Squash Cooking: Delicious Recipes and Tips

I’ve always been a fan of squash. Butternut, acorn, kabocha – they all hold a special place in my heart. However, for years, my squash repertoire was limited to simple roasting with a drizzle of olive oil and a sprinkle of herbs. It was delicious, but I knew there had to be more to this versatile vegetable. And boy, was I right!

My journey into the world of squash cooking was like a culinary awakening. I discovered soups that were velvety smooth, gratins that were creamy and comforting, and even some surprising sweet treats. It was an adventure that sparked a love affair with squash, and I’m eager to share my discoveries with you.

This article is your comprehensive guide to all things squash. We’ll delve into its history, explore different varieties, uncover preparation tips and tricks, and dive into a treasure trove of mouthwatering recipes. We’ll even uncover some fun ways to enjoy squash beyond the kitchen, and answer some of the most common questions you might have. So, grab your apron, gather your ingredients, and let’s embark on this squashy adventure together!

(Part 1) A Bit About Squash

A History of Squash

The squash we know and love today has a rich history that stretches back thousands of years. Its ancestors were first cultivated in the Americas, where they played a vital role in the diets of indigenous cultures. This humble vegetable wasn't just a food source; it was a cornerstone of their survival. It's fascinating to think that squash has been a staple food for so long, nourishing people through generations.

Types of Squash

The world of squash is diverse and exciting, with countless varieties offering unique flavours and textures. Here’s a closer look at some of my personal favourites:

1. butternut squash: This is the quintessential squash, a versatile star that shines in both sweet and savoury dishes. Its sweet, nutty flavour and creamy texture make it perfect for roasting, soups, and even desserts. It’s also a staple in many cuisines around the world, showcasing its global appeal.
2. acorn squash: This sturdy squash boasts a more intense flavour and a firm texture. Its robust nature makes it ideal for stuffing. Imagine its hollowed-out shell cradling a mixture of aromatic herbs, spices, and your favourite fillings. It's a delightful way to enjoy this unique squash.
3. kabocha squash: This unique squash offers a sweet and slightly earthy flavour, adding a touch of intrigue to any dish. It’s a wonderful ingredient for baking, especially in desserts, where its delicate sweetness complements the richness of other flavours. It's a hidden gem, waiting to be discovered by adventurous palates.
4. spaghetti squash: The name says it all. This fascinating squash has a flesh that separates into strands resembling spaghetti when cooked. It's a fun and healthy alternative to pasta, allowing you to enjoy your favourite pasta dishes with a twist. It’s a playful and practical choice for those looking for innovative meal options.
5. delicata squash: This charming squash is a breeze to prepare thanks to its thin, edible skin. It boasts a sweet and buttery flavour and is a welcome addition to salads, adding a burst of colour and texture. Its ease of preparation and delightful flavour make it a true delight.

(Part 2) Preparing Squash: Tips and Tricks

Getting Started

The first step in any squash adventure is preparation, which can feel daunting at times. Some squash varieties can be intimidating to work with, but with a few simple tips, you'll be slicing and dicing like a pro in no time.

Cutting and Peeling Squash

1. Cutting the Squash: Invest in a sharp knife – it will make all the difference. Cut the squash in half lengthwise, then use a spoon to scoop out the seeds. For smaller squash like delicata, simply cut off the ends and slice into wedges. This will ensure clean, precise cuts, making your preparation process smoother.
2. Peeling Squash: You can peel the squash before or after cutting it. Use a vegetable peeler to remove the skin, which can be quite tough on certain varieties. For butternut or acorn squash, try roasting it with the skin on, then scraping it off after cooking. This method intensifies the flavour, creating a deeper, more concentrated experience.

Roasting Squash: The Basics

Roasting is a simple yet effective way to bring out the natural sweetness of squash. It's a method that allows the squash to caramelize slightly, enhancing its flavour and creating a beautiful golden hue. Here's a step-by-step guide to roasting squash like a pro:

1. Preheat your oven to 180°C (350°F).
2. Cut the squash into chunks or wedges.
3. Toss the squash with olive oil, salt, pepper, and any other seasonings you like. This will ensure the squash is evenly coated with flavour and moisture.
4. Spread the squash in a single layer on a baking sheet. This will allow the squash to roast evenly, without steaming and losing its texture.
5. Roast for 20-30 minutes, or until tender and slightly browned. Check the squash regularly to ensure it doesn't overcook. You want it to be soft but still hold its shape.

(Part 3) delicious squash Recipes

Now, let's get to the heart of this squash journey: the recipes! I’ve meticulously curated a collection of my absolute favourites, each one brimming with flavour and guaranteed to tantalise your taste buds.

Roast Butternut squash soup

This soup is a classic for a reason. It's creamy, comforting, and brimming with the natural sweetness of butternut squash. It's a perfect choice for chilly evenings or as a light lunch.

Ingredients:

1. 1 large butternut squash
2. 1 onion, chopped
3. 2 cloves garlic, minced
4. 4 cups vegetable broth
5. 1/2 cup heavy cream (optional)
6. Salt and pepper to taste

Instructions:

1. Preheat oven to 200°C (400°F).
2. Cut the butternut squash in half lengthwise, remove the seeds, and place cut-side down on a baking sheet. This helps ensure even roasting.
3. Roast for 45-60 minutes, or until tender. The squash should be soft and easily pierced with a fork.
4. While the squash is roasting, sauté the onion and garlic in a large pot over medium heat until softened. This creates a base for the flavour of the soup.
5. Scoop the flesh of the roasted squash into the pot with the onion and garlic.
6. Add the vegetable broth, and bring to a simmer. Let the flavours meld for a few minutes.
7. Use an immersion blender or transfer the soup to a regular blender to puree until smooth. Achieving a velvety texture is key for this soup.
8. Stir in the heavy cream (if using), salt, and pepper to taste. This step adds richness and depth to the soup.
9. Serve warm. Garnish with a dollop of cream or a sprinkle of toasted pumpkin seeds for an extra touch of flavour and visual appeal.

Stuffed Acorn Squash

This is a hearty and satisfying meal that's perfect for a chilly evening. It’s a beautiful dish, with the vibrant orange of the acorn squash complementing the colourful filling.

Ingredients:

1. 2 acorn squash
2. 1 cup cooked brown rice
3. 1/2 cup chopped onion
4. 1/2 cup chopped celery
5. 1/2 cup chopped dried cranberries
6. 1/4 cup chopped walnuts
7. 1/4 cup chopped fresh parsley
8. 1/4 cup chicken broth
9. Salt and pepper to taste

Instructions:

1. Preheat oven to 175°C (350°F).
2. Cut the acorn squash in half lengthwise and remove the seeds.
3. In a large bowl, combine the cooked rice, onion, celery, cranberries, walnuts, parsley, and chicken broth. This creates the base of the filling.
4. Season with salt and pepper to taste.
5. Spoon the filling into the squash halves.
6. Place the squash halves in a baking dish and bake for 30-40 minutes, or until the squash is tender and the filling is heated through. You want the squash to be soft and the filling to be bubbling.

Kabocha Squash Fritters

These fritters are a fun and delicious way to enjoy kabocha squash. They're perfect as a side dish or a light appetizer.

Ingredients:

1. 1 kabocha squash, peeled, seeded, and diced
2. 1/2 cup flour
3. 1/4 cup grated Parmesan cheese
4. 1 egg, beaten
5. 1/4 cup chopped fresh herbs (such as parsley, thyme, or rosemary)
6. Salt and pepper to taste
7. vegetable oil for frying

Instructions:

1. In a large bowl, combine the diced kabocha squash, flour, Parmesan cheese, egg, herbs, salt, and pepper. Mix well to create a cohesive batter.
2. Heat a generous amount of vegetable oil in a large skillet over medium heat. The oil should be hot enough to sizzle when you add a small piece of batter.
3. Drop spoonfuls of the kabocha squash mixture into the hot oil. Cook for 2-3 minutes per side, or until golden brown and crispy.
4. Remove the fritters from the skillet and drain on paper towels. This will remove excess oil and create a crispy exterior.
5. Serve warm. Enjoy the fritters on their own or with a dipping sauce of your choice.

(Part 4) Squash Beyond Savoury: Sweet Treats

You might be surprised to learn that squash can be just as delicious in sweet dishes as it is in savoury ones. Its natural sweetness adds a unique depth of flavour to desserts, making them truly special.

Kabocha Squash Pie

This is a delightful twist on the classic pumpkin pie. The kabocha squash adds a touch of earthiness and sweetness that elevates the pie to a new level of deliciousness.

Ingredients:

1. 1 kabocha squash, peeled, seeded, and diced
2. 1/2 cup sugar
3. 1/4 cup brown sugar
4. 1/4 cup melted butter
5. 2 eggs
6. 1 teaspoon vanilla extract
7. 1/4 teaspoon ground cinnamon
8. 1/4 teaspoon ground nutmeg
9. 1 (9-inch) pie crust

Instructions:

1. Preheat oven to 180°C (350°F).
2. In a large bowl, combine the diced kabocha squash, sugar, brown sugar, melted butter, eggs, vanilla extract, cinnamon, and nutmeg. Mix until well combined.
3. Pour the mixture into the pie crust.
4. Bake for 45-50 minutes, or until the filling is set and the crust is golden brown. The filling should be slightly jiggly in the center.

Delicata Squash Bread

This is a moist and flavourful bread with a beautiful orange hue. It's a delightful addition to any bread basket or a perfect accompaniment to a cup of tea or coffee.

Ingredients:

1. 1 delicata squash, peeled, seeded, and diced
2. 1 cup all-purpose flour
3. 1/2 cup whole wheat flour
4. 1/2 cup sugar
5. 1 teaspoon baking soda
6. 1/2 teaspoon baking powder
7. 1/4 teaspoon salt
8. 1 egg
9. 1/2 cup milk
10. 1/4 cup melted butter
11. 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat oven to 175°C (350°F).
2. Grease and flour a loaf pan. This will prevent the bread from sticking.
3. In a large bowl, combine the diced delicata squash, all-purpose flour, whole wheat flour, sugar, baking soda, baking powder, and salt.
4. In a separate bowl, whisk together the egg, milk, and melted butter.
5. Pour the wet ingredients into the dry ingredients and mix until just combined. Don't overmix, as this can toughen the bread.
6. Stir in the chopped walnuts (if using).
7. Pour the batter into the prepared loaf pan.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

(Part 5) Preserving Squash: For a Taste of Autumn Later

When you have a bountiful harvest of squash, preserving it is a wonderful way to enjoy its deliciousness throughout the year. Freezing and making puree are two simple and effective methods that allow you to savor the taste of autumn long after the season has passed.

Freezing Squash

Freezing squash is a straightforward process that preserves its flavour and texture. Here's a step-by-step guide:

1. Blanch the squash: Cut the squash into chunks and blanch it in boiling water for 2-3 minutes. This process helps preserve its colour and texture, ensuring it doesn’t become mushy when frozen.
2. Cool and drain: Remove the squash from the boiling water and plunge it into a bowl of ice water to stop the cooking process. Drain well.
3. Package for freezing: Place the blanched squash in freezer bags or airtight containers. Label and date the containers, so you know how long it’s been frozen.
4. Freeze for up to 6 months: Frozen squash can be used in soups, stews, and other dishes. Thaw it overnight in the refrigerator before using.

Making Squash Puree

Squash puree is a versatile ingredient that can be used in soups, sauces, and even desserts. Here's how to make it:

1. Roast the squash: Cut the squash into chunks and roast it in the oven until tender. This brings out the squash’s natural sweetness and creates a rich flavour.
2. Puree the squash: Use an immersion blender or transfer the roasted squash to a regular blender and puree until smooth. This creates a silky and smooth puree.
3. Package for storage: Pour the puree into freezer-safe containers or bags. Label and date the containers.
4. Freeze for up to 6 months: Squash puree can be used in soups, sauces, and other dishes. Thaw it overnight in the refrigerator before using.

(Part 6) Squash in Other Cuisines

Squash is a global ingredient, embraced by cultures around the world, each adding its unique culinary twist to this versatile vegetable. Here’s a glimpse into how squash is enjoyed in different cuisines:

Indian Cuisine

In Indian cuisine, squash is a frequent star in curries and stir-fries. It's often combined with warming spices like turmeric, cumin, and coriander, creating dishes that are vibrant, aromatic, and bursting with flavour. The sweetness of the squash balances beautifully with the heat and depth of the spices, making for a truly satisfying culinary experience.

Italian Cuisine

In Italy, squash is a beloved ingredient, adding richness and depth to risottos and pastas. It's often roasted with garlic and herbs, then added to the dish for a creamy, earthy flavour that complements the other ingredients. The simplicity of this approach allows the squash to shine, showcasing its versatility in Italian cuisine.

Japanese Cuisine

Kabocha squash is a popular ingredient in Japanese cuisine, where it's often used in tempura. This method involves lightly battering and frying the squash, creating a crispy exterior that contrasts beautifully with the sweet and delicate flesh. The sweetness of the kabocha squash pairs perfectly with the savoury tempura batter, showcasing the versatility and adaptability of this unique squash.

Mexican Cuisine

In Mexican cuisine, squash is a common ingredient in soups and stews. It's frequently combined with corn, beans, and chili peppers, creating hearty and satisfying dishes that are packed with flavour. This combination highlights the versatility of squash, allowing it to blend seamlessly with the bold and vibrant flavours of Mexican cuisine.

(Part 7) Beyond the Recipe: Fun with Squash

Squash isn’t just a culinary star; it’s also a versatile ingredient for creative projects. Here are some fun ways to enjoy squash beyond the kitchen:

Squash Carving

Carving squash into fun shapes is a popular activity for Halloween and other festive occasions. You can find stencils and tutorials online to guide you in creating your own spooky masterpieces.

Squash Painting

If carving isn't your forte, try painting squash instead. Use acrylic paints or markers to decorate your squash with festive designs. This is a fun and creative way to add a personal touch to your decorations.

Squash Crafts

Once you're done enjoying the deliciousness of your squash, don't throw away the shells! They can be dried and used to create bowls, planters, or other decorative items. This is a great way to embrace sustainability and create unique and eco-friendly crafts.

(Part 8) Squash: A Versatile and Delicious Vegetable

Whether you're a seasoned chef or a beginner in the kitchen, squash offers a world of possibilities. From simple roasted wedges to elaborate gratins, there’s a squash recipe out there for everyone.

Embrace the versatility of this remarkable vegetable, experiment with different varieties and flavours, and let your creativity run wild. You might just discover your new favourite vegetable, one that’s as delicious as it is versatile!

FAQs

1. How do I know when a squash is ripe?

A ripe squash is firm to the touch and boasts a deep, rich colour. The stem should be dry and brown, indicating that the squash has reached maturity. Avoid squash that has soft spots or bruises, as these are signs of spoilage.

2. How long does squash last?

Uncut squash can last for several weeks at room temperature in a cool, dry place. Once cut, squash should be stored in the refrigerator for up to 5 days.

3. Can I eat the skin of all squash?

Not all squash skins are edible. The skin of some varieties, like butternut and acorn, is tough and can be difficult to digest. Delicata squash, however, has a thin, edible skin that can be roasted along with the flesh.

4. How do I tell if a squash is cooked?

A cooked squash will be tender and easily pierced with a fork. The flesh should be slightly browned in places, indicating that it has caramelized slightly in the oven.

5. Can I use squash in place of pumpkin in recipes?

Yes, you can! Butternut squash and kabocha squash are excellent substitutes for pumpkin in many recipes. They have a similar flavour and texture, and they can be used in pies, breads, and other sweet treats. You can even use them in savoury dishes, such as soups and stews, where they will add a touch of sweetness and depth of flavour.