Trending
MOST READ
SAPD Issues Thousands of Tickets for Homelessness

SAPD Issues Thousands of Tickets for Homelessness

News: Data and records obtained by the Current show that between January 1, 2013, and early October of this year the San Antonio... By Alexa Garcia-Ditta and Elaine Wolff 10/22/2014
6 Sinfully Good Grilled Cheese Sandwiches in SA

6 Sinfully Good Grilled Cheese Sandwiches in SA

Food & Drink: Cheesy Jane’s. Multiple locations, cheesyjanes.com. If the name is any indicator, this San Antonio staple doesn’t mess around when it comes to... By Tommie Ethington 10/22/2014
Alamo Ice House Brings Hill Country to Downtown

Alamo Ice House Brings Hill Country to Downtown

Food & Drink: There was a special kind of draw at Alamo Ice House on a recent Tuesday evening. A handful of weeks after opening its... By Jessica Elizarraras 10/22/2014
A Closer Look: The ins and outs of a few important races

A Closer Look: The ins and outs of a few important races

News: For more than a year now gubernatorial candidates Wendy Davis and Greg Abbott have dominated airwaves and secured way... By Mark Reagan 10/22/2014
‘Walking the Camino’ Explores a Treacherous Trek Through Spain

‘Walking the Camino’ Explores a Treacherous Trek Through Spain

Screens: In the Middle Ages, pilgrims walked the 500-mile El Camino de Santiago de Compostela as a pilgrimage to the tomb of Apostle St. James. It was an... By Stephen James Ross 10/22/2014
Calendar

Search hundreds of restaurants in our database.

Search hundreds of clubs in our database.

Follow us on Instagram @sacurrent

Print Email

Food & Drink

Let the pumpkins feed you breakfast, lunch, and dinner

Photo: Ari LeVaux, License: N/A

Ari LeVaux


 

Winter squash soup

While the inherent sweetness of winter squash is apparent in pie, it doesn’t get in the way of this savory soup.

The trick here is combining baked and simmered squash. Start with one in the oven, as above. Take another squash, or the other half of a big squash, and skin it with a knife. Cut it into small pieces until you have a cup’s worth. Saute a chopped onion in olive oil until translucent, and add the cut squash. Then add two cups of water and simmer. Add two cups of the baked squash, mashed, and cook to a soft, chunky consistency. Add salt and raw pressed garlic to taste, and serve.

 

Winter squash as roasted root

Winter squashes can act like honorary roots and be roasted along with fellow winter storage crops like potatoes, carrots, and parsnips. Cut roots and squash into 1-inch chunks, coat with olive oil, sprinkle with salt and pepper, and cook under the broiler, stirring frequently. In about half an hour the roots and squash will be crispy on the outside, soft on the inside, and perfectly at home alongside any other components of your winter feast.

Starchy winter squashes like buttercup, sunshine, kabocha, and blue hubbard work best for all of these recipes because the starch adds body. Avoid pumpkins, butternuts, and other watery squashes. And avoid spaghetti squash, which doesn’t work at all.

Leftovers reheat excellently the next day. The roasted roots can accompany breakfast eggs, and the soup makes a nice lunch. The pie makes a tasty treat any time of day. And months later, when the holidays are a warm, fuzzy memory, these winter squash recipes will keep giving. •

We welcome user discussion on our site, under the following guidelines:

To comment you must first create a profile and sign-in with a verified DISQUS account or social network ID. Sign up here.

Comments in violation of the rules will be denied, and repeat violators will be banned. Please help police the community by flagging offensive comments for our moderators to review. By posting a comment, you agree to our full terms and conditions. Click here to read terms and conditions.
comments powered by Disqus