Kids Make Autumnal Spaghetti Sauce

It's winter squash season here at The Hub, so we're getting creative with the Acorn and Butternuts. Yesterday in Kids Cook we roasted acorn squash and puréed it in a food mill for a silky smooth pasta sauce seasoned with garlic and sage. Check out the recipe for this surprisingly simple and comforting dish.

Kids Cook happens on Tuesdays and Thursdays, from 4:15-5:00. These hands-on, drop-in cooking sessions feature simple dishes, including seasonal foods, plus garden to table education.

Roasted Acorn Squash Pasta Sauce

Roasted Acorn Squash Pasta Sauce

2 acorn squash (or one large butternut or other orange winter squash) 

4 or more cloves of garlic (in their peels)

4 sage leaves

1 Tablespoon olive oil, sunflower oil or melted butter

1 teaspoon of salt (or to taste)

black pepper to taste

1 cup cream, half and half or milk of your choice

1 oz parmesan cheese (or another hard cheese of your choice)

Preheat oven to 400F. Cut acorn squash in half and scoop out seeds and stringy part. Brush the cut side with oil or butter, put the garlic and sage leaves inside the scooped-out pocket and roast in the oven for 45 minutes or until the squash is very soft, and starting to brown on top.

Allow squash to cool. Remove the garlic and squeeze it onto the squash. Scoop out the squash from the shell and place in a food processor or food mill, or into a small pot.

If using the food processor: add the salt and pepper and process until smooth. With the machine running, pour in the cream in a steady stream. Pour the mixture into a pot and heat on medium low until piping hot but not boiling. Serve over pasta or ravioli of your choice, topped with grated parmesan cheese.

If using the food mill: crank the squash mixture through the food mill and into a small pot. Warm the mixture over medium low heat and add the salt, pepper and cream, stirring to incorporate the cream. Don’t let the sauce boil once you have added the cream. Serve over pasta or ravioli of your choice., topped with grated parmesan cheese.

If using the immersion blender: add salt and pepper and blend until smooth, in the pot. Add the cream, and blend until velvety smooth. Warm the sauce over medium low heat but don’t let the sauce boil once you have added the cream. Serve over pasta or ravioli of your choice., topped with grated parmesan cheese.

Roasted Butternut Squash Soup

Having to peel and dice an oddly shaped, tough-skinned butternut squash for soup can be difficult (and dangerous). It’s best to simply cut it in half and roast it in the oven. The flavors will concentrate and the roasted flesh is easily scooped out of the skin. The squash is then quickly simmered with sautéed onion, sage, and tart apple, and blended with a bit of cream. To add a fancy touch, garnish with toasted pumpkin seed or fried sage leaves.

INGREDIENTS

·       2 pounds whole butternut squash (about 1 medium), halved lengthwise and seeds removed

·       2 tablespoons unsalted butter (1/4 stick)

·       1 medium apple ( a tart one is best, but use whatever you have

·       1/2 medium yellow onion

·       8 fresh sage leaves

·       1 cup  vegetable or chicken broth (you can also try using apple cider)

·       2 cups water (more if it seems too thick)

·       3/4 teaspoons kosher salt, plus more as needed

·       1/8 teaspoon freshly ground black pepper, plus more as needed

·       1/4 cup heavy cream (or half & half, whole milk, sour cream or yogurt)

·       1/2 cup toasted pumpkin seeds, or sage leaves fried in butter for garnish (optional)

·        

INSTRUCTIONS

1.     Heat the oven to 425°F and arrange a rack in the middle.

2.     Line a baking sheet with aluminum foil (optional). Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves (alternatively, you can rub it on evenly with your fingers). Season generously with salt and pepper. Roast until knife tender, about 50 minutes to 1 hour.

3.     Meanwhile, peel, core, and cut the apple into medium dice. Cut the onion into medium dice. Melt the remaining tablespoon of butter in a large saucepan or Dutch oven over medium heat. Add the apple, onion, and sage, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes. Remove the pan from the heat and set aside.

4.     When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan with the sautéed apples and onions; discard the skins.

5.     Add the broth, water, and measured salt and pepper, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes. Remove the pan from the heat and stir in the cream.

6.     Use an immersion (or stick) blender to puree the soup in the pot, until it is velvety smooth. If using a blender, purée the soup in batches until smooth, removing the small cap (the pour lid) from the blender lid and covering the space with a kitchen towel (this allows steam to escape and prevents the blender lid from popping off). Taste and season with salt and pepper as needed. Serve garnished with the pumpkin seeds or fried sage leaves, if using.
      Adapted from chow.com