(Old Mother) Hubbard Squash

The past two weeks have been a weather nightmare here and we are all in need of a little comfort.  For me, that usually comes in the form of something warm from the oven.   This particular time, the oven also served as  heat for my apartment.  I had purchased a perfect little Hubbard squash and since I had lost my heat it seemed an opportune time to do something with it.

If you have never had Hubbard squash before, you are in for a treat. The flesh is slightly drier than acorn or butternut and it is a bit earthier in flavor. The bluish-gray color and deep orange flesh is beautiful and makes for a striking contrast.

Any kind of roasted squash is, for me, the perfect fall food and if you are the type that likes to change up for your holiday menu this would be a great addition to the meal.  As I have professed before on this very blog, I am NOT the type to change my menu, but adding to it is absolutely permissible. 

So while we are all getting back on track here in NYC and for my friends just getting back into their homes,  we should offer a bit of comfort to those who need it.  Whether it be as simple as a hug, a warm bed or a hot meal and perhaps it may come in the form of a little Hubbard squash.

Stuffed Hubbard Squash

• 1 Hubbard Squash, halved and cleaned
• 1 cup wild & long grain rice blend
• 2 cups chicken or vegetable stock
• 1 onion, small dice
• 2 handfuls baby kale
• 1/2 cup golden raisins
• salt & pepper

Preheat oven to 375 degrees.

Cut off a small piece from the outside of the squash so you will have a flat surface to prevent it from rolling over once you stuff it with the filling.   Lightly oil inside of squash and sprinkle with salt and pepper.

Place squash on lightly oiled sheet pan, cut side down (inside), and roast in oven for 30 - 40 minutes.
While squash is in oven, make the filling...

Heat olive oil in a saute pan over medium heat, add onion and cook until translucent.  Add kale and saute for 2 minutes then add rice and stir to coat.  Let rice toast for a few minutes, add golden raisins, give it a quick stir and add chicken stock, salt & pepper, stir again and cover.

Let the filling simmer for about 20 minutes or until rice is cooked then remove from heat.
Remove squash from oven and carefully turn over. Turn oven down to 325 degrees. Fill each half, dot each with a little butter and put back in the oven for another 20 minutes.

Share the other half with a friend.


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Stir the Pot...

Risotto is one of those foods that require demand a long, leisurely approach.  On a cold winter afternoon when the wind is blowing outside and the last thing I want to do is brave the cold, THIS is the kind of food that happily keeps me indoors and in front of the stove.

This is comfort food on every conceivable level. On days when you need a bit of a mental break, I whole-heartedly recommend making risotto... 20 minutes of stirring while you lovingly watch the pot of rice in front transform into something ethereal you can be just what you need.

The whole key to risotto is the slow process allowing the creaminess of the rice to come out and that can only be achieved by not rushing it.  Knowing this going into it makes the constant stirring a welcome change of pace from the frenzied dinner preparation most of us normally experience.

Don't let the thought of the stirring deter you from making this,  it really isn't more than a bit of pouring in stock and stirring for the better part of the cooking.  Some people find it a bit off-putting to be tethered to a stove for a period of time,  but if you have children that are a little older have them do the stirring for you.  Getting your kids involved in the kitchen is the best way for them to learn.

As always, having everything ready to go (or your mis-en-place) will make things go smoother so measure out the ingredients before you start the rice.

Butternut Squash Risotto

• 1 butternut squash, peeled, seeded and diced small (1/4 inch pieces)
• 2 tbsp olive oil
• 6 cups chicken stock, homemade is best but if you buy it get the best quality you can find
• 4 tbsp unsalted butter
• 2 large shallots, minced
• 10 ounces Arborio rice (1 1/2 cups)
• 1/2 cup dry white wine
• 1 cup freshly grated Parmesan cheese
• kosher salt
• freshly ground black pepper
• 1 tbsp fresh sage, finely chopped

1. Before we get started,  a word about the wine...  When you cook with wine, it doesn't need to be expensive, but it does need to be good.  Always cook with something you would drink, the food will reflect it if you do otherwise.
2. Preheat oven to 375 degrees.  Toss the diced butternut squash with the olive oil, 1/2 tsp kosher salt and a few turns of the mill of fresh black pepper.  Lay the butternut squash out on a sheet pan in a single layer and roast in the oven for about 20 - 25 minutes until very tender and slightly caramelized. Set aside.
3. Heat the chicken stock in a saucepan.  Leave it on low heat, it needs to stay warm as you add it to the rice.
4. In a heavy-bottomed pot, melt the butter and saute the shallots on low - medium heat for about 10 minutes until the shallots are translucent. Add the sage and let it perfume the butter.  Add the rice and stir to slick the grains of rice with the butter.
5. Add the wine and cook for 2 -3 minutes, then add 2 ladles of simmering stock to the pot.  Season again with a little salt & pepper.   We're building flavor here, so we need to season as we go...  Give it a good stir, let it simmer and keep stirring until stock is absorbed, about 5 - 10 minutes.
6. When stock has been absorbed, add in 2 more ladles and stir frequently until the stock is absorbed and rice is cooked through, but still al dente.  (about 30 minutes).
7. Remove from heat, add Parmesan cheese and roasted squash.  Stir to combine and serve.

Mangia!

Squashing Hunger...

Acorn squash is one of those little gems that most people probably just pass on by at the store and don't even give a second look.

Well, stop and give it a second glance.  Squash, whether they be acorn, butternut, spaghetti or any other variety you happen upon at the store (or ahem...  Farmer's Market) are delicious and now is when they are at their peak.  They are wonderful roasted in the oven or scooped out and stuffed with whatever you can dream up.

This humble little vegetable may not be the latest "in" thing on the restaurant scene or some new discovery that will help you live to over 100 years of age but what it is...  is delicious.
The flesh takes on an almost buttery texture when roasted and the caramelized squash is sweet and melts in your mouth it's so tender.

For those who are less than thrilled about eating vegetables or are less inclined to try new or unfamiliar things,  roasting veggies is almost always a hit.  Roasting them brings out their natural sweetness making them more palatable to picky or less-adventurous eaters.


Stuffed Acorn Squash

• 2 acorn squash  (cut in half lengthwise, seeds removed)
• 1 cup cooked wild rice
• 1/2 cup chicken stock
• 1 small onion, diced
• 1/2 pound ground Italian sausage
• 1/4 cup dried cranberries
• 2 tbsp pine nuts, toasted
• 1 tbsp fresh marjoram, chopped
• 2 tbsp olive oil
• 2 tbsp butter
• 1 tsp kosher salt
• 1/4 tsp freshly ground black pepper

1. Pre-heat oven to 375 degrees.
2. Cut off a small piece from the outside of the squash so you will have a flat surface on the bottom to prevent it from rolling over.
3. Place acorn squash on oiled sheet pan, cut side down (inside), and roast in oven for 40 minutes.
4. While squash is in oven, make the filling...
5. Heat olive oil in a saute pan over medium heat, add onion and cook until translucent.
6. Add sausage and cook thoroughly, add cranberries, rice, chicken stock, salt & pepper.
7. Let the filling simmer for about 10 minutes and remove from heat.
8. Add pine nuts and marjoram. Check for seasoning and adjust if needed.
9. Remove squash from oven and carefully turn over.  Turn oven down to 350 degrees.  Fill each half, dot each with a little butter and put back in the oven for another 30 minutes.

ready for the oven...

Done!