for months in a cool basement-hence the name “winter” squash.
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INGREDIENTS:
15 oz (approximately 1 3/4 c.) roasted and cooled kabocha3 1/2 c. flour2 tsp. baking soda
1 tsp. sea salt (use regular salt if you must)
1 tsp. cinnamon
1 tsp. ground nutmeg
3/4 tsp. ground cloves
1/4 tsp. ground ginger
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Inspired by Farmer’s Daughter
INGREDIENTS:
1 cup squash puree 1 cup heavy cream 1 cup sugar 3 beaten eggsContinue reading »
Peeling the squash before cutting makes it easier. Don’t worry about getting all the peel off; a little left on is fine and looks nice. Save the seeds to roast; just wash well and dry, then oil and sprinkle with salt and bake 10-15 minutes at 350°F or until done. Eat as is or save and use as garnish for this dish.
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Croutons are a way to add crunch. Here, it is the romaine that is the crunchy part, with the butternut cubes crisped on the outside and sweet and melting inside as a foil for the crisp and slight bitterness of the romaine. The roasted pumpkin seed oil adds a nice flavor and a lot of depth to this salad.
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Here’s a dessert idea for the squash from http://www.recipetips.com/recipe-cards/t–68974/squash-squares.asp
INGREDIENTS:
2 cups flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
4 eggs, beaten
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Prepare Winter Luxury pumpkin, moschata squash (cheese pumpkin), butternut squash or other pie pumpkin either by oven roasting in a covered heavy pan with enough liquid to allow the squash to cook until soft without browning or by allowing cubed squash to cook in a pot of water on top of the stove until tender (check with a fork). Allow the cooked squash to completely drain and cool and puree in a food processor. Add pumpkin pie spices. For every 2 cups of pureed squash add 1 1/2 tsp. of cinnamon, 1/2 tsp. of ginger, 1/4 tsp. cloves and 1/2 tsp of salt. Since you’re essentially making a custard, add your custard ingredients: 2 eggs, 1 can of evaporated milk (or 1 cup of whole milk or light cream) and 3/4 cup sugar. Everything should be nice and blended to pour into a deep unbaked pie crust. Bake in a preheated 350° F oven for 45 minutes to an hour depending on your oven and the depth of your pie. Check for firmness toward the end of the baking time (you want a firm custard), but don’t let the pumpkin filling over cook or scorch.
This is a great side dish, and is quite flexible regarding seasonings. With its naturally sweet profile, these squashes do well seasoned with sweet or savory flavors, or both. Curry, cinnamon, garlic, sage, ginger-all of these alone or in combination can work. You can even add some apple juice into the mix. This method takes more work than simply steaming and pureeing the squash, but I think it coaxes a lot more flavor out so I am willing to take the time. The sautéing caramelizes the squash and brings out the sweetness and nutty qualities, where a simple steaming or boiling may leave you with more of a “green” vegetable flavor.
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1 pound Kabocha squash, seeded
2 cups dashi* or water
1 tablespoon sake
1 tablespoon soy sauce
1 tablespoon of sugar (or less, to taste. This will be based on how sweet the squash is and how sweet you like this dish.)
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This is a dish based on one I learned at Chez Panisse. The hardest part of the dish is peeling the squash.* Once that is done it goes together in a snap. I tend to go with savory seasonings, but you could use cinnamon, cardamom, ginger, and orange juice as seasoning as well. These spices would go fine with garlic and pepper. Speaking of garlic, you can use a good quality garlic powder instead of the fresh if you wish.
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This dish is usually made with a pumpkin, but other winter squash will work as well. Winter Carnival, Butternut, Orange Hokkaido will all work for this. Some squash, such as the Japanese “Kabocha” types tend to be a little drier than pumpkins and most other squash, so you may need to add some butter or olive oil to the squashed squash.
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This is the basic method for cooking winter squash either to eat as is, or to prep it for something else, like soup or as a ravioli or tortellini filling. This works for most winter squash, with the only variation being the times, which will change based on thickness of the squash.
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