RECIPES FOR WINTER SQUASH

Squash!

I’ve overheard a few shoppers asking about how to cook squash. We’ve already had a recipe for Butternut Squash Soup (see the OFM blog for the recipe: http://www.oakmontfarmersmarket.org/blog/ but what to do with the pesky acorn, delicata and spaghetti squash is the topic for today.

The simplest way to cook these squash is to roast them in the oven. To cook an acorn squash simply cut in half, scoop out the seeds, and place cut-side up in a baking pan or casserole. Add a teaspoon of butter and a tablespoon of maple syrup (or substitute a teaspoon of brown sugar) to the cavity each half and place in a 350 degree oven for about a half-hour. To serve, place on a plate and give each eater a spoon with which to scoop out the flesh. It’s super-easy, very nutritious and tasty and children almost always love eating squash cooked in this manner.


To cook a delicata squash you can follow the instructions above, of course, or you can stuff the squash to create a tasty and beautiful main-dish meal component. Cut the squash lengthwise and scoop out the seeds, and then stuff the cavity with any kind of stuffing mix you might prefer. 350 degrees in the oven for about 45 minutes and you will have a delicious main course. Once again, it is eaten by scooping out the flesh and the filling with a spoon. If you are looking for recipes for stuffing mixes, try searching for ‘stuffed squash’ or ‘stuffed pepper’ at Epicurious, which provides some really tasty-reading recipes: http://www.epicurious.com/.

You can also peel winter squash, chop into a large dice, and cook in the oven (again, at 350 degrees) with butter, cider, stock, herbs, etc. They are extraordinarily versatile vegetables and can be adapted to many recipes that normally use potatoes and other root vegetables.

Finally, what to do with that spaghetti squash? It is such a fantastic vegetable – so healthy and versatile, and kids love it because it’s like pasta. To prepare a spaghetti squash cut it in half, scoop out the seeds, and roast cut-side down on a cookie pan for about 45 minutes. Allow the squash to cool sufficiently that you can handle it, and then hold the squash piece while you rake a fork through the interior flesh. You’ll create a wonderful pile of bright yellow spaghetti-like strands that can then be used as you would pasta. Top with your favorite sauce and you have a delicious low-calorie, high-vitamin supper. You could also mix with sauce and a few bison or lamb sausages from the market, bake in the oven for a half-hour, and have a delicious main-course casserole. Add a crisp fall lettuce salad and you have a yummy and healthy dinner. You can even sauté the squash in butter or olive oil, add sage leaves and pepper, top with grated parmesan cheese to use as a vegetable side dish – the perfect accompaniment to a roasted chicken or grilled bison steak!

RECIPE FOR LAYERED RATATOUILLE

LAYERED RATATOUILLE

This recipe comes from Denise Clemons, Food Writer for The Cape Gazette in Delaware and was demonstrated at the Lewes Farmers Market (www.historiclewesfarmersmarket.org). This is how she makes the ratatouille recipe created for the film Ratatouille by Thomas Keller of French Laundry. Unlike the traditional blend of summer vegetables that are cut into chunks and sautéed, Denise's version uses a mandoline to slice the vegetables into thin rounds before they are arranged in a baking dish over a tomato pipérade.

LAYERED RATATOUILLE
Ingredients:

Pipérade:
1/2 red pepper
1/2 yellow pepper
1/2 orange pepper
2 T olive oil
1 t minced garlic
1/2 C finely diced onion
3 tomatoes
1 sprig basil
1 sprig parsley
1/2 bay leaf
Salt, to taste

Vegetables:
1 zucchini, thinly sliced
1 Japanese eggplant, thinly sliced
1 yellow squash, thinly sliced
4 tomatoes, thinly sliced
1/2 t minced garlic
2 t olive oil
1/8 t thyme leaves
salt and pepper

Vinaigrette:
1 T olive oil
1 t balsamic vinegar
1 t fresh herbs (thyme, chervil)
Salt and pepper
Chives for garnish

Directions:
Pipérade: Heat oven to 475 F. Place pepper halves on a foil-lined sheet, cut side down. Roast until skin loosens, about 15 minutes. Remove from heat and let rest until cool enough to peel and chop finely. Combine with onion with oil and garlic in medium skillet. Cook over low heat on stovetop until very soft but not browned, about 10 minutes. Peel, seed and finely dice the tomatoes, reserving juices. Add tomatoes, juices, basil, parsley and bay leaf to skillet. Simmer over low heat until very soft, about 10 minutes. Add peppers and simmer another 5 minutes. Season to taste with salt and discard herb sprigs. Reserve 1 T of mixture and spread remainder in bottom of an 8-inch ovenproof skillet or baking dish.

Assembly: Heat oven to 275 F. In center of baking pan over pipérade, arrange 8 alternating slices of vegetables, 2 each of zucchini, eggplant, squash and tomatoes, overlapping in a circle, exposing 1/4 inch of each slice. Continue alternating and overlapping vegetables in a close spiral, mounding slightly in center, until pan is filled (all vegetables may not be needed). Mix garlic, oil and thyme leaves in bowl and season with salt and pepper to taste. Sprinkle over vegetables. Cover skillet with foil and seal tightly. Bake for 2 hours; uncover and bake for 30 minutes more.
Serve: Combine reserved pipérade, oil, vinegar, herbs, salt and pepper to taste in a bowl; set aside until ready to serve. When vegetables are baked, cut into four quarters and carefully lift each wedge onto a plate with a spatula. Turn spatula 90 degrees, spreading layers into a fan shape. Drizzle vinaigrette and garnish with chive sprig.
(Serves 4)