4 Tbsp unsalted butter
1 onion, peeled and coarsely chopped
2 carrots, coarsely chopped
2 large ribs celery, coarsely chopped
2 large cloves garlic, peeled and minced
1 1/2 lbs Butternut squash, peeled, seeded,
and cut into 1/2 inch dice
4 cups chicken stock
1 1/2 tsp fresh thyme leaves
1/2 tsp ground allspice
2 Tbsp Calvados or other apple brandy
Coarse salt and freshly ground black pepper
8 ounces (1 cup) Crème Fraiche
Melt the butter in a large heavy-bottomed soup pot over med-high heat. Add the onion, carrots, celery and garlic and sauté just until the garlic begins to color, about 10 min. Stir in the squash and stock and bring to a boil. Reduce the heat, partially cover, and simmer until the squash is very tender, 15-20 minutes. Remove the pot from the heat and allow to cool for at least 10 minutes.
Transfer the contents of the soup pot to a blender, in batches if necessary, and puree. Return the puree to the pot. Place it over medium heat, and stir in the thyme, allspice, and Calvados. Bring to a gentle simmer, and season to taste with salt and pepper. Ladle into large soup bowls, and swirl a large spoonful of crème fraiche into each. Serve hot. Note: Pumpkin, acorn, Hubbard, turban or buttercup squashes can be substituted for Butternut.
From Hay Day Country Market Cookbook by Kim Rizk
Showing posts with label Winter Squash. Show all posts
Showing posts with label Winter Squash. Show all posts
Sweet Winter Squash Pie
Serves 8 to 10
1 10” single pie crust, unbaked
3 cups cooked, pureed winter squash
2 Tbsp molasses
3/4 cup honey
1/4 tsp ground cloves
3 tsp ground cinnamon
1 1/2 tsp ground ginger
1/2 tsp salt
4 eggs, lightly beaten
1 1/2 cups cream
Preheat oven to 400. In a large bowl, combine the squash, molasses, honey, spices, salt, eggs and cream. Mix until completely smooth. Pour the filling in to the prepared pie crust and bake for 10 minutes. Reduce the heat to 350 and bake for another 45 minutes, until the custard is set.
The City Gardeners Cookbook (Seattle’s P-Patch Gardens)
1 10” single pie crust, unbaked
3 cups cooked, pureed winter squash
2 Tbsp molasses
3/4 cup honey
1/4 tsp ground cloves
3 tsp ground cinnamon
1 1/2 tsp ground ginger
1/2 tsp salt
4 eggs, lightly beaten
1 1/2 cups cream
Preheat oven to 400. In a large bowl, combine the squash, molasses, honey, spices, salt, eggs and cream. Mix until completely smooth. Pour the filling in to the prepared pie crust and bake for 10 minutes. Reduce the heat to 350 and bake for another 45 minutes, until the custard is set.
The City Gardeners Cookbook (Seattle’s P-Patch Gardens)
Roasted Winter Squash and Apples
Serves 8 to 10
2 pounds winter squash (about 4 cups cubed)
2 lbs firm, tart apples
2 tsp lemon juice
1 1/2 Tbsp olive oil
1/2 tsp salt
Peel and seed your squash and cut it in large cubes or in slices, whatever works for you. Cut the apples in quarters, and core them, then toss them with the lemon juice.
Put the squash pieces in a big bowl, drizzle them with the olive oil, sprinkle on a little salt, and turn them over and over with your hands until all are lightly and evenly coated with oil.
Combine the squash with the apples and spread them on a baking sheet. Roast them at 400 for about an hour, turning and moving them every 20 minutes or so.
The New Vegetarian Epicure by Anna Thomas
2 pounds winter squash (about 4 cups cubed)
2 lbs firm, tart apples
2 tsp lemon juice
1 1/2 Tbsp olive oil
1/2 tsp salt
Peel and seed your squash and cut it in large cubes or in slices, whatever works for you. Cut the apples in quarters, and core them, then toss them with the lemon juice.
Put the squash pieces in a big bowl, drizzle them with the olive oil, sprinkle on a little salt, and turn them over and over with your hands until all are lightly and evenly coated with oil.
Combine the squash with the apples and spread them on a baking sheet. Roast them at 400 for about an hour, turning and moving them every 20 minutes or so.
The New Vegetarian Epicure by Anna Thomas
Oven-Roasted Squash with Garlic & Parsley
Choose a favorite winter squash—butternut, acorn, kabocha, Hubbard—and peel and seed it. Cut into 1-inch chunks and toss with olive oil, salt and pepper. Spread the chunks evenly on a baking sheet and roast at 375 for 40 minutes, until tender throughout and lightly browned, stirring occasionally with a spatula to prevent burning.
Peel and chop very fine a few cloves of garlic and sauté in olive oil for just a minute, being careful not to brown. Toss the squash with the garlic and a handful of chopped parsley, taste and adjust the seasoning, and serve.
Note: You can also toss in chopped garlic with the squash before roasting, but in order not to burn the garlic, add a splash of water when you put the squash in the oven, and stir the squash more often as it roasts.
Chez Panisse Vegetables by Alice Waters
Peel and chop very fine a few cloves of garlic and sauté in olive oil for just a minute, being careful not to brown. Toss the squash with the garlic and a handful of chopped parsley, taste and adjust the seasoning, and serve.
Note: You can also toss in chopped garlic with the squash before roasting, but in order not to burn the garlic, add a splash of water when you put the squash in the oven, and stir the squash more often as it roasts.
Chez Panisse Vegetables by Alice Waters
Delicata Squash with Wild Rice
2 Delicata squash
Salt
Pepper
1 Tbsp olive oil
1 small red onion, diced
1/2 cup dry sherry
2 cups cooked wild rice
1/2 bunch parsley, chopped
1/2 cup sour cream
1/2 cup walnuts, toasted
1/3 cup cream cheese
1/2 cup milk
1 Tbsp lemon juice
1 Tbsp cinnamon
Halve the squash and scrape out the seeds. Lightly salt and pepper the squash. Arrange squash, cut side down, in a baking dish with about 1 inch of water. Cover and bake at 375 until a fork can easily pierce the flesh. Meanwhile, heat oil in a large skillet over medium heat. Add the onion and sauté until soft, about 10 minutes. Stir in the sherry and 1/2 tsp pepper and simmer 3 minutes. Stir in the cooked wild rice and heat through. Add the parsley and mix well. Keep warm. In a blender, puree the sour cream, toasted walnuts, cream cheese, milk, lemon juice, cinnamon and 1/2 tsp salt. Add a little extra milk if needed to make a smooth sauce. Reserve. Spoon the wild rice mixture into the squash cavities, pour walnut sauce over squash and serve immediately.
One United Harvest by Julie Sochacki
Salt
Pepper
1 Tbsp olive oil
1 small red onion, diced
1/2 cup dry sherry
2 cups cooked wild rice
1/2 bunch parsley, chopped
1/2 cup sour cream
1/2 cup walnuts, toasted
1/3 cup cream cheese
1/2 cup milk
1 Tbsp lemon juice
1 Tbsp cinnamon
Halve the squash and scrape out the seeds. Lightly salt and pepper the squash. Arrange squash, cut side down, in a baking dish with about 1 inch of water. Cover and bake at 375 until a fork can easily pierce the flesh. Meanwhile, heat oil in a large skillet over medium heat. Add the onion and sauté until soft, about 10 minutes. Stir in the sherry and 1/2 tsp pepper and simmer 3 minutes. Stir in the cooked wild rice and heat through. Add the parsley and mix well. Keep warm. In a blender, puree the sour cream, toasted walnuts, cream cheese, milk, lemon juice, cinnamon and 1/2 tsp salt. Add a little extra milk if needed to make a smooth sauce. Reserve. Spoon the wild rice mixture into the squash cavities, pour walnut sauce over squash and serve immediately.
One United Harvest by Julie Sochacki
Squash Pie
3/4 cup sugar
1 Tbsp flour
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
2 large Eggs
1 cup milk
1 1/2 cup mashed cooked butternut squash
1 9" pie shell
Because of its Thanksgiving associations, pumpkin has become the pre-eminent squash for pie-making. Many 19th century connoisseurs, however, insisted that other winter squashes had a more refined flavor. This recipe would also work with acorn and other squashes.
Heat milk and squash together in double boiler. In bowl, mix sugar, flour, salt, ginger, nutmeg and cinnamon. Then add eggs. Beat well with rotary beater. Add mixture to milk and squash in double boiler. Stir together well. Do not boil.
Pour warm filling into pie shell. Bake at 400'F. 10 minutes, then reduce heat to 350'F and bake until pie sets, about 15-20 minutes.
From Yankee Magazine’s “Great New England Recipes”
1 Tbsp flour
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
2 large Eggs
1 cup milk
1 1/2 cup mashed cooked butternut squash
1 9" pie shell
Because of its Thanksgiving associations, pumpkin has become the pre-eminent squash for pie-making. Many 19th century connoisseurs, however, insisted that other winter squashes had a more refined flavor. This recipe would also work with acorn and other squashes.
Heat milk and squash together in double boiler. In bowl, mix sugar, flour, salt, ginger, nutmeg and cinnamon. Then add eggs. Beat well with rotary beater. Add mixture to milk and squash in double boiler. Stir together well. Do not boil.
Pour warm filling into pie shell. Bake at 400'F. 10 minutes, then reduce heat to 350'F and bake until pie sets, about 15-20 minutes.
From Yankee Magazine’s “Great New England Recipes”
Maple Squash Souffle
3 cups cooked winter squash
1/4 cup milk
3 Tbsp flour
3 eggs, beaten
1/2 tsp salt
1/4 tsp nutmeg
ground pepper, to taste
3 Tbsp maple syrup
Preheat oven to 350 degrees. Combine all ingredients and beat well. Spoon into a buttered 1-quart casserole. Place immediately into a hot oven and bake about 35 minutes, until top is golden.
From Yankee Magazine
1/4 cup milk
3 Tbsp flour
3 eggs, beaten
1/2 tsp salt
1/4 tsp nutmeg
ground pepper, to taste
3 Tbsp maple syrup
Preheat oven to 350 degrees. Combine all ingredients and beat well. Spoon into a buttered 1-quart casserole. Place immediately into a hot oven and bake about 35 minutes, until top is golden.
From Yankee Magazine
Delicata Squash Puree
2 lbs. Delicata Squash
1 lb. potatoes, peeled and quartered
1 cup heavy cream or half & half
2 Tbsp. butter or olive oil
1/4 c. finely chopped fresh chives
salt and fresh ground black pepper to taste
Split the squash in half and scoop out the seeds. Peel the outer skin and cut the squash into 3-inch pieces. Place squash and potatoes in a large saucepan and fill with water and 1/2 tsp. salt. Bring to a boil and cook until both the squash and potatoes are fork-tender (30-40 minutes). Drain liquid (reserving about 1 cup) and add in cream and butter. Using a potato masher, mix well. Add chives and season to taste with salt and pepper. Add cooking liquid if you want it a bit thinner consistency.
From www.seedsofknowledge.com
1 lb. potatoes, peeled and quartered
1 cup heavy cream or half & half
2 Tbsp. butter or olive oil
1/4 c. finely chopped fresh chives
salt and fresh ground black pepper to taste
Split the squash in half and scoop out the seeds. Peel the outer skin and cut the squash into 3-inch pieces. Place squash and potatoes in a large saucepan and fill with water and 1/2 tsp. salt. Bring to a boil and cook until both the squash and potatoes are fork-tender (30-40 minutes). Drain liquid (reserving about 1 cup) and add in cream and butter. Using a potato masher, mix well. Add chives and season to taste with salt and pepper. Add cooking liquid if you want it a bit thinner consistency.
From www.seedsofknowledge.com
Baked Delicata Squash
1 Delicata Squash
1-2 Tbsp. butter
salt and freshly ground black pepper
Cut off the ends of squash, cut in half lengthwise. Remove the seeds. Leaving the skins on, cut the squash into 1/2-inch wide lengths. Place these on a baking sheet, dot with butter, and sprinkle generously with salt and pepper. Roast at 375 degree F. oven until soft. This is the basic recipe. You can add herbs, spices or honey to it if you wish.
From www.seedsofknowledge.com
1-2 Tbsp. butter
salt and freshly ground black pepper
Cut off the ends of squash, cut in half lengthwise. Remove the seeds. Leaving the skins on, cut the squash into 1/2-inch wide lengths. Place these on a baking sheet, dot with butter, and sprinkle generously with salt and pepper. Roast at 375 degree F. oven until soft. This is the basic recipe. You can add herbs, spices or honey to it if you wish.
From www.seedsofknowledge.com
Winter Squash Ice Cream
Makes about 2 quarts
6 egg yolks
2 cups heavy (whipping) cream
2 cups milk
1 tsp vanilla extract
¼ cup granulated sugar 2 cups pureed cooked winter squash (~1 lb. peeled squash)
¼ cup firmly packed brown sugar
pinch of salt
In the top of a double boiler off the heat, beat the egg yolks until light and frothy. Add the milk, granulated and brown sugars, and salt and beat until creamy. Place over simmering water in the bottom container of the double boiler and cook, stirring constantly, until the custard coats the back of a metal spoon, about 10-15 minutes.
Remove from the heat, stir in the cream, vanilla extract, and the puree. Cover and refrigerate until very cold, preferably overnight. Pour into the container of an ice cream maker and freeze according to manufacturer’s directions.
To make this rich dessert even more decadent, crown it with toasted pecans, your favorite warmed butterscotch or caramel sauce, and whipped cream.
Submitted by Cheryl Rowell from James McNair’s Squash Cookbook
6 egg yolks
2 cups heavy (whipping) cream
2 cups milk
1 tsp vanilla extract
¼ cup granulated sugar 2 cups pureed cooked winter squash (~1 lb. peeled squash)
¼ cup firmly packed brown sugar
pinch of salt
In the top of a double boiler off the heat, beat the egg yolks until light and frothy. Add the milk, granulated and brown sugars, and salt and beat until creamy. Place over simmering water in the bottom container of the double boiler and cook, stirring constantly, until the custard coats the back of a metal spoon, about 10-15 minutes.
Remove from the heat, stir in the cream, vanilla extract, and the puree. Cover and refrigerate until very cold, preferably overnight. Pour into the container of an ice cream maker and freeze according to manufacturer’s directions.
To make this rich dessert even more decadent, crown it with toasted pecans, your favorite warmed butterscotch or caramel sauce, and whipped cream.
Submitted by Cheryl Rowell from James McNair’s Squash Cookbook
Squash Pancakes
1 cup flour 2 cups pureed cooked winter squash (~1 lb peeled squash)
1 tsp baking powder
3 Tbs. maple syrup or molasses to taste
½ tsp salt
3 Tbs. milk or buttermilk
1 tsp ground allspice
1 Tbs. butter, melted
½ tsp ground cinnamon
1 egg
Sift together flour, baking powder, salt, allspice, and cinnamon, Reserve. Beat the egg in separate bowl, add the squash, maple syrup or molasses, milk or buttermilk, and butter. Blend in the dry ingredients to form a smooth batter.
To make each pancake, spoon a heaping tablespoon of batter onto a lightly greased preheated griddle; flatten with spoon to about ½ inch thickness. Cook until the underside is golden brown, about 3-4 minutes. Turn and cook on the other side, about 5 mins. (until golden brown). Grease griddle as needed to prevent sticking. Serve immediately.
Variations: Stir ½ cup chopped walnuts, pecans, or hazelnuts into the batter just before
cooking. Also, you can use 1 part whole wheat flour or buckwheat flour and 2 parts all
purpose flour.
Submitted by Cheryl Rowell from James McNair’s Squash Cookbook
1 tsp baking powder
3 Tbs. maple syrup or molasses to taste
½ tsp salt
3 Tbs. milk or buttermilk
1 tsp ground allspice
1 Tbs. butter, melted
½ tsp ground cinnamon
1 egg
Sift together flour, baking powder, salt, allspice, and cinnamon, Reserve. Beat the egg in separate bowl, add the squash, maple syrup or molasses, milk or buttermilk, and butter. Blend in the dry ingredients to form a smooth batter.
To make each pancake, spoon a heaping tablespoon of batter onto a lightly greased preheated griddle; flatten with spoon to about ½ inch thickness. Cook until the underside is golden brown, about 3-4 minutes. Turn and cook on the other side, about 5 mins. (until golden brown). Grease griddle as needed to prevent sticking. Serve immediately.
Variations: Stir ½ cup chopped walnuts, pecans, or hazelnuts into the batter just before
cooking. Also, you can use 1 part whole wheat flour or buckwheat flour and 2 parts all
purpose flour.
Submitted by Cheryl Rowell from James McNair’s Squash Cookbook
Baked Winter Squash with Molasses
1 large winter squash
3 Tbs soft butter
2 tsp sugar
1 ½ tsp water
1/2 tsp salt
3 Tbs molasses, light or dark
Cook halved and seeded squash in salted water for about 20 minutes. Place halves into baking dish. Make mixture of the other ingredients. Fill squash and bake in 350 degree oven until tender.
submitted by Lenore Cadwell
3 Tbs soft butter
2 tsp sugar
1 ½ tsp water
1/2 tsp salt
3 Tbs molasses, light or dark
Cook halved and seeded squash in salted water for about 20 minutes. Place halves into baking dish. Make mixture of the other ingredients. Fill squash and bake in 350 degree oven until tender.
submitted by Lenore Cadwell
Pumpkin or Winter Squash Ravioli
Recipe 1 (easier) – in a sage vegetable stock
1 cup cooked or canned pumpkin
½ tsp each salt and pepper
¼ cup nonfat ricotta
48 round wonton wrappers
¼ cup grated Parmesan cheese
2 cups vegetable stock
1/8 tsp nutmeg
10 fresh sage leaves cut in thin strips
additional Parmesan cheese
Puree pumpkin or squash in a blender or food processor with the ricotta, Parmesan, nutmeg and salt & pepper. Place a generous Tbs. of this mixture in the center of a wonton. Moisten edge with water. Cover with another wrapper and press edges firmly to seal. In a medium sauce pan, bring the vegetable stock to a boil, add sage. Reduce heat, cover and simmer for 10 minutes. Transfer to a shallow oven proof serving dish. Bring water to a boil; add raviolis and cook for approximately 4 minutes and place in the oven dish.
Recipe 2 (more involved) – with a hazelnut sorrel cream sauce
2 ½ cups pumpkin puree
1 egg, beaten
2 large carrots, cooked and pureed
2 Tbs real maple syrup
2 onions, diced
2 ½ pounds fresh pasta sheets
1 clove garlic,
minced salt and fresh ground black pepper to taste
2 teaspoons ground coriander seed
1 cup hazelnuts
½ tsp each ground mace & allspice
1/3 pound grated Parmesan cheese
1 cup unsalted butter 1 pinch ground cardamom
3 cups heavy whipping cream
1 pinch cayenne and white pepper salt to taste
3 cloves garlic, minced
2 cups shredded sorrel, stems removed
Saute the onions, garlic, and spices in butter until the onions are soft. Stir together with the pureed vegetables. Add cheese, maple syrup, egg, salt, and black pepper. Adjust seasoning. Set the filling aside.
Preheat the oven to 400oF. Toast the hazelnuts in a shallow pan on the middle rack for 10 to 12 minutes, or until brown and fragrant. When they are cool enough to handle, wrap the nuts tightly in a lint-free towel, and vigorously rub nuts against the towel. Continue rubbing until the nuts are almost blond.
Cook the cream, garlic, cayenne, and white pepper over high heat; stir often, and adjust heat to keep the cream from boiling over. When the cream is thick enough to coat the back of a spoon, add a pinch salt. Adjust seasoning. Remove sauce from heat until you're ready to use it.
You may use fresh pasta sheets and a ravioli cutter, or wonton wrappers as above. If using fresh pasta sheets, place dollops ½ inch apart with ½ Tbs filling, or for larger – 1 Tbs filling, 1 inch apart. Keep finished ravioli under damp cloth until ready to cook. Cook the ravioli in salted boiling water until al dente. Drain.
Meanwhile, reheat the sauce. Add the shredded sorrel to the sauce; cook just until it wilts -- about 30 seconds. Add half the hazelnuts, turn the heat off, and add the cooked ravioli. Stir gently, and serve immediately. Garnish with remaining hazelnuts.
Submitted by Cheryl Rowell – (recipe 2 was taken from allrecipes.com)
1 cup cooked or canned pumpkin
½ tsp each salt and pepper
¼ cup nonfat ricotta
48 round wonton wrappers
¼ cup grated Parmesan cheese
2 cups vegetable stock
1/8 tsp nutmeg
10 fresh sage leaves cut in thin strips
additional Parmesan cheese
Puree pumpkin or squash in a blender or food processor with the ricotta, Parmesan, nutmeg and salt & pepper. Place a generous Tbs. of this mixture in the center of a wonton. Moisten edge with water. Cover with another wrapper and press edges firmly to seal. In a medium sauce pan, bring the vegetable stock to a boil, add sage. Reduce heat, cover and simmer for 10 minutes. Transfer to a shallow oven proof serving dish. Bring water to a boil; add raviolis and cook for approximately 4 minutes and place in the oven dish.
Recipe 2 (more involved) – with a hazelnut sorrel cream sauce
2 ½ cups pumpkin puree
1 egg, beaten
2 large carrots, cooked and pureed
2 Tbs real maple syrup
2 onions, diced
2 ½ pounds fresh pasta sheets
1 clove garlic,
minced salt and fresh ground black pepper to taste
2 teaspoons ground coriander seed
1 cup hazelnuts
½ tsp each ground mace & allspice
1/3 pound grated Parmesan cheese
1 cup unsalted butter 1 pinch ground cardamom
3 cups heavy whipping cream
1 pinch cayenne and white pepper salt to taste
3 cloves garlic, minced
2 cups shredded sorrel, stems removed
Saute the onions, garlic, and spices in butter until the onions are soft. Stir together with the pureed vegetables. Add cheese, maple syrup, egg, salt, and black pepper. Adjust seasoning. Set the filling aside.
Preheat the oven to 400oF. Toast the hazelnuts in a shallow pan on the middle rack for 10 to 12 minutes, or until brown and fragrant. When they are cool enough to handle, wrap the nuts tightly in a lint-free towel, and vigorously rub nuts against the towel. Continue rubbing until the nuts are almost blond.
Cook the cream, garlic, cayenne, and white pepper over high heat; stir often, and adjust heat to keep the cream from boiling over. When the cream is thick enough to coat the back of a spoon, add a pinch salt. Adjust seasoning. Remove sauce from heat until you're ready to use it.
You may use fresh pasta sheets and a ravioli cutter, or wonton wrappers as above. If using fresh pasta sheets, place dollops ½ inch apart with ½ Tbs filling, or for larger – 1 Tbs filling, 1 inch apart. Keep finished ravioli under damp cloth until ready to cook. Cook the ravioli in salted boiling water until al dente. Drain.
Meanwhile, reheat the sauce. Add the shredded sorrel to the sauce; cook just until it wilts -- about 30 seconds. Add half the hazelnuts, turn the heat off, and add the cooked ravioli. Stir gently, and serve immediately. Garnish with remaining hazelnuts.
Submitted by Cheryl Rowell – (recipe 2 was taken from allrecipes.com)
Cheese-Stuffed Whole Winter Squash
Serves 6-8
1 – 4-5 lb whole winter sqash (buttercup works well – smaller squash can be done as individual serving bowls)
¼ lb or 1 stick butter 1 cup heavy (whipping) cream
1 cup finely chopped yellow onion
~ 1 ½ cups light cream or half and half
1 tsp minced or pressed garlic
¾ cup freshly shredded Swiss cheese
1 ¾ cups unseasoned fine dry bread crumbs
salt; fresh ground pepper and nutmeg
Cut off and reserve the top of the squash to use as a lid. With a large spoon, scoop out the seeds and stringy portions. Reserve. Preheat oven to 400oF. Heat butter in a sauté pan or skillet over medium heat. Add onion and cook until very soft and golden, ~10 mins. Stir in garlic and cook 1 min longer. Add bread crumbs and stir to coat thoroughly with butter. Remove from heat and combine with the cheese, heavy cream, 1 cup of the light cream (or ½ and ½), salt, pepper and nutmeg to taste.
Place squash in shallow baking pan. Fill the squash to within ½ inch of the rim with the cheese mixture, adding more ½ and ½ if necessary to reach this level. Cover with the reserved lid and wrap stem with foil to prevent it from burning. Bake until the cheese mixture is bubbly and the shell of the squash is soft to the touch on the outside, ~ 1 hour.
Transport the squash to the table for serving and remove the lid. With a long handled spoon, scoop out some of the cooked pulp along with the melted cheese stuffing for each serving.
Submitted by Cheryl Rowell from James McNair’s Squash Cookbook
1 – 4-5 lb whole winter sqash (buttercup works well – smaller squash can be done as individual serving bowls)
¼ lb or 1 stick butter 1 cup heavy (whipping) cream
1 cup finely chopped yellow onion
~ 1 ½ cups light cream or half and half
1 tsp minced or pressed garlic
¾ cup freshly shredded Swiss cheese
1 ¾ cups unseasoned fine dry bread crumbs
salt; fresh ground pepper and nutmeg
Cut off and reserve the top of the squash to use as a lid. With a large spoon, scoop out the seeds and stringy portions. Reserve. Preheat oven to 400oF. Heat butter in a sauté pan or skillet over medium heat. Add onion and cook until very soft and golden, ~10 mins. Stir in garlic and cook 1 min longer. Add bread crumbs and stir to coat thoroughly with butter. Remove from heat and combine with the cheese, heavy cream, 1 cup of the light cream (or ½ and ½), salt, pepper and nutmeg to taste.
Place squash in shallow baking pan. Fill the squash to within ½ inch of the rim with the cheese mixture, adding more ½ and ½ if necessary to reach this level. Cover with the reserved lid and wrap stem with foil to prevent it from burning. Bake until the cheese mixture is bubbly and the shell of the squash is soft to the touch on the outside, ~ 1 hour.
Transport the squash to the table for serving and remove the lid. With a long handled spoon, scoop out some of the cooked pulp along with the melted cheese stuffing for each serving.
Submitted by Cheryl Rowell from James McNair’s Squash Cookbook
Butternut, Onion and Apple Casserole
1 butternut squash, peeled and cut into ½ inch chunks (approx. 4 cups total)
2 medium onions (approx. 1 cup), chopped and cooked 1 minute in 1 Tbs. oil
4 large firm apples (approx. 2 cups), sliced
¾ cup cider or apple juice
Steam the squash in a steamer basket 5-6 minutes or until partially cooked. Spread 2 cups squash in the bottom of a buttered 2 quart casserole, top with half the chopped onions and half the chopped apples, then repeat the layers. Pour the cider or juice over the top and bake at 350 degrees for 30-40 minutes, or until done. If you like, add 1 cup whole wheat bread crumbs mixed with 1 teaspoon of toasted sesame seeds as a topping before you bake the casserole. This gives a crunchy top to the dish.
From Take the Apple by Joan and Charles Pratt
2 medium onions (approx. 1 cup), chopped and cooked 1 minute in 1 Tbs. oil
4 large firm apples (approx. 2 cups), sliced
¾ cup cider or apple juice
Steam the squash in a steamer basket 5-6 minutes or until partially cooked. Spread 2 cups squash in the bottom of a buttered 2 quart casserole, top with half the chopped onions and half the chopped apples, then repeat the layers. Pour the cider or juice over the top and bake at 350 degrees for 30-40 minutes, or until done. If you like, add 1 cup whole wheat bread crumbs mixed with 1 teaspoon of toasted sesame seeds as a topping before you bake the casserole. This gives a crunchy top to the dish.
From Take the Apple by Joan and Charles Pratt
Butternut Squash and Tomato Bisque
Serves 6
Ingredients:
3 to 4 tablespoons butter or mild vegetable oil, such as corn or peanut
1 large onion
3 to 4 cups of chicken stock or vegetable stock
1 can (28 ounces) whole tomatoes with their juices
1 tablespoon maple syrup or honey
4 cups freshly made butternut squash puree (or pumpkin puree)
Salt to taste
Preparation:
In a 10-inch skillet, melt the butter or heat the oil over medium-low heat. Add the onion and sauté slowly, stirring often, until limp but not brown, 6 to 7 minutes. Stir in 3 cups of the stock and let simmer, partially covered, about 15 minutes.
Pour the tomatoes with their juice into a food processor. Add maple syrup or honey and puree. Add the butternut squash and puree again. Strain the stock and add the onions to the processor. Puree again. Add the tomato/squash/onion puree to the stock. Season. Reheat and serve hot.
Sage pesto is an excellent garnish.
From Dairy Hollow House Soup and Bread
Ingredients:
3 to 4 tablespoons butter or mild vegetable oil, such as corn or peanut
1 large onion
3 to 4 cups of chicken stock or vegetable stock
1 can (28 ounces) whole tomatoes with their juices
1 tablespoon maple syrup or honey
4 cups freshly made butternut squash puree (or pumpkin puree)
Salt to taste
Preparation:
In a 10-inch skillet, melt the butter or heat the oil over medium-low heat. Add the onion and sauté slowly, stirring often, until limp but not brown, 6 to 7 minutes. Stir in 3 cups of the stock and let simmer, partially covered, about 15 minutes.
Pour the tomatoes with their juice into a food processor. Add maple syrup or honey and puree. Add the butternut squash and puree again. Strain the stock and add the onions to the processor. Puree again. Add the tomato/squash/onion puree to the stock. Season. Reheat and serve hot.
Sage pesto is an excellent garnish.
From Dairy Hollow House Soup and Bread
Roasted Butternut Squash with Brown Butter and Sage
Serves 6
3 lbs. butternut squash (about 2 small)
Salt and pepper to taste
2 tbsp. olive oil
2 tbsp. unsalted butter
2 cloves garlic, chopped (you can use more!)
12 to 16 fresh sage leaves
Heat oven to 475 degrees F. Peel squash and scoop out seeds. Cut flesh into strips about as wide as a finger, then toss w/oil, garlic, salt and pepper, and spread on a baking sheet. Roast, turning once, until squash is tender and well browned, about 30 minutes. Melt the butter over medium heat and cook, stirring constantly, until it begins to brown. When the butter is walnut-colored, pour into a bowl with the sage leaves. Pour over the squash, toss and serve.
Note from Newsletter editor: I like to crisp the sage leaves in the butter. If you add them at the beginning while you are browning it, they will get crispy and crunchy and fragrant. Try it either way!
From live Earth Farm CSA Newsletter
3 lbs. butternut squash (about 2 small)
Salt and pepper to taste
2 tbsp. olive oil
2 tbsp. unsalted butter
2 cloves garlic, chopped (you can use more!)
12 to 16 fresh sage leaves
Heat oven to 475 degrees F. Peel squash and scoop out seeds. Cut flesh into strips about as wide as a finger, then toss w/oil, garlic, salt and pepper, and spread on a baking sheet. Roast, turning once, until squash is tender and well browned, about 30 minutes. Melt the butter over medium heat and cook, stirring constantly, until it begins to brown. When the butter is walnut-colored, pour into a bowl with the sage leaves. Pour over the squash, toss and serve.
Note from Newsletter editor: I like to crisp the sage leaves in the butter. If you add them at the beginning while you are browning it, they will get crispy and crunchy and fragrant. Try it either way!
From live Earth Farm CSA Newsletter
Roasted Butternut Squash
Serves 4
3 T. olive oil
2 peeled butternut squash
2 shallots, finely chopped
1 clove garlic, minced
Salt and freshly ground pepper to taste
Set the oven to 400°. Rub 2 teaspoons of the oil inside an 8-inch baking dish. Cut the squash into 1/2-inch dice. Pile enough squash in the baking dish to make one layer. Sprinkle with some shallots, garlic, salt, and pepper and drizzle with some of the remaining oil. Make a second layer, using the remaining shallots, garlic, and oil.
Cover the dish with foil and bake for 50 – 60 minutes or until the squash is very tender. Baste occasionally with the accumulated juices in the bottom of the dish. Serve at once.
Submitted by Margery Prazar
3 T. olive oil
2 peeled butternut squash
2 shallots, finely chopped
1 clove garlic, minced
Salt and freshly ground pepper to taste
Set the oven to 400°. Rub 2 teaspoons of the oil inside an 8-inch baking dish. Cut the squash into 1/2-inch dice. Pile enough squash in the baking dish to make one layer. Sprinkle with some shallots, garlic, salt, and pepper and drizzle with some of the remaining oil. Make a second layer, using the remaining shallots, garlic, and oil.
Cover the dish with foil and bake for 50 – 60 minutes or until the squash is very tender. Baste occasionally with the accumulated juices in the bottom of the dish. Serve at once.
Submitted by Margery Prazar
Sage and Butternut Squash Risotto
Serves 6 to 8
Kate notes that this dish is somewhat labor intensive, but it is worth all the effort!!
1 medium butternut squash (about 1 lb)
5 ½ tablespoons unsalted butter
about 24 sage leaves
2 cups Arborio rice
salt & pepper
½ cup dry white wine
7 to 8 cups chicken stock
1 medium onion
½ cup grated Reggiano Parmesan cheese, plus extra for garnish
Carefully peel and clean the squash and dice it into very small cubes. Put the diced squash in a
heavy-bottomed pot and cook with a few whole leaves of sage, salt, and 1 cup of the chicken
stock. Cook until tender, but not too soft, about 5-10 minutes. Meanwhile, chop 6 sage leaves
fine and cut the onion into small dice.
Heat the rest of the chicken stock and hold at a low simmer. In another heavy-bottomed
saucepan, heat 3 tablespoons of the butter, add the chopped sage, and cook for a minute or so;
add the onion and continue to cook over medium heat until it is translucent, about 5 minutes.
Add the rice and a pinch of salt and cook over low heat for about 3 minutes, stirring often, until
the rice has turned slightly translucent. Turn up the heat and pour in the white wine. When the
wine has been absorbed, add just enough hot stock to cover the rice, stir well, and reduce the
heat.
Keep the rice at a gentle simmer and continue to add more stock, a ladle or two at a
time, letting each addition be absorbed by the rice. While the rice is cooking, sauté the
remaining sage leaves in butter until crisp.
After 15 minutes, the rice will be nearly cooked. Stir in the cooked squash, the rest of
the butter, and the cheese. Continue cooking for 3 to 5 minutes. Taste for texture and
consistency, adding a little more stock if needed. Adjust the seasoning. When done, serve in
warm bowls and garnish with extra cheese and the sautéed sage leaves.
Submitted by Kate Sullivan from Chez PanisseVegetables by Alice Waters
Kate notes that this dish is somewhat labor intensive, but it is worth all the effort!!
1 medium butternut squash (about 1 lb)
5 ½ tablespoons unsalted butter
about 24 sage leaves
2 cups Arborio rice
salt & pepper
½ cup dry white wine
7 to 8 cups chicken stock
1 medium onion
½ cup grated Reggiano Parmesan cheese, plus extra for garnish
Carefully peel and clean the squash and dice it into very small cubes. Put the diced squash in a
heavy-bottomed pot and cook with a few whole leaves of sage, salt, and 1 cup of the chicken
stock. Cook until tender, but not too soft, about 5-10 minutes. Meanwhile, chop 6 sage leaves
fine and cut the onion into small dice.
Heat the rest of the chicken stock and hold at a low simmer. In another heavy-bottomed
saucepan, heat 3 tablespoons of the butter, add the chopped sage, and cook for a minute or so;
add the onion and continue to cook over medium heat until it is translucent, about 5 minutes.
Add the rice and a pinch of salt and cook over low heat for about 3 minutes, stirring often, until
the rice has turned slightly translucent. Turn up the heat and pour in the white wine. When the
wine has been absorbed, add just enough hot stock to cover the rice, stir well, and reduce the
heat.
Keep the rice at a gentle simmer and continue to add more stock, a ladle or two at a
time, letting each addition be absorbed by the rice. While the rice is cooking, sauté the
remaining sage leaves in butter until crisp.
After 15 minutes, the rice will be nearly cooked. Stir in the cooked squash, the rest of
the butter, and the cheese. Continue cooking for 3 to 5 minutes. Taste for texture and
consistency, adding a little more stock if needed. Adjust the seasoning. When done, serve in
warm bowls and garnish with extra cheese and the sautéed sage leaves.
Submitted by Kate Sullivan from Chez PanisseVegetables by Alice Waters
Winter Squash Baked with Leeks
Serves 4
Prep time 25 mins.; cooking time 20 mins.
1 lb. squash, peeled, de-seeded and cubed
4 Tbs. olive oil
1 lb. leeks, washed, trimmed and chopped roughly
sea salt and black pepper to taste
2 cloves garlic, chopped finely
8-12 fresh sage leaves
In a large saucepan toss the squash, leeks, garlic and olive oil over a medium heat for
5-6 minutes. Season to taste with salt and pepper.
Put the vegetables into a medium baking dish and add the sage leave. Cover with foil
and bake at 425oF for about 20 minutes, until the vegetables are tender.
Submitted by Cheryl Rowell from Linda McCartney On Tour
Prep time 25 mins.; cooking time 20 mins.
1 lb. squash, peeled, de-seeded and cubed
4 Tbs. olive oil
1 lb. leeks, washed, trimmed and chopped roughly
sea salt and black pepper to taste
2 cloves garlic, chopped finely
8-12 fresh sage leaves
In a large saucepan toss the squash, leeks, garlic and olive oil over a medium heat for
5-6 minutes. Season to taste with salt and pepper.
Put the vegetables into a medium baking dish and add the sage leave. Cover with foil
and bake at 425oF for about 20 minutes, until the vegetables are tender.
Submitted by Cheryl Rowell from Linda McCartney On Tour
Subscribe to:
Posts (Atom)