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Butternut Soup Recipe #2

Butternut Soup Recipe #2

Butternut Soup Recipe #1

Butternut Soup Recpe #1

Pumpkins and Winter Squash

Regarding Pumpkins and Winter Squash

"If you are planning to bake pies and/or cakes with winter squash and have a choice, choose a squash with dry flesh," says the new Joy of Cooking. The good news is that we're getting butternut squash in our shares this week, whose flesh, 'Joy of' says, " rich, sweet, dry, and superb." 'Joy of' suggests baking a pumpkin whole: deeply pierce it in 4 to 5 places around the top with a knife – air vents to keep it from exploding. Set squash in a baking dish or rimmed baking sheet (it may ooze sugary juices) and bake in the middle of a 375 degree oven until flesh tests tender when pierced with a thin skewer or knife. A small squash may take 45 minutes... a larger one up to 1 1/2 hours. When done, cut squash in half, scoop out and discard seeds and strings, and use flesh as desired.

Winter Squash Ideas
(from various Bon Appétit clippings)

  •  Pureé roasted butternut squash with orange juice and a touch of ginger.
  •  Season chunks of roasted pumpkin with walnut oil, brown sugar & ground ginger. Toss with dried cranberries.
  •  Mash winter squash with apple butter and a little chicken broth. Top with crispy bits of bacon and fresh thyme.
  • Pureé roasted pumpkin with chicken broth and a little garlic; use it as a sauce for purchased cheese ravioli.
  • This one we love: pumpkin pie bruleé(!) Bake your favorite standard pumpkin pie recipe (i.e., not a chiffon type). Refrigerate until thoroughly cold -- at least 2 hours and up to one day. (It is important to do this chilling step or the pie will not glaze properly under the broiler.) Preheat broiler. Sprinkle pie evenly with 2 tbsp. sugar. Broil until sugar melts and begins to carmelize, turning pie for even browning, about 1 minute. Let pie stand until topping hardens, about 20 minutes. Sprinkle pie evenly again with 2 more tbsp. of sugar. Broil again until sugar browns, about 1 minute. Refrigerate pie until topping hardens, about 30 minutes. Serve or keep refrigerated no more than 2 hours longer (or hard sugar crust will begin to liquefy).

Roasted Butternut Squash with Brown Butter and Sage

Roasted Butternut Squash with Brown Butter and Sage
Serves 6 (but again, can be easily made in more or less quantity to suit)

3 lbs. butternut squash (about 2 small)
2 tbsp. olive oil
2 cloves garlic, chopped (both Mark and I use lots more garlic!)
Salt and pepper to taste
2 tbsp. unsalted butter
12 to 16 fresh sage leaves

Heat oven to 475 degrees F. Peel squash and scoop out seeds. Cut flesh into strips about as wide as a finger, then toss w/oil, garlic, salt and pepper, and spread on a baking sheet. Roast, turning once, until squash is tender and well browned, about 30 minutes. Melt the butter over medium heat and cook, stirring constantly, until it begins to brown. When the butter is walnut-colored, pour into a bowl with the sage leaves. Pour over the squash, toss and serve. Note: We like to crisp the sage leaves in the butter. If you add them at the beginning while you are browning it, they will get crispy and crunchy and fragrant. Try it either way!

Spicy Roasted Squash

Spicy Roasted Squash
from "the Naked Chef," by Jamie Oliver (edited slightly)

1 medium/large butternut squash (2-3 lbs.)
2 tsp. coriander seeds
2 tsp. dried oregano
1/2 tsp. fennel seeds
2 small dried red chiles (or to taste)
1 tsp. salt
1 tsp. freshly ground pepper
1 clove garlic
1 tbsp. olive oil

Preheat oven to 400 degrees. Wash squash, then cut in half lengthwise. Scoop out seeds. Cut squash lengthwise into quarters, then cut quarters in half – you should have approximately 1-inch, boat-shaped wedges of squash. Put them in a bowl. Put all dried herbs and spices in a mortar and pestle and pound them up with the salt and pepper to make a fine powder. Once you've done this, add garlic clove and pound it into the spices. Scrape out contents into the bowl and add oil. Toss squash thoroughly in herb and spice mixture, making sure all pieces are well coated. Place squash pieces in a row, skin side down, on baking tray. Roast 30 minutes, or until tender. The spicy flavor will cook into the squash, and it will crisp slightly. Serve hot, as a side dish.