In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review Oct. 31, 2007 / 19 Mar-Cheshvan 5768

Acorn squash like you never tasted it before

By Jim Coleman and Candace Hagan

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http://www.JewishWorldReview.com | (MCT) We're big winter squash fans, and before we start getting e-mails, we'd like to clarify one little point: Acorn squash is in the summer squash family, along with zucchini, but in the kitchen, it is often treated like winter squash, such as butternut.

For centuries, along with corn and beans, it was a star on Native American menus. It is thought to have originated somewhere between Mexico and Guatemala and was consumed throughout the Americas.

Christopher Columbus brought squash back to Europe from the New World.

Before we jump right into the recipes, here are a few of my thoughts (and we all know that when it comes to my thoughts, there are only a few) about selecting and storing our acorn friend.

Although available year-round, the prime growing season is early fall through winter. Even though they can get quite large, the best acorn squash weigh between one and three pounds. When they get much bigger, you will wind up with a drier, stringier squash.

When it's just right, squash should feel heavy for its size. It should have no soft spots and should have a dull-looking skin.

Like winter squashes, acorns will last more than a month in a dry, cool space. But since you don't really know how old they are at the store, try to use them within a week of your purchase.

Unless you have already peeled and cut it up, acorn squash shouldn't be refrigerated -- and you have to cook it before it can be frozen.

If you haven't toasted the seeds before, you've got to give it a try. They're great on salads, in pasta or just for munching. Because of their unique nutty, slightly sweet and peppery flavor, they are extremely versatile and very user-friendly.

I'll share some recipes that use acorn squash in interesting and different ways, but I strongly suggest that you do your own experimenting. Try roasted squash puree as a pasta sauce, or thin it out slightly and use it for a sauce to top meat main courses. Give acorn squash a try in an array of desserts, or as a stuffing for Cornish hens.

Make a hash for poached eggs, or dice roasted squash in a salad. Or make a variation of hummus dip. I believe that when it comes to acorn squash, the possibilities are endless . . . but if all else fails, you know how to make the soup.


  • 1 medium acorn squash

  • 1/2 ounce yeast

  • 3 tablespoons light brown sugar

  • 1/3 cup warm water

  • 3/4 cup buttermilk

  • 1 large egg, whisked

  • 2 tablespoons butter, melted

  • 2 medium carrots, shredded

  • 1 medium zucchini, shredded

  • 1 tablespoon orange zest

  • 2 cups all-purpose flour

  • 1 1/2 cups whole-wheat flour

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon kosher salt

Cut the squash in half. Scoop out and discard the seeds. Place cut side down in a baking dish and cover. Cook in the microwave on high for 10 to 13 minutes or until the squash is fork-tender.

Scoop out the cooked squash and puree until smooth. You should wind up with 1 1/2 cups of squash puree for two loaves.

Stir the yeast and sugar into the warm (110-115 degrees) water. Let stand for 5 minutes. Stir in the buttermilk, egg and butter. Stir in the squash puree, carrots, zucchini, orange zest, all-purpose flour, two-thirds of the whole-wheat flour, the spices and salt.

Mix in enough of the remaining whole-wheat flour to form a soft dough. Knead on a floured surface until smooth and elastic (about 10 minutes). Place in a greased bowl and let rise, loosely covered, in a warm place until doubled in size (40-60 minutes). Punch down. Knead on a floured surface for about 5 minutes. Shape into two loaves and place in greased, 8 1/2-by-4 1/2-inch loaf pans.

Let rise, loosely covered, until doubled in size. Bake in a pre-heated, 400-degree oven until loaves are golden and a toothpick comes out clean (about 40 minutes). Cool on wire racks. Makes two loaves.


  • 2 1/2 pounds fresh baby spinach

  • 5 tablespoons unsalted butter plus additional for greasing pan

  • 1 small onion, chopped

  • 5 garlic cloves, minced

  • 1 1/2 teaspoons kosher salt

  • 3/4 teaspoon black pepper

  • Rounded 1/4 teaspoon freshly grated nutmeg

  • 1 cup heavy cream

  • 3 large acorn squash, peeled, halved and seeded

  • 1/2 ounce finely grated

  • 1/4 cup Parmigiano-Reggiano (or Monterey Jack ) cheese

Bring 1 inch water to a boil in a 6- to 8-quart pot over high heat. Add spinach and cook until wilted, 3 to 5 minutes. Drain in a colander and rinse under cold water.

Thoroughly squeeze spinach in small handfuls to remove excess moisture, then coarsely chop and transfer to a bowl. Melt 3 tablespoons butter in an 8-inch heavy skillet over moderately low heat, then cook onion and garlic, stirring, until softened, 3 to 5 minutes. Add onion mixture to spinach along with salt, pepper, nutmeg and cream and stir to combine. Put oven rack in upper third of oven and preheat oven to 400 degrees. Butter a 3-quart shallow baking dish (13-by-9 inches, don't use glass).

Cut squash to separate bulb section from solid neck section, then cut lengthwise into 1/8-inch-thick slices. Layer squash and spinach mixture in baking dish, using about one-fifth of squash and one-fourth of spinach for each layer, beginning and ending with squash.

Sprinkle top layer of squash evenly with cheese and dot with remaining 2 tablespoons butter, then cover directly with a sheet of parchment or wax paper. Bake until squash is tender and filling is bubbling, 25 to 30 minutes. Remove paper and bake gratin until browned in spots, 10 to 15 minutes, or broil 3 inches from heat, 2 to 3 minutes. Makes 8 to 10 servings.


  • 1/4 cup olive oil

  • 2 cups chopped onions

  • 4 shallots chopped

  • 3 cloves garlic, minced

  • 1/2 pound crimini (baby bella) mushrooms, sliced (about 3 cups)

  • 2 pounds acorn squash, peeled, seeded, cut into 1/4-inch-thick slices (about 5 1/2 cups)

  • 4 tablespoons chopped fresh thyme, divided

  • 4 tablespoons sliced fresh sage, divided

  • 3 15-ounce containers whole-milk ricotta cheese

  • 4 cups grated mozzarella cheese, divided

  • 2 cups grated Parmesan cheese, divided

  • 5 large eggs

  • 1 9-ounce package no-boil lasagna noodles

Preheat oven to 350 degrees.

In large skillet over medium-high heat, heat the olive oil, then add onions, shallots and garlic. Saute until soft, about 6 minutes. Increase heat to high, add mushrooms and cook until tender, stirring constantly, about 3 minutes. Season with kosher salt and pepper. Transfer mushroom mixture to bowl; set aside.

Add squash, 3 tablespoons thyme and 3 tablespoons sage to same skillet. Cover and simmer over medium heat until squash is just tender, about 6 minutes. Uncover and cook until squash is very soft but still retains shape, about 5 minutes. Season with salt and pepper.

Mix ricotta, 2 cups mozzarella cheese, 1 1/2 cups Parmesan cheese and remaining 1 tablespoon thyme and 1 tablespoon sage in large bowl. Season to taste with salt and pepper; mix in eggs.

Brush 13-by-9-by-2-inch glass or ceramic baking dish with oil. Spread 1 cup ricotta mixture over bottom. Arrange 3 noodles on top. Spread 1 3/4 cups ricotta mixture over noodles. Arrange 1 1/3 cups squash mixture over that. Sprinkle with 1/2 cup mushrooms and 1 cup mozzarella. Top with 3 noodles, then 1 3/4 cups ricotta mixture, half of remaining squash, 1/2 cup mushrooms, and remaining 1 cup mozzarella. Repeat with noodles, 1 3/4 cups ricotta mixture, remaining squash and remaining mushrooms. Top with 3 noodles. Spread remaining ricotta mixture over; sprinkle with remaining Parmesan. Cover with oiled foil.

Bake lasagna, covered, 35 minutes. Uncover and bake until heated through, about 25 minutes. Let stand 10 minutes before serving. Makes 8 servings.

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© 2007, Philadelphia Daily News Distributed by McClatchy-Tribune Information Services