Versatile squash
By Staff Reports - 10/28/2009
If you consult a cookbook or the Internet, you can find specific instructions for specific squash, and while good, the No. 1 thing to know is this: Squash can be cooked all together — in one pan, at one temperature, at the same time. Yes, one may turn out a little mushier than the others, but all will be right with the world.
There are two ways to go about the all-in-one-pan approach. One, you can peel and cube several varieties of squash, throw them on a sheet pan with a little olive oil and roast at 450 degrees for about 20 minutes. It’s a good method, but requires more prep time than some of us are willing to give.
The other approach is to simply cut each squash in half, whether it’s a small buttercup or a large turban, scoop out the seeds and place, cut-side-down, on a sheet pan. Bake at 425 degrees for about 50 minutes. Even easier than that is to half the squash and roast with the seeds intact. No scooping, no scraping. The seeds will practically fall out this way.
If you plan to saute your squash, you’ll definitely want to peel it first.
To make it easier, poke a whole squash all over with a fork and cook in the microwave for about a minute. It’s not long enough to cook the squash but just long enough to soften the skin.
This butternut squash soup, adapted from the Food Network, is pretty when topped with a lime-flavored sour cream.
CURRIED BUTTERNUT SQUASH SOUP
1 (2-pound) butternut squash
1. Preheat oven to 400 degrees. With a sharp knife, remove outer peeling from squash and cut squash in half lengthwise. Remove fibrous membranes and seeds with a spoon. Cut squash into ¾-inch pieces. Place pieces in a single layer on a jelly-roll pan and drizzle with 2 to 3 tablespoons of extra-virgin olive oil. Toss pieces to coat. Place pan in oven, and roast the squash for 20 to 30 minutes, until squash is tender.
2. Cool squash for about 10 minutes. Place in a blender and add:
2 cups vegetable or chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon curry powder
Salt and ground black pepper
3. Carefully blend until smooth. Pour soup in a large saucepan, and heat on medium heat until hot — about 10 minutes. Ladle into bowls. Serve with a dollop of Lime Crema and garnish with extra lime zest, if desired.
LIME CREMA
½ cup reduced-fat sour cream
¼ teaspoon lime zest
1 tablespoon lime juice
4. In a small bowl, combine the sour cream with the lime zest and lime juice, whisking to combine.
Janis Farr of Broken Arrow serves this easy acorn squash as a side dish for fall dinners.
QUICK AND EASY ACORN SQUASH 1 to 2 acorn squash, about 1 pound each
Softened butter
Cinnamon/sugar mixture (½ teaspoon cinnamon to 1½ tablespoons sugar) or brown sugar
Chopped pecans, if desired
1. Cut squash in half lengthwise and remove fibrous membranes and seeds. In an 8-inch square dish or 12-by-8-by-2-inch oblong dish, place squash cut-side down. Cover with wax paper, extending each end of paper under the dish so that it stays in place while microwaving. Microwave on high power for 8 minutes.
2. Turn cut side up and brush with softened butter. Sprinkle with sugar and cinnamon mixture or brown sugar and pecans. Recover squash with wax paper and continue cooking another 1 to 6 minutes or until a fork pierces the outer skin easily. Serve as halves or quarters. (Skin is generally not eaten.)
Tips for microwaving winter squash:
1. Before cutting squash in half, microwave 1 to 2 minutes at high power. Let stand a few minutes, then cut. Squash is much easier to cut using this method.
2. For the most even cooking, each squash half should be approximately the same size. Larger pieces and greater amounts require more cooking time.
3. Microwave ranges vary in wattage. Food cooked in lower wattage ranges takes longer to cook. Follow your manufacturer’s instructions for cook times.
It’s an unusual pairing, but the combination of spaghetti squash in an Asian stirfry works in this recipe from “EatingWell in Season” by the editors of EatingWell magazine.
SPAGHETTI SQUASH AND PORK STIR-FRY
1 (3-pound) spaghetti squash
1 pound pork tenderloin, trimmed
2 teaspoons toasted sesame oil
5 medium scallions, thinly sliced
2 cloves garlic, minced
1 tablespoon minced fresh ginger
½ teaspoon salt
2 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon Asian red chile sauce, such as Sriracha or chile oil
1. Preheat oven to 375 degrees.
2. Cut squash in half. Scoop out and discard seeds. Place each half, cutside down, on a baking sheet. Bake until the squash is tender, about 1 hour. Let cool for 10 minutes then shred the flesh with a fork into a bowl. Discard the shell.
3. Slice pork into thin rounds; cut each round into matchsticks.
4. Heat a large wok over medium-high heat. Swirl in oil, then add scallions, garlic, ginger and salt; cook, stirring until fragrant, 30 seconds. Add the pork; cook, stirring constantly, until just cooked through, 2 to 3 minutes. Add the squash threads and cook, stirring for 1 minute. Add soy sauce, rice vinegar and chile sauce; cook, stirring constantly, about 30 seconds.
A Tulsa World reader shared this recipe. You can replace the butternut squash with any of your favorite squash.
GARLIC AND HERB ROASTED POTATOES AND SQUASH
2½ pounds assorted small potatoes (fingerling, Yukon gold, red bliss — scrubbed)
1 acorn squash, peeled and cut into 1½- inch chunks
3 cups butternut squash, cut into 2- inch chunks
1/3 cup extra-virgin olive oil
1 tablespoon fresh rosemary (or 1 teaspoon dried, crumbled)
1 tablespoon fresh thyme (or 1 teaspoon dried, crumbled)
1½ teaspoons fresh oregano (or ½ teaspoon dried, crumbled)
3 cloves garlic, peeled and roughly chopped
1½ tablespoons balsamic vinegar
1 teaspoon salt
¾ teaspoon fresh ground black pepper
1. Preheat the oven to 425 degrees.
2. Cover the bottom of a large baking sheet with aluminum foil.
3. Place the potatoes and squash in a large bowl, and toss with olive oil, rosemary, thyme, oregano, garlic, balsamic and salt and pepper to coat well.
4. Transfer vegetables and any remaining oil to large baking sheet and spread into a single layer.
5. Roast the vegetables until tender, turning every 15 minutes with a longhandled spoon, about 45 minutes to 55 minutes. Veggies should be tender on the inside and caramelized in places on the outside.
Natalie Mikles 581-8486
natalie.mikles@tulsaworld.com
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Tulsa World Reader Comments
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my view, Sand Springs (10/28/2009 10:46:01 AM)
Arbythree, Don't say that about corn, chances are your putting it your gas tank. I'll have to say though squash is good eatin.
lucky girl, mine (10/28/2009 9:27:32 AM)
You have it backwards Arby....squash needs to be squashed and corn is good, espically candy corn...lol
2nTulsa, Tulsa (10/28/2009 9:07:49 AM)
I tried Acorn Squash for my first time this weekend (I'm 36!). Loved it!
Arbythree, Tulsa (10/28/2009 9:22:52 AM)
Squash is a good thing. Corn has no purpose.
Arbythree, Tulsa (10/28/2009 12:12:45 PM)
I have a whole speech about corn. Don't get me started. LOL!
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