Winter Squash recipes anyone? (404 views)

From CLBB Member Margeslp

Scalloped Potatoes and Butternut Squash
2 pounds butternut squash Onion salt and freshly ground pepper to taste
3 large Yukon gold potatoes 3 cloves garlic, peeled and minced
1 tsp chopped fresh thyme About 2 cups heavy cream
1 tsp chopped fresh marjoram 4 ounces Gruyère cheese, coarsely grated
1 tsp chopped fresh sage buttered Ritz cracker crumbs
¼ lb thinly sliced ham & julienned

1. Preheat the oven to 375°F.
2. Generously butter a 9-by-12-inch gratin dish.
3. Peel the squash and trim the top and bottom. Slice into 1/8-inch-thick
4. Peel the potatoes and cut them into 1/8-inch-thick slices.
5. In a small bowl, combine the thyme, marjoram, and sage.
6. Layer about 1/3 of the squash slices in the gratin dish.
7. Sprinkle with some of the herbs and season with salt and pepper.
8. Layer 1/2 the potato slices and ham over the squash layer.
9. Sprinkle with some of the herbs and 1/2 of the minced garlic,onion salt and pepper.
10. Spread another third of the squash slices on the potatoes. Sprinkle with some of the herbs and season with salt and pepper.
11. Spread the remaining potatoes and ham in another layer over the squash and sprinkle some of the herbs and the rest of the garlic.
12. While firmly pressing down on the squash and potatoes with a large spoon, spatula, or your fingers, slowly pour the cream over the top and down the sides of the dish.
13. Add enough to just barely cover the vegetables when pressed.
14. Cover the dish with foil and bake the gratin for 45 to 50 minutes.
15. Remove the foil and sprinkle with the Gruyère and cracker crumbs.
16. Continue to bake, uncovered, for 25 to 30 minutes, or until the vegetables are tender, the cream is nearly absorbed, and the top of the gratin is lightly browned.

NYS Fair Empire Potato club category: 2nd place 2007-09-01

From Peachesncream:

Caramelized Butternut Squash
Barefoot Contessa Cookbook
6 servings

2 medium butternut squash, 4 to 5 lbs. total
6 tablespoons unsalted butter
1/4 cup brown sugar, packed
1-1/2 teaspoons Kosher salt
1/2 teaspoon fresh ground pepper

Preheat oven to 400º.

Cut off and discard ends of squash. Peel squash, cut in half lengthwise, and remove seeds. Cut into 1-1/4 to 1-1/2 inch cubes and place on a baking sheet (*I line it with foil). Add melted butter, brown sugar, salt and pepper. Toss all ingredients together and spread in a single layer on baking sheet. Roast for 40 – 50 minutes, until squash is tender and glaze begins to caramelize. While roasting, turn squash a few times with a spatula, to be sure it browns evenly. Serve hot.


Butternut Squash Soup
America’s Test Kitchen Family Cookbook (as published in the Dallas Morning News newspaper)

2 tablespoons unsalted butter
1 onion, chopped fine (a small to medium one)
3 lbs. butternut squash - peeled, seeded, and cut into 1-1/2” chunks
5 cups low-sodium chicken broth
Scant 1/2 teaspoon dried thyme (I use Penzey’s French Thyme) *
Pinch of ground nutmeg
1/2 cup heavy whipping cream

Melt butter in a large Dutch oven or stockpot over medium heat. Add onion and cook until softened, about 5 minutes. Add squash. Stir in broth, thyme and nutmeg. Bring to a simmer, cover, and cook until squash is tender, 20 to 25 minutes.

Puree the soup in batches in a blender until smooth. (Or, use a hand-held blender.)
Return the pureed soup to the pot. Stir in cream. Bring to a brief simmer, then remove from the heat. Season with Kosher salt (1/2 teaspoon or more to taste).

Sprinkle individual servings with additional nutmeg, if desired. Makes 8 servings.

PeachesNCream Notes:
* Original recipe called for 2 sprigs fresh thyme to be simmered with squash, then removed when squash is done, before pureeing soup.

Canice Posted (and Lindrusso seconded) and said the following is very good:

Thai Butternut Squash Soup

1 cup coconut milk
1/2 teaspoon Thai red curry paste
4 teaspoons sugar
1/2 teaspoon salt
2 cups vegetable broth
1 kaffir lime leaf (optional)
2 12-oz packages of frozen cooked winter squash*
1 lime
2 cups fresh baby spinach
chopped fresh cilantro

Pan-Fried Tofu

1/2 cake firm tofu (about 8 ounces)
1 tablespoon soy sauce
1/2 teaspoon Thai red curry paste
1 teaspoon vegetable oil

In a soup pot, whisk together the coconut milk, curry paste, sugar, salt, and broth. Add the lime leaf and frozen squash, cover, and bring to a simmer. Cook, uncovered, until the squash is thawed, about 15 minutes.

Meanwhile, prepare the Pan-Fried Tofu. Cut the tofu into small cubes and put them in a bowl. Toss with the soy sauce and the curry paste. Heat the oil in a small skillet on medium-high heat. When the oil is hot, add the tofu and cook, stirring occasionally, for about 5 minutes. Set aside.

Lightly grate the lime peel and juice the lime. Add 1 teaspoon of the zest and 2 tablespoons of the juice to the simmering soup. Stir in the spinach and tofu and cook just until the spinach wilts. Add more sugar and salt to taste. Serve the soup garnished with cilantro if you like.

*Packaged frozen winter squash is perfect for this recipe, but if it's not available, look for pre-cut butternut squash in the produce section of your market, or peel and seed your own squash. You'll need 4 cups chopped. Puree the soup in a blender before adding the spinach and tofu.