Tuesday, September 30, 2014

Winter Squash, Three Delicious Ways

squash three ways

Soon winter squash of all shapes and sizes — from butternut and kabocha to acorn and delicata — will fill farm stands and grocery stores. Their sweet flesh is delicious when simply prepared by steaming or roasting. Here are three recipes using those simple methods with a few different flavorings you may not have tried.



Squash Walnut Pate

Makes 2 cups


1/2 medium kabocha, peeled, seeded and diced (about 4 ½ cups)

3 tablespoons extra virgin olive oil, divided

1 onions, sliced

3 cloves garlic, chopped

Sea salt

1 teaspoon minced thyme

1 tablespoon roughly chopped sage

1/2 cup toasted walnuts

1 tablespoon apple cider vinegar

Black pepper to taste


Steam squash until soft, about 15 minutes. Remove from heat and set aside to cool. Warm a skillet over medium heat, add 1 tablespoon olive oil and onions, and saute until browning, about 6 to 8 minutes. Lower heat slightly and continue cooking another 8 to 10 minutes or until caramelized. Stir in garlic, a pinch of salt and the herbs; cook another few minutes then remove from heat and set aside.

Place steamed squash in a food processor; add caramelized onion mixture, walnuts and vinegar and blend until smooth. Season to taste with salt and pepper. Serve on cracker, toast or as a dip for vegetables.


Steamed Squash with Black Sesame, Scallions and Toasted Nori

Serves 1


1 cup steamed squash

2 teaspoons thinly sliced scallions

1/2 teaspoon toasted black sesame seeds

2 teaspoons flax oil

Tamari to taste

1/8 sheet toasted nori, cut into thin strips


Place freshly steamed squash in a bowl, top with scallions, sesame seeds, flax oil and a sprinkle of tamari. Garnish with nori.


Roasted Acorn Squash Traviso Salad with Dijon Mustard Dressing

Serves 2


1 small-medium acorn squash, halved, seeded and cut in 1/3 inch slices

1 tablespoon extra virgin olive oil

Sea salt

1 medium head traviso or radicchio, leaves removed

1 tablespoon toasted pumpkin seeds

Chopped parsley


Dressing

1 teaspoon whole grain Dijon mustard

2 teaspoons apple cider vinegar

2 tablespoons extra virgin olive oil

Pinch sea salt


Preheat oven to 400 degrees. Line a baking sheet with parchment paper and add squash. Drizzle with olive oil and a pinch of salt and toss to evenly coat. Spread out in a single layer and roast for 20 minutes, turn each piece over and roast for another 8 to 10 minutes or until golden brown and soft inside.

Remove from oven and set aside.

Add traviso leaves to a medium salad bowl or platter. Top with roasted squash, pumpkin seeds and chopped parsley. Whisk all the dressing ingredients, drizzle over salad and serve.


Amy Chaplin is a chef and recipe developer in New York City. Her cookbook At Home in the Whole Food Kitchen is available this fall. She blogs at Coconut & Quinoa.






from FN Dish – Food Network Blog http://ift.tt/10jVLUq

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