Recipes using Bohemian squash?

Question

Does anyone have any recipes using Bohemian squash that they've actually tried and liked? I'd like to hear some of your favorites.

Answer 1

delicata squash with rosemary, sage, and cider glaze:

2 medium delicata squash (about 2 pounds) or other firm winter squash

3 tablespoons unsalted butter

1/4 cup very coarsely chopped fresh sage

1 tablespoon coarsely chopped fresh rosemary

1 1/2 cups fresh unfiltered apple cider or juice

1 cup water

2 teaspoons sherry vinegar

1 teaspoon salt

Freshly ground black pepper

1. Squash. If using delicata squash, peel it with a vegetable peeler, cut it lengthwise in half, and scrape out the seeds with a spoon. Cut each piece lengthwise in half again, then crosswise into 1/2-inch -thick slices. Other types of squash should be peeled with a chef's knife, seeded, cut into 1-inch wedges, then sliced 1/2-inch thick.

2. Herb Butter. Melt the butter in a large (12-inch) skillet over low heat. Add the sage and rosemary and cook, stirring, until the butter just begins to turn golden brown, 3 to 5 minutes. Do not brown the herbs. Cooking the herbs in butter mellows their flavor and improves their texture.

3. Cooking the squash. Add the squash to the skillet, then the apple cider, water, vinegar, and salt. Cook, stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes. Taste and season with pepper, and additional salt if needed.

delicata squash and roasted mushrooms with thyme:

6 tablespoons olive oil

1 tablespoon chopped fresh thyme

3/4 teaspoon salt

1/2 teaspoon black pepper

2 lb delicata squash (3 medium), halved lengthwise, seeded, and cut crosswise into 1/2-inch-wide slices

2 lb mixed fresh mushrooms such as cremini, shiitake, and oyster, trimmed (stems discarded if using shiitakes) and halved (quartered if large)

Stir together oil, thyme, salt, and pepper. Toss squash with 2 tablespoons thyme oil in a shallow baking pan (1/2 to 1 inch deep) and arrange in 1 layer. Toss mushrooms with remaining 1/4 cup thyme oil in another shallow baking pan (1/2 to 1 inch deep) and arrange in 1 layer. Roast squash and mushrooms, stirring occasionally and switching position of pans halfway through roasting, until vegetables are tender and liquid mushrooms give off is evaporated, 25 to 30 minutes.

Squash can be sliced 1 day ahead and chilled in a sealed plastic bag.

dandelion salad with pomegranate seeds, pine nuts, and roasted delicata squash:

6 tablespoons pomegranate juice

1 1/2 tablespoons balsamic vinegar

1 1/2 tablespoons red wine vinegar

7 tablespoons extra-virgin olive oil

2 tablespoons butter, divided

2 unpeeled medium delicata squash or 1 medium acorn squash, halved, seeded, cut into 24 wedges total

1 pound dandelion greens, thick stems trimmed, leaves cut into 2-inch lengths (about 12 cups)

1 1/2 cups pomegranate seeds

1/4 cup pine nuts, toasted

Whisk pomegranate juice and vinegars in bowl. Gradually whisk in oil. Season with salt and pepper. Rewhisk before using.

Melt 2 teaspoons butter in heavy large nonstick skillet over medium-high heat. Add 1/3 of squash wedges. Cook until browned on both sides, about 5 minutes total. Transfer squash wedges to rimmed baking sheet. Repeat 2 more times with remaining butter and squash wedges. Sprinkle squash with salt and pepper. (Can be prepared 6 hours ahead. Let stand at room temperature.)

Preheat oven to 450°F. Transfer squash to oven; bake 20 minutes.

Mix greens, pomegranate seeds, and pine nuts in large bowl. Toss with half of dressing. Divide among plates; top with squash. Drizzle with dressing.

autumn minestrone:

2 tablespoons canola or other vegetable oil

1 cup chopped onions

2 garlic cloves, minced or pressed

2 1/2 cups peeled and cubed delicata squash

2 celery stalks, diced

1/2 cup peeled and diced carrots

2 1/2 cups cubed potatoes

1 teaspoon dried oregano

2 teaspoons salt

1/2 teaspoon ground black pepper

6 cups water

4 cups chopped kale

1 1/2 cups cooked or canned cannellini beans (15-ounce can, drained)

Warm the oil in a large soup pot on medium heat. Add the onions and garlic, and sauté for 5 minutes. Add the squash, celery, carrots, potatoes, oregano, salt, pepper, and water and cook for 10 minutes or until the potatoes are almost done. Add the kale and beans and simmer for another 5 to 7 minutes, until the kale is tender and the beans are hot.

Serve immediately.

Total Time: 45 minutes