In the Kitchen with Sigona’s featuring Squash
In the Kitchen with Sigona’s featuring Squash
This time of year you’ll find a lot of squash at our store. While some are simply decorative, others are decorative and delicious. Here is a list of some of our edible squashes – try them in some of the recipes below.
Baked Squash & Apple Puree
All the flavors of fall in one dish! This recipe is easily doubled. Perfect for a holiday feast. Serves 6. Adapted from Vegetables From Amaranth to Zucchini.
- One 3-lb. squash (any winter squash, such as Kabocha or Buttercup)
- 3 large baking apples, such as Rome Beauty or McIntosh
- 3 TBL butter
- Salt & pepper
- 1/2 cup pecans, walnuts or macadamias
- 1/2 cup fine dry bread crumbs
- 1 TBL butter, frozen
Directions: Halve large squash. Set in a large roasting pan, cut side up; cover each half with foil. Turn on oven to 350F and bake squash until tender. Timing varies, but figure on 1 – 1 1/2 hours or more. About 45 minutes before you expect the squash to be cooked through, wash apples and pierce with fork. Add them to the roasting pan.
When everything is tender, remove from oven. Remove squash seeds, peel and stem. Remove peels and cores from apples.
Raise oven temp to 425F. Press apples and squash together through medium disc of fool mil into a bowl. Beat in butter and salt and pepper to taste. Spread in a baking/serving dish.
Combine nuts and crumbs in a food processor or blender and whirl to medium-coarse texture. Sprinkle evenly over puree. Grate or shave half of the butter over each.
Place dishes, uncovered, in top third of the oven and bake until topping is browned, about 30 minutes.
Kale & Parmigiano-Reggiano Stuffed Green Danish Squash
The Green Danish is also known as an Acorn squash. If you’re looking for a night of serious comfort food, serve this alongside Braised Chicken with Apples & Fennel. Recipe adapted from Everyday Food magazine and Molto Batali: Simple Family Meals from My Home to Yours. Serves 4.
- 1 medium Green Danish squash, quartered lengthwise, seeds removed
- Salt and pepper
- 1/4 cup Sigona’s Fresh Press olive oil
- 3 green onions, chopped (white and 1 inch of the greens)
- 1-2 cloves garlic, thinly sliced
- 1 bunch Kale (Lacinato or other), ribs and stems removed, leaves sliced into ribbons
- 2 tsp. tomato paste
- 1/3 cup breadcrumbs
- 3 TBL grated Parmigiano Reggiano
Preheat oven to 425F. Trim bottom of each squash piece so it rests flat. Season squash with salt and pepper and place on a rimmed baking sheet, skin side down. Drizzle with 2 TBL oil and bake until tender, 45 minutes.
Meanwhile, in a large Dutch oven or other heavy pot, heat 2 TBL oil over medium-high heat until smoking. Add green onions and garlic, cook until fragrant, 30 seconds. Add kale and stir to combine. Cover and cook over medium until vegetables are very soft, about 10 minutes. Uncover and cook, stirring, until mixture is nearly dry, 5 minutes. Remove from heat and let cool. Affirmation
Heat broiler. In a small bowl, combine breadcrumbs and cheese. Fill squash with chard mixture and top with breadcrumb mixture, pressing gently so it adheres. Broil squash until breadcrumbs are browned, 1-2 minutes. Serve warm or at room temperature.
Butternut Squash Lasagna With Truffle Oil
“My friend Dawn, who lives in Wisconsin, made this gorgeous lasagna for her family’s Thanksgiving, adding some of the white truffle oil I had mailed her. Popping it in the mail reminded me that I had made this exact lasagna before and that it is absolutely delicious.” – Luisa Ormonde.
Time 1 hr 25 mins. Serves 8.
- 1 TBL olive oil
- 1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
- sea salt and freshly ground black pepper
- Sigona’s White Truffle Oil
- 1/2 cup water
- 3 Amaretti cookies, crumbled
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 1/2 cups whole milk
- Pinch of freshly grated nutmeg
- 3/4 cup (lightly packed) fresh basil leaves
- 12 no-boil lasagna noodles (or fresh lasagna noodles)
- 2 1/2 cups shredded whole-milk mozzarella cheese
- 1/3 cup grated Parmesan
- minced parsley, for garnish
- Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the Amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper and white truffle oil.
- Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.
- Position the rack in the center of the oven and preheat to 375 degrees F. Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.
- Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving. Sprinkle with parsley.
Roasted Butternut Squash & Pear Salad with Spiced Pecan Vinaigrette
This salad combines fall’s sweetest flavors: mellow butternut squash, crisp buttery pears, and crunchy pecans, with a slightly spicy kick from the vinaigrette. Serves 6
Make-Ahead: Can be completely prepared ahead (may need reheating and a garnish to serve). Adapted from Fine Cooking magazine.
- 1/2 cup pecans, very coarsely chopped
- 2 TBL unsalted butter, melted
- 1/2 tsp. ancho chile powder
- 3 cups 3/4-inch-diced, peeled butternut squash (from about a 2-lb. squash)
- 1/3 cup plus 2 Tbs. extra-virgin olive oil
- Kosher salt
- 1/4 cup very thinly sliced shallots
- 3 TBL Sigona’s traditional balsamic
- 1 TBL Dijon mustard
- 2 tsp. light brown sugar
- 6 cups loosely packed baby Arugula
- 1 small ripe Barlett pear, halved, cored, and thinly sliced (note: Bartletts are green pears that ripen off the tree, turning golden yellow).
Directions: Position a rack in the center of the oven and heat the oven to 450°F. Put the pecans and butter in an 8-inch-square Pyrex dish and toss to coat. Sprinkle with the chile powder and toss. Bake the nuts until toasted, about 5 minutes. Set aside to cool.
Put the squash on a heavy-duty rimmed baking sheet. Drizzle 2 Tbs. of the oil over the squash and sprinkle with 3/4 tsp. salt. Toss to coat. Roast the squash until browned on the bottom, about 20 minutes. Flip with a metal spatula and continue to roast until the squash is tender and nicely browned on a second side, 5 to 10 minutes more. Set aside to cool.
Put the shallots in a small bowl, cover with hot water, and let soak for 15 minutes; drain in a colander.
Combine the vinegar, mustard, brown sugar, and 1/4 tsp. salt in a small bowl. While whisking vigorously, slowly pour in the remaining 1/3 cup oil.
Combine the salad greens and shallots in a large bowl; sprinkle with 1/2 tsp. salt. Drizzle just enough of the dressing over the salad to coat lightly, and toss gently. Divide the greens among six plates and scatter the pecans, squash, and pears over the greens. Drizzle with a little more dressing if desired and serve.
Roasted Root Vegetables
I first had roasted roots about 20 years ago at The Rio Grill in Carmel – Wow! Delicious, healthy and easy to experiment with using local, seasonal vegetables! Serves 3-4 as a side.
- 1 lg parsnip, peeled
- 1 lg rutabaga, peeled
- 1/2 Butternut squash, peeled
- 1 lg red onion
- 8-10 fingerling potatoes (I love Yukon Gold: rich & creamy!)
- 4 cloves garlic, sliced
- Fresh rosemary & thyme
- 1/4 c. Sigona’s Fresh Press EVOO
- Salt & pepper
Directions: Cut veggies into 2” pieces so they cook evenly. Place on baking sheet, sprinkle with S&P, herbs, garlic and olive oil. Hand mix to coat all pieces. Roast at 400˚for 20-30 mins until veggies are tender and golden.
Winter Squash Puree for Baby with Rice & Apples
This is a sweet, filling and healthy treat for babies who have had solids introduced to their diet, about six months or older. Freezes beautifully.
- 1 squash – Green Danish (acorn), butternut or other winter squash
- 1 or 2 cups cooked brown rice, depending on size of squash and desired puree consistency
- 1/2 cup baby-ok applesauce
Directions: Carefully slice squash in half and remove seeds. Place halves face down in a rimmed pan and add an inch of water. Bake in a 400F oven for 40 minutes or until the skin puckers and halves feel soft.
Scoop out the flesh from the skin, discarding skin, and place flesh into a blender or food processor. Add in cooked rice, a cup at a time, depending on desired puree consistency, and then pulse in applesauce. Add water if needed. Serve when cool enough for baby.