Sweet Roasted Winter Squash Food

SWEET ROASTED WINTER SQUASH

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Cover a baking pan with aluminum foil and coat with vegetable oil.
• Remove acorn squash stems, cut in half lengthwise, and clean out the seeds. Place squash cut side-down onto the prepared baking pan.
• Roast in the preheated oven until tender, 30 to 60 minutes, depending on the size of the squash
• While squash roasts, place brown sugar, butter, sea salt, cinnamon, and allspice in a small bowl. Microwave to melt the butter, about 30 seconds; stir to combine.
• Remove squash from the oven, turn over, and coat with the sugar mixture. Continue to roast for 5 minutes more.

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 and season with salt and pepper.
• 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, sugar, vinegar (stand back so as not to get splattered), molasses and toasted spice rub. Mix well and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors.
• 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 45 minutes to 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, refrigerate for up to 5 days, or freeze for up to 2 months.
• Serving suggestions: Serve the puree on its own as a side dish for roast chicken, turkey, or pork; stir into polenta just before the end of cooking; use as a stuffing for ravioli; make into a soup; or use to flavor pastina. Or omit the sage, season with ground cinnamon and freshly grated nutmeg to taste, and use as a substitute for canned pumpkin in your favorite pumpkin pie recipe.
• Variation for Smoky Butternut Squash: Cook the prepared squash on a baking sheet in a covered grill with soaked chips to give a slightly smoky taste. Substitute in any of the recipes that call for roasted squash. If cooking kabocha, acorn, or other difficult-to-peel squash, cut in half, scoop out the seeds, and rub the insides and cut edges with the vinegar/molasses mixture. Place on a baking sheet, cut sides up, and roast at 400 degrees F until tender. Scoop out and puree.
• Toasted Spice Rub:
• Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool.
• Put mixture into a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in a glass jar in a cool, dry place, or freeze.
• Chef's notes: Toasting freshens spices, releases their oils, and makes them more fragrant, as well as adding a new dimension of flavor.
• Taste your chili powder before adding and, if spicy and hot, cut back the amount. California chilies are almost sweet, not hot.
• Yield: about 1 cup

! ARRIBA ! BAKED WINTER SQUASH MEXICAN-STYLE

Steps:

• *NOTE: Two separate seasoning suggestions are given. Make a choice and proceed with recipe.
• Depending on size of squash, cut into half or fourths.
• Remove seeds.
• For spicy squash, drizzle (roughly 1/2 teaspoon) olive oil or melted butter over each cut squash piece. Season with Mexican Seasoning Mix II.
• For sweet squash, drizzle (roughly 1/2 teaspoon) melted honey, butter, grated piloncillo (or any combination of) over each cut squash piece. Season with Sweet Mexican Spice Mix.
• Bake at 350 degrees, again depending on size, for 40 minutes up to an hour, until a fork can easily pierce the skin.
• Be careful not to burn the squash especially if you opt to use sugar or butter. If you feel more comfortable, cover the squash with aluminum foil the first half hour, give or take, of baking.
• If desired, season with salt.
• Note for Vegan use piloncillo.

BROWN-SUGAR-GLAZED WINTER SQUASH

Steps:

• Preheat oven to 400°F and adjust oven rack to upper-middle position and place baking sheet on rack to preheat.
• Divide squash in half lengthwise and remove seeds.
• Remove preheated baking sheet from oven and place squash halves on it cut side down.
• Return to oven immediately and roast until tender and flesh is easily pierced through skin with skewer, 40 to 50 minutes.
• Remove from oven and flip squash so cut side is up and set oven to broil.
• In small bowl, whisk together the butter and sugar. Brush butter mixture on squash, sprinkle with salt and pepper, and place under broiler until browned and crisp, about 5 minutes. Serve.
• VARIATION FOR SMALL WINTER SQUASH.
• Follow recipe above using 2 medium acorn, delicata, or sweet dumpling squash (1 to 1 ½ pounds each).
• Reduce roasting time to 20 to 30 minutes.
• Reduce butter and brown sugar to 3 tablespoons each.

SWEET AND SOUR WINTER SQUASH

Steps:

• Preheat the oven to 400 degrees. In a baking dish large enough to accommodate the squash in an even layer, toss the squash with 1 tablespoon of the olive oil, and salt and pepper to taste. Cover and place in the oven. Roast 20 minutes, until not quite tender. Remove from the heat.
• Dissolve the sugar in the vinegar in a small bowl. Heat the remaining olive oil over medium heat in a large, heavy skillet, and add the garlic and the squash. Cook, stirring gently, for a few minutes, until fragrant and the squash is tender but not too soft - about 3 to 5 minutes. Add the sugar and vinegar, and continue to cook, stirring gently, until the liquid is just about gone. Add the mint, cook for another minute, and remove from the heat. Serve hot, warm or room temperature.