Pumpkins, zucchini and squash—oh my! We pass them every time we visit the produce section, often with little notice. But these versatile veggies are dense with antioxidants and packed with health benefits. It's time for a closer look at squash.
Photo by Gwénaël Le Vot
SUGARY OVEN-ROASTED PUMPKIN
Serves 4
1 small sugar or pie pumpkin (about 2–3 pounds)
2 tablespoons olive oil
2 teaspoons kosher salt
2 tablespoons brown sugar, packed
2 tablespoons pure maple syrup
1 teaspoon ground cinnamon
½ teaspoon fresh ground black pepper
½ teaspoon smoked paprika
Fresh rosemary or thyme sprigs
Preheat oven to 425 F. Line a large baking sheet with parchment paper. Use a vegetable peeler to remove pumpkin skin, then cut pumpkin in half and scoop out seeds and pulp. Cut into small slices following the indentation lines, then cut slices into 1-inch cubes. In a large bowl, toss pumpkin pieces with olive oil, salt, brown sugar, syrup, cinnamon, pepper and paprika until evenly coated. Place on baking sheet and roast in a single layer for 20–30 minutes or until pumpkin is fork tender and edges are slightly caramelized. Garnish with fresh herbs and serve warm.
Butternut squash soup with scallops
gina moore
Photo by Gina Moore
Makes about 8 cups, or 5 bowls
Soup
1 butternut squash (about 3–4 pounds)
Extra virgin olive oil
½ large onion, peeled and sliced
2 garlic cloves, minced
3 cups chicken broth, more if needed
½ teaspoon cardamom
2 tablespoons Madeira wine, or sherry (optional)
Kosher salt
Fresh ground black pepper
Crostini
1 baguette
Extra virgin olive oil
Granulated garlic
Minced parsley
Scallops
8 sea scallops
Fresh ground black pepper
Preheat oven to 350 F. Spray a 13-by-9-by-2 glass baking dish with vegetable spray. Cut squash in half lengthwise and place cut side down in prepared baking dish. Bake until squash is tender, about 45–60 minutes. Heat olive oil over medium heat in a deep, medium-sized skillet or small Dutch oven. Add onions and sauté until soft, about 5 minutes. Add garlic and cook an additional minute.
Using a large spoon, scrape half of squash from skin into food blender. Add half of onion mixture and purée until smooth. Transfer to a clean pot, cover and keep warm. Repeat with second half of squash and onion mixture and add to pot. Stir in broth, cardamom and Madeira (if using) and bring to a simmer; season with salt and pepper and continue to simmer uncovered, about 15 minutes, until thickened. Remove from heat, cover and keep warm.
Increase oven to 400 F. Slice baguette into ½-inch slices. Brush with olive oil and sprinkle lightly with granulated garlic and minced parsley. Place on baking sheet and bake for 8–10 minutes, turning once, until slightly brown around the edges.
Sprinkle scallops with pepper and chill for 30 minutes. Heat oil in a skillet over medium-high heat until hot. Sauté scallops until just cooked through, about 2–3 minutes per side. Transfer to a paper towel. Spoon warm soup into individual bowls. Add a crostini to the top of soup (it will float), and top crostini with a scallop.
Chef's tip: Sea scallops versus bay scallops. Sea scallops are larger (1½–2 inches), firmer and ideal for searing. They are found in deep ocean waters. Bay scallops, found in shallow protected waters, are smaller, sweeter and best suited for soups, pasta and quick cooking.
Pumpkin ginger scones
Photo by Iuliia Nedrygailova
Makes 8 scones
2 cups all-purpose flour
⅓ cup light brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cardamom
½ teaspoon kosher salt
1 stick (½ cup) unsalted butter, cut into ½-inch cubes and chilled
2 tablespoons crystallized ginger, finely chopped
⅓ cup currants or raisins
¼ cup pecans, chopped
½ cup pumpkin purée, bought or homemade (see Chef's Tip)
⅓ cup buttermilk, more if needed
1 teaspoon vanilla
¼ cup heavy cream
1 tablespoon sugar
Preheat oven to 400 F and place rack in the center of oven. Line a baking sheet with parchment paper or spray with cooking spray. In a large bowl, whisk flour, sugar, baking powder, baking soda, cardamom and salt. Using a pastry cutter or two knives, cut the butter into the flour mixture. The mixture should look like coarse crumbs. Stir in crystallized ginger, raisins and pecans. In a separate bowl, mix pumpkin purée, buttermilk and vanilla. Make a well in the center of the flour mixture and pour in buttermilk mixture. Mix until the dough just comes together. Do not overmix. (If dough seems too dry, or all flour mixture does not come together, add more buttermilk, 1 tablespoon at a time, until dough comes together like a biscuit dough.)
Transfer dough to a lightly floured surface. Knead gently four or five times, then pat dough into a circle about 7 inches round and 1½ inches thick. Cut circle in half, then cut each half into four pie-shaped wedges (triangles). Place scones on baking sheet. Brush tops with heavy cream and sprinkle with sugar.
Place baking sheet inside another baking sheet to prevent the bottoms of the scones from overbrowning. (This is particularly important if your oven's heating element is on the bottom of the oven. If your oven is convection, one baking sheet is sufficient.) Bake for about 20 minutes or until golden brown and a cake tester inserted in the middle of a scone comes out clean. Transfer to a wire rack to cool.
Chef's tips
Pumpkin purée recipe
Yields 2–3 cups
1 medium sugar pumpkin (2–4 pounds)
1 teaspoon olive oil
- Preheat oven to 400 F. Line a baking sheet with parchment or foil.
- Cut off stem and slice pumpkin in half, top to bottom. Using a cookie scoop, scrape out all the seeds and pulp.
- Place on baking sheet, cut side down. Brush the outer skin and edges of pumpkin with olive oil.
- Bake 45–60 minutes or until skin is easily pierced with a fork and flesh is very soft.
- Let cool for 30–60 minutes until safe to handle.
- Using a large scoop, scoop out flesh and discard the skin.
- Place the flesh into a food processor or blender. Process 1–2 minutes until completely smooth and creamy.
- Optional: Fresh purée can be more watery than canned. Strain through a fine-mesh sieve or cheesecloth over a bowl for 30–60 minutes and let excess liquid drain.
- Store in fridge in airtight glass or plastic container for 1 week. Or store in freezer in freezer bags for 3–6 months.
Make your own baking powder. Commercial baking powders contain sodium aluminum sulfate, which can leave a metallic, soapy aftertaste. And baking powder loses potency over time, causing it to lose its leavening power. Buying the ingredients to make your own can save you money over time. No more running to the store at the last minute!
Homemade baking powder
Makes ½ cup
¼ cup cream of tartar
2 tablespoons baking soda
2 tablespoons arrowroot or cornstarch
Mix ingredients and store in airtight glass or plastic container in a cool, dry place for up to 6 months.
Southern stewed squash and zucchini
Karen Hermann
Photo by Karen Hermann
Serves 4–6
3–4 tablespoons unsalted butter or olive oil
1 medium sweet onion (Vidalia), cut in half and sliced into half-rounds
2 cloves garlic, minced
3–4 medium yellow summer squash, sliced in ¼-inch rounds
3–4 medium zucchini, sliced into ¼-inch rounds
1 28-ounce can fire-roasted diced tomatoes, with juice
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
Pinch red pepper flakes
3 tablespoons fresh chopped basil, divided
In a large skillet over medium heat, melt butter. Add onion and sauté until soft; add garlic and cook an additional minute. Add squash, zucchini and tomatoes to the skillet. Reduce heat and add salt, pepper, red pepper flakes and 2 tablespoons basil. Cover and simmer 10–20 minutes or until squash reaches desired tenderness. If a thicker sauce is desired, let simmer uncovered for the last 5 minutes. Garnish with additional basil before serving.