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squash it
the basics of butternut squash
by Yee-Fan Sun | 1
2
continued from page 1
.
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| If you’re lacking in a
vegetable peeler or just plain lazy, there’s an alternative: you
can bake squash unpeeled. Cut the squash in half lengthwise, scoop
out the seeds and stringy stuff, and place the open sides face
down in a baking dish. I use a pyrex baking dish because it’s
easier to clean; if using metal, you may want to line with foil.
Add a little bit of water, enough so that the bottom of the pan is
covered ¼" deep. Bake at 375F until the squash is tender,
about 30-45 minutes. Once cooked, the squash will be soft enough
to scoop out from the shell. |
Flavorings
that go well with butternut squash
allspice, anise seed,
brown sugar, butter, cardamom, cinnamon, cloves, cumin,
ginger, mace, nutmeg, paprika, sage, savory, tarragon, thyme
and turmeric. |
|
Ready to start cooking? Try
out this easy, yummy recipe:
 Pasta
with Butternut Squash and Spinach
1 lb. butternut squash
1 bunch fresh spinach
2-3 fat cloves garlic
2 Tbsp. olive oil
1 cup veggie/ chicken stock
1/4 cup milk
2 oz. goat cheese
freshly grated parmesan (optional)
1 lb. pasta (any short, curly pasta will do, like rotini, gemelli and
the like)
serves
4
time 45 minutes
1
Quarter, peel and de-seed the squash. Cut the squash into small cubes
(no larger than 1/2").
2
Heat the oil in a skillet over medium-high heat; add the squash and
sauté, stirring from time to time. Cook until the squash is basically
cooked-through, but still relatively firm (about 10 minutes), seasoning
to taste with salt and pepper.
3
Meanwhile, mince the garlic; wash the spinach, de-stem and roughly tear
up the leaves. When the squash is nearly cooked through, add the garlic
and spinach. Cook for another couple of minutes, until the spinach is
wilted and the garlic soft.
4
Add chicken stock and bring to a boil. Lower to a simmer, and continue
cooking until the squash has reached a tenderness to your liking (I like
my squash quite soft, which takes another 10-15 minutes or so of
cooking). If the mixture starts to dry out, you can add a little bit
more stock (or even water). Once the squash is cooked properly, stir in
the milk.
5
Toss squash mixture with goat cheese and cooked pasta. Add more salt and
pepper to taste. Sprinkle with grated parmesan cheese if desired.
o
more
squash recipes: butternut
squash + cashew soup | butternut
squash ravioli
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