Tag Archives: Squash

Season of Winter Squash

“Success is not final, failure is not fatal, it is the courage to continue that counts.” Sir Winston Churchill

Delicata, acorn, and butternut squash
Delicata, acorn, and butternut squash

 

 

Now is the season of our squash content …

 

… and feast we can with the whole rainbow of squashes arriving for the harvest party, brightening our tables as the sun fades. From zucchini and spaghetti, delicata and butternut, kabocha, and acorn squashes to the whole range of pumpkins , their warm the nights with New World generosity.

Row of pumpkins
Row of pumpkins
Pumpkin, kabocha, mini pumpkin
Pumpkin, kabocha, mini pumpkin

But, when I was a kid, none of that appealed to me, except for Jack O’Lanterns.

I wasn’t much interested in most foods (I’m a slow learner), and certainly not that fibrous yellow stuff, even roasted with brown sugar (still don’t).  Pumpkin pie was a slow sell to me, even our family’s traditional low-pumpkin, more-custard recipe.

Gradually, over time, I’ve come to love the whole riotous tribe.

Summer Squash

Summer squashes are those thin-skinned, fast-growing, blossom-making beauties like zucchini and crookneck and pattypan that could offend no one, except by the shyness of their flavor.

I like to cut them up into pretty bites and add them raw to salads. Or, steam them for only 2 minutes with a sprinkling of Parmesan cheese or spicy seasoning for a very fast, last-minute vegetable. If I’m grilling, I’ll slice them longwise, brush with olive oil, sprinkle with salt and pepper, garlic granuals and oregano and put them on the grill for just a minute to make pretty stripes.

Winter Squash

But summer’s gone now, and in center stage are the big boys – the winter squashes. It’s the only time I can find my favorite – the delicata, appropriately named as a transition from summer to winter squash. It’s elegant enough for even the most sophisticated dinners.

Delicata squash with Beef Wellington
Delicata squash with Beef Wellington

The delicata skin is so thin, you don’t have to peel it. Just cut lengthwise, scoop out the seeds (they are delicious toasted), then cut into pretty 1/2 inch slices for a 10-minute roasting with olive oil (maybe a jalapeño or rosemary EVOO) and a bit of salt.

Spaghetti squash roasted in water
Spaghetti squash roasted in water

Most of the winter squashes are wonderful roasted, and spaghetti squash turns into strands when roasted in a shallow water bath.

Butternut squash, my first love, is great for soup (Butternut Squash and Green Apple Soup), as is pumpkin (Roasted Pumpkin Soup).

Have a beautiful and delicious autumn day! - Barbara
Have a beautiful and delicious autumn day! – Barbara

But, we all know the first fun of pumpkins is turning them into Jack O’Lanterns. Last night, Emily, Katie, Silvia, Joe, and I got together to carve pumpkins, with Ashley and Chauncey and Mark as commenters.

Tonight we’ll have lots of lighted pumpkins and toasted pumpkin seeds for the monthly Treo Happy Hour.

Questions? Contact barbara@CulinaryOracle.com
©2017 Barbara Newton-Holmes
Print Friendly, PDF & Email

Turkey Marinara on Spaghetti Squash

4 servings

Onion icon smallIngredients

1 lb. turkey cutlet or filet, cut in 1-in cubes

1/3 cup Coconut Secret Coconut Aminos or Bragg’s Liquid Aminos

3 Tablespoons fresh lemon juice

3 cloves garlic, minced

1/8 teaspoon red pepper flakes

1 teaspoon Italian herbs

3 Tablespoons olive oil + 2 Tablespoons olive oil

1 medium spaghetti squash, rinsed

1/2 cup onion, small dice

1 teaspoon salt

1/4 cup celery, small dice

1/4 cup carrot, small dice

1/2 cup crimini (or other) mushrooms, sliced

1 – 25oz Organic Tomato Basil Marinara, from Trader Joe’s or comparable

Fresh parsley or basil, for garnish

Chef's hat icon smallerPreparation

1 – Into a Ziplock 1-gallon bag, put: turkey, liquid aminos, lemon juice, garlic, red pepper flakes, Italian herbs, and 3 Tablespoons olive oil. Seal and smoosh around to coat meat. Refrigerate for 1 hour, or (ideally) longer, up to overnight.

2 – Preheat oven to 350˚ F.

3 – Cut spaghetti squash) in half lengthwise. Remove seeds and discard. Ok if some strings left.

4 – In roasting pan or baking dish, add 1 inch or so of water. Place squash cut side down in water. Cook for 45 minutes to 1 hour, or until skin can be punctured easily with a fork. Remove from oven and from water. 

5 – Heat 2 Tablespoons olive oil into heavy kettle over medium high heat. Add onions and salt. Sauté and stir until onions are translucent and softened, about 1 – 2 minutes.

6 – Add celery and carrots, continue stirring, and sauté for another 2 minutes.

7 – Add marinated turkey, with marinade. Stir and sauté for another 5 minutes.

8 – Add mushrooms, stir, and sauté for another minute.

9 – Add marinara sauce, mix well. Reduce heat to low, cover, and simmer for 5 minutes.

10 – While sauce is simmering, scrape out the spaghetti squash with a fork.

11 – Serve immediately, marinara over spaghetti squash, garnished with parsley or basil.

Questions? Contact barbara@CulinaryOracle.com
©2017 Barbara Newton-Holmes
Print Friendly, PDF & Email