How to puree winter squash:
1) Bring water in a large pot to a boil. As water is heating up, cut pumpkin in half and remove seeds with a spoon. Save seeds for roasting. Cut squash in quarters and peel with a potato peeler. Cut squash again into smaller pieces and add to the boiling water. Once pieces are tender, strain in a strainer. Reserve water to add back to any recipe if desired. Puree in blender or food processor.
2) Pre-heat oven to 350F. Cut squash in half and remove seeds and strings with a spoon. Oil a baking sheet lightly and place squash cut sides down on the baking sheet. Bake for up to an hour, depending on the size of the squash. The squash should be tender when in is poked with a fork when it is ready. Take out and let cool enough to handle (sometimes I let it cool for a whole day before using it in a recipe). Scoop out flesh and use!
Maple Pumpkin & Brown Butter Sage Bread- 1 loaf
from Dishing Up the Dirt
1/2 cup unsalted butter
1/4 cup fresh sage, finely chopped
2 cups flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup pure maple syrup
2 large eggs (at room temperature if possible)
1 cup pumpkin (prep ahead by baking the pumpkin in oven at 350 til soft; let stand until cool)
1 teaspoon vanilla extract
1) Preheat the oven to 350F. Grease a 9 x 5 inch loaf pan with butter or oil and set aside.
2) Melt the butter in a medium saucepan over medium-low heat.
3) Add chopped sage and cook, stirring often, until butter turns golden brown about 5-8 minutes.
4) Remove from the heat and let the mixture cool a bit.
5) In a medium sized bowl, whisk together flour, spices, baking powder and soda and salt.
6) In a large bowl mix together the maple syrup, eggs, pumpkin and vanilla extract.
7) Stir in the brown butter with sage. Ass the flour mixture and mix until well incorporated.
8) Pour the mixture into the prepared pan and bake in the oven until the top is golden brown and a toothpick comes out clean when inserted in the middle, about 45-50 minutes.
9) Cool for 15 minutes in the pan then use a knife to loosen the sides and move the loaf onto a wire rack to continue cooling.
Autumn Glow Salad : serves 1-2erves 1-2
From Cooking Light
1 2lb. Butternut Squash,(or any winter squash of choice) peeled and cut into 1/2 inch cubes
1 tablespoon olive oil
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
1/2 cup dried green or brown lentils
1/2 teaspoon cumin
1/2 teaspoon red wine vinegar
2 cups fresh arugula or spinach
2 tablespoons all purpose tahini dressing
All Purpose Tahini Dressing:
3 tablespoons tahini (sesame seed paste), well stirred
1 tablespoon lemon juice
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 tablespoons warm water
1) Preheat oven to 400°F.
2) Place squash, oil, 1/4 teaspoon salt, and pepper in a bowl; toss to combine. Spread mixture in a single layer on a foil-lined baking sheet. Bake at 400°F for 28 to 30 minutes, tossing once halfway through.
3) While squash bakes, place lentils in a medium saucepan. Cover with water to 3 inches above lentils; bring to a boil. Reduce heat, and simmer 20 minutes or until lentils are tender. Drain. Stir in remaining 1/4 teaspoon salt, cumin, and red wine vinegar. Let stand 10 minutes.
4) Arrange arugula on a plate. Top with 1 cup butternut squash (reserve remaining for Butternut-Kale Frittata), 1/2 cup cooked lentils (reserve remaining for Poached Egg Power Bowls), and cheese. Drizzle All-Purpose Tahini Dressing over top, store remaining dressing for up to two weeks in the refrigerator.
Combine tahini, lemon juice, garlic powder, salt, and pepper in a bowl; mix well. Whisk in water, 1 tablespoon at a time, until dressing reaches desired consistency. Refrigerate in an airtight container.
Pasta with Butternut Squash and Sage
4 slices bacon, halved lengthwise, then cut crosswise into 1/4 in. pieces
8 large fresh sage leaves, plus 1 Tbsp minced
1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1/2 in. dice
1 Tbsp. unsalted butter
6 scallions, sliced thin (about 1 cup)
1/4 tsp. grated nutmeg
1 tsp. sugar
salt and pepper
2 cups chicken broth
1 pound penne or other short, tubular pasta
2 Tbsp. grated Parmesan cheese, plus extra for serving
4 tsp. lemon juice
1/3 cup sliced almonds, toasted
1) Cook bacon in a 12-in. skillet over medium heat until crisp, about 8 minutes. Add whole sage leaves and cook until fragrant, about 1 minute. Strain mixture through fine-mesh strainer into small bowl, reserving bacon fat and bacon-sage mixture separately.
2) Return skillet to high heat, add 2 Tbsp. reserved bacon fat (adding olive oil if necessary) and heat until shimmering. Add squash in even layer and cook, without stirring, until beginning to caramelize, 4 to 5 minutes. Continue cooking, stirring occasionally until spotty brown, 3 to 4 minutes longer. Add butter and allow to melt, about 30 seconds. Add scallions, nutmeg, sugar, 1/2 tsp. salt, 3/4 tsp. pepper, and minced sage; cook, stirring occasionally, until scallions are softened, about 3 minutes. Add broth and bring to simmer; continue to cook until squash is tender, 1 to 3 minutes longer.
3) Meanwhile, bring 4 quarts of water to boil in large pot over high heat. Add 1 Tbsp. salt, and pasta. Cook until just al dente, then drain pasta, reserving 1/2 cup cooking water, and transfer back to Dutch oven.
4) Add squash mixture to pasta; stir in 2 Tbsp. Parmesan cheese, lemon juice, and reserved bacon-sage mixture, adjusting consistency with reserved pasta liquid. Serve, passing almonds and Parmesan separately.
1 kabocha squash (a Butternut would work, too)
1/4 Cup olive oil
2 Cups arborio rice or short brown rice
4 Cups chicken or veggie stock
1/2 Cup grated parmesan
1/2 Cup white wine
1/2 stick unsalted butter
1) Drizzle olive oil, salt and pepper on the squash and roast it in the oven at 380F for about 1hr.
2) Meanwhile, cook the onions and rice in a pot for a few minutes until the rice is toasty and opaque.
3) Add wine and stock slowly as the rice absorbs it, for about 15 minutes until al dente.
4) Stir in butter and cheese and squash last.
6) Add salt, pepper, and parsley to taste.
Buttercup Squash with Apples: Serves 2
from good ol' bettycrocker.com
1 small buttercup or other winter squash (1 pound)
1/2 cup chopped tart cooking apple
2 teaspoons packed brown sugar
2 teaspoons butter
1/2 teaspoon apple cider vinegar or lemon juice
1/8 teaspoon ground nutmeg (I prefer cardamom)
1) Heat oven to 400°F.
2) Cut squash in half; remove seeds and fibers. Place squash halves, cut side up, in ungreased baking dish, 11x7x1 1/2 inches.
3) Mix remaining ingredients; spoon into squash halves.
4) Cover and bake 30 to 40 minutes or until squash is tender.
Roasted Delicata with Lavender: Serves 4
2 Delicata Squash, halved and then sliced in 1/2" slices
1 Tablespoon finely chopped fresh Lavender
1 Tablespoon Olive Oil
1 teaspoon Sea Salt
1/2 t fresh cracked Black Pepper
1) Preheat oven to 400°F Roast
2) Toss all ingredients on a sheet pan. Level the squash to be in a single layer.
3) Roast in the oven for 30-35 minutes or until soft and slightly golden. Serve warm.
Winter Squash and Feta Muffins: Makes 12 Muffins
1 tablespoon unsalted butter
2 tablespoons olive oil
2 cups cubed pumpkin or any other winter squash (accept spaghetti!!), 1/2-inch cubes
salt and pepper to taste
1 large handful of spinach, chopped
2 tablespoons chopped parsley
3 tablespoons sunflower seeds
3/4 cup freshly grated Parmesan
1/2 cup cubed feta
2 teaspoons whole-grain mustard
2 large eggs, lightly beaten
3/4 cup milk
2 cups flour (most combinations would work, but I use 1 C White Spelt flour and 1 C Whole Grain Spelt Flour)
4 teaspoons aluminum free baking powder
1 teaspoon fine-grain sea salt
1) Preheat oven to 405F, with rack in the top third. Use the butter to grease a 12-hole muffin pan and set aside.
2) Sprinkle the olive oil and some salt and pepper over the squash. Toss well and turn onto a baking sheet or roasting pan. Arrange in a single layer and bake for 15 - 25 minutes or until cooked through entirely. Set aside to cool.
3) Transfer two-thirds of the squash to a large mixing bowl along with the spinach, parsley, sunflower seeds, Parmesan, two-thirds of the feta, and all of the mustard. Gently fold together.
4) In a separate bowl beat the eggs and milk together and add to the squash mix. Sift the flour and baking powder onto the squash mix, top with the salt and a generous dose of freshly ground black pepper and fold together just until the batter comes together, be careful not to over mix.
5) Spoon the mixture into the prepared pan, filling each hole 3/4 full, top each muffin with a bit of the remaining squash and feta. Bake for 15-20 minutes or until the tops and sides of the muffins are golden, and the muffins have set up completely. Let cool for a couple minutes then turn out onto a cooling rack. I like these muffins cooled a bit, served just warmer than room temperature
Parmesan-Roasted Butternut Squash: Serves 4
from Gourmet Magazine, 2008
1 1/4 lb Butternut squash, peeled and cut into 1 inch pieces
3/4 Cup heavy cream
3 Sage leaves
1/3 Cup grated Parmesan
1) Preheat oven to 400 degrees with rack in the middle.
2) Toss squash with cream, sage, 1/2 teaspoon salt and 1/8 teaspoon pepper in a shallow baking dish. Bake uncovered 30 minutes.
3) Stir in half of cheese and sprinkle remainder on top. Roast, uncovered, until squash is tender and beginning to brown, about 20 minutes.
4) Let stand 5 minutes before serving (cream will thicken)
Pumpkin Soup: Serves 6
3 Cups cooked pumpkin, freshly pureed (you can sub butternut, acorn, red kuri)
4 cups water
1 Tablespoon olive oil
Up to 2 Cups minced onion or scallion
1 bell pepper, minced
2 cloves garlic, minced
2 teaspoons salt
1 Tablespoon chile powder
2-3 Tablespoons fresh lime juice or apple cider vinegar
lightly toasted pumpkin seeds
finely minced scallions
1) Combine pumpkin and water in a soup pot and stir until uniform. Partially cover and heat gently, stirring often.
2) Heat oil in a medium-sized skillet. Add the onion and bell pepper and saute over medium heat for 5 minutes.
3) Add garlic, salt, and chile powder; stir and cover. Cook over low heat for about 10 minutes, stirring frequently, until veggies are tender.
4) Add the saute and lime juice or vinegar to the soup. Stir well, cover, and allow to simmer for about 10 minutes.
5) Season to taste with black pepper and adjust salt if necessary. Serve hot topped with toasted pumpkin seeds and minced scallions.
Spaghetti Squash with Vegetables: Serves 6
1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 clove garlic, minced
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives (optional)
2 tablespoons chopped fresh basil
1) Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2) Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
3) Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
4) Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.
Acorn Squash Soup with Apples and Horseradish: Serves 4
1.5 lbs acorn squash (1-2 squash)
1 3/4 cups chicken or vegetable broth
3/4 cups apple cider
1/2 tablespoon freshly grated horseradish
1/4 teaspoon salt (to taste)
1/8 teaspoon freshly ground black pepper (to taste)
1 Apple (about 1/2 pound)
Juice of 1/2 lemon
1/8 cup coarsely chopped fresh flat-leaf parsley leaves (optional)
1) Heat oven to 450 degrees. Cut acorn squash in half lengthwise, scoop out seeds, and place, cut side down, on a baking sheet coated with olive-oil. Roast until tender, about 45 minutes.
2) Combine chicken/vegetable stock, apple cider, 1/4 tablepoon horseradish, salt, and pepper in a medium saucepan, and bring to a simmer. Scoop squash flesh out of skins, and place in the bowl of a food processor. Add 1/2 cup hot stock mixture, and puree until smooth. Stir squash mixture into pan with remaining stock, and keep soup warm.
3) Peel and core apples, and cut into 1/4-inch dice. Transfer to a small bowl, add lemon juice and remaining horseradish, and toss to combine. Heat a medium sautepan coated with olive-oil cooking spray over medium-high heat. Add apple mixture, and saute until golden brown. Serve soup garnished with sauteed apple mixture and chopped parsley.
Buttercup Squash Tea Bread: Makes 1 loaf
2/3 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon ground allspice or cardamom
1/8 teaspoon ground cloves
3/4 cup squash puree, (see Tip)
1/2 cup sugar
1/4 cup honey
1/4 cup canola oil
1 large egg
1 large egg white
1) Preheat oven to 350°F. Lightly oil and flour a 9-by-5-inch loaf pan.
2) Whisk all-purpose flour, whole-wheat flour, baking powder, baking soda, cinnamon, ginger, salt, allspice and cloves in a medium bowl until combined.
3) Beat squash puree, sugar, honey and oil in a large bowl with an electric mixer at medium speed until smooth, about 1 minute. Beat in egg and egg white. Turn off the mixer, add the dry ingredients and beat at low speed until combined. Scrape into the prepared loaf pan.
4) Bake the bread until lightly browned and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for 30 minutes more. Serve warm.
TIP: To make your own squash puree, halve and seed one medium acorn or butternut squash. Place, cut-side down, on a lightly greased baking sheet. Bake in a preheated 375°F oven until soft, about 50 minutes. Cool, then scrape out the flesh with a fork. Or simply use frozen (thawed) or canned squash puree. Find frozen squash puree near other vegetables in the freezer section and canned squash near the canned pumpkin.
Butternut Squash and Cheddar Bread Pudding: Serves 6
From Bon Appetit November 2009
2 lbs butternut squash, peeled, seeded and cut into 1 inch cubes
3 tablespoons olive oil
1 1/2 teaspoons coarse salt plus additional for sprinkling
2 1/4 cups half and half (**I substitute whole milk for part of this)
6 tablespoons dry white wine
1 1/2 teaspoons dijon mustard
1 day old baguette torn into 1 inch pieces (do not remove crust), about 10 cups
1 cup chopped onions or leeks
2 bunches kale (or any amount you want...you could use collards, broccoli, cauliflower), coarsely chopped
8 ounces extra sharp cheddar cheese, coarsely grated
1) Preheat oven to 400. Toss squash with 1 tablespoon olive oil on a rimmed baking sheet. Sprinkle with salt and bake until tender, 20 to 25 minutes.
2) Whisk eggs in a bowl. Add half and half, wine, mustard, and 1 1/2 teaspoons salt; whisk to blend.
3) Add baguette pieces; fold gently into egg mixture. Let soak 30 minutes, stirring occasionally.
4) Meanwhile, heat 2 tablespoons oil in large pot over medium high heat. Add onions and saute until soft, 5 minutes.
5) Add kale; cover and cook 2 minutes. Uncover and stir kale until it is wilted but still bright green.
6) Reduce oven temp to 350. Generously butter 13x9x2 inch pan.
7) Using a slotted spoon, transfer half of the bread from the egg mixture to the prepared baking dish arranged to cover most of the dish.
8) Spoon half the kale over the bread. Spoon half the squash over the kale and sprinkle with half the cheese.
9) Repeat with remaining ingredients and pour remaining egg mixture over the top.
10) Cover with foil and bake 20 minutes. Remove foil and bake uncovered for about 20 minutes longer (until bread feels springy.
11) Preheat broiler and broil pudding until cheese browns slightly, about 2 minutes. Let sit 5 minutes before serving.