4 Easy Ways To Cook Squash + Recipes
Squash is one of the most delightful vegetables and they come in all sorts of shapes and sizes. Both summer and winter varieties are cooked by similar methods but some of the summer varieties, when very young and tender, require only a short cooking time.
Squash Is Super Easy To Cook & Delicious Too!
The yellow meat squash are especially rich in essential vitamins and their flavor is also more pronounced than other varieties.
Here’s a handy tip sheet that details how to cook squash four different ways (boiled, sauteed, baked and roasted)…I also have a few tips listed at the bottom.
Preparing Squash
Very young summer squash (like the marrows and some others), do not require peeling before steaming or cooking in a small quantity of boiling water (wash well first and cut off the ends before cooking). Larger squash, such as the winter varieties, do require peeling for cooking by this method.
For baking, none require peeling however seeds should be removed. If small squash are to be baked whole, a slice is cut off the top or end and seeds removed.
Steaming or Boiling Method
• Peel squash, remove seeds and cut squash meat in small chunks.
• Cover bottom of cooking pot with boiling water to depth of 1 inch; add 1/2 teaspoon of salt & cover tightly to bring to a rapid boil.
• Add prepared pieces of squash; cover tightly and cook for 12 to 40 minutes (depending upon age and size of pieces).
• Once the squash is cooked to desired tenderness, strain then mash well and add butter and seasonings (salt & pepper).
Pan Fried (Sauteed) Squash: Basic Recipe
• Clean and prepare squash by peeling skin and removing seeds and pulp (young summer squash can be cooked with its skin on but wash well first).
• Cut into slices or chunks then cook in butter over medium-high heat (uncovered) until pieces are fork tender. Season with salt, pepper or choice of herbs (you can also cook with thinly sliced onion).
• Remove from heat and serve.
Baked Squash Method
Depending on the variety of squash being cooked, cut the squash in half or in pieces large enough for individual servings.
Scrape out seeds and stringy parts.
On each piece place 1 teaspoon of butter, 1 teaspoon of sugar or honey or corn syrup, and a sprinkle of salt. Or try butter, garlic cloves and fresh herbs.
Pour a third of a cup of boiling water onto the baking pan. Cover pan with lid or foil.
Bake in a moderately hot oven (400°F) for about 1 hour (remove cover for the last 20 minutes of baking).
Baked Stuffed Squash:
For small varieties of squash, try baking them stuffed!
Remove one end (save this piece) and clean out seeds and stringy bits. Fill with a bread and meat stuffing (meat should be cooked first), pack into squash lightly, replace the end piece and tie together with string, wrap each squash with greased paper. Place in a baking pan, add 1/3 cup boiling water to the pan and bake at 400°F for about 1 hour (time depends on size and age of squash). To serve, cut in slices.
How To Roast Squash
Cut squash in half, remove seeds and stringy bits, then cut again into individual portion sizes.
Coat squash pieces with olive oil then place on a baking sheet with the cut side facing up. Sprinkle with coarse salt and pepper if desired.
Roast at 400°F for one hour, turning pieces after 30 minutes or as needed to prevent burning.
Once the squash is cooked tender, remove from oven, scoop out the flesh and serve.
Alternate Method: You can also peel the squash first, remove seeds and stringy bits, then cut into 1/4″ slices (approximately). Proceed as above but cooking time will be closer to 30 minutes or so.
Tips
1 large acorn squash will yield 2 servings. Allow about 1/2 lb. per serving for other varieties.
Squash is cooked when it is fork tender throughout.
How to peel squash? You can peel them with either a sharp knife or a vegetable peeler, but you’ll find some varieties are far more difficult than others to peel. To make the job easier, try cutting the squash into smaller pieces before peeling. For especially stubborn toughies, try heating it for a few minutes in the microwave or in the oven (allow to cool a bit first before trying to peel so you don’t burn yourself).
Winter varieties include: Acorn, Autumn cup, Buttercup, Butternut, Hubbard, Spaghetti squash
Summer varieties include: Pattypan (or scallop squash), Yellow crookneck and Zucchini
4 Easy Recipes To Cook Squash
Spaghetti Squash Gratin
Yield: approximately 6 servings
Ingredients
1 spaghetti squash, baked until tender*
1 large (or two small) shallot(s), chopped
2 cloves garlic, minced
1 tablespoon butter
1/2 t. dried thyme (or 1 teaspoon fresh chopped thyme leaves)
1/2 cup heavy cream
2 tablespoons sour cream
1 cup grated parmigiano reggiano
divided
salt, to taste
fresh ground black pepper, to taste
Directions
Preheat oven to 450 degrees
Remove seeds and shred spaghetti squash. Place spaghetti squash strands in a large bowl, and discard shell.
Cook shallots in butter over medium-low heat until softened. Stir in garlic, cook for a minute longer. Scrape shallots and garlic into bowl with squash. Add thyme, heavy cream, sour cream, and half of the cheese. Toss together well until ingredients are evenly distributed. Pour into a greased casserole and top with remaining cheese.
Bake uncovered in a preheated 450 degree oven for 20 minutes or until lightly browned on top.
Karina's Gluten-Free Butternut Chili
Source: glutenfreegoddess.blogspot.com
Serves 6.
This savory chili has a fresh, vibrant taste with a Southwestern twist. Adding a splash of lime juice just before serving brightens the flavor and teases your taste buds.
Instructions
1 tablespoon extra virgin olive oil
6 cloves garlic, minced
1 teaspoon each: cumin, chili powder and ginger
1 medium red or sweet onion, chopped
2 celery stalks, chopped
1 red bell pepper, cored, seeded, diced
1 green bell pepper, cored, seeded, diced
2 cups butternut squash, cubed
3 cups gluten-free broth
1 28-oz. can Muir Glen Fire Roasted Tomatoes, diced or broken up, with juice
1 cup chopped green chiles- mild or hot, as you prefer
2 14-oz. cans black beans, rinsed, drained
1 14-oz. can white Northern beans, or red kidney beans, rinsed, drained
1 tablespoon golden balsamic vinegar or rice vinegar
1 tablespoon agave nectar
1 large fresh lime- for juice and garnish
Directions
To assemble in a slow cooker: Drizzle the olive oil in the bottom of the cooker; add the garlic and spices and stir to combine. Add the remaining ingredients except the lime juice. Gently stir with a wooden spoon or vinyl spatula (you don't want to mash the beans) to mix. Cover and follow the manufacturer's instructions for slow cooking a chili with canned (not dried beans). I cooked mine on low for five to six hours, for example.
To make on the stove top: Heat the olive oil in a large pot over medium heat (I would use a little more olive oil); add the spices, stir and heat through for a minute; add onions and stir for two to three minutes; add the remaining ingredients except the lime. Cover the pot and bring to a simmer; lower the heat and keep the chili at a slow simmer, covered; stir now and then, and check the consistency. Add a little more broth if needed, to thin. Cook for an hour or so until all the flavors have combined and the sauce is thickened and rich.
Before serving, squeeze in the juice from half a lime; stir. Taste test for seasoning adjustments - more lime? A pinch of salt? More heat? A touch more agave? Serve piping hot, as is, or with a garnish on top.
Garnish Ideas:
Chopped fresh cilantro
Wedge of lime
Crumbled blue corn chips
Roasted Spaghetti Squash with Parmigianno-Regianno
Ingredients
1 large spaghetti squash (about 5 pounds)
4 tablespoons olive oil
2 medium garlic cloves, finely chopped
1 medium shallot, finely chopped
3/4 cup finely grated Parmigiano-Reggiano cheese, plus extra for serving
Directions
Heat the oven to 400°F and arrange a rack in the middle. Cut squash in half lengthwise and scrape out seeds. Brush flesh with 2 tablespoons of the oil and season generously with salt and freshly ground black pepper. Place squash, cut sides up, on a baking sheet and roast until fork tender, about 50 minutes.
Remove squash from the oven and let sit at room temperature until cool enough to handle, about 30 minutes. Scrape flesh with a fork to make long squash strands; set aside.
Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat until shimmering, about 3 minutes. Add garlic and shallot, season with salt and freshly ground black pepper, and cook until softened and lightly brown, about 3 minutes.
Add reserved squash, toss with tongs to coat thoroughly, and cook until heated through, about 3 minutes. Remove from heat and add cheese a handful at a time while tossing squash to evenly coat. Serve with freshly ground black pepper and extra cheese.
From: www.tipnut.com
Butternut Squash Risotto
Ingredients
1 medium butternut squash (about 1 pound whole or 12 ounces cut up)
24 sage leaves
Salt and pepper
7 to 8 cups fat-free chicken (or veggie) stock
1 medium onion, diced small
3 1/2 tablespoons unsalted butter
2 cups uncooked Arborio rice
1/2 cup dry white wine
1/2 cup parmesan, grated
Directions
Peel squash, then dice into very small (1/4- or 1/3-inch) cubes. Combine squash, a few sage leaves, 1 cup stock, and a little salt in a heavy-bottomed pot. Bring to a simmer and cook until tender (but not too soft) about 5 to 10 minutes. (You want the cubes to keep their form when they’re stirred into the risotto.) Drain and reserve liquid, just in case.
While squash is cooking, add the rest of the stock to another pot, bring to a simmer, and keep it there. Meanwhile, finely chop 6 large sage leaves.
In another, larger, heavy-bottomed saucepan, heat 2 tablespoons of butter over medium until melted. Add chopped sage and cook about 1 minute. Add onion and cook until translucent, about 5 minutes. Turn heat to low, add rice and a pinch of salt and cook for 3 minutes, stirring often, until rice has turned slightly translucent. Turn the heat back up to medium, and add the white wine. Once the wine has been absorbed, add enough hot stock to cover the rice. Stir well and reduce the heat back down to medium-low.
Gently simmer the rice, stirring occasionally, until stock is absorbed. Add another 1/2-to-3/4 cup warm stock, and stir occasionally until new stock is absorbed. Repeat the process until all the stock has been absorbed by the rice, and rice is tender. This could take anywhere from 15 to 30 minutes. (It took me closer to 30.)
While all this is going on, sauté 10 sage leaves in a 1/2 tablespoon of butter until crisp, about 30 to 60 seconds, turning once halfway through. Rest on paper towel.
When rice is mostly tender, add cooked squash, Parmesan, and the remaining tablespoon of butter. Cook 3 to 5 minutes, until dairy is melted and squash is heated through. Salt and pepper to taste. Serve hot, using sage leaves as garnish.
From: www.tipnut.com
Curry-Roasted Butternut Squash and Chickpeas
Ingredients
2 large butternut squash (5 1/2 pounds)—peeled, seeded and cut into 1-inch dice
One 19-ounce can chickpeas—drained, rinsed and dried
1/4 cup extra-virgin olive oil
1 tablespoon mild curry powder
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground pepper
3 cups plain whole-milk yogurt
3/4 cup finely chopped cilantro
3 tablespoons fresh lemon juice
Directions
Preheat the oven to 375°. In a large bowl, toss the butternut squash with the chickpeas, olive oil, curry and cayenne and season with salt and pepper. Spread the squash cubes and chick peas on a large rimmed baking sheet and roast for 1 hour, or until tender.
Meanwhile, in a medium bowl, stir the yogurt with the cilantro and lemon juice and season with salt and pepper.
Spoon the roasted butternut squash and chickpeas onto a platter and drizzle with 1/2 cup of the yogurt sauce. Serve the remaining yogurt sauce on the side.
Recipes From: www.tipnut.com unless otherwise noted.
Taken from: http://tipnut.com/cook-squash/
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