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Winter Squash

en Español

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Spaghetti Squash

Spaghetti squash is easy to prepare by microwaving. It is a great substitute for pasta and pairs well with red sauce or pesto with a sprinkling of parmesan cheese.

1 two pound spaghetti squash
1 small jar of prepared pasta sauce

Wash outside of the spaghetti squash thoroughly. Pierce in several places with a fork. Place squash in a microwave-safe dish. Microwave on High about 3-4 minutes per pound until outer shell pierces easily with a fork. Carefully remove from the oven and let stand for at least 10 minutes. While squash is standing, warm pasta sauce in a microwave-safe dish. Cut squash in half and remove seeds. Then pull a fork through the middle to reveal the spaghetti strands. Serve with warm pasta sauce. Serving size is ½ cup. A two-pound squash yields about four half-cup servings.

Savory Butternut Squash Soup

2 Tbsp. butter
1 medium onion, chopped
4 cups chicken stock (or broth for a lighter flavor)
1 medium to large butternut squash peeled, seeded, and cut into chunks
1/2 tsp. ground cinnamon
1/4 tsp. nutmeg
1 Tbsp. brown sugar (optional)
1/2 tsp. salt
1/4 tsp. ground white pepper or black pepper

Melt butter over medium heat in a large saucepan. Add onion and cook until soft, but not brown. Add squash and stock or broth to the pot and cook for 15-20 minutes or until squash is tender. Remove from heat. Add remaining ingredients and stir well.

Blend (puree) soup in batches. Use a slotted spoon to transfer half of the squash to a blender. Use a ladle to add about ½ cup of cooking liquid to the blender. (Be very careful when blending hot squash–place a folded dish towel over the lid to hold in place while blending). Puree to desired consistency. Repeat with remaining squash. If you prefer a thinner soup, add more liquid. Adjust seasonings to fit your taste. Makes 4-6 servings. Garnish with shredded parmesan cheese or toasted nuts if desired.