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Butternut Squash
This beige colored squash can be easily found at most local supermarkets from early fall throughout the winter months. When butternut squash tends to be more orange in color, which is an indication that it is ripe and actually a bit sweet. Butternut squash is quite a favorite to use in many recipes as the flesh inside tends not to be so stringy as with other types of squash. Here is a tasty butternut squash soup recipe from Allrecipes.com.
Ingredients:
- 6 tablespoons chopped onion
- 4 tablespoons margarine
- 6 cups peeled and cubed butternut squash
- 3 cups water
- 4 cubes chicken bouillon
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground cayenne pepper
- 2 (8 ounce) packages cream cheese
Directions:
- In a large saucepan, saut? onions in margarine until tender.
- Add squash, water, bouillon, marjoram, black pepper and cayenne pepper.
- Bring to boil; cook 20 minutes, or until squash is tender.
- Puree squash and cream cheese in a blender or food processor in batches until smooth.
- Return to saucepan, and heat through. Do not allow to boil.
- Serves 6.
Spaghetti Squash
Spaghetti squash tends to be oval in shape and has a golden, yellow color. Although this type of squash can be found all year round, it's prime time is early fall through winter. When choosing a spaghetti squash, choose a slightly larger one and the one that is the most yellow. Cooking spaghetti squash can be quite fun to do, especially with kids. Because when you cook this squash, the flesh pulls apart into what looks like spaghetti noodles!
Ingredients:
- 6 tablespoons chopped onion
- 4 tablespoons margarine
- 6 cups peeled and cubed butternut squash
- 3 cups water
- 4 cubes chicken bouillon
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground cayenne pepper
- 2 (8 ounce) packages cream cheese
Directions:
Here is how to prepare spaghetti squash:
- First, cut the squash in half and remove the seeds.
- Next, bake (or boil) the squash until it is tender.
- Finally, once the squash is thoroughly cooked, use a fork to pull out the squash strands When you do this it will create spaghetti-like noodles.
Now, when you have all the squash strands pulled out, there are so many ingredients to add to make this side taste even more delicious! Try adding a little butter and mix of herbs, such as basil, parsley and chives. Toss in some vegetables and cheese and you are in for a real treat!
Acorn Squash
As the name suggests, this type of squash resembles an acorn. Usually dark green in color, the acorn squash has a sweet taste and is quite easy to cook. Here is a delectable recipe for Gratin?ed Baked Squash Halves from Readersdigest.com, which was originally takes from Martha Stewart's Diner At Home.
Ingredients:
- 2 acorn squash, halved crosswise, seeds removed
- Coarse salt and freshly ground pepper
- 1/2 cup heavy cream
- 8 fresh sage leaves, torn in half
- 2 garlic cloves, thinly sliced
- 1/2 cup grated Gruy?re cheese (about 2 oz.)
Directions:
- Preheat oven to 375°F
- Place squash halves, cut sides up, in 9-in. baking dish. Season with salt and pepper.
- Pour about 1/2 cup water into baking dish around squash.
- Combine cream with sage and garlic in small saucepan. Bring to a simmer over medium-high heat, then pour into squash halves, dividing evenly.
- Bake until squash are tender when pierced with tip of sharp knife, 30 to 40 minutes.
- Remove from oven; sprinkle with cheese, dividing evenly.
- Continue baking until cheese is melted and golden, about 10 minutes. Serve hot.
- Serves 4.
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