Savoring squash and other autumn produce

As autumn takes hold, the holidays end and normal routines return. The mornings are decidedly chilly, the sun sets earlier and we begin to think of the winter ahead. We can still buy really fresh produce, but those veggies are now deep greens and oranges and golds; colors that reflect the changing leaves are also the colors we cook with.

Autumn foods are delicious and nutritious. While the greens of summer offer lots of vitamin C and more, the golden colors of fall offer us lots of vitamin A, necessary for good eyesight. Maybe nature feels we need better eyesight when there is more darkness than light in our 24 hours. The sweetness of squashes and yams, pumpkins and more make it easy to get kids to eat these nutritious foods.

From muffins to curry to soups and stews, these golden gems are among the most versatile foods in the market. You can make a dinner roll or a dessert and then include the same veggie in the main dish and no one will be bored or say they have had too much!

If you are concerned about sprayed chemicals on foods, these are on the low end of foods that need to be organic, as most of them have hard skins that need to be removed before eating. I watch prices and buy according to price for hard-shelled squashes such as butternut, acorn, spaghetti, or sugar pumpkins. I do buy organic soft-shelled squashes such as Delicata.

Enjoy these delicious additions to your diet. They are available year-round but are at their peak of market freshness now.

Pumpkin Spice Bread (Pareve, Dairy)

3 cups unbleached flour (you can use GF measure for measure flour)

1 Tbsp. plus 2 tsp. baking powder

1 Tbsp. plus 1 tsp. cinnamon

2 tsp. ginger

OPTIONAL: 1/2 tsp. cloves

1/2 tsp. salt

2 cups firmly packed light brown sugar

1 cup, scant, granulated sugar

1 can (15 oz) pure pumpkin puree

1 cup Canola or corn oil

5 large or extra-large eggs

1 Tbsp. plus 2 tsp. pure vanilla extract

OPTIONAL: 1 to 2 cups raisins

1 to 2 cups chopped walnuts

1/2 cup sunflower seeds, unsalted

Streusel Topping:

1/4 cup unbleached flour

1/3 cup firmly packed dark brown sugar

1/3 cup raw pumpkin kernels or sunflower seeds, unsalted, or even nuts, if you prefer

7 Tbsp. butter, melted

Preheat the oven to 350 degrees. Lightly grease 3 (8x4) or 2 (5x10) bread pans. Set aside.

Place the flour baking powder, cinnamon, ginger, cloves and salt in a large owl. Gently mix to blend well.

Place the sugars, pumpkin, oil, eggs and vanilla in another bowl and whisk to blend until smooth.

Make a well in the flour and pour the liquid into the well. Mix with a fork until blended. Add the additional raisins, nuts, and sunflower seeds, if desired.

Make the streusel. Mix the ingredients together and sprinkle over the 2 or 3 breads.

Bake for 55 to 70 minutes, or until a tester comes out clean but moist. Makes 2 or 3 loaves. Wrap in plastic wrap and then foil to freeze for up to 3 months.

Maple Butternut Squash Kugel (Pareve or Dairy)

This is a delicious autumn addition to any meal. It is sweet, and maple-y and even squash haters, like my husband, love it. My very little grandchildren also love it and other than plain pasta, they don’t like much!

3 (20 oz each) boxes cut up butternut squash

1 stick trans-fat-free pareve margarine or butter

3/4 to 1 cup sugar, I prefer less

1/3 cup (generous) pure maple syrup Grade A Dark Amber

3 to 4 extra-large eggs

1 Tbsp. pure vanilla extract

1 tsp. cinnamon, more to taste

1-1/4 cup unbleached flour

1-1/2 tsp. baking soda

1 to 1-1/2 cups unsweetened almond milk or whole milk, if dairy

OPTIONAL STREUSEL TOPPING:

1 cup flour

1/2 cup golden brown sugar, firmly packed

1 stick melted butter or pareve margarine

1/2 to 1 cup chopped pecans

Preheat the oven to 350 degrees. Generously butter a 4-quart glass or ceramic casserole dish and set aside.

Place the squash in a large pot and cover with water. Bring to a boil, reduce heat, cover and simmer for 25 to 40 minutes, until very soft. Remove from the heat. Carefully pour into a large strainer or colander and drain and cool for 15 minutes. Place the margarine or butter in a bowl and microwave until just melted. Set aside.

Place half the squash in the bowl of a food processor or electric mixer and pulse until smooth. Scrape into a large bowl. Repeat with the rest of the squash and add to the bowl. Add the melted butter and mix. Add the sugar, maple syrup, eggs, and vanilla, and mix until blended. Add the flour, baking soda and cinnamon and mix well. Add the milk and mix slowly until well blended and smooth.

The mixture will be thick but fluid. Pour into the prepared pan and bake until golden brown and slightly puffed. Remove from the oven and let sit for 10 to 15 minutes to cool and set.

FOR THE STREUSAL: Mix all ingredients together and sprinkle over the squash before cooking.

NOTE: This is spoonable, not really made for cutting. If you want a thicker kugel, add another 1/2 cup of flour and reduce milk by about half.

Gingered Sweet Potatoes and Squash (Pareve)

1 lb. sweet potatoes, peeled and cubed

1 lb. butternut squash, peeled and cubed

1 cup walnuts or pecans

3 Tbsp. extra virgin olive oil or canola oil

2 Tbsp. fresh grated ginger

4 Tbsp. pure maple syrup or dark brown sugar

1/2 tsp. cinnamon

3/4 cup dried cranberries

Line a rimmed baking sheet with foil and add a sheet of parchment paper. Set aside. Preheat the oven to 400 degrees.

Place the cubed potatoes and squash in a plastic bag. Add the oil and close the bag. Gently shake to cover. Mix the ginger, syrup, and cinnamon in a small bowl. Pour into the bag and close it. Gently shake to coat evenly.

Pour onto the prepared baking sheet and drizzle the liquid over the veggies. Roast for 30 minutes, until light golden and easily pierced. Remove from the oven, sprinkle the cranberries and nuts evenly over the squash and potatoes, place back into the oven and bake for another 10 minutes. Serves 6 to 10.

Baked Stuffed Savory Squash (Pareve)

1 butternut squash, about 2 to 4 lbs.

1/4 cup extra virgin olive oil

1 stalk celery, finely chopped

2 medium onions, finely minced

3 oz mushrooms, diced or sliced

6 scallions, minced

1/2 to 2/3 cup dried snipped apricots or craisins

Fresh sage, to taste

1/4 tsp. cinnamon

2 cups breadcrumbs, divided

1/4 stick pareve non-hydrogenated margarine

Salt and pepper to taste

OPTIONAL: Grated Parmesan Cheese

Chickpeas

Torn baby spinach leaves or baby kale leaves

Pre-heat the oven to 325 to 350 degrees. Grease a 3-quart casserole dish. Set aside.

Cut the butternut squash in half lengthwise, remove the seeds and place cut side down in the prepared casserole dish. Add a quarter-inch of water to the pan and bake until the skin easily indents when touched with the back of a spoon. Remove from the oven and let cool. You want to cook this slowly so the cut side does not burn.

Meanwhile, heat a large skillet and add the olive oil. Add the onions and sauté until lightly golden. Add the celery and sauté another minute. Add the mushrooms and scallion and sauté for 2 minutes. Add the snipped apricots or craisins and mix well. Add the minced sage, and cinnamon and mix well. Season to taste.

Scoop out the squash, leaving a 1/3-inch shell and keeping the shell whole. Place the flesh in the bowl of a processor and pulse until smooth. Scrape into a bowl. Add the onion mixture and 1/2 to 3/4 cup of breadcrumbs, apricots and salt and pepper, and mix. Taste and adjust seasonings.

Mound the stuffing into the shells and place back into the casserole dish. Mix the remaining breadcrumbs with the melted margarine and mix well. Sprinkle over the stuffed squash and bake until golden. Cut each squash half in half lengthwise. Serves 4 as a side dish or two as a main dish with other vegetables.

Delicata Squash with Red Onion and Maple Syrup (Parve or Meat)

This is delicious with or without the pastrami.

2 lbs. Delicata Squash

2 red onions

3 Tbsp. extra virgin olive oil

2 to 3 sprigs fresh rosemary leaves

1/4 to 1/3 cup pure maple syrup

OPTIONAL: 1/4 to1/2-pound lean pastrami cut into 1/2-inch pieces

Line a large, rimmed baking sheet with foil and then add a piece of parchment. Set aside. Preheat the oven to 400 degrees.

Cut the squashes in half, lengthwise, scrape out the seeds and cut into crosswise slices about 1/2-inch thick. If the squashes are large, cut each half in half lengthwise before cutting the slices.

Slice the onions in half and then in quarters. Cut each quarter into thin slices.

Place the squash into a large bowl. Add the onion slices and the olive oil. Mix using your hands (the olive oil is a great skin conditioner!) breaking the onion slices into single pieces. Add the maple syrup and toss to coat.

Spread in a single layer on the baking sheet, place the rosemary on the squash and roast for 20 to 30 minutes, until the pieces have some charred spots on the edges.

Remove from the oven and add the pastrami. Mix with a spoon and place back in the oven for another 10 to 15 minutes until heated and the squash is tender. Remove the rosemary before serving.

To reach Joni Schockett, write: Columnist@TheJewishStar.com