Winter creeps into December as Autumn leaves (pun intended) in November.
Harvest is complete, and the heaps and mounds and mountains of field corn, the primary Nebraska crop, were augured into the towering grain elevators and miles of Burlington Northern & Santa Fe grain cars.
November’s rich bronze and burgundy colors faded, the crisp sounds of crunchy leaves and the woody smell of dried grasses peaked, and.now I turn to winter squash for vibrant color and mellow, earthy flavors.
A winter squash roast honors the end of autumn and the privilege of living in a farming community where harvest time claims its own season.
Winter squash keeps for months in my cool basement.
I invest in a variety of winter squash at farmer’s markets and the all-year Nebraska Food Coop http://www.nebraskafood.org.
Growers show off their heirloom varieties – Honeybaby, butternut, delucatam, candystick, heirloom acorn, buttercup, winter sweet organic kabochared.
Buy a winter squash in October, store it in a cool, dry place, and it will save itself until March or later.
Grab a new to you squash recipe and enjoy squash’s rich flavor, nutrient value, fiber and ease of cooking.
I discovered the recipe that follows on http://www.maille.com
I thank them and see my riff on their original recipe that follows:
Any size or variety of winter squash works for this recipe. I especially like the flavor and rustic design from the scoring and the glaze. Find your pizza cutter or a sharp, small knife to make the hatch marks on the surface of the squash.
Use greens of your choice. If Swiss Chard or Kale are available, slice the leaves in ribbons for easy cooking. Spinach takes only minutes to cook down.
I like a variety of rice for this dish. Combine black, tan, brown rice, or if unavailable a brown rice cooked according to package directions will taste great too.
Butternut Squash Stuffed with Grains and Winter Greens
Equipment
- roasting pan, pizza cutter
What You'll Need:
- 2 medium Butternut Squash or other winter squash of choice clear out the cavities
- 1 Tb. unsalted butter melted (or olive oil)
- 1 Tb. maple syrup
- 1 Tb. Spicy Beer Mustard or Buzz Savories Honey Mustard
- 1 Tb. kosher salt
FILLING
- 2 Tb. olive oil, divided
- 1 large yellow onion finely diced (1 1/2 cups)
- 3 med. garlic cloves minced
- 2 tsp. minced fresh thyme or 1/4 tsp. dried
- 3 cups winter greens (kale, chard, spinach) chopped
- 2 ½ cups cooked rice (mix of brown, black, red or white) or farro ( cook according to directions on the package
- 1 Tb. Spicy Beer Mustard
- 3 oz. Feta Cheese
- ½ cup white wine or chicken stock or water
- 1 Tb. Rice Wine Vinegar
- 3 oz. Feta Cheese
How To Prepare:
PREPARATION
- Preheat oven to 425 Degrees and set a rack in the middle. Line a large baking sheet with parchment paper or foil
- Using a pizza cutter or sharp knife, score the flesh of the squash in diagonal cuts, about an inch apart, in both directions. Be care not to cut through the skin.
- In a small bowl, mix together the butter, maple syrup, Spicy Beer Mustard or Buzz Savories Honey Mustard, salt and a few grinds of pepper
- Place the squash halves, cut side up on the baking sheet and spread with the glaze. Roast until tender, 40-45 minutes for Butternut squash and 25-30 minutes for honeynut squash. It should be quite soft when pricked with a fork.
FILLING
- Set a large skillet over medium high heat, add the oil and the onion and season with salt and pepper. Saute, stirring occasionally until the onions start to soften, about 4 minutes.
- Add the winter greens and vinegar and wine or stock or water. Cook stirring until greens are wilted and tender.
- Add in the cooked rice or the farro, Add the thyme and season with salt and pepper.
- Lower oven temperature to 350 Degrees. Stuff the grain mixture into the bowls of the squash, heaping it, as needed - I fit nearly 1/4 in each cavity. Serve extra filling on the side. Top with crumbled Feta Cheese and bake until everything is hot and the cheese browns a little. Serve hot or at room temperature.
BUZZ SAVORIES RETAIL
Please meet Sean Jenkins, Oxford Locker at Kearney. Stop by to taste Sean’s smoked jerky and sausages, buy fresh and especially high quality steaks, pork chops, roasts – all cut and wrapped as you like. His meats and seasonings and of course, Buzz Savories mustards rate 5 stars in flavor, quality and cut. Sean’s passion for the meat cutting business shows in his customer service and interest in responding to his customer’s questions about best choices and preparations for his quality products. Sean always has a smile and a story.
Mustard Merchant Photos by Photographer, Don Brockmeier
I thank the Following Businesses for featuring Buzz Savories Mustards. Buy here or Amazon.com
Rustic & Red
139 8th St., Cozad, NE 69130
308-784-3200
Corner Store 8080 La Jolla Shores Drive, La Jolla, CA 92037 858-246-6294
Fareway Meats
3033 S 84th St., Lincoln, NE 68506
402-486-6611
Knowlen & Yates 315 Norris Avenue McCook, NE 69001 308-345-4848
I thank 
I prepare this non-cook recipe many times in the summer months, and I most often open a can of great northern beans grown near Scotts Bluff in Western Nebraska as the first of the four ingredients.
And returning to Why do we Cook query and especially in summer, I guess I’m cooking when I prepare the Simple, Sensational Bean Salad although I’m mainly opening cans and chopping cold vegetables. Anyway the tasks feel easy, and I stay cool.
