Winter Squash | Saveur

Minestra di Verdure

SAVEUR Editors — Wed, 12 Jul 2023 17:43:13 +0000

Photography by Julia Gartland; Food Styling by Jessie YuChen

This Grandmas Project recipe for minestra di verdure—a chunky Mediterranean vegetable soup—is a great way to cook through a bumper crop of late-summer veggies, which you can vary depending on what’s available (or on sale). We love serving this stew the day after it’s made to let the flavors marry. Minestra makes an even more complete, satisfying meal when served with crusty baguette and a runny fried egg on top.

Featured in “This Italian Nonna’s Vegetable Soup Is a Portal to Her Past,” by Rooksana Hossenally.

Yield: 4

Time: 1 hour 30 minutes

One 15-oz. can cannellini beans, drained
2 Tbsp. extra-virgin olive oil, plus more for serving (optional)
8 oz. celery root, peeled and cut into ½-in. pieces (about 2 cups)
8 oz. red kuri squash, peeled and cut into ½-in. pieces (about 1⅔ cups)
4 medium carrots, peeled and cut into ½-in. pieces
3 medium zucchini, cut into ½-in. pieces
2 medium leeks, tops and bottoms discarded, cleaned and coarsely chopped
2 medium turnips, cut into ½-in. pieces
¼ large fennel bulb (3 oz.), coarsely chopped
1 Tbsp. tomato paste
Kosher salt and freshly ground black pepper

Instructions

In a small bowl, using a potato masher or handheld blender, coarsely purée ½ cup of the beans with ½ cup of water and set aside.
To a large pot set over medium heat, add the oil, celery root, squash, carrots, zucchini, leeks, turnips, and fennel and cook, stirring occasionally, until the vegetables have softened slightly and are beginning to brown, about 15 minutes.
Stir in the puréed and whole beans, the tomato paste, and 4 cups of water and season with salt and black pepper to taste. Turn the heat to low and continue cooking, adding hot water as needed to maintain a thick, soupy texture, until the vegetables are fully soft, about 45 minutes. Divide evenly among four bowls and drizzle with olive oil if desired.

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Autumn Vegetable Tagine with Bulgur Wheat

Romy Gill — Fri, 18 Nov 2022 20:43:49 +0000

Photography by David Malosh; Food Styling by Pearl Jones; Prop Styling by Sophie Strangio

Tagines—North African stews named for the conical covered pots in which they’re traditionally cooked—are widely loved throughout Europe, the U.K., and beyond. This vegetarian tagine recipe, inspired by a Claudia Roden dish a friend once cooked for me when I first moved from India to England, is one of my family’s favorites. Our kitchen is a happy place whenever I make it. The sweet and gently spicy stew reminds me of my mum’s wholesome cooking, and it was a great comfort to me when I was lonely and homesick in a new country. I love that the recipe is simple and economical enough for my eldest daughter to cook for herself at the university. If you’re strapped for time, do what she does and swap in whatever frozen or leftover vegetables you have in the fridge.

My friend, Moroccan chef and cookbook author Nargisse Benkabbou, likes to use a stock cube for dishes like this, finding that the pantry staple lends a helpful hit of concentrated flavor without diluting the stew, which should be saucy and rich and not too watery. Couscous is the classic accompaniment, but I like to swap it out for nutritious and flavorful bulgur wheat.

Yield: 6

Time: 1 hour

Ingredients

For the tagine:

10 oz. peeled sugar pumpkin, cut into 1½-in. chunks
10 oz. peeled winter squash (such as butternut or acorn), cut into 1½-in. chunks
2 large red or white onions, thickly sliced (3 cups)
1 medium yellow bell pepper, stemmed, seeded and cut into ½-in. strips
1 medium sweet potato, peeled and cut 1½-in. chunks
¼ cup plus 3 Tbsp. olive oil, divided
2 tsp. ground cumin, divided
2 tsp. kosher salt, divided, plus more to taste
4 garlic cloves, finely chopped
One 15-oz. can chopped tomatoes
2 tsp. harissa
1 tsp. ground coriander, plus more to taste
1 vegetable stock bouillon cube dissolved in 2 Tbsp warm water
One 15-oz. can chickpeas, drained and rinsed
10 dried apricots, coarsely chopped
Coarsely chopped fresh cilantro (optional)

For the bulgur:

1½ cup bulgur wheat
½ tsp. kosher salt
¼ cup dried cherries, finely chopped
¼ cup raisins, finely chopped
2 Tbsp. dried chives

Instructions

Preheat the oven to 425ºF; line a large rimmed baking sheet with parchment paper. To a large bowl, add the pumpkin, squash, onions, bell pepper, and sweet potato. Add 6 tablespoons olive oil, 1 teaspoon cumin, and ½ teaspoon salt, and toss to coat. Transfer the vegetables to the lined baking sheet, and roast, stirring occasionally, until the vegetables begin to soften and turn golden brown, 20–25 minutes.
Meanwhile, in a large tagine or heavy pot, warm the remaining olive oil over medium heat. When the oil is hot and shimmering, add the garlic and cook, stirring occasionally, until just browned, about 3 minutes. Stir in the canned tomatoes and continue cooking, stirring occasionally, until the sauce is fragrant, about 5 minutes. Stir in the remaining salt and cumin and the harissa, coriander, and vegetable broth, then add the chickpeas and cook until heated through, about 5 minutes. Remove from heat.
Once the roasted vegetables are cooked, return the pot of sauce to low heat. Stir in the roasted vegetables and apricots and cook, stirring occasionally, until the roasted vegetables are completely tender, about 10 minutes. Adjust the seasoning to taste with more salt, then remove from the heat. Cover and keep warm while you prepare the bulgur.
In a large bowl, stir together the bulgur wheat and 1½ cups boiling water. Set aside to soak at room temperature for 5 minutes, then add the cherries, raisins, and chives and toss gently to combine. Set aside again until the bulger is tender, the dried fruit is plump and hydrated, and all of the water has been absorbed, about 15 minutes more.
To serve, scoop the warm bulgur into bowls, top with the vegetable tagine, and garnish with fresh cilantro, if desired.

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Chai-Spiced Pumpkin Basbousa

Majed Ali — Fri, 18 Nov 2022 15:40:06 +0000

PHOTOGRAPHY BY MAJED ALI

At its simplest and most traditional, basbousa—also known as namoura and harisa—is a semolina cake soaked in sugar syrup. The fluffy crumb absorbs the syrup resulting in a crumbly-yet-moist pudding that’s widely loved throughout the Middle East. Home and pro bakers in the region have adapted this cake over time and there are numerous variations. Some add shredded coconut and some flavor the sugar syrup with orange or lemon peel. Others include a floral whisper with the addition of rose or orange blossom water. For this recipe, though, I also drew inspiration from the West.

Back in the fall of 2017, I was living in Houston, nursing my dad who had been diagnosed with cancer. I missed the flavors of home and yearned to sit with loved ones in our majlis back home, savoring small pieces of basbousa with cups of spiced afternoon chai.

In the U.S.—as elsewhere in the world—fall is peak pumpkin season, and when I visited Houston’s neighborhood grocery stores, I couldn’t take my eyes off the mountains of multicolored fresh specimens, shelves upon shelves of pumpkin spice products, and the pyramid-shaped display of canned pumpkin purée. Pumpkin is an important ingredient in Persian Gulf regional cuisine—I grew up eating it in stews, soups, and puddings. But in the UAE, canned pumpkin doesn’t really exist. There, cooks prefer making pumpkin purée from scratch, either by boiling it until soft, or roasting it in the oven until charred and faintly smoky. This simple and nostalgic pumpkin spice cake works well using either the canned or roasted version. Serve it warm or at room temperature with a drizzle of cold cream, or a dollop of labneh or crème fraîche.

Yield: 12

Time: 1 hour

Ingredients

For the basbousa:

9 Tbsp. melted unsalted butter, plus more for greasing
1¾ cup fine semolina
1 Tbsp. baking powder
1 tsp. cinnamon
½ tsp. fine sea salt
¼ tsp. nutmeg
¾ cup sugar
1 tsp. vanilla extract
3 large eggs
¾ cup plus 2 Tbsp. pumpkin purée
Finely-chopped pistachio, or any nut, for garnish

For the chai syrup:

1 cup sugar
3 chai teabags
5 green cardamom pods, crushed
1 cinnamon stick
3 cloves
1 Tbsp. unsalted butter
2 Tbsp. fresh orange juice

Instructions

Make the basbousa: Place a rack in the center of the oven and preheat to 350° F. Grease an 8- by 8-inch square cake pan and line the bottom and two sides with a sheet of parchment paper, leaving 3 inches of overhang on two of the sides.
In a medium bowl, whisk together the semolina, baking powder, cinnamon, salt, and nutmeg. In a large bowl, whisk together the melted butter, sugar, and vanilla. Beat in the eggs, one at a time, then continue whipping until the batter is frothy, about 2 minutes. Gently fold the dry ingredients into the butter mixture just until no dry streaks remain, then fold in the pumpkin purée. Pour the batter into the prepared pan, smooth the surface, and bake until a toothpick inserted into the middle comes out clean, 25–30 minutes. Set aside to cool to room temperature.
Meanwhile, make the chai syrup: In a small pot, stir together the sugar and 1½ cups water over low heat until the sugar has completely dissolved, about 2 minutes. Add the teabags, cardamom, cinnamon stick, and cloves, bring it to a boil, then turn the heat down to maintain a strong simmer. Cook until the syrup is concentrated and deeply flavorful, about 10 minutes. Turn off the heat, remove and discard the spices, then transfer the teabags to a small sieve. Hold the sieve above the saucepan, pressing on the teabags to extract as much liquid as possible, then discard them. Stir in the butter and orange juice, then set the syrup aside to cool to room temperature.
When the cake has cooled, poke it all over with a toothpick, around 12 times. Pour the cooled syrup over the cake, cover loosely with foil, and set aside for 1 hour to allow the cake to absorb the liquid. Slice the basbousa into 12 pieces and serve warm or at room temperature. Basbousa keeps well in an airtight container for up to 3 days.

Note: While canned pumpkin works well in this basbousa recipe, I prefer the flavor and texture of oven-roasted pumpkin purée. To make your own, start with two small sugar pumpkins, slice them in half lengthwise, then scoop out and discard the seeds (or save them for another use). Transfer the pumpkins, cut-side-down, to a large baking sheet, transfer to a 400° F-oven and roast until the flesh is very soft and slightly charred in places. Set aside to cool to room temperature, then use a spoon to scoop the flesh away from the skin. Using a fork or potato masher, smash the flesh to a purée.

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Braised Winter Squash with Fermented Black Beans

Hannah Che — Thu, 10 Nov 2022 15:40:07 +0000

This recipe is brought to you by SAVEUR Cookbook Club, our passionate community of food-loving readers from around the globe celebrating our favorite authors and recipes. Join us as we cook through a new book every two months, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld.

Similar to red-braising (紅燒 hóngshāo)—the Shanghainese technique of slowly cooking in a flavorful concoction of ingredients like soy sauce, rice wine, and sugar—smother-braising (燜 mèn) is simpler and shorter and often relies on more delicate, lighter-colored condiments. In this braised winter squash recipe, the technique allows the vegetable’s beautiful orange hue to shine through.

In this dish, from cookbook author Hannah Che, winter squash’s natural sweetness is complemented by salty, savory fermented black beans. The squash cooks until buttery and tender, on the verge of falling apart. Che suggests seeking out kabocha squash, which has a velvety, starchy softness and flavor reminiscent of roasted chestnut, but any firm-fleshed winter squash, like red kuri, butternut, or Hubbard, will also work.

One 1-lb. winter squash
2 Tbsp. vegetable oil
4–5 dried Tianjin or Sichuan chiles, snipped into ½-inch pieces and seeds shaken out
1 Tbsp. fermented black beans, coarsely chopped
3 garlic cloves, thinly sliced
1 cup unsalted vegetable stock of any kind, or water
1 tsp. sugar, plus more as needed
½ tsp. kosher salt, plus more as needed
½ tsp. toasted sesame oil
Pinch freshly ground white pepper
1 scallion, green part only, thinly sliced

Instructions

Peel and core the squash and cut it into 1½-inch wedges. Cut each wedges into ½- by 1½-inch pieces.
Heat a wok over high heat, then add the vegetable oil, swirling to coat the inside surface. Add the dried chiles and stir-fry just until they begin to darken in color, about 10 seconds. Add the fermented black beans and garlic and let them sizzle until fragrant, about 30 seconds. Add the squash and stir to coat in the fragrant oil, then pour in the stock and bring to a boil. Add the sugar and salt, then cover, and turn the heat down to maintain a gentle simmer. Cook until the squash has absorbed most of the liquid and is tender enough to pierce with a chopstick, 5–7 minutes.
Uncover the wok and adjust the seasoning to taste with more sugar and salt. Remove from the heat, stir in the sesame oil and a white pepper, scatter the sliced scallions on top, and serve.

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Our Best Pumpkin Recipes Celebrate the Flavor of Fall

SAVEUR Editors — Thu, 06 Oct 2022 16:57:39 +0000

Photography: Linda Pugliese; Food Stylist: Mariana Velasquez; Prop Stylist: Elvis Maynard

Pumpkin lovers, rejoice! ‘Tis the season once again for pumpkin-y lattes, soups, pies—and even beer.

America has a millennia-old affinity for the humble squash. Early Indigenous planters grew it alongside corn and beans according to the Three Sisters method, which enriched the soil and made for abundant harvests season after season. They used every part of the plant, down to the nutrient-packed seeds.

Given this rich history, cooking with pumpkin is truly a celebration of the Americas’ culinary heritage. Whether you reach for an heirloom variety, like Hooligan, Cotton Candy, or Dutch Fork, or crack open a can of p umpkin purée, keep these recipes handy all autumn long.

Pumpkin Cheesecake

Photography: Linda Pugliese; Food Stylist: Mariana Velasquez; Prop Stylist: Elvis Maynard

This cheesecake has a zingy walnut-gingersnap crust and a rich cream filling with a punch of rum. Get the recipe >

Maple Pumpkin Brûlée Pie

Photography by Andrew Ingalls

A glug of maple syrup adds natural sweetness to this caramelized autumn dessert. Get the recipe >

Easy Pumpkin Pie with Press-In Oat Crust

Photography by Thomas Payne

Toasted pumpkin seeds and old-fashioned rolled oats make this hand-formed crust a snap. Get the recipe >

Pumpkin Pie Ice Cream Pie

Those who take their pumpkin pie “à la mode” will rave about the velvety ice cream filling of this rendition. To top things off? A drizzle of hot fudge, please. Get the recipe >

Mango and Pumpkin Spice Cake

Photography by Ryan Liebe

In this recipe shared by Senegalese chef Pierre Tham, ripe mango adds tropical brightness to a pumpkin cake infused with ginger and cinnamon. Get the recipe >

Farmers’ Cheese with Onion and Pumpkin Seed Oil

Photography by Chris Court

Cold-pressed pumpkin seed oil from Slovenia is the secret to this savory spread that we love to slather on toast rounds or serve as a dip with crunchy radishes. Get the recipe >

Pumpkin Seed Brittle

Photography by Thomas Payne

Save the seeds when carving Halloween pumpkins for a sweet-and-savory twist on this old-school treat. Get the recipe >

Steirische Kernöl Eierspeise (Styrian Scrambled Eggs with Pumpkin Seeds and Oil)

Photography by Thomas Payne

From Austria’s southeast, this filling breakfast scramble is loaded with shallots, ham, and Emmentaler cheese, all topped with toasted pumpkin seeds. Get the recipe >

Pumpkin Soup with Orange and Parmigiano-Reggiano

Photography by Anders Schonnemann

Try making this creamy soup with a mellow, heirloom pumpkin variety like Hokkaido, also called red kuri, which has a distinct chestnut flavor. Acorn or kabocha squash are good substitutes. Get the recipe >

Crema de Auyama (Dominican Cream of Pumpkin Soup)

In the capital of Santo Domingo, Dominicans top their silky smooth pumpkin soup with chunks of queso para freír, a firm, white local cheese. Get the recipe >

Caribbean Pumpkin Soup

Photography by Penny De Los Santos

Green-skinned calabaza, available at many Caribbean and Latin grocers, is the go-to pumpkin for this cream-laced soup, but butternut squash makes a fine substitute. Get the recipe >

Fire-Roasted Pumpkin with Pecans, Honey, and Jalapeño Dressing

Photography by Kevin Vaughn

In Argentina, chefs grill wedges of pumpkin asado-style over open flame, then pair them with a peppery salsa criolla. Get the recipe >

Rack of Lamb with Roasted Pumpkin and Chickpea Salad

Photography by Farideh Sadeghin

In this meal-in-one recipe, rack of lamb sings alongside a pumpkin-chickpea salad seasoned with garam masala and tossed in labneh-feta dressing. A sprinkling of toasted pepitas adds maximum crunch. Get the recipe >

The Rule of Threes

Photography by Samuel Kim

Adapted from a punch recipe by Death & Co. in Denver, this cognac-and-sherry cocktail gets its subtle vegetal flavor from a simple syrup infused with pumpkin spice tea. Get the recipe >

The post Our Best Pumpkin Recipes Celebrate the Flavor of Fall appeared first on Saveur.

Roasted Acorn Squash Soup with Spiced Oil

Organic — Mon, 18 Mar 2019 22:45:02 +0000

SERVES 10-12

INGREDIENTS

8 cloves garlic, peeled
2 acorn squash, peeled, seeded and roughly chopped
2 medium carrots, roughly chopped
2 stalks celery, roughly chopped
1 large yellow onion, roughly chopped
1 cup olive oil
2 tbsp. garam masala
Kosher salt and freshly ground black pepper, to taste
24 sage leaves
Creme fraiche, for garnish

INSTRUCTIONS

1. Heat oven to 400°. Divide garlic, squash, carrots, celery, and onion between 2 rimmed baking sheets. Toss each with ½cup oil, 1 tbsp. garam masala, salt, and pepper. Bake, stirring once, until tender and golden, 35-40 minutes. Let cool slightly and working in batches, puree vegetables with chicken stock until smooth. Transfer soup to an 8-qt. saucepan and bring to a simmer; season with salt and pepper and keep warm.

2. Heat remaining oil in a 10″ skillet over medium heat. Working in batches, fry sage leaves until golden and crisp, about 30 seconds. Using a slotted spoon, transfer to paper towels to drain. To serve, ladle soup into bowls and garnish with dollops of creme fraiche and sage leaves.

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Winter Squash Stock

Organic — Mon, 18 Mar 2019 22:50:03 +0000

This stock is made by dehydrating winter squash to intensify sweetness. The drying process makes the squash sturdy, which prevents it from breaking down quickly and helps maintain clarity in the stock.

This recipe is adapted from Rachael Mamane’s book Mastering Stocks and Broths: A Comprehensive Culinary Approach Using Traditional Techniques and No-Waste Methods (Chelsea Green Publishing 2017) and is printed with permission from the publisher.

What You Will Need

Time: 10 hours

3 lb. (1.4 kg) winter squash,  such as butternut, delicata, or acorn, halved
¹⁄₄ cup (60 ml) grapeseed oil, divided
¹⁄₂ lb. (225 g) white onions, cut into small dice
1 lb. (455 g) leeks, dark green parts removed, cut into small dice
1 lb. (455 g) carrots, cut into small dice
¹⁄₂ small fennel bulb, coarsely chopped, fronds removed
¹⁄₂ head garlic, unpeeled
2 sprigs thyme
8 black peppercorns
1 bay leaf
4 sprigs flat-leaf parsley
Sea salt to taste

Instructions

Preheat the oven to its lowest temperature setting or a dehydrator, preferably to 150°F and no more than 170°F. Carefully slice the squash into 1-inch (2.5 cm) thick half-moons, keeping the seed structure intact. In a large bowl, toss the squash slices with 2 tablespoons of grapeseed oil. Place in a single layer on one or two parchment-covered sheet trays and bake until dry to the touch, about 8 to 10 hours, turning once in the middle of the cooking time. Turn off the oven and cool on the rack.
In a medium stock pot, heat the remaining grapeseed oil over medium heat. When the oil is hot, add the onions, leeks, carrots, fennel, and garlic and cook while stirring until soft but not brown, about 7 minutes. Add the dehydrated squash, thyme, peppercorns, and bay leaf to the pot, along with enough cold water just to cover the vegetables. Bring to a low boil then lower to heat to maintain a gentle simmer, skimming the surface as soon as scum appears. Cook until the liquid is golden and flavorful, about 45 minutes. Add the parsley, simmer for a additional 5 minutes, then turn off the heat and rest the stock on the stove for 10 minutes. Line a fine-mesh strainer with cheesecloth and set it over a container large enough to hold the liquid contents of the pot. Carefully ladle the stock from the pot into the strainer, leaving any cloudy liquid at the bottom of the pot. Discard the solids. If a more concentrated flavor is desired, return the stock to a clean pot and simmer until reduced. Taste and season with salt. Chill the stock in the refrigerator, stirring occasionally to expedite the cooling process. Refrigerate for up to 2 days or freeze in smaller containers for longer storage.

The post Winter Squash Stock appeared first on Saveur.

32 Winter Squash Recipes to Squash the Cold-Weather Blues

SAVEUR Editors — Mon, 18 Mar 2019 22:31:23 +0000

A brown butter sauce complements toasted walnuts, roasted butternut squash, and baby kale in a rich pasta dish that perfectly captures the flavors of fall. Helen Rosner

Sure, summer squash comes around when everything’s rainbows and sunshine, but the winter variety is there for you through the bitter cold. And there are so many types—from butternut squash and spaghetti squash to kabocha, and of course pumpkin—, perfect for squash recipes both savory and sweet.

Winter soups get a boost of sweetness with squash: silky-smooth Dominican cream of pumpkin soup becomes rich with just a quick purée of roasted squash, while a delicata squash-and-pear soup is layered with balsamic vinegar and maple syrup. Then there’s pasta: think pappardelle tossed with walnuts, roasted butternut squash with a brown butter sauce; or an elegant, open-faced lasagna offsetting smoked caciocavallo cheese with acorn squash. Need a side dish for a meaty main? Our best winter squash side dish recipes help pad out the menu. For sweet squash recipes, nothing beats pumpkin pie, a classic recipe using pumpkin purée enriched with evaporated milk and brown sugar, then spiced with cinnamon, ginger, and nutmeg. Our maple pumpkin brûlée pie uses maple syrup to make the filling ever richer, while torching the pie just before serving gives it a crunchy, caramelized top for added flair.

From cast-iron squash pudding to squash-and-pork dumplings, here are 32 winter squash recipes that will keep you warm through the winter.

Cast-Iron Squash Pudding

Herbed Squash Confit

The spongelike nature of squash makes them an ideal candidate to cook confit, says chef Steven Satterfield of Miller Union. They soften into the warm oil, absorbing the flavor of the herbs. Get the recipe for Herbed Squash Confit »

Grilled Lamb Chops and Squash with Herb Salad and Sunchokes

Roasted Squash and Pork Dumplings

Butternut Squash Boulangère

Braised squash with bacon and onions is an easy crowd-pleaser with loads of deep, caramelized flavors. Get the recipe for Butternut Squash Boulangère »

Pappardelle with Butternut Squash, Walnuts, and Baby Kale

Toasted walnuts, roasted butternut squash, baby kale, and a rich brown butter sauce combine over broad pappardelle noodles for a dish that perfectly captures fall’s best flavors. Get the recipe for Pappardelle with Butternut Squash, Walnuts, and Baby Kale »

Butternut Squash and Smoked Mozzarella Pizza (Pizza del Papa)

Antonio Starita, the owner of Pizzeria Starita in Naples, served this butternut squash-topped pizza to Pope John Paul II.

Pumpkin Spoon Halva with Cardamom Syrup

Fall Salad with Roasted Butternut Squash, Kale Chips, and Pomegranate Seeds

Caribbean Pumpkin Soup

Chickpea Stew with Lamb, Pork, and Veal (Cozido de Grão)

Chickpeas are bolstered with spicy sausage and three kinds of meat in a filling stew served at País das Uvas in Vila de Frades, Portugal. Get the recipe for Chickpea Stew with Lamb, Pork, and Veal »

Broiled Spaghetti Squash with Walnut-Miso Glaze

It’s rare that we encounter spaghetti squash not shredded into its eponymous noodle-like threads. But kept intact, it reveals a beautifully yielding texture and a savory, subtle flavor that’s perfectly offset by a rich walnut-miso glaze.

Red Lentil and Squash Soup (Shorabit Jarjir)

Soy-Braised Kabocha Squash

Braising—with a healthy dose of soy—is one of our favorite ways to bring out the texture and flavor of winter squash.

Winter Squash and Apple Soup

A garnish of fried mushrooms and a drizzle of spiced mint butter adds elegance to a simple pureed vegetable soup.

Seasonal Squash Tart

Get creative with the topping for this tart, which will help to really stretch leftover squash and other vegetables. Store-bought puff pastry makes a simple dish even simpler. Get the recipe for Seasonal Squash Tart »

Chilean Vegetables Stew

This rustic comfort food has ancient origins with the Mapuche people of South America, but remains a humble staple for home cooks in Chile today. Traditionally made using dried beef called charqui, this vegetarian version can be served plain as a side dish or topped with a fried egg for a simple meal.

Lemon-and-Herb-Roasted Vegetables

Chopped whole lemon and spicy fresh ginger lend brightness to hearty roasted vegetables including sweet potatoes, acorn squash, and carrots.

Roasted Pumpkin Pie

Argentine Hominy Stew (Locro)

This creamy, slightly sweet stew is made with squash, hominy, and several kinds of meat.

Pumpkin Pie Ice Cream Pie

Peanut and Chicken Stew (Mafe Ginaar)

For this delicious, sumptuous stew, you can make your own peanut butter or use a natural store-bought version to get the right silky texture and pure peanut flavor.

Open-Faced Lasagna with Acorn Squash and Smoked Caciocavallo

This layerless lasagna recipe from Philadelphia chef Marc Vetri uses an egg-rich dough, but store-bought fresh pasta sheets can be substituted.

Pumpkin Spice Cake with Mascarpone

This batter also makes delicious muffins, perfect for a day-after-Thanksgiving brunch.

Pumpkin Old Fashioned

Mingling the orange-scented old fashioned with subtly sweet pumpkin yields a brilliantly colored seasonal cocktail. Get the recipe for Pumpkin Old Fashioned »

Dominican Cream of Pumpkin Soup (Crema de Auyama)

Pumpkin Cheesecake Tart with Gingersnap Crust

Creamy pumpkin filling over a ginger cookie crust provides a comforting balance of sweetness and spice.

Maple Pumpkin Brûlée Pie

Potato and Squash Gratin (Gratin de Courge)

The Provençal version of this gratin calls for a French pumpkin called potiron, but a combination of acorn and butternut squash will make a good substitute.

Butternut Squash Ravioli with Oregano-Hazelnut Pesto

Basil and oregano add herbal brightness to butternut squash, browned butter, and hazelnuts in a sweet-savory pasta dish. Get the recipe for Butternut Squash Ravioli with Oregano-Hazelnut Pesto »

Pear, Shallot, and Delicata Squash Soup

Pear and autumn squash take on savory depth in this elegant soup, brightened by a splash of vinegar and a drizzle of maple syrup.

The post 32 Winter Squash Recipes to Squash the Cold-Weather Blues appeared first on Saveur.

Winter Squash Side Dishes

Organic — Mon, 18 Mar 2019 22:28:49 +0000

Any root vegetable—squash, carrots, turnips, potatoes—can be used to make this silky, umami-rich soup from award-winning Japanese cookbook author Hiroko Shimbo. Get the recipe for Makombu-Squash Soup ». André Baranowski

Whether roasted and topped with a rich walnut-miso pesto or gratinéed under a layer of cheese and cream, we can’t get enough winter squash on our table. These side dishes and appetizers make hearty accompaniments to any fall meal.

See the Recipe Paolo Destefanis

See the Recipe David Sawyer

Potato and Squash Gratin (Gratin de Courge)

The Provençal version of this gratin calls for a French pumpkin called potiron, but a combination of acorn and butternut squash will make a good substitute.

See the Recipe Christopher Hirsheimer

See the Recipe André Baranowski

See the Recipe Andre Baranowski

Devereux’s Heirloom Squash Soup
Spencer Thomson, Devereaux’s chef, serves this creamy squash soup by pouring it, tableside, over homemade “tater tots” nestled in melted onion. See this Recipe Stephen Stinson

Pear, Shallot, and Delicata Squash Soup

Pear and autumn squash take on savory depth in this elegant soup, brightened by a splash of vinegar and a drizzle of maple syrup.

Seasonal Squash Tart

Arugula forms a peppery base of this squash salad and spiced sweet pecans add a layer of crunch.

Soy-Braised Kabocha Squash

Braising—with a healthy dose of soy—is one of our favorite ways to bring out the texture and flavor of winter squash.

Broiled Spaghetti Squash with Walnut-Miso Glaze

Squash

Fall Salad with Roasted Butternut Squash, Kale Chips, and Pomegranate Seeds

Squash and Apple Soup

A garnish of fried mushrooms and a drizzle of spiced mint butter adds elegance to a fragrant, seasonal soup, which makes the most of autumn’s best produce. See the recipe for Winter Squash and Apple Soup »

Helen Rosner

Ariana Lindquist

Makombu-Squash Soup

The post Winter Squash Side Dishes appeared first on Saveur.

One Ingredient, Many Ways: Winter Squash

Leah Koenig — Mon, 18 Mar 2019 22:31:38 +0000

See the Recipe. Andre Baranowski

Growing up, winter squash meant one of two things in my family: butternut or acorn. Either way, they were halved, seeded and filled with a few cubes of salted butter and a spoonful of brown sugar before being baked in the oven, emerging steaming and tender with a browned, blistered top and syrupy melted butter puddled at the bottom. Not a bad way to eat your vegetables.

Two decades later I still enjoy squash this way, and I continue to crave butternut and acorn squash throughout the colder months. But among the many treasures the farmer’s market has given shoppers is the panoply of squash varieties that help keep winter eating interesting. Some of are pretty and dainty like the striped delicata, the Christmas ornament-shaped red kuri, and the brightly colored carnival. Others are gnarly, misshapen creatures – like the monstrous, blue-green hubbard and the awkwardly protruding turban – which belong in the pages of_ Where the Wild Things Are_ as much as on the dinner table.

Squash, which is a member of the cucurbit family along with melons and cucumbers, originally hails from the Americas – likely somewhere between Mexico and Guatemala. Today, squash has made its way all over the map of world cuisine, and making one’s way through the ever-growing list of these winter fruits can be intimidating. Each has its own personality and flavor (think of the super sweet and fleshy buttercup versus the stringy spaghetti), and confusingly, only some have edible skin. The good news is that nearly every variety tastes great the old-fashioned way: roasted and served with butter — and almost all of them have specific preparations that help their particular characteristics shine. Step outside of your baked butternut and acorn comfort zone and say hello to winter’s best bounty.

Savory Squash Recipes

Roasted Butternut Squash Salad with Cranberries and Candied Pecans
This sweet-tart winter salad is a simple way to add elegance to a weeknight dinner.

Seared Scallops with Butternut Squash
Scallops pair beautifully with flavorful mashed butternut squash in this dish.

Kabocha Squash with Ginger Chao Nan Gua
This simple Taiwanese dish braises kabocha squash in a ginger- and sugar-spiked liquid.

Butternut Squash Ravioli with Oregano Hazelnut Pesto
Ravioli filled with butternut squash are topped with a fragrant fresh herb and parmesan pesto.

Squash Gratin
What could be more satisfying then acorn and butternut squash softened in milk and gruyere cheese?

Winter Squash and Apple Soup
Fried mushrooms and spiced mint butter garnish this delicious sweet and savory soup made with acorn squash and tart green apples.

Risotto with Butternut Squash, Leeks, and Clams
This rich, creamy risotto is flavored with leeks, littleneck clams and diced butternut squash.

Squash Gnocchi with Meat Sauce
Butternut squash gets folded into this gnocchi dough before being boiled and topped with a savory meat sauce.

Pork Chops with Blue Cheese Sauce and Butternut Squash Puree
Squash puree enlivened with brown sugar, herb salt and fresh ginger makes a delicious companion for pork chops.

Sweet Squash Recipes

Butternut Squash Pancakes with Maple Butter
Cooked butternut squash is sweet and super tender, making it the perfect mix-in for pancakes.

**Coconut Squash Custard
** Kabocha squash adds heft and extra sweetness to this Laotian custard.

Assidat al Boubar
This luscious Emirati pumpkin porridge (in Arabic it’s a halvah, or sweet food) is a dessert that straddles the line between sweet and savory.

Cooking Melangery: Pumpkin Blue Hubbard Jam
A sweet, earthy squash jam is perfect over pancakes, oatmeal, or straight from the jar.

Martha Stewart: Acorn Squash and Honey Pies
Acorn squash puree sweetened with cinnamon and honey gets baked in a cornmeal piecrust.

Squash Drink Recipes

New York Magazine: Butternut and Fallernum
Butternut jus is combined with rum and falernum liqueur in this sophisticated autumnal cocktail.

Food Network Magazine: Mexican Pumpkin Punch
Toast the winter with pumpkin-infused rum punch, flavored with Mexican cinnamon sticks.

Leah Koenig is a freelance writer and author of The Hadassah Everyday Cookbook: Daily Meals for the Contemporary Jewish Kitchen.

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