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Butternut Squash
- Thread starter jglass
- Start date
Mama Mangia
Super Moderator
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.
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
Super Moderator
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.
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
Super Moderator
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.
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
Super Moderator
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.
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.
Mama Mangia
Super Moderator
I hope you enjoy them!!!
K
KYHeirloomer
Guest
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.
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.
K
KYHeirloomer
Guest
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
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
K
KYHeirloomer
Guest
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.
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.
K
KYHeirloomer
Guest
Squash Rolls
1 pkg active dry yeast
1/4 cup warm water
2/3 cup scalded milk
1 cup cooked & pureed butternut squash (or pumpkin or carrot)
1/3 cup brown sugar
1/2 tsp salt
1/3 cup mjelted butter
2 cups whole wheat flour
2-3 cups unbleached white flour
Generously butter a large baking sheet.
Proof yeast in warm water.
Combine scalded milk, squash, sugar, salt and melted butter. When mixture has cooled to lukewarm add yeast and whole wheat flour. Beat well. Gradually stir in unbleaced white flour until dough is stiff enough to kinead. Turn onto lightly floured surface and knead well, adding flour as necessary to prevent sticking. The dough should be soft & elastic and pleasant to work with.
Place dough in large buttered bowl, turn to coat. Cover and let rise untiol doubled in bulk, about an hour. Punch down. Shape into tangerine-sized balls and place on buttered baking sheet. Cover and let rise until doubled, about 30-45 minutes.
Bake in preheated 400F oven for 20 minutes. Brush tops of rolls with melted butter after removing from oven.
Let cool on wire racks.
Yields 15 rolls.
1 pkg active dry yeast
1/4 cup warm water
2/3 cup scalded milk
1 cup cooked & pureed butternut squash (or pumpkin or carrot)
1/3 cup brown sugar
1/2 tsp salt
1/3 cup mjelted butter
2 cups whole wheat flour
2-3 cups unbleached white flour
Generously butter a large baking sheet.
Proof yeast in warm water.
Combine scalded milk, squash, sugar, salt and melted butter. When mixture has cooled to lukewarm add yeast and whole wheat flour. Beat well. Gradually stir in unbleaced white flour until dough is stiff enough to kinead. Turn onto lightly floured surface and knead well, adding flour as necessary to prevent sticking. The dough should be soft & elastic and pleasant to work with.
Place dough in large buttered bowl, turn to coat. Cover and let rise untiol doubled in bulk, about an hour. Punch down. Shape into tangerine-sized balls and place on buttered baking sheet. Cover and let rise until doubled, about 30-45 minutes.
Bake in preheated 400F oven for 20 minutes. Brush tops of rolls with melted butter after removing from oven.
Let cool on wire racks.
Yields 15 rolls.
K
KYHeirloomer
Guest
So, Janie, how did you prepare those butternuts?
jglass
New member
I made Mama's Parmesan Mashed Butternut Squash and
Caramelized Butternut Squash The Barefoot Contessa Cookbook
I saved all of the recipes from you both to try eventually.
2 medium butternut squash (4 to 5 pounds total)
6 tablespoons unsalted butter, melted
1/4 cup light brown sugar, packed
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 400 degrees F.
Cut off and discard the ends of each butternut squash.
Peel the squash, cut them in half lengthwise, and remove the seeds.
Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet.
Add the melted butter, brown sugar, salt, and pepper.
With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet.
Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize.
While roasting, turn the squash a few times with a spatula, to be sure it browns evenly.
Taste for seasonings and serve hot.
Caramelized Butternut Squash The Barefoot Contessa Cookbook
I saved all of the recipes from you both to try eventually.
2 medium butternut squash (4 to 5 pounds total)
6 tablespoons unsalted butter, melted
1/4 cup light brown sugar, packed
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 400 degrees F.
Cut off and discard the ends of each butternut squash.
Peel the squash, cut them in half lengthwise, and remove the seeds.
Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet.
Add the melted butter, brown sugar, salt, and pepper.
With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet.
Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize.
While roasting, turn the squash a few times with a spatula, to be sure it browns evenly.
Taste for seasonings and serve hot.
K
KYHeirloomer
Guest
Ooh, that does sound good.
Of course, it's hard to top anything Ina gives us.
Of course, it's hard to top anything Ina gives us.