.................. Cooking with Barry & Meta: Squash-Butternut

Showing posts with label Squash-Butternut. Show all posts

Butternut Squash Risotto made with orzo

Risotto is defined as an Italian dish of rice (traditionally arborio) cooked in stock with other ingredients such as meat and vegetables. However, we prefer to use orzo pasta in place of the rice. I personally think it is the ultimate mac and cheese the starch minus the usual cheddar or processed cheese. As the pasta cooks, the starch is slowly released resulting in a dish with a super creamy creamy texture.

Last night I paired it with butternut squash – some of the last of last summer’s garden produce that has been in cool storage. Although this could certainly stand alone as an entreé, we served it alongside roasted chicken.

Butternut Squash Risotto made with orzo 4 servings  

1 tablespoon olive oil

1 medium yellow onion, chopped

1/2 teaspoon kosher salt, plus more to taste

Freshly ground black pepper

2 cups cubed butternut squash, 1/4-inch cubes

2 garlic cloves, minced

1 teaspoon chopped sage leaves

1 cup uncooked orzo

1/2 cup dry white wine

4 cups warmed broth (I used chicken beef or vegetable works, too)

Small sage leaves or Chopped parsley or, optional, for garnish

1/2 cup grated Parmesan cheese, optional, for serving

In a medium to large stock pot, heat the oil over medium heat. Add the onion, salt and several grinds of pepper, and cook for 2 to 3 minutes. Add the butternut squash and cook for 6 to 8 minutes.
Add the garlic, sage, and rice. Stir and let cook for about 1 minute.
Then add the wine. Stir and cook for 1 to 3 minutes, or until the wine cooks down. 
Add the broth, 3/4 cup at a time, and stir continuously to allow each addition of broth to be absorbed before adding the next. Cook until the butternut squash is tender, and the risotto is soft and creamy. Season to taste.  
Garnish with sage leaves or parsley and serve with grated cheese, if desired.

Recipe without photos . . . Butternut Squash Risotto made with orzo 4 servings  

1 tablespoon olive oil

1 medium yellow onion, chopped

1/2 teaspoon kosher salt, plus more to taste

Freshly ground black pepper

2 cups cubed butternut squash, 1/4-inch cubes

2 garlic cloves, minced

1 teaspoon chopped sage leaves

1 cup uncooked orzo

1/2 cup dry white wine

4 cups warmed broth (I used chicken beef or vegetable works, too)

Small sage leaves or Chopped parsley or, optional, for garnish

1/2 cup grated Parmesan cheese, optional, for serving

In a medium to large stock pot, heat the oil over medium heat. Add the onion, salt and several grinds of pepper, and cook for 2 to 3 minutes. Add the butternut squash and cook for 6 to 8 minutes.
Add the garlic, sage, and rice. Stir and let cook for about 1 minute.
Then add the wine. Stir and cook for 1 to 3 minutes, or until the wine cooks down. 
Add the broth, 3/4 cup at a time, and stir continuously to allow each addition of broth to be absorbed before adding the next. Cook until the butternut squash is tender, and the risotto is soft and creamy. Season to taste.  
Garnish with sage leaves or parsley and serve with grated cheese, if desired.

Spiced Butternut Squash Soup - small batch

I try my best to make smaller portions of soup yet sometimes I just get carried away. A new 2-quart cast iron mini Dutch Oven to the rescue! Just enough for about four servings, this recipe allows for a reasonable amount of leftovers for just two people. I even used the recipe in the user manual.

I topped the soup with thyme leaves and homemade croutons and served it with a garden salad for a light meal. It would also make a nice first course dish for a multi-course meal.

Spiced Butternut Squash Soup - small batch 4 servings

1 tablespoon coconut oil

1 carrot, peeled & chopped

3 cups butternut squash, peeled & chopped

2 teaspoons fresh thyme leaves, optional

1 onion, chopped

3 cloves garlic, minced

1/4 teaspoon nutmeg

2 to 3 teaspoons cumin

1 teaspoon ground ginger

1/4 teaspoon cayenne pepper or less if preferred

Pinch ground cinnamon

1 teaspoon paprika

2 to 2 1/2 cups chicken broth (I used 2 cups and then finished it with heavy cream, added after blending the soup)

Kosher salt and black pepper to taste

In a 2-quart Dutch oven, heat coconut oil over medium-low heat. Add carrots, butternut squash and thyme leaves; sauté for 10 minutes.
Add onions, garlic and seasoning and continue cooking for 5 minutes. Season with salt and pepper.
Add broth and bring to boil. Reduce heat to low and continue to cook for 10 minutes or until squash mixture is fork tender.
Blend until desired consistency in reached. Taste and adjust seasonings as needed.
I returned the soup to the pot to reheat and added 1/2 heavy cream for added richness (dollops or sour cream could also be added in place of the cream.

Recipe without photos . . . Spiced Butternut Squash Soup - small batch 4 servings

1 tablespoon coconut oil

1 carrot, peeled & chopped

3 cups butternut squash, peeled & chopped

2 teaspoons fresh thyme leaves, optional

1 onion, chopped

3 cloves garlic, minced

1/4 teaspoon nutmeg

2 to 3 teaspoons cumin

1 teaspoon ground ginger

1/4 teaspoon cayenne pepper or less if preferred

Pinch ground cinnamon

1 teaspoon paprika

2 to 2 1/2 cups chicken broth (I used 2 cups and then finished it with heavy cream, added after blending the soup)

Kosher salt and black pepper to taste

In a 2-quart Dutch oven, heat coconut oil over medium-low heat. Add carrots, butternut squash and thyme leaves; sauté for 10 minutes
Add onions, garlic and seasoning and continue cooking for 5 minutes. Season with salt and pepper.
Add broth and bring to boil. Reduce heat to low and continue to cook for 10 minutes or until squash mixture is fork tender.
Blend until desired consistency in reached. Taste and adjust seasonings as needed.
I returned the soup to the pot to reheat and added 1/2 heavy cream for added richness (dollops or sour cream could also be added in place of the cream.

Butternut Squash with Brussels Sprouts, Pecans and Cranberries

Used butternut from our garden to create this colorful, festive side dish that is packed with flavor.

We served the squash medley with Roasted Chicken & Homemade Applesauce.

Butternut Squash with Brussels Sprouts, Pecans and Cranberries 6 to 8 servings

Butternut Squash:

1 ½ lb butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash

About 3 tablespoons olive oil

Salt and pepper to taste

Balsamic vinegar

Brussels Sprouts:

3 cups Brussels sprouts ends trimmed, yellow leaves removed, cut in half

About 3 tablespoons olive oil

Salt and pepper to taste

Other Ingredients:

About 1 cup toasted pecan halves (bake at 350° for 5 minutes)

About 1/2 cup dried cranberries

Additional balsamic vinegar and olive oil for finishing – as desired.

Butternut Squash: Preheat oven to 400 F.

In a medium bowl, combine cubed butternut squash with oil, salt and pepper; toss to evenly coat the pieces.       
Place butternut squash in a single layer on the baking sheet; drizzle liberally with balsamic vinegar. Bake for 20 to 25 minutes, turning once halfway through baking, until softened.
Brussels Sprouts: Preheat oven to 400 F.
In a medium bowl, combine halved Brussels sprouts with olive oil, salt and pepper; toss to evenly coat the pieces.
Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20 to 25 minutes. During the last 5 to10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened. Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven – that’s what I did. Or, even roast them on the same sheet pan if it’s large enough to allow veggies to roast in a single layer. 
Assembly: In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine. Drizzle with additional  balsamic vinegar and olive oil for finishing.

Toasted Pecan Butternut Squash Soup

Barry noticed a recipe for a quick butternut squash soup in yesterday’s Salina Journal. It included a few different flavor components that were different from our other squash soup favorites, including a topping of toasted pecans and chopped apples . . . so I made it (with a few minor adjustments) for lunch today but it would be great as a first course soup preceding a holiday/special dinner. It’s healthy and tasty! Recipe is definitely a keeper.

Most difficult thing about this recipe is peeling the butternut. To make is easier, I pierce the squash with a knife and then microwave it for about a minute; cool and then proceed with peeling.

Toasted Pecan Butternut Squash Soup Makes 2 servings

2 tablespoons olive oil

1/2 cup chopped onions (or shallots)

4 cups butternut squash cubes (about 1 lb.)

2 teaspoons minced garlic

1 teaspoon ground ginger

2 cups broth (vegetable, chicken or beef) + additional for thinning as needed

Kosher salt

1/2 cup toasted pecan pieces (toast on a baking sheet in oven – 350° for about 4 minutes)

1/4 cup diced gala or honeycrisp apples

2 slices toasted crusty bread

Heat oil in a large saucepan over medium-high heat. Add the onions, garlic and butternut cubes. Sauté for about 5 minutes, stirring several times.
Add ginger and broth and bring to a simmer. Lower heat to medium, cover with a lid and simmer 15 to 20 minutes or until squash is tender. Taste and add salt if needed.
Using an immersion blender, blend to a smooth consistency. Or, cool and then add soup mixture to a blender. Additional broth may be added to thin as needed . . . cream could also be used to add a creamy effect.
To serve — ladle soup into bowls and garnish with toasted pecans and diced apples. Serve with slices of toasted crusty bread.

Recipe without photos . . .Toasted Pecan Butternut Squash Soup Makes 2 servings

2 tablespoons olive oil

1/2 cup chopped onions (or shallots)

4 cups butternut squash cubes (about 1 lb.)

2 teaspoons minced garlic

1 teaspoon ground ginger

2 cups broth (vegetable, chicken or beef) + additional for thinning as needed

Kosher salt

1/4 cup toasted pecan pieces (toast on a baking sheet in oven – 350° for about 4 minutes)

1/4 cup diced gala or honeycrisp apples

2 slices toasted crusty bread

Heat oil in a large saucepan over medium-high heat. Add the onions, garlic and butternut cubes. Sauté for about 5 minutes, stirring several times.
Add ginger and broth and bring to a simmer. Lower heat to medium, cover with a lid and simmer 15 to 20 minutes or until squash is tender. Taste and add salt if needed.
Using an immersion blender, blend to a smooth consistency. Or, cool and then add soup mixture to a blender. Additional broth may be added to thin as needed . . . cream could also be used to add a creamy effect.
To serve — ladle soup into bowls and garnish with toasted pecans and diced apples. Serve with slices of toasted crusty bread.

Twice Baked Butternut – Mmm mmm good!

Mmm was the sound that came out of Barry’s mouth after one bite of our latest butternut recipe. I found smaller sized butternut in our winter stash of veggies, and this is how I fixed them . . .

Twice Baked Butternut

Butternut squash

Olive oil, Kosher salt & black pepper

Sour cream

Butter, softened

Fresh thyme leaves or dried

Cheese – Monterey Jack, Parmesan, Cheddar or your preference

Roasting Squash: Preheat the oven to 375°F. For easy cutting: Using a knife, make several cuts into butternut squash, then microwave for up to 2 1/2 minutes in 1 minute intervals (1 minute for smaller sized). (This technique also makes the squash a lot easier to peel if a recipe calls for a peeled squash.) Cool slightly, then cut the butternut squash in half and scoop out the seeds with a spoon; discard.
Place both squash halves, flesh side up, in a foil-lined baking pan with sides. Drizzle with olive oil and sprinkle with salt and pepper.
Turn the squash flesh side down and pour about 2 to 3 tablespoons of water in the bottom of the pan.
Bake in the oven, uncovered, for about 40 to 45 minutes, until the squash becomes really soft and can easily be pierced with the tip of a sharp knife. Check from time to time—water should eventually completely evaporate allowing the squash to caramelize but not burn. Add a little more water if squash begins to appear dry.
Squash Mash: Carefully remove cooked squash from shell (leaving enough so shell is sturdy)
Add squash to the work bowl of a food processor along with sour cream and butter (amount depends of size of squash – I used about 2-3 Tbsp. of sour cream and 1 Tbsp. of butter for a small squash). Blend ‘til smooth. Taste and adjust sour cream, butter and seasonings as needed.
Place shells on a parchment or foil lined pan. Add butternut filling back to the shells. Top with thyme leaves and a light topping of the cheese of your choice.
Place squash in a preheated 400° oven and bake for 10 to 15 minutes or until the mixture is heated through. (Squash can be prepared ahead, refrigerated and then baked — allow extra time for baking if refrigerated)

Recipe without photos . . .

Twice Baked Butternut

Butternut squash

Olive oil, Kosher salt & black pepper

Sour cream

Butter, softened

Fresh thyme leaves or dried

Cheese – Monterey Jack, Parmesan, Cheddar or your preference

Roasting Squash: Preheat the oven to 375°F. For easy cutting: Using a knife, make several cuts into butternut squash, then microwave for up to 2 1/2 minutes in 1 minute intervals (1 minute for smaller sized). (This technique also makes the squash a lot easier to peel if a recipe calls for a peeled squash.) Cool slightly, then cut the butternut squash in half and scoop out the seeds with a spoon; discard.
Place both squash halves, flesh side up, in a foil-lined baking pan with sides. Drizzle with olive oil and sprinkle with salt and pepper.
Turn the squash flesh side down and pour about 2 to 3 tablespoons of water in the bottom of the pan.
Bake in the oven, uncovered, for about 40 to 45 minutes, until the squash becomes really soft and can easily be pierced with the tip of a sharp knife. Check from time to time—water should eventually completely evaporate allowing the squash to caramelize but not burn. Add a little more water if squash begins to appear dry.
Squash Mash: Carefully remove cooked squash from shell (leaving enough so shell is sturdy)
Add squash to the work bowl of a food processor along with sour cream and butter (amount depends of size of squash – I used about 2-3 Tbsp. of sour cream and 1 Tbsp. of butter for a small squash). Blend ‘til smooth. Taste and adjust sour cream, butter and seasonings as needed.
Place shells on a parchment or foil lined pan. Add butternut filling back to the shells. Top with thyme leaves and a light topping of the cheese of your choice.
Place squash in a preheated 400° oven and bake for 10 to 15 minutes or until the mixture is heated through. (Squash can be prepared ahead, refrigerated and then baked — allow extra time for baking if refrigerated)

Butternut Squash & Black Bean Enchiladas

With an excess of butternut squash on hand, I honed in on this recipe prepared by The Pioneer Woman on a recent episode.

I cut the recipe in half but am including the original amounts below. I also made a few adjustments to the directions which I have substitute below.

Butternut Squash & Black Bean Enchiladas 6 to 8 servings

1/2 medium butternut squash, peeled, seeded and diced into small chunks

1/4 cup vegetable oil

3/4 teaspoonground cumin

3/4 teaspoon chili powder, plus more sprinkling

1 teaspoon kosher salt

Black pepper, to taste

1 large onion, diced

1 (15-ounce) can black beans, drained and rinsed

3 (15-ounce) cans green enchilada sauce

16 corn tortillas

3 c. grated monterey jack or pepper jack cheese (about 12 ounces)

Sour cream or chopped fresh cilantro for topping - optional

Preheat the oven to 350 ̊.
Toss the squash, 2 tablespoons vegetable oil, 1/2 teaspoon each cumin and chili powder, the salt and several grinds of pepper on a rimmed baking sheet.
Roast, tossing once, until browned and tender but not falling apart, 25 to 30 minutes.
Meanwhile, heat the remaining 2 tablespoons vegetable oil in a large skillet over medium heat.
Add the onion and cook, stirring it around, until lightly browned and tender, about 10 minutes.
Stir in the black beans and the remaining 1/4 teaspoon each cumin and chili powder. Cook until the beans are heated through and well combined, about 2 minutes. Remove from the pan and set aside on a plate.
Pour about 2 cups of the enchilada sauce into a 9 x 13-inch baking dish. To assemble the enchiladas, dip a tortilla into the sauce, then sprinkle some cheese down the middle, followed by seasoned bean mixture and finally some of the roasted squash. (I just did this all in the baking dish.)
Roll/fold it up tightly, then place seam-side down in the baking dish. Repeat with the rest of the tortillas. If you have any extra pieces of squash, tuck them in between the enchiladas. Be sure to save a little cheese for topping!
Pour the rest of the sauce over the enchiladas, then top with the remaining cheese. Give it a final sprinkling of chili powder, then bake until hot and bubbly, 20 to 30 minutes. Remove from the oven and let sit 15 to 20 minutes before serving.
Top with dollops of sour cream or cilantro if desired.

Recipe without photos . . . Butternut Squash & Black Bean Enchiladas 6 to 8 servings

1/2 medium butternut squash, peeled, seeded and diced into small chunks

1/4 cup vegetable oil

3/4 teaspoonground cumin

3/4 teaspoon chili powder, plus more sprinkling

1 teaspoon kosher salt

Black pepper, to taste

1 large onion, diced

1 (15-ounce) can black beans, drained and rinsed

3 (15-ounce) cans green enchilada sauce

16 corn tortillas

3 c. grated monterey jack or pepper jack cheese (about 12 ounces)

Sour cream or chopped fresh cilantro for topping - optional

Preheat the oven to 350 ̊.
Toss the squash, 2 tablespoons vegetable oil, 1/2 teaspoon each cumin and chili powder, the salt and several grinds of pepper on a rimmed baking sheet.
Roast, tossing once, until browned and tender but not falling apart, 25 to 30 minutes.
Meanwhile, heat the remaining 2 tablespoons vegetable oil in a large skillet over medium heat.
Add the onion and cook, stirring it around, until lightly browned and tender, about 10 minutes.
Stir in the black beans and the remaining 1/4 teaspoon each cumin and chili powder. Cook until the beans are heated through and well combined, about 2 minutes. Remove from the pan and set aside on a plate.
Pour about 2 cups of the enchilada sauce into a 9 x 13-inch baking dish. To assemble the enchiladas, dip a tortilla into the sauce, then sprinkle some cheese down the middle, followed by seasoned bean mixture and finally some of the roasted squash. (I just did this all in the baking dish.)
Roll/fold it up tightly, then place seam-side down in the baking dish. Repeat with the rest of the tortillas. If you have any extra pieces of squash, tuck them in between the enchiladas. Be sure to save a little cheese for topping!
Pour the rest of the sauce over the enchiladas, then top with the remaining cheese. Give it a final sprinkling of chili powder, then bake until hot and bubbly, 20 to 30 minutes. Remove from the oven and let sit 15 to 20 minutes before serving.
Top with dollops of sour cream or cilantro if desired.

Roasted Butternut Squash Soup

Roasting butternut squash creates caramelization that imparts an additional depth of flavor in the squash and creates this tasty soup.

Steps 1 to 4 outlines the roasting process which yields creamy squash that could very well be scooped out, mashed, seasoned and then served as a side dish. Use the same technique for acorn or even spaghetti squash.

The Cider Cream is optional but does add to the flavor and creaminess.

Roasted Butternut Soup with Cider Cream Makes 7 to 8 cups

Roasted Squash Ingredients

3 to 4 medium butternut squash (4 cups cooked squash needed for soup recipe)

Olive oil

Kosher salt

About 1/4 cup water

Cider Cream

1/2 cup apple cider

2/3 cup sour cream

Soup Ingredients

2 to 3 tablespoons+ olive oil

1 small onion finely chopped

1 clove garlic finely chopped

1/2 teaspoon kosher salt

1/4 teaspoon white pepper

1/8 teaspoon ground cardamom

1/8 teaspoon ground nutmeg

2 sprigs fresh thyme

3 cups+ chicken broth

1/2 cup heavy cream

Garnish

Fresh thyme

1. Roasting Squash: Preheat the oven to 375°F. For easy cutting: Using a knife, make several cuts into butternut squash, then microwave for up to 2 1/2 minutes (1 minute for smaller sized). Cool slightly, then cut the butternut squash in half and scoop out the seeds with a spoon; discard. (This technique also makes the squash a lot easier to peel if a recipe calls for a peeled squash.)

2. Place both squash halves, flesh side up, in a foil-lined baking pan with sides. Drizzle with olive oil and sprinkle with salt.

3. Turn the squash flesh side down and pour about 1/4 cup of water in the bottom of the pan.

4. Bake in the oven, uncovered, for about 40 to 45 minutes, until the squash becomes really soft and can easily be pierced with the tip of a sharp knife. Check from time to time—water should eventually completely evaporate allowing the squash to caramelize but not burn. Add a little more water if squash begins to appear dry.

5. Cider Cream: Boil 1/2 cup cider in heavy small saucepan until reduced to 1/4 cup, about 5 minutes. Cool.

6. Place 2/3 cup sour cream in small bowl and whisk in reduced cider. Refrigerate until ready to use.

7. Soup: While the squash is cooling, heat 2 to 3 tablespoons+ olive oil in a medium to large saucepan and then add the 1 small finely chopped onion, 1 finely chopped garlic clove, 1/2 tsp. salt, 1/4 tsp. white pepper, 1/8 tsp. cardamom and 1/8 tsp. nutmeg; cook until fragrant and slightly caramelized, about 3 to 4 minutes.

8. Add several sprigs fresh thyme and 3 cups broth and bring to a quick boil; reduce heat and simmer about 20 minutes, adding more stock if needed. Remove from heat and set aside. Remove thyme sprigs.

9. With a large spoon, scoop the flesh out of the squash and measure out 4 cups. Add to seasoned broth.

10. Working in batches, process squash-broth mixture in food processor or heavy-duty blender until really smooth and velvety, about 2 to 3 minutes.

11. Return soup mixture to saucepan and bring to simmer. Stir in 1/2 cup heavy whipping cream.

12. Add soup to serving bowls and garnish with a dollop of Cider Cream and a sprig of thyme or thyme leaves.

Vegan Alternative: Use vegetable broth and substitute coconut milk for cream or omit cream altogether.

MAKE AHEAD OPTION: Butternut squash may be roasted ahead; scoop out squash and freeze in 4 cups bags. Prepare soup through step #11 a few days ahead; refrigerate and then heat up and add cream to serve. Cider Cream may be made a couple of days in advance

Recipe without photos . . .

Roasted Butternut Soup with Cider Cream Makes 7 to 8 cups

Roasted Squash Ingredients

3 to 4 medium butternut squash (4 cups cooked squash needed for soup recipe)

Olive oil

Kosher salt

About 1/4 cup water

Cider Cream

1/2 cup apple cider

2/3 cup sour cream

Soup Ingredients

2 to 3 tablespoons+ olive oil

1 small onion finely chopped

1 clove garlic finely chopped

1/2 teaspoon kosher salt

1/4 teaspoon white pepper

1/8 teaspoon ground cardamom

1/8 teaspoon ground nutmeg

2 sprigs fresh thyme

3 cups+ chicken broth

1/2 cup heavy cream

Garnish

Fresh thyme

1. Roasting Squash: Preheat the oven to 375°F. For easy cutting: Using a knife, make several cuts into butternut squash, then microwave for up to 2 1/2 minutes in l minute intervals (1 minute for smaller sized). Cool slightly, then cut the butternut squash in half and scoop out the seeds with a spoon; discard. (This technique also makes the squash a lot easier to peel if a recipe calls for a peeled squash.)