Best 2 Winter Squash And Walnut Spread Recipes
In the realm of culinary delights, there exists a symphony of flavors that dances on the palate, captivating the senses with its warmth and comforting allure. As the winter chill descends upon us, it's time to embark on a culinary journey that celebrates the humble yet mighty winter squash, a versatile canvas upon which culinary artistry is painted. Our culinary adventure begins with a delightful spread that sings with the sweet notes of roasted squash, earthy undertones of walnuts, and a hint of zesty lemon. This vibrant spread promises to elevate any dish, whether it be a simple cracker or a grilled vegetable platter.
Next, we venture into the realm of hearty soups, where the winter squash takes center stage. Our butternut squash and lentil soup is a symphony of textures and flavors, with tender lentils enveloped in a velvety broth infused with the natural sweetness of butternut squash. For those seeking a vegan delight, our roasted squash and coconut milk soup offers a creamy and flavorful experience, where the sweetness of squash harmonizes with the richness of coconut milk.
For a main course that exudes both elegance and ease, our stuffed acorn squash is a masterpiece of culinary design. Roasted acorn squash shells serve as vessels for a savory filling of wild rice, roasted vegetables, and herbs, creating a visually stunning and utterly delicious dish. Butternut squash steals the spotlight in our next recipe, where it takes the form of a savory gratin. Layers of thinly sliced squash are bathed in a creamy sauce, topped with a golden crust, resulting in a dish that is both comforting and sophisticated.
As a grand finale to our winter squash extravaganza, we present a dessert that showcases the versatility of this remarkable ingredient. Our winter squash and chocolate cake is a harmonious blend of sweet and earthy flavors, where moist squash cake layers are enveloped in a rich chocolate ganache. With its decadent texture and symphony of flavors, this cake promises to leave a lasting impression.
So, gather your ingredients, let your culinary creativity soar, and embark on a journey through the recipes presented in this article, where winter squash takes center stage, transforming everyday meals into extraordinary culinary experiences.
WINTER SQUASH AND WALNUT SPREAD
This dish is inspired by the filling for the coiled Greek winter squash pie featured a few weeks ago.
Provided by Martha Rose Shulman
Categories appetizer
Time 1h30m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Heat the oven to 425 degrees. Line a baking sheet with foil and oil the foil. Place the squash on the baking sheet and rub or toss with 1 tablespoon of the olive oil. Place in the oven and bake until tender, 40 to 60 minutes depending on the type of squash and the size of the pieces. Every 15 minutes use tongs to turn the pieces over so different surfaces become browned on the foil. Remove from the oven and allow to cool, then peel and place in the bowl of a food processor fitted with the steel blade. Pulse several times, scrape down the sides of the bowl, then purée until smooth.
- Heat another tablespoon of the olive oil over medium heat in a large, heavy skillet and add the onion. Add a generous pinch of salt, turn the heat to medium low and cook, stirring often, until very tender, sweet and lightly caramelized, about 20 minutes. Remove from the heat and add to the squash. Add the mint, nutmeg, walnuts, Parmesan, and 1 tablespoon olive oil and pulse together. Season to taste with salt and pepper. Serve on croutons.
Nutrition Facts : @context http, Calories 180, UnsaturatedFat 10 grams, Carbohydrate 15 grams, Fat 12 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 423 milligrams, Sugar 4 grams
ROASTED BEET AND WINTER SQUASH SALAD WITH WALNUTS
The colors of the vegetables were the inspiration behind this beautiful salad. You may be fooled into thinking the orange vegetables next to the dark beets are sliced golden beets, but they are slices of roasted kabocha squash.
Provided by Martha Rose Shulman
Categories salads and dressings, side dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Roast the beets. Preheat the oven to 425 degrees. Cut the greens off of the beets, leaving about 1/2 inch of the stems attached. Scrub the beets and place in a baking dish or ovenproof casserole. Add about 1/4 inch water to the dish. Cover tightly with a lid or foil, and bake 35 to 40 minutes, until the beets are tender. Remove from the heat and allow to cool. If not using right away, refrigerate in a covered bowl
- Line another roasting pan with foil or parchment and brush with olive oil. Peel the squash and cut in 1/2-inch thick slices. Toss with 2 teaspoons of the olive oil and salt to taste and place on the baking sheet. Roast for 20 to 30 minutes, turning halfway through, until lightly browned and tender. You can do this at the same time that you roast the beets, but watch carefully if you need to put the baking sheet on a lower shelf. Remove from the heat and allow to cool
- Meanwhile, bring a large pot of water to a boil while you stem and wash the greens. Add salt to the water, and blanch the greens for 1 minute or until tender. Transfer the greens to a bowl of cold water, then drain and squeeze out the water. Chop coarsely
- Mix together the vinegars, garlic, salt, pepper, the remaining olive oil and the walnut oil. When the beets are cool enough to handle, trim the ends off, slip off their skins, cut in half, then slice into half-moon shapes. Toss with half the salad dressing. In a separate bowl, toss the roasted squash with the remaining dressing
- Place the greens on a platter, leaving a space in the middle. Arrange the beets and squash in alternating rows in the middle of the platter. Sprinkle on the fresh herbs and the walnuts. If desired, sprinkle on crumbled feta. Serve
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 16 grams, Carbohydrate 27 grams, Fat 18 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 594 milligrams, Sugar 9 grams
Tips:
- Choose the right squash: Use a winter squash that is firm and has a deep orange color. Some good options include butternut squash, acorn squash, and kabocha squash.
- Roast the squash properly: Roasting brings out the natural sweetness of the squash and caramelizes the edges. Make sure to roast the squash until it is fork-tender and slightly browned.
- Use fresh herbs: Fresh herbs add a lot of flavor to this spread. Use a combination of herbs that you like, such as rosemary, thyme, and sage.
- Don't over-process the spread: You want the spread to have a little bit of texture, so don't over-process it in the food processor. A few small chunks of squash and walnuts are fine.
- Serve immediately or store for later: This spread can be served immediately or stored in the refrigerator for up to 3 days. It can also be frozen for up to 3 months.
Conclusion:
Winter squash and walnut spread is a delicious and versatile dish that can be enjoyed in many different ways. It can be used as a dip for vegetables or crackers, spread on sandwiches or wraps, or even used as a pasta sauce. It is also a good source of vitamins and minerals, making it a healthy addition to your diet. So next time you are looking for a new and exciting way to enjoy winter squash, give this spread a try. You won't be disappointed!
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