Baked Winter Squash Food

ROASTED WINTER SQUASH

Steps:

• Preheat the oven to 400 degrees F.
• Peel the squash with a vegetable peeler. Halve lengthwise, discard the seeds, then cut into 1-inch dice. Place in a large bowl.
• Heat the butter in a medium skillet over medium-high heat. When the butter ceases to foam and has turned a light brown, pull the pan off the heat and immediately add the sage, rosemary, sugar, vinegar (stand back so as not to get splattered), and molasses. Mix well and bring up to a boil. Reduce heat and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors. Season with a pinch of salt and pepper.
• Pour the vinegar mixture over the squash and toss well, then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer. Place in the oven and roast, tossing at least once, until very tender and caramelized, about 1 hour. Set aside until cool enough to handle but still warm, so the liquids are runny.
• Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth. Use immediately, or refrigerate for up to 5 days, or freeze for up to 2 months.

WINTER SQUASH CASSEROLE

Steps:

• In a large bowl, combine the first 5 ingredients. Pour into a ungreased 13x9-in. baking dish. , Combine topping ingredients and crumble over the top. Bake, uncovered, at 350° for 45 minutes or until a thermometer reads 160°.

RISOTTO & BAKED WINTER SQUASH

Steps:

• Peel and cut up squash into cubes.
• Toss with 1 tablespoon olive oil and spread on a cookie sheet and bake 30-40 minutes at 425 degrees.
• Bring stock to a simmer and set aside.
• Heat last tablespoon of olive oil and add diced onion and cook still soft.
• Add 1/3 of cooked squash, minced garlic and 1/2 teaspoon salt.
• Add rice and cook until separated.
• Stir in one ladleful of warm stock and add sage. Keep adding stock as it is absorbed. Takes about 20-25 minutes.
• Taste and add seasoning if needed.
• Add remaining squash another 1/2 cup of stock for that creamy risotto look.
• Add parmesan and parsley and last add pepper.

BAKED WINTER SQUASH SOUP

Steps:

• Preheat oven to 350 degrees.
• Cut squash in half, scoop out seeds.
• Place squash in roasting pan, skin side down. In cavities place 1 T. butter and 1 t. sugar. Place carrots and onions around squash.
• Pour 2 cups of stock in pan, cover and bake for 2 hours.
• Remove and allow to cool. Scoop out pulp from squash and place in soup pot. Add carrots, onions and cooking juices.
• Add remaining stock and mace, ginger, cayenne and salt to taste. Stir and bring to boil. Reduce heat and simmer 10 minutes.
• Puree until smooth. Adjust seasonings.
• Serve with garnish of creme fraiche and chives.

BAKED WINTER SQUASH

Steps:

• Cut squash in half lengthwise; remove and discard seeds. Place squash, skin sides down, in a 13- x 9-inch baking dish.
• Place 1 tablespoons butter and 1 teaspoons honey in the cavity of each squash half; sprinkle squash evenly with salt and pepper. Add water to baking dish to a depth of 1/4 inch.
• Bake, covered, at 400° for 30 minutes; uncover and bake 15 more minutes or until squash is tender.