People either love or hate squash. In my case, it’s both. Frozen squash, that generic brick of yellow sludge that some of us grew up trying to conceal in our napkins – hate it. Worse, our mothers said it was good for us — kiss of death.

Fresh squash on the other hand is a wonder, especially this time of year when varieties are plentiful and story book colorful. They’re almost too pretty to eat, but not quite.

This preparation combines microwave and conventional cooking to reduce the overall time involved. I had more than enough squash for one meal so I did a savory topping and a sweet topping.  As a bonus you get toasted seeds, not much extra work and a really fine treat. You can “teriyaki” them or not as you like. I like.

With a glass of wine in hand the time will fly and you will have lots of tasty squash left over to puree or use in another meal. The seeds will all get eaten up before you finish the bottle of wine, guaranteed.

INGREDIENTS:
Winter squash, each squash quartered and seeds and pulp removed
Olive oil or melted butter for brushing
1/4 c Brown sugar
1-2  large cloves garlic, put through a press or chopped
1/2 t Ground cinnamon
1/4 t Ground cloves or ginger or both
1/2  t pepper or other savory spice (we also added some dried oregano)
water. orange juice, white wine or chicken broth
Soy sauce, teriyaki sauce or Ponzu sauce for seasoning seeds, optional

PREPARATION: microwave stage
Select a microwave and oven-proof casserole large enough to hold the squash
Brush bottom of pan with oil or butter
Quarter squash and scrape out seeds and pulp.  A melon baller or grapefruit spoon with serrated edge works well for this
Discard pulp and place seeds (some pesky pulp will remain attached) into colander and set aside
Place squash quarters skin side up in the pan
Brush skins with olive oil or melted butter
Fill pan about 1″ deep with your chosen liquid
Cover tightly and microwave on high setting until the squash is fork tender, approximately 20 minutes

SEED PREPARATION:
Select a pie tin or other oven-proof shallow pan for roasting seeds. Brush with oil.
Run seeds in colander under cold water and rub between fingers to remove pulp
Pour seeds out onto a clean kitchen towel or paper towels and pat dry
Place seeds into oiled pie tin or pan and spread in a single layer

OVEN STAGE AND SEED ROASTING:
Preheat oven to 375 and set rack at mid level with another rack below at lowest level
Remove pan of cooked squash from microwave and pour off accumulated liquid
Turn squash pieces skin side down, cut side up
Brush “savory” pieces with butter or oil and top with garlic and pepper
Brush “sweet” pieces with butter or olive oil, then top with combined brown sugar and the other spices
Place pan uncovered into oven on middle rack
Place seed pan into oven on lowest rack.

Bake squash until the toppings are nicely browned and melted, approximately 10 minutes. Watch so they don’t burn
Bake seeds until they dry out and begin to “pop.” They will burn easily so keep an eye on them and stir occasionally
The seeds are done when golden brown
If you wish to “teriyaki” flavor the seeds, brush until moistened with soy sauce, teriyaki sauce or (my favorite) Ponzu sauce
Return to oven until the seeds dry again, then remove, cool until you can’t wait any longer, then dig in

These same techniques and toppings work well with pumpkin and the seeds are extra tasty.

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Photo: Dr. Florian

Before sending your little goblins out tonight for trick-or-treats, fill their bellies up with something yummy and warm.

Pumpkin Bisque
10 minutes preparation time
45 minutes cook time

1 large onion, chopped
2 cloves garlic, chopped
1 Tablespoon butter or margarine
1 16 ounce can pumpkin puree
4 cups chicken stock
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice
1/2 teaspoon sugar
1 cup half-and-half or light cream
1/4 cup dry sherry
Grated nutmeg

Saute the onion and garlic in the butter until they are soft and transparent.

Add the pumpkin, stock, ground pepper, allspice, sugar, and sherry. Bring to a boil and cover. Simmer the soup for 30 minutes. Place the mixture in a blender and puree until smooth.

Return the soup to the pot, add the half-and-half, and simmer until heated. Garnish with the nutmeg and serve.

Yield: 4 servings

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Photo: shelley_ginger

Halloween – the costumes, trick-or-treats, and the fact that my parents got married  on Halloween 39 years ago – is my favorite holiday. Humor and a deep friendship has been key to their marriage. Somehow, passing out candy on their special day has always made sense.

Whether your plan is to carve your pumpkins, bake the seeds, or eating the flesh – you must make a velvety squash soup this season. Below is a simple recipe I have enjoyed in the past that makes a great starter course or winter dinner. If you have other pumpkin or squash soup recipes, please share!

Pumpkin Soup

Ingredients

Butter: unsalted (approximately 4 tablespoons)

Onions: 1 medium onion (finely dice)

Tomato: 1 medium tomato (remove seeds/pulp and finely dice)

Garlic: 3 cloves (finely minced)

Chilis: I like a little zing – so I would start with 2 jalapenos (seeds removed). I don’t recommend adding more than this, even if you do like it hot. It tends to overwhelm.

Pumpkin: I use approximately 1 1/2 pounds, pealed and cut into small cubes. Most winter squashes will do.

Chicken Stock: approximately 3 cups or enough to cover your vegetables over by 1/2 inch

Salt/Pepper: to taste

Milk: I would use whole milk in this recipe, approximately 2 cups. If you want a lighter version, use skim and add a little yogurt at the end to add a little velvetyness (and a very pleasing tang).

Cheese: I think any creamy white cheese that melts well is a good choice. I like sharp cheddars, though you may also consider a mixture of Manchego and Swiss. I wouldn’t add too much, maybe a 1/2 cup – but, this ingredient is really one that you should experiment with – make it your own.

Technique

o Saute onion in a large stock pot until soft.

o Add garlic, jalapeno, and tomato and sauté for another 5 minutes. (The key here is to soften, not brown, so don’t use a heat that is too high.)

o Add pumpkin and stock (to cover by ½ to 1 inch). Simmer, covered, until pumpkin is so soft it falls apart and the soup is starting to thicken.

o Puree with an immersion blender and return to pot. I suggest cleaning your pot after this step to avoid adding any random bits to your velvety goodness.

o Over a low heat, add the milk and finely grated cheese (and/or a blob of yogurt).

o Salt and pepper to taste.

This soup may be prepared in advance if you are serving it to guests and want to avoid a last minute rush. Prepare the soup as above, but wait to add your dairy products at the end.

Vegetarians may substitute vegetable stock. Water could also be used, though I find that this makes the soup a bit bland. I rarely cook vegan meals, so I am not sure what to suggest as a substitute for the dairy – if you know, please give us a good tip.

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