Ingredient Title Chef Category

Winter squash is hardy

The soft squash of summer are about to roll on out to make room for their harder fleshed cousins who are relatives of the gourd family. Like all big families there are a lot of interesting characters among the winter squash and there is a lot you can do with them when they vist the kitchen.

If I had to pick one type of squash or the other, I think the tough, tasty winter varieties would get my vote. On the other hand, summer squash does cook much faster than the winter boys. There is something to suit every taste in both families.

This recipe appeared in "Family Circle All-Time Favorite Recipes" back in 1999.

2 acorn or butternut squash, halved and seeded
2 tablespoons brown sugar
2 tablespoons maple syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
2 tablespoons chopped fresh parsley

Preheat oven to 375F. Place squash, cut side down, in a shallow microwave-safe dish. Add 2 tablespoons water. Cover tightly with plastic wrap. Microwave on 100% power 8 to 10 minutes or until tender, let stand 6 minutes. Cut halves in half lengthwise. Place, skin side down, in a backing pan. Mix brown sugar, maple syrup, cinnamon, ginger and salt together; spoon over squash. Bake 10 minutes or until squash is glazed. Sprinkle with parsley and serve. Makes 8 servings.

Note: If you aren't in a hurry or have no microwave skip the pre-cooking in microwave and bake in oven until squash can be pierced with a fork, about 45-55 minutes.

Kathleen Moretto of Stockton, Calif., serves the halves with cornbread as a main dish, or cuts the squash into quarters to serve as a side dish.

2 acorn squash (about 1 1/2 lbs. each)
8 ounces bulk pork sausage
1 small onion, chopped
2 sweet apples, such as Fuji, peeled, cored and chopped
1/4 cup raisins
1/4 cup dried cranberries
1/4 teaspoon dried thyme
3 tablespoons chopped pecans
1/4 cup maple syrup

Preheat oven to 350F. Cut each squash in half crosswise; scoop out seeds. Cut a thin slice off the bottom of each half so it can stand upright. Place each half, cavity side down in a baking pan and cover pan tightly with foil. Bake until tender when pierced, 45 to 50 minutes. Meanwhile, fry sausage until ti is crumbly and just slightly pink, about 5 minutes. Drain off and discard fat. Add onion, apples, raisins, cranberries and thyme; stir often until apples are tender when pierced, 8 to 10 minutes. Sir in pecans. Uncore squash and turn halves upright; fill equally with sausage mixture. Drizzle equally with maple syrup and bake, uncovered, until filling is slightly browned on top, about 15 minutes longer. Makes 4 main dish or 8 side dish servings.

Roasting the squash seeds makes this squash soup different than any other and it isn't sweet.

1 large (3 pounds) butternut squash
3 tablespoons vegetable oil
salt and pepper
1 teaspoon ground cumin
4 1/2 cups chicken stock
1 garlic clove, minced
1/2 teaspoon cider vinegar
1/2 teaspoon granulate sugar
pinch cayenne pepper
1/2 cup heavy cream

Preheat oven to 400F. Line 1 large and 1 small baking sheet with aluminum foil. Split squash in half; scoop out and reserve the seeds. Brush the cut sides of the squash with 2 tablespoons of oil and sprinkle with salt and pepper. Place cut side down on large baking sheet and roast until very tender, about 35 minutes Meanwhile, remove orange fibers from the seeds and rinse them under running water. Drain and place on paper towels to dry. Toss seeds with remaining oil and 1/2 teaspoon of the cumin; season with salt. Place on the small baking sheet, cover loosely with foil and roast along with the squash, stirring occasionally until browned, about 10 minutes. Remove form oven and set aside. Scoop flesh from squash shells and place in a kettle. Add chicken stock, garlic, vinegar, sugar, cayenne and remaining cumin. Bring to a boil lower and simmer, uncovered for 10 minutes. Working in small batches, transfer soup to blender or processor and blend until smooth. Return soup to pan. Stir in cream and bring to a simmer. Season with salt and pepper and serve garnished with the cumin flavored seeds. Makes 4 to 6 servings.

You could serve an all squash meal with squash soup for the first course, stuffed squash as the main dish and squash pie to top it all off. Squash that deal!

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