These are a few of my favorite… squash.

Don’t worry Rogers and Hammerstein, I’ll keep my day job. Here’s an overview of my favorite squash (the list will be growing) and how I like to prepare them. 

Turban Squash

Get out an ax or a cleaver and channel your Yan Can Cook! You think I’m being funny but this delightful squash is a beast to cut into. I joke with my roommates that this is the only season I can decorate with my food. Yes, mother. I’m playing with my food right now. Anyway, this beast of a squash is sitting over on my hearth until I hack (literally) into it. It’s related to a butternut squash and has a wonderfully hazelnutty flavor. 

I like to hack it into quarters, scoop the seeds, and roast it in coconut oil, 350 degrees Fahrenheit or until fork tender.

It also makes a good mashed squash. Prepare as you would above. Scrape the squash from the rind and put it in the blender with a bit of pasture-raised organic butter (such as Kerrygold) and raw cream or whole-fat coconut milk. Toss in a head or two of roasted garlic if you so desire (this means you have to make roasted garlic ahead of time). Puree and serve warm. 

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Cheer up, Buttercup!

Buttercup squash, related to the turban squash (see above) is also gracing my fireplace hearth until he gets consumed. 

I always use this as a go-to soup squash. Toss in a bit of turmeric for good measure and it’s a stick-to-your-ribs-on-a-cold-night kind of soup. That recipe will be posted shortly. 

Butternut Squash

Use in everything. Soup, casseroles, adore it, love it, eat it with wild abandon. It’s one of the most famous squashes and for good reason. The rich nutty flavor and smooth texture when cooked make it a cook’s favorite.

Delicata Squash

This delicate little squash really lives up to it’s name. A mild, delicate flavor accompanies the tender rind and meat. The rind is so tender, in fact, that it can be cooked and eaten. I like to cut mine in half, scrape out the seeds, put a little dollop of coconut oil in each half and roast it at 350 degrees Fahrenheit until fork tender and serve it with eggs and sausage scramble in the middle for a little breakfast “boat”. Or, check out my Delicata Squash Saute with Apple and Leek. 

Back to studying! More squash will be listed soon – err, after finals!

Delicata Squash Saute with Apple and Leek

Okay. So I said that I wasn’t going to be posting anything on here until after finals… but when my friend who’s in charge of our local food-buying club asked me for some recipes for an upcoming organic squash buy, my mind started racing and I realized I didn’t have a whole lot on the blog by way of squash. Which is a crime against humanity. Because I love winter squash with a complete and total abandon. Dramatic? Yes. Accurate? Yes. 

I picked up the original recipe from my local New Seasons and modified the heck outta it. They had a sampling in store and it was so good! I was sad I only had a small little paper cup with less than a bite of food provided. Oh well. It only meant I had to go home and make it me-friendly… which was probably better in the long run anyway.

This dish would make a fantastic side dish and is kid-friendly. Talk about a win if you can get kids to eat squash without it ending up on the ceiling! … not that we ever did that to my parents. Ever. (We usually hid food under the table.) Anyway, cook up a pork tenderloin and serve this up on the side. Your guests and kids will thank you.

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Delicata Squash Saute with Apple and Leek

  • 1 medium organic Delicata squash, seeded and cut into ½" pieces (about 2 cups)
  • 1 organic leek, halved and chopped
  • 2-3 tart organic apples, peeled, cored and diced (I used organic pippin apples)
  • 2 tbsp pasture-raised organic butter, unsalted (such as Kerrygold)
  • 6-6 leaves fresh organic sage, roughly chopped, or 1 tbsp dried organic sage
  • 1 tbsp organic, raw apple cider vinegar (such as Bragg’s)
  • sea salt and pepper to taste
  1. Over medium heat, melt the butter in a medium-sized frying pan and add the squash with a pinch of sea salt. Cook over for about 10 minutes, or until the squash is lightly brown, stirring often.
  2. Add the chopped leek and cook for another 5 minutes, stirring often. 
  3. Add the apple, sage and vinegar. Stir to incorporate and cook for another few minutes, until the apple is cooked and the sage wilted. 
  4. Season with salt and pepper and serve warm.