Squash
Baked Acorn Squash with Pine Nuts
2 small acorn squash, about 2 pounds total weight
3 teaspoons extra-virgin olive oil
1/4 teaspoon salt
8 cloves garlic, halved
1 tablespoon pine nuts
1/4 teaspoon freshly ground black pepper
Preheat the oven to 400 F. Coat a shallow baking dish with cooking spray.
Cut the squash crosswise into rings 1/2-inch thick, leaving the peel intact. Scrape the seeds out of the center of each ring and discard. Place the rings in the prepared baking dish in a single layer, allowing them to overlap slightly. Brush with 1 1/2 teaspoons of the olive oil, and sprinkle with 1/8 teaspoon of the salt. Bake for 15 minutes.
Meanwhile, in a small bowl, mix the garlic and pine nuts with the remaining 1 1/2 teaspoons olive oil. Sprinkle the garlic and pine nuts evenly over the squash rings and continue baking until the squash is tender and the pine nuts are lightly browned, about 10 to 15 minutes longer.
Season the squash rings with the remaining 1/8 teaspoon salt and the pepper. Serve immediately.
Butternut Squash and Plantain Mash
1 butternut squash, about 1 1/2 pounds
1 large firm yet ripe plantain
4 garlic cloves, unpeeled
1/4 cup vegetable stock, chicken stock or broth
1 teaspoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preheat the oven to 375 F. Lightly coat a baking sheet with cooking spray. Halve the squash and scoop out the seeds and fibers. Peel the halves and cut into 1-inch pieces. Trim the ends of the plantain. Cut a slit lengthwise through the inner curve of the skin, pry off the skin, and cut the plantain crosswise into 1-inch segments. Place the squash, plantain and garlic cloves on the prepared baking sheet. Roast until very tender, about 25 minutes. Let cool slightly and peel the garlic cloves.
In a saucepan, heat the vegetable stock over high heat until simmering. Remove from the heat and add the garlic, squash, plantain and olive oil. Mash with a potato masher until almost smooth. Season with the salt and pepper. Serve immediately.