The nip of frost in the air and the smell of wood smoke outdoors are sublime companions to the scents of cinnamon baked apples and nutmeg-laced butternut squash in the kitchen. This is the perfect time to raid the last of the farmers’ markets and pumpkin farms to pick up the end-of-season bargain squash in every hue and flavor. Load the car with pie pumpkins, buttercups, Turk’s turbans, blue hubbards and kubochas.
Storing squash and pumpkins
Winter squash and pumpkins can be stored for months in a cool basement if you wash them with soapy water and dry them well. Store on wire racks in a cold room. A basement that stays in the 50’s is just about the right temperature.
Pumpkins are king
Pumpkins are the kings of winter squash. Pumpkin pie made from fresh pumpkin is unlike anything you’ve ever tasted, and pumpkin is also delicious when baked and mashed like potatoes. Look for small pie pumpkins, cheddar pumpkin, Cinderella pumpkin and pink or green pumpkins.
Easy to bake
Although often daunting because of the size, all it takes to bake most winter squashes is to cut them in half and invert them on a rimmed cookie sheet. You can remove the seeds before baking, especially if you want to toast the seeds, or you can bake with the seeds intact and remove them after baking. They come out more easily this way.
Bake for an hour or so at 350 degrees, depending on the size of the squash. Serve with butter, brown sugar, maple syrup or stuffed with whatever sounds luscious. All winter squashed are cooked the same way, and can be interchanged in almost any recipe.
The cooked flesh freezes well, and if you measure it into freezer bags in one cup batches, it’s ready to pull out for use whenever the mood hits to make muffins or squash bread. Or soup!
Spaghetti squash is a little different in that when it is cooked, you can separate the flesh into strands that really do resemble spaghetti. The “spaghetti” is delicious with a little butter and parmesan or even spaghetti sauce. And it doesn’t have the high calories of pasta.
My favorite recipe of the season is squash or pumpkin soup, flavored in any number of ways.
Easy Squash Soup
small butternut squash, pumpkin or other winter squash
1 c. chopped onion
2 t. oil
5 c. chicken or vegetable broth
2 T. molasses
1 t. curry powder or 2 T. red curry paste
¾ t. salt
1/8 t. cayenne or more to taste
⅔ c. half and half or coconut milk
Sliced red sweet or chili peppers for garnish
Mix onions with oil and spread on pan around squash. Roast at 425 45 minutes or until tender. Scoop out pulp, measure about three cups, and add with rest of ingredients to heavy pot. Bring to boil and simmer 5 minutes. Puree in blender and return to pan. Add half and half or coconut milk and warm until heated.
Serve with a drizzle of Sriracha or coconut milk, sliced red chilis, crumbled crisp bacon if you have meat eaters in the house, or chopped parsley or cilantro if desired.
©Kate Jerome 2019