Did you know there are over 100 types of squash including summer squash (most common varieties are zucchini, crookneck, and scallop), ornamental squash (gourds and other lumpy-bumpy, oddly-shaped varieties like Turk’s Turban), and winter squash, varieties that include acorn, butternut, delicata, and spaghetti. What you may not know about winter squash is that they are actually harvested in the summertime but get their name based on how long they keep, generally well into the winter months even without refrigeration.
Most squash varieties have a mild, nutty flavor, and silky texture, making them ideal for roasting, stuffing, and for soups. Try one of these recipes now, or save for Thanksgiving or Christmas, both of which are just around the corner!
WINTER SQUASH SOUP WITH CROUTONS
Serves 8 to 10
Use any combination of winter squash — butternut, acorn, carnival, and sweet dumpling work well — to make this soup, which also uses a potato for thickening. Serve it in little hollowed-out pumpkins, if you wish, and top with homemade croutons.
For the soup
5 tablespoons butter
5 cups winter squash, cut into 1/2-inch pieces
1 leek, green and white parts, chopped
1 small carrot, chopped
1 celery stalk, chopped
1 large potato, peeled and cut into 1/2-inch pieces
2 sprigs fresh thyme
2 fresh sage leaves
4 cups homemade chicken stock or canned low-salt chicken broth
Salt
Ground black pepper
1/2 cup heavy (whipping) cream
Chopped fresh chives, for garnish
1.In a large saucepan over medium heat, melt the butter. Add the squash, leeks, carrot, celery, and potato; stir to coat. Cover; cook for 12 to 15 minutes, or until the vegetables are soft but not browned. Stir in the thyme and sage.
2. Add the stock. Bring to a boil, and then reduce heat to low. Cover; simmer, stirring occasionally, for about 30 minutes, or until the vegetables are tender. Remove the thyme sprigs and sage leaves; let cool.
3. Working in batches, transfer the soup to a food processor or blender (oor use an immersion blender); purée until smooth. (May be prepared to this point 1 day ahead). Return soup to same pan, stir in cream; bring to simmer. Season with salt and pepper.
4. To serve, ladle soup into bowls; sprinkle with chives and serve with croutons.
For the croutons
1 loaf of crusty bread, cut into 1-inch cubes
2 tablespoons extra-virgin olive oil
3 tablespoons butter, melted
Salt
Ground black pepper
1/2 teaspoon garlic or onion powder.
1/4 cup finely grated Parmesan cheese
1. Preheat the oven to 350F°. In a large bowl, toss the bread cubes with oil and butter until evenly coated. Sprinkle with salt, pepper, garlic or onion powder, and cheese. Toss well to distribute seasonings. Divide between two large baking sheets.
2. Bake, stirring halfway through, for about 15 minutes or until golden and crisp.
Let cool completely. Store in an airtight container for up to 2 weeks.
GLAZED HASSLBACK SQUASH
Serves 8 to 10
The term “hasselback” refers to a style of preparing a vegetable, most often a potato, by cutting it in such a way as to resemble a fan or accordion when roasted. The technique works beautifully with butternut squash, too, creating a showstopper side dish that’s delicious glazed and topped with pecans. This make-ahead dish will be a great addition to your holiday table.
1 large butternut squash (about 3 pounds)
1 tablespoon olive oil
Sea salt
Ground black pepper
2 tablespoons fresh thyme
1/4 cup maple syrup
3 tablespoons unsalted butter
2 tablespoons apple cider vinegar
1/4 cup chopped pecans
Pomegranate arils, for garnish
1. Preheat the oven to 425°F. Cut squash in half lengthwise; scoop out seeds. With a vegetable peeler, remove the skin. Rub all over with oil; season with salt and pepper. Transfer to a baking dish large enough to hold halves side by side. Roast for 15 to 18 minutes or until the squash begins to soften when pierced with the tip of a sharp knife.
2. In a small saucepan, cook maple syrup, butter, and vinegar over medium-high heat, stirring occasionally, for 6 to 8 minutes or until thick enough to coat the back of a spoon. Reduce heat to low; keep warm.
3. Transfer the squash to a cutting board cut side-down; let cool slightly. Place a wooden spoon on both sides of the squash (to prevent cutting all the way through). With a sharp knife, cut the squash crosswise. Return squash to baking dish; season with salt, pepper, and thyme.
4. Roast squash, basting with glaze every 10 minutes, for 45 to 60 minutes or until tender and lightly browned. At serving time, sprinkle with pecans and pomegranate arils. (Squash can be stored, covered and refrigerated, for up to 3 days; reheat at 375°F for 20 to 25 minutes or until heated through).
ROASTED SQUASH HUMMUS
Makes 2 Cups
Although hummus is not traditionally associated with Irish cookery, it’s a great go-to dip for easy entertaining wherever you live. You can increase the flavor and nutritional value by adding butternut squash. You can find it pre-cut in many supermarkets, making it even more user-friendly for this delicious dip.
1 1/2 cups cubed butternut squash
Sea salt
Ground black pepper
Extra virgin olive oil
1 (15-ounce) can chickpeas, drained and rinsed (reserve 3 tablespoons liquid)
1/4 cup tahini (sesame paste)
3 tablespoons reserved liquid
2 garlic cloves
1 teaspoon ground cumin
Juice of 1 lemon
Roasted squash seeds, for topping (optional)
Rosemary sprigs, for garnish (optional)
Carrots, crackers and toasted pita bread, for serving
1. Preheat the oven to 425°F. In a large bowl, toss squash cubes with salt, pepper, and olive oil. Spread in a single layer on a rimmed baking sheet.
2. Roast, turning once or twice, for 20 to 25 minutes, or until squash is lightly browned and tender; let cool for 10 minutes.
3. Transfer squash to a food processor or blender. Add chickpeas, 1 tablespoon reserved liquid, garlic, cumin, and lemon juice. Process until smooth, adding remaining reserved liquid, if needed. (Cover and refrigerate for up to 1 day, if desired).
4. Transfer to serving bowl and swirl top using back of a spoon; drizzle with additional olive oil. Garnish with roasted seeds and rosemary sprigs (if using) and a few additional grinds of pepper. Surround with carrots, crackers, and pita bread.
Margaret Johnson’s “Recipes” page expands this year to “Ireland Hopping: Adventures in Food, Drink, and Travel.” For further details on her work or to order a signed cookbook, visit irishcook.com.
