Tag Archives: squash

Spaghetti Squash … Various

I remember trying spaghetti squash at least five years ago and not being impressed. As I recall, I microwaved the squash and served it very simply with a marinara sauce on top. I thought it was watery and fairly bland. Not really a substitute for pasta, but it was part of my attempt to introduce new vegetables to my diet.

A few days ago, I went grocery shopping and decided to give spaghetti squash another try.

I stabbed the small, whole squash (<800 gm) with a paring knife and then par-cooked it in the microwave for 5 minutes. Then I cut the squash in half, removed the seeds, sprinkled it with some salt, and baked it, cut side down, at 375 deg Fahreheit for 30 minutes, until a fork inserted into the squash met little resistance.

After letting the squash cool, I used a fork to scrape out the flesh.

First impression: The resulting squash strands looked fine but there wasn’t a lot of them. A scant 3 cups, I’d estimate. Of course, I had picked the smallest squash on the pile ($1.49) so you have to take that into account.

Spaghetti Squash topped with jarred spaghetti sauce (sausage and pepper) – Tasty but still a bit watery. Possible solution is to drain the spaghetti squash strands a bit and make sure the spaghetti sauce is thicker. At least now I know it’s not JUST due to the cooking method ie. microwaving.

Spaghetti Squash topped with cheese, sour cream and chili con carne with beans – After hand squeezing the remaining half of the squash, about 1/4 cup of liquid was expelled. The resulting dish was much less watery than the previous serving with meat sauce.

Baked squash seeds for snacking

The seeds were picked free of the surrounding squash flesh, rinsed and simmered for 10 minutes in salted water. I used paper towels to get most of the water off the seeds, placed them on a baking sheet lined with aluminum foil and drizzled them with a bit of canola oil and sprinkled them with fine sea salt and a shake of paprika. Then the seeds were baked at 350 deg Fahrenheit for 10 minutes, turning them over after 5 minutes, to ensure as even baking as possible.

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Mushroom Miso Soup with Butternut Squash Ravioli

You can whip up a great soup in 15 minutes with a few simple pantry and fridge/freezer ingredients, like this white miso soup with fresh mushrooms and frozen butternut squash ravioli. A sprinkle or two of green onions and you’re all set.

Mushroom Miso Soup with Butternut Squash** Ravioli – serves 3, generously

6 cups chicken, vegetable or dashi stock (6 cups water and 2 tsp dashi powder)
2 tbsp white or red miso paste
1 tsp dried wakame (seaweed), soaked in 1 cup cold or warm water, thinly sliced
5-6 sliced white button mushrooms
9 frozen butternut squash ravioli
1-2 stalks green onion, thinly sliced as garnish
salt and pepper to taste

** Use whatever kind of ravioli, tortellini or wontons you have available

Place the miso in a small bowl.

Bring the stock to a boil in a medium sized soup pot. Add the soaked seaweed and mushrooms to the pot. Season with about 1/4 tsp of salt and 1/4 tsp ground black pepper.

With a ladle, transfer about a cup of the hot liquid to the miso in the bowl and mix gently with a spoon or whisk to dissolve the miso.

Add the frozen ravioli to the remaining hot liquid in the soup pot, cover and cook for 5-6 minutes until the ravioli are tender.

Take the soup pot off the heat, and stir in the dissolved miso. Taste and adjust salt and pepper as needed.

Spoon a couple of cups of soup into each bowl and add 3 ravioli per person. Sprinkle green onion over the top and serve.

Butternut Squash – Ravioli and Soup

I hadn’t picked up a butternut squash in ages, so when I happened to spot a heap in my grocery store, before Christmas, I brought one home. And then forgot about it until I ran across it while looking for something else. The question was … what to do with it. I wanted to be creative but after the Christmas eve day and Christmas day meal preparation, I didn’t want to get TOO complicated.

And then I did.

(When I throw together the recipe for the soup, I may post it below. Or maybe I won’t. We’ll see.) DONE

Butternut Squash

Wash off the outside, cut into half. Scoop out the seeds and then cut each half into quarters. Place in a microwave safe bowl with about 1/4 cup of water and microwave on high for 5 minutes at a time until tender. (15-20 minutes should do it.) Peel and then puree.

I turned part of the pureed squash into a filling for home made ravioli.

Butternut Squash, Stilton Cheese and Bacon Ravioli in an Aglio e Olio (Garlic and oil) sauce

Easy Ravioli Dough – makes enough dough for 15 3 inch diameter or square ravioli with some leftover dough

1 cup flour
1 large egg, beaten lightly
2 tsp extra virgin olive oil
pinch of salt

Knead the dough for a few minutes, cover with food wrap and let sit on the counter at room temperature for about 20 minutes. Roll out to a thinness of 6 (out of 7) on pasta maker.

Butternut Squash, Stilton and Bacon Ravioli Filling – fills 15 3 inch diameter or square ravioli

4 oz/ 1/2 cup butternut squash puree
2 oz Stilton cheese, crumbled
4 strips bacon, fried to crispy and chopped
pinch of salt
grind or 2 of black pepper

Garlic and Olive Oil Sauce/Aglio e Olio

1 clove garlic, finely mince
1-2 tbsp extra virgin olive oil
pinch or two of hot red pepper flakes (optional)
freshly grated Parmesan cheese, to taste

Mix the above together. Taste and add additional salt and pepper if needed.

Fill ravioli and boil for about 2 minutes from fresh.

Saute minced garlic clove in extra virgin olive oil until just golden. Add cooked ravioli and toss to coat. A pinch of red pepper flakes may be added for a bit of a kick. Serve hot with grated Parmesan cheese.

The rest of the pureed butternut squash (~2 cups) became a curried sweet soup with the addition of some leftover poached pears.

Butternut Squash and Pear Curried Soup

Butternut Squash and Pear Curried Soup – serves 4

1 tbsp butter, unsalted
2 cups butternut squash puree
2-3 cups chicken or vegetable stock, divided
1 garlic clove, finely minced
1-2 inches fresh ginger, peeled and finely minced
1 heaping tbsp caramelized onions
1/2 cup sweet potato, coarsely chopped
1 tsp curry powder
1/4 tsp cumin powder
1 pear, peeled, cored and finely chopped*
sour cream to taste (optional)
salt and pepper to taste

* used ~1/2 cup leftover poached pear puree (cranberry mead, honey, sugar, vanilla pod, cinnamon stick)

In a large saute pan, fry the ginger, garlic and caramelized onion in butter, over medium heat until the garlic is translucent. Add curry and cumin powder and fry for about 1 minute more.

Add 2 cups of stock, sweet potato, pear and butternut squash puree. Simmer for about 20-25 minutes or until the sweet potato is tender.

Using a stick or counter blender or food processor, puree the mixture until smooth. Return to saute pan if not using the stick blender and taste, adding salt and pepper to taste. If it’s too thick, whisk in additional stock and warm.

Stir in sour cream, if using.