Yams and Winter Squash ****
Back to Recipes for Life After Mashed Potatoes

     We received a negative surprise when we learned that eggplant did not make the cut as a highly nutritive vegetable. But then we got a positive surprise with yams and winter squashes, about which we knew very little previously.
     Garnet yams, butternut squash, and acorn squash have become staples in our household. Their only disadvantage is that they are not available all year, only October through March. They can be stored several months at 50 to 60 degrees F., which could conceivably take them into May or June. Then in the summer we will have to look for another 4-star replacement. Oh well, perhaps it’s on to dried beans in various salads.
     Other kinds of squash, with which we are not yet familiar, include Hubbard, kabocha, Turban, Delicata. Other vegetables we see alongside yams in the market are sweet potatoes and Beauregards, which are lighter then garnets in color and taste, and therefore seem less interesting to us. So far as we know, all the above can be cooked as described below for our favorite three.

     Garnet yams and butternut squash are the most versatile. They can be cooked in three ways: baked in pieces, baked and pureed, or pan-steamed. The acorn squash can only be baked and pureed because of its tough skin.

Yams or Squash Roasted in Pieces
     During roasting, any square corners will tend to get crusty and sweet. This effect can be heightened if desired by prolonging the baking past the time indicated. 

Yams or Squash Roasted and Pureed

Garnet yam, or butternut squash, or acorn squash
Olive oil
Cookie sheet

     Heat oven to 375 degrees F. 
     Split the unpeeled yam lengthwise. Place a little oil on the cookie sheet. Place the yam cut side down on the oil. Bake until soft and delicious, about 40 minutes. 
     When cool, scoop out the flesh. Mash in a bowl. Reheat before serving in the microwave. 

Variation
     For an elegant presentation, spread the finished puree in a shallow ovenproof bowl.  On top spread thickened yogurt cream, thinned slightly to spread easily. Add a few pecans, if desired. Top with a sprinkle of brown sugar and/or paprika. Just before serving, return to the oven for 20 minutes. 
     These additions, except for the miniscule sugar and paprika, actually increase the nutrition of the dish. 

Yams or Squash Pan-Steamed
     This is the third method that we use for garnet yams or butternut squash. It does not work for acorn squash, as the skin is too tough to peel. See Yams Mai Tai in the main section of this site.