Garden Goodies: Squash!

Posted by Caroline Wright

Seasonally speaking, we’re in an awkward, in-between phase. The produce stands are divided between the final crescendo of summer’s bounty and the fresh beginning of the fall harvest. On the shelves of my co-op, I find summer squash and heartier wintry squashes nestled side-by-side.

We’ve got yellow, pattypan, acorn, and butternut -- to name the usual suspects -- on the stands now, which makes it hard to decide what to serve for (or with) dinner. Luckily, my stomach isn’t partisan or picky; I have favorite recipes of both, and blogger friends with great suggestions on how to use them.

If your tastes, like mine, are feeling a bit torn between grasping onto summer or snuggling into fall, there’s no need to choose. For a cozy take on a summer squash, try our Creamy Fusilli with Yellow Squash and Bacon. Alternatively, for a fresh angle on butternut squash, try our Chili-Roasted Acorn Squash with a squeeze of lime. How do you bridge the gap between late summer and fall?

Deb (who asked me to stand in this week on the fest) told me her blogger buddy Dianne's craving butternut squash soup but is sad she won't have time to make any until next week. Something to look forward to! Jennifer has a whole food "dossier" on pumpkins and the like. And Diane tempts with talk of acorn squash and pinto bean chili with chipotle and rigatoni with roasted delicata and sage, among other goodies. In the next week, look for the October issue of Everyday Food on newsstands and on our site for a new feature celebrating sugar pumpkins. So much squash, so little time.

Sigh, the end of summer. We’ve all enthusiastically Twittered and blogged with Deb and Margaret from A Way to Garden about herbs, green beans, cukes and zukes, tomatoes, and corn, but are we all ready to put on our aprons for the foods to come? It isn’t over yet. In fact, a new season is just beginning. Keep with us and let us know what you’re bringing into your kitchen.

SQUASH FAVORITES:
Roasted Yellow Squash Salad
Slow-Cooked Yellow Squash
Butternut Squash Risotto
Butternut Squash Fries
Acorn Squash Lasagna

Comments

[Dayna]

If we're talking cooler weather, it's got to be Pumpkin Fennel Soup:
http://foodandphotography.com/2007/10/03/smashing-pumpkins/

But I love the stuff. It's what makes autumn delicious.
Here's my round-up on http://veganvisitor.wordpress.com

[The Culinary Sherpas]

You know, even though I am in Florida, I noticed the sky turning a familiar, yet different shade of blue. Almost aqua. It was a Florida Fall sky, if there were such a thing. We have a few more months of summer (ugh), but the recipe below is a good cross of Summer and Fall utilizing squash that can be found in our region.

Roasted Acorn Squash, Shaved Parm, and Arugula Salad with Lemon Vinaigrette:

http://www.culinarysherpas.com/?p=76

[Kimmie Smith]

I love this recipe and have really become a fan of squash. On my site, our Food Editor not only found a squash that I had never heard of (Avocado Squash) but created a yummie recipe that I would love for you guys to check out as well! http://kittenlounge.onsugar.com/1906232

[Caroline Wright]

Kimmie, this recipe is really cool. Where on Earth did you find Avocado Squash? I love new ingredients, especially when you have an idea of what to do with them.

[Cindy]

Here's a great Sausage and Butternut Squash recipe. It's an easy, crock pot stew, perfect for a fall Sunday afternoon!

http://pagardening.blogspot.com/2008/09/sausage-and-butternut-squash-stew.html

[napa farmhouse 1885]

hi caroline, thanks for the mention..and for holding down the food fest fort (say that three times fast!) this week for deb...can't wait to try all the recipes..but..first..has to be the butternut squash risotto..then the butternut squash fries, then..and then..and then....
best,
diane

[Caroline Wright]

Hi Diane!

Well, we're blogger friends by approximation. :) I'm so interested with how everyone's getting squash into their kitchens, including you. Let me know how your squash endeavors go!

Cheers,
Caroline

[Kathy from Cold Climate Gardening]

93% of Purdyvillians agree that butternut squash is the best winter squash: http://www.coldclimategardening.com/2008/09/18/butternut-squash-is-the-best-winter-squash/ And summer squash lends itself to primitive sculpture.

(One Purdyville citizen declines the squash but will take the marshmallows.)

[Karen]

I am too excited to break out this Curry Pumpkin Pie recipe! I actually use delicata squash, but pumpkin works great too. I made it up while trying to figure out a lactose free recipe for a friend. I was using coconut milk instead of cream or sweetened condensed or evaporated and then (my spices aren’t labeled, I pick by smell) I grabbed the curry instead of the cinnamon on accident. The scent inspired me. I went through a bunch of variations, including some lime juice and up to 1 Tablespoon of curry , but finally as goldilocks would say, I got it “just right!” I hope you love this as much as I do!

http://peckedbyducks.com/2008/08/28/tears-and-pumpkin-pie/

[Kimmie Smith]

Caroline

I am the Editor of Kitten Lounge and because my boyfriend is an amazing cook, I recently made him the Food Editor! Paul goes to the Farmer's Market in Midtown East each Wed when it's open. That's where he found the Avocado Squash it was so good and he came up with the recipe from an old family one using cabbage. It was so much fun to make and we were so sad when it was gone. When I saw your squash post, I had to share it! Now we try to incorporate more things from the Farmer's Market like Thai Basil which is one of my favorites - kind of citrusy!

[Chef Mark Tafoya]

Great post, Caroline. I LOVE all the various forms of autumn and winter squash, and we're so blessed with it here in the New York area. I got delicata squash in my CSA basket last week, and provided a couple of recipes for it in our newsletter:

Baked Delicata Squash with Lime Butter

2 (3/4 pound each) delicata squash
3 tablespoons butter, softened
1 tablespoon lime juice
1 teaspoon chili powder
Salt and coarsely ground pepper to taste

Preheat oven to 350 degrees. Cut squash in half lengthwise and remove fibers and seeds. Place cut-side down in a glass baking dish and add water to the dish to a depth of 1/4 inch. Bake 30 minutes or until squash is soft but not mushy. Remove from oven.

In a small bowl, combine butter, lime juice, and chili powder; stir until well blended. Season with salt and pepper. spoon the butter mixture into baked squash cavities and serve hot.

[Chef Mark Tafoya]

Here's another great recipe for stuffed winter squash. You can use acorn or delicata:

Stuffed Acorn Squash

Baked Acorn Squash filled with a seasoned Wild Rice Stuffing with Pumpkin Seeds and Currants

2 acorn squashes, halved
2 tablespoons olive oil
2 small onions, minced
1/2 teaspoon basil, dried
1/4 teaspoon oregano, dried
1/8 teaspoon sage
2 cups wild rice, cooked
1/2 cup currants
1/2 cup pumpkin seeds, toasted
3 teaspoons soy sauce

Directions:
Note: Use the Green Pepita Pumpkin Seeds (not the white seeds)

Preheat oven to 375. Cut squash in half and scoop out seeds. Bake squash cut-side down in baking dish with 1/2" of water until tender, about 30 to 45 minutes. Let cool.

Rice Stuffing: Meanwhile, in medium-size saucepan, saute onions in olive oil 5 to 6 minutes. Add basil, oregano, and sage, and cook 2 minutes longer. Add rice, currants, pumpkin seeds, and soy sauce, to taste. If mixture seems too dry, stir in a few tbsp water or vegetable broth. Let cool. Fill squash halves with rice stuffing.

Dot with butter, heat in a 375-degree oven approximately 30 minutes or until hot throughout, and serve.

[yuka]

A great accompaniment to this dish would be Crunchy Eggs and Salmorejo http://www.swyyne.com/?p=141

Salmorejo is a healthy tomato puree thickened with leftover bread. It's an easy way to use up day old bread and spaghetti sauce too!