Carol Ryans Baked Squash Recipes

CURRIED SQUASH SOUP WITH APPLE AND CHEDDAR MELTS

Steps:

• Cook's Note: For a substitute for curry powder, combine 2 teaspoons turmeric, 1 1/2 teaspoons each ground cumin and ground coriander, 1/2 teaspoon each ground mustard and ground ginger and 1/4 teaspoon each ground cinnamon and cayenne pepper. For the curried squash soup: Preheat the oven to 400 degrees F. Dress the squash with the EVOO to coat lightly. Sprinkle with salt, pepper and a little freshly grated nutmeg, and coat with the curry powder. Drizzle the honey all over and roast until golden on the edges and very tender, about 25 minutes. The spices will toast with the squash and fill the air with a terrific aroma. Meanwhile heat a drizzle of EVOO in a soup pot over medium to medium-high heat, and then add the butter to melt. Stir in the garlic, carrots, apples and onions and sprinkle with salt and pepper. Cook, partially covered, until softened, about 10 minutes. Pour in the stock and a drizzle of honey (or chutney). Bring to a boil, reduce to a simmer and cook until the vegetables are softened, about 20 minutes. Add the roasted squash and puree with an immersion blender, thinning the soup with water if necessary. The soup can alternately be pureed in batches in a food processor or high-power blender. Adjust the seasoning. Cool and store for a make-ahead meal, bringing to room temperature before reheating over a medium flame. Garnish with the scallions and cilantro. For the apple and cheddar melts: Spread each bread slice with softened butter on 1 side and chutney on the other. Fill the sandwiches, chutney sides-in, with the cheese and apples in the center. Griddle the sandwiches over medium heat until deeply golden and the cheese has melted.

CAROL RYAN'S BAKED SQUASH

Steps:

• Preheat oven to 350 degrees. Butter a casserole or souffle dish and set aside.
• Trim and slice the squash in rounds about 3/4 inch thick. Bring about an inch of water to a boil in a medium-size saucepan over medium-high heat. Add the squash slices, cover the pan and steam just until tender, 7 to 10 minutes. Drain the squash, reserving the liquid for another use, like making a broth.
• Heat the 3 tablespoons of butter in a saucepan. Add the sour cream and stir to mix well. Fold chives and onion into sour-cream mixture. Add egg yolk and stir to incorporate thoroughly. Taste, and add salt and pepper.
• Arrange squash slices in an overlapping layer in the casserole. Pour sour-cream mixture over the squash so that each slice has some sour cream on it. Sprinkle bread crumbs and Parmesan cheese over slices.
• Put the dish in the middle of the oven and bake 25 minutes, or until top is browned and sizzling.

BAKED BUTTERNUT SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place squash, cut sides down, in a 9x13 baking dish. Pour water into dish around squash halves.
• Bake in the preheated oven until tender and easily pierced with a fork, about 1 1/2 hours. Carefully remove the skin with a fork; it should be very easy to remove. Top squash halves with butter and season with salt and pepper to taste.