Winter Squash Tips

NO MORE FIGHTING with a sharp knife and winter squash. Here is a Short cut to bake all winter squash and pumpkin. Remove stem and Wash & dry. Rub hands with olive oil & rub onto squash. Place squash on a foil covered cookie sheet in a 350-400° preheated oven. Do Not poke or cut. Cook one hour plus, depending on size of squash. Remove when slightly brown, the house smells great and it will dent (thickest part) slightly with a wooden spoon. Slice in half remove seeds and stringy pulp. Remove squash from roasted skin, put squash into food processor and add a pat of butter and a drizzle of maple syrup when serving. Or freeze in Ziploc type bags for later. I love to eat Squash all year long or try making pies and breads all winter long.

Storage Tips

• Beets & Carrots &Turnip – plastic bag in crisper. 
• Brussels Sprouts & Cabbage – plastic bag in crisper, remove outer leave(s) if wilted or spotted when ready to use. 
• Lettuce & Spinach– plastic bag in crisper 
• Onions, Garlic, Squash and Sweet Potatoes – keep in a warmer place, (50- 60° Fahrenheit) dry dark place. Must be above 50 (not in refrigerator). 
• Potatoes – Cool and dark, or if you have an extra frig they can be refrigerated in a bag with ventilation holes. Many folks keep them in a cool basement.

Pumpkin Lovers Lasagna

Pumpkin Lovers Lasagna

Recipe courtesy Rachael Ray

Prep Time:30 min Cook Time:1 hr 0 min Serves: 6 to 8 servings

Ingredients

Kosher salt 

1 head escarole, coarse chop(I used spinach)
1 head garlic, cloves separated but not peeled 6 tablespoons butter
10 fresh sage leaves, torn 

1 butternut squash, peeled cut into bite-sizes
Freshly ground pepper 

1 1/2 cups chicken (or veggie) stock
3 tablespoons flour 

3 cups milk
Freshly grated nutmeg 

3 eggs
2- cans pumpkin puree 15oz (or roasted fresh and pureed) 

2 cups fresh ricotta 

2 cups freshly grated Parmigiano-Reggiano
1 box no-boil flat lasagna
12 ounces Italian Fontina, Fontina Val D'Aosta or Gouda cheese, shredded

Directions

Preheat the oven to 375 degrees F. Bring a few inches water to a boil in a large pot and add salt. Cook the escarole for 5 minutes, then drain. Soak the lasagna sheets in water for 5 minutes.

Cover the garlic cloves with water in a saucepan and simmer for 20 minutes. Drain and let cool. Squish the garlic pulp from the jackets into a bowl and mash with a fork.

Meanwhile, melt 3 tablespoons butter in a medium saucepan over medium heat. Add the sage and stir. Add the squash, stir and season with salt and pepper. Add the chicken stock and cook, stirring occasionally, for 15 minutes. All the stock should be absorbed and the squash should be lightly browned and tender. Remove from the heat.

In a different medium saucepan, Melt the remaining 3 tablespoons butter over medium heat. Add the flour and whisk for 1 minute. Whisk in the milk and mashed garlic and season with salt, pepper and a little nutmeg. Cook until slightly thickened (the sauce should just coat the back of the spoon evenly without breaking up on the spoon's surface).

Whisk together the pumpkin puree, 2 eggs and some salt and pepper in a small bowl.

In a different bowl, whisk together the ricotta, half the Parmigiano-Reggiano and the remaining egg.

Pour about half the garlic sauce into the bottom of a 9 by 11-inch baking dish. Add a layer of lasagna sheets and then half the pumpkin mixture. Make another layer of lasagna sheets and spread with all of the ricotta mixture, followed by the squash and then escarole. Top with half the cheese-Fontina, another layer of lasagna sheets, the remaining pumpkin and another layer of lasagna sheets. Finish with the remaining garlic sauce and sprinkle with the remaining Parmigiano-Reggiano and Fontina (I did not have Fontina but used cheddar and it was delicious too).

Bake the lasagna, covered, for 45 minutes. Raise the oven temperature to 400 degrees F and continue to bake, uncovered, for 15 minutes more. Let rest for 15 minutes, then cut and serve. The extra can be wrapped tightly and frozen.

Spinach Pumpkin Swirl Quiche

1 large Sweet Potato, peeled and diced
1 Butternut Squash (or a small pumpkin squash), peeled and chopped
2 Carrots, chopped
2 Eggs, beaten
2 tbsp Butter, melted
2 tbsp Olive Oil
1/2 tsp Salt
3 tbsp Brown Sugar
1/2 tsp Curry Powder
1/4 tsp ground Cumin
1/2 tsp ground Cinnamon
1 pinch ground Nutmeg
1 (16 oz) package frozen chopped Spinach, thawed and drained
2 Eggs
1/2 tsp Salt
1/4 spt ground Black Pepper
1/2 c half-and-half Cream
2 tbsp Bread Crumbs

1. In a large saucepan, combine sweet potato, squash and carrots. Pour in enough water to cover vegetables. Cook over low heat until very tender, about 40 minutes. Drain and mash. Allow to cool.
2. Preheat oven to 350° F (175° C). Grease a 12 inch pie pan.
3. Add to mashed squash 2 eggs, butter, olive oil, 1/2 tsp salt, brown sugar, curry powder, cumin, cinnamon and nutmeg. Puree in a blender.
4. Puree separately the spinach, 2 eggs, 1/2 tsp salt, pepper and half-and-half until smoothe. Stir in 2 tbsp bread crumbs, or more if mixture is still liquid. Pour into the pie pan and press flat with a spoon.
5. Gently pour squash mixture on top of spinach layer. Spread with a spoon, leaving a wavy surface. Allow spinach layer to "peek" through around the edge. For swirl effect, genly stir the two layers together to create a marbled effect. Do not over-mix.
6. Bake 30 minutes until set in center.

Recipe from Suzy, Left Foot Organics

Roasted Pumpkin or Squash Seeds

Cut the top off your pumpkin or squash. Scoop out all the seeds and strings and separate the seeds. Discard the strings.

Spray a baking sheet with olive or canola oil. Spread the seeds out and sprinkle with salt, garlic salt, cinnamon and sugar, or any other flavorings you like.

Bake at 400°F until lightly browned. Keep checking, as the burn quickly.