Maple Balsamic Roasted Squash Wedges

Sweet and tangy, these get a little caramelized on the outside with the maple syrup.

2-3 lbs smallish roundish winter squash
3-4 Tbsp Maple Balsamic Vinaigrette

Preheat oven to 400 degrees.

Slice the squash in half from top to bottom and scoop out the seeds. Cut into wedges approximately 1 inch wide in the middle.

Arrange squash wedges on a rimmed baking sheet. Make sure they have plenty of room and do not overlap. Brush liberally with the maple balsamic vinaigrette, both sides.

Bake for approximately 30 minutes, until squash is tender. Turn over once if desired (not required).

Serves 4-6.

Maple Baked Squash Halves

This is a classic New England preparation of winter squash. Everyone gets to scoop squash flesh out of their own half, which makes for an attractive presentation as well as fun for kids.

2 or more 'personal sized' winter squashes - delicata, acorn, buttercup, etc
Canola oil
1/2 tsp maple syrup per squash half (the darker grade the better)
Salt

Preheat the oven to 400 degrees.

Cut the squashes in half vertically and scoop out the seeds. Place the halves in a baking pan, cut side up. Drizzle each one with 1/2 tsp maple syrup, then spray or brush lightly with a little canola oil. Sprinkle with a pinch of salt.

Ready to bake

Bake the squash for 40-50 minutes, until the flesh is tender when pierced with a fork.  Serve hot, giving eat diner 1-2 halves.

Pizza with Squash, Spinach, and Goat Cheese

Like the green salad I posted earlier this month, this recipe leverages the Caramelized Roasted Butternut Cubes my sister and I made at Christmas.  Do try them; it's a really excellent treatment for squash.

14-inch pizza crust
Olive oil
2-3 oz. shredded mozzarella
1/4 lb spinach, well chopped or cut into ribbons
1 1/2 cups Caramelized Roasted Butternut Cubes
2-3 oz. crumbled goat cheese
Salt and pepper to taste

Preheat the oven to 450 degrees.  Lightly paint the crust with olive oil.

Sprinkle the crust with mozzarella, then cover with spinach.  Add squash for the next layer, then goat cheese.  Add a sprinkle of salt and pepper.  Bake for 15-18 minutes, until the crust is done and cheese begins to brown.

Serves 3-4.

Green Salad with Roasted Butternut and Goat Cheese

This winter salad is delicious with cold hardy greens, still pretty easily available from local farms.  Use a salad mix if you can, or just a bed of baby spinach or arugula.  You can assemble the salad in a single bowl or platter if you like, but I suggest composing individual servings on on small plates for each diner.  My sister and I made this salad as a first course for Christmas dinner.  You can serve it with whatever kind of dressing appeals to you, but I recommend a balsamic vinaigrette or a Dijon apple cider vinaigrette.

Salad greens
Caramelized Roasted Butternut Squash, room temperature
Walnuts, pecans, or slivered almonds, lightly toasted and cooled
Dried cranberries
Goat cheese, crumbled

Make a bed of greens on each plate.  Top with a small mound of  cubed squash, then sprinkle with nuts, cranberries, and goat cheese.  Dress at the table.

Caramelized Roasted Butternut Cubes

Thanks to my sister for this recipe.  The squash come out sweetly browned with the help of just a little bit of brown sugar, with a wonderful texture.  Slightly addictive.  Best made with butternut because its smooth skin makes for easy peeling compared with many squashes.

1 large butternut squash (about 2 lbs)
Walnut oil (or substitute canola)
1-2 Tbsp brown sugar
Salt and pepper to taste

Preheat the oven to 375 degrees.

Cut the squash in half the long way and scoop out the seeds.  Peel the skin with a vegetable peeler, making sure to get down to where the flesh starts to be more orange.  Cut the squash into 1/2-inch cubes.

Place the cubed  squash in a large bowl.  Drizzle with walnut oil and sprinkle with brown sugar, salt, and pepper.  Toss well to mix and coat thoroughly.

Spread the squash in a single layer in a baking pan or two.  Roast for 30-45 minutes, turning the cubes over once or twice.  Take them out when they are nicely caramelized in places but before they cement themselves to the pan.

Serve hot or room temperature.

Serves about 8.

Maple Mustard Glaze for Ham

We had our usual holiday ham for Christmas, from Hager's this year.  My sister and I put together this glaze, which was delicious.  Sweet but not too sweet, tempered by tangy vinegar and mustard.  This would also work well to toss with cubed squash or sweet potatoes for roasting.

1/3 cup maple syrup, preferably grade B (dark)
2 Tbsp cider vinegar
1-2 Tbsp spicy brown mustard
Salt and pepper to taste

Combine all ingredients in a small saucepan and cook over medium heat, whisking until smooth.  Simmer until somewhat reduced, then refrigerate until ready to use.

Makes enough for one 10+ pound ham.

Creamy Squash Soup with Roasted Garlic

This soup is simple and understated but rich, smooth, and elegant with a gorgeous golden color.  If you want to punch up the flavor some more, you can double the quantity of roasted garlic.  Cook the squash ahead of time by roasting or steaming and, of course, roast the garlic ahead of time too (I usually do a few heads at once and use it over the next few weeks).

Olive oil
1 large shallot, finely chopped
6 cups cooked mashed winter squash
1 head roasted garlic, peeled
4-6 cups chicken stock (or vegetable stock for a vegetarian version)
1-2 Tbsp dry sherry
1/2 - 1 cup cream
Salt and pepper to taste

Heat a little olive oil in a soup pot.  Add the shallot and saute over medium head for 2-3 minutes.  Add the squash and garlic and mix with the shallots.  Add 4 cups of stock and stir well, then puree the soup with an immersion blender (or do it in batches in a regular blender, then return to the pot).  Add additional stock if desired, to reach a consistency that you like - bearing in mind that you will still be adding cream.  Stir in the sherry and cream until well blended, then add salt and pepper to taste.

For an elegant presentation, add a small swirl of cream to the top of each bowl for serving.

Serves 4-6.

Slow Cooker Chipotle Lentil and Squash Soup

The flavors of fall, with a smoky, spicy kick. I made this in my slow cooker, as described below, but you could also do it on the stovetop; in that case saute the onions and garlic first. Also note that you can either puree this or leave it chunky - if you choose to leave it chunky, be sure to minced the chipotle(s) well instead of leaving them whole. One chipotle will result in mild spiciness. Two will make it pleasantly hot. Three would probably be too much for my taste.

2 lbs butternut squash, peeled and cubed
1 cup brown lentils
2 medium onions, chopped
6-8 cloves garlic, minced
1 or more chipotle peppers in adobo
Chicken or vegetable stock
2-3 Tbsp cider vinegar
Salt and pepper to taste
Sour cream or plain yogurt for topping

Place the squash, lentils, onions, garlic, and chipotle(s) in the slow cooker. Add enough stock to comfortably cover. Cook on High for 8-10 hours. When lentils and veggies are tender, add cider vinegar and salt and pepper to taste. Puree using an immersion blender or in batches in a blender or food processor.

Serve topped with a dollop of sour cream or plain yogurt (which helps cut the heat of the chipotles).

Serves 4-6.

Winter Squash Risotto

Use whatever type of winter squash you like for this. Depending on your taste, you can dial the sweetness up or down a bit by increasing or decreasing the amount of lemon juice.

2 Tbsp olive oil
1 medium-large shallot, minced
2 cups uncooked Arborio rice
1 tsp dried sage
4 1/2 cups chicken or vegetable stock (preferably warmed)
1/2 cup grated Parmesan
1 cup cooked mashed winter squash
1 tsp lemon juice (or to taste)
Salt and pepper to taste

Heat the olive oil in the bottom of a pressure cooker. Add the shallot and saute for 2-3 minutes over medium-high heat. Add the rice and saute for another 1-2 minutes, until translucent. Stir in the sage. Add the stock, stir well, then put the cover on the cooker, lock, and bring to pressure. Cook on high pressure for 7 minutes, then release. Stir in the remaining ingredients. Serve hot.

Serves about 6.

Sausage Stew with Chickpeas

This was my first use of Hager Brothers sausage, available at Hager's Farm Market on route 2 in Shelburne. It was good!

I served this over butternut polenta, which was an excellent combination. But you could also eat it straight, perhaps with cornbread on the side.

1 lb sweet Italian sausage, casings removed
1 medium-large onion, chopped
4 cloves garlic, minced
3 cups tomatoes (canned or frozen) and their liquid (thawed if frozen)
2 bell peppers, diced (green or red, frozen is fine)
1 1/2 cup cooked chickpeas
1 tsp dried sage
Salt and pepper to taste

Brown the sausage in a Dutch oven or large pot, breaking it into chunks as it cooks. Pour off most of the fat, then add the garlic and onions and saute with the sausage for 2-3 minutes. Add the tomatoes, peppers, chickpeas, and sage and simmer for 10-30 minutes. Add salt and pepper to taste.

Serves about 4 (4-6 if served with polenta).

Creamy Squash Soup with Shallots and Tarragon

This makes for a silky smooth, rich, creamy soup with sophisticated flavor. If you roast the squash ahead of time, this goes together quite quickly. To really do it up, substitute heavy cream for some or all of the milk.

3 lbs winter squash
2 Tbsp butter
2 medium shallots, finely chopped
2-3 cups chicken or vegetable stock
1 bay leaf
1/2 tsp dried tarragon
1 Tbsp white wine vinegar
1 cup whole milk
Salt and pepper to taste

To roast the squash, cut it in half the long way and scoop out the seeds. Preheat the oven to 375 degrees. Place the cut squash face down in a baking pan with edges and pour in about 1/4 inch of water. Roast for 45-60 minutes, until very tender. Allow to cool, then scoop out the flesh.

While the squash cools (or, if you roasted it ahead of time, when you are ready to prepare the soup), melt the butter in a Dutch oven over medium heat. Add the shallots and saute for about five minutes. Add the squash and stock and combine well.

Puree the soup using an immersion blender (or in batches in the blender or food processor) until nice and smooth. Add the bay leaf and tarragon and simmer for 15-20 minutes. Remove the bay leaf and stir in the vinegar, then turn off the heat and stir in the milk. Add salt and pepper to taste.

Serves about 4.

Butternut Polenta with Garlicky Tomato and Kale Sauce

I like to add a little cooked squash to polenta at this time of year, but it's optional. Roasting frozen whole tomatoes is easy and lends a wonderful depth of flavor to the simple sauce; just run tomatoes under warm water to remove skins, then put frozen ones straight into the oven and roast for 30 minutes or so. If you like, you can serve this in bowls with the sauce spooned over the top--or follow the recipe for a broiled version with cheese.

Polenta
3 cups water
1 tsp salt
1 cup coarse cornmeal
1 cup cooked mashed winter squash (butternut is good)

Topping
olive oil
6-7 cloves garlic, minced
3 cups roasted tomatoes
4-5 cups chopped kale
Salt and pepper to taste
3-4 oz. shredded cheddar

To prepare the polenta, bring the 3 cups of water to a boil, add the salt, then slowly whisk in the cornmeal, stirring constantly to avoid lumps. Reduce the heat to low and cook, stirring occasionally, until the polenta is nice and thick (time will vary depending on the coarseness of your cornmeal and whether you are using "instant" polenta meal). While the polenta cooks, prepare the sauce. Also preheat the broiler.

Heat some olive oil in a large saucepan, then add the garlic and saute for 2-3 minutes. Add the roasted tomatoes and mash them a bit in the pan. If needed, add a bit of their cooking liquid to form a thick sauce. Add the kale and cook, stirring periodically, over medium heat until the kale is tender. Add salt and pepper to taste.

Oil a 10-inch skillet or 8-inch square pan and spread the polenta in an even layer in the bottom of it. Top with the sauce, then sprinkle the cheese over it. Place under the broiler for 2-3 minutes, until the cheese begins to brown nicely. (Alternatively, if you need more time, you can place the assembled dish in the oven at 375 for about 15 minutes.)

Serves about 4.

Squash Pancakes

Since I've still got a bunch of cooked butternut squash in my fridge, awaiting packaging for the freezer, it was an obvious thing to put into Sunday morning pancakes. I don't know why, but when added to baked goods, squash or pumpkin always seems to have a leavening effect - a particularly nice bonus when combined with whole grain flour.

1 1/2 cups whole wheat pastry flour
1/2 cup all purpose flour
1 Tbsp baking powder
1/2 tsp salt
1/4 tsp ground cinnamon
2 eggs, beaten
1 Tbsp brown sugar
1 cup milk
1 cup cooked winter squash or pumpkin, well mashed or pureed
Butter or oil for cooking
Maple syrup for topping

Preheat one or two large skillets over low heat while you put the batter together (thanks to Mark Bittman for this tip).

Combine the whole wheat pastry flour, all purpose flour, baking powder, salt, and cinnamon in a medium bowl.

In a separate bowl, combine the eggs, milk, brown sugar, and squash or pumpkin and mix well. Pour the wet ingredients into the dry ingredients and mix well.

Cook the pancakes in butter or oil over medium heat, roughly 3 minutes per side. Keep cooked pancakes warm under a towel or in a low oven.

Serve with maple syrup.

Serves about four.

Simple Squash Soup with Ginger

Okay, it's October, I can start to think about cooking winter vegetables. I know winter squashes have been in the farmers markets for weeks, but with all the tomatoes and eggplants and so forth still so abundant, and with summer such a recent memory, I can just never bring myself to cook squash in September.

A farmer friend gave us a bunch of small butternuts that couldn't be sold. Most had their stems broken off and wouldn't keep. So I put the whole lot in the oven last night. Some went into this soup and the rest is in the fridge, destined for the freezer. I haven't quite decided whether to package it all in quarts for soup or in 1 cup bags for baking. Maybe some of each.

1 Tbsp canola oil
2 medium onions, sliced
4-6 cloves garlic, minced
1-2 Tbsp grated ginger root
6 cups cooked butternut squash (or similar smooth-fleshed squash)
Water (or use stock if you like)
Salt and pepper

Heat the oil in a soup pot. Add the onions and saute over medium heat until soft, 5 minutes or so. Add the garlic and ginger and saute another 2-3 minutes. Add the squash and some water. Remove from heat and puree, either with an immersion blender or in batches in a blender or food processor (in the latter case, return to the pot when done). Add additional water if needed to achieve the desired thickness. Add salt and pepper to taste.

Serves 4-6.

Storing Winter Squash

It's a bit late in the season for this, but since you asked...

Winter squash and pumpkins store best in a place with moderate humidity and a cool but not cold temperature. For me this meant a cardboard box on a shelf in the mudroom, which is insulated but not heated (though open to the rest of the house). In good condition, squash and pumpkins will keep for several months this way. Some varieties keep better than others (delicata, for example, is not a great keeper; butternut can be very good).

Before storing, make sure you check the squash all over for any sign of bad spots or nicks. Even a small ding, if it breaks the skin, is an opening for bacteria and the squash will go bad. Likewise any spots that are already soft. A squash or pumpkin with any of these should be used promptly. Once in storage, you should check on your squash and pumpkins periodically (every couple weeks maybe; more often if it's convenient) so you can grab any that start to show signs of going bad and use them right away.

The other way to store squash and pumpkin is to cook and freeze it. These last few recipes I have posted have used squash from the freezer. I cook it, mash or puree it, and store it in quart-sized freezer bags in 1-cup quantities (the amount most often called for in baked goods recipes). If you have a squash that's starting to go bad and you aren't going to use it right away, you can preserve it this way.

Maple Pumpkin Muffins

With this recipe, there will be no more winter squash or pumpkin until the fall - this marks the end of my supply. The maple and pumpkin flavors play well together here with neither dominating.

1 cup whole wheat pastry flour
1 cup all-purpose flour
1/2 tsp salt
1 Tbsp baking powder
Pinch of cinnamon (optional)
1 egg, beaten
3 Tbsp canola oil
1 cup pureed cooked pumpkin or winter squash
1/4 cup milk
1/4 cup maple syrup (preferably grade B)

Preheat the oven to 400 degrees. Grease tins for 12 standard or 18 smallish muffins.

Combine the flour, salt, baking powder, and cinnamon (if using) in a large bowl. In a smaller bowl, combine the egg, oil, pumpkin or squash, milk, and maple syrup. Pour the wet ingredients into the dry ingredients and mix well.

Spoon the batter into the muffin tins, filling each one about 2/3 full. Bake for 20-25 minutes, until muffins are golden brown and a toothpick inserted into the center comes out clean.

Makes 12-18 muffins.

Pumpkin (or Squash) Corn Muffins

I am down to one last package of pureed winter squash/pumpkin in the freezer, which is good because the warmer the weather gets the less desire I have to eat winter vegetables. My tolerance for them does extend a bit longer in desserts and baked goods, though. And these muffins were delicious! As written, the recipe is not too sweet; if you like sweeter muffins, just add more sugar, honey, or maple syrup.

1 1/4 cups cornmeal (preferably stone ground)
3/4 cup whole wheat pastry flour
2 tsp baking powder
1/2 tsp baking soda
3 Tbsp sugar
1/2 tsp salt
2 eggs, beaten
1 cup pureed cooked pumpkin or winter squash
1/3 cup milk
2 Tbsp canola oil

Preheat the oven to 400 degrees. Grease tins for 12 large of 18 medium-sized muffins.

Whisk together the cornmeal, whole wheat pastry flour, baking powder, baking soda, sugar, and salt in a large bowl.

In a small bowl, combine the eggs, squash, milk, and oil. Stir the wet ingredients into the dry ingredients.

Spoon the batter into muffin tins, filling them about two-thirds full.

Bake for 15-20 minutes, until muffins are golden brown and a toothpick inserted into the center of a few muffins comes out clean.

Makes 12-18 muffins.

Maple Squash Pudding

A winter squash (or pumpkin)-based treat for warmer weather, or any time you like pudding. This is quick to make, especially if the squash is already cooked, but needs time to chill. For a richer pudding, substitute cream for a bit of the milk. Serve topped with whipped cream and/or a little pinch of cinnamon if you want to jazz it up.

3 eggs, beaten
2 1/2 cups milk (whole is best, but use what you like)
2 cups pureed cooked winter squash or pumpkin
1/3 cup maple syrup (grade B is best)
1 tsp vanilla extract (optional but good)
Pinch of salt
1/3 cup all-purpose flour
1 Tbsp butter

Combine the eggs, milk, squash, maple syrup, vanilla extract, and salt in a large bowl and whisk until smooth.

Place the flour in a Dutch oven and put it on the stove. Turn on the heat and whisk in the squash mixture. Continue to whisk constantly over medium heat until all lumps are gone. Continue to cook, stirring constantly, for about 10 minutes, until the mixture thickens.

Pour the pudding into the serving dish or dishes of your choice (one large or else individual). Cover and refrigerate until chilled. If you want to avoid a skin forming on the top, place plastic wrap directly on the surface of the pudding.

Serves about 6.

Pureed Squash and White Bean Soup

I am coming down to my last few winter squashes, right about on time. Here's another tasty squash soup; make it now while the weather is still cold. Use butternut or another easily peeled variety for this; alternatively, cook the squash separately and add it when you are ready to puree. If using beans that were already seasoned, you won't need much extra seasoning for the soup; however, if the beans are plain, you may want to add a bay leaf and a little sage.

1 Tbsp butter
2 medium shallots, minced
1 large winter squash, peeled, seeded and cubed
Water and/or stock (chicken or vegetable)
Bay leaf (optional)
Sage to taste (optional)
4 cups cooked white beans
Salt and pepper to taste

Melt the butter in a soup pot. Add the shallots and saute over medium-high heat for about 3 minutes. Add the squash and enough water and/or stock to just cover. If using the bay leaf and/or sage, add them at this point. Bring to a boil, then reduce heat and simmer until squash is thoroughly tender (15-30 minutes).

When squash is tender, add the beans. Remove from heat and puree with an immersion blender (or do it in batches in a food processor, then return it to the pot). Add salt and pepper to taste. Serve hot.

Serves 6-8.

Pizza with Winter Squash and Pesto

Sweet and savory, yum. You could use whatever kind of pesto you like here: kale pesto, green garlic pesto, parsley-mint pesto, or, of course, regular Italian basil pesto.

1 14-inch pizza crust
olive oil
1 cup cooked and mashed winter squash
Salt and pepper
1/2 cup pesto (whatever kind is in your freezer), thinned with water if needed
2-3 oz. shredded or cubed mozzarella

Preheat the oven to 450 degrees.

Paint the pizza crust lightly with olive oil. Spread the squash over it and sprinkle lightly with salt and pepper. Spread the pesto over the squash (thin it with water first if needed to get an easily spreadable consistency). Spread the mozzarella over the pesto.

Bake for 15-18 minutes, until the crust is done and cheese begins to brown.

Serves 3-4.