In Season: Squash

Not that anyone needs an excuse to stay indoors once the novelty of skating wears off and the snow begins, but Seattle-based Brittany Wright of Wright Kitchen has given us a whole new reason to do just that. (She’s also provided a very good argument for properly utilizing the stovetop you’ve been using as a bookshelf.)

If last month it was all about the cranberry cocktail, December is about foods that warm from the inside out. Here, she teaches us how to make soup with the hottest gourd in town: squash.

Let’s start with a round of “did you know?” Did you know that…

Butternut squash boasts the highest levels of vitamin A in the gourd family? It packs a whopping 350% of what’s recommended daily into its single being.

The seeds of a butternut squash are a good source of dietary fiber and monounsaturated fatty acids that benefit heart health. They’re also rich in protein.

Squash comes in handy if you’re suddenly inspired to get the abs of David Beckham: 1 cup is around 80 calories and contains no saturated fats. It also provides a rich source of dietary fiber and phytonutrients (great for managing weight and controlling  cholesterol).

Market tip:

Winter squash decay easily, so be careful to look them over before choosing. Pick ones that feel heavy for their size, are firm and have a dull (not glossy) hard rind. If the rind is soft, the squash could be watery and therefore less flavorful.

Kitchen tip: depending on the variety of squash, it can be kept anywhere from 1 week to 6 months, much better than an avocado (but keep it away from direct light and extreme temperatures). To preserve a winter squash, cut it into pieces and store in the freezer so you can save for future recipes.

Now let’s cook:

Roasted Butternut Pear Soup with Kale Pesto

Ingredients 

2 ripe pears, cored and cut into quarters (any variety)

1 medium butternut squash (around 3 lbs diced into 1” chunks)

1 tbsp olive oil

1 tbsp brown sugar

2 tbsp butter

1 medium leek, sliced thin

2 cups low sodium chicken stock

½ cup heavy cream

Salt + freshly ground black pepper

Crème fraîche

Toasted walnuts, chopped

Kale and walnut pesto (you’ll learn how to make this below)

Instructions

Preheat oven to 400.

Place pear halves cut-side up on a baking sheet along with the squash. Drizzle the oil and sprinkle some salt and pepper, then roast for 15 minutes. Remove from oven and sprinkle brown sugar. Bake for 10 minutes more until slightly tender.

In a 4 quart saucepan, melt the butter over medium heat, then add leeks. Allow them to sauté evenly, just until they start to brown. Add squash and pears to the leeks while continuing to cook for 10 minutes. Stir often.

Pour in the stock and bring to a simmer until a fork can easily go into the squash (10-15 minutes). Puree soup with immersion blender until smooth, then slowly add cream while bending until combined. Season with salt and pepper to taste.

Top with kale and walnut pesto, crème fraîche, and walnuts. Serve with blue cheese toasts (you’ll make this below, too).

Kale  and Toasted Walnut Pesto

Ingredients 

Small bunch of Lacinato kale (4 or 5 leaves)

1/4 cup walnuts, toasted

1/2 clove of garlic, crushed

¼ cup grated parmesan

1/2 cup olive oil

Juice of one lemon

Salt + pepper

Instructions

Fill a medium bowl with ice and water and set to the side.

Bring a large pot of salted water to a boil and blanch kale for about 1 minute. Drain and rinse in the ice bath to stop it from cooking. Use a kitchen towel to remove excess water.

In a food processor, start by adding the kale, then walnuts and garlic. While running, add the lemon juice and olive oil in a steady stream until smooth. Add salt and pepper to preference.

Blue Cheese Toasts

Ingredients

Baguette of your choice

Crumbled blue cheese

Instructions

Preheat oven to 350.

Slice a baguette into 1” pieces, then place on a baking sheet and top with crumbled blue cheese. Bake until cheese bubbles and edges start to brown.

Enjoy.



Wait! Before you swallow the soup in one big gulp (don’t burn your tongue): take a picture of your finished spread and upload it to the comments. We’d love to hear other squash recipes you have as well, especially because one or more of us in this office went cornucopia-happy in November and now has more gourds than an Etsy shop.