Roast It, Stuff It, Squash It

story and recipes by Jamie Nichol
photo by David Knipp

It’s snowing outside, and a few things come to mind: a fireplace, hot chocolate, and winter squash. Nutty, creamy, and sweet, win ter squash, in its many forms, always satisfies my need for a healthy bite to eat in the chilly months.

The word squash originates from the Native American word askutasquash, meaning “the green thing that may be eaten raw.” The Native Americans placed so much faith in this gourd that they buried it along with the dead to ensure a well-nour ished final journey.

Aside from its cultural value, squash can be a healthy addition to your winter meals. It provides an impressive amount of vitamin A (beta-carotene) which may promote lung health and prevent can cer. The more orange the shell, the higher the content of vitamin A. Winter squash has other ben eficial nutrients such as dietary fiber, omega-3 fatty acids, potassium, and vitamin C. Its nutrients support the immune system, helping to ward off the dreaded common cold. This is a comfort food you don’t have to feel guilty about eating.

The hard outer layer may not make squash seem like the friendli est of ingredients, but getting past the initial intimidation is as easy as having a good knife. Once you open up the squash, you can prepare it in a number of tasty ways: savory or sweet, in a soup or a salad, as an entrée or hors d’oeuvres, cubed or puréed, or in any creative manner you like. The following recipes will help you squash your fears and experi ment yourself!

Butternut Squash Soup with Apple
Butternut squash is one of the more common varieties and probably the most versatile. It’s about 8 – 12 inches long and has sweet orange flesh.

1 butternut squash, cut in half lengthwise and seeds removed
2 russet potatoes, peeled and quartered
2 tbsp. olive oil, plus a little more to brush the squash
1 tbsp. butter
1 medium onion, chopped
1 tart apple, peeled and chopped*
1 ½ - 2 qt. chicken broth
½ tsp. nutmeg
Salt and pepper
1 c. half and half (optional)
*Instead of apple you can try car rots, or celery

Brush the squash with olive oil and bake at 375˚ face down on a baking sheet for 45 minutes (until tender). Boil potatoes for 15 minutes (until tender). In a large pot sauté the onion with olive oil and butter until translucent. Add the apples and sauté for 5 minutes. Combine the baked squash, boiled potatoes, and broth with the apple and onions. Purée with food processor or blender. Put back in the pot and let simmer for 20 minutes. Add nutmeg, salt, pepper, and half and half (if desired). Garnish with fresh or sautéed apples.

Acorn Squash Stuffed with Couscous
Acorn squash is shaped like its namesake and relatively small, with a bold green and orange exterior.

2 acorn squash, cut in half lengthwise and seeds removed
2 tbsp. melted butter
1 apple, chopped
2 tbsp. olive oil
½ tbsp. curry powder
1 small white or yellow onion, chopped
¾ c. water
1 c. apple juice
1 c. dry couscous
¼ c. toasted almonds, walnuts, or pine nuts
¼ c. raisins
Salt, pepper, and curry powder, to taste

Bake squash face down at 375˚ until tender, about 45 minutes. Brush with butter when out of oven. Put apple, olive oil, and curry powder in a saucepan, and sauté until apples absorb flavors (2-3 minutes). Remove apples from pan, and add onions with more oil. Sauté until onions are translucent Add water and apple juice and bring to a boil. Stir in couscous, cover pan, and remove from heat. Let sit for 15 minutes, until couscous absorbs moisture. Fluff with a fork and add apples, almonds, and raisins. more seasonings to taste, and stuff squash with couscous mixture.