Winter squash is rich in the vitamins A and C, and is a good source of potassium, iron, riboflavin and magnesium. The orange color of the flesh indicates the presence of carotenoids which means that it has anti-carcinogenic properties.
There are so many different kinds of winter squash to choose from:
- Acorn Squash
- Banana Squash
- Butternut Squash
- Delicata squash
- Kabocha Squash (janpanese pumpkin)
- Spaghetti Squash
- Turban Squash
- Hubbard Squash
Below I have provided two recipes. The first is a simple recipe for roasting the sweetest varieties of winter squash. I suggest using either the acorn, butternut, kabocha, or delicata squash varieties. Add this roasted squash to salads, use it as the base of a soup, or eat it simply as is... hot and yummy right out of the oven!
The second is a Roasted Squash Appetizer recipe adapted from NY Times Dining & Wine: Recipes by Jean-Georges Vongerichten's 'Squash on Toast'. It is absolutely divine and perfect for a holiday appetizer.
To. Die. For.
Roasted Winter Squash
Ingredients:1 large winter squash, peeled, seeded, and cut into 1/2 to 1-inch thick pieces (all the pieces should be the same size for more even cooking)
1-2 tablespoons of olive oil or grapeseed oil
Celtic sea salt
Preheat oven to 375 degrees*. Toss the squash pieces in the oil, seasoning with salt to taste. Place the squash on a flat sheet metal pan (stainless steal is best), making sure not to crowd. Crowding will cause the squash to steam and they will not develop the carmelized crust that is desired when roasting.
Roast the vegetables, checking and stirring them every 10-15 minutes until they have formed the brownish carmelized crust and are soft in the middle, approximately 30 to 45 minutes depending on the size and thickness of the pieces. When done, remove from the oven and enjoy!
*You can roast your vegetables as high as 450 degrees, but make sure to choose a fat that has a smoking point above that temperature, like almond oil or avocado oil. I choose to roast my vegetables at the lower end of the roasting temperature spectrum because I use olive oil or grapeseed oil. These two oils have a lower smoking point and therefore should not be heated above a certain temperature (olive oil is 375 degrees, while grapeseed oil is 425 degrees). Once an oil reaches its smoking point (when the oil begins to burn and emit smoke) its chemical structure changes and it becomes hazardous to our health.
Roasted Squash Appetizer
Ingredients:
1 2.5 to 3 lb. kabocha or other yellow-fleshed winter squash, peeled, seeded, and cut into pieces 1/8-1/4-inch thick
3/4 cup extra-virgin olive oil
1/2 teaspoons of kosher salt
1 yellow onion, peeled and thinly sliced
1/4 cup raw apple cider vinegar
1/4 cup maple syrup
4 slices of country bread, 1-inch thick
1/2 cup ricotta, goat cheese, feta, or mascarpone
Course sea salt
4 tablespoons of chopped fresh mint
Heat the oven to 450 degrees**. Combine the squash, 1/4 cup olive oil, chile flakes and 2 teaspoons of salt* in a bowl and toss well. Transfer the mixture to a parchment-lined baking sheet and cook, stirring every few minutes, until tender and slightly colored, about 15 minutes or a little longer. Remove from the oven.
Meanwhile, heat another 1/4 cup olive oil over medium-high heat, add the onions and remaining teaspoon of salt and cook, stirring frequently, until the onions are well softened and darkening, at least 15 minutes. Add the vinegar and maple syrup, stir, and reduce until syrupy and broken down, again at least 15 minutes or so; the mixture should be jammy.
Combine the squash and onions in a bowl and smash with a fork until well combined. Taste for seasoning. Add the remaining oil to a skillet over medium-high heat. Working in batches if necessary, add bread and cook until just golden on both sides, less than 10 minutes total; drain on paper towels. Spread cheese on toasts, then top with the squash onion mixture. Sprinkle with course salt and garnish with mint.
4 to 8 servings
Originally published with Roasted, Smashed, Dolloped, Devoured
By MARK BITTMAN, November 14, 2012
Copyright 2012
NYTimes.com 620 Eighth Avenue New York, NY 10018
**When I make this recipe I roast the squash at a lower temperature, at 375 - 400 degrees, to avoid reaching the smoking point of the oil. This does extend the roasting time of the squash by about 15-20 minutes. I also use Celtic sea salt or himalayan crystal salt instead of the kosher salt as these salts still have their mineral integrity intact. Lastly, I use a raw milk goat's cheese for the dairy component.
For the toast, I simply drizzle olive oil on the sliced bread and bake at 325 degrees until lightly toasted.
**If you are gluten-free, like I am, you can replace the country bread with a gluten-free bread or gluten-free cracker. Sometimes, I enjoy the squash topping over gluten-free grains, like brown rice or quinoa.
**If you are vegan, just omit the cheese. This recipe is just as delicious as a non-dairy appetizer.
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