What time is it - butternut squash time. Favorite recipes? (848 views)

I love butternut squash lasagna but it's been so long since I made it, I don't recall what recipe I used. Here's one from Epicurious but there are a lot more out there: www.epicurious.com/recipes/food/views/roasted-butternut-squash-rosemary-and-garlic-lasagne-13479

Thanks PattiA for your recipe! I often roast grapes in the oven to serve with sausages and polenta. It's my streamlined version of a - supposedly Italian dish - where you roast grapes and sausages together in a skillet. I also have an old recipe somewhere posted by Joe where you roast grapes stove top and serve with pork tenderloin.
I entered Butternut Squash in PC's search function and was almost overwhelmed by the many recipes I had. Many on my to-try list.
An old favorite is CL's Golden Winter Soup.

Curried Butternut Squash Soup Adapted from Ellie Krieger "Food You Crave"
1 tablespoon olive oil
1 medium or 1/2 large onion, chopped (about 2 cups)
3-4 garlic cloves, chopped
about 2 pounds butternut squash, cut into 1/2-3/4-inch pieces
4 cups fat-free, low-sodium chicken broth
2 teaspoons curry powder
2 teaspoons kosher salt - don't add all at once!!!
a couple of spoonfuls low-fat sour cream OR non-fat half & half

1. Heat oil over medium heat in Dutch oven. Add onions and sauté until soft but not brown, about 5 minutes, adding garlic a little bit later.
2. Add the butternut squash and curry powder; stir for a minute or so.
3. Add broth and 1 teaspoon kosher salt; bring to a boil. Reduce heat and simmer, covered, until squash is tender, about 25 minutes; stir every now and then.
4. Remove from heat and puree with an immersion blender until smooth. Stir in some sour cream or fat-free half & half - soup needs a little hint of dairy for smoothness. Season with more salt, to taste.
Ideally served with a dollop of sour cream and some snipped parsley for nicer presentation.

Roasted Rosemary Butternut Squash
3 cups 1/2 - 3/4-inch-diced, peeled butternut squash (less than 2 pounds)
2 Tbs. extra-virgin olive oil
2 - 3 tsp. chopped fresh rosemary
1 tsp. kosher salt
1/2 tsp. granulated sugar
1/4 tsp. freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 425°.
Line a large, rimmed baking sheet with foil.
Put the squash in a large bowl, drizzle with oil and toss to coat. Sprinkle the rosemary, salt, sugar, and pepper over the squash; toss to coat.
Distribute the vegetables evenly in one layer on the prepared baking sheet. Stir/toss so oil covers all of the foil. Roast for 25-30 minutes, stirring once to keep squash from burning.

Adapted from Fine Cooking "Roasted Rosemary Butternut Squash & Shallots"
www.finecooking.com/recipes/roasted-rosemary-butternut-squash-shallots.aspx

Maple Roasted Butternut Squash and Apples
1 butternut squash (2 1/2 lbs.), peeled, seeded, and cut into 3/4-inch chunks (5 -7 cups)
2 tart apples (1 lb.) - Granny Smith or Braeburn, quartered and cut into 1-inch chunks
2 tablespoons extra-virgin olive oil
2 tablespoons pure maple syrup
kosher salt and freshly ground black pepper

1. Preheat oven to 400°. Line heavy duty rimmed baking sheet with parchment paper.
2. Combine the squash and apples in a large bowl and drizzle olive oil and maple syrup over them. Season with salt and pepper and toss to coat. Transfer the mixture to prepared baking sheet, distributing it evenly and spreading in a single layer.
3. Roast at 400°, turning squash and apples with metal spatula once or twice, until the squash is caramelized and tender and the apples are tender, about 40 minutes.
Taste for salt and pepper and serve hot or warm.

My changes:
• I omitted 2 tablespoons melted butter opting for only olive oil.
• I omitted 2 teaspoons minced fresh marjoram (or rosemary or thyme or sage) - why buy extra fresh herbs to use only two teaspoons.

www.amateurgourmet.com/2011/11/maple-roasted-butternut-squash-and-apples.html

I made this over the weekend and it was delicious! I'm looking forward to having some leftovers for lunch.

* Exported from MasterCook *

Pinto Bean, Tomato and Butternut Squash Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
2 cups chopped onions
1 cup chopped celery
4 garlic cloves -- minced
4 cups canned vegetable broth
2 cans pinto beans -- (15 ounce) drained
1 can diced tomatoes in juice -- (14 1/2 ounce)
2 cups pieces peeled seeded butternut squash -- 1/2" diced
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper
6 tablespoons chopped fresh basil

Heat oil in heavy large pot over medium-high heat. Add onions and celery; saut? until onions are golden, about 7 minutes. Add garlic; stir 1 minute. Add broth and next 5 ingredients; bring to boil. Reduce heat; cover and simmer until squash is tender, about 15 minutes. Transfer 3 cups soup to blender; cool slightly, then puree until smooth. Return puree to pot with soup. Simmer until heated through, about 5 minutes. Season with salt and pepper.

Ladle soup into 6 bowls. Sprinkle each with 1 tablespoon basil and serve.

6 (first-course) servings.

per serving: calories, 228; total fat, 4 g;saturated fat, 0.5 g; cholesterol, 0

Bon Appetit
September 2000

Cooking for Health
Moosewood Restaurant, Ithaca, NY

I saw this recipe and copied it into MC. I've never had a Butternut Squash Cake, but it's probably delicious. I'd leave out the nuts, and also not tell anyone it's butternut squash at first.


* Exported from MasterCook *

Butternut Squash Cake

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake
3/4 cup butter -- softened
1 1/2 cups granulated sugar
3 eggs
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 1/2 cups Gold Medal all-purpose flour
3/4 cup buttermilk
2 cups shredded peeled butternut squash (1 small)
1/2 cup chopped walnuts
Frosting
1/2 cup butter -- softened
1 package cream cheese -- (3 oz) softened
4 cups powdered sugar
2 tablespoons milk -- (2 to 4)
1 1/2 teaspoons maple flavor
1/2 cup chopped walnuts

Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.

In large bowl, beat 3/4 cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs until fluffy. Beat in baking powder, baking soda, salt, ginger, cinnamon and nutmeg. Add flour alternately with buttermilk, scraping side of bowl. Beat 1 minute. Stir in squash and 1/2 cup walnuts. Spread in pan.

Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely.

In medium bowl, beat 1/2 cup butter and the cream cheese with electric mixer on medium speed until light and fluffy. Add powdered sugar, 2 tablespoons milk and the maple flavor. Beat until smooth and creamy, adding additional milk if needed. Frost cake. Sprinkle with 1/2 cup walnuts. Cover and refrigerate.

Expert Tips–
A box grater or the shredding blade of a food processor works well for shredding the squash. You can omit the walnuts if your family doesn’t care for nuts in baked desserts.

Nutrition Information–
Serving Size: 1 Serving Calories530 Calories from Fat220 Total Fat24g Saturated Fat12g Trans Fat1/2g Cholesterol90mg Sodium320mg Total Carbohydrate72g Dietary Fiber1g Sugars53g Protein6g % Daily Value*: Vitamin A50% Vitamin C2% Calcium8% Iron8% Exchanges:1 1/2 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat; Carbohydrate Choice5 *Percent Daily Values are based on a 2,000 calorie diet.

S(Internet Address):
www.bettycrocker.com/recipes/butternut-squash-cake/8012f4ff-5de0-41ff-907d-b3c8434a1a03
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NOTES : Similar in flavor and texture to pumpkin, butternut squash works well in this moist cake, studded with nuts.

ETA: We made a recipe similar to this a couple of weeks ago. The cooking method was different (stovetop rather than roasting IIRC) and it used penne pasta, but this one came up when I searched my files.  May have to try this one too.  The squash in the one we tried got cooked past the point I would have liked because I was waiting on DH to finish something and had to hold it warrm, but the flavor was good and I would try it again. If I find that recipe, I will pos it also.  

Butternut Squash Pasta with Bacon and Sage Brown Butter
By Alana Chernila
From The Homemade Kitchen

Serves 4 (with leftovers)
The browned butter and roasted vegetables make this special, but roasting everything in the oven at once makes it easy to prepare.

Ingredients
1 small butternut squash, (1 to 1 1/2 pounds) seeded, peeled, and cut into 1-inch cubes
1 medium onion, cut into 1/2-inch wedges
1 1/2 tablespoons olive oil
1/2 teaspoon kosher salt, plus more for the pasta water
4 ounces sliced bacon
1 pound store-bought bowtie pasta or 1 1/4 pounds homemade
4 tablespoons (1/2 stick) unsalted butter, cut into chunks
10 fresh sage leaves
1/2 cup finely grated Parmesan cheese
Freshly ground pepper

Directions
1. Preheat the oven to 425°F. In a large bowl, toss the squash and onion with the olive oil and salt. Spread on a parchment-lined baking sheet and roast in the upper half of the oven until the squash is tender and the onions are golden, 30 to 35 minutes.
2. Meanwhile, lay the bacon on another baking sheet. Bake until crispy, about 18 minutes. Transfer to a paper-towel-lined plate.
3. While the bacon and vegetables cook, bring a large pot of salted water to a boil and cook the pasta until tender, 7 to 10 minutes for dried, or 2 minutes for fresh. Reserve 1 cup of the pasta water, drain and rinse the pasta, and transfer it to a large serving bowl.
4. Melt the butter in a small saucepan over medium heat. Stir constantly, keeping a close eye on the color of the butter. When the foam subsides and the butter turns slightly brown, add the sage leaves. Remove from heat and as soon as the sage leaves start to curl, transfer them to the plate with the bacon.
5. Add the squash and onions to the pasta, then pour the butter over the bowl, tossing to coat the pasta and vegetables. Crumble the bacon over the pasta and top with the crispy sage leaves and the cheese. Pour enough pasta water over the cheese to create a light sauce. Finish with a bit more salt and lots of freshly ground pepper.
Excerpted from The Homemade Kitchen, copyright © 2015 by Alana Chernila. Published by Clarkson Potter, an imprint of Penguin Random House LLC. Photograph copyright © 2015 by Jennifer May.


This one is on our list to try -- perhaps tonight or tomorrow. We have a butternut and kale from our famr share, but didn't have gnocchi until last night.

Gnocchi With Squash and Kale
Yield: 4 servings Level: Easy
Total Time: 35 min 15 min 20 min
Recipe courtesy of Food Network Kitchen

Ingredients
2 tablespoons unsalted butter
1/2 medium butternut squash, peeled, seeded and cut into 1/2­inch pieces
3 cloves garlic, thinly sliced
1 tablespoon roughly chopped fresh sage
1/4 teaspoon red pepper flakes
Kosher salt
1 1/4 cups low­sodium chicken broth or water
1 bunch kale, stemmed and roughly chopped (about 8 cups)
1 17 .5­ounce package potato gnocchi
3/4 cup grated parmesan or pecorino romano cheese

Directions
Melt 1 tablespoon butter in a large ovenproof skillet over medium heat. Add the squash and cook, stirring, until slightly soft and golden, about 8 minutes. Add the garlic, sage, red pepper flakes and 1 teaspoon salt; cook until the garlic is soft, about 2 more minutes. Preheat the broiler. Add the chicken broth to the skillet. When it starts to simmer, stir in the kale and cook until it wilts slightly, about 2 minutes. Add the gnocchi, stirring to coat. Cover and cook until the gnocchi are just tender,
about 5 minutes. Uncover and stir in 1/4 cup parmesan and the remaining 1 tablespoon butter. Sprinkle with the remaining 1/2 cup parmesan; transfer to the broiler and cook until golden and bubbly, about 3 minutes.

© 2017 Television Food Network, G.P. All Rights Reserved.

I'm so glad this thread got bumped back to the top - I have about 10 squash in my basement (started with 28) right now and I was looking for a few new recipes. These should use up a few more of those golden parcels of yum!

I need a lunch soup next week - I think I'm going to start with the Pinto Bean, Tomato and Squash soup. Thanks!

Yes, that's the triple ginger one from CL. I had a lot of trouble getting the page to stabilize on the link but that's it. I use frozen cooked squash or fresh butternut.. the orange one is similar but has about a cup of OJ. from around the same time. I like squash in a smooth pureed soup with crunchy things on top. and also some red pepper flakes, my personal favorite topping for squash. I have a torn out magazine page for  both of these.