The Building Block: Roasted Squash
- Poke a hole in a 2- to 3-pound kabocha squash (or buttercup squash or sugar pumpkin) with a screwdriver.
- Roast it in a shallow baking pan at 400° F for 45 minutes (or 1 hour, if it weighs closer to 3 pounds).
- Remove, cut it open, and scrape out the seeds.
Squash Soup
• In a pot, combine two 15-ounce cans of chicken broth (or a 32-ounce box) and 2 cups of roasted squash.
• Add a tablespoon or so of Indian spice (such as garam masala, a mild curry) and heat through. Blend.
• Top with cashews, raisins, sour cream, etc.
Cheddar-Squash Muffins
• In a bowl, combine a 1-pound box of oatmeal-muffin mix (such as Dr. Oetker), 2 eggs, 1/2 cup of water, 1 cup of squished-with-a-fork roasted squash, 1/2 cup of shredded cheddar, and 1/4 cup of chopped scallions.
• Pour into baking cups in a 6-cup muffin tin and bake at 400° F for 15 to 20 minutes.
Rigatoni with Squash
• Prepare the pasta according to the package directions.
• Sauté thick slices of onion in butter, then add a few large chunks of your roasted squash.
• When they begin to break up (5 to 10 minutes), add the pasta with a little pasta water to thin the "sauce" out.
• Top with Parmesan, salt, and pepper.
For sunday dinner:
Scoop onto plates and serve with warm butter and salt. Store leftovers in an airtight container in the fridge.
