Originally made for summer squash, this recipe is also great for changing up the taste of winter squash. The basil and tomato, added to the flavors of the squash make this dish really colourful as well as delicious! I decided to combine a drier Hubbard squash with a softer Acorn squash. Together the combination allowed the recipe to have just the right consistency.
Here’s what I used for my squash recipe:
- 1 Hubbard squash, chopped into bite sized pieces
- 1 acorn squash, chopped into bite sized pieces
- 2 large tomatoes, peeled
- ½ cup of finely chopped basil
- Salt and Pepper to taste
First, peel and chop the squash into bite sized pieces. This is a bigger task than it sounds, as I found out first hand! The acorn squash was simple enough to cut with a large sharpened knife… the Hubbard however was a different story. If you’re not careful, I can imagine you could seriously injure yourself if you don’t use the right tools. Your best bet would be to use a mini pumpkin-carving saw to saw away the Hubbard into sections. First cut a side section off to allow the Hubbard to lay flat on one side. This will make it easier to saw the rest of the squash into small sections. Some other suggestions I found online included poking holes in the hubbard and microwaving for 2 minutes to soften the skin, making it easier to cut. There is also the option of smashing it on your front steps to break it in half!
After your squash is cut up, with seeds and skin removed, place in a baking dish. Heat oven to 350 degrees, cover with aluminum foil and bake in oven for 45 minutes.
While your squash is baking, peel and slice tomatoes into small pieces. An easy way to peel tomatoes would be to place them in hot water, and then gently peel away the skin with your fingers.
When the squash is done, remove from the baking dish and place in a pan on medium heat. Add tomatoes, basil, salt and pepper. Continue to cook for another 10 minutes, using a potato masher to mash the mixture to your desired consistency.
I was able to get quite a few servings for one person from this recipe, all of which I put in the freezer for later, however this recipe would feed a family of four generously.