WINTER SQUASH CREAM SOUP

WINTER SQUASH CREAM SOUP
SERVES 10 AS A FIRST COURSE

This is the type of soup that makes a great first course. It is very light, flavorful and sure to spark the appetite for the remainder of the meal. It can also be served as a light lunch or supper with homemade seasoned croutons.

INGREDIENTS
3 tablespoons unsalted butter
3-1/4 pounds butternut or acorn squash, peeled, seeded and cut into 1/2-inch pieces (about 8 cups)
1 medium onion, chopped
1 medium carrot, chopped
1 celery stalk, chopped
3 large cloves garlic, chopped
4 cups low-sodium chicken broth
1 cup apple juice or cider
1-1/2 teaspoons dried thyme
1 teaspoon rubbed sage
Salt and pepper to taste
1/2 cup dry sherry
1 cup heavy cream
1/2 cup sour cream
3/4 teaspoon ground nutmeg
Chopped chives (for garnish)

Heat the butter in a large saucepan over medium-high heat. Add the squash, onions, carrot, celery and garlic; sauté until slightly softened, about 15 minutes. Add the chicken broth, apple juice, thyme and sage. Bring to a boil, cover and simmer over medium-low heat until vegetables are tender, about 30 minutes. Remove from stove. Puree the vegetables until smooth with a hand blender or in batches in the food processor. Taste for seasoning. Add salt and pepper if desired. (Soup can be made to this point 1 day ahead and kept covered in the refrigerator. )

Return soup to pot and bring to a simmer. Add the sherry and simmer about 2 minutes. Stir in the cream, sour cream and nutmeg until well-combined. Ladle soup into bowls and garnish with chives.

BAKED BUTTERNUT SQUASH

BAKED BUTTERNUT SQUASH

2 tablespoons minced fresh parsley
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes
1/3 cup grated Parmesan cheese

In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.
Transfer to an ungreased shallow 2-qt. baking dish.
Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is just tender.

Spaghetti with garlic-roasted squash

Spaghetti with garlic-roasted squash

Ingredients

16oz spaghetti
1 lb butternut squash, peeled, cut into 1cm/½in cubes
4 tbsp olive oil, plus extra for drizzling
4 garlic clove, crushed
12 sprigs fresh thyme
salt and freshly ground black pepper

Method

1. Preheat the oven to 400F.

2. Cook the pasta according to packet instructions. Drain and set aside to keep warm.

3. Meanwhile, place the squash pieces into a bowl with the olive oil, crushed garlic and six of the thyme sprigs and season with salt and freshly ground black pepper. Mix well to coat the squash, then place the mixture onto a non-stick baking sheet.

4. Transfer the baking sheet to the oven and roast for 8-10 minutes, or until the squash is tender. Remove the sprigs of thyme and discard.

5. To serve, stir the roasted squash into the pasta. Place the pasta into a serving bowl, drizzle over a little olive oil and garnish with a sprig of thyme.

WINTER SQUASH, ONION AND GARLIC SOUP

4 cups leftover roasted winter squash with red onions and garlic (see previous recipe)
4 cups milk
1 teaspoon pumpkin pie spice
Pinch of cumin
Salt to taste

Mash leftover squash mixture with potato masher. Mix with milk and spices. Simmer 20 minutes. Taste, add salt as necessary. Serve immediately.

Makes 6 1-cup servings.

Pumpkin/Winter Squash Muffins

Pumpkin/Winter Squash Muffins

Sift together:
3 cups flour (whole wheat or white)
4 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1/2 cup-3/4 cup sugar (depends on your taste)
1 tsp salt

Mix in a separate bowl:

2 cups finely grated RAW Pumpkin or Winter Squash (this is great with acorn, buttercup, or any other sweet winter squash)
2 eggs
1 cup crushed canned pineapple, with juice
1 stick soft butter

Optional add-ins:

*golden or reg raisins, nuts, grated coconut, sunflower seeds, sesame seeds (add whichever of these to the wet ingredients before mixing w the dry - I love to put golden raisins and sunflower or sesame seeds in particularly)

Preheat oven to 400 degrees, sift together dry ingredients, then add the add the wet ingredients and cut with a pastry blender or fork until JUST blended, do not beat. Fill greased muffin tins 3/4 full, top with a smidge of sesame seeds, and bake for 20 minutes, or until just golden on top. Makes about 18-24 muffins. They store well for a week if kept covered and are GREAT served warm!

STUFFED ACORN SQUASH

STUFFED ACORN SQUASH

3 medium acorn squash
1/2 lb lean ground pork
1/2 lb breakfast sausage meat
1 teaspoon fresh sage leaves, finely minced
1 cup pepperidge farm herb seasoned stuffing cubes
1 cup chicken (or pork) broth
melted butter

If you can't get breakfast sausage meat, use sausages and remove casings. Combine with ground pork and minced sage. Stir in broth and stuffing cubes.

Wash and cut squash into halves; remove seeds. In a large pot, boil the squash partially, with the cut portion facing down in an inch of boiling water. Boil for 5 minutes, then remove and brush liberally with melted butter.

Fill the centers of the partially cooked squash with the stuffing mixture, dividing equally. Bake in a preheated 350F oven for about an hour or until squash is tender. Brush occasionally during the baking with a little melted butter to keep squash moist.

Sweet Dumpling Squash Stuffed with Lemon-Herb Rice

Sweet Dumpling Squash Stuffed with Lemon-Herb Rice

If you want to make the rice look more lemony, add a little turmeric with the lemon juice.

3 Sweet Dumpling or other small winter squash
1 onion, chopped
3 cloves garlic, minced
3 cups cooked brown rice
1/4 cup water
juice of 1/2 large lemon (such as Meyer)
1/2 teaspoon lemon zest
1 tablespoon soy sauce
1/8 cup minced fresh parsley
1/8 cup minced fresh sage
1 teaspoon minced fresh rosemary
1/2 teaspoon dried thyme (or 1 tablespoon fresh, minced)
2 tablespoons pine nuts, lightly toasted
salt and pepper

Preheat oven to 400F. Cut the squash in half and remove seeds and strings. Sprinkle with salt and pepper and place face-down on an oiled baking sheet (I used a silicone sheet liner). Bake for 30 minutes, or until tender. (Different types of squash will take different lengths of time. Test by piercing with a fork in thickest areas.) Remove from oven but keep oven turned on.

While the squash are cooking, prepare the lemon-herbed rice. Spray a non-stick pan with olive oil, heat, and sauté the onion until it begins to brown, about 5 minutes. Add the garlic and cook for another minute. Add the rice, 1/4 cup water, lemon juice and zest, soy sauce, and herbs. Stir well, cover, and cook on low heat just until warm. Add the toasted pine nuts and salt and freshly ground black pepper to taste.

Stuff the rice into the cavities of the squash. Place them upright in a baking dish and drizzle about a teaspoon of water over each. Cover tightly with aluminum foil and bake for about 20 minutes, until hot throughout. Serve warm, garnished with additional fresh herbs, if desired.

STEAMED SQUASH DUMPLINGS

STEAMED SQUASH DUMPLINGS

This makes a nice starter course, but it can become a full meal if you decide to make a large batch of the dumplings.epending on the size of your steamer, you may need to make the dumplings in two batches, but that is OK, because you can cover and set the cooked ones aside without harming the texture. Just reheat in a microwave for about 1 minute. And don't forget to have the duck stock ready. It should be boiling while you are making the dumplings; or microwave it if you made it ahead and want to reheat it right before serving.
Yield: 16 to 18 dumplings (serves 4 to 6)

1 pound pared, seeded squash
1 tablespoon reduced-sodium soy sauce
1 tablespoon grated ginger root
1 teaspoon dark sesame oil
6 tablespoons plain bread crumbs
1 whole egg, well-beaten
4 tablespoons rice flour (or use cornstarch)
1 tablespoon sesame seeds
3 quarts duck stock
chopped spring onions

Steam the squash in a vegetable steamer for 20 minutes, or until soft. Remove and purée. Add the soy sauce, ginger, sesame oil, bread crumbs and beaten egg. Thicken the batter with the rice flour and add the sesame seeds. Set aside to recover for about 25 minutes so that the batter stiffens slightly.

Apple Stuffed Acorn Squash

Apple Stuffed Acorn Squash
Yield: 6 servings

3 medium acorn squash
3 cups chopped and peeled tart apples (Rome, Ida Red, etc.)
1 cup chopped onion
2 tablespoons butter
1 1/2 cups shredded cheddar cheese
1/2 cup raisins
2 tablespoons brown sugar
1 teaspoon cinnamon

 Directions:
Cut squash in half lengthwise; discard seeds. Place squash, cut side down, in a large shallow baking dish. Fill pan with hot water to depth of 1/2-inch. Bake, uncovered, at 350 degrees for 40 minutes; drain.

In a large skillet, saute apple and onion in butter until tender, about 10 minutes.

In a large bowl, combine apple mixture, cheese, raisins, brown sugar and cinnamon. Arrange cooked squash, cut side up in same baking dish. Fill squash with apple mixture. Bake 15 minutes longer or until squash is tender and cheese is melted.

Rigatoni with Pumpkin and Bacon

Rigatoni with Pumpkin and Bacon
Serves 4

Coarse salt
8 slices bacon, coarsely chopped
1 medium onion, halved and thinly sliced
1 sugar pumpkin (about 3 pounds), peeled and halved, seeds removed, and flesh cut into 3/4-inch cubes
1 tablespoon finely chopped fresh sage
1/4 teaspoon allspice
1 1/2 cups homemade or low-sodium store-bought chicken stock
3 tablespoons heavy cream
Freshly ground pepper
1 pound rigatoni
1/2 cup finely grated Parmesan cheese, plus more for serving
2 tablespoons hulled raw pepitas (pumpkin seeds), toasted, for garnish

Directions-

1. Bring a large pot of water to a boil; add salt. Put bacon into a large skillet over medium heat. Cook, stirring, until bacon is almost crisp, about 5 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels; let drain.

2. Add onion to skillet with bacon grease. Cook, stirring, until soft, 12 to 15 minutes. Add pumpkin, sage, 1/2 teaspoons salt, and the allspice. Cook, stirring occasionally, 5 minutes. Add stock and cream; bring to a boil. Reduce heat to medium low, and simmer until pumpkin is soft and sauce has thickened slightly, about 25 minutes. Season with pepper.

3. Meanwhile, add pasta to boiling water, and cook until al dente. Drain pasta, and add to skillet. Add the bacon and Parmesan, and toss to combine. Divide among bowls. Serve with Parmesan on the side, and garnish with pepitas.

Aunt Ruth's Creamy Butternut Squash Soup

Aunt Ruth's Creamy Butternut Squash Soup

Ingredients:

2 lb. butternut squash, halved, seeded, peeled, & cut into 1 inch pieces
1 1/2 cups diced onion (Vidalia preferred)
2 carrots, peeled, and diced
3 (13 3/4 ounce) cans chicken broth
1/2 teaspoon salt (sea salt preferred)
2 tablespoons butter
1/2 cup light cream or heavy cream
sour cream for garnish

Instructions:

In a medium saucepan, combine squash, onion, carrots, broth, and salt. Simmer, uncovered, until squash is very tender (about 40 minutes). Puree soup in a blender or food processor with the butter. Whisk cream
into soup. Serve in wide shallow bowls with a dollop of sour cream.

Note: The butter and cream can be replaced with silken tofu and/or plain yogurt for a much healthier, but just as tasty, version of this soup. Dill weed can also be added for a delicate flavor variation. The soup can also be made in a crock pot/slow cooker, but don't add the cream or yogurt until after it's finished cooking. Often, if slow cooked long enough (on low), the squash and onion completely break down and don't require pureeing.

The resulting soup is not as perfectly smooth as if it's pureed, but it's much smoother than you'd expect... and some people prefer the extra texture. It's up to the chef to decide.

PEANUTTY SQUASH

PEANUTTY SQUASH
Yield: 1 Casserole

8 To 9 Summer squash, thinly sliced
2 c Medium white sauce -- (recipe on cornstarch box)
4 tb Grated cheese
1 c Crushed, unsalted peanuts

Boil squash in a small amount of salted water for 5 minutes; drain.
Put a layer of squash in a buttered casserole dish. Spread with white sauce and sprinkle with cheese and peanuts. Repeat layers, ending with peanuts. Bake at 350 F. for 1 hour.

Roasted Butternut Squash With Sage

Roasted Butternut Squash With Sage

1 medium butternut squash (about 2 pounds)
2 tablespoons chopped fresh sage
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon garlic powder

Preheat oven to 350 F. Peel squash, cut off stem and 1/2 inch of bottom end. Cut squash in half lengthwise. Remove the seeds and pulp. Place flat side down on a cutting board and slice into 1/2 inch pieces.

Mix sage, olive oil, garlic powder, pepper and salt in a bowl and toss squash pieces in the mixture until they are evenly coated.

Place squash pieces in a single layer on a large baking pan or dish. Roast squash for 35-40 minutes or until tender and caramelized, flipping pieces half way through cooking.

Serve hot, garnished with a sprig of fresh or fried sage.

Roasted Butternut Squash, Rosemary and Garlic Lasagna

Roasted Butternut Squash, Rosemary and Garlic Lasagna


3 lbs. butternut squash, quartered, seeded, peeled, and cut into 1/2-inch  dice, about 9 1/2 cups
3 tbsps. vegetable oil
4 cups milk
2 tbsps. dried rosemary, crumbled
2 tbsps. minced garlic
1/4 cup butter
4 tbsps. all-purpose flour
9 7 x 3 1/2 inch sheets dry no-boil lasagna pasta
1 1/3 cups freshly grated Parmesan (about 5 oz.)
1 cup heavy cream
1/2 tsp. salt
Garnish: fresh rosemary sprigs

Preheat oven to 450 degrees and oil 2 large shallow baking pans.
In a large bowl toss squash with oil until coated well and spread in one layer in pans. Roast squash in oven 10 minutes and season with salt. Stir squash and roast 10 to 15 minutes more, or until tender and beginning to turn golden.

While squash is roasting, in a saucepan bring milk to a simmer with rosemary. Heat milk mixture over low heat 10 minutes and pour through a sieve into a large pitcher or measuring cup.

In a large heavy saucepan cook garlic in butter over moderately low heat, stirring until softened. Stir in flour and cook roux, stirring, 3 minutes.
Remove pan from heat and whisk in milk mixture in a stream until smooth. Return pan to heat and simmer sauce, whisking occasionally, about 10 minutes, or until thick. Stir in squash and salt and pepper to taste. Sauce may be made 3 days ahead and chilled, its surface covered with plastic wrap.

Reduce temperature to 375 degrees and butter a baking dish, 13 x 9 x 2 inches.

Pour 1 cup sauce into baking dish (sauce will not cover bottom completely) and cover with 3 lasagna sheets, making sure they do not touch each other.

Spread half of remaining sauce over pasta and sprinkle with 1/2 cup Parmesan. Make one more layer in same manner, beginning and ending with pasta. In a bowl with an electric mixer beat cream with salt until it holds soft peaks and spread evenly over top pasta layer, making sure pasta is completely covered.

Sprinkle remaining 1/3 cup Parmesan over cream. Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagna 10 minutes more, or until top is bubbling and golden. Let lasagna stand 5 minutes. Garnish each serving with rosemary.

Yields 6 servings as a main course or 12 as a side dish

(From Garlic Loving Recipes (Myrtle Killian))

BUTTERNUT SQUASH PIE

BUTTERNUT SQUASH PIE

1 unbaked pie crust
3/4 cup sugar
1 1/2 teaspoon pumpkin pie spice
1/2 teaspoon salt
15 oz. cooked squash (strained)
1 1/2 cups evaporated milk
2 eggs, beaten

Heat oven to 425°F. Place crust in 9-inch pie pan. Combine remaining ingredients. Pour into pan.
Bake 15 minutes; reduce oven temperature to 350°F. Bake 40 - 50 minutes longer.
Store in refrigerator.

Brown Rice and Squash Crockpot "Risotto"

Brown Rice and Squash Crockpot "Risotto"
Servings: 2 - 4

3/4 cup uncooked short-grain brown rice
1 medium acorn or other winter squash, peeled and diced
1 medium onion, chopped
1 large carrot, diced
1 tsp black pepper
4 cups water or veggie "chicken" broth
2 cubes veggie "chicken" boullion if using water
balsamic vinegar (optional)

Ok, so it's not real risotto, but you don't have to babysit it like real risotto and it tastes great!
Sauté onion in non-stick skillet until brown and caramelized.
Add onion and all other ingredients except balsamic vinegar to crock-pot. Cook on high for 3- 4 hours. (Check water towards the end of cooking to make sure it is not getting too dry)
Garnish with a drizzle of balsamic vinegar before serving

BUTTERNUT SQUASH CASSEROLE

BUTTERNUT SQUASH CASSEROLE
Categories: Casseroles, Holiday, Vegetables
Yield: 10 Servings

2 1/2 lb Butternut squash -(up to 5 lb)
1 Carrot (2 if use -more squash)
1 c Rolled oats -(uncooked oatmeal)
12 oz Green peas
1 tb Butter
2 Eggs, beaten -frothy
1 pinch Salt
5 tb Cinnamon sugar -(or less)
1/2 ts Vanilla

Boil squash and carrot together until the carrot is tender. Allow both to cool. Slide skin off carrot. Being careful with squash, remove its seeds and peel. Blend carrots and squash together. Don't over-blend: preserve some texture. Add cinnamon sugar and salt to taste.

Add frothy eggs to carrot/squash mixture. Grease an 8-inch loaf pan. Coat the grease with oatmeal. Mix about 1/2 cup oatmeal into casserole. Gently fold in green peas, then put mixture in casserole pan. Sprinkle remaining oatmeal on top and dot with butter. Bake at 350 degrees F. 30 to 40 minutes until brown on top.
Once cooked, it can be served immediately or frozen for later consumption.

NOTES: * Butternut squash and carrot casserole -- A delicious Thanksgiving or Christmas casserole. My mother makes this at the holidays. I don't know where she originally got the recipe. Yield: Serves 10.

* Cinnamon sugar is a mixture of sugar and powdered cinnamon. Commercial cinnamon sugar mixtures are mostly sugar. My mom prepares her own mixture with the emphasis decidedly on the cinnamon.

BEEF TZIMMES WITH BUTTERNUT SQUASH

I saved the note included in this recipe because it was interesting, but somehow I missed the name of whoever sent it.  I would love to give credit because it looks wonderful.

Tzimmes, for the uninitiated, is a sweet, slow-cooked Jewish stew or casserole that usually features root vegetables, honey, cinnamon and prunes but has as many variations as there are Jewish families. Growing up we ate it mostly for Passover or Rosh Hashanah. I've labelled it as a Thanksgiving recipe as well, simply because of the seasonal nature of the ingredients. The word tzimmes is used to refer to "a state of confusion" or "to make a fuss about something" in Yiddish, though from what I've heard it actually originates from the words zum ("to the") and essen ("eating"). Don't quote me on that, I speak only a bissel of Yiddish.


Some of you have made and enjoyed my vegetarian tzimmes recipe. Well, here's a delicious twist for the meat lovers out there. Slightly adapted from this recipe, this tzimmes features tender, slow-cooked beef and sweet butternut squash. It makes a wonderful and filling main dish. I love it! Many thanks to Mirj, who shared this recipe and considers it a family favorite. Es gezunterheyt!

BEEF TZIMMES WITH BUTTERNUT SQUASH

2 lbs boneless lean beef chuck, trimmed of fat
2 Tbsp vegetable oil
1 large onion, chopped
2 large carrots, peeled and cut in 1 inch chunks
1 tsp salt
Freshly ground black pepper, to taste
2 to 2 1/2 cups water
2 lbs butternut squash
2 tablespoons honey
1/2 teaspoon ground cinnamon
1 1/4 cups prunes, pitted and cut in half
Juice of 1 large orange

Cut beef into 1 1/2- 2 inch pieces and pat them dry. Heat 1 tablespoon of oil in a heavy stew pan. Add the beef cubes in 2 batches, browning each lightly on all sides over medium-high heat and removing browned meat with a slotted spoon to a plate.

Add remaining oil and heat it. Add onion and saute over medium heat, until brown, stirring often. Return meat to pan, along with any juices on plate. Add carrots, salt, a generous amount of fresh ground pepper, and enough water to just cover the meat and vegetables. Bring to a boil, skimming fat off the top occasionally. Cover and simmer over low heat, stirring occasionally, for 1.5 to 2 hours, or until the beef is tender.

Peel the squash and cut it in half lengthwise. Remove seeds from cavity and cut squash into 1" cubes. Add honey, orange juice, cinnamon and squash to the stew, pushing the squash pieces into the liquid. Cover and simmer for 10 to 15 minutes, stirring occasionally. Add prunes and cook for an additional 15 minutes or until squash is tender. Adjust seasoning and serve hot.

Butternut Tart

The recipe for tomato-basil pie reminded me of this tart recipe I have - again using butternut squash which I absolutely love. I suppose this is more of a main dish than a side dish because all you need to do is add a nice salad and you have dinner.

Butternut Tart

6 tablespoons (3/4 stick) butter
1/2 cup peeled apple slices
2 cups cooked pureed butternut squash
1 cup finely chopped onion
1/4 cup packed brown sugar
1/4 cup orange liqueur (such as Grand Marnier, Cointreau, or Triple Sec)
1 tablespoon curry powder
3 eggs
1/2 cup light cream
Salt and pepper to taste
1 baked tart shell or deep dish pie shell (9-inch)

Saute apple in 1 tablespoon butter until tender; puree in blender or processor. Combine with pureed squash in large bowl. Saute onion in 1 tablespoon butter and add to squash. Melt the rest of the butter and add brown sugar, orange liqueur, and curry.

Cook until well blended. Add to squash, long with eggs, cream, and salt and pepper. Whisk until well blended. Pour in pre-baked tart shell and bake at 350 degrees approximately 1 hour. Let stand 10-15 minutes before serving.
Serves 4 to 6.

(From Worldwide Recipes (Michele))

Roasted Squash Soup with Chili and Buttermilk

Roasted Squash Soup with Chili and Buttermilk
Serves 6

1 3-pound butternut squash, peeled, seeded, and cut into ¾-inch cubes (about 12 cups)
3 tablespoons olive oil
Salt and pepper
2 large onions, chopped (about 3 cups)
¾ teaspoon dried or 1 teaspoon minced fresh thyme
1½ teaspoons chili powder
3 garlic cloves, minced
6 cups low-sodium chicken or vegetable broth
¾ cup buttermilk, or more, to taste

Set the oven rack in the middle position and heat oven to 425 degrees. In a large bowl, toss the squash and 1 tablespoon of olive oil to coat. Add ½ teaspoon of salt (or to taste) and pepper to taste, and toss again to distribute the seasonings. Line a large rimmed baking sheet (roughly 18 by 13 inches) with foil, spread the squash evenly in a single layer, and roast until very tender, about 40 minutes, shaking the pan to turn the squash halfway through cooking time. Remove the squash from the oven and cool for 5 minutes.

Meanwhile, in a large saucepan set over medium heat, heat the remaining 2 tablespoons oil until shimmering. Add the onions, thyme, and ½ teaspoon of salt and cook, stirring frequently, until the onions are translucent and lightly golden, about 8 minutes. Add the chili powder and continue to cook, stirring frequently, until fragrant, about 1½ minutes. Add the garlic and continue cooking, stirring frequently, until fragrant, about 40 seconds. Add the broth and roasted squash and stir to distribute.

In a food processor or blender, puree mixture (working carefully and in batches, if necessary) until smooth. Return puree to pot, add buttermilk, and heat on medium-low, stirring occasionally, until soup is heated through. Taste soup and adjust seasoning with pepper and salt, if desired, and serve at once.