Winter Squash Bread, Gratin & Curry Roasted

September 26th, 2012 / Comments 1

Fall has arrived. The chlorophyll is fading and revealing the warm shades of yellow, orange and red and the cool evenings make a fire in the woodstove welcome. falling leaves Winter Squash Bread, Gratin & Curry RoastedAs tomato season ends, winter squash season begins.

Pumpkins, like all winter squash, grow in the summer and are harvested when the fruit and seeds have matured fully and the skin has hardened into a tough rind. Summer squash is in the market all winter and winter squash is available in the late summer, fall and winter. It might be less confusing if winter squash were called Good Keeper Squash and summer squash were called Eat Soon Squash.

The assortment of Good Keeper Squash at the farmers’ market this week included varieties I’d never cooked. I bought carnival, acorn, buttercup, butternut, and Hubbard squash. The bag weighted twenty-three pounds! That’s a lot of squash – dinner party time!

I invited friends to a squash sampling dinner party, and began to consider how to include five varieties of squash in one meal. I decided that there would be no baked or mashed squash topped with maple syrup, brown sugar and/or marshmallows. I decided to roast a pork loin to accompany the squash. With others bringing an appetizer, a salad and a dessert, I had four hours to cook. Luckily, my range has two ovens.

Dinner was a success, an autumn harvest meal with friends and conversation interspersed with irreverent jokes including one whose punch line was “They’ll call us vegetables.” It’s not a stretch to say that each of our friends is a Good Keeper. Here’s how I did it:

Hubbard Squash Bread

  • 1 1/2 cups Hubbard squash, peeled, seeds removed and cut in 1inch cubes
  • 1 package active dry yeast
  • 2 Tablespoons warm water
  • 1/3 cup milk
  • 1/4 cup unsalted butter, softened
  • 1 egg
  • 3 Tablespoons brown sugar
  • 1/2 teaspoon ground cardamom
  • 1/4 cup crystallized ginger, finely diced
  • 1/2 teaspoon kosher salt
  • 3 cups all purpose flour

I put the squash in a microwave safe bowl with two tablespoons of water, covered it with a damp paper towel and zapped it for four minutes. Then I drained and mashed it to make one cup.

I combined the yeast and warm water in a large mixing bowl and set it aside for ten minutes. When the mixture was foamy, I added the cooled, mashed squash, the milk, the butter, egg, brown sugar, cardamom, the crystallized ginger, and salt and stirred with a wooden spoon until combined.

I added the flour to the squash mixture to make a soft dough, and tipped it out onto a floured surface. After seven minutes of kneading, it was smooth and elastic. I set the dough aside, covered in a buttered bowl, set it in a warm place to rise. After an hour, it had doubled in volume, I deflated it, divided it into thirds and made three 18-inch ropes that I put onto a greased baking sheet. I braided the dough, pinched the ends together, covered it and left it to rise for thirty minutes.

To make a glaze, I beat together one egg and one tablespoon of water. I used a pastry brush to glaze the bread just before I baked it in a preheated, 350 degree oven for about 35 minutes until an instant read thermometer read 180 degrees and the bread was golden. It cooled for an hour before I sliced it.

Gratin of Buttercup and Carnival Squash

I didn’t use a measuring cup when I made this gratin. I used butternut and carnival squash but any winter squash will work squash.  I covered the bottom of a baking dish with one-inch cubes of buttercup and delicata squash, covered it with a damp paper towel and zapped it for three minutes. I poured heavy cream on to the squash until it was half an inch deep, stirred in generous pinches of salt, pepper and freshly grated nutmeg, and put it into a 400 degree oven. After thirty minutes the cream had thickened and coated the tender squash.

Acorn Squash Rings Filled with Curried Pears

  • 1/2 cup diced onions
  • 5 Tablespoon unsalted butter, divided
  • 1 Tablespoon curry powder
  • 2 1/2 cups pear, peeled and cut in 1/2 inch dice
  • 1/2 cup raisins
  • 2/3 cup cider
  • Salt, pepper and Cayenne pepper, to taste
  • 2 medium acorn squash, unpeeled, cut in 1 inch thick rings

I sauteed the onions in one tablespoon of butter until they were translucent, and then stirred in the curry powder, pears, raisins, and cider. I simmered this mixture for about eight minutes until the liquid had evaporated. Seasoned with salt, pepper and a pinch of cayenne, the filling was ready.

To make curry butter, I melted the remaining four tablespoons of butter in a small pan, stirred in the curry powder and heated it until fragrant. Using a pastry brush, I greased a baking sheet with the curry butter and then arranged the squash rings in a single layer in the pan. I filled the rings with the curried fruit, drizzled the remaining curry butter over the squash, and covered the pan with foil. After forty minutes in a 350 degree oven the rings were ready to serve.

I hope these recipes and the next pile of good keeper squash you see inspire you to try something new.

Hubbard Squash Bread
Print
Recipe type: Yeast Bread
Author: Carol Egbert
Prep time: 2 hours
Cook time: 35 mins
Total time: 2 hours 35 mins
Serves: 1 loaf
Golden yeast bread for autumn dinners.
Ingredients
  • 1 1/2 cups Hubbard squash, peeled, seeds removed and cut in 1inch cubes
  • 1 package active dry yeast
  • 2 Tablespoons warm water
  • 1/3 cup milk
  • 1/4 cup unsalted butter, softened
  • 1 egg
  • 3 Tablespoons brown sugar
  • 1/2 teaspoon ground cardamom
  • 1/4 cup crystallized ginger, finely diced
  • 1/2 teaspoon kosher salt
  • 3 cups all purpose flour
  • 1 egg
Instructions
  1. Put squash in microwave safe bowl with two tablespoons of water, cover with damp paper towel and zap for four minutes.
  2. Drain and mashed to make 1 cup.
  3. Combined yeast and warm water in large bowl, set aside for 10 minutes, until foamy.
  4. Add cooled, mashed squash, milk, butter, egg, brown sugar, cardamom, crystallized ginger, and salt and stir with wooden spoon until combined.
  5. Add flour to squash mixture to make soft dough, tip out onto floured board. Knead until smooth and elastic.
  6. Put dough in buttered bowl, set it in warm place to rise until doubled in volume, about an hour.
  7. Deflate dough, divide into three parts and made 3 18-inch ropes.
  8. Put dough on greased baking sheet and braid, pinch ends together, covered and let rise for 30 minutes.
  9. Make a glaze – Beat together 1 egg and 1 tablespoon of water.
  10. Use pastry brush to glaze the bread before baking it preheated, 350º oven for 35 minutes or until instant read thermometer reads 180º and the bread was golden.
  11. Cool for 1 hour before slicing.

    Click here to receive an email notification of my next post and to subscribe to the newsletter from Carol’s Kitchen. 

 

Tagged:

• One Response to “Winter Squash Bread, Gratin & Curry Roasted”

You are reading:

Winter Squash Bread, Gratin & Curry Roasted at Vermont food from a country kitchen – Carol Egbert.com

More Info: