Recipe Archives->Vegetables->Winter Squash 02

Pumpkins and Mixed Winter Squash
Serves 8 as a side dish or 4 to 6 as a main course.

2 ounces pancetta or bacon, cut into 1/4-inch pieces
2 mini pumpkins
2 Sweet Dumpling squash
2 acorn squash
1 small butternut squash
1 large butternut squash
1 Delicata squash
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons butter, melted, plus 1 tablespoon butter cut into bits
1/2 cup nonfat sour cream
1/4 cup freshly grated Parmesan cheese

Preheat the oven to 350 degrees F. In a medium skillet, over
medium-high heat, fry the pancetta or bacon until crisp. Using a
slotted spoon, transfer to paper towels to drain.

Place the pumpkins and squash on a baking sheet and bake until they
are easily pierced with a knife, about 1 hour to 1 hour and 15
minutes. The larger butternut squash may take another 15 to 20
minutes. Remove from the oven, and let cool to the touch.

Cut the upper fourth from the mini pumpkins and Sweet Dumpling
squash. Cut the acorn, Delicata, and butternut squash in half
lengthwise. Scoop out and discard the seeds and fibers. Using a
large metal spoon, make shells from the mini pumpkins and the acorn,
Delicata, and small butternut squash by scooping out all but about
1/4 inch of the flesh. Put the flesh in a bowl. Scoop out the flesh
from the upper portions of the Sweet Dumpling squash and mini
pumpkins and add it to the bowl. Scoop out all the flesh of the
large butternut squash and add it to the bowl. You should have about
4 to 5 cups of flesh. Add the thyme, salt and pepper, melted butter,
and sour cream. Beat until fluffy. Stir in the fried pancetta or
bacon until well blended. Spoon the mixture into the squash shells,
swirling the filling above the rim of the squash. Sprinkle with the
grated cheese and dot with the bits of butter Increase the oven
temperature to 375 degrees F. Bake until thoroughly hot and lightly
golden on top, about 20 minutes. Serve hot.

Printable version: winter-squash02.txt.