I am a big fan of winter squashes – especially butternut, acorn and kabocha varieties.  These squashes are hard-shelled and keep for several weeks after being harvested. 

A butternut squash is elongated with pale skin.  The flesh is a bright orange color and is very sweet.  You can wash off a butternut squash, cut it down the middle, scoop out the seeds, rub all sides with olive oil,  drizzle the squash with  maple syrup and bake it cut side up in a 425 degree F oven for about 40 minutes.   Either scoop out the flesh or serve it in the skin. 

An acorn squash is shaped like a large acorn or hazelnut.  It has dark green skin and pale orange flesh.  This squash, too, can be washed, cut down the middle, de-seeded, rubbed with olive oil, filled with butter and honey, sprinkled with cinnamon and baked at 425 degrees F for about 40 minutes. 

Kabocha squash is a Japanese variety that is green and dimpled on the outside.  The flesh is orange and sweet.  This variety can be baked, too, or used in soups and risottos. 

All of these varieties of winter squashes lend themselves well to roasting.

This is one of my favorite dishes for the holidays.  The roasted chestnuts add a little sweetness and a unique flavor to these already delicious mashed potatoes.  I also add caramelized onions or shallots from time to time to this dish for even more flavor.

Ingredients
6 large or 9 medium Yukon Gold Potatoes, peeled and cut into 1″ chunks
Water to cover
Sea salt
1 stick (4 oz.) butter, softened
1 1/2 cup half-n-half, heated
2 cups roasted chestnuts, chopped

You will also need:
Paring knife
Large pot with lid
Potato masher or ricer
Spoon

Instructions
Place the potatoes into the large pot and cover them with water.  Add about a tablespoon of salt to the water.  Bring the water to a boil over high heat.  As soon as the water starts to boil, cover the potatoes and turn the heat down to low.  Let the potatoes cook until they are tender, about 15-20 minutes.  Drain the potatoes.

Add the butter, half of the milk and the chestnuts.  Start mashing them together.  Add additional milk, if needed, until you get a smooth consistency.  Take care not to mash too much or the potatoes will become too starchy.

Add sea salt to taste.  Serve immediately.

Serves 6-8.

Quince is a fruit that looks similar to a pear but is normally larger and has a fuzzy coating on the outside.  It is native to southwest Asia, but is also found in central and southern Europe and in America.  Unless softened by frost, most quince is too hard, astringent and bitter to eat raw.  However, it is excellent when cooked into jams or pastes.  In Spain, they eat quince paste with manchego cheese. 

Check out my recipe for Pan-Roasted Duck Breast with Quince.  In this recipe, we cook the quince in sweet wine to take away the bitterness and astringency.

Ingredients
4 large duck breasts
3 T orange zest
1 1/2 T ground anise
1 1/2 tsp freshly ground nutmeg
4 quince, peeled, cored and sliced
2 cups sweet dessert wine
Coarse grey sea salt and pepper

You will also need:
Knife
Small bowl
Med. container with cover
Large saucepan
Paper towels
Skillet
Foil

Instructions
Score the skin of the duck breasts in a diamond pattern.   

Mix together the orange zest, anise and nutmeg.  Rub the duck breasts with the spice mixture.  Cover and set aside for about 20 minutes. 

Place the quince slices and the wine into a large saucepan and bring the mixture to a boil.  Reduce the heat to low and poach the quince until it is tender, about 20 minutes.  Remove from the heat and set aside. 

Rub most of the spice mixture off the duck breasts with a paper towel.  Season the duck breasts with the coarse sea salt and pepper. 

Preheat the oven to 425 degrees F. 

Place the duck breasts skin-side down in a dry pan over medium-high heat on top of the stove.  Cook until the skin is browned, about 5 minutes.  Pour off the fat. Flip the breasts over so that the skin side is up in the pan.  Place the pan in the oven and roast the duck for about 8 minutes.  Remove the duck breasts from the pan and wrap each one in foil.  Let them rest for 15 minutes. 

Slice the duck breasts.  Serve them with the poached quince on the side. 

Serves 6-8.