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Know Your Winter Squash

partysugar — Mon, 15 Oct 2007 16:13:31 -0700

One of the best things about this time of year is the abundance of gorgeous and delicious winter squash. Unlike their summer counterparts, winter squash have thick, hard skin and seeds; the flesh is firm and requires cooking. Some varieties are available year round, but winter squash are best now through winter. When purchasing squash, look for heavy pieces with blemish free skin and deep colored rinds. Winter squash doesn't need to be refrigerated; store in a cool, dark spot for up to a month. When using a recipe that calls for a certain type of winter squash, be sure to refer to the following glossary. To take a look at it, read more

Acorn: Found in most supermarkets, this is a dark green variety with subtle chestnut flavors and edible flesh.

Butternut: Easy to find in grocery stores, this is a beige variety with a taste similar to sweet potatoes.

Buttercup: A member of the turban squash family, this dark green variety has a very hard shell with creamy orange flesh.

Carnival: A beautiful variety with orange and green spots. The meat is delicate and similar to butternut squash.

Hubbard: One of the best keeping winter squashes, these are irregularly shaped with warted skin. It's an excellent source of vitamin A and the flesh is best as a seasoned mash or puree.

Kabocha: This jade green squash is also known as the Japanese pumpkin. It has a rich sweet flavor and dry, flaky flesh.

Pumpkin: The most common and popular of the squash family with a sweet, honey flavor.

Spaghetti: Yellow and watermelon shaped; when cooked the meat separates into spaghetti-like strands. When baked whole, the flesh is easy to remove from the rind.

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In Season: Butternut Squash

YumSugar — Thu, 12 Nov 2009 14:00:29 -0800

Perhaps the most-loved variety of Winter squash, butternut squash is to Thanksgiving what pumpkin is to Halloween: ubiquitous. Reasonably priced and versatile, with a long shelf life, these mild, vibrantly-hued veggies are at their best during the cold days ahead. When selecting, look for squash free of bruises, feel heavy for their size, and have a matte skin. Those with wider necks and smaller bulbs will have the most flesh. Because of its rigid exterior, butternut squash has an extended shelf life, and storing it for longer - up to a month, unrefrigerated, in a cool, dark place - can bring out its sweetness. Once peeled, the vegetable will keep for up to a week if covered tightly in the fridge. Learn how to make the most of it when you keep reading.

Fast & Easy Dinner: Butternut Squash with Couscous

partysugar — Thu, 07 Feb 2008 09:45:31 -0800

I hate to say it, but pretty soon the peak season for butternut squash will be over. Butternut squash are best from early Fall to Winter, and although Spring means a plethora of appetizing vegetables, it's sad to see the squash go. To make the most of it while we can, serve a curried version of the veggie tonight. It's a delicious meal atop couscous, flavored with peanuts and chutney. This recipe is perfect for the vegetarian in your life, so get it now and read more.

Butternut Squash with Couscous
From Real Simple magazine

2 tablespoons vegetable oil
1 large onion, sliced into ½ -inch half-rounds
2 cloves garlic, minced
1 2- to 2 ½-pound butternut squash-peeled, seeded, and diced (4 to 5 cups)
1 tablespoon curry powder
2 teaspoons kosher salt
2 cups chicken broth
1/2 cup heavy cream
2 cups instant couscous
1/2 cup chopped peanuts
1/2 cup prepared chutney

Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, 5 to 7 minutes.
Add the squash, curry powder, and 1 ½ teaspoons of the salt, stirring to coat evenly. Pour in the broth and bring to a boil.
Reduce heat to medium-low, cover, and simmer for 17 to 20 minutes or until the squash is cooked through and most of the liquid has evaporated. Stir in the cream and cook until the sauce has thickened, 5 to 7 minutes. Remove from heat.
Meanwhile, bring 2 cups of water and the remaining salt to a boil. Place the couscous in a large bowl and pour the boiling water over it. Immediately cover the bowl tightly with plastic wrap. Let stand 5 to 7 minutes or until all the water is absorbed.
When ready to serve, fluff the couscous with a fork. Place about ¾ cup of couscous on each plate. Top with the curried squash. Garnish with the peanuts and your favorite chutney.

Serves 6.

NUTRITION PER SERVING: CALORIES 510(32% from fat); FAT 18g (sat 6g); PROTEIN 14mg; CHOLESTEROL 27mg; CALCIUM 129mg; SODIUM 528mg; FIBER 8g; CARBOHYDRATE 77g; IRON 3mg

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All the News That's Fit to Eat - Nov. 5, 2008

YumSugar — Wed, 05 Nov 2008 12:30:39 -0800

During times of economic hardship, familiar American desserts can be a sweet comfort. - San Francisco Chronicle
What role do tannins play in wine? - Washington Post
Food review site Yelp has become an online force to be recognized. - New York Times
Cozy up to those many exotic varieties of Winter squash. - The Oregonian
For a speedy and inexpensive crowd-pleaser, make dinner Eggplant Parmesan pie. - Boston Globe
Select white wines to stand up to any chowder. - Chicago Tribune
A devastating blight wiped out American chestnuts, but now they're making a comeback. - Los Angeles Times
General Mills has issued a recall of Progresso Hearty Tomato Soup. - Food & Drug Administration

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Today's Special: Golden Chicken & Autumn Vegetables

YumSugar — Tue, 02 Jan 2007 09:01:01 -0800

Ok I know that we are in the middle of winter, but I still like to use autumnal ingredients while they are in grocery stores. Squash, sweet potatoes, cranberries: I love them so much that I have to incorporate these flavors into my meals even after the holiday season has passed. Shouldn't we take complete advantage of what's in season now and overdose on anything that we may not be able to find in a few weeks? For tonight's dinner I propose a golden chicken meal with autumn vegetables. To make a simple, yet scrumptious, flavor packed meal tonight for dinner read more

Golden Chicken & Autumn Vegetables
From Campbell's Kitchen

1 tbsp. vegetable oil
4 skinless, boneless chicken breast halves
1 cup chicken broth
1 tbsp. minced garlic
1/2 tsp. dried rosemary leaves, crushed
1/4 tsp. dried thyme leaves, crushed
2 large sweet potatoes, cut into 1/2" pieces
2 cups fresh or frozen whole green beans

Heat oil in 12” skillet over medium-high heat.
Add chicken and cook for 10 min. or until it’s well browned on both sides. Remove chicken and set aside.
Increase heat to high. Stir broth, garlic, rosemary, thyme, potatoes and green beans into skillet.
Heat to a boil and cook for 5 min.
Return chicken to skillet and reduce heat to low.
Cover and cook for 12 min. or until chicken is cooked through and potatoes are tender. Season to taste.

Substitution: Herbed Chicken Dijon with Wine: Add 1/4 cup white wine, 1 tsp. lemon juice and 2 tbsp. Dijon-style mustard with broth. Substitute Yukon Gold for sweet potatoes.

Serves: 4

Nutrition Information

Calories 230, Total Fat 3g, Saturated Fat 1g, Cholesterol 74mg, Sodium 320mg, Total Carbohydrate 20g, Dietary Fiber 4g, Sugars 5g, Protein 29g, Vitamin A 270%DV, Vitamin C 42%DV, Calcium 5%DV, Iron 11%DV

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Come Party With Me: Secret Santa Soiree

YumSugar — Tue, 19 Dec 2006 00:05:56 -0800

When I was in high school my friends and I got together every year for a party we called 'Friend Christmas'. Instead of having to purchase gifts for all of the girlies in our circle we did a Secret Santa exchange. The sleepover was a highlight of the Christmas holidays, one full of gossip and cookies. This year I decided to get together the girls again for a grown up version of Friend Christmas - a light cocktail style party to start around 8:30 pm. To host this Secret Santa Soiree for you and your girlfriends, read more

Invites: Send out elegant and simple invites in Santa colors: bright red and snow white. In order to assign guests a secret Santa have them RSVP by a certain date. Once the RSVPs are in, make a list of your invitees and put their names into a hat. Have your roommate pull the names until each friend has a secret Santa. Double check to ensure that all secret Santas know one another, then personally call each girl to let them know who they're shopping for. If the party is like mine and will be with a group of friends who have known each other for several years, include the oldest group photo you have in the invitation's envelope. Its a nostalgic touch that's bound to have everyone smiling.

Menu: In most groups of girlfriends there are always a handful of vegetarians so make a meat free menu that's pleasing to all palates. A lack of meat doesn't translate to a lack of flavor so serve appetizers jam packed with taste. Small finger foods are totally female friendly. Begin with a crostini with an assortment of yummy toppings: baked apple and brie, winter squash, olive tapenade, and wild mushrooms. Plates of a variety of cookies (classic chocolate chip, chewy gingerbread, oatmeal scotchies) and white chocolate peppermint bark will tide over everyone's sweet tooth.

Decorations: If you have time (and the skills) make a festive red and white candy cane like table cloth. Choose a simple white cloth from your local fabric store and sew red satin ribbon to create a peppermint swirl print. Don't know how to drive a sewing machine? Pick out some red velvet or satin material to create a runner down the middle of the white cloth. Place the cookies and toasts on silver serving platters and stylish arrange-buffet style- on your table. Vases of poinsettias and red and silver taper candles complete the look. Small silver plates and silver napkins that can be found at party stores save you from having to do the dishes after the party.

Music: I know I've said it before and I'll say it again: create a play list with your favorite holiday hits. Also have a mix of your latest favs on hand if you and the girls feel like dancing later in the night. You did it when you were fifteen at the sleepovers so why not have some music ready just in case? If you catch yourself getting overwhelmed with all of the details: delegate! Ask your music savvy girlfriend to create a play list for the party. When guests comment on the musical selection give her the credit for compiling such an amazing potpourri of songs.

Drinks: Offer one white wine, one red wine, and one light beer. My picks: 2005 Navarro Vineyards Mendocino Old Vine Cuvee Chenin Blanc, 2004 Fattoria di Basciano Chianti Rufina, and Heinken Light respectively. Offer one of the two dessert cocktails: Orange Jewel Martinis or Creme Brulee Martinis and make a big batch before the ladies arrive.