So the mercury has dropped, leaves have changed and the days are getting shorter. Don’t fret, though. Take advantage of all that autumn has to offer. Besides apple-picking and haunted hayrides, put enjoying squash on your “to-do” list.
There are numerous types of delicious winter squash, from the sweet potato-like butternut squash, to the mildly nutty acorn squash. Another interesting variety is spaghetti squash, which is pulled from the rind with a fork into steaming heaps of delectable, noodle-like strands. This is of particular interest for anyone suffering from celiac disease.
In the grocery store, choose a squash that is heavy for its size, firm and free of blemishes and soft spots. Back in the kitchen, cut it (carefully!) in half lengthwise, scrape out the fibrous and seedy innards, and place on a baking tray. Hold onto the seeds for later roasting — with a little oil and sea salt, I find them tastier than pumpkin seeds.
The rule of thumb for any squash is to bake at 400 degrees Fahrenheit for 45 to 60 minutes, or until fork-tender. Experiment with butter, brown sugar or maple syrup; just toss a bit into the cavity before throwing it in the oven and you can’t go wrong!
For those of you who are more ambitious, try this recipe I’ve modified from Wegmans for a Spaghetti Squash Gratin. Some of the ingredients may require a bit of hunting, but it will be well worth the investment of time and money.
Ingredients:
1 spaghetti squash (around 3 lbs.)
1 or 2 cloves of garlic, minced
1 tablespoon chopped fresh thyme (use slightly more if dried)
2 tablespoons chopped fresh parsley (use more if dried)
1/2 teaspoon sea salt
1/4 teaspoon pepper
8 ounces creme fraiche
3 ounces shredded Asiago cheese (about 1 cup)
Directions:
– Preheat oven to 375 F.
– Cut squash in half lengthwise and place rind-side up on a baking sheet. I would recommend spreading some oil on the fleshy side to reduce sticking, but feel free to experiment.
– Bake at 375 F for 45 minutes or until fork-tender and let rest until cool enough to handle. Set oven to 450 F.
– Run a fork over the flesh, loosening the spaghetti-like strands.
– Combine garlic, thyme, parsley, salt, pepper, creme fraiche and 2/3 of the cheese in a small bowl. Then fold into squash. Place in a 2-quart casserole dish and sprinkle remaining cheese on top.
– Bake for 20 minutes, or until lightly browned.
Follow these easy instructions and in just over an hour you will have a delicious dish to impress your friends or to warm you up on cool autumn evenings. And don’t worry about the extra Asiago cheese; it goes well with chicken and improves many pasta dishes. So spend an evening with one of these tasty winter squashes; you won’t be disappointed.