Cooking with Pumpkins and Squash

This is the time of year to buy pumpkin or squash; it’s plentiful and cheap, especially if you go to a local Farmer’s Market.

Have I mentioned I love pumpkin or squash or both together? I just do. Yesterday, I had a pumpkin protein shake for breakfast (vanilla protein powder, soy milk, 2/3 c. pumpkin/squash puree, 1/2 tsp. pumpkin pie spice - yum!), I had pumpkin pie for lunch (well, someone  had to eat that pie), put pumpkin in the bread I made and had an open face sandwich for dinner (pumpkin yeast bread, roasted tomatoes, melted pepper jack cheese). I was so happy.

Pumpkin or squash aren’t just for desserts or sweets. They also make great main dish or side dish recipes. These recipes focus more on things to do with squash.

One of our very favorite, easy soups is:

Butternut Ravioli Stew

Serves 6

2 tbs. butter
2 onions, chopped
about 3 c. butternut squash pureed (or a pumpkin/squash mixture)

2 cans chicken broth
1 pinch nutmeg
1 pinch cinnamon
1 pinch ginger
1 pound ravioli, cheese-filled, frozen
5/8 cup Neufchatel cheese (also known as low fat cream cheese)
Salt and pepper
5/8 cup half and half  (5/8? Whoever heard of this measurement in cooking? Seriously...)

Note: When I make this, I usually only cook enough ravioli - about 6 for each person. That way, if there is leftover soup the next day, I can just cook more ravioli and they aren't all soggy from sitting in the soup in the frig. This is a soup that you just want to eat and eat and eat....So surprisingly good.

In a soup pot, heat butter over medium high heat. When hot and melted, add onions and sauté till translucent. Add the squash and chicken broth. Add the spices. Reduce heat and simmer for 10 minutes. Meanwhile, cook ravioli according to package directions. Drain and set aside.

In a blender (or use an immersion blender), blend half the stew and all the Neufchatel cheese to a smooth consistency, add back to the stew. Now add raviolis and carefully incorporate in. Add half and half, heat till almost a simmer, correct seasoning if necessary and serve.  

Squash, Bacon, and Swiss Cheese Soup

serves 4

2 pounds butternut squash

8 ounces smoked slab bacon

1 tablespoon oil

1 ½ cups roughly chopped onion

2 garlic cloves, crushed

2 tsp. ground cumin

1 tbs. ground coriander

2 c. diced potatoes

3 ½ c. vegetable stock

2 tsp. cornstarch

2 tbs. sour cream

Hot-pepper sauce to taste

Salt and freshly ground black pepper

1 ½ c. grated Gruyere cheese, to serve

Crusty bread, to serve  

Cut the squash into large pieces. Using a sharp knife, carefully remove the skin, wasting as little flesh as possible. 

Scoop out and discard the seeds. Chop the squash into small chunks. Remove all the fat from the bacon and roughly chop it into small pieces. 

Heat the oil in a large saucepan. Add the onions and garlic and cook for 3 minutes, or until they begin to become soft. Add the bacon and cook for about 3 minutes. Stir in the spices and cook over low heat for a minute longer. 

Add the chopped squash, potatoes, and stock. Bring to a boil and simmer for 15 minutes, or until the squash and potatoes are tender.  

Blend the cornstarch with 2 tablespoons water and add to the soup with the sour cream. Bring to almost a  boil and simmer, uncovered, for 3 minutes. Adjust the seasoning and add hot-pepper sauce to taste.

Ladle the soup into warm bowls and sprinkle the cheese on top. Serve immediately with crusty bread to scoop up the melted cheese.

Roasted Butternut Squash Soup With Honey-Pecan Butter

By Joanne Weir

2 butternut squash, about 4 pounds

2 tbs. butter

2 slices bacon, chopped

1 large yellow onion, chopped

6 c. low-sodium chicken broth

¼ c. freshly squeezed orange juice

Large pinch freshly grated nutmeg

Salt and freshly ground black pepper

3 tbs. toasted and finely chopped pecans

1 tbs. honey

Whole leaves of Italian parsley  

Preheat oven to 375° F. Halve the squash and place pieces cut side down on an oiled baking sheet. Bake until the squash can easily be skewered, 45 to 60 minutes. Cool for 20 minutes. Remove the seeds and discard. Scrape pulp and reserve. Discard peel.

In a soup pot over medium heat, melt 1 tablespoon butter. Add bacon and onion and cook, stirring occasionally, until onion is soft, about 10 minutes. Add squash and broth and simmer until squash falls apart, about 30 minutes. Cool for 20 minutes.

In a blender, purée soup in batches until very smooth, 2 to 3 minutes per batch. Strain into a clean soup pot and add orange juice and nutmeg. Season with salt and pepper. If soup is too thick, thin with additional water or stock.

Make compound butter by mashing together the remaining 1 tablespoon of butter, pecans, and honey. Season with salt and pepper. Roll butter in plastic wrap into a cylindrical shape, 1 inch in diameter. Store in the refrigerator.

To serve, ladle soup into soup bowls. Cut 1/4-inch slices of pecan butter and float one in center of each bowl of soup. Garnish with parsley.

A soufflé looks so impressive when you put it on the table so we had this last night.:

PUMPKIN SOUFFLE

1 cup heavy cream

1 minced garlic clove

2 c. pureed pumpkin/squash

4 tablespoons unsalted butter

4 tablespoons all-purpose flour

1 1/2 cups whole milk (or whatever milk you have on hand)

1 cup grated Parmesan cheese (or Romano or Asiago)

1 teaspoon salt

1/2 teaspoon pepper

5 large egg yolks

6 large egg whites 

Preheat the oven to 375°. Butter a 6-cup soufflé dish and dust with a sprinkling of the Parmesan cheese.

Put the garlic and cream in a small saucepan over low heat. Bring slowly to a boil, then turn off the heat, cover and let steep for 10 minutes.

Melt the 4 tablespoons of butter in a saucepan and stir in the flour, whisking, over low heat. Cook for one minute while whisking slowly. Whisk in the milk and stir until it thickens. Turn off heat and stir in the Parmesan, salt, pepper, herbs, egg yolks, pumpkin and cream mixture.

In another bowl, beat the egg whites with a whisk or a hand mixer until they form soft peaks. Fold the whites gently into the base.

Scrape the batter into the soufflé dish.

Bake until golden brown and set, about 30 minutes. It might take longer depending on the texture of your pumpkin. Serve immediately. Bask in the compliments.

Here’s another great main dish:

 Southwestern Pumpkin Burgers

6 tsp. extra-virgin olive oil, divided

1 medium onion, chopped

½ c. finely chopped red or green bell pepper

½ c. fresh or frozen corn

2 cloves garlic, minced

2 tsp. chili powder

1 tsp. ground cumin

Tomato Salsa, optional

½ c. canned unseasoned pumpkin puree

½ c. shredded Monterey Jack, or Cheddar cheese

½ c. toasted wheat germ

½ c. fine dry breadcrumbs

2 tbs. chopped fresh parsley

½ tsp. salt

Freshly ground pepper, to taste

6 8-inch flour tortillas, (soft-taco size)

2 c. shredded lettuce

Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring often, until softened, 5 to 7 minutes. Stir in bell pepper, corn, garlic, chili powder and cumin; cook, stirring, until fragrant, about 2 minutes more. Transfer to a large bowl; let cool to room temperature, about 10 minutes. 

Add pumpkin, cheese, wheat germ, breadcrumbs, parsley, salt and pepper to the onion mixture; mix well. With dampened hands, form the vegetable mixture into six 1/2-inch-thick patties, using about 1/2 cup for each.

Preheat oven to 325°F. Stack tortillas and wrap in aluminum foil. Place in the oven for about 15 minutes to heat through. (Alternatively, stack tortillas between two damp paper towels; microwave on high for 30 to 60 seconds, or until heated through.) Using 2 teaspoons oil per batch, cook 2 to 4 patties at a time in a large nonstick skillet over medium heat until browned and heated through, about 4 minutes per side. Adjust heat as necessary for even browning. Wrap the patties in tortillas and serve immediately, garnished with lettuce and Fresh Tomato Salsa, if desired.

This next is a great holiday side dish:

Roasted Winter Squash with Cornbread Stuffing

1 small to medium winter squash (acorn, butternut or baby pumpkin, about 1 ¼ pounds)
2 tablespoons extra-virgin olive oil, divided
1/4 cup dried cranberries or cherries
1/4 cup golden raisins
1/3 cup chopped onion
1/4 cup chopped celery
1 tablespoon chopped fresh sage
1 tablespoon minced garlic
1/2 cup reduced-sodium vegetable or chicken broth
3 tablespoons chopped pecans
1 1/2 cups cooked and crumbled cornbread
1 tablespoon chopped fresh parsley
½ teaspoon salt
Freshly ground black pepper

Preheat oven to 400F. Cut squash into halves lengthwise and discard seeds. Brush cut sides with 1 tablespoon olive oil and place cut sides down on a baking sheet. Roast 25 minutes or until tender.
Soak dried fruit in hot water 10 minutes. Drain and discard liquid; set aside.

Heat remaining olive oil in a medium skillet over medium-high heat. Add onion, celery, sage and garlic; sauté 5 minutes. Combine drained fruit, onion mixture, broth, pecans, cornbread, parsley, salt and pepper.
Place cornbread mixture into each squash half. Return squash to the oven and bake about 20 minutes, until stuffing is thoroughly heated and golden brown on top. Serves 2.

Or try:

From Bon Appétit
January 2000

Winter Squash with Browned Butter and Rosemary
1 2-pound butternut squash, peeled, halved lengthwise, seeded, cut crosswise into 1/4-inch-thick slices
¼ c. (1/2 stick) butter
1 tsp. minced fresh rosemary

Browned butter is butter cooked to a browner, nutty-tasting stage. It adds lots of flavor to the steamed squash.

Steam squash until almost tender when pierced with fork, about 5 minutes. Cool squash slightly. Melt butter in large nonstick skillet over medium heat. Continue to cook until butter is golden brown and aromatic, about 2 minutes. Add squash and rosemary and toss until squash is tender, heated through and coated with browned butter, about 3 minutes. Season generously with salt and pepper.

Makes 4 to 6 servings.

Butternut & Barley Pilaf
2 teaspoons extra-virgin olive oil
1 medium onion, chopped
1 14-ounce can reduced-sodium chicken broth, or vegetable broth
1 3/4 cups water
1 cup pearl barley
2 cups cubed peeled butternut squash, (3/4-inch cubes) (see Tip)
1/3 cup chopped flat-leaf parsley
1 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
1 clove garlic, minced
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add broth, water, barley and squash; bring to a simmer, reduce heat to medium-low and simmer until the barley and squash are tender and most of the liquid has been absorbed, about 45 minutes. Add parsley, lemon zest, lemon juice, garlic, salt and pepper; mix gently.

Oven Roasted Kabocha Squash
1 medium size Kabocha squash (cut into 1"-2" thick wedges)

Marinade:
1/4 cup olive oil
2 tbs. balsamic vinegar
¼ c. liquid aminos (or substitute soy sauce)
3 cloves fresh garlic (minced)
1 tbs. fresh or dried whole rosemary
¼ tsp.paprika

Pre heat oven at 375 degrees. Wash and scrub Kabocha squash. Cut the squash in half and remove the seeds with a spoon, set seeds a side for planting or roasting. Next cut the squash into equal size wedges about 2" thick.

In a small mixing bowl add the marinade ingredients and mix. Place the squash wedges in a large bowl and pour the marinade over the squash. Mix until sauce is evenly distributed over each wedge. Place the squash onto a baking sheet or roasting pan in a single layer. Be sure that the pieces do not overlap so that they will cook evenly. Place in the oven for approximately 35 minutes. Remove and let cool. The edges will be crispy and the inside golden and sweet.

We had this next one for Thanksgiving last year. You know how you just keep going back to the one favorite dish when you are full enough to burst? You're doing the Thanksgiving dinner dishes and just keep snacking on one thing? This one was it.

Butternut Squash and Cheese Panade

You can bake this in a casserole dish or in individual bowls or ramekins. Be sure to use a chewy artisan bread.

10 (½-inch) slices artisan-style multigrain or whole-wheat bread (about 12 ounces)
2 sweet onions, halved and thinly sliced
1 pound butternut squash, peeled and cut into 1-inch cubes
2 tbs. extra-virgin olive oil
1 tbs. chopped fresh sage or 1 teaspoon dried
2 tsp. chopped fresh thyme or ½ teaspoon dried
1¼ tsp. salt
Coarsely ground black pepper
4 c. homemade or canned reduced-sodium chicken or vegetable broth
1½ c. (6 ounces) grated gruyere or Swiss cheese

Preheat oven to 350°F.
Tear bread into 1-inch pieces and bake until crisp, stirring once, 10 to 12 minutes.
 Increase oven temperature to 400F.
Combine onion and squash in a large bowl. Add oil, sage, thyme, salt and pepper. Toss well. Arrange in a single layer on a baking sheet. Roast until onions begin to brown and squash is fork tender, 22 to 25 minutes.

Coat a 13 x 9-inch baking dish or 12 (1-cup) or 6 (2-cup) ovenproof bowls or ramekins with cooking spray. Place bread in a single layer in the bottom of pan. Distribute half the squash mixture over bread. Sprinkle on half the cheese. Repeat layers.

Slowly pour in 2 cups broth over top, allowing bread to soak up broth and pressing with the back of a spoon. Add remaining broth until it reaches 1 inch below the pan’s rim.
Reduce oven heat to 375°F.

Cover pan with aluminum foil and place it on a baking sheet to catch drips. Bake, covered, 30 minutes. Remove foil and bake 35 to 45 minutes, until bubbling, puffed and golden brown. Let stand 5 minutes before serving. Serves 12.

So, cook some pumpkin, cook some squash. Warm your soul with comfort food.