Fall: the squash fever season

Khanh Dao, Editor-in-chief

Everyone knows that fall is the flu season, but I believe squash fever is just as rampant at this time of the year. Don’t believe me? I’ve been infected, so I know. Unlike the flu, though, it’s not necessarily something to avoid. The day I came down with the squash fever, I ate squash for breakfast, lunch, and dinner. Read on to see my all-day squash menu.

Breakfast: Pumpkin French Toast

Recipe adapted from delish.com

Cuisine: American, French

Difficulty: Intermediate

Yield: 4-6 servings

Khanh Dao

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

  • 4 large eggs, beaten
  • ¾ cup milk
  • ½ cup pumpkin puree
  • 1 tsp vanilla extract
  • ½ tsp pumpkin pie spice
  • Pinch of salt
  • 1 loaf brioche, sliced
  • 3 tbsp unsalted butter, divided (for cooking)
  • For serving: butter, powdered sugar (optional), maple syrup

Directions:

  1. In a shallow baking dish, whisk together eggs, milk, pumpkin puree, vanilla, pumpkin pie spice, and a pinch of salt. 
  2. In a large nonstick pan, melt enough butter to cover the surface of the pan. Soak 2-3 bread slices in the pumpkin mixture, about 20 seconds on each side. Cook on medium-low heat until golden brown on both sides. Repeat with the remainder of the bread.
  3. Serve with a knob of butter, powdered sugar, and maple syrup.

 

Lunch: Roasted Kabocha Soup

Recipe adapted from drivemehungry.com

Cuisine: American, Japanese

Difficulty: Easy

Yield: 4-6 servings

Khanh Dao

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients: 

  • 1 kabocha squash
  • 2 ½ cups vegetable stock
  • ¾ cup heavy cream or coconut milk
  • 1 tbsp maple syrup or brown sugar
  • 3 cloves garlic, chopped
  • Salt and pepper to taste
  • For garnish: fresh cilantro, ¼ cup cream or coconut milk
  • Optional flavorings: 1 tsp grated ginger, 1 tsp nutmeg, 1tbsp miso, or 1 tbsp curry powder

Directions:

  1. Cut the kabocha squash into quarters and remove the seeds. Roast at 400°F for 35 minutes or until tender.
  2. Scoop out the kabocha flesh and combine it with the rest of the ingredients (except for the garnish) in a blender. Blend until smooth.
  3. Pour the mixture into a pot and bring to a boil. Season with salt and pepper to taste.
  4. Serve warm. Garnish with a drizzle of coconut milk and chopped cilantro.

 

Dinner: Squash and Chard Manicotti

Recipe from cuisineathome.com

Cuisine: Italian American

Difficulty: Advanced

Yield: 12 manicotti

cuisineathome.com

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

  • Manicotti:
    • 12 dry lasagna sheets
  • Filling:
    • 2 ½ cups peeled and diced butternut squash
    • 1 cup diced leeks
    • Pinch of red pepper flakes
    • 2 tbsp unsalted butter
    • ¼ cup vegetable broth
    • 2 tsp sugar
    • 2 cups sliced Swiss chard
    • 1 tbsp minced fresh sage
    • ½ tsp salt
    • ½ tsp black pepper
    • 1 ½ cups shredded Gruyere, divided
    • 1 cup part-skim ricotta cheese
    • ¾ cup grated Parmesan
    • 1 egg
  • Bechamel:
    • 3 tbsp unsalted butter
    • ¼ cup all-purpose flour
    • 3 cups milk
    • ½ tsp salt
    • ¼ tsp white pepper
    • ¼ tsp nutmeg
    • ¼ tsp cayenne pepper

Directions:

  1. Preheat the oven to 425°F. Coat a large baking dish with nonstick spray.
  2. Boil lasagna sheets for 4 minutes or until pliable; drain.
  3. Saute squash leeks, and pepper flakes for the filling in 2 tbsp butter in a nonstick skillet until leeks are soft, 5 minutes. Add broth and sugar; cover until liquid evaporates and squash is soft; 5-7 minutes. Stir in chard and sage; cover and sweat until chard wilts, 2 minutes. Season filling with ½ tsp salt and black pepper.
  4. Blend 1 cup Gruyere, ricotta, Parmesan, and egg together in a large bowl. Fold in squash mixture.
  5. For the bechamel, melt 3 tbsp butter in a large saucepan over medium heat. Stir in flour, cook 1 minute, then whisk in milk. Bring mixture to a simmer, stirring constantly, until thickened; remove from heat and add ½ tsp salt, white pepper, nutmeg, and cayenne. Coat the bottom of the baking dish with 1 cup bechamel.
  6. Fill and roll manicotti; top with remaining bechamel and ½ cup Gruyere. Bake manicotti, uncovered, until cheese is golden and sauce is bubbly, 25 minutes. Let manicotti stand 5 minutes before serving.