Top Five Winter Squash Recipes

Forgive me for having a total foodie moment, but I had the most amazing squash experience the other day.

I should start by saying that I don't really like squash. I've come to enjoy butternut in some things, and I'll eat a slice of pumpkin pie if it has enough whipped cream on it. But most of the time, everything about it grosses me out.

But since I make pumpkin pie at Thanksgiving every year, I wanted to try cooking and freezing a Hubbard squash. My cousin always used flesh from the blue gourd in pies and got rave results.

I picked up a squash at the farmers' market one Saturday. I quartered it, scooped out the seeds (which were excellent roasted in the oven with some butter, seasoning salt and minced garlic, by the way, but that's another story), and roasted it in the oven. When it finally came out of the oven the flesh was dark, wrinkly and stringy-looking. It didn't exactly scream "perfect holiday dessert." As soon as it cooled I scooped the soft flesh into a bowl and let it chill in the fridge for a couple days while I tried to figure out what to do with it.

Eventually inspiration struck. I could put the squash through a food mill. That would catch the stringy, icky parts and keep them separate from the squash I could actually use.

I set to work with my mom's old food mill, a cone-shaped strainer with a wooden paddle. Soon bright orange squash starting coming out the tiny holes in the mill. I scraped it down into the bowl before setting to work on the next chunk of squash.

All the squash, even the parts that looked inedible, were smooth as custard by the time I was done. The more I handled the squash with my (very clean) hands, the more I marveled at the incredible texture of it. I'd never seen squash so smooth - except in those cans of pumpkin pie filling. Who know you could produce something so lovely at home?

Alas, I ran out of squash way too quickly. I scooped two-cup portions into freezer bags and packed them away. My squash weighed less than 10 pounds and yielded nearly six cups of can-perfect pie filling.

I have yet to actually try the squash, but I'm hoping it will continue to change my opinion about this vitamin-packed veggie. After Thanksgiving I'll post an update on how I do!

Which brings me to... a squash skeptic's five favorite ways to use winter squash:

1) Pumpkin Pie: This recipe from Martha Stewart Living includes chipotle chili powder, which makes an already-amazing pie recipe even better.

2) Apple-Cheddar-Squash Soup: from The Food Network. Sure, it has squash, but it also has good things too, like apples and cheese and potatoes. Smoked gouda is good in place of the cheddar too.

3) Winter Squash Risotto with Prosciutto, Hazelnuts and Sage: Originally from the Oregonian's FOODday section, one of the my favorite recipe resources. Don't scrimp on the hazelnuts. They really add a lot.

4) & 5) I admit I haven't tried these two recipes, but they come highly recommended by my friend who works at FOOD for Lane County. I'm sure they're good... if you like eating squash. Me, I may stick with mostly playing with it.

Butternut Squash and Ginger Soup
1 butternut squash
2 T. butter
1 onion, chopped
3 cloves garlic, sliced
2 T. fresh ginger root, minced
6 c. water or stock
2 t. salt
Apple cider vinegar
Crème fraîche or sour cream
Toasted hazelnuts, chopped
Cut squash in half lengthwise and place on a rimmed baking sheet, cut side down, with water in the pan. Cook at 375 degrees for 45 minutes or until the squash is soft. Scoop out the seeds and set aside (seeds can be roasted later if desired). Scoop out the flesh and place in a bowl.

Heat butter in a large soup pot over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and ginger root and cook until fragrant, about 3 minutes. Add the cooked squash, water or stock, and salt; bring to a simmer. Cook until the squash is tender enough to smash with a spoon, about 30 minutes.

Puree the soup with an immersion or upright blender. Ladle the soup through a strainer into a clean soup pot, discarding any bits of squash or ginger left behind.
Heat the soup through once more and season to taste, adding salt first and then the vinegar. Add the vinegar one-half teaspoon at a time; it will take a little more than 1 tablespoon.

To serve, ladle the soup into wide bowls and spoon 1 to 2 tablespoons of crème fraîche onto each. Scatter a few toasted hazelnuts over the soup and serve immediately.

Stuffed Acorn Squash
1 acorn squash
2 c. chopped apples
1 c. roasted walnuts
1 T. maple syrup
2 T. melted butter
½ t. salt
Slice squash in half lengthwise, remove seeds, and place face down on a rimmed baking sheet. Cook at 375 degrees until squash is just tender, 25-40 minutes.
Combine remaining ingredients. Scoop filling into the center cavity and bake squash face up for another 10-15 minutes or until tender.