Autumn Squash Recipes

October 16, 9:43 PMSalt Lake City Gourmet Food ExaminerMichelle Carfaro Stiner

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I love autumn and winter squash. I paw through bins at farmer's markets, hover in the squash section of the grocery store, leave my phone number at local cafe's and deli's with notes that read, "Call me when you make squash soup!!!" This month deep winter squashes began showing up all over gardens, farmer's markets and grocery stores. Spaghetti squash, butternut squash, acorn squash can be elegant and simple to prepare (after cutting of course). Some ideas for squash:

• Cube and steam in light butter for 5-7 minutes. Finish with a (real) Parmigiano Reggiano

• Toss cubes and pieces of acorn or butternut squash in with lamb in a roasting dish. Add chopped shallots to taste, 1 tbsp citrus, 1/2 stick of butter and a sprague of Rosemary.

• Boil 3-5 minutes and puree in a blender. Mix with fresh parsley, a little butter and some cayenne or paprika for a side dish.

• Shake cubes and cubed apple chunks into a mixture of a pinch of something spicy (ginger, cayenne, paprika) and cocoa powder. Add a touch of butter or olive oil and bake 15-20 minutes.

• Quarter the squash and gut it. Stuff it with butter or olive oil, quinoa or instant polenta, parsley or rosemary and a cooked meat (lamb or boneless chicken pieces work well). Grate some hard cheese (Vella Jack, Parmigiano Reggiano, Fiore Sardo work well) and then put the quarters back as if they hadn't been cut into. Tie off with string, if necessary. Wrap in foil and bake until done.

To consider

• Winter hard squash are great pairings with nutty, creamy, or meaty flavors.
• The size of your pieces will determine your cooking times.
• Store squash outside if it's chilly to add autumn decoration

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