There are an infinite number of recipes incorporating winter squash. Here are just a few ideas and recipes to get you started. First, cook as directed using any of the methods above.Simple Sweet Squash (40 minutes) Using any of the sweet squash varieties listed above, cook as directed. Add to the cooked squash a tablespoon of butter or spread, a tablespoon of pure maple syrup, and cinnamon and nutmeg to taste. Enjoy piping hot. Simple Salty Squash (40 minutes) Using any of the savory squash varieties listed above, cook as directed, coating cooked squash chunks with olive oil, tamari (dark soy sauce), ginger powder, and toasted squash seeds (recipe below). Enjoy piping hot. Squash Bowls (30 minutes) Smaller winter squash varieties like acorn, carnival or kabocha make striking soup bowls. To prepare, Cut 1-1/2 inches off of the stem end, scoop out the seeds, and place cut side down in a baking dish. If the rounded end of the "bowl" is too round to sit evenly, slice just a sliver from the bottom to level it. Bake at 400 degrees for 30 minutes, or until tender. Add soup and serve. Sweet Spaghetti Squash (30 minutes) Spaghetti squash has an intriguing texture much like spaghetti. Scrape the flesh from its shell with a fork after cooking to preserve this texture. Serves 6. You will need: 1 medium spaghetti squash 1 tablespoon butter 4 medium carrots, grated 1 shallot, minced 1/4 cup raisins (optional) 1/2 cup water 2 tablespoons pure maple syrup 1 teaspoon cinnamon 1/2 teaspoon cardamom 1/2 teaspoon sea salt 1/4 teaspoon ground pepper Cut squash in half lengthwise. Scrape out seeds and place squash cut-side down in vegetable steamer. Steam for 20 minutes, or until just tender. When the shell is cool enough to handle, use a fork to scrape flesh into a bowl, set aside. In a wok or large saucepan, melt butter over medium-high heat. Add carrots, shallot and raisins. Saute for 3 minutes, and then add water. Cover and simmer until carrots are almost tender, about 5 minutes. Add the rest of the ingredients and combine well. Turn heat down to low and simmer, covered, for 10 minutes. Remove lid and continue simmering, stirring frequently, until all water is absorbed. Serve hot. Wait, don't pitch the seeds! High in fiber and flavor, toasted squash seeds make a wonderful snack or salad addition. First wash seeds under the faucet in a strainer to remove strings and blot dry. Season with dried herbs, salt, or Mrs. Dash. Here are two ways to prepare them:
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