Recipes for Shabbat

Acorn Squash

In anticipation of Sukkot I planted acorn squash this year. We FINALLY got our own sukkah (we've always visited family and friends and "shared" theirs" and II wanted to have something hanging in my Sukkah that was home grown and something on my Yontif table that I had literally made from start to finish. The good news is that the plants didn't die. The bad news is that by the time I finished paying for the pots and plants and stakes and fertilizer and fence to keep out the rabbits I figure that each squash that I harvest is going to cost me about $11.00 dollars. As much fun (and as  tasty as these gems are) next year I'm skipping the planting and heading straight for the produce section.

But since I already did all my squash research I though I'd save you the trouble and share a few acorn squash tips I learned along the way. Acorn squash should be big, usually the bigger the better. It should be very dry,  hard, difficult to cut and heavy for its size. Darker skin on the outside is good and the darker it is on the inside, the sweeter it will be. While cutting a squash might seem like more trouble than its worth it's easier than you might think. The first thing to do is to get a big knife (I like a serrated one). You then cut the squash in half (lengthwise), scoop out the seeds (like a pumpkin) and place the open side down on a baking pan. You can also use a small hand saw (no kidding) or a commercial pumpkin carver (yes there is such an item) or just poke some holes in the squash and bake it whole for about 20 to 30 minutes. Then take it out, cut the squash in half, scoop out the seeds, cut it into smaller pieces and continue baking. The best method for cooking your squash is to bake it in a 375 to 400 oven for 30 to 40 minutes, depending on how big and how much squash you have. You can always freeze any leftover cooked squash for use at another time.

SQUASH AND PASTA SOUP (meat or pareve)

Cook squash in one inch of water in covered saucepan for 15 minutes, or until tender. Drain and cool. Mash the squash and add the margarine, onion,  carrots, sugar, mace, ginger and cinnamon. Cover and simmer gently for 10 minutes, stirring occasionally. Cook until vegetables are tender. Ad this point place some of the vegetable mixture in a blender of food processor and then, using the 3 cups of the broth puree the soup (in several batches).  Return the pureed soup to the pot and add remaining three cups of broth. Bring the soup to a boil and add pasta. Cook, stirring occasionally, for 10 minutes, or until pasta is done. Serve hot. NOTE: If soup is too thick you can thin it with additional chicken broth. Serves 4 to 6

ACORN SQUASH, PECAN AND LEEK SOUP (meat or pareve)

Cut acorn squash in half. Place the halves on a cookie sheet and bake in a  350 oven for 30-45 minutes or until tender. Remove the cooked squash from the oven and let cool... Scoop out the flesh from the skin and place it in a stock pot. In a skillet saute the diced leeks in the margarine. Cook until  the leeks are soft. Add the cooked leeks to the squash and about 2/3 of the chicken stock. Stir everything together and cook, over a medium heat for about 10 minutes. Add additional chicken stock if too thick. If you prefer a smoother soup you can puree it before serving or you can serve it as is. You can add more chicken stock if the soup too thick. Just before serving season with salt and pepper and garnish the top of each bowl with the chopped toasted pecans and chives. Serves 4.

ACORN SQUASH LASAGNA (dairy)

An amazing variation of a classic lasagna. Easy to prepare and so delicious that it just might replace your current favorite.

Preheat oven to 350. Place the cut acorn squash into a microwaveable dish and pour the syrup over the chunks. Cover the dish with plastic wrap over it, and microwave for about 12 to 15 minutes or until tender. Cool slightly and mash the squash and syrup together. In a skillet heat the oil until hot and then add the onions and sugar. Reduce heat and cook until the onions are lightly golden. Set the mixture aside. In a saucepan combine the maple syrup, honey, and margarine. Cook, stirring occasionally, over a medium heat until the margarine is melted. Set the syrup mixture aside. While the acorn squash and onion mixtures are cooling cook the lasagna noodles according to the package directions, drain them and set them aside. In another bowl combine the ricotta cheese with the egg and nutmeg; Spoon 1/3 of the spaghetti sauce on the bottom of a 9X13 pan. Lay 3 strips of cooked lasagna on top of the sauce. Then spread 1/2 of the ricotta mixture on top of the lasagna, then spread 1/2 of the squash mixture on top of the ricotta, then 1/2 of the onions on top of the squash, and put 1/3 of the mozzarella on top of the onions. Then put 3 more strips of lasagna, at a 90 degree angle to the first three, on top. Spread the rest of the ricotta, squash, onions, and mozzarella on top, and then add a little bit of sauce, just to cover. Top with 3 more strips of lasagna (again, at a 90 degree angle to the previous three), and add a little more sauce to cover the lasagna on top. You want to have a nice firm lasagna not a sloppy runny mess so make sure that you don't use too much spaghetti sauce Bake, uncovered for 40 to 50 minutes. Serves 6 to 8.

-Recipe courtesy of Jewish Archives -

SMOKED TURKEY IN ACORN SQUASH CUPS (meat)
This is an incredible dish that is perfect to serve in the Sukkah. It can be
made up ahead of time and reheated to serve.

Preheat oven to 350 (you can also do this in the microwave). Cut the acorn  squash in half, scoop out the seeds and then bake for 20 to 30 minutes until  soft but not mushy. While the squash is cooking combine the rice, apple, almonds, raisins and paisley in a large bowl. Add the orange juice, mayonnaise, curry and red pepper flakes. Mix well and divide the mixture  between the half cooked squash halves. Return the stuffed squashes to the oven for 15 to 20 minutes or microwave for another 10 minutes or until the mixture is hot throughout. Serves 4

HONEY AND FIG STUFFED ACORN SQUASH (pareve)

Preheat oven to 350. Place squash cut sides down in medium baking pan. Add boiling water to a depth of about 1/4 inch. Cover with foil and bake for 30 minutes, until just cooked through but still firm. Carefully remove foil and  pour off water. In small saucepan, melt the margarine or butter over low heat and then stir in honey, figs, almonds, cinnamon and nutmeg. Turn squash cut sides up and fill with fig mixture. Bake uncovered, 20 to 25 minutes longer, until squash is tender and filling is bubbly. Serves 4

ACORN SQUASH WITH BEANS AND SAGE (pareve)

In a large nonstick skillet, heat the oil over medium heat until it's hot. Add the onion, carrot, and garlic, and cook for 15 minutes or until vegetables are tender and golden, stirring occasionally. Add the beans, broth, salt, pepper, and 2 teaspoons chopped sage; heat to boiling then reduce heat and cover skillet and keep warm. Meanwhile, cut each squash lengthwise in half and remove seeds and strings. Place squash halves in 3-quart microwave-safe baking dish. Cover and cook in microwave oven on High 6 to 8 minutes or until squash is fork-tender (you can also cook the squash in the oven if you prefer). Place squash halves, cut side up, on platter. Fill each half with one- ourth of bean mixture; sprinkle with diced tomato and remaining 1 teaspoon chopped sage. Garnish with sage sprigs. Serves 4

* For a dairy option you can sprinkle Parmesan cheese over the top just
before you serve the squash.

Eileen Goltz, a professional chef and caterer, is the author of the new cookbook, Perfectly Pareve.