Out of Your Gourd

Like all members of the gourd family (including cucumbers), squash is technically a fruit because it contains seeds. Cut into its hard skin and you'll discover a dense flesh that’s sweet and delicious.

Though most of us associate winter squash with starchy vegetables, recent research indicates that the starch content of these squash brings along with it some key health benefits. An increasing number of studies now show that the starch in winter squash has antioxidant (about 1/3 the daily value of vitamin C in every cup!), anti-inflammatory (omega-3s), as well as anti-diabetic and insulin-regulating properties. For some, winter squash also turns out to be the primary food source of anti-oxidants alpha-carotene and beta-carotene in the entire diet!

Autumn Cod Stew

1 lb. Cod loin , cut into 1 inch cubes
1- 32 oz Pacifica vegetable broth
1-28 oz can San Marzano tomatoes, crushed by hand
2 c winter squash, peeled and diced
1 medium onion, diced
4 c swiss chard, cut into ribbons (greens only)
1 ear sweet corn, kernels removed
1 c white wine
4 sprigs of fresh thyme
1 tsp saffron
3 tbsp olive oil
Salt and coarse black pepper
Garnish with fresh chopped anise (fennel top)

Season cod loin cubes with salt and pepper. Preheat non stick sauté pan with 2 tbsp of the olive oil. Sauté cod for about 2 minutes occasionally stirring gently not to break the cubes up. Place to the side when complete.

Lightly sauté squash, onions, and sweet corn in the remaining olive oil until onions become slightly translucent.

In a stock pot, add vegetable broth, white wine and tomatoes. Bring to a simmer. Add thyme and saffron. Add sautéed vegetables. Simmer until squash is tender. Stir in swiss chard. Place cod pieces into pot last and gently stir. Season with additional salt and pepper if desired. Simmer for 10 minutes then serve. Garnish with freshly chopped anise.

Tropical Chicken Stew

1 1/2 lbs. cooked chicken, pulled from bone
48 oz. chicken broth
1 smoked ham hock
24 oz. stewed tomatoes, crushed by hand
6 cups winter squash, peeled and diced
1 large onion, peeped and diced
1 teaspoon crushed red pepper
salt and pepper to taste

Mix chicken broth, stewed tomatoes,red pepper flakes, smoked hock and onion together. Bring to a simmer. Add squash. Simmer for 10 minutes. Add chicken meat and simmer for an additional 10 minutes. Season and serve.

Winter Squash Pie

1 pie dough for single crust
4 cups unpeeled and cubed winter squash
two thin slices of squash, to garnish
1/2 cup Sucanat (or white sugar)
3 tablespoons arrowroot
2 tablespoons agar flakes
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup soy milk
1/2 teaspoon ground ginger
1 teaspoon vanilla extract
1 tablespoon soy oil
1/2 cup pecan halves, for garnish

GLAZE:
2 tablespoons barley malt syrup
1/4 cup water
1 1/2 teaspoons agar flakes

Roll out pie dough and line a 9" pie pan. Trim and crimp edges. Set aside. Steam the squash in a covered pot with about 1" water until the squash is soft. Drain and set aside the 2 slices for the garnish. Put the rest of the squash in the blender with the other ingredients except the pecans and the glaze and blend till smooth. Pour into the pie shell.

Arrange the pecans around the edges of the pie. Place the squash slices in the centre with 1 pecan piece. Bake at 350F for 40 minutes. Reduce heat to 250F, cover pie with foil, and bake for 20 minutes or till pie tests done. Let cool completely, then brush on the glaze.

GLAZE: Place ingredients in a small pot and bring to a simmer. Cook until the agar flakes are dissolved (5 to 10 minutes).

Winter Squash with Black Beans

10 ounces fresh winter squash
1 tablespoon vegetable oil
3 ounces onions, chopped
2 garlic cloves, minced
2 fluid ounces sherry
2 fluid ounces vegetable broth
1 pint cooked black beans
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
3 green onions, sliced
salt and pepper, to taste

Peel the squash and cut it into 1/2-inch (1.2-centimeter) cubes. Heat the oil in a large sauté pan. Add the onions, garlic and squash and sauté until the onions are soft. Add the sherry and broth. Cover the pan loosely and simmer until the squash is tender, approximately 8 minutes. Add the beans, salt, cumin and thyme and continue to simmer until the beans are thoroughly heated. Stir in the green onions and adjust the seasonings.

Click here for more great recipes.