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Winter Squash x 4

Marina di Chiogga Squash

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.

Gooey, crispy, warm and comforting--the finished panade!

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.

Much of the flavor in this dish comes from the onions.

Ready for baking.

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!

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9 Comments Post a comment
  1. Mary Lane Stevens #

    Excellent article in the paper, which I’ve sent to my sisters and mother. And the panade looks delicious. Will try. Mary Lane

    March 8, 2011
  2. yum, i’ve never made a panade. heather of freebies4mom suggested i pop by.

    March 8, 2011
  3. Laura Barth #

    Seeing the article in The Oregonian is what brought me to your website!

    March 9, 2011
  4. Glad you came to the site Laura. Hope it’s worthwhile.

    March 9, 2011
  5. Found you through the Oregonian as well.
    Tried this recipe last night and it was yummy. Used dried thyme since I didn’t have fresh. But maybe too much liquid as it was kind of soupy. I’ll cut down next time and maybe add some more veggies.

    March 10, 2011
  6. Thanks for the update. It does depend on the bread a bit–how much liquid it absorbs. If you bake it a bit longer it will eventually dry out more but we don’t always have time for that:)

    March 10, 2011
  7. thomas #

    hey there.
    been using your site as a reference point for a lot of cooking lately. its so frickin’ handy! thanks. making this panade right now. never made one, much less heard of one. not really sure how to pronounce it even, but we have all the stuff in the fridge for it. allison makes and has stocked massive amounts of veggie bouillon in the freezer. we have been getting a family csa box every two weeks since october (gift from my sister) and it goes till april, so my brain is often panic-stricken and melting over what to do with the absurd amounts of produce, bread, eggs, etc that vomit themselves onto the porch every other saturday. i end up throwing the leftover stale bread from the csa in the freezer, so i used that. right. . . so the point is that whenever i need a little inspiration to help deal with the copious amounts of beets, kale, chard, squash, or mushrooms that pile up like poo in a clogged toilet – i think of you, my dear, and, VOILA!: numerous solutions!
    you are amazing at what you do! thanks for all the unwitting help!

    January 19, 2012
    • Ok that was the funniest and most off-color comment I’ve ever received. Thanks Tom! And I am truly happy that the blog is serving you well and helping you manage your veggie-pile-up!

      January 20, 2012

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