The Purloined Recipe

Winter squash, apples, and pears arrive earlier than you might guess. Summer apples, or transparents, begin in July, and the first winter squash are often here by August. However, we scarcely notice them until the fall weather has cooled everything down enough to make them seem appealing. It’s then that we might remember that squash and apples make a comfortable pairing, especially with a robust herb like rosemary, which unifies the sweet and savory notes of both parties.

Apple and pear ciders from the market are likely to be excellent, for fruit growers take great pride in making their own cider blends.

Butternut and Delicata squash will be the easiest varieties to use for this dish because they’re so easy to peel.

You can also make this dish using sweet potatoes, the starchy Japanese
varieties, or the sweeter, moister jewel and garnet types.

2 pounds Delicata or butternut squash
2 tablespoons unsalted butter
2 tablespoons finely chopped rosemary
2 cups fresh unfiltered apple or pear cider
salt and freshly ground pepper
apple-balsamic or organic apple cider vinegar, to taste

Peel the squash, then dice it into ½-inch cubes or even smaller pieces. If using Delicata, remove the seeds with a long spoon, then slice it into rounds.

Melt the butter in a wide skillet and add the rosemary. Cook over medium heat to flavor the butter. After 3 minutes, add the squash and cider plus water to cover. Bring to a boil, add ½ teaspoon sea salt and simmer until the squash is tender, 20 to 25 minutes, by which time the juice will have reduced enough to provide a glaze for the squash. If not, raise the heat to reduce it quickly. Sprinkle on a teaspoon of vinegar and taste for salt. Add additional vinegar if you need to balance the sweetness, then season with pepper.

Recipes By Ingredient, The Recipes, onions, side dishes, squash - winter

Pastry

Basically just a shortcrust pastry. The quantities I use for one generous-sized galette are 12 oz. flour, 8 oz. butter 1-2 T sugar, salt, and water to mix.

2 ½ pounds butternut squash
Olive oil
Salt and pepper
1 small head of garlic, cloves separated but not peeled
1 small onion, finely chopped
10 fresh sage leaves, coarsely chopped, or 1 ½ tsp dried
½ cup freshly grated Romano or Parmesan cheese
2/3 cup crumbled Roquefort or other blue cheese (3 oz.)

Preheat oven to 375 degrees.

Halve the squash; scrape out and discard the seeds and fibers. Lightly brush each cut side of the squash with olive oil; season with salt and pepper. Place the garlic cloves in the cavities and turn the squash halves cut side down on a baking sheet. Bake for about one hour, or until the squash is tender when pierced with a knife. Remove the garlic and if the cloves aren’t soft, return them to the oven and bake a little longer.

The recipe can be made to this point up to 3 days ahead; wrap the squash and garlic separately and refrigerate.)

Scoop out the squash flesh into a large bowl and mash with a fork until fairly smooth. If the flesh is very wet, place it in a colander and let drain for a couple of hours. Squeeze the garlic out of its skin and mash.

In a small skillet warm 2 tsp of olive oil over low heat. Add the onion and sage and cook, stirring occasionally, until the onions are soft and beginning to color – 6-7 minutes. Add to the squash along with the mashed garlic and Romano. Mix well, season with salt and pepper and fold in half of the Roquefort.

Preheat oven to 400 degrees.

On a lightly floured baking sheet without sides, roll out the galette dough into a large round (or you can make individual smaller ones) and spread the squash filling over the dough, leaving a 1 ½ to 2 inch border. Sprinkle the remaining Roquefort on top. Fold up and pleat the border of the dough. Brush the dough with beaten egg.

Bake until the crust is nicely browned and cooked through. Serve hot or warm!

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2 tablespoons olive oil
1 medium onion, chopped
1 2-pound squash, peel, cubed\ - 6 Cups
1 14 1/2-oz can diced tomatoes, drained
2 tablespoons dry Sherry
2 1/2 C(or more) canned vegetable broth
2/3 cup nonfat milk
2 Tbs chopped fresh thyme or 2 tsp dried
Nonfat plain yogurt, Fresh thyme sprigs

Other varieties of sweet yellow-fleshed winter squash-such as acorn squash-are perfect for this soup.

Heat olive oil in heavy large saucepan over medium-high heat. Add chopped onion and sauté until translucent, about 5 minutes. Add butternut squash and sauté until beginning to brown, about 10 minutes. Add tomatoes and Sherry. Boil until almost all liquid evaporates, about 30 seconds.

Stir in 2 1/2 cups vegetable broth. Bring to boil. Reduce heat, cover and simmer until squash it very tender, stirring occasionally, about 30 minutes. Puree soup in blender in batches until smooth. Return soup to same saucepan. Stir in milk and chopped thyme. Bring to simmer.

Season soup to taste with salt and pepper.

(Can be prepared 1 day ahead. Cover tightly and refrigerate. Bring soup to simmer before serving, thinning with more broth, if desired.)

Ladle soup into bowls. Top with dollop of yogurt. Garnish with thyme sprigs.

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