Rachel Ray Magazine
3 TBS butter
1 TBS brown sugar
1/4 tsp chinese five-spice powder
Pinch of coarse salt
1 large acorn squash, quartered lengthwise and seeded.
Directions: Position a rack in the upper third of the oven and preheat to 500. Line a baking sheet with parchment. In a small skillet, melt the butter over medium-low heat until foamy, 2-3 minutes. Let the foam subside and cook just until the butter turns golden and gives off a nutty smell, about 1 minute. Remove from heat and stir in the brown sugar, five-spice powder, slat and 1/4 cup water. Cook over medium-low heat until syrupy, about 3 minutes. Keep warm.
Pierce the squash flesh with a fork. Dip each squash slice into the glaze to coat, then place cut sided down on the prepared pan and roast for 12 minutes. Remove from the oven, flip the squash slices over and brush with more glaze. Continue roasting until the squash is tender and deep golden, 7-10 minutes. Drizzle with the remaining glaze before serving.
2 cups wild rice blend (or brown rice)
2 cups onion, chopped
2 TBS olive oil
2 cups winter squash, peeled and cubed
2 cups sweet potato, peeled and cubed
2 cups parsnip, scrubbed and cubed
1 lb. fresh mushrooms (optional
1 cup cider or apple juice
3 cups chicken or vegetable broth
Directions: Rinse uncooked rice through a fine mesh strainer. Place rice in the bottom of a large casserole dish or a 9×13-inch baking pan. Sauté chopped onion in olive oil. Mix with rice. Spread cubed squash, sweet potato and parsnip on top of rice and onion mixture. Top with mushrooms. Pour cider and broth on top. Cover tightly with aluminum foil or casserole lid. Bake at 375 for about 90
minutes, or until most of the moisture is absorbed and the vegetables are tender. Serves 6-8.
1 whole spaghetti squash
1 Tbsp. salt
1 Tbsp. butter
3-4 cloves minced garlic
2 Tbsp. fresh chopped parsley
2 Tbsp. grated Parmesan cheese
salt and pepper to taste
Directions: Rinse the squash and cut a hole in each end so the heat can reach the middle. Place the squash in a large pot and cover with water and salt. Bring water to a boil, cover and reduce heat to simmer. Cook for 25 minutes or until the skin feels tender. Cut in half, remove the seeds and remove the flesh with a fork. In a sauté pan, cook the garlic and butter on medium heat for 2 minutes. Add the squash and toss gently. Add a sprinkle of salt and pepper and place on a serving platter. Top with parsley and parmesan and serve immediately.
Serves 8 (about ½ cup each) Per serving: 51 calories, 2 g fat, 7 g carbohydrate, 1 g fiber, 2 g protein,
265 mg sodium
4 cups un-sifted four
2 cups oatmeal
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1 1/2 cups cooking oil OR butter
1/2 cup white sugar
2 cups brown sugar
1 tsp vanilla
1 1/2 cups cooked squash or pumpkin puree
1/2 cup nuts (optional)
1/2 cup chocolate chips or raisins
Directions: Combine flour, oatmeal, spices, and salt. Set aside. Cream oil, sugars, egg and vanilla on medium speed of mixer for 2 minutes. Add 1/4 cup
squash/pumpkin puree and mix 1 minute more. Add the remaining flour and pumpkin alternately. Stir in nuts and raisins/chocolate chips. Drop by rounded teaspoonfuls onto lightly greased baking sheets. Bake at 350 for 15-20 minutes or until firm and lightly browned.Makes about 5 dozen cookies. Unbaked dough can be frozen in an air tight container. Thaw in refrigerator and bake as directed.
This is a great recipe to freeze. After I make the dough , I drop spoonfuls onto a cookie sheet, and freeze the individual cookie dough bits. Then I put about 6 or 8 frozen dough balls into a bag. This makes a great, easy treat. Just put the dough on a cookie sheet and bake as directed.
1 cup chopped tart cooking apples (peelings may be left on if desired)
¼ cup brown sugar, packed
2 Tbsp. butter, melted
¼ tsp. ground cinnamon
2 Tbsp. chopped pecans
1 medium acorn squash, halved and seeded
Directions: In a medium bowl, stir apples, brown sugar, butter and cinnamon to coat. Place squash cut-side up, in an 8 x 8-inch microwave safe baking dish. Fill each squash half with half of the apple mixture. Cover loosely with plastic wrap and microwave on high for about 20 minutes or until squash is soft. Sprinkle with pecans before serving. Squash may also be baked in an oven (covered with foil) at 350 for 45 minutes or until soft.
Serves 2. Per serving: 300 calories, 9 g fat, 2 g protein, 59 g carbohydrate, 5 g fiber, 55 mg sodium
1 acorn squash
1 lb ziti or penne pasta
1/2 cup olive oil
2 TBS butter
2 large leeks, cleaned and coarsely chopped
1/2 small onion, chopped
1 garlic clove, coarsely chopped
1 tsp coarse sea salt, or more to taste
Freshly ground black pepper
1/2 cup dry white wine or water
1/3 cup grated parmesan cheese
1 TBS chopped parsley
Directions: Heat oven to 350. Cut the squash in half; scoop out and discard seeds. Place the squash, cut sides down, in 1 inch of water in a 13 by 9-inch glass baking dish. Bake for 45 to 50 minutes, until tender. Set aside just until cool enough to handle. Then scoop the squash from the shells. Meanwhile, cook the pasta in boiling water for 2 to 3 minutes less than the cooking time on the package; drain and set aside. Heat the oil and butter in a large pot over low heat. Add the leeks, onion, garlic, salt and pepper. Sauté until onion is translucent and leeks have become pliable, making sure garlic does not burn. Add squash and wine, stirring until a thick sauce forms. Fold in the cooked pasta; taste and adjust
seasonings. Spoon it into the same baking dish; sprinkle with cheese. Bake 20 to 30 minutes, until the cheese browns; sprinkle with the parley and serve hot.
1 delicata squash, washed – cut in half (long way), and slice off stem and bottom. Scoop out seeds. Cut 1/3 – inch thick halfmoon slices.
2 TBS olive oil
1 clove of garlic, minced
15 leaves of sage, torn into small pieces
1/4 cup onion, sliced in rings (optional)
Coarsely ground sea salt
Directions: Preheat oven to 350. Place squash slices and onions into a shallow baking dish. Combine olive oil, garlic, and sage in a small bowl. Mix together. Pour over squash and onion slices, and mix to evenly coat. Sprinkle with salt as desired. Roast on top rack of oven for 30-45 minutes, until squash slices are easily pierced by a fork.
In this recipe the skin is left on the squash, and is quite delicious. If you prefer your squash skin-free, just peel the squash using a vegetable peeler before cutting in half.
You can also experiment with adding other veggies to this dish: carrots, potatoes, parsnips, brussels sprouts, etc.
2 whole-wheat pie crusts
1 lb canned solid-pack pumpkin or 2 cups cooked pureed pumpkin (or squash!)
1 cup plus 3 TBS sugar
1/2 cup maple syrup
1/4 tsp salt
1/8 tsp freshly grated nutmeg
1/8 tsp ground cloves
1/8 tsp ground ginger
1/2 to 1 tsp ground cinnamon, to taste
1 and 2/3 cup evaporated milk
Directions: Preheat oven to 350. Bake pie crusts according to directions or recipe. Put remaining ingredients in a bowl and beat at high speed for 5 minutes. Pour mixture into pie plates. Bake on middle rack for 45 minutes. Serve pie with whipped cream, ice cream, or frozen yogurt, if desired. If you make these pies the day before, store in refrigerator but reheat. This pie should not be served cold.
My grandmother always made her “pumpkin pies” with squash. Last year I tried this recipe with squash, and no one even questioned the ingredients. It was simply delicious!
Asparagus to Zucchini
2 tablespoons butter or olive oil
3-4 cloves garlic, mashed
1/2 to 1 cup onion
2 1/2 to 3 pounds squash, halved, seeded, and
baked until soft
4 cups chicken stock or 2 bullion cubes dissolved
in 4 cups hot water
1 bay leaf
pinch of sugar
1/2 teaspoon or more curry powder
pinch of nutmeg
salt and pepper to taste
2 cups milk (low-fat or skim)
Directions: Heat butter or olive oil in large saucepan over medium flame. Add garlic and onions; cook, stirring often, 7-10 minutes. Puree the cooked squash in a food processor and stir into onion mixture. Stir in stock, bay leaf, sugar, curry powder, nutmeg, salt, and pepper. Simmer 20-30 minutes. Remove bay leaf. Add the milk; heat but don’t boil. Makes 6 servings.
From CSA members, Marc, Jenny & Ari
2 Pizza crusts (made from scratch, pre-made, or pizza dough from can)
2 TBS olive oil
1 TBS butter
2 shallots, finely chopped, or you could use 1/3 cup onions
1 butternut squash, peeled, seeded and cubed (about 1 pound)
16 sage leaves, tear into small pieces
2, 14 oz cans chunky tomato sauce
4 oz mozzarella
4 oz goat cheese
Salt & pepper
Directions: Preheat oven to 400. Put butter and oil in a roasting pan and heat in oven for a few minutes. Add shallots, squash and half of sage. Toss to coat. Roast 15-20 minutes until tender. Raise oven temperature to 425. Grease 2 baking sheets. Transfer dough or pizza crusts to baking sheets. Spread tomato sauce over crusts. Spoon squash and shallot mix on top. Arrange cheese over squash, sprinkle with remaining sage. Salt and pepper. Bake for 15 to 20 minutes.