Rachael Ray’s tip: Toss extra basil into a food processor with olive oil, salt and nuts for an easy pesto sauce, and freeze for later.
1 large spaghetti squash (about 4 lbs), halved lengthwise & seeded
3 T unsalted butter, cut into pieces
2 T olive oil
s & p
1 lb uncooked chicken or turkey sausage, casings removed
3/4 cup plain bread crumbs
1/2 cup freshly grated Parmesan
8 basil leaves, torn
1. Place the squash, cut side up, on a damp paper towel in a microwavable dish. Microwave on high until tender, about 15 minutes. Using a fork, scrap the strands of squash into a microwavable bowl and toss with the butter and 1 T olive oil. Season to taste with s & p.
2. Meanwhile, combine the sausage with the bread crumbs and form into 1″ meatballs. In a large skillet, heat the remaining 1 T olive oil over med-high heat. Add the meatballs and cook, stirring until browned, about 6 minutes. Cover and cook over low heat until cooked through, about 3 minutes more.
3. Reheat the shredded squash in the microwave and top with the meatballs, cheese and basil.
1 butternut squash (about 2 3/4 lbs), halved lengthwise & seeded
4 cloves garlic, peeled
1 T olive oil
s & p
4 sprigs fresh thyme
1 large yellow-fleshed potato, such as Yukon gold (about 8 oz), peeled and cut into 2″ pieces (or use a large apple)
2 1/2 cups chicken broth
1/4 cup plain yogurt
1/4 cup carmelized onions
2 tsp finely chopped fresh parsley or chives
1. Heat oven to 375. Line a baking sheet with parchment paper. Brush the cut sides of the squash and the garlic cloves with the oil, season with s & p. Place the squash cut sides down on the baking sheet, tucking the garlic cloves and thyme into the squash cavities. Roast until tender, about 45 minutes.
2. Meanwhile, place the potato (or apple) in a medium saucepan and fill with enough water to cover by 1″. Bring to a low boil and cook until tender, about 15 minutes. Drain and set aside.
3. When the squash is cool enough to handle, remove and discard the peel and the thyme. Cut the squash into large pieces. In a blender, working in batches, puree the squash, garlic cloves, potato and chicken broth. Season with s & p.
4. In a medium saucepan, heat the soup over med-low heat until warmed through. Divide among 4 serving bowls and top with yogurt, parsley and onions.
We received some kabocha squash in our co-op basket and I found this recipe on www.tinyurbankitchen.com. It was delicious!! The photos on that site are so great, in fact, I’ll just refer you straight to it instead of typing it out here:
She’s right, too, about using a really good knife. (God bless my parents who bought us Henckel knives! There’s no going back.)
Martha Stewart’s tip: “You can make the squash up to one day ahead–reheat in the oven before serving.”
2 acorn squash (about 1.5 lbs each), unpeeled, quartered lengthwise, and seeded
1 T olive oil
coarse s & p
4 T butter
1/8 tsp ground cinnamon
1. Preheat oven to 450. On a large rimmed baking sheet, toss squash with oil; season with s & p. Arrange on sheet, cut side down, and roast until easily pierced with a paring knife, 35-45 minutes.
2. In a small saucepan, melt butter over medium, stirring, until golden brown, 4-6 minutes. Immediately pour into a small bowl; stir on cinnamon. Place squash on a serving platter; top with cinnamon butter.