The flavors to savor: Autumn’s bounty

With the rusty, brown shades of autumn leaves sprinkled with touches of red and yellow, autumn is upon us. Bright orange pumpkins, pale yellow butternut squash and the deep green hues of buttercup & acorn squashes paint the farm-stands and grocery stores alike. Gone are the rich, red, lush tomatoes, hand-picked from local farms, being replaced by a stunning array of crisp, crunchy, apples and pears. A real bounty of opportunity, time for apple cider, pies, cobblers, warming soups and casseroles.

Winter squashes as they are known, are packed full of vitamins, nutrients, unique flavors and textures, much different from their summer cousin’s, summer squash and zucchini. We see a fairly decent variety locally with the main players being Butternut, Acorn, Buttercup and Spaghetti. There are a few more varieties that you might find at farm-stands and health food store such as; Kabocha, Hubbard or Delicata, one of my favorites for it sweet, smooth texture and mildly nutty flavor. And of course there is the ever popular pumpkin a mainstay of Halloween festivities and Thanksgiving, usually found in the form of delicious, can’t get enough, pie. But pumpkin gets short changed as it is as versatile as the rest of the family and works well in many guises.

These squashes with their subtle variances in flavor and texture are found used in risottos and as gnocchi or in stews, casseroles and curries. As side dishes they shine and make a colorful healthy alternative to potatoes. I like to split and roast a butternut squash, season it with salt, pepper and some ginger. To serve, I drizzle it with a bit of a combination of melted butter and pure maple syrup for a meatless warming winter dinner alongside a leafy kale salad with shallots, sliced almonds and balsamic vinaigrette. Another alternative is to roast the butternut squash until tender and using the same seasonings, along with the shallots and some vegetable stock, make a smooth silky soup.

Spaghetti squash presents exactly how the name implies, like a noodle. When you steam a whole spaghetti squash until tender and cooked, split it in half-length wise, scoop out the seeds and then using a fork gently pull out the flesh it will come out in strings, not unlike pasta. Dress the squash with minced garlic & onion sautéed in olive oil, some chopped fresh basil and some shaved parmesan and you have a healthy alternative to pasta. Spaghetti squash, when cooked also serves as great base for a warm grilled vegetable salad. It is a fun squash to play around with and to try different things. Alternate cooking methods are roasting whole at 350 for an hour or until tender or in a microwave on high for five minutes, poke a few holes in it with a sharp knife a few times before microwaving.

For all my loyal readers here is my recipe for Roasted Butternut Squash Soup. Keep in mind spices vary with age so adjust them to your taste. A little curry powder works well too and maybe a hit of cayenne. I like it smooth, warm and soothing with warming spice upfront and that sweet satisfying maple on the back side. Enjoy.

ROASTED BUTTERNUT SQUASH SOUP

INGREDIENTS

2Butternut Squash split, seed removed with a knob of sweet butter in the cavity

4Whole Shallots, peeled, cut in half and placed in the squash cavity with the butter

Season with Kosher salt and white pepper. Roast in a 350 degree oven for 30 minutes,

Cover with foil and continue roasting until soft and tender

When cool enough to handle scoop out flesh and put in a 6 quart stock pot with the roasted shallots.

2Quarts Low Sodium Chicken Stock or Vegetable Stock

Pour over squash to cover and cook on medium heat

ADD

3Tablespoons powdered ginger

1Tablespoon powdered cinnamon

1 Teaspoon Nutmeg

4Tablespoons PURE maple syrup

Add all dry spices and simmer for 45 minutes. Remove from heat and let cool slightly. Puree in batches until you have a smooth puree, thin with warm water if necessary. Add maple syrup and adjust seasoning to taste.

To serve garnish with toasted seeds or small fried croutons and a swirl of heavy cream

Next we dive into apples. Got to keep that doctor away