Winter squash is a wonderfully versatile vegetable, but can be intimidating if you are unfamiliar with cooking it.
To use winter squash in recipes, roasting is a great way to get tender squash with deep flavor without the excess water that comes from boiling.
A few of the varieties of winter squash that you can choose from (pictured):
- pumpkins (smaller will be less stringy)
- butternut squash
- acorn squash
- delicata squash
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- Preheat oven to 425°F.
- Wash the outside of the squash to remove any dirt. Dry.
- Cut squash in half using a large sharp knife. If your butternut squash is really large, or you do not have a large knife, you can cut the butternut squash in half crosswise first (right at the point where the neck begins) and then in half lengthwise. The narrower neck of a butternut squash does not have any seeds, just the rounder base.
- Remove seeds and stringy pulp from inside the squash. Save those seeds for roasting! They are the best part of the squash (Yes-you can roast squash seeds too, not just pumpkin seeds).
- Place squash cut side up on a rimmed baking sheet. Brush inside of squash halves with olive oil.
- Turn squash over, cut side down, on the baking sheet.
- Bake at 425°F for about 30 minutes, depending on the size of your squash or pumpkin. Check softness by turning squash over and piercing with a fork. The squash flesh should be soft, but not mushy.
- Cool 10-15 minutes, until cool enough to handle. Scoop flesh out of shell. Puree or dice for use in recipes. Squash is easily frozen in Ziploc freezer bags. Freeze in 1 cup portions (be sure to label your bags with how much of what kind of squash you put in them).
Recipes using roasted squash/pumpkins:
Squash Equivalents:
- 1 pound peeled squash = 1 cup cooked, pureed
- 2-1/2 pounds whole squash = about 2-3/4 to 3 cups pureed
- 1 large (15 to 20 pounds) pumpkin = about 5 quarts (20 cups) of cooked, pureed pumpkin
- 1 large butternut squash or 1 medium sugar/pie pumpkin = about 2-3 cups pureed
Last week the weather turned cold, and it was time to bring in all of the remaining vegetables and herbs. Some of these things will be dried or frozen, but I took the opportunity to use some of the last of our oregano and thyme to make this pizza topping.
Meanwhile chop your herbs of choice- we used oregano and thyme (basil would also be good) and stir in some chopped garlic. Top zucchini and tomato slices with herb/garlic mixture. Roast again for another 10 minutes.
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