The Mail-Order Catalog for Healthy Eating

Winter Squash

Find these and other simple vegetable recipes in The Vegetarian 5-Ingredient Gourmet

Soy and Honey-Glazed Winter Squash
Red Onion and Almond-Stuffed Winter Squash
Butternut Squash Puree

Winter squashes epitomize the fall harvest season. Since I live in the Northeast, they adorn my kitchen from October through March. I'll admit that a big old winter squash may not be a practical choice when you come home starving at 6:30; and they can be cumbersome to work with unless you have good, sharp knives.

I've noticed a proliferation of squash varieties over the last few years. Before that, butternut, acorn, and the occasional sugar pumpkin were the extent of the choices, but now, you are likely to encounter golden acorn (a sweeter, smoother cousin of the green variety), banana squash, delicata, turban, hubbard, and delicious. There are others, I'm sure. While all these winter squashes have some variation in flavor, all have deep yellow to orange flesh that can be characterized as mild, smooth, and slightly sweet. The exception is spaghetti squash, whose flesh comes out in spaghetti-like strands when done. Some varieties (like delicata and golden acorn) are small, making them easier to cut and quicker to bake than larger squashes.

Here are a few tips for making good use of winter squash:

Fresh winter squashes will keep at room temperature for 2 to 3 weeks. Refrigerating them may alter their flavor and texture, so it's not recommended.
If you don't want to struggle with cutting a large, thick-skinned squash, bake the whole squash ahead of time at 375 degrees for a half hour or so. When cool, it will cut more easily. Also, it's easier to scoop out the seeds from a squash that is done than an unbaked one.
A good way to bake large squashes like butternut or spaghetti is to cut them in half lengthwise, place the cut side up in a baking dish with about 1/2 inch of water at the bottom, and cover each half tightly with foil. Bake for an additional 30 to 50 minutes, depending on size, until the flesh is easily pierced with a knife.
Smaller squashes like delicata and golden acorn can be microwaved successfully (see the specifics in some of the recipes that follow). For larger squashes, I like to stick with oven baking. The flavor develops better, and they cook more evenly. Don't even think about microwaving spaghetti squash. Twice they have exploded in my microwave, leaving me with an incredible mess to clean!

SOY AND HONEY-GLAZED WINTER SQUASH
Serves: 6

2 1/2 to 3 pounds small winter squash (carnival, golden acorn, delicata, or other)
2 tablespoons honey
1/4 cup apple juice
2 tablespoons soy sauce, or to taste
1 teaspoon dark sesame oil

The squashes may be baked in the oven or microwave. If you are going to use the oven, preheat it to 375 degrees.

Cut the squashes in half lengthwise. Place the halves cut side up in a baking dish with about 1/2 inch of water, and cover each half tightly with foil. Bake until easily pierced with a knife but still firm, about 30 to 45 minutes, depending on the type and size of squash used. Or microwave, using about 4 to 7 minutes each as a rule of thumb per small squash or 10 minutes for a butternut. Test occasionally to make sure they don't overcook.

When the squashes are cool enough to handle, scoop out and discard the seeds. Peel the squashes and cut into 1-inch chunks.

Combine the remaining ingredients in an extra-wide skillet or stir-fry pan and heat gently, stirring together. Add the squash and turn up the heat to medium-high. Cook, stirring, until the liquid reduces and the squash is nicely glazed, about 8 to 10 minutes. Serve at once.

RED ONION AND ALMOND-STUFFED WINTER SQUASH
Serves: 4

4 small winter squashes (carnival, acorn,golden acorn, delicata, or other)
1 tablespoon natural margarine or whipped butter
1 large red onion, chopped
1/4 cup finely chopped toasted almonds
1/2 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
Salt and freshly ground pepper to taste

The squashes may be baked in the oven or microwave. If you are going to use the oven, preheat it to 375 degrees.

Cut the squashes in half lengthwise. Place the halves in a baking dish, cut side up, with about 1/4 inch of water, and cover. Bake until easily pierced with a knife but still holding their shape, about 30 to 40 minutes, depending on the type and size of squash used. Or microwave, using as a rule of thumb about 4 to 7 minutes each for each squash. Test occasionally to make sure they don't get overcooked.

When the squashes are cool enough to handle, scoop out and discard the seeds. Scoop out the pulp and transfer to a mixing bowl, leaving a sturdy shell of about 1/4 inch thick all around.

Heat the margarine in a medium skillet. Add the onion and sauté over medium heat until golden. Add the almonds and continue to sauté until they give off a toasty aroma.

Combine the onion mixture with the squash pulp. Add the ginger, season with salt, and stir together. Stuff back into the squash shells. Reheat in the microwave or oven, just until heated through, and serve.

BUTTERNUT SQUASH PUREE
Serves: 6

1 large butternut squash
1 1/2 tablespoons natural margarine or whipped butter
Pinch of nutmeg
Pinch of salt

The squash may be baked in the oven or microwave. If you are going to use the oven, preheat it to 375 degrees.

Cut the squash in half lengthwise. Place the halves in a baking dish, cut side up with about 1/4 inch of water, and cover. Bake until easily pierced with a knife, about 45 to 50 minutes. Or microwave until easily pierced with a knife, about 10 minutes.

When the squash is cool enough to handle, scoop out and discard the seeds. Scoop out the pulp and transfer to a serving container. Add the margarine, and stir in to melt. Mash the squash until smooth. Stir in the nutmeg and season with salt. Reheat in the microwave or oven just until heated through, and serve.

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