Winter Squash Stew with White Beans and Kale

photo: Bettina W.

We had this for dinner last night, and used the Hubbard Squash that was in our half bushel.  This was a recipe that I found on the Whole Foods website.  You can find it here. The soup was very, very tasty.  We had no leftovers, so you know it was a good recipe!  The only complaint that I had about this recipe was that there was too much Kale.  The next time I make this, I am going to use half of the recommended amount of Kale.   There is one note I read in the comments that I wanted to point out.  The recipe calls for Apple Cider.   Make certain that you use Apple Cider.  (not apple cider vinegar)

We are not yet finished with the winter squash.  I have a Cinderella Pumpkin, 3 Acorn Squash, and something else that I don't know.  I have at least 3 more squash based meals to eat, as well as 4 cups of frozen pureed pumpkin that I made earlier in the fall when I pureed the pumpkin for the Black Bean and Pumpkin Enchiladas.

Butternut Squash

You might remember that I bought a half bushel of squash earlier this fall.  I haven't made as much
progress working my way through that pile of orangey goodness as I would like.  But, this week, I made some headway - I took out 2 Butternut Squash.  We roasted them up for dinner one night this week.

Making them was easy-peasey.  The squash caramelize in the heat of the oven, and the taste is sublime.  We've got some serious winter squash love going on this week!

Roasted Butternut Squash

Butternut Squash, peeled and cut into 1 inch cubes 
Salt
Pepper
Olive Oil

Set oven to 350*.
*Note - peeling a raw butternut is difficult to do.  Don't expect to use a potato peeler.  I used the butcher knife to chop the ends off, and then cut the squash in half lengthwise.  I then cut each half into inch long strips, used the knife to peel off the rind, and then cut the strips down again into one inch cubes.

Oil a rimmed cookie sheet with a quarter cup of olive oil.  Add the butternut squash, and salt and pepper to taste.  Toss everything together, making sure all of the cubes are equally coated.

Roast in the oven for 30-40 minutes, stirring occasionally, until the squash pierce easily with a fork. 

Delicata Squash

Have you had one of these beauties before?  I had never really seen them until a couple of years ago, as part of our CSA delivery.  (Community Supported Agriculture)

source: Burpee

I know yellow summer squash.  And I know zucchinis.  But Delicata?  What on Earth are those guys all about?

Delicatas are an heirloom variety of squash, harvested in the fall.  Their skin is softer than that of a Butternut, and is edible.  They are similar in taste to a Butternut.  Unlike other winter squash, Delicatas will only last a couple of months.

Care of all winter squash is much the same.  Wipe them down with a very mild bleach solution, and then store them in a cool, dry place.  (This is what a Root Cellar is for!)

For the longest time, these guys could only be found in the fall in farmer's markets and at farm stands.  Recently though, I've been seeing them at some grocery stores.  If you're looking for something to "break in" winter squash, Delicata is an excellent way to begin!

Roasted Delicata Squash

One or more Delicata Squash - cut in half lengthwise and seeded.
Olive oil
Salt
Pepper

Heat oven to 350*.  (Since we have just the two of us, I make this in the toaster oven, on a small baking pan.)

Slice the squash about 1/4" thick.
Place in pan.
Add a glug of olive oil
Add salt and pepper to taste

Stir together until all of the squash is evenly coated with the salt, pepper and olive oil.

Bake in a 350* oven for 30 minutes or until squash pierces easily with a fork.

Serve immediately.