AS AUTUMN settles in around us, bringing ever shorter days and crisper weather, our bodies naturally start craving heartier fare. We turn often to comfort foods to cheer us up on these darker days. Dishes such as meatloaf or macaroni and cheese have earned their rightful place. But this need not be the time for a steady diet of carbs, calories and fat. If you're looking for a feel-good alternative that's nutritious, tasty and easy to prepare, consider winter squash.
Winter squash is af-fordable, and easily found at local supermarkets and farmers markets. Perfect for holiday or everyday meals, its mild, vaguely sweet flavor and fine texture offer a great blank palette for the most time-starved or inexperienced cooks. Most squash recipes can go from shopping bag to dinner table in an hour or less.
Winter squash is a dieter's dream, low in calories (about 79 a cup), high in fiber and a great source of vitamins and minerals like A, C, potassium and folate. It comes in enough shapes, sizes and textures that you need never be bored. Acorn, carnival, butternut, hubbard and spaghetti offer the home cook a host of options.
So visit your store's produce section or a nearby farm stand and stock up. Winter squash will keep for weeks if stored in a cool, dry place, so there's no need to worry about it going bad in a few days.
The simplest preparation for winter squash involves cutting one in half, removing the seeds, then seasoning with cinnamon and butter and baking until tender.
Hilary's Acorn and Butternut Squash Soup is a creamy, slightly sweet soup that's prepared simply in a food processor, then heated through in a soup pot. Spaghetti Squash with Fried Sage and Parmesan and the Butternut Squash, Apple and Chipotle Casserole from Charlie are ideal accompaniments to roasted meats, or fine by themselves as a main course.
Spaghetti squash is a clever way for those watching their waistlines to have a pasta fix or to get children to eat their vegetables. Perfectly resembling its namesake in all aspects--once cooked, the strands resemble angel hair pasta--spaghetti squash can be prepared in the microwave in minutes as a simple side dish, or topped with tomato sauce and cheese.
The butternut recipe is a tribute to the versatility of squash, for wonderful things happen when a smoky Mexican pepper is combined with tart apples and mellow squash. Don't be frightened by the fear of spice: one finely minced canned chipotle pepper adds just a hint of heat that is brought into balance by the other ingredients.
| Spaghetti Squash with Fried Sage and Parmesan (Charlie)
Prep time: 10 minutes Cooking time: 15 minutes Makes 4 to 6 servings
1 spaghetti squash stick butter cup grated Parmesan cheese 1 small onion, finely diced cup roughly chopped fresh sage, or 4 tablespoons dry Salt and pepper to taste
Cook's note: This time of year, fresh sage is a plentiful and relatively inexpensive ingredient that can be found in your supermarket produce section. Substitute dried sage if fresh is unavailable.
Procedure: Slice spaghetti squash in half lengthwise and remove seeds and excess pulp. Place cut sides down in microwavable dish. Pour a half inch of water into the pan and cover with plastic wrap. Cook on high for about 12 minutes until you can easily pierce the squash with a fork. Remove and let cool slightly. Using a fork, scrape the spaghetti-like strands of squash into a bowl.
While squash is cooking, prepare the sauce. Melt butter over medium heat. When foam subsides, add onion and cook until translucent, about 5 minutes. Add sage and cook until crisp (3-5 minutes).
Combine squash with cooked onions, sage and grated cheese. Season with salt and pepper to taste.
|
| Butternut Squash, Apple and Chipotle Casserole (Charlie)
Prep time: 10 minutes Cooking time: One hour Makes 4 to 6 servings
1 butternut squash 2 apples 1 canned chipotle pepper stick of butter cup light brown sugar or maple syrup 1 teaspoon cinnamon cup pecans or walnuts, roughly chopped teaspoon salt
Cook's note: Canned chipotle peppers, found in the Mexican or Latin food aisle of most supermarkets, add a distinctive smoky and spicy element. Stored in an airtight container and refrigerated, the peppers will stay fresh for about two weeks.
Procedure: Preheat oven to 350 degrees.
Peel squash and cut in half lengthwise. Remove seeds and excess pulp, cut into 1-inch chunks and place in large casserole dish. Core apples and cut into similar-size chunks and combine with squash. Mince chipotle pepper and add, with seeds and liquid, to squash and apple mixture. Melt butter over medium heat; when foam subsides, add brown sugar or maple syrup, cinnamon, nuts and salt. Cook for one minute, then add to casserole. Combine ingredients thoroughly, dot with a few pieces of butter, then cover and bake for 45-60 minutes until squash is tender.
|
| ACORN/BUTTERNUT SQUASH SOUP (HILARY)
Prep time: 10 minutes Cooking time: 60 minutes Makes 4 to 6 servings
1 acorn squash 1 butternut squash, halved and seeded cup chopped onion 3 cups chicken broth cup packed brown sugar 4 oz. cream cheese teaspoon pepper teaspoon ground ginger teaspoon ground nutmeg teaspoon cinnamon
Procedure: Preheat oven to 350. Place the squash halves cut side down in a baking dish with a half-inch of water; bake 45 minutes. Let squash cool slightly, then scoop out the pulp. Melt the butter in a saucepan over medium heat; saute onions until soft. Working in batches in a food processor or blender, blend the squash, onion, broth, brown sugar, cream cheese, and spices until smooth, adding each batch to a soup pot. Heat through until well blended.
|
|
