Squash Squash Squash!
Squash Squash Squash
by Jan Buhrman
Packed with antioxidants, Vitamin A (carotene) and dietary fiber, squash can be cooked in a variety of ways
Squash is a great member of the curcubitae family and all, especially the seeds, contain high levels of citrulline. This helps our body utilize arginine more effectively for improved blood flow and better circulation. It is often called the poor man's viagra. Sometimes when I recommend it for those men I work with in my private practice (to eat more cucumbers, squash, zucchini, and pumpkin) who feel as though their sex life is diminished, they get great results.
**Squash Risotto
3 cups cooked squash - about 1 squash (2 pounds) 3 cups mashed + 3 cups cubed
3 tablespoons butter or olive oil
6 cups chicken stock, or vegetable stock or corn stock
6 tablespoons (3/4 stick) unsalted butter
1/2 cup smoked meat (bacon, pancetta or smoked duck diced) OPTIONAL
1/4 cup minced shallots (1 large)
1 1/2 cups Arborio rice (10 ounces)
1/2 cup dry white wine
1 teaspoon saffron threads
1 cup freshly grated Parmesan cheese
salt & pepper
1 tablespoons Pumpkin seeds
1 tablespoon fresh thyme leaves
Preheat the oven to 400 degrees.
To make 3 cups of squash. Cut the squash in half on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper-
To make cubes- peel and cut squash into cubes, toss with olive oil and salt and pepper and your favorite spice and roast in oven 20 minutes (on a separate sheet pan)
Roast the squash - depending on the size 25 to 60 minutes, until very tender. Scoop out and puree. To puree, you can mash with a masher by hand and it will be chunky and rustic or if you prefer a smoother puree, then place in a food processor and blend until smooth. Set aside the cubes
Heat the chicken stock in a saucepan. Leave it on low heat to simmer.
In a heavy-bottomed pot or Dutch oven, melt the butter and (optional -sauté the smoked meat -pancetta or bacon) shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add white wine and cook for 4 minutes. Add 2 full ladles of stock to rice plus the saffron, 2 teaspoon salt, and 1 teaspoon pepper. Stir, and continue cooking until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring often minutes.Cook until the mixture seems a little dry, and add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes. Just before serving and just as it is finished, fold in the 3 cups puree and mix well. Remove from the heat, add Parmesan cheese. Mix well and sprinkle with squash cubes and pumpkin seeds and a little fresh thyme and serve.
**SQUASH SOUP
2 tablespoons unsalted butter
1 tablespoon good olive oil
2 cups chopped yellow onions (2 onions)
1 apples diced
1 1/2 (about 4 cups) pounds butternut squash, peeled and cut in small cubes (optional) roasted
6 cups homemade chicken stock or canned broth
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1 cup half - and - half (OPTIONAL)
Toppings: Cubed roasted squash croutons (see below), pumpkin seeds, Creme fraiche, grated Gruyere, or croutons, olive oil or sage ( is a wonderful topping - sage butter )
Heat the butter and oil in a heavy - bottomed stockpot, add the onions, and cook over medium - low heat for 10 minutes, or until translucent. Add the apples, chicken stock, salt, and pepper. Cover and simmer over medium - low heat for about 10 minutes. Process the mixture through the medium blade of a food mil or blender or food processor. Return to the pot, OPTIONAL: add the half - and - half, and the cubed squash and heat slowly. Flavor, as you wish: curry, cumin or raz el hanout adjust salt to taste. Serve hot with garnishes, if desired.
Squash Croutons
Cut Squash into 2” squares, toss with olive oil and salt or your favorite spice and roast in a 350 degree oven for 15 - 20 minutes. Serve on salads, on top of soups, sprinkled on other vegetable dishes!
**ROASTED SQUASH
The Squash makes for a delicious meal all on its own or sprinkling on a few teaspoons of your favorite spice or mix of spices — curry, raz el hanout, garam masala, etc..
Split the squash in half and scoop out the seeds (which you should definitely save for roasting later). Rub the squash halves with a little olive oil or butter and sprinkle them with your favorite spice blend, salt and pepper. You could also add a few garlic cloves into the bowl of each squash half. Or stuff it with leftover vegetables, shredded meat, a scoop of grains or some bread crumbs, and a little cheese — stuff all in the bowl of the squash and roast away.
Stuff and bake!
One medium sized pumpkin
Salt
Olive oil
**ROASTED PUMPKIN SEEDS
Place the mass of pumpkin seeds in a colander and run under water to rinse and separate the seeds from everything else.
Boil pumpkin seeds in salted water for 10 min: Measure the pumpkin seeds in a cup measure. Place the seeds in a medium saucepan. Add 2 cups of water and 1 tablespoon of salt to the pan for every half cup of pumpkin seeds. Add more salt if you would like your seeds to be saltier.
Bring the salted water and pumpkin seeds to a boil. Let simmer for 10 minutes. Remove from heat and drain. Bake seeds in 400°F oven until browned: Preheat the oven to 400°F. Coat the bottom of a roasting pan or thick baking sheet with olive oil, about a teaspoon or so.
Spread the seeds out over the roasting pan in a single layer, and toss them a bit to coat them with the oil on the pan. Bake on the top rack until the seeds begin to brown, 5-20 minutes, depending on the size of the seeds.
Squash Croutons
Cut Squash into 2” squares, toss with olive oil and salt or your favorite spice and roast in a 350 degree oven for 15 - 20 minutes. Serve on salads, on top of soups, sprinkled on other vegetable dishes!