Tag Archives: winter squash

CREAM OF GLOBE SQUASH SOUP

The weather has definitely shifted to autumn, and the farmers market has begun to wind down. The other day, one of the vendors had piles of different squashes, none of them with labels. I saw a beautiful winter squash that would make a great soup. I thought I was buying a calabaza, but when I got it home it turned out to be a zucchini-like globe squash. Yes, I can hear you saying, “Another zucchini recipe.” I split the squash in half, and roasted it anyway, and it turned out to make a savory soup that was just right for a cool autumn lunch. You can make it vegetarian by using vegetable stock. You could even make it vegan by substituting vegetable oil for the butter and silky tofu for the cream.

RECIPE

Cream of Globe Squash Soup

Ingredients

  • 1 large globe squash
  • 3 tablespoons unsalted butter, melted
  • 1 medium onion, chopped
  • 4 tablespoons olive oil, divided
  • 1/3 cup long-grain rice
  • 2 cups chicken or vegetable stock
  • ½ cup cream
  • nutmeg
  • salt and pepper
  • 1 clove garlic, peeled and sliced thinly
  • 1 slice French bread, crusts removed and cut into cubes
  • mozzarella cheese, grated
  • salted, roasted pumpkin seeds (pepitas)

Method

  1. Cut the squash in half, stem to blossom end, and remove the seeds. Brush the melted butter on the cut surface, and place cut-side down on a lipped baking sheet lined with aluminum foil. Bake for 30 minutes in the middle of a 350°F oven. Check for doneness with a kitchen fork. If the flesh is soft, remove from the oven and scoop the squash into a bowl. Set aside
  2. Meanwhile, in a 4-quart covered saucepan sweat the onions in 2 tablespoons olive oil over medium heat. Do not allow the onions to brown. Add the rice, and stir until the grains have become translucent. Add the stock and bring to the boil. Reduce to the simmer, covered, for 30 minutes or until the rice is completely cooked and soft. Stir in the squash, return to the boil, and then simmer for another 5 minutes.
  3. Remove from the heat, and cool enough to work with easily. Puree with a blender. You may need to work in batches. Return the soup to the saucepan,, add cream, and bring to the simmer. Do not boil. Add nutmeg to taste and adjust seasoning with salt and pepper.
  4. In a small sauté pan, heat the remaining 2 tablespoons olive oil over medium flame. Add the garlic and stir until the garlic starts to brown. Remove the garlic and add the bread cubes. Sauté until crisp and lightly browned. Drain the croutons on paper towels and salt lightly.
  5. Ladle the soup into serving bowls, and garnish with croutons, grated mozzarella and pumpkin seeds. Serve

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SPAGHETTI SQUASH WITH PARMESAN AND POACHED EGGS

Snow is on our local mountains, so winter is not far away. The farmers market has all but closed except for apples and a bounty of winter squashes – pumpkins, acorn, and butternut squashes. That means lots of soup, pies, and acorn squash roasted with maple syrup or brown sugar. My favorite squash is spaghetti squash, because it is so versatile, and the strands hold their crispness even with cooking.  We usually eat it with just butter, salt, and pepper. Of course, you can substitute it for spaghetti with marinara. I decided to do a riff on a pasta dish that Jacques Pépin demonstrated years ago on his television show. That recipe has become a favorite, especially when we are in a hurry for lunch or a light dinner. This time I just substituted spaghetti squash.

RECIPE

Spaghetti Squash with Parmesan and Poached Eggs

Ingredients

  • medium spaghetti squash
  • 4 tablespoons butter
  • 4 tablespoons olive oil
  • ½ cup freshly grated Parmesan cheese
  • ¼ cup finely minced parsley
  • 1 clove garlic, minced
  • poached eggs

Method

  1. Pierce the squash several times with a metal skewer, going all the way to the center. This is important. Otherwise you will have an explosion and mess in your oven
  2. Bake the squash in the middle of the oven pre-heated to 350°F (190°C) for 1 hour. Test for doneness by piercing with a sharp fork. The squash should be tender.
  3. Remove the squash from the oven and let rest for 5 minutes until you can handle it comfortably. With a large, sharp knife, cut the squash in half lengthwise.
  4. Scrape out the seeds. Then, with a fork, scrap out the flesh into a bowl. The squash will form spaghetti-like strands.
  5. Stir in the butter, olive oil, Parmesan, and parsley. Season to taste with salt and pepper.
  6. Place individual servings in pasta bowls and top each with two poached eggs.
  7. You should be able to make four servings.

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