Butternut Squash Coins with Cilantro Salsa

This recipe is from an ancient copy (1995 to be exact) of Food & Wine. And truthfully it’s all about the salsa. This salsa is great over lots of other vegetables, like grilled eggplant as well as chickpeas and white beans.

For the butternut squash:
Use only the neck.
Peel and slice into 1/4-inch thick “coins”

Work in batches. Heat 3 Tbsp. of olive oil in a wide skillet over medium high heat. Put in a single layer of squash. Cook about 5 minutes, turning once, until lightly browned.

Salsa:
makes about 1 1/3 cups

1 large bunch of cilantro, coarsely chopped
1/2 cup fresh mint leaves, coarsely chopped
3 medium cloves garlic, peeled
Fresh ginger, 2-inch piece, peeled and coarsely chopped
1 serrano chile, coarsely chopped
1/4 cup water

1/2 cup extra-virgin olive oil
1/3 cup lime juice
1 Tbsp. sweet paprika
1 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. salt

In a food processor, combine the cilantro, mint, garlic, ginger, chile and 1/4 cup water and puree until a smooth sauce forms. Add remaining ingredients and pulse to combine.

The salsa can be prepared up to 4 hours ahead. Cover and let stand at room temp.

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Risotto with Butternut Squash & Sage

For you Kelsey.

From The Complete Italian Vegetarian Cookbook by Jack Bishop.

This is a time consuming recipe because you have to cook the squash and then cook the risotto. Shortcut the process by cooking the squash in the microwave (or my favorite, the pressure cooker) with a little broth.

Serves 4

6 cups vegetable stock
1 Tbsp. extra-virgin olive oil
3 Tbsp. butter
1 onion, minced
6 large sage leaves, minced
1 pound butternut squash, peeled and diced into 1/2-inch cubes (about 1/2 small squash)
1/2 cup dry white wine
1 1/2 cups arborio rice
1/2 cup grated Parmesan or Romano cheese
Salt and Pepper to taste

In a medium saucepan, bring stock to a simmer. Keep warm on low heat.

Heat oil and 2 Tbsp. butter in a heavy-bottomed pot (medium size). Add onion, saute until translucent. Stir in minced sage and cook until fragrant, about 30 seconds. Stir in squash and cook 2 minutes, stirring.

If you are cooking the butternut squash in the pot:
Add wine and 1 cup broth, bring to boil. Reduce heat, cover and simmer until tender, about 25 minutes. Add more stock if needed. Uncover and cook off any extra liquid.

Stir in the rice and cook until the rice changes color, about 1 minute. Stir in 1/2 cup stock. (If the squash is cooked in the microwave, stir in the wine, squash and 1/2 cup stock.)

Cook, stirring until the stock is absorbed (not boiled off!).

Add another 1/2 cup stock, repeat. Keep adding stock and stirring until the rice is creamy and cooked about 25 minutes. If you run out of stock add hot water.

Remove from the heat and stir in the cheese and remaining tablespoon of butter.

Serve in soup bowls. Top with more cheese, of course!

In our house this is the main course rounded out with salad, topped with nuts.

Curried Butternut Squash Soup

Surprisingly delicious and simple! But my family loves coconut milk. I had this as a first course to a dinner of Malai Kofta but it is so filling that with a bit of crusty bread and a salad it would be a great meal.

Adapted from Jeanne Lemlin’s Vegetarian Classics, New York, NY: HarpersCollins Publishers Inc., 2001.

2 Tbsp. olive oil
1 onion, finely diced
2 garlic cloves, minced / crushed
1 1/2 Tsp. minced fresh ginger
2 tsp. Madras curry powder
2 cups water
3-4 cups diced butternut squash, about 1 1/2 pounds
1 tsp. sugar
1/2 tsp. salt
1/2 14 oz. can of unsweetened coconut milk
1 Tbsp. lemon juice

Cilantro for garnish

In a large pot, warm the oil. Saute the onion, garlic and ginger until softened, about 5 minutes. Sprinkle on the curry powder and cook another minute, until fragrant.

Add water, squash, sugar and salt. Bring to a boil, and reduce heat to a simmer. Cook 30 minutes, until the squash is very tender.

Puree the soup with an immersion blender or a regular blender / food processor.

Add the coconut milk and lemon juice and simmer 5 minutes.

Serve, sprinkled with finely chopped cilantro if desired.

Stuffed Butternut Squash

Ok, this was supposed to be stuffed Acorn Squash. Morgan likes acorn squash and she wanted bread stuffing.  I got the stuffing ready to go, cut open the squash and it was completely rotten. I did however have a butternut squash sitting on the counter so….

This isn’t really anything new.  It is basically the same recipe as Stuffed Acorn Squash but with bread instead of rice, and a different squash by circumstance. Morgan at least liked the stuffing.

1 large butternut squash, halved and seeded

1 1/2 cups dried stuffing cubes
2 cups chicken or vegetable broth
1 large onion, diced
2 stalks celery, diced
1 large carrot, diced
5 or 6 mushrooms, sliced
1 large apple, diced
1/4 cup craisins or other dried fruit
1/4 cup pepitos, toasted
Bell’s seasoning, to taste (about 1/2 – 1 teaspoon)
salt & pepper
1 egg

Heat 2 tablespoons butter in a large skillet. Saute onion, carrot and celery until softened. Add apple, craisins, Bell’s seasoning and pepitos, salt & pepper and cook another minute or two.

Add the sauteed vegetables to the soaked bread cubes. Stir in one egg to hold the the mixture together.

Salt & pepper the insides of the squash and pile on the stuffing.

Ready to bake

Place the squash halves in a baking dish, cover and bake at 350F until the squash is cooked through – about 1 1/2 hours.

Twice Baked Potatoes with Butternut Squash

This recipe comes from the Vegetarian Times website. I have added roast garlic to the mix, just because I like garlic.  I seldom remember to buy buttermilk so I just use plain milk, although sour cream would be closer.

4 large russet potatoes
1 small butternut squash, halved and seeded
4 garlic cloves, unpeeled
2 Tbs. unsalted butter
1 cup low-fat buttermilk
½ cup chopped chives
½ cup grated Parmesan cheese
salt & pepper to taste

Preheat oven to 350F. Drizzle a little olive oil over the cut squash halves and garlic cloves. Place potatoes and squash halves (cut side down) on baking sheet. Nestle the garlic under the scooped out section of the squash. Bake 1 hour, or until both squash and potatoes are tender.

Cut potatoes in half lengthwise, and scoop insides into large bowl, leaving thin layer of potato. Reserve potato skins. Scoop flesh from squash into same bowl. Squeeze garlic insides into bowl. Mash. Stir in butter, chives, buttermilk and cheese. Add salt and pepper.

Fill potato skins with mash, and place on baking sheet. Broil 10 minutes, or until tops begin to brown. Serve hot.

If making ahead, cover, refrigerate. Bake at 400F for about 20 minutes until warmed and tops brown.

Roasted Butternut Squash & Chestnuts

Adapted from Vegetarian Times January 2009.  I like to serve this with couscous and a green salad to make it a quick and pretty dinner.

2 lb. butternut squash, peeled, seeded, and diced
2 medium red onion, cut into small wedges
3 Tbsp. olive oil, divided
3 Tbsp. pure maple syrup
1½ Tbsp. rice vinegar
½ tsp. red pepper flakes
12 oz. cooked chestnuts (I can never find jarred chestnuts but the farmer’s market often has dry roasted chestnuts in a bag which work fine)

Preheat the oven to 450˚F.

Toss the squash and onions with 2 Tbsp. olive oil to coat and spread on a baking sheet (line with parchment for easier clean up). Roast 20 minutes, stirring occasionally.

Meanwhile, whisk together 1 Tbsp. olive oil, maple syrup, rice vinegar and pepper flakes. Toss chestnuts with 1 Tbsp. of this mixture.

Add the chestnuts to the squash, roast another 10 minutes.

Remove and toss with maple syrup mix. Garnish with chopped chives if desired.

Butternut Squash & Green Apple Soup

This recipe has been shared frequently in our family. Unfortunately, I can’t credit the originator since all that I remember is that it comes from a fine restaurant in New York City.

1 small butternut squash (about 1 pound), peeled, chopped & seeded
3 tart apples, peeled, chopped & seeded
1 medium onion, peeled and chopped
¼ tsp rosemary
¼ tsp marjoram (or oregano)
2 quarts of chicken broth
2 slices white bread

To Finish – ¼ cup heavy cream, 1 Tbsp. chopped parsley for garnish

Combine all except cream & parsley. Bring to a boil, reduce heat and simmer, uncovered about 45 minutes.

Puree in blender (or use immersion blender).

Add cream before serving, garnish with parsley.