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Editor's note: Most of these recipes have not been vetted Planter's kitchen, so the citations have been retained. Normally, we take elements from several similar recipes and combine them into one favorite, but we wanted to get on board in time for Thanksgiving.

Winter Squash Recipes
 Squash Gratin Julia Child, Parade Magazine

4    cps diced rutabaga or winter squash (3/4" dice)
1/2  t grated fresh ginger
1    large clove garlic, minced
2    T butter
3    T flour
2    Cp mile and/or light cream
salt and pepper
3    T fresh white bread crumbs
3    T grated Swiss cheese

1)   Place diced squash in steaming basket with the ginger and garlic.  Cover and steam over 1" of water for about 10 minutes, til almost tender.
  Boil down steaming liquid til reduced to 1/4 cp
2)   Melt butter in 2-qt pan, blend in the flour and cook til butter and flour bubble together for 2 minutes without coloring.  
3)   Remove from heat when bubbling stops, beat in hot vegetable liquid and milk and/or cream.  Simmer 2 minutes.
4)   Fold in squash and turn into 6-cp baking dish.  Spread on bread crumbs and cheese.
5)   Bake at 325  about 1 1/2 hrs.


Squash Pan Rolls Bon Appétit 
*yield:* 24 Rolls
    * 1 cup milk
    * 5 tablespoons unsalted butter
    * 2 teaspoons sugar
    * 1/2 cup frozen winter squash purée, thawed, room temperature

    * 3 1/2 cups all purpose flour
    * 1 envelope quick-rising dry yeast
    * 2 teaspoons salt

Combine milk, 3 tablespoons butter and sugar in heavy medium saucepan.
Stir over low heat until butter melts and mixture is heated through.
Whisk in squash. Remove from heat and cool until thermometer inserted
into mixture registers 125°F to 130°F, about 5 minutes.

Mix flour, yeast and salt in food processor. With machine running, add
squash mixture through feed tube; process until ball forms. Continue to
process 45 seconds longer to knead dough.

Butter large bowl. Add dough to bowl and turn to coat. Cover bowl with
towel. Let dough rise in warm draft-free area until doubled, about 50

Preheat oven to 375°F. Butter two 9-inch-diameter cake pans. Punch down
dough. Turn dough out onto lightly floured work surface. Divide dough
into 24 equal pieces. Form each piece into ball. Arrange 12 balls in
each prepared cake pan, spacing apart. Melt remaining 2 tablespoons
butter in small saucepan over low heat. Brush rolls with 1/3 of melted
butter. Cover pans loosely with foil. Let rolls rise in warm draft-free
area until doubled, about 20 minutes.

Brush rolls again with 1/3 of melted butter. Bake rolls uncovered until
golden brown, about 25 minutes. Transfer pans to rack. Brush rolls with
remaining melted butter. (Can be prepared 2 weeks ahead. Cool rolls
completely in pans. Cover pans with foil and freeze. Thaw rolls; then
reheat rolls, covered in pans, in 350°F oven about 10 minutes.) Serve
rolls warm.



Note: Tyler uses brown sugar, butter, amaretto, sage leaves, and almond biscotti or vanilla wafers to brush on acorn squash.  
Bakes at 350 30-35 minutes.

1 medium butternut squash, or other winter squash (about 1-1/2 pounds), rinsed 
2 tablespoons unsalted butter, melted 
1/2 teaspoon kosher salt 
Freshly ground black pepper 
1 to 2 ounces Gorgonzola cheese, crumbled

Preheat oven to 400 degrees F. Peel the squash if desired. Halve the squash and scoop out and discard
 the seeds and strings. Cut into 1-inch wedges. 

Brush a roasting pan lightly with some of the butter. In a medium bowl, toss the squash with the remaining  butter and season with the salt. 
Spread out on the pan and roast for about 30 minutes. 
Turn the wedges overwith a pancake-style spatula and continue to roast until tender and browned, about 
30 minutes more.

Transfer the squash to an ovenproof serving dish, season with pepper to taste and sprinkle with the cheese, while still hot, to melt slightly 
(if needed, return the squash to the oven to melt the cheese).


Holiday Acorn Squash

Note: A Chile Pepper Magazine (12/97) recipe that should perk up the bland taste of acorn squash. Heat index:  low to medium, depending on how hot
 the Jalapeno jelly is.  We might try adding a spoonful of cooked turkey stuffing to the center of each half. Use small squash. If making in advance, bake first.  Wait before serving, then fill and bake the remaining 5 minutes. The sauce has potential as a glaze for other recipes. 

Another option:  Martha Stewart slices the squash 1" thick, horizontally, then seeds them with a  cookie cutter,bakes them and serves plain with
 a maple syrup and butter glaze.

Yields 8 servings

4    acorn squash, halved and seeded

For the sauce: 
1/2  canned cranberry sauce
1/2  cp jalapeno jelly
1/2  cp currant jelly

1.   Prick inside of squash halves with fork.  Bake at 350 degrees, cut-side up, in baking dish
     for 45 minutes or till soft.
2.   When ready to serve, combine cranberry sauce with jellies.
3.   Add sauce and bake another 5 minutes. 
 Roasted Acorn Squash 
Kay Chun, Real Simple, NOVEMBER 2004 Meals Made Easy

This recipe goes with Steamed Halibut with Kale and Walnuts 

                  1 medium acorn squash 
                  2 tablespoons olive oil 
                  1/3 teaspoon kosher salt 
                  1 tablespoon light brown sugar 
                  1 tablespoon fresh thyme leave or 1 teaspoon dried 

Heat oven to 400° F. Cut squash in half lengthwise; discard the seeds. Cut the squash into 1/3-inch slices. Toss with olive oil, salt, a few 
grinds of pepper, and brown sugar.

Place on a baking sheet. Roast for 20 minutes, flipping the 
squash once halfway through. Remove from oven and sprinkle 
with thyme leaves. 

Yield: (serving size: serves 4) 


Winter Squash Souffle   epic.com
	3 tablespoons unsalted butter plus additional for greasing
	3 tablespoons all-purpose flour	1 1/2 cups whole milk
	1 (12-ounce) package frozen winter squash purée, thawed
	1 cup coarsely grated Swiss cheese (1/4 pound)
	1 tablespoon packed brown sugar
	3/4 teaspoon salt, or to taste
	1/4 teaspoon cayenne
	3/4 teaspoon freshly grated nutmeg
	3 large egg yolks
	4 large egg whites

Generously butter a 2-quart shallow ceramic or glass baking dish. 
Put oven rack in middle position and preheat oven to 425°F. 

Melt butter (3 tablespoons) in a 2-quart heavy saucepan over moderate heat until foam subsides, then add flour and cook roux, whisking, 2 minutes. 

Add milk in a slow stream and boil, whisking, then reduce heat and simmer, whisking occasionally, until thickened, about 3 minutes. Whisk in squash,
 cheese, brown sugar, salt, cayenne, and nutmeg until combined (mixture may not be completely smooth), then transfer to a large bowl and whisk in 

Beat whites with a pinch of salt in another bowl with an electric mixer until they just hold stiff peaks. Fold one fourth of whites into squash
 mixture to lighten, then fold in remaining whites gently but thoroughly. Spoon into baking dish and bake, uncovered, 15 minutes. Loosely cover 
 top with foil and bake until puffed, golden brown, and just set, 25 to 30 minutes. Serve immediately, with freshly ground pepper. 
Serves 10 to 12 
  4 large sweet potatoes, peeled and cut into 3/4-by-3-inch cubes
1/4 cup olive oil, plus more for drizzling
1/4 cup balsamic vinegar, plus more for drizzling
2 tablespoons unsalted butter, melted
2 tablespoons chopped fresh herbs, such as rosemary and thyme
Salt and pepper, to taste

2 medium butternut squash, peeled, seeded, and cut into 3/4-by-3-
inch cubes

1 small bunch arugula, washed, stems removed  
 1. Heat oven to 400 degrees. In a large bowl, toss together the potatoes, 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon 
 butter, 1 tablespoon herbs, salt, and pepper. 
2. In a separate bowl, toss together squash, 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon butter, 1 tablespoon herbs, salt,
 and pepper. 
3. Arrange the vegetables in a single layer on two 13-by-18-inch baking pans. Transfer pans to oven, and roast vegetables until golden and tender,
 45 to 60 minutes, rotating the pans between the shelves
 halfway through roasting. 
4. Remove the pans from the oven, and allow vegetables to cool slightly. Transfer vegetables to a large bowl. Toss the vegetables with the arugula.
 Drizzle with additional olive oil and balsamic vinegar,
 and serve immediately.