Golden Winter Squash Recipes

Steps:

• Preheat oven to 400°F.
• Cut each squash into 6 wedges and scoop out and discard seeds and strings. In a large shallow baking pan drizzle squash with oil, rubbing to coat flesh. Season squash with salt and pepper and arrange, cut edges down, in pan.
• Bake squash, turning it over halfway through baking, until tender, about 40 minutes.

Steps:

• Heat the oven to 375 degrees. On a rimmed baking sheet, toss together beets, 2 tablespoons oil, orange juice, 1/2 teaspoon salt, 1/8 teaspoon pepper, bay leaf and thyme. Cover with foil and bake for 25 minutes.
• In a medium bowl, toss radishes with 1 tablespoon oil, 1/4 teaspoon salt and a pinch of pepper. Flip beets and scatter radishes around them. Raise the oven temperature to 425 degrees and roast uncovered until everything is golden and tender, 18 to 25 minutes longer, stirring once or twice.
• Meanwhile, on a separate rimmed baking sheet, toss squash with remaining 2 tablespoons oil and 1/2 teaspoon salt and 1/8 teaspoon pepper. Roast in oven along with beets and radishes, until browned, 15 to 20 minutes, flipping the pieces halfway through.
• Prepare the dressing: In a large bowl, whisk together orange juice, lime juice, garlic, anchovies and salt. Let sit for a minute, then whisk in oil.
• As warm vegetables come out of the oven, toss them in the bowl with the dressing and let cool. Once cool, fold in cilantro, scallions and pumpkin seeds.
• In a medium bowl, toss frisée with olive oil and salt to taste, then transfer to serving plate. Top with roasted vegetables, and cover generously with cheese.

Steps:

• Preheat the oven to 375°F.
• Prick the squash with the tip of a knife and place in a pan in the oven.
• Bake until tender when pierced, about 50 to 60 minutes, depending on size.
• Or microwave 20 minutes.
• Remove from the oven and, when cool enough to handle, cut in half. Scoop out the seeds and fibers and discard. Scoop out the flesh and blend it till smooth adding a but of water or orange juice to help puree. You should have about 3 cups purée.
• Warm the olive oil or butter in a sauté pan over low heat. Add the onion and sauté until very soft and sweet, about 15 minutes,if needed add brown sugar.
• Add the puréed squash, season with salt and pepper, and add lemon zest, ginger, nutmeg and cinnamon.
• Cook over very low heat, stirring often, until dry, about 5-10 minutes. Transfer to a warmed serving dish and sprinkle with mint, parsley, or rosemary, if you like.

Steps:

• Place a large skillet over medium heat.
• After about 1 minute, add 1 T of the olive oil, and swirl to coat the pan.
• Add the onion and salt.
• Cook, stirring often, for about 10 minutes, or until the onion becomes very tender and lightly golden.
• Transfer to a bowl and set aside.
• Return the pan to the heat and slick the pan with just a teaspoon or two more of olive oil.
• Add the squash in a single layer, and cook, without stirring, until very golden on the bottom, for 1-2 minutes.
• Toss or stir to flip the squash and continue cooking, undisturbed, for 1-2 minutes longer, or until deeply golden brown on the other side.
• Toss in the garlic, and return the onions to the pan.
• Mix well, and season to taste with additional salt, if needed, and with a good amount of freshly ground black pepper.
• Serve hot, warm or at room temperature, garnished with a light sprinkling of thyme, and pine nuts and/or cheese, if desired.
• NOTE: You can make this with any of the thin-skinned, quick cooking squash varieties such as yellow patty pan, zucchini, crooknect, etc.
• Peeling the squash is optional.