Squash: Taking Center Court

Squash is most often thought of as a side dish for the likes of roast turkey or pork. But prepared the right way, the vegetable becomes a main dish that is high in Vitamin A and fiber.

In addition, a homemade squash puree made with brown sugar, cinnamon and ginger can be the base for muffins and soups--even a spread for breads. In fewer than 15 minutes, a butternut squash can be cooked in the microwave and, with the help of a food processor, whirred into a tasty, rich “butter.” It can be frozen for later use or kept in the refrigerator to turn pancakes into a special meal.

Small, mature, hard-shelled squash such as acorn and butternut should be chosen according to weight and appearance. The squash should be heavy for its size, and the skin should be hard to the touch and free of cuts, punctures or tenderness.

CANDIED ACORN SQUASH

2 tablespoons butter

1/4 cup brown sugar, packed

1/2 teaspoon ground ginger or cinnamon

2 pounds acorn squash, peeled, cut into 1/2-inch slices, then quartered and seeded

Heat butter in 2-quart rectangular microwave-proof dish. Microwave on HIGH (100% power) 35 seconds to 1 minute to melt. Tilt dish to coat with butter. Sprinkle brown sugar and ginger evenly over butter.

Add squash. Cover with lid or plastic wrap, turned back slightly, and microwave on HIGH 12 minutes, turning pieces over and repositioning after 4 minutes. Microwave, uncovered, on HIGH 5 minutes. Turn squash pieces over to coat well with sauce and let stand 5 minutes to absorb more sauce. Serve, spooning sauce on top. Makes 4 servings.

This is versatile as a side-dish puree, a spread for bread or pancakes or a base for the squash soup.

SPICED BUTTERNUT SQUASH PUREE

1 (2-pound) butternut squash

2 tablespoons brown sugar, packed

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

Dash cayenne pepper

1/4 teaspoon black pepper, optional

Pierce squash few times with fork and place on paper towels in microwave oven. Microwave on HIGH (100% power) 6 minutes. Turn squash over. Microwave on HIGH 6 to 8 minutes more or until entire squash has turned darker beige and is slightly blistered. Let stand 5 minutes.

Cut and remove seeds and connective fiber. Scoop out flesh and place in blender or food processor and process until smooth. Add brown sugar, cinnamon, ginger, cayenne and black peppers and process to blend. Spoon into crock and keep covered in refrigerator. Makes 2 cups.

VARIATION:

Vermont Squash Puree:

Substitute 2 tablespoons maple syrup for brown sugar. Spread on pancakes for dinner.

SIMPLE SQUASH SOUP

1 tablespoon canola or olive oil

1 small onion, chopped

2 cups Spiced Butternut Squash Puree

2 cups chicken broth

1/2 cup milk, low-fat evaporated milk or low-fat ricotta cheese

Combine oil and onion in 3-quart microwave-proof casserole. Microwave on HIGH (100% power) 3 minutes or until tender. Add puree, chicken broth and milk. Microwave, uncovered, on HIGH 10 to 14 minutes or until hot, stirring twice. Makes about 4 cups.

VARIATION:

Curried Squash Soup:

Add 1/2 to 1 teaspoon curry powder (depending on strength of curry and personal taste) and 1 apple, peeled and cubed, for garnish.

ACORN SQUASH WITH SUNFLOWER-VEAL STUFFING

2 (1-pound) acorn squash

1 clove garlic, minced

2 tablespoons chopped onion

1/2 pound ground veal

1 cup peeled, seeded and chopped fresh or canned tomatoes, drained

2 tablespoons raisins

2 tablespoons sunflower seeds

1/4 teaspoon dried thyme leaves

1/4 teaspoon freshly grated nutmeg

1/8 teaspoon cayenne pepper

1/2 teaspoon ground cinnamon

Pierce squash on each side with fork and place on paper towels in microwave oven, leaving at least 1-inch space between them. Microwave on HIGH (100% power) 12 to 15 minutes or until fork-tender, turning over after 5 minutes. Let stand 5 to 10 minutes.

Meanwhile, combine garlic and onion in 9-inch pie plate. Break up veal and spread evenly over top. Cover with wax paper and microwave on HIGH (100% power) 3 minutes. Veal will still be slightly pink.

Stir in tomatoes, raisins, sunflower seeds, thyme, nutmeg and cayenne, pushing mixture to outer rim of dish. Cover again and microwave on HIGH (100% power) 2 to 3 minutes or until no pink color remains in meat. Let meat stand, covered, while preparing squash for stuffing.

To serve, cut cooked squash in half and remove seeds. Place squash halves, cut side up, on 12-inch microwave-proof platter. Sprinkle lightly with cinnamon. Spoon 1/2 cup filling into each cavity. Cover with wax paper and microwave on HIGH (100% power) 2 to 3 minutes, right before serving. Makes 4 servings.