Autumns Ambassadors

by Mark R. Vogel

The envoys of fall arrive to greet us well before the autumnal equinox. Gourds, which include pumpkins, winter squash, and those warty, odd-shaped decorative miniatures, begin showing up in supermarkets and roadside stands in late summer.

Appearing even before the leaves start changing, they're a distinctive harbinger of autumn. For the gourmet, they're a key ingredient in a variety of seasonal dishes.

Squash is the fruit of plants from the gourd family. Squash originated in the western hemisphere and was being consumed by man at least 5,000 years ago, probably longer.

Summer squash, such as zucchini and patty pan, although usually available year round, peak in the summer months. Summer squash is distinguished by thin, edible skins, soft seeds, and a high water content.

Highly perishable, it will last less than a week in the fridge. Winter squash, e.g., butternut, acorn, spaghetti, etc., is firmer fleshed with thick skin and requires longer cooking.

It should not be refrigerated and will keep in a cool dark place for up to a month. Choose squash with a bright, firm skin that is free of bruises. Squash is a good source of vitamins A, B2 and C, as well as niacin, potassium, and iron.

BUTTERNUT SQUASH SOUP

Some recipes instruct you to roast the squash first in the oven. I've tried it both ways and found that the roasted squash, (which inevitably browns to some degree), produces a darker, unappealing colored soup. Sweating and simmering the squash renders a soup with a more vibrant hue.

BAKED ACORN SQUASH

I have two recipes for baked acorn squash that I like. I never can decide which I like better so I usually make one half of the squash one way, and the second half the other. I have also never measured the ingredients.

I begin either recipe, or a combination thereof, with one acorn squash. Cut it in half through its poles, (as in north and south), and scoop out the seeds. You can save the seeds and roast them if you like.

Recipes

Butternut Squash Soup

50 min.

It was very tasty and I also used this as a base for squash soup with maple-apple flavored chicken sausage as part of a new recipe

submitted by happyzhangbo

Return to: /recipes/categories/list/145

Recipe Bite

Let's Talk Turkey

by Mark R. Vogel

This Thursday is Thanksgiving and households across America will be preparing the traditional turkey. About 46 million turkeys will be...

Member Review

Farmers Cabbage with Smoked Sausage (Boerenkool Met Worst)

Having grown up in a dutch home and living off of "boerenkool" on cold winter nights, I read this recipe with anticipation and then almost got sick. Who wants to eat a "slurry" of kale and water. While the ingredient list is mostly correct the method is grossly wrong. In your large pot place the potatos to cover the bottom, next layer an onion and the kale (I use frozen that came from my mothers garden) Make sure the kale is fairly finely chopped. Next layer on top the coils of a good smoked pork sausage. Put water in the bottom (to almost cover the potatos) and set on the stove to boil. Cook until the potatoes are fork tender (about 30 minutes) While this is cooking dice about 1/2 a pound of bacon and fry that until crispy. When the potatos are cooked remove the sausage from the top of the pan and cut into 3-4 inch chunks. Drain the water from the pot and add the bacon (grease and all) - no one said this was low-cal. Mash the entire mixture together so it looks like slightly lumpy mashed potatos. Use a masher - not a blender or hand mixer - you want a rustic consistency. My mother always adds some vinegar before mashing (about a tablespoon). You can also add some freshly ground black pepper but hold off on the salt as the bacon drippings are fairly salty. Serve with the sausage on the side. Some people like to serve this with some left-over gravy from last nights roast or put a pat of butter on top. Personal preference. I have been told my non-dutch people that this is an acquired touch, although my ex-husband raved about it from the moment he tried it. This is definitely Dutch comfort food. You can also do it with carrots and add 2-3 onions. A little sweeter but just a yummy.