Balsamic-Glazed Squash

Submitted by Marianne C., who says that it is delicious and one of her favourite recipes. This recipe prompted me to find out that you can eat the skin of winter squashes - why didn't anyone tell me? If the squash is cooked enough, the skin will also be tender and will provide a bit of texture contrast.

INGREDIENTS

2 acorn squashes, halved, seeded, and cut in 1-inch thick semicircles
3 shallots, diced
1/3 cup packed brown sugar or coconut sugar
1/3 cup balsamic vinegar
1/4 cup butter, melted
1/4 tsp sea salt
1/4 tsp ground pepper

DIRECTIONS

Move the rack to the bottom third of the oven. Preheat to 400 degrees Fahrenheit.

Arrange the squash in a 13 inch by 9 inch casserole dish. Whisk all the other ingredients together and pour over squash.

Bake, turning every 15 minutes, until the squash is tender when pierced with a fork and the glaze is thickened, about 50 to 60 minutes.

It's Still Winter...

Spring is most certainly around the corner, but let's face it: it is officially still winter. And that means there is still winter squash to be eaten. Check out these great tips from AllRecipes.com on how to love winter squash right.

If you've never handled one of those thick-skinned winter squashes before, the idea of actually cooking with it can be a little intimidating. Many recipes call for pre-cooked squash. Learn how to make the most of the creamy flesh of winter squash.

Baking Method

Cut smaller squash (like acorn squash) in half; scoop out the seeds. Place 2 teaspoons honey, brown sugar, or maple syrup and 1 tablespoon butter into their centers. Bake in a preheated 350 degrees F (175 degrees C) oven for about 30 minutes, or until easily pierced with a fork.

Roasting Method

Cut in half and seed squash. Place the squash halves, cut-side up, on a rimmed baking sheet. Rub the flesh with softened butter or oil, season with salt and pepper and drizzle with brown sugar, maple syrup or orange juice. Flip the squash over and roast them for 40 to 45 minutes in a preheated 400 degrees F (200 degrees C) oven. Roast the squash until the skin is blistered, browned and the flesh tender. Insert a fork or knife under the skin to test that the flesh is tender. When the squash has cooled the skin should peel off easily.
Roasting squash helps to maintain squash's delicate flavor. Once roasted and cooled, there are a plethora of cooking options available. One option is to mash the squash and use it in any recipe calling for squash purée. Roasted squash freezes extremely well and reheats easily. Don't be afraid to roast several squash at once and freeze it for use anytime.

Boiling Method

Cut the squash in half and discard the seeds. Peel and cut the squash into chunks. Place in a saucepan and cover with water. Bring to a boil and cook until the squash is tender. Let the chunks cool, then purée the flesh in a food processor or mash. To use the purée in pies, pass it through a strainer or sieve to remove any fibers or chunks.

Roasted Apple and Acorn Squash Soup

INGREDIENTS

2 apples, unpeeled, cored, cut in half
1 medium acorn squash, cut in half
2 Tbsp extra virgin olive oil
1 medium onion, chopped
1 clove garlic
4 cups vegetable broth
Sea salt and pepper to taste
Parsley, optional

DIRECTIONS

Preheat oven to 400° F. Place apples and squash upside down in a shallow pan with 1/4 inch of water. Bake for 35 minutes. Remove apples and set aside. Flip squash over. Drizzle with 1 tablespoon of olive oil and sprinkle with a bit of salt. Broil for 5 minutes. Remove from heat and set aside. When cool enough to handle, peel the squash.

In saucepan, heat remaining olive oil. Add onions and sautee for 5 minutes. Add garlic and sautee for 1 minute. Add vegetable broth, apples, and peeled squash. Bring to a boil. Simmer for 5 minutes. Remove from heat. Puree in blender to desired consistency. Season to taste with salt and pepper. Serve topped with freshly chopped parsley if desired.

Serves 6.

Acorn Squash Cake with Streusel Topping

INGREDIENTS

Streusel Topping:
1/2 cup firmly packed light brown sugar
1/3 cup white unbleached flour
1/2 tsp ground cinnamon
1/4 cup butter, softened
1/2 cup chopped pecans

Cake:
1/4 cup butter, softened
3/4 cup light brown sugar, firmly packed
1 large egg
1 cup cooked and mashed acorn squash
1/2 tsp vanilla extract
2 cups white unbleached flour
2 tsp baking soda
1/2 tsp sea salt
1 tsp ground cinnamon
1 cup chopped pecans

DIRECTIONS

Streusel Topping: Combine all ingredients in a bowl. Set aside.

Cake: Beat butter and sugar at medium speed with and electric mixer until creamy. Add egg, beating well. Stir in acorn squash and vanilla.

In a separate bowl, combine flour, baking soda, salt, and cinnamon. Gradually add to squash mixture, beating at low speed after each additon. Stir in pecans.

Pour batter into a greased 9-inch square pan, and sprinkle with Streusel Topping.

Bake at 350 degrees F for 40 minutes. Cool cake in pan on a wire rack.