ATH: Cooking with Butternut Squash

  • By Kyle Valentini
  • November 26, 2010
  • 348
                        
We often think of butternut squash as autumn fare. It carries us into winter quite well with its rich color, delicious aroma and surprising ease of use. The tall, thick-skinned squash is a bit intimidating but you might be surprised at how versatile it is. Using squash in your holiday recipes will make them stand out. So you might ask: how do I get to the part of the squash I actually want to eat? Peeling is unnecessary in many recipes. Simply cut the squash in half length-wise, scrape out the seeds, place a small amount of butter on each squash half and bake in a preheated oven cut side up for a half an hour. Longer cooking time may be required for larger squash. You’ll know when it done. Scoop out the cooked flesh and use in your recipes. If a recipe calls for diced or chopped butternut squash don’t throw the towel in just yet. Peeling the squash is not as difficult as it looks. Using a sharp knife and one that is the appropriate size for you and the squash, cut the top and bottom off the squash. Stand the squash on its end and cut downward to remove the thick skin. Once peeled, cut the squash in half length wise. Scoop out seeds and stringy pulp. Chop or dice as called for in your recipe. Small uniform pieces of squash look wonderful in soups, stews, casseroles or salsas. When compared to pumpkin pie, butternut squash pie will win every time. It’s just better. Use a 9 inch pie plate for this recipe, preferably a glass one. You can make crust or buy the kind you find in your grocer’s dairy section. Butternut Squash Pie In a large, heavy saucepan, whisk together thoroughly: 1½ cups freshly cooked butternut squash 8 ounces (scant 1 cup) sour cream ¾ cup sugar 3 large egg yolks (reserve the whites) 1 teaspoon ground cinnamon ½ teaspoon ground ginger ½ teaspoon ground nutmeg ¼ teaspoon ground cloves or allspice ¼ teaspoon salt Continue whisking constantly and heat until just warm. With an electric mixer beat on medium speed until foamy: 3 large egg whites ¼ teaspoon cream of tartar When soft peaks form add: ¼ cup sugar Increase the speed to high and beat until the peaks are stiff and glossy. Using a large rubber spatula, gently fold the egg whites into the squash mixture. Pour the filling into the prepared crust. Bake in a preheated 350 degree oven until the top has browned lightly and feels softly set when touched, 40 to 50 minutes. Let cool completely on a rack. Pie can be refrigerated for a day. Let warm at room temperature for 30 minutes before serving. If you like, serve with whipped cream. Butternut Squash Salsa 1/2 small butternut squash, chopped in tiny little pieces 1/2 sweet onion, chopped 1 apple, chopped 1/2 sweet pepper, chopped 1 small jalapeño pepper, chopped 1/4 cup pomegranate arils 2 tablespoons fresh chopped parsley 1 tablespoon rice wine vinegar 1/2 teaspoon honey 1/4 teaspoon nutmeg Salt and pepper to taste Preheat oven to 400 degrees. Lay squash out on a baking sheet and sprinkle with nutmeg, salt and pepper. Drizzle with a tablespoon of olive oil. Roast for 20 minutes, flipping once. Do not overcook the squash. You want it to have a little crunch left. Remove from oven and allow squash to cool completely. In a large bowl combine squash and all other ingredients, including vinegar and honey. Stir until thoroughly mixed and season with salt and pepper according to your taste.


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