Winter Squash x 4
A friend gave me this beautiful squash last November. It started out entirely grayish green but over time took on rusty-orange stripes. I finally cut into it last week.
One quarter of it turned into the squash panade I mentioned in last week’s post (recipe below). I roasted the remaining three-quarters all together the next day. I cut the second quarter into chunks and dressed them with lots of parsley, garlic, lemon juice, and olive oil as part of my husband’s lunch. Two days later, I sautéed some onions with a bit of bacon, tossed in a bag of frozen peas and then the diced, third quarter of the roasted squash. I mixed all of this with cooked quinoa and a dressing of olive oil, soy sauce and lemon juice. Sounds a bit odd but was actually quite addictive and good. And finally, tonight, six days later, I used the last quarter to make squash corn cakes inspired by a post by Jim Dixon of Real Good Food on Facebook and added the very last, half-a-cup or so, to a raw kale and arugula salad.
It’s getting toward the end of winter squash season but every one of these dishes filled a need and was happily consumed. Not only did the winter squash keep beautifully for several months in my kitchen, it kept in the fridge, roasted for almost a week with no sign of demise.
The panade is probably my favorite of the bunch and has been a winner in my classes too. It’s one of those things with which I have no restraint, eating far more than is reasonable. . .. So if you still have a squash lying around give it a try. Or saute some kale or other hearty greens and substitute that for the squash in the panade–also delicious.
Onion and Winter Squash Panade
–adapted from Stonesoup.com which was inspired by Judy Rodgers and the Zuni Cafe cookbook
This is a brilliant way to use up stale bread, but fresh can be used as well. Just make sure it’s a hearty rustic loaf with a good crumb and crust. I used an aged cheddar as my cheese.
2-3 large yellow onions (2 lbs)
1/2 bunch thyme, leaves picked (can omit in a pinch)
½ a small/medium butternut squash (or other winter squash), peeled and cut into ¾-inch dice for about 3 -4 cups
1/2 medium loaf rustic bread (1/2 lb), torn in to chunks
150g (5oz) cheese (sharp cheddar, gruyere, aged-assiago; parmesan, etc.)
3 1/2 cups vegetable or chicken stock (I use homemade veggie bouillon)
Preheat oven to 400F
Cut onion in half lengthwise. Peel, then slice into half moons about 5mm (1/4in) thick. Heat 3 tablespoons olive oil in a large frying pan. Cook onion stirring occasionally until soft and golden brown. No need to caramelize. Stir in the thyme.
In a medium heatproof dish layer about a third of the onions. Sprinkle over some of the bread and cheese and squash. Repeat until all the ingredients have been used. You want to be able to see a little of each on the top. Bring stock to a simmer. Pour over the onion dish. Season.
Cover and bake for 30 minutes. Remove cover and bake for another 20 – 30 minutes or until the top is golden and crunchy and the stock has been absorbed by the bread. Run under the broiler for a few minutes if it’s not crispy enough.
On a different note, there’s a fun piece about my classes, specifically my Eat Better Series, and one of my students in today’s Oregonian. I’ve scheduled the series again in early April so sign up right away if you’re interested.
Happy Cooking and Eating!