From garden to gourmet: Top 10 ways to prepare squash this season Whether you are planning a gourmet seasonal meal or throwing together a quick dinner on the grill, chances are excellent that squash will be a primary ingredient in one form or another. The delightfully diverse veggie is in abundance this time of year and you might fnd yourself in a cooking rut of sorts looking for creative ways to include more squash in your meals. With the help of this list you can grill, bake, and sauté your way to a satisfying dinner that is sure to please even the prickliest of palettes. September/October <strong>2013</strong> • 10 Story // Loren Haverstock Photo // Abby Laub
1. Mixed Grill Kabobs Kabobs are a summer favorite that you can play with and never repeat the same combination of ingredients. Many of the squash varieties available in our region are excellent prepared this way and are complimentary to whatever protein you chose. I prefer to combine yellow squash and zucchini with seasoned chicken, bell peppers, onion petals, and cherry tomatoes on kabobs. Brush lightly with oil, season with a little salt and pepper, then crank up the grill and let the skewers sear until the meat is thoroughly cooked and the veggies are tender. This is a fun recipe for older kids to get involved with, as you can set up an assembly line of sorts in your kitchen and have your prep time cut in half while teaching your children about healthy eating practices. 2. Try it in a salad Blend the sweetness of butternut squash with traditional fall spices and pair it with arugula and toasted walnuts. Peel and cube a butternut squash and toss with one tablespoon olive oil, one-half teaspoon nutmeg, one-half teaspoon allspice, one-quarter teaspoon cinnamon, Kosher salt and freshly ground black pepper to taste. Spread in a single layer on a large cookie sheet and roast at 400 degrees for about 15 minutes, or until browned at the edges. Let cool fve minutes, then toss with two small bunches of washed and torn arugula and one cup toasted walnuts. Drizzle with a whisked dressing of one-quarter cup apple cider, one-eighth cup olive oil, two tablespoons red wine vinegar and salt and pepper. 3. From your garden to gourmet in one simple step New Albany resident, Donna Kielman, was once served a dish while on vacation at Disney World that she just couldn’t forget when she returned home. Since then, she has created her own copycat recipe and perfected the dish to be both deliciously flling and healthy. To recreate this meal in your own kitchen, simply sauté raw, fresh yellow squash, zucchini, bell peppers, and onions in extra virgin olive oil and season with sea salt and fresh cracked pepper. The yellow squash and onions caramelize over the heat and add a sweet fnish to the dish. You can serve over brown rice or barley, or add a meat if you are craving more protein. 4. Broiled yellow squash and zucchini spears This side dish is a favorite at my house, which makes me feel as seasoned as Bobby Flay in my kitchen. Combine its deliciousness with the fact that this dish is incredibly flling and nutritious, and you might fnd yourself feeling like a super mom (or dad) when your children clean their plates. The dish couldn’t be easier and tastes amazing! To begin, slice the squash and zucchini length wise into four spears each, laying them peel side down on a lined baking sheet. Drizzle each spear with olive oil and sprinkle with kosher salt and ground pepper to taste. Turn on the broiler for about 20 minutes and let them sizzle, pulling the spears out of the oven when cooked to the tenderness of your liking. You can also sprinkle with a little parmesan cheese in place of the salt to add extra zest. To make clean-up even easier, line the baking sheet with foil during the prep stage. 5. Balsamic Glazed Squash Cut one large acorn squash into wedges and place in a baking dish. Toss squash with three tablespoons each melted butter and balsamic vinegar, two sliced shallots, six chopped sage leaves, one tablespoon honey, a pinch of ground coriander, and salt and pepper. Add one half cup water and roast at 450 degrees for 20 minutes. Flop wedges, sprinkle with one-quarter cup hazelnuts and roast 20 minutes more. 6. Baked Acorn Squash – a classic Cut an acorn squash in half using a strong chef’s knife. Clean out the seeds and strings and score the insides several times with a sharp knife before placing in a baking pan, cut sides up. Add about one-quarter inch of water to the pan. Coat the inside of each half with one-half tablespoon of melted butter. Add a tablespoon of brown sugar to the cavity and drizzle a teaspoon of maple syrup on top. Bake at 400 degrees for one hour, or until the squash is very soft and the tops are browned. Do not undercook. 7. Don’t forget the little ones When my son was frst introduced to vegetables one of his favorite foods was squash. I made all of his baby food from either organic or home grown fruits and veggies, and I was in luck that the squash season lined up perfectly with his feeding schedule. You can use almost any type of squash, prepared in a variety of ways and babies as young as four to six months can enjoy these delicious, healthy and fresh meals. The most efcient means of preparing your child’s dishes are to soften the squash (you can bake in a water bath or steam the raw vegetable) and then puree the “meat” or insides of the squash. Divide up your puree into several smaller bowls and add different combinations of fruits or spices to each bowl, this way you can broaden your baby’s horizons to the other accent favors, such as apples, pears, cinnamon, or grains, all while providing them with a nutritious vegetable. 8. Add them to your favorite soup or salad When trying to plan a meal around seasonal veggies, it is easy to overlook the obvious options. If you fnd yourself with extra butternut squash after making last night’s dinner, try adding the chopped pieces to a salad for lunch or combine with a soup such as minestrone (even the canned variety will work). Zucchini is also a delicious addition to seasonal soups, and raw zucchini adds a sweet burst of favor to an otherwise ordinary salad. 9. Gluten Free Peanut Butter Squash Brownies If you are looking for a healthy dessert alternative for your family, this recipe is sure to please even the pickiest of eaters. With only fve ingredients and a low glycemic index, these brownies are also a smart choice for people who are gluten intolerant or watching their sugar intake. Start by preheating your oven to 350 degrees and grease or line an 8x8 baking pan. In a bowl, mix together one egg, onehalf cup of honey and one cup of peanut butter until smooth. Add one-half teaspoon of baking soda and one-half cup of butternut or winter squash puree and quickly stir until mixed together. Pour the batter into the 8x8 pan and bake for 25 to 35 minutes or until the brownies pass the tooth pick test. 10. Spaghet-ini (spaghetti squash meets zucchini) I recently came across a recipe contest where people from all over the country submitted their favorite original squash recipes. This simple but clever twist on an old favorite came in runner-up. Most people have heard of spaghetti squash and substituting the vegetable for pasta, but this recipe swaps out the squash for zucchini. Peel and julienne eight small zucchini and place in a colander to let the moisture drain for about half an hour. Meanwhile, in a blender, combine three tablespoons of olive oil, three tablespoons tarragon leaves, two tablespoons of freshly squeezed lemon juice, and one cup of cream. Blend until a well incorporated sauce remains. Mix as little or as much of the sauce with the zucchini as you wish and top with fresh cracked pepper and chives. • silivingmag.com • 13
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