glazes & stuffings for winter squash?
now that the frost is almost on the pumpkin ... i'm busy baking winter squash.... today i did a glaze with pear butter and a touch of maple syrup.... i also baked an apple in the center of each squash half.
i'd love to hear what you stuff & glaze your squashes with because you all have such good ideas.
thanks!
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18 Comments:
Do you have a copy of Molly Katzen's Moosewood Cookbook? That's loaded with fillings for veggies. My favorites for acorn or butternut squash are the Mushroom -Cheese and the Apple.
Mushroom Cheese Filling:
(Make while squash is baking (split in 1/2, cavities cleaned out, face down on oiled tray, 30 minutes @ 350):
1/2 c chopped mushrooms
1 c chopped onion
1 clove crushed garlic
1 c cottage cheese
Sprinkle dried basil, salt, pepper, parsley
3/4 c dried breadcrumbs
2 TBSP white wine
butter (natch)
Saute mushrooms, onions and garclic in butter with seasonings til soft. Drain well and combine with remaining ingredients. Fill squash cavities amply and bake uncovered 25-30 min. @ 350.
Apple FIlling:
2 medium cooking apples, chopped
2 c cottage cheese
juice form 1 lemon
1/2 c chopped onion
3 TBSP butter
dash cinnamon
3/4 c grated cheddar
Optional: 1/2 c chopped walnuts (sauteed) and a handful or raisins or currants
Saute apples and onion in butter til onion's clear. Combine with remaining ingredients and stuff the squash. Bake 15-20 minutes or til heated through.
moibec at 7:30AM on 09/26/09
Acorn or buttercup are my choices for baking. I add either butter and brown sugar or butter and maple syrup to the cup, and baste the rest of the cut edges during cooking. I usually don't add the butter/sugar mix at the beginning, but let them cook a bit first.
I like the idea of an apple in the squash half. It's a crisp cold morning, just barely avoided frost, and I'm off to the Champlain Islands to get some apples. I usually wait to get winter squash (don't bother to grow them anymore. There's not that much difference in flavor, and it takes up space in the garden all season) but you've inspired me to get started early.
lemonfair at 7:36AM on 09/26/09
It might sound weird, but I like a small hunk of melted gorgonzola in the middle of roasted winter squash. I like the way the sweet and mellow caramelized squash contrasts with the sharp and salty cheese. I only like this with particularly sweet squash though; if it tastes dull and starchy, I do something else with it. Like compost it.
Nicholas H at 3:08PM on 09/26/09
Lately we've been hooked on this..it's a simple coconut custard baked in the hollow of an acorn or kabocha squash, but I think any hard winter squash with a large cavity would work beautifully. I made it for the first time for Thanksgiving dinner last year and have made it at least once a month since. The custard that bakes in the hollow is very, very good. Recipe and photo are here http://www.foodbuzz.com/recipes/1085803-thai-coconut-custard
kathyvegas at 6:14PM on 09/26/09
With Acorn squash I stuff it with sausage (precooked) apples, mushrooms, some seasoned cubed bread, and sauteed onions.
bisbee at 7:07PM on 09/26/09
I stuff acorn squash with a sage-sausage dressing - the same one I make for turkey. I've also made an italian sausage and tomato mix and baked it in a spaghetti squash.
I don't usually glaze squash, but Jamie Oliver's recipe for butternut squash wedges with spice rub is amazing, and I make it often. One of the few recipes I continue to follow exactly as written every time I make it.
AliceBlue at 8:06PM on 09/26/09
I like to bake acorn squash with just butter or butter, cinnamon and a little brown sugar.
yayfood at 8:58PM on 09/26/09
see i knew you guys would come through.... great ideas!!!!
pooch at 9:23PM on 09/26/09
I like to take a small pumpkin and stuff my favorite dressing into it and bake it, looks great on the table. Other squash I am pretty much the butter, herbs and brown sugar type girl.
pjracz10 at 10:14AM on 09/27/09
smitten kitchen has a recipe for acorn squash quesadillas. While that's not a glaze, I liked the idea of making the squash spicy - some sort of jalapeno glaze + maple syrup glaze, or you could maybe try jalapeno jelly brushed on the squash before it bakes
prunesaregood at 7:47AM on 09/28/09
Glazed with apple cider, fill the center of the acorn squash ring with a homemade whole-cranberry/orange sauce. Yum!
maggiej at 1:37PM on 09/28/09
I put butter, raisins, walnuts and/or maple syrup (real stuff) or brown sugar in the cavity of an acorn squash. I put a little water in the baking pan and bake until tender. Very fall.
janaatwg at 9:13PM on 09/28/09
Maple sausage, onion, bread crumbs and sharp cheddar.
Hootspa at 11:50PM on 09/28/09
Dark amber maple syrup and butter
vtblues at 3:05AM on 09/29/09
I like to stuff butternut or acorn squash with a sausage and mushroom stuffing...
Ingredients list for the stuffing is as follows...
Mrs. Cubbison's Original classic dressing
Loose Pork Sausage
Fresh Parsley
Sliced Mixed Muschrooms (button, portabella, oyster, porcini mushrooms or wood ear...any mix you like)
Celery
Onions
Poultry Seasoning
Black Pepper
Kosher Salt
Swanson Cooking Chicken Stock or Broth (enough to provide moistness)
Cook the sausage first, then add the chopped veggies and cook till translucent, season, then add the veggy sausage mix to the dressing mix. Heat broth or stock and pour in with everything else. add the chopped parsley.
...i find it helpful to par bake the squash first, then cut off the top, then holow it out, stuff it, then put the top back on and finish baking it.
Chef316 at 3:56AM on 09/29/09
this might sound weird but i love to bake a spaghetti squash then scrape out the flesh and add brown sugar/maple syrup and a couple dashes of chipotle hot sauce. The sweet smoky combo is delicious!
oregonpinot at 9:32PM on 09/29/09
http://www.boston.com/lifestyle/food/articles/2008/11/24/vegetarian_stuffed_squash/
coolname at 1:05PM on 10/01/09
Hey there - Tyler Florence has a wicked recipe for baked squash with sage. Super awesome - basically your usual brown sugar/butter spread into the hollow and then just press a couple leaves of fresh sage into the top and bake. Yummy - and a great way to use sage that's kicking around. Cheers!
KimmieD at 10:57PM on 10/01/09