Know Your Squash

This 2010 Pumpkin Season, here at T and A Farm, we have four types of squash. Lets take a look at them!

Ms. Abby says...

Squash could also be cook until tender in 350 oven. Just cut in half and place cut side down in baking dish with half inch to inch of water. Acorn squash is so sweet if cooked long enough and is creamy not stringy.

When you are done learning about our squash, try some of the Squash Recipes!

(All Courtesy of Whats Cooking America and Specialty Produce)

Acorn Squash

As its name suggests, this winter squash is small and round shaped like an acorn. It's easy to slice into halves and fill with butter. A small acorn squash weighs from 1 to 3 pounds, and has sweet, slightly fibrous flesh. Its distinct ribs run the length of its hard, blackish-green or golden-yellow skin. In addition to the dark green acorn, there are now golden and multi-colored varieties. This squash is not as rich in beta-carotene as other winter squashes, but is a good source of dietary fiber and potassium, as well as smaller amounts of vitamins C and B, magnesium, and manganese. Try toasting the seeds just as you would pumpkin seeds! Or Try Martha Stewart’s Acorn Squash and Honey Pie! (Pictured Below)

 

Butternut Squash

Butternut is the most widely grown winter squash. Beige colored and shaped like a vase or a bell. This is a more watery squash and tastes somewhat similar to sweet potatoes. It has a bulbous end and pale, creamy skin, with a choice, fine-textured, deep-orange flesh with a sweet, nutty flavor. Some people say it is like butterscotch. It weighs from 2 to 5 pounds. The more orange the color, the riper, drier, and sweeter the squash.  Butternut is a common squash used in making soup because it tends not to be stringy. Try the Martha Stewart's Butternut Squash and White Bean Soup! (Pictured Below)

Carnival Squash

Cream colored with orange spots or pale green with dark green spots in vertical stripes. Carnival Squash have hard, thick skins and only the flesh is eaten. It is sometimes labeled as a type of acorn squash. The delicious yellow meat is reminiscent of sweet potatoes and butternut squash and can be baked or steamed then combined with butter and fresh herbs. It is also great in soups. Fat-free and sodium-free, a three-fourths cup serving provides fiber, carbohydrates, protein, vitamin A, vitamin C, calcium, iron and thirty calories making it a great healthy food! Try Creamy Carnival Squash Bisque. (Pictured Below)

Spaghetti Squash

A small, watermelon-shaped variety, ranges in size from 2 to 5 pounds or more. It has a golden-yellow, oval rind and a mild, nutlike flavor. The yellowiest Spaghetti squash will be the ripest and best to eat. Those that are nearly white are not very ripe. Although it may seem counterintuitive, larger spaghetti squash are more flavorful than smaller ones. When cooked, the flesh separates in strands that resemble spaghetti pasta and may used in place of regular noodles. Spaghetti Squash can be stored at room temperature for about a month. Spaghetti squash also freezes well. Try Martha Stewart’s Roasted Spaghetti Squash With Herbs! (Pictured Below)

 

Macaroni and Cheese with Butternut Squash

Macaroni and Cheese with Butternut Squash
By Martha Stewart

Ricotta and pureed squash give this familiar dish its creaminess.
Serves 6

Ingredients
1 small butternut squash (about 1 pound) , peeled, seeded, and cut into 1-inch cubes (about 3 cups)
1 cup homemade or low-sodium canned chicken stock, skimmed of fat
1 1/2 cups nonfat milk
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
3/4 teaspoon coarse salt
Freshly ground black pepper
1 pound elbow macaroni
4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)
4 tablespoons Parmesan cheese, finely grated (1 ounce)
2 tablespoons fine breadcrumbs
1 teaspoon olive oil
Olive-oil cooking spray
1/2 cup part-skim ricotta cheese

Directions
Preheat oven to 375 degrees. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.

Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan.

Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture.

Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more. Serve immediately.

Creamy Carnival Squash Bisque

Creamy Carnival Squash Bisque by Leah Gabriel Nurik

This bisque recipe unites all of the flavors of fall – with a creamy taste reminiscent of a sweet potato and a dash of cinnamon - in a healthful soup, This recipe is simple and fast enough to use as a great first course for a weeknight meal, but is impressive and versatile enough to be served at the swankiest of dinner parties or on your Holiday table.

Ingredients:
3 pats of butter
2 tablespoons of flour
1 small onion minced
2 medium sized carnival squash - about 6 pounds
6 cups of Vegetable Culinary Stock or Chicken Culinary Stock
3 sprigs of fresh thyme
1/2 teaspoon of cinnamon
1.2 teaspoon of nutmeg
1 cup of Light Cream
For garnish:
1 tablespoon of sour cream per serving
1 ½ teaspoons of minced chives

Directions:
Prior to starting soup, preheat oven to 350 degrees and prick the carnival squashes with a fork, and bake carnival squash whole for 50 minutes. This can be done a day before in advance. Cool.

When cooled, cut carnival squash open, remove seeds and scoop out the flesh. In a food processor, puree flesh with as much stock as needed to achieve a smooth consistency.

In a Dutch oven, melt butter, and add onions, sautéing until translucent. Remove onions from Dutch oven, and add flour to melted butter, stirring constantly to make a basic rue.

Next, whisk in 6 cups of stock, vegetable or chicken, depending on individual taste, and bring to a boil.

Add pureed carnival squash, stirring. Bring back to a boil and reduce heat to a simmer. Add salt, thyme and pepper. Cover.

Allow bisque to simmer for 35 minutes, stirring occasionally. Reduce heat to low and stir in cream. Serve with sour cream and sprinkle with chives.

Squash and White Bean Soup

Squash and White Bean Soup
By: Martha Stewart

Hearty soup with butternut and beans will warm kids up on a chilly fall day; leaf-shape toast makes cute "crackers" If you prefer, substitute chicken broth for the beef broth. For even more flavor, sprinkle each bowl with grated Parmesan cheese before serving.
Serves 4-6

Ingredients
3 tablespoons olive oil
1 celery stalk, strings removed, cut into 1/2-inch pieces (about 1/2 cup)
1 medium onion, diced (about 1 cup)
1 garlic clove, minced
1 1/2 pounds (about 2 cups) butternut squash, peeled and seeded, flesh cut into 3/4-inch cubes
1 cup canned diced tomatoes, drained
4 cups low-sodium canned beef broth
4 thin slices sandwich bread
1 cup canned great Northern white beans, rinsed and drained

Directions
Heat 2 tablespoons oil in a medium pot over medium heat until hot but not smoking. Add celery; cook, stirring, 2 minutes. Add onion and garlic; cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in squash and tomatoes; cook until liquid has evaporated, about 5 minutes. Add broth; bring to a boil. Reduce heat to medium-low; simmer until squash is tender, 18 to 20 minutes.\

Meanwhile, preheat oven to 350 degrees. Use a leaf-shape cutter to cut leaves from bread; arrange on a baking sheet. Brush with remaining tablespoon oil; bake until just golden, about 10 minutes.

Add beans to pot, and cook until they are warmed through, about 2 to 4 minutes. Season with salt and pepper to taste. Serve.

Acorn Squash and Honey Pies

Acorn Squash and Honey Pies and Cornmeal Pie Dough
By: Martha Stewart

An appealing alternative to pumpkin pie, these small pies are filled with acorn squash, a delicious yet underused vegetable. Cornmeal gives the crust texture and enhances the pies; slightly nutty flavor.
Makes: Four 5inch Pies

Ingredients:
3 small acorn squash, (about 3 pounds)
1 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 teaspoon ground ginger
4 large eggs, plus one large egg yolk
1/2 cup plus 1 tablespoon milk
3/4 cup honey
Cornmeal Pie Dough (Recipe Below)
All-purpose flour, for dusting
Vegetable-oil cooking spray

Directions
Cut squash in half lengthwise; remove seeds. Set a steamer rack inside a large pot with 2 inches of simmering water, and steam squash until tender, 15 to 20 minutes. Set aside to cool.
Scrape flesh from the shells of the cooled squash, and puree in the large bowl of a food processor until smooth. Add salt, cinnamon, and ginger. Add eggs, 1/2 cup milk, and honey. Pulse until thoroughly combined.
On a lightly floured surface, roll out one disk of dough 1/8 inch thick. Drape over pie pan, trimming edges to fit rim of pan. Create decorative edge as desired. Repeat with remaining dough and pie pans. Mix egg yolk and remaining tablespoon milk; brush over surface of dough.
Heat oven to 425 degrees. Divide filling among pie crusts. Transfer pies to lower rack in oven, and bake for 10 minutes. Lower oven temperature to 350 degrees. and bake until filling is barely set, 25 to 30 minutes more; it will continue to cook as it cools. If crusts get too dark before the custard is done, make a tent with aluminum foil around crust. Transfer pies to wire rack to cool. Serve cold or at room temperature. Pies can be stored in the refrigerator up to two days.

 

Cornmeal Pie Dough
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal, preferably stone-ground
1/2 cup sugar
1 teaspoon salt
8 tablespoons (1 stick) unsalted butter, chilled and cut into small pieces
2 large egg yolks

Directions:
In large bowl, mix together flour, cornmeal, sugar, and salt. Using your fingers, mix in butter until crumbly. In a small bowl, combine egg yolks and 3 tablespoons ice water. Add egg-yolk mixture to flour mixture. Using a fork, mix quickly and lightly. Knead dough lightly in bowl until dough holds together; add up to 1 tablespoon ice water if dry. Divide dough into four equal balls. Press each ball into a disk; wrap in plastic. Chill until firm, about 30 minutes.

Roasted Spaghetti Squash with Herbs

Roasted Spaghetti Squash with Herbs
By: Martha Stewart

Makes: 4 Servings
Prep: 10 minutes
Total: 65 minutes

Ingredients:
1 spaghetti squash (about 4 pounds), halved lengthwise, seeds removed
1 tablespoon extra-virgin olive oil, plus more for brushing
1 tablespoon packed light-brown sugar
Coarse salt and freshly ground pepper
1/2 cup grated Parmesan cheese (about 2 1/2 ounces)
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh cilantro
1/4 cup blanched hazelnuts (1 ounce), toasted and coarsely chopped

Directions
Preheat oven to 400 degrees.

Brush cut sides of squash with oil, and sprinkle with sugar and salt and pepper to taste.
Place squash, cut sides down, on a rimmed baking sheet.
Roast until tender, about 45 minutes. Let cool slightly on sheet on a wire rack, about 10 minutes.

Scrape squash with a fork to remove flesh in long strands.
Place in a large bowl.
Add oil, Parmesan, parsley, cilantro, hazelnuts, 1 teaspoon salt, and pepper to taste.
Toss, and serve immediately.