Cooking with Squash and Apples



The weather’s changing, people are posting Facebook pictures picking pumpkins and apples, and I have officially packed away my sandals. Autumn is here and I’m embracing the cool air and the changing colors of the leaves.

I couldn’t have asked for a better crowd at either of the Apples & Squash tutorials I hosted. The first group consisted of warm elementary school teachers who were very quick to provide feedback about their learning experience. The second group was comprised of spirited, boisterous women, eager to hack into a jack o’lantern and discuss the pros and cons of city life and making human connections. One of my favorite parts of hosting tutorials is the great company, and I am always grateful for the energy that everyone brings!

Below are the recipes we created for the Apples & Squash tutorial. If you make any of these dishes at home, please post them to our Facebook page, so we can ooh and ahh at your autumn delights!

Harvest: Apples and Squash!

Autumn Salad with Delicata Squash & Maple-Balsamic Vinaigrette



Any salad greens
1 delicata squash
Squash seeds, roasted
1 tsp of maple syrup
1 tbsp balsamic vinegar
5 tbsp of olive oil, 2 tbsp for roasting and 3 tbsp for salad dressing
Salt and pepper

Preheat oven to 425 degrees. Cut the delicata squash lengthwise, then remove the seeds (no need to remove skin – it’s edible and adds a nice little crunch!). Then cut each half of the delicata squash into little half-moon pieces, and place into a large bowl. Drizzle the squash with 2 tbsp of olive oil and season with salt and pepper. Toss with tongs so the squash is evenly coated. Place in one layer on a large metal roasting pan and roast for about 20-25 minutes, turning over after about 12-15 minutes so each side is a nice golden brown.

While squash is roasting, prepare vinaigrette. In a small glass jar, combine maple syrup, balsamic vinegar olive oil and season with salt and pepper. Give the glass jar a good shake to combine well. When squash is done roasting, allow to cool for about 5 minutes. Combine salad greens, squash seeds and dressing.

Roasted Acorn Squash Soup



1 acorn squash
chicken or vegetable stock
olive oil
salt and pepper

Preheat oven to 400 degrees F. Using a sharp knife, halve the acorn squash. Remove the seeds with a spoon. Drizzle with olive oil and face down on a roasting metal roasting pan. Cook in oven for about 35 minutes.

Prepare a medium-sized pot for soup. When acorn squash is roasted, spoon squash into pot. Add 2 cups of chicken or vegetable stock, so that squash is covered. Bring to boil and let simmer for about 10-15 minutes. Blend with an immersion blender or regular blender until smooth. Season with salt and pepper to taste.

Bucatini Pasta with Butternut Squash Purée



1 butternut squash
3 tbsp of maple syrup
½ stick or 4 tbsp of unsalted butter
10 oz of Buccatini pasta (or any pasta you like)
10 oz of bacon, chopped
1 onion, diced
2 cloves of garlic, minced

Preheat oven to 400 degrees F. Using a sharp knife, halve the butternut squash lengthwise. Remove the seeds with a spoon. Place butternut squash down on a metal pan (with a rim) and pour in about ½ cup of water to steam the squash a little bit. Cook in oven for about 35 minutes.

Once butternut squash is roasted, scoop out squash flesh into a large bowl. Add half a stick of butter and 3 tbsp of real maple syrup (no Aunt Jemima friends). Using a potato masher, mix together squash, butter and maple syrup. Spoon into a blender and purée until smooth. Add a little chicken or veggie stock if it looks too thick.

Meanwhile, bring a large pot of water to boil. Salt generously and cook pasta according to package directions. Cook to al dente and drain. Set aside in a colander.

While pasta is cooking, place chopped bacon in a large sauté pan. Once bacon is in pan, bring to medium-high heat. After about 3-4 minutes, add garlic and onions and sauté until nice and golden, about 3-5 more minutes. Add cooked pasta and butternut squash purée and toss to coat with tongs. Serve with grated parmigiano or pecorino.

Pumpkin Chilaquiles


tortilla chips
chicken (or other meat), leftover (braised, roasted, already cooked somehow how you like it)
1 can of pumpkin
1 onion, chopped
1 cup of chicken or vegetable stock
cheese – feta or cotija or another crumbly cheese

In a medium-sized pot, combine pumpkin, chopped onion and 1 cups of stock. Bring to a boil and reduce to a simmer. Cook for about 20 minutes, then blend using an immersion blender or blender. Warm leftover chicken or other meat in a separate pan.

On a large plate, spread out tortilla chips. Place chicken, puréed pumpkin, and cheese on top.

Apple Crumble (recipe via Food Network)



4 large apples, about 3 pounds
¼ cup sugar
Juice of 1 lemon
2 tbsp all-purpose flour
½ tsp ground cinnamon

1 cup walnuts, roughly chopped
1 cup all-purpose flour
1 ¼ cup rolled oats
½ cup packed dark brown sugar
1 tsp ground cinnamon
pinch of fine salt
8 tbsp (1 stick cold butter, cut into small pieces)
Vanilla ice cream for serving, optional)

Position an oven rack in the center of the oven and preheat to 350 degrees F.

Peel, core, and slice apples into 1/4-inch slices. Place apples in a large mixing bowl and toss with sugar, lemon juice, flour, and cinnamon. Pour into a lightly greased 9 by 13-inch baking dish, and spread out into an even layer. Set aside.

In another large bowl, mix together the nuts, flour, oats, sugar, cinnamon, and salt for the topping. Using a pastry cutter or your fingers, gently work in the cold butter until pea-sized lumps are formed.

Top apples evenly with mixture and bake until apples are bubbly and topping is golden brown, about 45 minutes, rotating once halfway through cooking.

Serve warm or at room temperature with vanilla ice cream.

Mulled apple cider


1 gallon of apple cider
1 orange, sliced
2 cinnamon sticks
2 star anise
2 whole allspice berries
3 thin slices of ginger root

Place all ingredients in a large pot and bring to a simmer. Simmer for 5-10 minutes and enjoy!

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