Gourd-geous Fall Recipes

Gourds; they are everywhere. If you have been to the supermarket lately, you have probably been gloriously overwhelmed by the variety of winter squash lining the aisles. Not only are they rich in nutrients like vitamin A and fiber, but the sizes, shapes and colors of these lovely vegetables seem to have no end! In addition, they are relatively cheap and easy to store - some having a shelf life for months when kept cool and dry. Have you ever seen a squash that looked lovely to eat, but you weren’t so sure about the taste (or vice versa)? Good news folks, we are here to help you navigate your culinary adventures! Our second-to-last booth at the Everett Farmer’s Market featured many-a-squash, and how to identify them. Here are some of our helpful tips and recipes!
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Kabocha Squash
​Kabocha, also known as a “Japanese Pumpkin”, is delicious by itself or as an addition to winter soups and stews. The color can range from a light, pale green- to an almost blue, but most of the time you find Kabochas that have a dark green/speckled exterior with a yellow/orange center. Its flavor is described as a combination of sweet and nutty, with a fluffy texture. Rest assured, pumpkins everywhere are green with envy. Below are two different ways to prepare the Kabocha.

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​ Soy-Simmered Kabocha:

• 1 tbsp. canola oil
• 1/2” piece ginger, minced
• 2 cloves garlic, minced
• 3 scallions, minced (save some green parts for garnish)
• 1/4 cup low sodium chicken or vegetable stock
• 3 tbsp. soy sauce
• 1 tbsp. mirin
• 1 tbsp. sugar
• 1/2 medium kabocha squash, peeled, seeded, cubed

Heat oil in 12" skillet over medium-high heat.

Add ginger,  garlic and scallions, and cook until fragrant, about 1–2   minutes.

Add stock, soy sauce, mirin and sugar; bring to a simmer.

Add squash and cook, turning once, until softened, about 8 minutes.
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Reduce heat to low, cover, and cook until tender, turning once to evenly glaze, about 15 minutes more.

​Garnish with green onion tops. Enjoy hot or cold.

Adapted from: http://www.saveur.com/article/Recipes/Soy-Braised-Kabocha-Squash

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Roasted Kabocha:

​This recipe also works 
well with Delicata squash.


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• 1/2 medium kabocha squash, washed, seeded, sliced into 1/4” wide pieces
• 1 tbsp. canola oil
• Salt & Pepper, to taste
• Paprika, to taste

Preheat oven to 425 F.

Prepare squash and pile on a baking sheet.

Drizzle oil over piece and hand-mix to coat.

Arrange squash in single layer on baking sheet with space between (use a second baking sheet if necessary).

Sprinkle with salt, pepper and paprika.

Bake for 20-30 minutes or until tender.

Flip half-way through baking time.

Enjoy hot or cold.

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​Butternut Squash

Butternut squash is quintessential to Fall, with its unmistakable oblong shape and vibrant orange color. Like a sweet potato, the flesh is creamy and sweet, not to mention easy to prepare. Some stores sell raw butternut squash cubes in the produce and freezer sections. On the rare occasion, I have even spotted crinkle-cut butternut squash fries and - my goodness - were they delicious! Here is an easy recipe for a savory-sweet butternut squash and black bean chili:

Butternut Squash and Black Bean Chili
Serves 8
 
4 cups butternut squash, peeled, seeded, diced (~2 lbs)
1/4 cup olive oil
3 onions, chopped
4 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
2 jalapenos, minced (optional)
60 oz black beans (~ 4 small cans), rinsed & drained
30 oz fire roasted diced tomatoes (1 large can or 2 small)
3 TBS chili powder
2 TBS cumin
1 TBS dried oregano
 
Heat olive oil in a skillet over medium heat.

Add onions, bell peppers, and jalapeños and sauté until tender.

Add garlic for the last minute of sauté.

Transfer to a slow cooker, add the beans, tomatoes, chili powder, cumin, oregano, and squash.

​Cook on low for 6 hours. Serve with cornbread, whole grain chips, or just as-is. Enjoy!
 
Adapted from: http://www.myrecipes.com/recipe/black-bean-squash-chili
 

Spaghetti Squash

Unless you have been living in a cave for the past 5 years, you have probably heard about spaghetti squash. This pale yellow, oval-shaped gourd is famous for its magical ability to turn itself from average squash- into pasta-hence its name. The fibers in spaghetti squash provide it with a noodle-like texture when baked. While most recipes involve a pasta sauce, we amped up our recipe by adding a homemade creamy pumpkin sauce! Just when you thought you couldn’t possibly get more pumpkin into your life this season.
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Spaghetti Squash with
​Creamy Pumpkin Sauce
Serves 4
 
1 Spaghetti Squash
2 TBS olive oil
1 TBS fresh sage, chopped
2 Cups Pumpkin Puree (1 small can)
1 garlic clove
1/2 cup coconut milk, regular
1 TBS apple cider vinegar
1/4 tsp Nutmeg
Salt
Red pepper flakes
 
Preheat oven to 425 F. Cut spaghetti squash lengthwise down the center. Scoop out inner seeds. Sprinkle salt on each side. Place on baking sheet cut side down. Cook in oven about 40min. Let it cool and scoop out long strands of “spaghetti” with fork lengthwise. Place olive oil and sage in medium pan, fry 1-2min. Scoop out the sage and leave the oil. Add pumpkin puree, garlic, coconut milk, apple cider vinegar, nutmeg and red pepper flakes. Stir sauce until blended and heated. Spoon some sauce on top of the spaghetti squash. Serve hot.

 Adapted from: http://leangreennutritionfiend.com/2015/10/09/spaghetti-squash-with-creamy-pumpkin-sauce/

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Delicata Squash
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​It may look like more of a decoration than a vegetable, but do not let the delicate deceive you; it is pure, edible deliciousness.  Slightly resembling a ballooned-up zucchini, the squash is oblong, striped and comes in a variety of pale greens and yellows. Its flavor is described as sweet, rich and moist. This delicata recipe is sweet, zesty and perfect for a fall potluck!

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Delicata Squash with
​Orange & Pistachio

• 1 tablespoon extra-virgin olive oil
• 2 shallots, halved and sliced
• 1 large delicata squash, halved lengthwise, seeded and thinly sliced (no need to peel!)
• 1 teaspoon orange zest
• 3/4 cup orange juice
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 tablespoons chopped salted pistachios

Heat oil in a large nonstick skillet over medium heat.

Add shallots and cook, stirring, until softened and beginning to brown, about 2 minutes.

Add squash, orange zest and juice, salt and pepper. Reduce heat to medium-low, cover and cook, stirring once, until the squash is almost tender, 6 to 8 minutes.

Uncover and cook, stirring occasionally, until the liquid is absorbed and the squash is tender and beginning to brown, 12 to 15 minutes more. Garnish with pistachios.

Recipe from EatingWell.com

Acorn Squash

Oh, acorn squash. Perhaps the most adorable squash there is, how could you not want to take it home with you? Acorn squash can usually be spotted by their nut-like shape, and can range in hues and stripes from dark green, to yellow, orange and even sometimes white! They are soft in texture and have a buttery-neutral taste with a hint of sweetness, making them great for both sweet and savory recipes. Acorn squashes are generally smaller in size, which suites perfectly for a substitution in your go-to stuffed bell pepper recipe! Here is a satisfying recipe for stuffed acorn squash from epicurious.com.
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Acorn Squash with Kale and Sausage
Makes 4 Servings

​2 medium acorn squash, halved, seeds removed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Olive oil cooking spray
3 teaspoons olive oil, divided
8 ounces Italian turkey sausage, casings removed
1 large leek, white and light green parts only, halved and sliced
2 cloves garlic, finely chopped
4 cups tightly packed torn kale
1/3 cup reduced-sodium chicken broth
1/4 cup chopped walnuts
2 tablespoons grated fresh Parmesan
2 tablespoons panko breadcrumbs

Heat oven to 375°. Cut a thin slice off round side of each squash half to create a stable base. Sprinkle with salt and pepper; coat with cooking spray. Place squash flesh side down on a baking sheet lined with aluminum foil; bake until golden and tender, 30 minutes. Remove from oven; flip squash and set aside. Heat broiler. In a large nonstick skillet over medium heat, heat 1 teaspoon oil. Add sausage; cook, breaking into coarse pieces, until brown, 6 minutes; transfer to a bowl. To same skillet, add remaining 2 teaspoons oil and leek; cook until leek is soft, 3 minutes. Add garlic; cook, 30 seconds. Add kale and toss; add broth. Cover and cook until kale is tender, 5 minutes; stir in sausage. Divide kale-sausage filling among squash. In a bowl, combine walnuts, Parmesan and panko; sprinkle evenly over squash bowls and coat with cooking spray. Broil until panko is golden, 2 minutes.
Recipe from LARAINE PERRI SELF NOVEMBER 2013

​Other winter squash varieties include hubbard squash, red kuri, buttercup, sweet dumpling, carnival, and-last but not least- the beloved pumpkin. Generally speaking, the majority of squashes are interchangeable in recipes, due to the consistency, taste and fiber content being very similar in many gourds (minus our special friend, the spaghetti squash). In other words, this blog post could last for days, but I’ll spare those reading. That way you’ll have more time to cook!
 
Wishing the happiest of Fall squash harvesting to you all,
 
Olivia L.

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