Squash

Roasted Butternut Squash, Onions, and Potatoes with Fresh Herbs

Roasted Butternut Squash, Onions, and Potatoes with Fresh Herbs

Adapted from That’s Some Good Cookin’

  • 1 (3.5-4 pound) butternut squash, peeled and seeded
  • 4 medium potatoes, rinsed and scrubbed (about 1 1/2 pounds)
  • 1-2 small to medium sized onions
  • 1 tablespoon fresh, minced rosemary (strip rosemary from stems prior to mincing)
  • 1 tablespoon fresh, minced sage (strip sage from stems prior to mincing)
  • 1 tablespoon fresh, minced thyme (do not include any stems that are woody)
  • 1/4 cup extra virgin olive oil
  • salt and pepper, to taste
  1. Preheat oven to 450-degrees F. Line two shallow baking pans (1-inch sides all around) with foil; set aside.
  2. Dice the butternut squash, potatoes, and onion in approximately 1- x 1-inch pieces. Place in a large bowl. Sprinkle with the fresh rosemary, sage, and thyme.
  3. Drizzle the olive oil over the vegetable/herb mixture. Toss lightly until the vegetables are well coated. Distribute evenly between two pans in a single layer. Do not overcrowd the vegetables. Sprinkle with salt and pepper, to taste.
  4. Roast for about 20-25 minutes in the oven, rotating pans after ten minutes. The vegetables are ready when they just begin to turn brown in some places and the potatoes pierce easily with a fork or wooden skewer. Do not overcook.
 
 

Braised Red Kuri Squash

Braised Red Kuri Squash

Adapted from Louisa Shafia

For a richer flavor, cook the squash in vegetable or chicken stock. Once the squash is cooked, you can leave it in chunks, or mash it with a potato masher. To give this dish an Indian flair, add a little ground cinnamon and curry powder in Step 2, when you add the garlic.

  • 1 red kuri squash, any size
  • 2-3 tablespoons olive oil
  • 1 garlic clove, minced
  • Water
  • Salt
  1. Scrub the squash well to remove any dirt. Slice the squash in half and scoop out the seeds. Cut the halves into 1-inch slices, and then cut the slices into chunks that are roughly 2 inches in size.
  2. Heat a skillet over medium-high heat. Add the oil, followed by the squash, and cook for a few minutes, stirring occasionally. Stir in the garlic, then add ¼ inch of water to the skillet and bring it to a boil.
  3. Cover and reduce the heat to a simmer. Cook until the squash is fork tender, about 10 minutes. Taste and season with salt.
 
 

Glazed Acorn Squash

Glazed Acorn Squash

From Martha Stewart Living

  • Vegetable oil
  • 2 acorn squashes, halved, seeded and sliced into 1 inch crescents
  • Coarse salt and ground pepper
  • ½ cup packed dark-brown sugar
  1. Preheat oven to 400 degrees.
  2. Line two rimmed baking sheets with aluminum foil and brush with oil. Lay squash pieces on baking sheets. Season with salt and pepper; sprinkle squash with half the sugar.
  3. Roast until sugar has melted, about 5 minutes.
  4. Remove baking sheets from oven. Using tongs, turn pieces over. Season with salt and pepper; sprinkle evenly with remaining sugar.
  5. Roast until tender, about 20 minutes.
 
 

Kale and Summer Squash Toasts

Kale and Summer Squash Toasts

Adapted from Food and Wine

  • 2 small squash, peeled, halved lengthwise and sliced crosswise, ½ inch thick
  • 1/2 cup extra-virgin olive oil, plus more for brushing
  • Salt and freshly ground pepper
  • 1 bunch of kale, thick stems and ribs discarded, leaves coarsely chopped
  • 4 garlic cloves, thinly sliced
  • Eight 1/2-inch-thick slices of peasant bread
  • 4 ounces shaved Parmigiano-Reggiano cheese (1 1/2 loose cups)
  1. Preheat the oven to 350°. In a medium bowl, toss the squash with 2 tablespoons of the olive oil and season with salt and pepper. Spread the squash on a baking sheet and roast for about 30 minutes, turning once, until tender and lightly browned.
  2. In a large skillet, heat the remaining 1/4 cup plus 2 tablespoons of olive oil. Add the kale and cook until it is wilted, about 8 minutes. Add the garlic slices and cook until the kale is tender, about 3 minutes longer. Season the kale with salt and pepper. Add the squash and toss gently to combine.
  3. Heat a cast-iron grill pan. Brush the bread with olive oil and grill over high heat, turning once, until toasted. Mound the squash and kale on the toasts, top with the shaved cheese and serve.