To Peel Winter Squash or Pumpkin

Poke the squash or pumpkin all over with a fork, place it in a microwave-safe dish, and microwave on high for 3 minutes. Use a paring knife or vegetable peeler to remove the skin. It will practically fall off in large strips.

From Real Simple magazine, Oct. 2016, p. 196.

Root Vegetable & Pomegranate Couscous

1/2 t. ground cumin
1/4 t. ground ginger
1/2 t. ground cinnamon
1-1/2 t. kosher salt, divided
1/4 t. black pepper
2 lbs. root vegetables, such as carrots, parsnips, turnips, and winter squash, peeled and chopped or sliced 1/2" thick
1 red onion, cut into wedges
2 T. extra-virgin olive oil
1 c. boiling water
1 c. uncooked couscous
1/2 c. almonds, toasted and chopped
1/2 c. pomegranate seeds
Fresh mint or cilantro sprigs
Orange wedges

Preheat oven to 425 degrees.

In a large heatproof bowl combine cumin, ginger, cinnamon, 1 t. kosher salt, and 1/4 t. black pepper. Add vegetables and oil; toss to coat. Spread on 2 shallow baking pans. Roast, uncovered, 25-30 minutes or until tender, stirring once.

In the same large bowl combine boiling water, couscous, and 1/2 t. kosher salt; stir. Cover tightly; let stand 5 minutes. Fluff with a fork. Serve with vegetables. Top with almonds, pomegranate seeds, and herbs. Squeeze orange wedges over all.

Makes 4 servings.

From Better Homes & Gardens magazine, February 2016, p. 70.

Baked Pappardelle with Squash

1 clove garlic, lightly crushed but whole
1/4 c. extra-virgin olive oil
12 oz. [winter] squash flesh, thinly sliced
1/2 c. dry white wine
14 oz. fresh pappardelle
1 T. finely chopped parsley
Freshly ground black pepper
12 oz. freshly grated Fontina cheese
1 T. butter
1/2 c. freshly grated Parmesan cheese

Preheat oven to 400 degrees. Oil a large baking dish.

Saute the garlic in the oil in a large frying pan over medium heat until pale gold. Add the squash and wine and simmer for 10 minutes. The squash should be tender.

Cook the pasta in a large pot of salted boiling water until al dente, 3-5 minutes. Drain and add to the squash. Simmer over medium heat for 2 minutes. Add the parsley and season with pepper. Discard the garlic.

Transfer the mixture to the prepared baking dish. Top with the Fontina and butter. Sprinkle with the Parmesan.

Bake until lightly browned, 10-15 minutes. Serve hot.

Serves 4-6.

From Simply Delicious Vegetarian, p. 122. 

Alyssia's Organic Thai Acorn Squash Soup

1 whole large acorn squash
1-1/3 c. coconut water, unsweetened
3-1/2 T. extra virgin olive oil (divided)
1 medium white onion, minced
6 cloves garlic, minced
1/2 t. Thai spice
1/2 t. cayenne pepper
1/2 t. white pepper
1/2 t. curry powder
1/2 t. kosher salt
1/3 c. lime juice
1-1/2 c. chicken [or vegetable] broth
1 14-oz. can sweetened condensed milk
Fresh cilantro for garnish

Note: Use organic ingredients whenever possible.

Cut acorn squash lengthwise and scoop out seeds. Place cut side down on foil-lined baking sheet coated with extra virgin olive oil. Roast until tender, approximately 45 minutes. Remove from oven and once cool, remove squash from skin.

In blender, combine squash, coconut ware, and 1/2 t. extra virgin olive oil and blend until smooth puree forms.

Heat 2 T. extra virgin olive oil in a 3-quart saucepan over medium heat. Add onion and garlic, sauteing until softened. Stir in spices, salt, and lime juice, cooking until warm, approximately 1 minute. Slowly add broth and milk. Bring to a boil, stirring constantly, approximately 2 minutes.

Pour soup into blended and process until smooth. Ladle into soup bowls and serve topped with a few cilantro leaves.

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