Squash, Anyone?

I find the natural sweetness and rich texture of winter squash irresistible. Smooth and tan or wrinkled and green; round, long or shaped like a hat--the various types of winter squash might look different on the outside, but inside they usually have the same golden or orange flesh. Deliciously sweet when cooked, hard-shelled winter squashes are an excellent source of vitamins A and C.

Instead of struggling to cut and peel hard-shelled squash before cooking, I prefer to bake them whole at 350 degrees until tender when pierced with the tip of a knife, about 45 minutes. Then it’s a snap to cut them up. When time is a factor, I cut the squash in half with a large knife, scoop out the seeds and bake at 400 degrees, cut-side-down, until tender, which takes only about 25 minutes.

This apple-and-squash soup is simple to make and will add lots of good taste and variety to winter menus. When served with a basket of warm corn bread, it makes for a hearty but not heavy winter meal.

WINTER SQUASH AND APPLE SOUP

1 1/2 pounds winter squash (acorn, butternut or other), halved and seeded

1 teaspoon olive oil

2 cups unsweetened apple juice

1 Granny Smith apple, peeled, cored and chopped

1 large russet potato, peeled and diced

1 small onion, chopped

2 cups homemade or reduced-sodium chicken broth

1 cup milk or half and half plus more as needed

Salt

Freshly ground pepper

Dash ground nutmeg

1/4 cup sour cream or plain low-fat yogurt

Lightly coat cut side of squash with olive oil and place, cut-side-down, in baking dish. Bake at 400 degrees until tender, about 25 minutes. When cool enough to handle, scoop out squash flesh (there should be about 2 cups) and discard skins.

Combine apple juice, apple, potato and onion in large saucepan and simmer until potatoes are very tender, about 30 minutes. Add chicken broth and cooked squash and simmer 5 minutes.

Puree soup in food processor or blender, in batches, until smooth. Return to saucepan and thin to desired consistency with milk. Season to taste with salt, pepper and nutmeg. Reheat gently (do not boil). Ladle into bowls and garnish each with spoonful of sour cream and sprinkling of nutmeg. Makes 4 servings.

CORN BREAD WITH GOLDEN ONIONS

1 tablespoon oil

1/2 cup chopped onion

1 cup flour

1 cup yellow cornmeal

1 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 cup milk

1 egg

Heat oil in small skillet over medium heat. Add and saute onion until golden, about 8 minutes. Set aside to cool.

Spray 8-inch-square pan with non-stick vegetable spray. Stir together flour, cornmeal, baking powder, salt and pepper in large bowl. Whisk together milk, egg and sauteed onion in measuring cup. Add to dry ingredients and gently fold with rubber spatula just until blended. Do not overmix.

Spread batter in 8-inch-square pan sprayed with non-stick vegetable spray. Bake at 400 degrees until edges are browned and center springs back when touched, about 20 minutes. Makes 8 servings.