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