Baked Winter Squash with Leeks

1 lb squash, peeled, seeded, and cubed
1 lb leeks, washed, trimmed and chopped roughly
2 cloves garlic, minced
4 Tbs olive oil
Sea salt and black pepper to taste
8-12 fresh sage leaves

In a large sauce pan, toss the squash, leeks, garlic, and olive oil over medium heat for 5-6 minutes. Season to taste with salt and pepper.  Put the vegetables in a medium baking dish and add the sage leaves. Cover with foil and bake at 425°F for about 20 minutes, until the vegetables are tender. (Serves 4)

Whipped Winter Squash

1 large winter squash
4-6 Tbs butter
4-6 Tbs maple syrup or honey
3-4 Tbs whole milk, half and half, or light cream
Salt and freshly ground black pepper

Preheat oven to 400°F.  Cut the squash into halves if small, or into quarters if large. Remove and discard the seeds and fibers. Place skin-side up in baking dish and add about 1 inch of water to the dish.  Bake for 60-90 minutes, depending on the size of the pieces, until completely tender when pierced with a fork.  Drain off the water. Turn the pieces flesh-side up and allow to cool until they can be easily handled. Scrape the flesh from the skins into a mixing bowl. Add the butter and mash or beat until smooth. Beat in the maple syrup and milk. Season with salt and pepper and serve hot. (Serves 4-6)

Winter Squash with Caramelized Apples

1 large winter squash
4 Tbs butter
2 large apples, peeled, cored, and chopped
¼ cup firmly packed brown sugar
½ tsp ground cinnamon
¼ tsp freshly grated nutmeg
Salt and freshly ground black pepper

Preheat oven to 400°F.  Cut the squash into quarters. Remove and discard the seeds and fibers. Place skin-side up in baking dish and add about 1 inch of water to the dish.  Bake for 60-90 minutes, depending on the size of the pieces, until completely tender when pierced with a fork.  Melt the butter in a large skillet over medium heat. Add the apples, brown sugar, cinnamon, and nutmeg. Sauté until the brown sugar is dissolved and the apples are tender and coated in the sugar syrup, about 5 minutes. Set aside.  When the squash is done, drain off the water. Turn the pieces flesh –side up, and allow to cool until they can be handled easily. Scrape the flesh from the skins into a mixing bowl and discard the skins. Mash until smooth.  Fold in the apples and their syrup. Season generously with salt and pepper. (Serves 4-6)

Cream of Broccoli and Squash Soup

4 Tbs olive oil
1 medium onion, diced
2 medium cloves garlic, crushed
1 ½ lbs broccoli, chopped
1 lb squash peeled and chopped
1 large bay leaf
1 tsp sea salt
5 cups vegetable stock
2 ½ cups cream
½ tsp each dried marjoram, thyme, and basil
Black pepper to taste
Freshly chopped chives to garnish

In a stock pot, heat the oil, add the onion and garlic, and cook over low heat until translucent, for about 10 minutes. Add the broccoli, squash, bay leaf, salt, and stock. Cover and simmer for 15-20 minutes until the vegetables are tender. Blend until smooth.  Return the soup to the pan and stir in the cream. Add the dried herbs and season to taste with pepper. Simmer gently for 10 more minutes before serving. (Serves 6-8)