Squash season is here and it’s hard to resist these pretty orbs in all their bold orange and yellow splendor. However, they can be intimidating to cook and definitely require a sharp knife to cut through their tough outer layer. I decided to try squash a few different ways this fall, and here are three ways to use those squashes that might still be hanging around from your CSA or that you just couldn’t resist from the farmers market, but are not sure what to do with: soup, salad, and bread.
This fall I received another giant wedge of wax pumpkin and decided to revisit my wax pumpkin soup recipe from last fall. However, I altered it slightly, and left out the sage and pomegranate seeds instead added cumin, coriander and a dash of curry powder and served with with a drizzle of Siracha hot sauce and creme fraiche. I loved the spicy flavor of the sauce and the velvety texture the creme fraiche adds. You could really make this soup with any orange fleshed squash: butternut, acorn, etc.
I also had some acorn squash that was sitting around looking lonely. Unsure of exactly what to do with it I finally decided to roast it and add it to a salad to take to Laura’s creative lady potluck the other Sunday. On a bed of arugula and accented with goat cheese and roasted pumpkin seeds it works as both a side or a full meal.
Arugula Salad with Goat Cheese and Roasted Acorn Squash
1 bunch arugula, washed
1 acorn squash
1 small red onion
3 oz goat cheese
1/4 cup roasted pumpkin seeds (pepitas)
Your favorite vinaigrette dressing
Preheat the oven to 400F. Halve the acorn squash, scoop out the seeds, peel and cube. Lay the squash on a metal cookie sheet or baking pan and toss with olive oil, salt and pepper. Roast for about 25 minutes, stirring once, until pierced easily with a fork. Remove from oven and pan onto a plate or bowl and let cool.
Wash and dry arugula. Slice onion into thin half moon slivers. Toss arugula, squash and onion in a salad bowl, crumble goat cheese over the top and add the pumpkin seeds. Toss with your favorite vinaigrette dressing. Enjoy!
I’ll admit. I got a craving for pumpkin bread when I saw a recipe for it in the Weight Watchers weekly. I decided to make my own dairy-free pumpkin bread, but I cheated a little and used organic canned pumpkin (hey, it was only $1.18 a can, so easy for the busy professional!). You could roast a pumpkin and puree the flesh if you are opposed to canned pumpkin for this recipe.
Pumpkin Orange Bread
2 cups flour
1 cup sugar
1 cup pureed pumpkin
3/4 orange juice
4 TBS Margarine or butter
1 and 1/2 tsp baking powder
1 and 1/2 tsp baking soda
1/2 tsp salt
Zest of 1 orange
Pinch of cinnamon, nutmeg, and all spice
Preheat oven to 350F. In a food processor or using an electric mixer cream together sugar and margarine/butter. Mix in the egg. Add the pumpkin puree and mix. Gently mix in the flour 1/2 cup at a time and then add the baking powder, baking soda, and salt. Gently mix in the orange juice, orange zest and spices. Pour batter into a greased 9×9 baking pan or a loaf pan. Bake for 30 minutes and golden brown on top or until a toothpick inserted comes out clean. Enjoy with tea or for dessert!