Micro-Broiled Winter Squash

Name: Micro-Broiled Winter Squash
Yield: makes 6 servings
Ingredients: 2 medium winter squash (about 2 pounds each)—Hubbard, butternut, acorn, turban, spaghetti, or buttercup; 1/4 cup olive oil or 1/2 stick butter, melted (or more, to taste); Kosher salt; Squash sauce (recipes follow); 4 tablespoons (1/2 stick) butter; 1/2 cup pecans; 1/2 cup applesauce; 1/2 cup brown sugar; 1/2 teaspoon cinnamon (optional); Pinch of kosher salt; 4 tablespoons (1/2 stick) butter; 1/4 cup sliced almonds; 1/2 cup Major Grey’s mango chutney; 1/4 cup dried cranberries; 1 tablespoon grated fresh orange zest; Pinch of kosher salt; 4 tablespoons (1/2 stick) butter; 1 small onion, chopped; 2 garlic cloves, minced; One 14 1/2-ounce can diced tomatoes, drained; 2 teaspoons sugar; 1/2 teaspoon Italian seasoning; Pinch of kosher salt

January 24, 2012

The key to enjoying dense winter squash more often is a time-saving ten or so minutes in the microwave. By cooking them first, you avoid the anxiety and danger of hacking a sturdy squash or your finger in half. Or, look for packages of ready-to-cook precut and peeled squash in the supermarket. After cooking, the other trick is to scoop the flesh into a casserole where it’s easy to char evenly under the broiler in a couple minutes. This way no one has to negotiate an unwieldy squash boat, and everyone gets as much or as little as they want. Make the casserole ahead and you’ll be glad come dinnertime. The trio of squash sauces shows how well squash gets along with a full range of sweet to savory flavors. One sauce is traditional—buttery and sweet with pecans. The second is a sweet-savory exotic beauty blending spicy chutney, dried cranberries, and almonds. The third, a savory tomato, mysteriously brings out the sweetness of the squash without overpowering it. Serve all three sauces with any squash combo and watch everyone duke it out for a favorite.

Recipe notes

Rosemary and Dried Cherry Pork Chops

Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.

Brussels Sprout Pasta

This brussels sprout pasta recipe taps nutty brown butter, crunchy pecans, and hot Italian sausage to create an easy dinner bursting with fall flavors.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Frijoles Peruanos (Peruvian Refried Beans)

Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

French Silk Pie

A no-bake Oreo crust, a rich chocolate filling, and a tower of whipped cream come together in this shut-the-room-up dessert.