How to use your winter squash

Here is a good overview on how to use your winter squash, i.e. acorn, butternut, and delicata.

http://allrecipes.com/HowTo/Winter-Squash-How-To-Cook-It/Detail.aspx

Winter Squash: How To Cook It

Winter squash (aside from being beautiful centerpieces) are some of healthiest and delicious vegetables to grace your dinner table.

Related Links  (CLICK LINK ABOVE TO SEE THESE)

• Winter Squash Types
• Baking with Fresh Pumpkin
• Grow a Kitchen Garden
• Winter Squash Recipes

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.

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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.

Cheesy Acorn Squash Delicata Delish Spaghetti Squash II Baked Stuffed Pumpkin

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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 during the holidays; it'll cut down on some of the cooking crunch come November and December!

Harvest Pumpkin Soup Butternut Squash Pizzas with Rosemary Spaghetti Squash Roasted Acorn Squash

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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.

Pumpkin and Feta Risotto Vegetarian Four Cheese Lasagna

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Microwave Method (HSF DOES NOT RECOMMEND THIS!)

Cut the squash in half and discard seeds. Microwave on high for seven minutes per pound.

Nana's Acorn Squash Butternut Soup

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Spiced Butternut Squash Soup

And another butternut squash soup recipe...

Spiced Butternut Squash Soup  http://allrecipes.com/recipe/spiced-butternut-squash-soup/

Rated: Submitted By: LuvMyFamily Photo By: SunnyByrd Prep Time: 45 Minutes Cook Time: 20 Minutes Ready In: 1 Hour 5 Minutes Servings: 8

"My boys LOVE this soup! It's a 'stick to your ribs' soup that everyone will enjoy. Sherry helps to deepen the flavor while half-and-half cream gives an added richness to the soup."

Ingredients:

3 pounds butternut squash, halved and seeded 2 tablespoons butter 1 medium onion, sliced 1 leek, sliced 2 cloves garlic, sliced 2 (49.5 fluid ounce) cans chicken broth 2 large russet potatoes, peeled and quartered

1/8 teaspoon cayenne pepper 1/8 teaspoon ground allspice 1/8 teaspoon ground nutmeg 1/8 teaspoon ground ginger salt and pepper to taste 1/2 cup sherry wine 1 cup half-and-half cream 1/2 cup sour cream (optional)

Directions:

1.	Preheat the oven to 375 degrees F (190 degrees C). Pour a thin layer of water in a baking dish, or a cookie sheet with sides. Place the squash halves cut side down on the dish. Bake for about 40 minutes, or until a fork can easily pierce the flesh. Cool slightly, then remove the peel. Set aside.
2.	Melt the butter in a large pot over medium heat. Add the onion, leek and garlic, and saute for a few minutes, until tender. Pour the chicken broth into the pot. Add the potatoes, and bring to a boil. Cook for about 20 minutes, or until soft. Add the squash, and mash with the potatoes until chunks are small. Use an immersible hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot.
3.	Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt and pepper, then stir in the sherry and half-and-half cream. Heat through, but do not boil. Ladle into bowls, and top with a dollop of sour cream.

ALL RIGHTS RESERVED © 2012 Allrecipes.com

Printed from Allrecipes.com 7/1/2012

Here is a great butternut squash soup recipe with apples...

Butternut Squash Apple Soup

 http://www.simplyrecipes.com/recipes/butternut_squash_apple_soup-print-photo/

Note that the smaller you chop your vegetables, the faster they will cook. We like to finely dice the onion. celery and carrot, and cut the squash and apple into 1/2-inch chunks. For a variation add a couple dashes of smoked paprika and/or swirl in a little sour cream at the end (off the heat).

Ingredients

• 1 medium yellow onion, chopped
• 1 rib of celery, chopped
• 1 carrot, chopped
• 2 Tbsp butter
• 1 butternut squash, peeled, seeds removed, chopped
• 1 tart green apple, peeled, cored, chopped (squash and apple should be at a 3 to 1 ratio)
• 3 cups chicken broth (or vegetable broth if vegetarian)*
• 1 cup water
• Pinches of nutmeg, cinnamon, cayenne, salt and pepper

*If cooking gluten-free, use gluten-free broth.

Method

1 Set a large saucepan over medium-high heat and heat the butter for 1-2 minutes. Do not let it turn brown. Add the onion, celery and carrot and sauté for 5 minutes, taking care to turn the heat down if the vegetables begin to brown.
2 Add squash, apple, broth and water. Bring to boil. Cover, turn the heat down to a simmer and cook for 30 minutes or until squash and carrots soften. Puree, and return to a clean pot.
3 Add salt and spices to taste, and garnish with chives or parsley.

Yield: Serves 4-6.

Simply Recipes http://www.simplyrecipes.com