Winter Squashes Or Sweet Potatoes, Carrots?  Why not.

SATURDAY’S KITCHEN. Ubiquitous in the garden, there are more than 150 varieties of the hard skinned winter variety of squashes.  Few make their presence known in the kitchen, which is a shame, as there are few vegetables that when properly cooked blend an inherent creamy texture with an earthy and often sweet flavor.  The color of the flavor reflected in the color of the flesh – deep rust; a rich and lingering earthy taste that haunts the palate, especially when highlighted by a curry spice or one based on clove.  Bright orange – zesty and sweet, when blended with citrus zest and butter makes a wonderful base for simmering mild fleshed birds – turkey, chicken, even game birds.

How to make it.  This preparation is one of my “Paint Pots” – that is, it is something in my basic cooking palette, especially for Fall and early Winter.

Use any combination of the following: acorn squash, butternut squash, kombucha squash or other winter squash.  Include sweet potatoes, carrots, or other orange root vegetables.  Preheat you oven to a moderate temperature, like 300F.  Cut the squashes into quarters, scoop out the seeds.  Peel the sweet potatoes or carrots if you are using them.  Place a piece of foil on a baking sheet and oil it, or use a silicone baking pad.  Put the vegetables on the sheet and place in the oven.  Roast until tender.  Check the vegetables every 30 minutes (set a timer if this helps).  Using a small knife or a fork, pierce the flesh, feeling how easily it yields to moderate pressure.  The softer the flesh, the more it is done.  Each squash or sweet potato cooks differently, as they become soft, remove them from the oven and put them in a bowl. Continue cooking them the remainder until they are all soft.  Allow to cool. Read More | Comments