Butternut Squash

[jglass]

I got six nice smaller butternut squash at the flea market today.
Anyone have any of their fav recipes for them to share?

[Mama Mangia]

Orange-Miso Butternut Squash



2 cups butter nut squash, peeled and coarsely, diced
1 cup carrots, thinly sliced
1 cup onions, coarsely chopped
2/3 cup orange juice
1 1/2 tablespoons miso, white; as needed

Dissolve miso in orange juice and set aside.
Cook butter nut squash in water until it just looses its firmness and drain.

Meanwhile saute, in a large skillet, the carrots and onions in broth until
onions are just translucent and the carrots are crisp tender.
Add the squash and orange juice mixture to the carrots and onions.
Continue cooking until the squash has the desired texture and the moisture has boiled off.

Makes 4 servings.

[Mama Mangia]

Parmesan Mashed Butternut Squash



Butternut squash, halved, lengthwise, seeded
2 tsp Extra virgin olive oil
4 tbls Butter, softened
½ tsp Kosher salt
1/8 tsp White pepper
¼ cup Parmesan Reggiano, grated




Carefully cut squash in half using a heavy blade chef's knife. Scrape out the seeds using a spoon.

Rub the cut surfaces of the squash with the extra virgin olive oil.

Place onto a cookie sheet cut side up and roast in a 350 convection oven (or 375 conventional oven) for about 30 to 40 minutes or until the squash is easily pierced with a skewer.

Remove from the oven and let cool slightly at room temperature.

As soon as you can safely handle the squash without burning your hands, scoop out the flesh into a mixing bowl, being sure to remove any burnt bits or pieces of skin.

Place flesh back onto cookie sheet and put back into oven, just until hot (about 3-5 minutes).

Place hot squash in a mixing bowl, add remaining ingredients and mash with a potato masher or a fork to desired consistency. If you like it a little smoother, pass the squash through a food mill before mixing in remaining ingredients.

[Mama Mangia]

ROASTED SQUASH WITH APPLES
SERVES 4

3 c. butternut squash, cut in ½-inch pieces
1 Rome apple, cut into ½-inch pieces
¼ c. unsalted butter, melted
1 T. brown sugar
¼ t. cinnamon
Vanilla ice cream, for serving

Spread in single layer on baking sheet. 425* F. 25 minutes, turning. Serve with ice cream.

[Mama Mangia]

Squash Galette, Smoked Cheddar and Black Bean-Sweet Corn Salsa
Makes 4 servings


1 puff pastry sheet
1 large butternut squash
1 tablespoon olive oil
salt and pepper to taste
1 tablespoon shallots, minced
2 teaspoons garlic, minced
1/3 pound maple smoked cheddar
1 Black Bean-Sweet Corn Salsa (recipe follows)

Okay, this sounds like a lot but it really isn't.

Cut the puff pastry into 6 inch rounds and arrange on a 1/2 sheet pan lined with parchment paper. Cover with parchment paper and place another 1/2 sheet pan on top. Bake in a 350 degree oven for about 25 minutes or until golden brown. This may be done up to 2 days in advance, just keep them wrapped tight after they have cooled.

Peel the squash and cut into 1/4 inch thick rounds. Arrange in a single layer on a sheet pan lined with parchment paper, dressed with olive oil and sprinkled with salt and pepper. Spritz the tops with olive oil and give a little more love. Bake in a 350 degree oven for 20 minutes or until cooked but still al dente.

Lay the cooked squash onto the puff pastry rounds. Top them with some of the shallots and garlic. Then grate the maple smoked cheddar on top and put them back in the oven until ooey gooey. Get them on the plates.

Warm up the salsa and spoon it around.

[jglass]

Thanks Mama!
I got a chicken out of the freezer to thaw for tomorrow and Im def gonna make your Parmesan Mashed Butternut Squash. I have six total so I can make a couple of the others you posted in the next few days.

Thanks again!

[Mama Mangia]

I hope you enjoy them!!!

[KYHeirloomer]

Butternut Squash & Prune Gratin

1 1/2 lb butternut squash, peeled, halved lengthwise, cut into 1/4 slices
1 1/2 cup heavey cream
1 1/8 cup chicken stock
3/4 cup sour cream
2 egg yolks
Kosaher salt
White pepper
3/4 cup prunes in medium dice

Preheat oven to 350F. Butt an 8x8 baking dish.

Combine sauash with salt & pepper. Tosss gently. Arrange half the sqush in bottom of baking dish. Top with the prunes ina single layer, then cover with remaining squash.

Put the cream and stock in a bowl and whisk together. Season with salt & pepper. Pour mixture over the gratin, shaking gently to help cream seep down. Gently press down on squash to settle them evenly. Cover loosely with foil and poke a few holes in the foil. Bake 55 minutes or until tender.

Whisk together the sour cream and egg yolks. Season with salt and pepper. Spread eveyly over gratin. Bake, uncovered, until godlen-brown, about 15 minutes. Remove from oven and let rest 10-15 minutes. Gratin will be wet & lose when right out of oven, so wait for it to set up.

[KYHeirloomer]

Squash Pancakes

1 cup unbleached all purpose flour
1 tsp baking powder
1/2 tsp salt
1 tsp ground allspice
1/2 tsp ground cinnamon
1 egg
2 cups pureed cooked winter squash (from about 1 pound raw squash)
3 tbls maple syrup or molasses, or to taste
3 tbls milk or buttermilk
1 tbls unsalted butter, melted

In a bowl sift together the flour, baking powder, salt, all spice and cinnamon. Reserve.

Beat the egg in a separate bowl, add the squash puree, maple syrup or molasses, milk or buttermilk, and melted 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 a spoon to about 1/2-inch thickness, and cook until the bottom side is golden brown, about 3-4 minutes. Turn and cook on the other side until golden brown, about 5 minutes longer. Grease griddle as needed to prevent burning. Serve immediately.

Makes about 24 3-inch pancakes; serves 4-6

Variations: Stir 1/2 cup chopped walnuts, pecans, or hazelnuts into the batter just before cooking.

from James McNair's Squash Cookbook

[KYHeirloomer]

Squash & Corn Chowder

1 medium butternut squash (about 1 1/2 lbs)
1 heaping cup onion, chopped
2 tbls butter
2 medium potatoes, diced
1/2 tsp dried thyme
2 bay leaves
1/2 tsp dried savory
3 ears corn, scrapped
1 cup milk
3-4 drops hot sauce
Salt & pepper to taste
Water or stock

Slice squash into 1/2 inch rings and disks. Deseed, peel, and cut into small dice.

Put squash, potatoes and onions in a large pot. Add water or stock to 1 inch below level of veggies. Bring to boil, add butter, bay leaves, thyme and savory. Cover and simmer over low heat, stirring once or twice, until vegetables are tender, 20-25 minutes.

Scoop out two heaping cups of solid ingredients, mash them well, and return to soup. Add the cooked corn kernels and enough milk to achieve desired consistency. Season to taste and simmer over very low heat for 10-15 minutes.

Tastes best if allowed to sit at least an hour. Overnight is even better.