RECIPE: Butternut Squash

marricgardensSeptember 12, 2008

This is my first year growing butternut squash. I didn't realize they got so big! I have lots of them and need ideas for cooking them. Tonight we had one (one fell of the vine when we tried to detangle it from climbing the tomato and it finished ripening.) and I just baked it. I would love to find other ways to prepare it. Thanks. Marg

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One 2 lb butternut squash
1/2 cup brown sugar, firmly packed
1/2 tsp cinnamon
1/4 tsp nutmeg or ground ginger
1/r tsp salt
3 TBL butter, melted
Peel, seed & slice the squash. Place on a rack in a pot with a tight cover, add water to cover bottom of pot, cover & steam until squash is nearly tender, 12-15 minutes. Drain the squash well.
Preheat oven to 400.
Arrange the squash in 1 or 2 layers in a greased shallow bkaing dish. Mix sugar, spices & salt & sprinkle over the squash. Drizzle w/the melted butter.
Bake until the squash is tender & somewhat glazed, 15-20 minutes. For a deeper glaze, broil a few minutes.~~

2 lb butternut squash
4 TBL unsalted butter
2 TBL honey
1 1/2 tsp dried thyme
Salt & pepper to taste
Cut squash in 1/2; place cut side down on a greased baking sheet & bake in a preheated 400° oven for about 45 minutes or until it pierces easily with a fork. Turn squash over & let it cool enough to handle. Remove seeds & discard. Scoop out the pulp & place in a processor fitted with the steel blade. Add 4 TBL butter, cut in pieces, 2 TBL honey, 1 1/2 tsp thyme & salt & pepper. Process until smooth & completely mixed, about 30 seconds. Place mixture in a small buttered baking dish & heat in a 400° oven for 20 minutes until slightly bubbly.~~Mt. Vernon Cookbook

    Bookmark   September 12, 2008 at 8:24PM
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Thanks ginger. These sound great, especially the glazed butternut. Can't wait to try them! Marg

    Bookmark   September 13, 2008 at 9:26AM
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This is my favorite recipe for Butternut Squash soup. I halve the squash, clean out the strings and seeds, then bake the squash halves, cut side down, on a greased cookie sheet until the flesh is softened. Cool, scoop the flesh out of the skin shell and add to the soup.

1 TB unsalted butter or olive oil
1 large onion, chopped
1 butternut squash (about 2-2 1/2 pounds) peeled, seeded, and chopped (5 cups) or baked as above
1 tart apple, unpeeled, cored, and chopped
12 whole almonds (I do not add the almonds)
5 cups chicken stock
1/2 t. dried marjoram or 1 1/2 t. fresh chopped
1/2 to 1 1/2 t. curry powder
1 t. or more brown sugar (opt. but I always add)
1/2 cup dry white wine

Melt butter or oil over low heat in a large pot. Add onion and cook, covered, for 10 minutes.

Add remaining ingredients and bring to a boil, lower heat, cover and cook about 20 minutes or until squash is tender.
(Or, add in baked squash and simmer on low for 20-30 minutes). Taste for added salt.

Buzz in the pot with an immersion blender until smooth or carefully transfer soup to a blender and puree until smooth.
Serve hot. Crunchy homemade bread croûtons are nice with this soup.

Suggested variation: substitute an orange, peeled, seeded, and chopped for the apple.

Source:Recipes from the Night Kitchen by Sally Nirenberg.

    Bookmark   September 13, 2008 at 9:31AM
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You're most welcome, Marric. Hope you like them.

    Bookmark   September 13, 2008 at 11:55AM
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This soup is delish!

Butternut Squash Bisque

1T vegetable oil
1T butter
1/2c diced onion
3/4c diced carrot
4c peeled and cubed butternut squash
3c chicken broth
Salt & pepper to taste
1/2c heavy cream
Dash nutmeg

Heat oil and butter in large pot over medium heat, add onion and cook until tender.

Add carrots and squash to pot, pour in broth, add salt, pepper. Bring to a boil, reduce heat and simmer until vegetables are tender.

Transfer to food processor and puree until smooth. Return to pot and stir in cream. Heat through but do not boil. Serve warm with dash of nutmeg.

Here is one I am going to try this weekend. 

Roasted Butternut Squash, Rosemary, and Garlic Lasagne   
Recipe courtesy of Gourmet Magazine 

3 pounds butternut squash, quartered, seeded, peeled, and cut into 1/2\-inch dice (about 9 1/2 cups)   
3 tablespoons vegetable oil   
4 cups milk   
2 tablespoons dried rosemary, crumbled   
1 tablespoon minced garlic   
1/2 stick (1/4 cup) unsalted butter   
4 tablespoons all\-purpose flour   
9 7 x 3 1/2\-inch sheets dry no\-boil lasagne pasta   
1 1/3 cups freshly grated Parmesan (about 5 ounces)   
1 cup heavy cream   
1/2 teaspoon salt   
Garnish: Fresh rosemary sprigs 

Preheat oven to 450 degrees F. 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 F. 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 lasagne 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 lasagne 10 minutes more, or until top is bubbling and golden. Let lasagne stand 5 minutes. Garnish each serving with rosemary. 

    Bookmark   September 20, 2008 at 10:07AM
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We really enjoy this in the fall/winter as a change from the usual starch side dishes.


Excellent served with pork loin or chops, also delicious as a brunch selection.


4 Cups Butternut Squash, Peeled & Diced into 1" Cubes
1 Tablespoon Olive Oil
5 Large Eggs
2 Cups Milk
½ Teaspoon Ground Sage
½ Teaspoon Cumin
½ Teaspoon Ground Thyme
½ Teaspoon Salt
1 Teaspoon Black Pepper
5 Slices Day-Old White Sandwich Bread, Crusts Removed & Cut into 1" Cubes
1 Granny Smith Apple, Peeled, Cored, & Diced into ½" Cubes
5 Slices Bacon, Cooked until crispy, & Crumbled

1.) Pre-heat oven to 400 degrees.

2.) Wash, peel, & dice into 1" cubes the butternut squash. Place squash into medium-sized bowl & toss with the 1 Tablespoon olive oil. Place squash cubes on a lightly oiled baking sheet. Roast until just barely fork tender, about 30-40 minutes. When roasted, remove the baking sheet from the oven & allow the squash cubes to cool on the baking sheet for about 30 minutes.

3.) While the squash cubes are roasting, in a large mixing bowl beat the eggs until they turn a light yellow. Add the milk, sage, cumin, thyme, salt, & pepper. Beat until the eggs, milk, & spices are well blended.

4.) Add the bread cubes to the egg/milk mixture & using a wooden spoon gently push the bread cubes down into the egg/milk mixture to evenly coat all of the cubes with liquid. Cover the bowl with plastic wrap & refrigerate until the squash cubes are roasted & thoroughly cool.

5.) Fry the bacon until crisp. Allow to drain on paper towels. When cool enough to handle, crumble the bacon. Place the bacon in a small dish, cover, & refrigerate until needed.

6.) When the squash cubes are thoroughly cool, reheat the oven to 350 degrees.

7.) Remove the egg/milk/bread mixture from the refrigerator & add the butternut squash cubes. Gently fold to evenly distribute.

8.) Peel, core, & dice the Granny Smith apple into ½" cubes. Add the apple cubes to the mixture & gently fold to incorporate.

9.) Pour the mixture into greased 9"x12" oven-proof baking dish & spread the mixture around the pan to evenly distribute. Top with the crumbled bacon.

10.) Bake in a bain marie at 350 degrees for 40-45 minutes, or until a dinner knife inserted about 1" from the center comes out clean. Do not overbake.

11.) Allow to cool & setup for five minutes before serving.

Yield: 8 Servings


    Bookmark   September 22, 2008 at 9:20AM
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