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The vibrant colors of autumn are filling our markets with a bumper crop of pumpkins and squash. For more than a month, I’ve seen small sugar pumpkins, jack-o’-lanterns and a variety of squash — acorn, butternut, confetti, Hubbard and delicata — luring me to place them in my shopping cart.
When buying small pumpkins and squash, run your hand over the skin; it should feel smooth to the touch. Avoid the ones with brown spots. Pumpkins and squash can sit on the kitchen counter for several months.
For the past few years, I’ve seen peeled and cubed butternut squash sold in the markets. Having a bag or two on hand in the fridge makes cooking a snap, but I like to purchase the vegetables whole because they add color to my kitchen. They also inspire me to concoct new recipes.
Cutting small pumpkins, butternut and acorn squash can be tricky. Slicing them open is much easier if you microwave them for a minute or two.
There is nothing wrong with canned pumpkin. I use it in soups and, of course, classic pumpkin pie. Make sure you buy unsweetened canned pumpkin because you do not need any added sugar.
Honey and maple syrup are good friends with pumpkin and squash. When I roast these vegetables, I drizzle them with these natural tasty sweeteners throughout the fall and winter.
Roasted Autumn Vegetables with Maple Syrup
Ingredients:
1 large butternut squash, peeled, seeded and cut into 1-inch chunks
1 small pumpkin, peeled, seeded and cut into 1-inch cubes
2 white turnips, peeled and cut into 1-inch chunks
2 parsnips, peeled and cut into 1-inch chunks
1 large yam, peeled and cut into 1-inch chunks
Kosher salt and freshly ground black pepper, to taste
Olive oil, for drizzling
Pure maple syrup, for drizzling
Directions:
Preheat the oven to 400 degrees.
Line a sheet pan with aluminum foil. Place all of the vegetables in the pan and toss well. Add the salt and pepper.
Drizzle with the oil and toss well. Drizzle with the maple syrup and toss again.
Roast the vegetables for one hour.
Serves four.
Roasted Acorn Squash with Honey, Smoked Paprika and Sage Salt
from “Cook This Now” by Melissa Clark
Ingredients:
2 medium acorn squash, trimmed, sliced crosswise into 1/2-inch rings, seeds scooped out
2 tablespoons of extra-virgin olive oil
2 teaspoons of honey
1 teaspoon of smoked sweet paprika
1/2 teaspoon of kosher salt
4 large sage sprigs (about 16 nice leaves)
2 teaspoons of coarse sea salt
Directions:
Preheat the oven to 350 degrees.
In a small bowl, whisk together the oil, honey, paprika and salt. Arrange the squash on a large baking sheet. Pour the paprika oil over the squash and toss well to combine. Place the sage leaves in a small baking pan.
Transfer both pans to the oven. Roast the sage leaves until just crisp, for about 10 minutes. Transfer to a rack to cool. Raise the heat to 400 degrees. Continue roasting the squash, turning once, until tender and light golden, for about 20 minutes more.
Transfer the squash to a platter. Crumble the sage leaves in a small bowl with the coarse salt. Sprinkle the sage salt over the squash and serve.
Serves four to six.
Spaghetti Squash with Parmesan Cheese
Ingredients:
2 large spaghetti squash
2 tablespoons of olive oil
2 tablespoons of unsalted butter
1 large shallot, sliced
2 fat garlic cloves, sliced
Kosher salt and freshly ground black pepper, to taste
Fresh Italian parsley leaves, chopped
About 1/2 cup of grated Parmesan
Directions:
Place the squash in a large glass lasagna pan. Microwave them on high for about 10 minutes. Remove the squash from the oven and allow to cool.
Heat the butter and oil in a large skillet. Add the shallot and garlic and sauté over medium heat for about five minutes. Season with the salt and pepper.
Cut each squash in half. Using two forks, gently pull the flesh apart into long strands. It will look like spaghetti. Place the squash strands in the skillet and gently heat through.
Place the squash in a pretty serving bowl. Top with the parsley and Parmesan. Toss well.
Serves four.
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