Add Surprising Flavor to this Classic with Winter Squash
By Rachel Rappaport
As anyone in the Mid-Atlantic can attest, December and January can be rather bleak. The ground is frozen, the temperatures are low and summer is a distant memory. Luckily there are a handful of vegetables that can weather the frost. Winter squash can survive and even continue growing well into December, long after most vegetables and all local fruit has stopped producing.
Winter squash, with its thick skin, can be picked in November and December and stored in a cool, dark place. It will keep, without softening or rotting, until the early spring. This means one can eat local produce right through the months when virtually nothing is actively growing.
Butternut squash is perhaps the most popular of the winter squashes. It is fairly cold hardy so it should be available in farmers’ markets through December. It has a light yellow skin and bright, pumpkin-colored flesh. Its sweet, nutty flavor pairs well with both savory herbs and vegetables but can also be transformed into sweet dishes such as muffins or even pie. Butternut squash is a good source of fiber, vitamins C and A, beta-carotene and potassium.
The simplest way of preparing butternut squash is roasting. First, slice it in half length-wise. Next, remove the seeds, lightly brush the cut sides with oil and then bake at 350 degrees until fork tender, about 30 minutes. Scrape the flesh from the skin. The squash can then be served as-is, used in any recipe that calls for cooked squash or pumpkin, or frozen for future use. Butternut squash can also be cubed and steamed but the thick skin can difficult to remove safely. Roasting eliminates the need to peel the squash. Butternut squash seeds are edible and an excellent source of fiber. Prepare them same way as pumpkin seeds: wash, toss with a small bit of oil and salt, and bake until crisp at 350. Try them as a healthy snack or tossed in a salad.
Butternut Squash & Swiss Chard White Lasagna
Serves: 9–12
Ingredients:
1 medium to large butternut squash, sliced lengthwise and seeds removed
1/4 cup Parmesan
1 lb lasagna noodles
Olive oil
Filling:
1 large bunch Swiss chard, chopped
1 medium onion, diced
15 oz. ricotta cheese
1 tablespoon olive oil
1 teaspoon chopped fresh sage
1 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon nutmeg
Sauce:
3 cups milk
3 tablespoons grated Parmesan
3 tablespoons butter
3 tablespoons flour
2 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon white pepper
Directions:
Preheat oven to 400. Brush the butternut squash with olive oil. Place cut side down on a parchment lined baking sheet. Bake for 30-40 minutes or until fork tender. Allow to cool slightly. Scoop out the insides. Mash. It should yield about 31/2 to 4 cups of squash. Set aside. Meanwhile, cook the noodles according to package instructions. Drain and arrange in a single layer on baking sheets until ready for use. For the filling: Heat the olive oil in a large skillet. Sauté the onion until fragrant, then add the chard and sage. Sauté until the chard is soft. Allow to cool slightly then combine with the ricotta, nutmeg, salt, pepper and paprika. For the sauce: In a medium pan, melt the butter. Add the flour along with a sprinkle of salt and pepper, garlic and whisk until smooth. Add the milk and whisk together until slightly thickened. Stir in Parmesan. Preheat oven to 375. Spread some sauce on the bottom of a 9x13 inch pan. Top with noodles then layer with a layer of squash then the chard-ricotta mixture and drizzle with sauce. Repeat until the pan is full and then top with a final layer of noodle, the remaining sauce and Parmesan. Bake covered for 30-40 minutes or until bubbly. Allow to sit about 5 minutes before slicing and serving.
Winter Squash Tips
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Look for unblemished skin and no bruising.
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All varieties (including bumpy types) should have smooth, solid looking skins.
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If the stem of the squash is still attached, it may look dried out but shouldn’t be soft or rotting.
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The blossom end of the squash should be dry and firm.
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When ripe, winter squash feels heavier than its size would suggest and sounds slightly hollow when thumped.
Rachel Rappaport is a cooking teacher, food writer and award-winning recipe creator. Her blog, found at coconutandlime.com, is one of the top-rated food blogs in the country and boasts over 600 of her original recipes.
