Autumn Squash Food

AUTUMN SQUASH BAKE

Steps:

• Combine all ingredients in a 3-qt. baking dish coated with cooking spray. Cover and bake at 350° for 50-55 minutes or until squash is tender.

AUTUMN SQUASH

Steps:

• In a large bowl, combine the squash, 1/4 cup cracker crumbs, 2 tablespoons butter, egg, brown sugar, mustard, salt and pepper., Pour into a greased 2-1/2-cup baking dish. Combine remaining crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 20 minutes or until a knife inserted in the center comes out clean.

AUTUMN SQUASH SOUP

Steps:

• Cut the squashes in half vertically and arrange them face-up on a sheet pan. Drizzle 1 tablespoon of olive oil on top of the squash and bake in the oven at 400 degrees for about an hour. Remove the squash when it's tender and soft. Set aside to cool.
• Chop up the onion, garlic, and jalapeño and put them in a big soup pot with the other tablespoon of olive oil over medium heat. Saute for about 10 minutes until the vegetables begin to soften, stirring frequently. Add in the vegetable stock, coconut milk, and a sprinkle of salt and pepper. Chop up the sage and thyme and add it to the pot and stir. Remove the squashes from their skins by either scooping out the flesh or cutting into big moons and slicing like a cantaloupe. Drop the cooked squash into the soup. Pour in the maple syrup (optional) and stir.
• Puree the soup with an immersion blender or with your food processor or blender. When the soup is smooth, it's ready to eat. Adjust seasonings to your taste.
• Tip 1: Try adding a little curry powder to this recipe for an extra kick of flavor. I love curry seasonings in squash soup, and I bet it would be a nice addition if you're a curry lover.
• Tip 2: This makes a pretty thick soup. If you like it a little thinner, you can always increase the amount of vegetable stock in the recipe.
• Autumn Squash Soup.

AUTUMN GOLD SQUASH SOUP

Steps:

• Bake or boil the squash. To bake, halve the squash and scoop out the seeds. Place the squash halves cut side down on an oiled baking sheet and cover loosely with aluminum foil. Bake at 350 degrees until tender, about one hour. Scoop out the pulp and discard the skin. To boil, peel the squash, halve it, and scoop out the seeds. Cut it into chunks and place them in a saucepan with water to cover. Bring the water to a boil and cook until the squash is tender, about 15 minutes. Drain and reserve the liquid.
• Meanwhile, saute the chopped onion in the oil with the nutmeg, cinnamon, thyme, and bay leaves until the onion is translucent. Add the diced carrot and celery and the water (if you boiled the squash, use the reserved liquid). Cover and simmer until the carrots are Tender. Remove the bay leaves.
• In a blender or food processor, puree the cooked squash, the onioncarrot mixture, and the juices in batches. Gently reheat the soup. Add salt and pepper to taste.

AUTUMN BUTTERNUT SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter or spray a 3-quart casserole dish with cooking spray.
• Stir butternut squash, 1/4 cup softened butter, 1 tablespoon brown sugar, salt, and pepper together in a bowl.
• Melt 1 1/2 tablespoons butter in a large skillet over medium heat; stir in apples and white sugar. Cover skillet and simmer over low heat until apples are barely tender, 5 to 10 minutes.
• Whisk flour, oats, 1/3 cup brown sugar, and cinnamon together in a bowl. Cut 1/4 cup butter into flour mixture using a pastry blender until mixture resembles coarse crumbs; stir in pecans.
• Spread apple mixture into the prepared casserole dish. Spoon butternut squash mixture over apples; sprinkle with topping.
• Bake in the preheated oven until bubbling and lightly browned, about 25 minutes.

AUTUMN SQUASH SALAD

Steps:

• Preheat the oven to 375°. Heat the pickling liquid over medium-high heat in a medium saucepan and add the Hubbard squash ribbons. Simmer until tender, about 5 minutes. Set aside to cool in the liquid.
• In a medium-sized roasting pan, toss the kabocha squash wedges with salt, pepper, and a drizzle of olive oil. Roast until tender, about 15 minutes. Set aside.
• For the dressing, whisk together the vinegar, honey, and grated garlic in a bowl and slowly add the 1/4 cup olive oil until well mixed.
• Here, our fingers are our best tools. Wash your hands and tear the kale into bite-sized pieces and distribute on a platter. Layer on the pickled Hubbard squash, roasted kabocha squash, blanched delicata squash, and the watermelon radish slices. Drizzle on the dressing, then gently run your fingers through the salad to distribute the dressing without breaking the delicate squash slices. Lace a few slices of ham over the top and scatter the toasted pumpkin seeds and cilantro.

AUTUMN BAKED ACORN SQUASH

Steps:

• Preheat oven to 375 degrees.
• Cut squash in half from top to bottom and scoop out seeds.
• Slice a thin strip off the bottom of the halves so that the squash does not rock when placed in a baking dish.
• Place the slices form both apples in the cavity of the squash.
• Drizzle honey over the apple slices.
• Sprinkle brown sugar and cinnamon over the apples, make sure to get the edges of the squash too.
• Top apple slices with the cranberries and chopped pecans. Dot with butter.
• Place in oven and bake 1-1/2 hours or until squash is fork tender.

AUTUMN SQUASH SOUP WITH PUFF PASTRY

Steps:

• Preheat the oven to 400°F. Place the squash half, cut side down, in a pie tin or small baking dish with 1/2 inch of water. Bake, uncovered, until the flesh can be easily pierced with the tip of a paring knife, about 40 minutes, adding a little more water if necessary. When cool, scoop the flesh out of the skin. You should have about 1 cup.
• Pierce the sweet potato in several places with a fork. Place it in a pie tin or on a baking sheet and bake alongside the squash until tender when pierced, about 1 hour. When cool enough to handle, scoop the flesh out of the skin. You should have about 1 cup.
• Melt the butter in a large pot over medium heat. Add the onion and sauté until soft, about 5 minutes. Add the brandy and simmer for 1 to 2 minutes to burn off the alcohol. Add the squash, sweet potato, ginger, cinnamon, and stock. Bring to a simmer and cook gently for about 5 minutes to blend the flavors.
• In a blender or food processor, puree the contents of the pot until smooth. Pour into a clean pot. Whisk in the cream. Thin with additional stock if needed to achieve a pleasing soup consistency. Season to taste with salt and pepper. Let cool to room temperature.
• Preheat the oven to 425°F. On a lightly floured work surface, roll the puff pastry to a 1/8-inch thickness. Cut 6 rounds, each 2 inches larger in diameter than the top of the soup bowl (for a 5-inch bowl, cut a 7-inch round). To guide you, invert a bowl onto the flattened pastry and cut around it. You can gather and reroll the scraps once. Put the rounds on a baking sheet and refrigerate for 20 minutes.
• Divide the soup among 6 ovenproof bowls. Brush the rim of each bowl with egg wash. Cover with a round of pastry and press the pastry firmly around the sides so the top is taut, like a drum. Make sure there are no cracks in the pastry. Brush the tops lightly with egg wash.
• Bake until the pastry is puffed and golden brown, about 25 minutes. Serve immediately.
• Enjoy with Cakebread Cellars Chardonnay Reserve or another full-bodied, oak-aged white wine.

AUTUMN SQUASH CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place the squash pieces in a saucepan and cover with water. Bring to a boil and cook until the squash is tender, about 15 minutes. Drain; then mash the squash with 1/4 cup butter, 1 tablespoon brown sugar, salt, and white pepper.
• Heat the 1 1/2 tablespoons butter in a large skillet over low heat; stir in sliced apples and sprinkle with the white sugar. Cover and cook over low heat until barely tender, about 5 minutes, stirring occasionally. Spread the apples in a 3-quart casserole. Spoon the mashed squash evenly over the apples.
• Stir together the cornflakes, pecans, the 1/2 cup brown sugar, and melted butter. Sprinkle the cornflake mixture evenly over the squash.
• Bake in the preheated oven until heated through, about 15 minutes.