Crisp-Baked Acorn Squash Rings

  • 2 eggs, beaten lightly
  • 1/4 cup milk
  • 2 teaspoons honey
  • 3/4 cup yellow cornmeal
  • 1 1/2 cups fine fresh bread crumbs
  • Salt and freshly ground black pepper
  • 2 small acorn squash, sliced crosswise into 1/2-inch-thick rounds and seeded
  • 3 tablespoons unsalted butter, melted

Preheat oven to 400 degrees. In a shallow dish, whisk together the eggs, milk and honey. In another shallow dish, stir together the cornmeal, bread crumbs, and salt and pepper to taste.  Dip the squash rings into the egg mixture and then into the crumb mixture, coating them well and patting the crumbs on well. Generously butter 2 rimmed baking sheets. Arrange the squash rings in one layer on the sheets and drizzle with the melted butter. Bake for 30 minutes, turning once halfway through, or until they are tender. Sprinkle the squash with salt to taste and arrange on a heated platter. Makes 6 servings.

From Gourmet magazine, November 1985.

Chicken Tagine with Sweet Potatoes and Celeriac

  • 3 Lbs. chicken thighs
  • salt and freshly ground pepper
  • ½ Tbs. ground cumin
  • 3 Tbs. butter
  • 1 large onion thinly sliced
  • 2/3 cup raisins
  • pinch of saffron threads, crumbled
  • 1 tsp. ground cinnamon
  • 1 tsp freshly grated ginger
  • 1 Lb. sweet potatoes or Kabocha squash peeled and cubed (1/2 inch)
  • 1 celeriac peeled and cubed (1/2 inch)
  • 1 Tbs. honey

Rub chicken pieces with salt, pepper and cumin.  If time allows, let stand for 1 to 2 hours.  Covering the chicken and refrigerating overnight would be best.  When ready to prepare the dish, heat the butter in a large casserole or Dutch oven and cook chicken in batches until golden on all sides.  Add the onion and cook for 2-3 minutes.  Add raisins, saffron, cinnamon and ginger and cook, stirring for 1 minute.  Pour 2 cups water into the casserole.  Cover and cook the chicken for 30 minutes over low heat.  Add the sweet potatoes or squash and the celeriac along with additional salt and pepper.  Simmer the stew, covered 20 minutes.  Carefully stir in the honey, taking care not to mash the vegetables.

Serves 4-6.

Adapted from Fooday.

Butternut Squash and Yukon Gold Gratin

  • 2 Tbs. unsalted butter
  • 4 c. thinly sliced onions
  • 1 ¼ lb. butternut squash
  • 1 ¼ lb. Yukon Gold potatoes
  • 1 c. half-and-half
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 2 c. fresh sourdough breadcrumbs
  • 2c. grated gruyere cheese
  • 1 ½ Tbsp. fresh sage

Peel seed and slice squash into ¼-inch thick slices. Peel and cut potatoes into ¼-inch thick slices. Preheat oven to 350 degrees. Butter a 13-by-9-inch baking dish. Melt butter in a large, heavy skillet and add onions. Cook over medium-high heat until deeply caramelized, 20 to 30 minutes. Lay alternate layers of squash and potatoes in baking dish. Layer onions on top. Mix half-and-half, salt and pepper and pour over onions. Cover tightly with foil and bake 90 minutes. Increase oven temperature to 400 degrees. Mix breadcrumbs, cheese and sage in medium bowl. Sprinkle over gratin. Bake uncovered until top is golden brown and crisp, about 30 minutes.

Serves 8.

Butternut Squash and Kale Strata

A terrific make-ahead breakfast strata from baker and pastry chef Zoe Nathan, who uses multigrain bread to add a distinct flavor to this satisfying casserole.

  • 2 1/2 tablespoons unsalted butter, plus more for greasing
  • 2 pounds butternut squash—peeled, seeded and cut into 1/2-inch dice
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 2 medium onions, thinly sliced, plus 1/2 small onion, finely chopped
  • 3/4 pound kale, ribs discarded and leaves chopped
  • 2 garlic cloves, minced
  • Pinch of crushed red pepper
  • 2 teaspoons finely chopped thyme
  • 1/4 cup all-purpose flour
  • 2 1/2 cups milk
  • 1 cup heavy cream
  • 1/2 cup crème fraîche
  • 1 teaspoon sugar
  • 8 large eggs
  • One 3/4-pound multigrain baguette, cut into 1-inch pieces
  • 1/3 cup freshly grated Parmigiano-Reggiano cheese

Preheat the oven to 425° and butter a 9-by-13-inch baking dish. On a rimmed baking sheet, toss the squash with 2 tablespoons of the olive oil and season with salt and pepper. Bake for about 25 minutes, tossing once, until the squash is just tender. Reduce the oven temperature to 325°. Meanwhile, in a large skillet, heat 2 tablespoons of the oil. Add the sliced onions, season with salt and cook over moderately low heat, stirring occasionally, until golden, about 25 minutes. Scrape the onions into a bowl. In the same skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Add the kale, garlic, crushed red pepper and 1 teaspoon of the thyme and season with salt. Cook over moderately high heat, tossing, until the kale is wilted and just tender, about 5 minutes. Scrape the kale into the bowl with the cooked onions. In a medium saucepan, melt the 2 1/2 tablespoons of butter. Add the chopped onion and the remaining 1 teaspoon of thyme and cook over moderately low heat, stirring, until softened, 5 minutes. Add the flour and cook over moderate heat, whisking constantly, until a light golden paste forms, 3 minutes. Whisk in 1 cup of the milk and cook, whisking, until very thick and no floury taste remains, 8 to 10 minutes. Remove from the heat and whisk in the cream, crème fraîche, sugar, 2 teaspoons of salt, 1/2 teaspoon of pepper and the remaining 1 1/2 cups of milk. Let the béchamel cool.

Beat the eggs into the cooled béchamel in the saucepan. Pour into a bowl, add the bread and the vegetables and mix well. Pour the strata mixture into the prepared baking dish and let stand for 30 minutes, pressing down the bread occasionally. Bake the strata for 55 minutes to 1 hour, until almost set. Increase the oven temperature to 475°. Sprinkle the Parmigiano on the strata and bake for about 10 minutes more, until the top is lightly browned. Let the strata stand for 15 minutes before serving.

Make Ahead The recipe can be prepared through the making of the bechamel and refrigerated overnight.
From Food and Wine Feb.2013

Butternut Leek Soup

Here is a wonderfully simple recipe that marries the flavors of leeks and squash. It makes a rich but low-calorie soup that warms you up on wet fall days.  Bake a winter squash (butternut, acorn or Delicata) when the flesh is tender scoop it out and set aside.  Sauté one large or two small leeks in a little olive oil until translucent and tender.  At the same time bring four cups of stock (vegetable or chicken) or water to a boil.  Add the leeks and the flesh of the squash to the stock; season with herbs (salt, pepper, bay, thyme, dill or any combination) and bring to a boil again.  Take the soup off the heat and allow it to cool a bit.  Puree the soup in a blender and serve with sour cream or yogurt garnish.

Butternut and Acorn Squash Soup

  • 1 tablespoon unsalted butter
  • 1 onion, diced
  • 1 carrot, diced
  • 1 rib celery, diced
  • 1 clove garlic, minced
  • 1 teaspoon ground ginger
  • 3 to 4 cups chicken broth or water
  • 2 cups cubed butternut squash
  • 1 cup cubed acorn squash
  • 1/2 potato, peeled and sliced
  • salt to taste
  • 1/4 teaspoon fresh ground black pepper, or to taste
  • 1 teaspoon julienned orange peel

Heat the butter in a soup pot over medium heat.  Add the onion, carrot, celery and garlic; sauté, stirring frequently, until the onion is tender and translucent, 5 to 6 minutes.  Add the ginger and sauté for another minute.  Add the broth, squashes and potato.  Bring the broth to a full boil over medium heat, then reduce the heat to low and simmer until the squashes are tender enough to pierce easily with a fork, about 20 minutes.

Remove the soup from the heat and allow it to cool briefly.  Puree the soup with a hand-held immersion blender, or in a food processor or blender, or by pushing it through a sieve or food mill.

Return the soup to the pot and bring to a simmer.  Adjust the consistency necessary by adding additional broth or water. Taste the soup and add salt, pepper and orange peel.  Serve the soup in a heated tureen or individual s or refrigerate immediately.  Garnish each portion with a thin slice of

Note: The soup can be held in the refrigerator for up to 3 days, or frozen for up to a month. Before serving, return the soup to a full boil, then make the final adjustments to consistency and flavoring.

From An American Bounty by the Culinary Institute of America, Hyde Park, N. Y.

Barley Risotto with Butternut Squash and Kale

  • ½ lb. kale
  • 5 ½ c. chicken or vegetable broth
  • 1 c. water
  • 1 Tbsp. olive oil
  • 1 large onion, chopped
  • 1 ½ c. pearl barley, rinsed
  • 2 c. peeled butternut squash, ¾ in cubes
  • salt and pepper to taste
  • ¼ c. freshly grated Parmesan cheese
  • ½ c. dry white wine

Bring a large pot of salted water to a boil.  Remove stems and thick ribs from kale leaves.   Boil leaves until tender, about 5 minutes.  Drain.  When cool enough to handle, squeeze out excess water, coarsely chop and set aside.  In a medium saucepan, heat broth and water over medium heat until simmering.  Keep warm.  In a large saucepan, heat oil over medium heat.  Add onion and cook, stirring, until browned, about 7 minutes.  Add barley and cook, stirring, for 1 minute.  Add wine and cook, stirring constantly, until it evaporates.  Add ½ cup broth and stir until most of the liquid has been absorbed.  After 5 minutes, add squash.  Continue stirring and adding broth, ½ cup at a time, as needed, until barley is tender and creamy yet still firm, 40 to 50 minutes.  Stir in reserved kale and cook, stirring constantly, until heated through, about 1 minute.  Remove from heat, season with salt and pepper, and serve garnished with Parmesan cheese.

Serves 6.

From Eating Well October 1998.

Autumn Gold Squash Soup

  • 1 med. to large butternut squash
  • 1 large onion, chopped
  • 2 Tbs. vegetable oil
  • ¼ tsp. nutmeg
  • ¼ tsp. cinnamon
  • ¼ tsp. dried thyme
  • 2 bay leaves
  • 1 medium carrot, diced
  • 2 celery stalks, chopped
  • 1 ½ c. water
  • 1 ½ c. tomato juice
  • 1 c. apple juice
  • 1 c. orange juice
  • salt and pepper

For a full recipe, you need about 2 c. cooked squash pulp.  Bake or boil the squash.  To bake, halve the squash and scoop out the seeds. Place the halves cut side down on an oiled baking sheet and cover loosely with aluminum foil.  Bake at 350 degrees until tender (45 minutes-1 hour).  Scoop out pulp and discard skin.  To boil, peel the squash, halve it and scoop out the seeds.  Cut it into chunks and place in a saucepan with water to cover.  Bring the water to a boil and cook until the squash is tender, about 15 minutes.  Drain and reserve the liquid.  Meanwhile, sauté the chopped onion in the oil with the nutmeg, cinnamon, thyme, and bay leaves until onion is translucent.  Add the diced carrot and celery and the water (if you boiled the squash, use the reserved liquid).  Cover and simmer until the carrots are tender.  Remove the bay leaves.  In a blender or food processor, puree the cooked squash, the onion-carrot mixture, and the juices in batches.  Gently reheat the soup and season with salt and pepper to taste.

From Sundays at the Moosewood Restaurant.