Chef Jeff’s Winter Squash Recipes, as Promised!

In my last article, I shared the health benefits of winter squash and promised recipes from Chef Jeff at the Triad Community Kitchen. Did you know that they offer catering for your events? It’s a great way to get wonderful food and support a good cause! And no, they didn’t pay me to say that!

Anyway, here are the recipes! I hope you enjoy them as much as we did!

Roasted Butternut Squash
Servings: 6

Ingredients:

• 2 butternut squash, peeled and cubed
• 3 tablespoons olive oil
• 1 teaspoon salt and pepper, to taste

Instructions:

1. Toss all ingredients together and place on baking pan.
2. Place in 425 degree oven for 20-25 minutes until squash is cooked but not mushy and has brown edges.

Spaghetti Squash Casserole
Servings: 12

Ingredients:

• 2 each, spaghetti squash, cut in half
• 1 cup cherry tomatoes, cut in half
• 2 tablespoons fresh basil, chopped
• 3 tablespoons olive oil
• 1 1/2 teaspoons salt
• 1/2 teaspoons freshly ground black pepper
• 1/2 cup Parmesan cheese, shredded
• 2 cups water, for steaming

Instructions:

1. Scoop out seeds and pith from squash halves and place them flesh side down on a baking pan.
2. Add 2 cups of water to pan and place in a 350 degree oven for 45-60 minutes, cook until flesh is soft and can be scooped out.
3. Scoop out flesh from cooked squash and place in large bowl.
4. Add to bowl: salt, pepper, fresh basil, olive oil and tomatoes. Toss gently.
5. Spray a casserole pan with non-stick spray and fill with squash mixture.
6. Top casserole with Parmesan cheese and bake for 10 minutes or until cheese is lightly browned.

Curried Winter Squash Soup
Servings: 12

Ingredients:

• 3 pounds winter squash (butternut, acorn or kabocha)
• 1 tablespoon olive oil
• 1 1/2 cups Vidalia onion, minced
• 2 cloves garlic, minced
• 5 cups water (or stock)
• 2 tablespoons vegetable base
• 1 teaspoon curry paste (red)
• 1 teaspoon white pepper
• 1/2 teaspoon salt (to taste)
• 1/2 cup cream (or half and half)

Instructions:

1. Peel and cut squash into 1-inch cubes.
2. Toss squash in 1 T olive oil and spread out on baking sheet or pan.
3. Cook in 425 to 450 degree oven until cooked through and well browned.
4. In a large pot, sweat onion and garlic in 1 T oil; then add broth.
5. Add cooked squash to broth and simmer 35 minutes.
6. Add curry powder and paste and simmer.
7. Puree mixture with a mixer or blender, being careful of released steam.
8. Optional – Strain soup by pushing through a strainer. Return strained soup to pot and bring to simmer.
9. Add cream and season while returning to simmer.

Post pictures of your winter squash on our my facebook page!