Guest guest Posted July 22, 2001 Report Share Posted July 22, 2001 The following are some basic winter squashes recipes from VCE: Baked Winter Squash Baked Whole Squash Steamed Squash (Winter) Grilled Winter Squash Or Pumpkin Winter Squash Purée Roasted Winter Squash Or Pumpkin Baked-Steamed Acorn Squash Baked Delicata Squash * Exported from MasterCook * Baked Winter Squash Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 438 Serving Size : 1 Preparation Time :0:00 Categories : Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** A practical approach to preparing squash for any number of uses. Cut a squash in half, then scoop out the seeds and fibers. Brush the cut surfaces with a thin film of oil and set the squash, cut side down, on a sheet pan. Bake at 375F or whatever oven temperature is convenient, until the squash looks wrinkled, soft, and about to collapse, usually about 30 minutes. The cut side should be richly glazed. Place upright on a serving plate, season with salt and pepper, a tad of butter, and serve. Or scoop out the flesh, mash it with butter, and return it to the shell. You can also use this squash to make a purée, soup, or pie filling. Sometimes squash exudes a clear, sweet liquid. If you let it sit for about 15 minutes, the liquid will become reabsorbed into the flesh as it cools. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked Whole Squash Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 439 Serving Size : 1 Preparation Time :0:00 Categories : Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** If a squash is too tough to cut into pieces or too large to handle easily, bake it whole at 350F or so until it feels soft when pressed, 30 minutes or longer, depending on size. Remove, then halve and scrape out the seeds. Return it to the oven and continue cooking until it's done. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Steamed Squash (Winter) Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 439 Serving Size : 1 Preparation Time :0:00 Categories : Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** Cut winter squash into halves, quarters, or wedges, scrape out the seeds, and place in a steamer basket over boiling water. Steam, covered, until tender, 30 to 40 minutes, depending on size. Season with butter, salt, and pepper or scrape out the flesh and use for other dishes. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grilled Winter Squash Or Pumpkin Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 439 Serving Size : 1 Preparation Time :0:00 Categories : Grilling Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** This is for those who like to grill in all seasons. If you plan to leave the skins on, you can use any variety of winter squash. If peeling them is important, stick to butternut or Delicata squash. Cut squash into slices a scant 1/2 inch thick, remove fibers and seeds, and steam until barely tender. Combine 2 minced garlic cloves with 1 teaspoon each chopped rosemary and thyme and 1/3 cup olive oil. Brush it over the squash and season with salt and pepper. Grill on both sides until marked and tender, then serve with a dash of apple cider vinegar or a spicier condiment such as Harissa, (see separate recipe). - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Winter Squash Purée Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 439 Serving Size : 1 Preparation Time :0:00 Categories : Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** Easy, versatile, and useful, leftovers can fill ravioli, turn into a soup, or be added to muffins, breads, biscuits, and waffles. Halve, seed, and bake 3 pounds squash until tender. Scrape the flesh away from the skin, then beat until smooth by hand with a large wooden spoon. This should be easy unless the squash is stringy, in which case use a food processor or food mill. Stir in butter to taste and season with salt and pepper. Makes about 2 cups. To enrich the purée, grate Gruyère, Fontina, or Emmenthaler into it. Crumble fried sage leaves, on top. Add mascarpone and freshly grated nutmeg to taste. Flavor with extra virgin or dark sesame oil, or mix in Sautéed Onions, (see separate recipe) - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roasted Winter Squash Or Pumpkin Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 439 Serving Size : 4 Preparation Time :0:00 Categories : Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** Use a squash that's easy to peel, such as butternut or banana. Preheat the oven to 400F. Peel and seed 2 1/2 to 3 pounds squash and cut into 2-inch cubes. Toss it with olive or vegetable oil to coat lightly and season with salt and pepper. Spread the squash in a large baking dish or sheet pan. Roast for 15 minutes, turn the pieces, and roast for 15 minutes more. Turn again and bake until the squash is completely tender, 10 to 15 minutes longer. Serves 4 to 6. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked-Steamed Acorn Squash Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 439 Serving Size : 1 Preparation Time :0:00 Categories : Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** Preheat the oven to 375F. Cut an acorn squash in half from stem to tip and remove the seeds. Brush with oil and place cut side down in a baking dish. Add 1/2 inch water and bake until soft, about 30 minutes. By this time the water will have evaporated and the bottom will have begun to color. Serve with butter, salt, and pepper, or Spicy Moroccan Butter (see separate recipe), or sweeten with a spoonful of maple syrup, honey, or brown sugar and a dash of cinnamon, nutmeg, or allspice. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked Delicata Squash Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 440 Serving Size : 1 Preparation Time :0:00 Categories : Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** Delicata is one of the easiest squashes to handle and one of the quickest to cook. Preheat the oven to 350F. Allow one 8- to 12-ounce squash per person. Place a large knife on one of the green grooves that run down the surface of the squash, bear down, and cut the squash in half lengthwise. Scrape out the seeds, brush the cut surface with olive oil, season with salt and pepper, and set, cut side up, in a baking dish. Add about 1/3 inch water, cover with aluminum foil, and bake until tender, 25 to 35 minutes. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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