Squash

Spaghetti Squash with Jalapeno Cream

Jacquie Peppler

 

Ingredients:

1 spaghetti squash (about 3 lbs.)

2 cups milk

2-3 jalapenos, stemmed, seeded and chopped

2 Tbsp butter, plus more for pans

3 Tbsp flour

1 tsp salt  

1 cup shredded cheese (I use Parmesan)  

 

  • Preheat oven to 375.
  • Cut squash in half lengthwise and use a spoon to remove seeds and surrounding fiber. Put squash, cut side down, on a lightly buttered baking sheet and bake until tender when flesh is pierced with a fork. (30-40 minutes). Let sit until cool.
  • Meanwhile, in a medium saucepan over medium heat, warm milk and jalapenos until bubbles form form along the edge of the pan. Remove from heat and let sit 15 minutes. Strain and discard jalapenos.
  • When squash is cool enough to handle, use a large spoon to scrape the strands out of the skin and into a large bowl.
  • In a medium saucepan over medium-high heat, melt 2 Tbsp. butter. Whisk in flour and salt and cook, whisking, until flour smells cooked (like piecrust), about 3 minutes. Slowly pour in jalapeno infused milk while whisking. Reduce heat to medium and continue whisking until mixture thickens slightly, about 3 minutes.
  • Pour mixture over squash and stir to combine. Transfer mixture to a buttered 2 qt. baking dish. Sprinkle with cheese and bake until bubbling and brown on top, about 30 minutes.

Roasted Squash Gratin

Tamara Stimpson

This doubles as an entree or a seasonal side dish!

 

Ingredients:

1 butternut squash

1/2 tsp each salt and pepper

1 cup fresh bread crumbs

1 cup grated Parmesan cheese

2 tbsp chopped fresh sage or 1 1/2 tsp dried

3 tbsp butter, melted

1 cup sliced sweet onion

2 cloves garlic, minced

3 tbsp all-purpose flour

1 1/2 cups milk

Pinch grated nutmeg

 

  • Peel squash, halve lengthwise, then crosswise. Remove seeds. Cut lengthwise into 1/2" thick wedges. Place in a 10-cup greased oval baking dish; sprinkle with half each of the salt and pepper. Roast in a 450F oven until tnder and browned on edges, approx. 25 minutes.
  • In a small bowl, toss together bread crumbs, Parmesan cheese, sage and 1 tbsp butter - set aside.
  • Meanwhile in a small saucepan, heat remaining butter over medium heat; fry onions and garlic, stirring often, until softened - approximately 5 minutes.
  • Sprinkle with flour; cook oven medium-low heat, stirring, for 1 minute. Whisk in milk, nutmeg and remaining salt and pepper; sook, stirring, utnil thick enough to coat back of spoon, 5 minutes.
  • Pour over squash; sprinkle with breadcrumb mixture. 
  • Bake in 350F oven until bubbly and crumbs are golden - approximately 25 minutes.

Hypnotizing Squash Dip

Tamara Stimpson

This makes a great dip or ravioli filling!

 

Ingredients:

1 small butternut squash

5 cloves garlic, unpeeled

1 tbsp extra virgin olive oil

1/2 cup grated Parmesan cheese

1/4 cup sour cream

1/2 tsp each salt & pepper

Pinch ground nutmeg

1 tbsp basil pesto

 

  • Line a rimmed baking sheet with parchment paper or grease; set aside.
  • Cut squash in half lengthwise; scrape out seeds and membranes. Brush cut sides and garlic with oil. Arrange squash, cut side down, and garlic on prepared pans. Bake in 350F oven utnil tender, 45 to 55 minutes. Let cool slightly.
  • Scrape squash pulp into food processor; squeeze garlic pulp over top, discarding skins. Add Parmesan cheese, 2 tbsp of the sour cream, salt, pepper and nutmeg. Puree until smooth. Spoon into shallow serving bowl.
  • In a small bowl, blend remaining sour cream with pesto. Using small piping bag fitted with a plain tip and starting at centre, pipe spiral on dip.
  • If you don't have a piping bag, use a small resealable plastic bag with one corner snipped off!

Butternut Squash and Beef Chili

Tamara Stimpson

This is a colourful and tasty chili! Bonus: almost all the ingredients can be found at the farm store!

 

Ingredients:

1 lb ground beef

1 cup chopped onions

1 cup chopped green bell pepper

3 cups chopped tomatoes

3 cups chopped, peeled & seeded butternut squash

3 cups water

2 tbsp tomato paste

1 1/2 tsp each of dried oregano, cumin, chili powder

1/2 tsp salt

1 - 16oz can of kidney beans, drained & rinsed

2 cloves garlic, minced

1/2 cup small, pitted olives

2 to 3 tsp minced, seeded jalapenos

6 tbsp thinly sliced green onions

2 tbsp chopped fresh cilantro

 

  • Combine the first 3 ingredients in a Dutch oven (beef, onions, and peppers). Cook over medium-high heat until browned.
  • Drain well, return to pot and stir in the next 10 ingredients (tomatoes - garlic) and bring to a boil. Reduce heat and simmer 20 minutes, or until squash is tender, stirring occasionally.
  • Stir in olives and jalapenos and cook for 5 minutes more.
  • Ladle into bowls and top with green onions and cilantro.

Roasted Roots with Balsamic Vinaigrette

Tamara Stimpson

This recipe comes from Canadian Living and is a great side dish to any main- especially roast turkey!

 

Ingredients:

1 small acorn squash

4 parsnips

4 carrots

2 sweet potatoes

3 small onions

3 tbsp extra virgin olive oil

1 1/2 tsp dried sage

1/2 tsp each salt & pepper

Vinaigrette:

1 tbsp extra virgin olive oil

1 tbsp white balsamic vinegar

1/2 tsp Dijon mustard

Pinch each of salt, pepper & granulated sugar

 

  • Peel squash, parsnips, carrots and sweet potatoes. Cut into 1" cubes; place in a large bowl.
  • Leaving root end intact, cut onions into 1/2" wedges. Add to bowl along with oil, sage, salt and pepper; toss to coat.
  • Spread out on a greased roasting pan; roast in 425F oven, stirring once, until tnder, 60 to 75 minutes.
  • Meanwhile in a serving bowl, whisk together oil, vinegar, mustard, salt, pepper and sugar; add vegetables and toss to coat.