Nutritionally, squash is a good choice. “It’s a great source of vitamin A, vitamin C, fiber and antioxidants,” Allen said. “Plus, it’s just 75 calories a cup.”
Choose a firm squash with a deep color, well-shaped and heavy for its size. It should still have a piece of dried stem attached. Steer clear of any fruit that has bruising, blemishes or mold on it.
When you get it home, ideally, store it in a cool, dry, well-ventilated area. “Not necessarily in the fridge, but in the basement,” Lawrence said. Depending on the variety, they can last between a couple of weeks on to upwards of six months.
You can prepare winter squash many ways — puree, bake, boil — although both our experts admitted that roasting is their preference, thanks to the sweetness that comes out when squash caramelizes.
The dish possibilities are almost endless.
Soups: “Squash adds great body, as well as flavor and color,” Lawrence said.
Pies and cakes: You can use winter squash just like pumpkin, or even add it as an ingredient to a spice cake.
Salads: Diced squash can be a great addition to a salad, pairing well with blue cheese.
Risottos: Butternut squash is perfect for this slow-simmered dish.
Squash can be used as the starch in a meal. “They have half the carbs of a potato and make for a great side dish,” Allen said.
A classic way to prepare winter squash is roasted with butter and brown sugar, but Lawrence likes to try different stuffings, like breadcrumbs, nuts, cheeses (feta or parmesan) and spices. He suggested waiting until the squash is half-roasted before adding the stuffing.
Most winter squashes are interchangeable in recipes, although spaghetti squash may be an exception. “It’s a wonderful substitute for skipping carbs or pasta because you get these long strands like spaghetti,” Lawrence said. “You can put a Bolognese sauce on it.” Cut it in half, roast it in its skin, and use a fork to pull the strands out.
It can be daunting to face the task of peeling a winter squash, especially when faced with a big butternut squash, but there are ways to make it easier. Allen suggested scoring the outside first, then cutting off the top and bottom before peeling. Piercing the squash and giving it a couple of minutes in the microwave first might also make the process easier. Or, skip peeling all together, and cook with delicata or Japanese kabocha squashes, neither of which has to be peeled.
DAN LAWRENCE’S ROASTED BUTTERNUT SQUASH WITH BROWNED BUTTER, APPLES & BALSAMIC REDUCTION
Serves 2-3 as appetizer
1 butternut squash, top-neck portion removed, peeled and cut into ½ inch rounds (Reserve bottom portion for another dish)
2 tablespoons olive oil
1-2 tablespoons butter
Sea salt to taste
Fresh ground black pepper to taste
1 cup balsamic vinegar
¼ cup black walnut pieces (or any walnuts available to you)
1 medium-size, semi-tart apple,. skin-on, medium-size dice
2 tablespoons fresh sage, roughly chopped
¼ cup parmigiano-reggiano cheese (or pecorino romano), shaved
Heat oven to 375° F. While oven is warming, pour vinegar in a sauce pan and reduce over medium-high heat until volume reaches about one quarter of a cup; about 20 minutes. Reserve.
Scatter walnuts on a baking sheet and bake for 10 minutes. Reserve.
Toss squash rounds with olive oil and lie on a baking sheet; season each side with salt and pepper. Roast until fork tender, yet firm; about 20-25 minutes.
Meanwhile, heat a saute pan to medium-high heat and add butter. Once butter melts, toss in apples and saute for 2 minutes so that they are still firm, stir frequently. Look for the butter to brown but not burn, so mind this step. Apples should maintain some tartness. Remove from heat and set-aside.
Begin to assemble dish.
Lay squash on platter, each round slightly over-lapping; top with apples and some browned butter, followed by walnuts, then drizzle 4-5 tablespoons of balsamic reduction* over the layers; top with fresh sage and finish with cheese. Ensure each guest gets a bit of each component.
*Remaining balsamic syrup can be used in this dish, if desired, or stored in air-tight container indefinitely.
MARY KAY ALLEN’S ROASTED WINTER SQUASH CUBES
Makes 4-6 servings.
2 pounds peeled winter squash (butternut, kabocha, buttercup, pie pumpkin), cut into 1-inch cubes
2 tablespoons extra virgin olive oil
Spice options (see below)
Preheat the oven to 400° F.
Toss the squash cubes with the extra virgin olive oil to coat. Add one of the spice mixtures below and stir to evenly distribute the spices.
Bake for 40 minutes, or until tender and caramelized. Stir the cubes halfway through cooking time.
Spice Options:
Rosemary: 2 tablespoons chopped fresh rosemary, 3/4 teaspoon onion powder, salt and pepper to taste
Smoky: 1 ½ teaspoon smoked Spanish paprika, ¾ teaspoon garlic powder, 3/4 teaspoon onion powder, salt and pepper to taste
Sweet/Hot: ¼ cup brown sugar, 1/2 teaspoon cayenne pepper, salt and pepper to taste
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