Three Recipes Use 2-Pound Kabocha Squash to Replace Pumpkin Spice

A new collection of three autumn recipes relies on winter squash rather than the traditional pumpkin spice blend. The set includes a maple-glazed salad, a squash and leek soup, and a pumpkin cream cheese tart. The recipes are designed for preparation using kabocha, honeynut, or other squash varieties found in local markets.

The first dish is a salad that serves six people. It features 2-pound kabocha or honeynut squash cut into 1/2-inch pieces. The squash is roasted in a 425-degree oven for a total of 22 to 27 minutes. The preparation involves a two-stage roasting process where maple syrup is added after the initial 12 minutes of cooking.

The salad base consists of 2 cups of tender greens or arugula. A dressing is made from mustard, maple syrup, balsamic vinegar, and olive oil. The recipe also calls for 1/4 cup of pepitas or pumpkin seeds that are glazed with maple syrup and butter. Currants or raisins serve as a finishing garnish for the dish.

The second recipe is a soup that yields four to six servings. It requires 3 to 5 leeks, using only the pale green sections, and about 5 cups of cubed winter squash. The ingredients cook in a large pot with 4 to 5 cups of vegetable or chicken stock. The total active preparation time is less than one hour.

Cooking begins by sauteing the leeks in olive oil for 10 minutes. The squash is added for 4 minutes before the stock is poured in. The mixture simmers for 15 minutes until the squash is tender. The final product is pureed in a blender or food processor. Optional toppings include a drizzle of heavy cream and fried sage leaves.

The final item is a tart that serves six guests. The crust is constructed from 7 ounces of crushed gingersnaps mixed with 4 tablespoons of melted butter and a pinch of ground ginger. This base is pressed into a 9-inch tart pan and baked for 6 minutes at 325 degrees.

The filling combines 1/2 cup of light brown sugar, one egg, 6 ounces of cream cheese, and 1 cup of pumpkin puree. Spices include ginger, cinnamon, nutmeg, and allspice. The mixture bakes in the prebaked crust for approximately 50 minutes. The tart requires at least two hours of chilling before serving.

The recipe notes that pumpkins and winter squash such as butternut, hubbard, and honeynut are interchangeable for all three dishes. The tart is finished with chopped gingersnaps, coarse sea salt, and whipped cream. The soup can be prepared a day in advance if desired.