A Pumpkin by any other name is…well, a winter squash. And all winter squashes are technically fruits, not vegetables. They have wonderful sweetness and creaminess that makes them fabulous in all kinds of savory dishes. Here are three recipes you’ll want to try this fall with wonderful winter squash. The dip, served in a hollowed out squash makes a festive presentation for guests.
Honeynut Squash, Leek, and Brie Gratin
- 3 tablespoons unsalted butter, plus more for dish
- 2 medium leeks, sliced into thin rounds, well washed (2 1/2 cups)
- Kosher salt and freshly ground pepper
- 1/2 cup dry vermouth
- 1/3 cup panko breadcrumbs
- 6 no-bake lasagna noodles (4 ounces), broken roughly into thirds
- 1 honeynut squash or 1/2 butternut squash (10 ounces), peeled, halved, seeded, and cut into 1/4-inch slices
- 4 ounces Brie, finely chopped (about 1 cup)
- 1 1/3 cups low-sodium vegetable broth, such as Swanson
- 1/3 cup heavy cream
- Salad greens, such as romaine and endive, for serving
- Preheat oven to 425 degrees; butter a 10-inch, 1 1/2-quart gratin dish. In a skillet, cook 2 tablespoons butter, leeks, and a pinch of salt over medium-high heat, stirring, until soft, 8 minutes. Add vermouth; cook until mostly evaporated, 1 to 2 minutes. In another pan, melt remaining butter. Toss with panko; season with salt and pepper.
- Scatter half of pasta, leeks, squash, and cheese in gratin dish. Season with salt and pepper; repeat with remaining half of each. Pour broth and cream evenly over top; cover with parchment-lined foil and bake until squash is tender, 25 minutes. Sprinkle panko mixture over gratin. Bake, uncovered, until golden and bubbly, 20 to 25 minutes. Let cool 10 minutes; serve with greens. Makes 2 servings.
Cook’s Note: For easy prep, place Brie in the freezer for 10 minutes until firm, then cut into small pieces. Most of Tulip Tree Creamery’s cheeses are soft double or triple cream styles that can be used in place of Brie.
Acorn Squash Stuffed with Mushrooms and Rice
- 2 acorn squash (1 lb. each), halved crosswise, seeded, and bottoms trimmed to lie flat
- Salt and pepper
- 3 tablespoons olive oil, divided
- 1/2 lb. mushrooms, trimmed and diced small
- 1 medium yellow onion, diced small
- 3/4 teaspoon dried thyme
- 1 cup long-grain white rice
- 2 cups vegetable or chicken broth
- 1/2 cup grated Parmesan (2 ounces)
- Preheat oven to 450 degrees. On a rimmed baking sheet, season cut sides of squash with salt and pepper, drizzle with 1 tablespoon oil, and turn cut sides down. Cover sheet tightly with foil and roast until tender, about 35 minutes.
- Meanwhile, in a medium straight-sided skillet, heat remaining 2 tablespoons oil over medium-high. Add mushrooms, onion, and thyme; season with salt and pepper. Saute until mushrooms are golden, 8 minutes. Add rice and broth and bring to a boil; cover and reduce heat to low. Cook until liquid is absorbed, 20 minutes.
- Remove squash from oven and heat broiler. Carefully scoop out 2 to 3 tablespoons flesh from each squash half and stir into rice; season with salt and pepper. Divide rice mixture among squash halves, sprinkle with Parmesan, and broil until melted, 2 minutes. Makes 4 servings.
Winter Squash Dip
- 1 winter squash (about 2 lbs.), unpeeled, seeded, and cut into 3-inch pieces*
- Extra-virgin olive oil, for drizzling
- Coarse salt and freshly ground pepper, to taste
- 2 heads garlic, tops cut off to expose cloves
- 1 1/4 sticks (10 tablespoons) unsalted butter, room temperature
- 8 scallions, white and pale-green parts only, sliced 1 inch thick
- 2 chipotle chiles canned in adobo sauce (or roasted peppers from Artisano’s)
- 2 cups (16 ounces) sour cream
- 8 ounces cream cheese, room temperature
- 1 1/4 cups grated Parmesan cheese (about 4 ounces)
- 4 teaspoons fresh lemon juice
- Paprika, for sprinkling
- Roasted pepitas (pumpkin/squash seeds), for garnish
- Breadsticks or vegetables (carrots, broccoli, etc.), for dipping
- 1 more winter squash to hollow out for serving (optional)
- Preheat oven to 400 degrees. Place squash pieces on a rimmed baking sheet.* Drizzle with oil, season with salt and pepper, and toss. Spread squash in a single layer. Place garlic on a piece of parchment-lined foil. Drizzle with oil, and wrap loosely. Place on baking sheet with squash. Bake until squash is soft and golden brown, about 50 minutes. Let cool slightly.
- Meanwhile, melt 4 tablespoons butter in a skillet over medium heat. Add scallions, and cook, stirring occasionally, until softened, about 4 minutes.
- Scoop flesh from squash rind, and transfer to a food processor. Squeeze garlic from skins, and add to squash. Add scallions and roasted peppers, and pulse until smooth. Add remaining 6 tablespoons butter, the sour cream, cream cheese, Parmesan, and lemon juice, and pulse until just combined but not smooth. Season with salt and pepper.
- Pour into a hollowed-out squash or a serving bowl. Refrigerate for 1 hour. Sprinkle with paprika, and garnish with pepitas. Serve with breadsticks. Makes about 6 cups.
Check our recipe archive for a plethora of pleasing pumpkin recipes!