Hard winter squashes usually take their time roasting under a blanket of butter in the oven. Here's a new (to us, anyway) way of cooking these stand-bys of the fall and winter Greenmarket: steam heat.
Try steaming slices of winter squash -- like the orange kabocha, a Japanese pumpkin -- for ten to twenty minutes, depending on the density and water content of the squash. Drizzle a zingy, warm dressing on top of the steamed squash (we used olive oil, good soy sauce, lime and a dash of hot sauce) and you've got a fresh fall side.
Peel or no peel? We tested it both ways with an organic kabocha and were suprised to find we liked it better with the peel on. The peel helped the sqaush to keep its shape when we transfered it from the steamy pot to the platter and the peel adds a bright fun color. Guests could trim it off at the table if they don't want to eat the skin.
Keep an eye on the water level in your pot as you steam. If the pot boils dry, the mess left behind can be difficult to scrub from the bottom of the pot.
From Our Archive: Winter Squash Recipes
Butternut Squash & Coconut Curry
Spaghetti Squash with Chunky Tomato Sauce
Acorn Squash and Roasted Garlic Strudel
I posted this on the open thread but thought it might be too far down so I'm reposting here. Does anyone have tips for how to prep a pie pumpkin? I got three as my CSA finished off at the end of the summer and I am wondering about the most efficient way to make pies out of them. Thanks!
view Anne (in Reno)'s profile
I'm looking for squash cutting tips. How and with what implement should I use to attack a rock-hard squash? My chef and bread knives have proved unworthy so far....A hacksaw perhaps?
view Michelle of Montreal's profile
Even though I don't own one, I would recommend a microwave for cooking squash. Cut them in half, place in a microwave safe dish with a little water, butter, spices, etc. and zap it.
Anne(in Reno), once you cook the pumpkin by steaming roasting, microwaving, etc., scoop out the flesh and let it hang in a strainer or cheesecloth with a small weight on top, overnight. This step is important to get rid of excess water which can fumble a good pie recipe.
After that, about a pound of pulp, from what I remember, some eggs, cream, brown sugar, vanilla and fresh spices whipped together and poured into a graham cracker crust will yield you one purty pie and one deliciously fragrant home!
Michelle of Montreal,
BE CAREFUL!!!!!! Pumpkins and squashes have mangled many a cook's hand. This process can be very dangerous if not handled with great caution.
One of the best techniques I could recommend is to level off the bottom of your squash by slicing a little piece off the bottom. You want to avoid any rolling during the cutting process. Then, with your biggest and sharpest chef's knife, jam it horizontally into the top of the squash. With a mallet, hammer the end of the knife downward while applying downward pressure on the knife handle.
If the pumpkin is really big (wider at the top than the length of your knife) what I like to do is roll the pumpkin on it's side, stab it tender middle and work my way around the circumference of the pumpkin. Then cut those two halves in half. This way you avoid the large woody stem at the top of the pumpkin.
view art's profile
Michelle of Montreal - I saw another poster recommend using one of those cheap pumpkin carving saws for hard squash and I am deifnitely going to try it. Who wants to ruin a great chef's knife on such an unforgiving item? I usually steam my sweet potatoes and it's so fast! Only 20 minutes is way better than 45 min. when you're in a hurry. This sounds like a great idea for squash.
view charlita's profile