Winter Squash | Saveur https://www.saveur.com/category/winter-squash/ Eat the world. Sun, 11 Aug 2024 03:33:12 +0000 en-US hourly 1 https://wordpress.org/?v=6.6.1 https://www.saveur.com/uploads/2021/06/22/cropped-Saveur_FAV_CRM-1.png?auto=webp&width=32&height=32 Winter Squash | Saveur https://www.saveur.com/category/winter-squash/ 32 32 Seasonal Squash Tart https://www.saveur.com/article/recipes/seasonal-squash-tart/ Mon, 18 Mar 2019 22:21:32 +0000 https://dev.saveur.com/uncategorized/article-recipes-seasonal-squash-tart/
Seasonal Squash Tart
Photo: Paola + Murray • Food Styling: Barrett Washburne • Prop Styling: Carla Gonzalez-Hart. Photo: Paola + Murray • Food Styling: Barrett Washburne • Prop Styling: Carla Gonzalez-Hart

Make your stash of butternut or zucchini sing with this easy, year-round pastry treat.

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Seasonal Squash Tart
Photo: Paola + Murray • Food Styling: Barrett Washburne • Prop Styling: Carla Gonzalez-Hart. Photo: Paola + Murray • Food Styling: Barrett Washburne • Prop Styling: Carla Gonzalez-Hart

By using seasonal squash, this light and tasty dish—developed by Denver, Colorado-based chef Alex Saggiomo—can be made year-round. Try it with zucchini and yellow squash in the summer, then use all butternut in the fall. Feel free to get creative with the topping for this tart, which will help stretch leftover squash and other vegetables—whichever adventure you choose, it will pair beautifully with the buttery pastry and tangy goat cheese topping.

Yield: 2–4
Time: 2 hours
  • One 10- by 15-in. sheet frozen puff pastry, thawed and rolled out slightly to soften
  • ½ medium butternut squash, peeled, seeded, and cut into large cubes
  • 3 garlic cloves
  • 2 Tbsp. extra-virgin olive oil, plus more for drizzling
  • ¼ cup heavy cream
  • ½ tsp. finely grated lemon zest
  • 3 Tbsp. fresh goat cheese, divided
  • 1 medium yellow summer squash, sliced into ¼-in. rounds
  • 1 medium zucchini, sliced into ¼-in. rounds
  • Kosher salt and freshly ground black pepper

Instructions

  1. Position a rack in the center of the oven and preheat to 350°F.
  2. Line a large baking sheet with parchment, then place the puff pastry on it. Using a fork, create a border around the edges, poking holes throughout the dough of the sheet to prevent it from rising. Place another sheet of parchment over the top and place dried beans or pie weights over the surface. Bake until the edges rise slightly, about 20 minutes. Remove from the oven and set aside to cool to room temperature. Turn the oven up to 400°F.
  3. Line a second large baking sheet with foil, then arrange the butternut squash and garlic atop it in a single layer. Toss with oil and season lightly with salt and black pepper. Bake for 30 minutes, then remove from the oven and set aside to cool to room temperature. Turn the oven down to 375°F.
  4. When the butternut squash has cooled, transfer to a food processor along with the cream, lemon zest, and half of the goat cheese, then process until smooth.
  5. On the reserved pastry sheet, spread the butternut squash purée in an even layer, leaving a thin border along all four edges. Arrange the yellow squash and zucchini slices over the top, allowing each one to slightly overlap. Drizzle a little oil over the top, then dot with the remaining goat cheese. Bake until the squash is slightly browned, about 30 minutes. Remove the tart from the oven and allow to cool slightly. Cut into slices and serve warm or at room temperature.

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Three Sisters Stew https://www.saveur.com/recipes/three-sisters-stew/ Wed, 22 Nov 2023 17:50:00 +0000 /?p=163960
Three Sisters Stew
Get the recipe for. Photo by Lois Allen Frank

We can think of no better dish to celebrate the ancient trinity of corn, beans, and squash.

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Three Sisters Stew
Get the recipe for. Photo by Lois Allen Frank

Named for three of the staple crops of many Indigenous nations—corn, squash, and beans—this rich, restorative stew is adapted from food historian and cookbook author Lois Ellen Frank’s book, Seed to Plate, Soil to Sky: Modern Plant-Based Recipes Using Native American Ingredients. Frank and Walter Whitewater, a Diné chef and the book’s culinary advisor, consider the trio a beautiful example of the interconnectedness of nature: Beans provide nitrogen to the soil, helping the corn to grow, while corn offers beans a pole to climb up; meanwhile, squash’s large leaves give shade to the soil, maintaining its moisture and keeping weeds at bay. The rib-sticking dish makes splendid use of this trifecta of Indigenous ingredients—and further enriches their aroma with a nutty, earthy blackened garlic paste. Serve this three sisters stew recipe with a side of bread, like Frank and Whitewater’s no-fry frybread recipe.

Excerpted from Seed to Plate, Soil to Sky: Modern Plant-Based Recipes Using Native American Ingredients by Lois Ellen Frank. Copyright © 2023. Available from Hachette Go, an imprint of Hachette Book Group, Inc.

Featured in The Indigenous American Ingredients That Changed the Course of Food History,” by Megan Zhang.

Yield: 4-6
Time: 1 hour 15 minutes
  • ¼ cup garlic cloves, peeled
  • 2 tsp. sunflower oil
  • 1 small yellow onion, finely chopped
  • ½ green bell pepper, seeded and finely chopped (about ½ cup)
  • 1 zucchini, cut into ½-in. cubes
  • One 14.5-oz. can diced tomatoes, preferably no salt added
  • One 15-oz. can dark red kidney beans, drained
  • One 15-oz. can pinto beans, drained
  • 1 cup fresh or frozen corn kernels
  • 1½ Tbsp. mild New Mexico red chile powder
  • 1 tsp. kosher salt
  • ¼ tsp. freshly ground black pepper
  • ¼ tsp. dried oregano
  • ¼ tsp. dried thyme

Instructions

  1. Preheat a medium cast-iron skillet over high heat until it is hot but not smoking. Add the garlic and cook, stirring occasionally, until the garlic blackens evenly on all sides, 15–20 minutes. (It’s okay if some of the original color is still visible.) Transfer the blackened garlic to a small bowl and cool for 5 minutes, then transfer to a food processor and pulse, scraping down the sides as needed, until a rough paste forms. Transfer to a container, cover, and refrigerate until ready to use. (The blackened garlic will keep in the fridge for 3 days. To extend its life, add enough sunflower or olive oil to cover the garlic, and it will keep in the fridge for one week.)
  2. In a large pot set over medium-high heat, cook the sunflower oil until it is hot but not smoking. Add the onions and cook, stirring occasionally, until translucent, about 3 minutes. Add the bell pepper and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the zucchini and cook, stirring occasionally, until they begin to brown, about 3 minutes. Stir in 2 teaspoons of the blackened garlic and the tomatoes and cook, stirring continuously, until aromatic, about 2 minutes. Stir in the kidney beans, pinto beans, corn, chile powder, salt, black pepper, oregano, thyme, and 4 cups of water. Turn the heat to high and bring to a boil, then turn the heat to medium-low and simmer, stirring occasionally, until the liquid has reduced by about half, about 25 minutes.
  3. Transfer to serving bowls and serve hot.

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Minestra di Verdure https://www.saveur.com/recipes/italian-minestra-verdure-recipe/ Wed, 12 Jul 2023 17:43:13 +0000 /?p=159664
Grandmas Project Minestra
Photography by Julia Gartland; Food Styling by Jessie YuChen

Passed down for three generations, this nonna-approved vegan stew makes the most of a bumper crop of summer vegetables.

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Grandmas Project Minestra
Photography by Julia Gartland; Food Styling by Jessie YuChen

This Grandmas Project recipe for minestra di verdure—a chunky Mediterranean vegetable soup—is a great way to cook through a bumper crop of late-summer veggies, which you can vary depending on what’s available (or on sale). We love serving this stew the day after it’s made to let the flavors marry. Minestra makes an even more complete, satisfying meal when served with crusty baguette and a runny fried egg on top.

Featured in “This Italian Nonna’s Vegetable Soup Is a Portal to Her Past,” by Rooksana Hossenally.

Yield: 4
Time: 1 hour 30 minutes
  • One 15-oz. can cannellini beans, drained
  • 2 Tbsp. extra-virgin olive oil, plus more for serving (optional)
  • 8 oz. celery root, peeled and cut into ½-in. pieces (about 2 cups)
  • 8 oz. red kuri squash, peeled and cut into ½-in. pieces (about 1⅔ cups)
  • 4 medium carrots, peeled and cut into ½-in. pieces
  • 3 medium zucchini, cut into ½-in. pieces
  • 2 medium leeks, tops and bottoms discarded, cleaned and coarsely chopped
  • 2 medium turnips, cut into ½-in. pieces
  • ¼ large fennel bulb (3 oz.), coarsely chopped
  • 1 Tbsp. tomato paste
  • Kosher salt and freshly ground black pepper

Instructions

  1. In a small bowl, using a potato masher or handheld blender, coarsely purée ½ cup of the beans with ½ cup of water and set aside.
  2. To a large pot set over medium heat, add the oil, celery root, squash, carrots, zucchini, leeks, turnips, and fennel and cook, stirring occasionally, until the vegetables have softened slightly and are beginning to brown, about 15 minutes.
  3. Stir in the puréed and whole beans, the tomato paste, and 4 cups of water and season with salt and black pepper to taste. Turn the heat to low and continue cooking, adding hot water as needed to maintain a thick, soupy texture, until the vegetables are fully soft, about 45 minutes. Divide evenly among four bowls and drizzle with olive oil if desired. 

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Autumn Vegetable Tagine with Bulgur Wheat https://www.saveur.com/recipes/vegetarian-tagine/ Fri, 18 Nov 2022 20:43:49 +0000 /?p=149895
Spicy vegetable tagine served with bulgar wheat_567
Photography by David Malosh; Food Styling by Pearl Jones; Prop Styling by Sophie Strangio

Deeply flavorful squash and sweet potatoes shine in Romy Gill’s North African-inflected stew.

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Spicy vegetable tagine served with bulgar wheat_567
Photography by David Malosh; Food Styling by Pearl Jones; Prop Styling by Sophie Strangio

Tagines—North African stews named for the conical covered pots in which they’re traditionally cooked—are widely loved throughout Europe, the U.K., and beyond. This vegetarian tagine recipe, inspired by a Claudia Roden dish a friend once cooked for me when I first moved from India to England, is one of my family’s favorites. Our kitchen is a happy place whenever I make it. The sweet and gently spicy stew reminds me of my mum’s wholesome cooking, and it was a great comfort to me when I was lonely and homesick in a new country. I love that the recipe is simple and economical enough for my eldest daughter to cook for herself at the university. If you’re strapped for time, do what she does and swap in whatever frozen or leftover vegetables you have in the fridge. 

My friend, Moroccan chef and cookbook author Nargisse Benkabbou, likes to use a stock cube for dishes like this, finding that the pantry staple lends a helpful hit of concentrated flavor without diluting the stew, which should be saucy and rich and not too watery. Couscous is the classic accompaniment, but I like to swap it out for nutritious and flavorful bulgur wheat.

Yield: 6
Time: 1 hour

Ingredients

For the tagine:

  • 10 oz. peeled sugar pumpkin, cut into 1½-in. chunks
  • 10 oz. peeled winter squash (such as butternut or acorn), cut into 1½-in. chunks
  • 2 large red or white onions, thickly sliced (3 cups)
  • 1 medium yellow bell pepper, stemmed, seeded and cut into ½-in. strips
  • 1 medium sweet potato, peeled and cut 1½-in. chunks
  • ¼ cup plus 3 Tbsp. olive oil, divided
  • 2 tsp. ground cumin, divided
  • 2 tsp. kosher salt, divided, plus more to taste
  • 4 garlic cloves, finely chopped
  • One 15-oz. can chopped tomatoes
  • 2 tsp. harissa
  • 1 tsp. ground coriander, plus more to taste
  • 1 vegetable stock bouillon cube dissolved in 2 Tbsp warm water
  • One 15-oz. can chickpeas, drained and rinsed
  • 10 dried apricots, coarsely chopped
  • Coarsely chopped fresh cilantro (optional)

For the bulgur:

  • 1½ cup bulgur wheat
  • ½ tsp. kosher salt
  • ¼ cup dried cherries, finely chopped
  • ¼ cup raisins, finely chopped
  • 2 Tbsp. dried chives

Instructions

  1. Preheat the oven to 425ºF; line a large rimmed baking sheet with parchment paper. To a large bowl, add the pumpkin, squash, onions, bell pepper, and sweet potato. Add 6 tablespoons olive oil, 1 teaspoon cumin, and ½ teaspoon salt, and toss to coat. Transfer the vegetables to the lined baking sheet, and roast, stirring occasionally, until the vegetables begin to soften and turn golden brown, 20–25 minutes.
  2. Meanwhile, in a large tagine or heavy pot, warm the remaining olive oil over medium heat. When the oil is hot and shimmering, add the garlic and cook, stirring occasionally, until just browned, about 3 minutes. Stir in the canned tomatoes and continue cooking, stirring occasionally, until the sauce is fragrant, about 5 minutes. Stir in the remaining salt and cumin and the harissa, coriander, and vegetable broth, then add the chickpeas and cook until heated through, about 5 minutes. Remove from heat.
  3. Once the roasted vegetables are cooked, return the pot of sauce to low heat. Stir in the roasted vegetables and apricots and cook, stirring occasionally, until the roasted vegetables are completely tender, about 10 minutes. Adjust the seasoning to taste with more salt, then remove from the heat. Cover and keep warm while you prepare the bulgur.
  4. In a large bowl, stir together the bulgur wheat and 1½ cups boiling water. Set aside to soak at room temperature for 5 minutes, then add the cherries, raisins, and chives and toss gently to combine. Set aside again until the bulger is tender, the dried fruit is plump and hydrated, and all of the water has been absorbed, about 15 minutes more.
  5. To serve, scoop the warm bulgur into bowls, top with the vegetable tagine, and garnish with fresh cilantro, if desired.

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Chai-Spiced Pumpkin Basbousa https://www.saveur.com/recipes/pumpkin-spice-basbousa-recipe/ Fri, 18 Nov 2022 15:40:06 +0000 /?p=149874
PHOTOGRAPHY BY MAJED ALI

This sweet and sticky autumn dessert is equal parts pudding and cake.

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PHOTOGRAPHY BY MAJED ALI

At its simplest and most traditional, basbousa—also known as namoura and harisa—is a semolina cake soaked in sugar syrup. The fluffy crumb absorbs the syrup resulting in a crumbly-yet-moist pudding that’s widely loved throughout the Middle East. Home and pro bakers in the region have adapted this cake over time and there are numerous variations. Some add shredded coconut and some flavor the sugar syrup with orange or lemon peel. Others include a floral whisper with the addition of rose or orange blossom water. For this recipe, though, I also drew inspiration from the West. 

Back in the fall of 2017, I was living in Houston, nursing my dad who had been diagnosed with cancer. I missed the flavors of home and yearned to sit with loved ones in our majlis back home, savoring small pieces of basbousa with cups of spiced afternoon chai

In the U.S.—as elsewhere in the world—fall is peak pumpkin season, and when I visited Houston’s neighborhood grocery stores, I couldn’t take my eyes off the mountains of multicolored fresh specimens, shelves upon shelves of pumpkin spice products, and the pyramid-shaped display of canned pumpkin purée. Pumpkin is an important ingredient in Persian Gulf regional cuisine—I grew up eating it in stews, soups, and puddings. But in the UAE, canned pumpkin doesn’t really exist. There, cooks prefer making pumpkin purée from scratch, either by boiling it until soft, or roasting it in the oven until charred and faintly smoky. This simple and nostalgic pumpkin spice cake works well using either the canned or roasted version. Serve it warm or at room temperature with a drizzle of cold cream, or a dollop of labneh or crème fraîche.

Yield: 12
Time: 1 hour

Ingredients

For the basbousa:

  • 9 Tbsp. melted unsalted butter, plus more for greasing
  • 1¾ cup fine semolina
  • 1 Tbsp. baking powder
  • 1 tsp. cinnamon
  • ½ tsp. fine sea salt
  • ¼ tsp. nutmeg
  • ¾ cup sugar
  • 1 tsp. vanilla extract
  • 3 large eggs
  • ¾ cup plus 2 Tbsp. pumpkin purée
  • Finely-chopped pistachio, or any nut, for garnish

For the chai syrup:

  • 1 cup sugar
  • 3 chai teabags
  • 5 green cardamom pods, crushed
  • 1 cinnamon stick
  • 3 cloves
  • 1 Tbsp. unsalted butter
  • 2 Tbsp. fresh orange juice

Instructions

  1. Make the basbousa: Place a rack in the center of the oven and preheat to 350° F. Grease an 8- by 8-inch square cake pan and line the bottom and two sides with a sheet of parchment paper, leaving 3 inches of overhang on two of the sides.
  2. In a medium bowl, whisk together the semolina, baking powder, cinnamon, salt, and nutmeg. In a large bowl, whisk together the melted butter, sugar, and vanilla. Beat in the eggs, one at a time, then continue whipping until the batter is frothy, about 2 minutes. Gently fold the dry ingredients into the butter mixture just until no dry streaks remain, then fold in the pumpkin purée. Pour the batter into the prepared pan, smooth the surface, and bake until a toothpick inserted into the middle comes out clean, 25–30 minutes. Set aside to cool to room temperature.
  3. Meanwhile, make the chai syrup: In a small pot, stir together the sugar and 1½ cups water over low heat until the sugar has completely dissolved, about 2 minutes. Add the teabags, cardamom, cinnamon stick, and cloves, bring it to a boil, then turn the heat down to maintain a strong simmer. Cook until the syrup is concentrated and deeply flavorful, about 10 minutes. Turn off the heat, remove and discard the spices, then transfer the teabags to a small sieve. Hold the sieve above the saucepan, pressing on the teabags to extract as much liquid as possible, then discard them. Stir in the butter and orange juice, then set the syrup aside to cool to room temperature.
  4.  When the cake has cooled, poke it all over with a toothpick, around 12 times. Pour the cooled syrup over the cake, cover loosely with foil, and set aside for 1 hour to allow the cake to absorb the liquid. Slice the basbousa into 12 pieces and serve warm or at room temperature. Basbousa keeps well in an airtight container for up to 3 days.

Note: While canned pumpkin works well in this basbousa recipe, I prefer the flavor and texture of oven-roasted pumpkin purée. To make your own, start with two small sugar pumpkins, slice them in half lengthwise, then scoop out and discard the seeds (or save them for another use). Transfer the pumpkins, cut-side-down, to a large baking sheet, transfer to a 400° F-oven and roast until the flesh is very soft and slightly charred in places. Set aside to cool to room temperature, then use a spoon to scoop the flesh away from the skin. Using a fork or potato masher, smash the flesh to a purée. 

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Braised Winter Squash with Fermented Black Beans https://www.saveur.com/recipes/braised-winter-squash-fermented-black-beans/ Thu, 10 Nov 2022 15:40:07 +0000 /?p=149473
Braised Winter Squash Recipe
Reprinted with permission from The Vegan Chinese Kitchen by Hannah Che copyright © 2022. Photographs by Hannah Che. Published by Clarkson Potter, a division of Penguin Random House, LLC. Reprinted with permission from The Vegan Chinese Kitchen by Hannah Che copyright © 2022. Photographs by Hannah Che. Published by Clarkson Potter, a division of Penguin Random House, LLC.

The sweetness of this tender vegetable marries beautifully with savory, complex seasonings in Hannah Che’s fuss-free recipe.

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Braised Winter Squash Recipe
Reprinted with permission from The Vegan Chinese Kitchen by Hannah Che copyright © 2022. Photographs by Hannah Che. Published by Clarkson Potter, a division of Penguin Random House, LLC. Reprinted with permission from The Vegan Chinese Kitchen by Hannah Che copyright © 2022. Photographs by Hannah Che. Published by Clarkson Potter, a division of Penguin Random House, LLC.

This recipe is brought to you by SAVEUR Cookbook Club, our passionate community of food-loving readers from around the globe celebrating our favorite authors and recipes. Join us as we cook through a new book every two months, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld.

Similar to red-braising (紅燒 hóngshāo)—the Shanghainese technique of slowly cooking in a flavorful concoction of ingredients like soy sauce, rice wine, and sugar—smother-braising (燜 mèn) is simpler and shorter and often relies on more delicate, lighter-colored condiments. In this braised winter squash recipe, the technique allows the vegetable’s beautiful orange hue to shine through.

In this dish, from cookbook author Hannah Che, winter squash’s natural sweetness is complemented by salty, savory fermented black beans. The squash cooks until buttery and tender, on the verge of falling apart. Che suggests seeking out kabocha squash, which has a velvety, starchy softness and flavor reminiscent of roasted chestnut, but any firm-fleshed winter squash, like red kuri, butternut, or Hubbard, will also work.

Adapted with permission from The Vegan Chinese Kitchen by Hannah Che © 2022. Photographs by Hannah Che. Published by Clarkson Potter, a division of Penguin Random House, LLC.

  • One 1-lb. winter squash
  • 2 Tbsp. vegetable oil
  • 4–5 dried Tianjin or Sichuan chiles, snipped into ½-inch pieces and seeds shaken out
  • 1 Tbsp. fermented black beans, coarsely chopped
  • 3 garlic cloves, thinly sliced
  • 1 cup unsalted vegetable stock of any kind, or water
  • 1 tsp. sugar, plus more as needed
  • ½ tsp. kosher salt, plus more as needed
  • ½ tsp. toasted sesame oil
  • Pinch freshly ground white pepper
  • 1 scallion, green part only, thinly sliced

Instructions

  1. Peel and core the squash and cut it into 1½-inch wedges.  Cut each wedges into ½- by 1½-inch pieces.
  2. Heat a wok over high heat, then add the vegetable oil, swirling to coat the inside surface. Add the dried chiles and stir-fry just until they begin to darken in color, about 10 seconds. Add the fermented black beans and garlic and let them sizzle until fragrant, about 30 seconds. Add the squash and stir to coat in the fragrant oil, then pour in the stock and bring to a boil. Add the sugar and salt, then cover, and turn the heat down to maintain a gentle simmer. Cook until the squash has absorbed most of the liquid and is tender enough to pierce with a chopstick, 5–7 minutes.
  3. Uncover the wok and adjust the seasoning to taste with more sugar and salt. Remove from the heat, stir in the sesame oil and a white pepper, scatter the sliced scallions on top, and serve.

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Our Best Pumpkin Recipes Celebrate the Flavor of Fall https://www.saveur.com/recipes-by-ingredient/best-pumpkin-recipes/ Thu, 06 Oct 2022 16:57:39 +0000 https://dev.saveur.com/uncategorized/best-pumpkin-recipes/
Pumpkin Cheesecake Recipe on black background
Photography: Linda Pugliese; Food Stylist: Mariana Velasquez; Prop Stylist: Elvis Maynard

Think outside the pie this autumn with these craveable cooking ideas from around the globe.

The post Our Best Pumpkin Recipes Celebrate the Flavor of Fall appeared first on Saveur.

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Pumpkin Cheesecake Recipe on black background
Photography: Linda Pugliese; Food Stylist: Mariana Velasquez; Prop Stylist: Elvis Maynard

Pumpkin lovers, rejoice! ‘Tis the season once again for pumpkin-y lattes, soups, pies—and even beer

America has a millennia-old affinity for the humble squash. Early Indigenous planters grew it alongside corn and beans according to the Three Sisters method, which enriched the soil and made for abundant harvests season after season. They used every part of the plant, down to the nutrient-packed seeds

Given this rich history, cooking with pumpkin is truly a celebration of the Americas’ culinary heritage. Whether you reach for an heirloom variety, like Hooligan, Cotton Candy, or Dutch Fork, or crack open a can of pumpkin purée, keep these recipes handy all autumn long. 

Pumpkin Cheesecake

Pumpkin Cheesecake Recipe on black background
Photography: Linda Pugliese; Food Stylist: Mariana Velasquez; Prop Stylist: Elvis Maynard

This cheesecake has a zingy walnut-gingersnap crust and a rich cream filling with a punch of rum. Get the recipe >

Maple Pumpkin Brûlée Pie

Maple Pumpkin Brûlée Pie
Photography by Andrew Ingalls

A glug of maple syrup adds natural sweetness to this caramelized autumn dessert. Get the recipe >

Easy Pumpkin Pie with Press-In Oat Crust

Easy Pumpkin Pie with Press-In Oat Crust
Photography by Thomas Payne

Toasted pumpkin seeds and old-fashioned rolled oats make this hand-formed crust a snap. Get the recipe >

Pumpkin Pie Ice Cream Pie

Pumpkin Pie Ice Cream Pie

Those who take their pumpkin pie “à la mode” will rave about the velvety ice cream filling of this rendition. To top things off? A drizzle of hot fudge, please. Get the recipe >

Mango and Pumpkin Spice Cake

Mango and Pumpkin Spice Cake
Photography by Ryan Liebe

In this recipe shared by Senegalese chef Pierre Tham, ripe mango adds tropical brightness to a pumpkin cake infused with ginger and cinnamon. Get the recipe >

Farmers’ Cheese with Onion and Pumpkin Seed Oil

Farmers' Cheese with Onion and Pumpkin Seed Oil
Photography by Chris Court

Cold-pressed pumpkin seed oil from Slovenia is the secret to this savory spread that we love to slather on toast rounds or serve as a dip with crunchy radishes. Get the recipe >

Pumpkin Seed Brittle

Pumpkin Seed Brittle
Photography by Thomas Payne

Save the seeds when carving Halloween pumpkins for a sweet-and-savory twist on this old-school treat. Get the recipe >

Steirische Kernöl Eierspeise (Styrian Scrambled Eggs with Pumpkin Seeds and Oil)

Styrian Scrambled Eggs with Pumpkin Seeds and Oil (Steirische Kernöl Eierspeise)
Photography by Thomas Payne

From Austria’s southeast, this filling breakfast scramble is loaded with shallots, ham, and Emmentaler cheese, all topped with toasted pumpkin seeds. Get the recipe >

Pumpkin Soup with Orange and Parmigiano-Reggiano

Pumpkin Soup with Orange and Parmigiano-Reggiano
Photography by Anders Schonnemann

Try making this creamy soup with a mellow, heirloom pumpkin variety like Hokkaido, also called red kuri, which has a distinct chestnut flavor. Acorn or kabocha squash are good substitutes. Get the recipe >

Crema de Auyama (Dominican Cream of Pumpkin Soup)

Dominican Cream of Pumpkin Soup (Crema de Auyama)

In the capital of Santo Domingo, Dominicans top their silky smooth pumpkin soup with chunks of queso para freír, a firm, white local cheese. Get the recipe >

Caribbean Pumpkin Soup

Caribbean Winter Squash Soup
Photography by Penny De Los Santos

Green-skinned calabaza, available at many Caribbean and Latin grocers, is the go-to pumpkin for this cream-laced soup, but butternut squash makes a fine substitute. Get the recipe >

Fire-Roasted Pumpkin with Pecans, Honey, and Jalapeño Dressing

Argentinian Grilled Plomo Squash
Photography by Kevin Vaughn

In Argentina, chefs grill wedges of pumpkin asado-style over open flame, then pair them with a peppery salsa criolla. Get the recipe >

Rack of Lamb with Roasted Pumpkin and Chickpea Salad

Roasted Rack Of Lamb with Roasted Pumpkin and Chickpea Salad
Photography by Farideh Sadeghin

In this meal-in-one recipe, rack of lamb sings alongside a pumpkin-chickpea salad seasoned with garam masala and tossed in labneh-feta dressing. A sprinkling of toasted pepitas adds maximum crunch. Get the recipe >

The Rule of Threes

The Rule of Threes
Photography by Samuel Kim

Adapted from a punch recipe by Death & Co. in Denver, this cognac-and-sherry cocktail gets its subtle vegetal flavor from a simple syrup infused with pumpkin spice tea. Get the recipe >

Pumpkin Spice Snickerdoodles

Pumpkin Spice Snickerdoodles
Farideh Sadeghin

Everything you love about the classic cookies, but with more warming spices and cozy fall vibes. Get the recipe >

Pumpkin Spice Is Here to Stay—Let’s Embrace It

Pumpkin Spice
Farideh Sadeghin

The flavor of fall is anything but basic. Get the recipe >

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Roasted Acorn Squash Soup with Spiced Oil https://www.saveur.com/article/Recipes/Roasted-Acorn-Squash-Soup-with-Spiced-Oil/ Mon, 18 Mar 2019 22:45:02 +0000 https://dev.saveur.com/uncategorized/article-recipes-roasted-acorn-squash-soup-with-spiced-oil/

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SERVES 10-12

INGREDIENTS

8 cloves garlic, peeled
2 acorn squash, peeled, seeded and roughly chopped
2 medium carrots, roughly chopped
2 stalks celery, roughly chopped
1 large yellow onion, roughly chopped
1 cup olive oil
2 tbsp. garam masala
Kosher salt and freshly ground black pepper, to taste
24 sage leaves
Creme fraiche, for garnish

INSTRUCTIONS

1. Heat oven to 400°. Divide garlic, squash, carrots, celery, and onion between 2 rimmed baking sheets. Toss each with ½cup oil, 1 tbsp. garam masala, salt, and pepper. Bake, stirring once, until tender and golden, 35-40 minutes. Let cool slightly and working in batches, puree vegetables with chicken stock until smooth. Transfer soup to an 8-qt. saucepan and bring to a simmer; season with salt and pepper and keep warm.

2. Heat remaining oil in a 10″ skillet over medium heat. Working in batches, fry sage leaves until golden and crisp, about 30 seconds. Using a slotted spoon, transfer to paper towels to drain. To serve, ladle soup into bowls and garnish with dollops of creme fraiche and sage leaves.

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Winter Squash Stock https://www.saveur.com/winter-squash-stock-recipe/ Mon, 18 Mar 2019 22:50:03 +0000 https://dev.saveur.com/uncategorized/winter-squash-stock-recipe/

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This stock is made by dehydrating winter squash to intensify sweetness. The drying process makes the squash sturdy, which prevents it from breaking down quickly and helps maintain clarity in the stock.

This recipe is adapted from Rachael Mamane’s book Mastering Stocks and Broths: A Comprehensive Culinary Approach Using Traditional Techniques and No-Waste Methods (Chelsea Green Publishing 2017) and is printed with permission from the publisher.

What You Will Need

Time: 10 hours
  • 3 lb. (1.4 kg) winter squash,
 such as butternut, delicata, or acorn, halved
  • <sup>1</sup>⁄<sub>4</sub> cup (60 ml) grapeseed oil, divided
  • <sup>1</sup>⁄<sub>2</sub> lb. (225 g) white onions, cut into small dice
  • 1 lb. (455 g) leeks, dark green parts removed, cut into small dice
  • 1 lb. (455 g) carrots, cut into small dice
  • <sup>1</sup>⁄<sub>2</sub> small fennel bulb, coarsely chopped, fronds removed
  • <sup>1</sup>⁄<sub>2</sub> head garlic, unpeeled
  • 2 sprigs thyme
  • 8 black peppercorns
  • 1 bay leaf
  • 4 sprigs flat-leaf parsley
  • Sea salt to taste

Instructions

  1. Preheat the oven to its lowest temperature setting or a dehydrator, preferably to 150°F and no more than 170°F. Carefully slice the squash into 1-inch (2.5 cm) thick half-moons, keeping the seed structure intact. In a large bowl, toss the squash slices with 2 tablespoons of grapeseed oil. Place in a single layer on one or two parchment-covered sheet trays and bake until dry to the touch, about 8 to 10 hours, turning once in the middle of the cooking time. Turn off the oven and cool on the rack.
  2. In a medium stock pot, heat the remaining grapeseed oil over medium heat. When the oil is hot, add the onions, leeks, carrots, fennel, and garlic and cook while stirring until soft but not brown, about 7 minutes. Add the dehydrated squash, thyme, peppercorns, and bay leaf to the pot, along with enough cold water just to cover the vegetables. Bring to a low boil then lower to heat to maintain a gentle simmer, skimming the surface as soon as scum appears. Cook until the liquid is golden and flavorful, about 45 minutes. Add the parsley, simmer for a additional 5 minutes, then turn off the heat and rest the stock on the stove for 10 minutes. Line a fine-mesh strainer with cheesecloth and set it over a container large enough to hold the liquid contents of the pot. Carefully ladle the stock from the pot into the strainer, leaving any cloudy liquid at the bottom of the pot. Discard the solids. If a more concentrated flavor is desired, return the stock to a clean pot and simmer until reduced. Taste and season with salt. Chill the stock in the refrigerator, stirring occasionally to expedite the cooling process. Refrigerate for up to 2 days or freeze in smaller containers for longer storage.

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32 Winter Squash Recipes to Squash the Cold-Weather Blues https://www.saveur.com/article/winter-squash-recipes/ Mon, 18 Mar 2019 22:31:23 +0000 https://dev.saveur.com/uncategorized/article-winter-squash-recipes/
Pappardelle with Butternut Squash, Walnuts and Baby Kale
A brown butter sauce complements toasted walnuts, roasted butternut squash, and baby kale in a rich pasta dish that perfectly captures the flavors of fall. Helen Rosner

From cast-iron squash pudding to squash-and-pork dumplings, these winter squash recipes will warm your cold soul

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Pappardelle with Butternut Squash, Walnuts and Baby Kale
A brown butter sauce complements toasted walnuts, roasted butternut squash, and baby kale in a rich pasta dish that perfectly captures the flavors of fall. Helen Rosner

Sure, summer squash comes around when everything’s rainbows and sunshine, but the winter variety is there for you through the bitter cold. And there are so many types—from butternut squash and spaghetti squash to kabocha, and of course pumpkin—, perfect for squash recipes both savory and sweet.

Winter soups get a boost of sweetness with squash: silky-smooth Dominican cream of pumpkin soup becomes rich with just a quick purée of roasted squash, while a delicata squash-and-pear soup is layered with balsamic vinegar and maple syrup. Then there’s pasta: think pappardelle tossed with walnuts, roasted butternut squash with a brown butter sauce; or an elegant, open-faced lasagna offsetting smoked caciocavallo cheese with acorn squash. Need a side dish for a meaty main? Our best winter squash side dish recipes help pad out the menu. For sweet squash recipes, nothing beats pumpkin pie, a classic recipe using pumpkin purée enriched with evaporated milk and brown sugar, then spiced with cinnamon, ginger, and nutmeg. Our maple pumpkin brûlée pie uses maple syrup to make the filling ever richer, while torching the pie just before serving gives it a crunchy, caramelized top for added flair.

From cast-iron squash pudding to squash-and-pork dumplings, here are 32 winter squash recipes that will keep you warm through the winter.

Herbed Squash Confit

Herbed Squash Confit

The spongelike nature of squash makes them an ideal candidate to cook confit, says chef Steven Satterfield of Miller Union. They soften into the warm oil, absorbing the flavor of the herbs. Get the recipe for Herbed Squash Confit »
Grilled Lamb Chops and Squash with Herb Salad and Sunchokes

Grilled Lamb Chops and Squash with Herb Salad and Sunchokes

Grilled Lamb Chops and Squash with Herb Salad and Sunchokes
Butternut Squash Boulangers

Butternut Squash Boulangère

Braised squash with bacon and onions is an easy crowd-pleaser with loads of deep, caramelized flavors. Get the recipe for Butternut Squash Boulangère »
Pappardelle with Butternut Squash, Walnuts, and Baby Kale

Pappardelle with Butternut Squash, Walnuts, and Baby Kale

Toasted walnuts, roasted butternut squash, baby kale, and a rich brown butter sauce combine over broad pappardelle noodles for a dish that perfectly captures fall’s best flavors. Get the recipe for Pappardelle with Butternut Squash, Walnuts, and Baby Kale »
Butternut Squash and Smoked Mozzarella Pizza (Pizza del Papa)

Butternut Squash and Smoked Mozzarella Pizza (Pizza del Papa)

Antonio Starita, the owner of Pizzeria Starita in Naples, served this butternut squash-topped pizza to Pope John Paul II.
Chickpea Stew with Lamb, Pork, and Veal (Cozido de Grão)

Chickpea Stew with Lamb, Pork, and Veal (Cozido de Grão)

Chickpeas are bolstered with spicy sausage and three kinds of meat in a filling stew served at País das Uvas in Vila de Frades, Portugal. Get the recipe for Chickpea Stew with Lamb, Pork, and Veal »
Broiled Spaghetti Squash with Walnut-Miso Glaze

Broiled Spaghetti Squash with Walnut-Miso Glaze

It’s rare that we encounter spaghetti squash not shredded into its eponymous noodle-like threads. But kept intact, it reveals a beautifully yielding texture and a savory, subtle flavor that’s perfectly offset by a rich walnut-miso glaze.
Soy-Braised Kabocha Squash

Soy-Braised Kabocha Squash

Braising—with a healthy dose of soy—is one of our favorite ways to bring out the texture and flavor of winter squash.
Winter Squash and Apple Soup

Winter Squash and Apple Soup

A garnish of fried mushrooms and a drizzle of spiced mint butter adds elegance to a simple pureed vegetable soup.
Seasonal Squash Tart

Seasonal Squash Tart

Get creative with the topping for this tart, which will help to really stretch leftover squash and other vegetables. Store-bought puff pastry makes a simple dish even simpler. Get the recipe for Seasonal Squash Tart »
Chilean Vegetables Stew

Chilean Vegetables Stew

This rustic comfort food has ancient origins with the Mapuche people of South America, but remains a humble staple for home cooks in Chile today. Traditionally made using dried beef called charqui, this vegetarian version can be served plain as a side dish or topped with a fried egg for a simple meal.
Lemon-and-Herb-Roasted Vegetables

Lemon-and-Herb-Roasted Vegetables

Chopped whole lemon and spicy fresh ginger lend brightness to hearty roasted vegetables including sweet potatoes, acorn squash, and carrots.
Roasted Pumpkin Pie

Roasted Pumpkin Pie

Roasted Pumpkin Pie
Argentine Hominy Stew (Locro)

Argentine Hominy Stew (Locro)

This creamy, slightly sweet stew is made with squash, hominy, and several kinds of meat.
Peanut and Chicken Stew (Mafe Ginaar)

Peanut and Chicken Stew (Mafe Ginaar)

For this delicious, sumptuous stew, you can make your own peanut butter or use a natural store-bought version to get the right silky texture and pure peanut flavor.
Open-Faced Lasagna with Acorn Squash and Smoked Caciocavallo

Open-Faced Lasagna with Acorn Squash and Smoked Caciocavallo

This layerless lasagna recipe from Philadelphia chef Marc Vetri uses an egg-rich dough, but store-bought fresh pasta sheets can be substituted.
Pumpkin Spice Cake with Mascarpone

Pumpkin Spice Cake with Mascarpone

This batter also makes delicious muffins, perfect for a day-after-Thanksgiving brunch.
Pumpkin Old Fashioned

Pumpkin Old Fashioned

Mingling the orange-scented old fashioned with subtly sweet pumpkin yields a brilliantly colored seasonal cocktail. Get the recipe for Pumpkin Old Fashioned »
Pumpkin Cheesecake Tart with Gingersnap Crust

Pumpkin Cheesecake Tart with Gingersnap Crust

Creamy pumpkin filling over a ginger cookie crust provides a comforting balance of sweetness and spice.
Potato and Squash Gratin (Gratin de Courge)

Potato and Squash Gratin (Gratin de Courge)

The Provençal version of this gratin calls for a French pumpkin called potiron, but a combination of acorn and butternut squash will make a good substitute.
Butternut Squash Ravioli with Oregano-Hazelnut Pesto

Butternut Squash Ravioli with Oregano-Hazelnut Pesto

Basil and oregano add herbal brightness to butternut squash, browned butter, and hazelnuts in a sweet-savory pasta dish. Get the recipe for Butternut Squash Ravioli with Oregano-Hazelnut Pesto »
Pear, Shallot, and Delicata Squash Soup

Pear, Shallot, and Delicata Squash Soup

Pear and autumn squash take on savory depth in this elegant soup, brightened by a splash of vinegar and a drizzle of maple syrup.

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Winter Squash Side Dishes https://www.saveur.com/article/recipes/winter-squash-side-dishes/ Mon, 18 Mar 2019 22:28:49 +0000 https://dev.saveur.com/uncategorized/article-recipes-winter-squash-side-dishes/
Makombu Squash Soup
Any root vegetable—squash, carrots, turnips, potatoes—can be used to make this silky, umami-rich soup from award-winning Japanese cookbook author Hiroko Shimbo. Get the recipe for Makombu-Squash Soup ». André Baranowski

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Makombu Squash Soup
Any root vegetable—squash, carrots, turnips, potatoes—can be used to make this silky, umami-rich soup from award-winning Japanese cookbook author Hiroko Shimbo. Get the recipe for Makombu-Squash Soup ». André Baranowski

Whether roasted and topped with a rich walnut-miso pesto or gratinéed under a layer of cheese and cream, we can’t get enough winter squash on our table. These side dishes and appetizers make hearty accompaniments to any fall meal.

httpswww.saveur.comsitessaveur.comfilesimport2008images2008-04626-35_squash_gnocchi_300.jpg
See the Recipe Paolo Destefanis
httpswww.saveur.comsitessaveur.comfilesimport2008images2008-10626-59_pumpkin_rice_300.jpg
See the Recipe David Sawyer
Potato and Squash Gratin (Gratin de Courge)

Potato and Squash Gratin (Gratin de Courge)

The Provençal version of this gratin calls for a French pumpkin called potiron, but a combination of acorn and butternut squash will make a good substitute.
httpswww.saveur.comsitessaveur.comfilesimport2007images2007-05125-26_Pork_chops_with_blu_cheese_and_butternut_250.jpg
See the Recipe Christopher Hirsheimer
httpswww.saveur.comsitessaveur.comfilesimport2008images2008-04626-111_stewed_squash_300.jpg
See the Recipe André Baranowski
httpswww.saveur.comsitessaveur.comfilesimport2010images2010-037-andre-kabocha-squash-taipei-400.jpg
See the Recipe Andre Baranowski
httpswww.saveur.comsitessaveur.comfilesimport2010images2010-087-Devereaux27s-Squash-Soup-400.jpg
Devereux’s Heirloom Squash Soup
Spencer Thomson, Devereaux’s chef, serves this creamy squash soup by pouring it, tableside, over homemade “tater tots” nestled in melted onion. See this Recipe Stephen Stinson
Pear, Shallot, and Delicata Squash Soup

Pear, Shallot, and Delicata Squash Soup

Pear and autumn squash take on savory depth in this elegant soup, brightened by a splash of vinegar and a drizzle of maple syrup.
Seasonal Squash Tart

Seasonal Squash Tart

Get creative with the topping for this tart, which will help to really stretch leftover squash and other vegetables. Store-bought puff pastry makes a simple dish even simpler. Get the recipe for Seasonal Squash Tart »
Roasted Butternut Squash Salad
Arugula forms a peppery base of this squash salad and spiced sweet pecans add a layer of crunch.
Soy-Braised Kabocha Squash

Soy-Braised Kabocha Squash

Braising—with a healthy dose of soy—is one of our favorite ways to bring out the texture and flavor of winter squash.
Broiled Spaghetti Squash with Walnut-Miso Glaze

Broiled Spaghetti Squash with Walnut-Miso Glaze

It’s rare that we encounter spaghetti squash not shredded into its eponymous noodle-like threads. But kept intact, it reveals a beautifully yielding texture and a savory, subtle flavor that’s perfectly offset by a rich walnut-miso glaze.

Squash

Squash and Apple Soup

A garnish of fried mushrooms and a drizzle of spiced mint butter adds elegance to a fragrant, seasonal soup, which makes the most of autumn’s best produce. See the recipe for Winter Squash and Apple Soup »
httpswww.saveur.comsitessaveur.comfilesimport20142014-08tout-pappardelle-butternut-squash-400.jpg
Helen Rosner
httpswww.saveur.comsitessaveur.comfilesimport20142014-08tout_Fall-Salad_400.jpg
Ariana Lindquist
Makombu Squash Soup

Makombu-Squash Soup

Any root vegetable—squash, carrots, turnips, potatoes—can be used to make this silky, umami-rich soup from award-winning Japanese cookbook author Hiroko Shimbo. Get the recipe for Makombu-Squash Soup »

The post Winter Squash Side Dishes appeared first on Saveur.

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