ISO: Butternut Squash recipes

[Chef Michele]

Besides soup, what can I make with pureed frozen butternut squash?

[HealthyinMN]

We loved these - just use the puree instead of dealing with cutting and steaming a fresh one.

Crispy Butternut Wontons with Spicy Tomato Sauce
Cooking Light

Sauce:
1 1/2 teaspoons olive oil
1 1/2 cups thinly sliced leek (about 2 medium)
1 garlic clove, minced
1/4 teaspoon crushed red pepper
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1 (14.5-ounce) can whole tomatoes, undrained and chopped
1 (3-inch) orange rind strip
1 bay leaf
1 fresh tarragon sprig

Wontons:
1 small butternut squash (about 1 1/2 pounds)
1/2 cup water
1/2 cup ricotta cheese
3 tablespoons grated fresh Parmesan cheese
2 tablespoons dry breadcrumbs
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
1 teaspoon water
1 large egg, lightly beaten
24 wonton wrappers
Cooking spray

To prepare sauce, heat oil in a large nonstick skillet over medium heat. Add leek and garlic; cook 8 minutes or until tender (do not brown), stirring frequently. Increase heat to medium-high. Add red pepper and next 6 ingredients (red pepper through tarragon); bring to a boil. Reduce heat to low; simmer 15 minutes or until thick. Discard rind, bay leaf, and tarragon.

Preheat oven to 375°.

To prepare wontons, cut the squash in half lengthwise; discard seeds and membrane. Place the squash halves, cut sides down, in a 2-quart baking dish; add 1/2 cup water. Bake at 375° for 45 minutes or until squash is tender when pierced with a fork; cool. Scoop out pulp to measure 1 cup, and reserve the remaining pulp for another use. Combine 1 cup pulp, ricotta, and the next 5 ingredients (ricotta through nutmeg), stirring until well combined.

Combine 1 teaspoon water and egg, stirring with a whisk. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 2 teaspoons squash mixture into center of each wrapper. Brush edges of dough with egg mixture; bring 2 opposite corners together. Press edges together to seal, forming a triangle. Repeat procedure with remaining wonton wrappers and squash mixture.

Place the wontons on a large baking sheet coated with cooking spray, and brush lightly with remaining egg mixture. Bake at 375° for 17 minutes or until golden and crisp. Serve with the sauce.

[Chef Michele]

Thanks Joe, this sounds really good and it's different which I like. Will let you know how it turns out when we try it!

[LaurenP]

For a side dish, add to the pureed squash..

1/4 to 1/2 bag of fresh/frozed cranberries boiled in a little water until skins pop and then mix into squash with a little brown sugar or maple syrup and butter. You can also put all of this into the food processor and run once quickly, to distribut the cranberries and just give general flavor.

Or for a different version just add dried sweetened cranberries.

The cranberriees give a whole new flavor to the squash.

[Aubergine]

here are a few ideas. i've tried the risottos and loved them, but not the others, although the Mac & Cheese is looking better every time i see it...


* Exported from MasterCook *

BUTTERNUT SQUASH, ROSEMARY, AND BLUE CHEESE RISOTTO

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : grains rice
vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 cups low-salt chicken broth -- (or more)
3 tablespoons butter
1 1/4 cups finely chopped onion
1 2 pound butternut squash -- peeled, halved, seeded, cut into 1/2- to 3/4-inch dice (about 3 cups)
2 teaspoons chopped fresh rosemary -- divided
2 cups arborio rice (about 13 1/2 ounces)
1/2 cup dry white wine
4 cups baby spinach leaves (about 4 ounces) -- (packed)
1/2 cup whipping cream
1/2 cup freshly grated Parmesan cheese
1/3 cup crumbled blue cheese (about 1 1/2 ounces)

Bring 7 cups broth to boil in large saucepan. Cover and reduce heat to low.

Melt butter in heavy large pot over medium heat. Add onion and sauté until tender, about 5 minutes. Add squash and 1 1/2 teaspoons rosemary; sauté 4 minutes to coat with butter. Add rice and stir 2 minutes. Add wine and simmer until evaporated, about 1 minute. Add 7 cups hot broth; bring to boil. Reduce heat and simmer uncovered until rice is just tender and risotto is creamy and slightly soupy, adding more broth by 1/4 cupfuls as needed to maintain consistency and stirring occasionally, about 18 minutes. Stir in spinach, cream, and Parmesan cheese. Season to taste with salt and pepper.

Transfer risotto to large bowl. Sprinkle with blue cheese and remaining 1/2 teaspoon rosemary and serve.

Source:
"Bon AppétitFebruary 2005"
S(Internet Address):
"http://www.epicurious.com/recipes/recipe_views/views/231601"
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Per Serving (excluding unknown items): 356 Calories; 24g Fat (50.5% calories from fat); 23g Protein; 31g Carbohydrate; 4g Dietary Fiber; 64mg Cholesterol; 180mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 4 Fat.

Ep. review : Very good. My husband is not a squash fan and he gobbled it up. I used the amount of rosemary called for and I added all of the broth at once as the recipe directs, although I usually add it bit by bit in the traditional way for risottos, and it worked fine. Be careful with the bleu cheese unless you love it....1/3 cup is a lot.


* Exported from MasterCook *

BUTTERNUT SQUASH RISOTTO

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : orange veggies rice
vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small butternut squash (about 1 1/2 pounds)
1 3/4 cups chicken broth
1/2 cup water
1 small onion -- chopped (about 1/2 cup)
1 large garlic clove -- sliced thin
1 1/4 teaspoons minced peeled fresh gingerroot
3 tablespoons unsalted butter
1/2 cup Arborio or long-grain rice
1/4 cup dry white wine
2 tablespoons chopped fresh chives
Garnish: chopped fresh chives and Parmesan curls shaved with a vegetable peeler from a 1/4-pound piece of Parmesan at room temperature

Preheat oven to 450°F.

Halve squash lengthwise and discard seeds. Peel one half and cut into 1/4-inch dice. Put remaining half, cut side down, in an oiled shallow baking pan with diced squash and season with salt and pepper. Bake squash in middle of oven, stirring diced squash occasionally, until tender and browned lightly, 15 to 20 minutes. Holding halved squash in a kitchen towel, scoop out flesh and chop coarse.

In a saucepan bring broth and water to a simmer and keep at a bare simmer.

In another saucepan cook onion, garlic, and gingerroot in butter over moderately low heat, stirring, until softened. Stir in rice and cook over moderate heat, stirring constantly, about 1 minute. Add wine and cook, stirring, until absorbed. Stir in 1/4 cup broth and cook, stirring constantly, and keeping at a simmer throughout, until absorbed. Continue simmering and adding broth, about 1/4 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until about half of broth has been added. Stir in diced and chopped squash and continue simmering and adding broth in same manner until rice is tender and creamy-looking but still al dente, about 18 minutes. Stir in chives and salt and pepper to taste.

Spoon risotto into 2 shallow serving bowls and garnish with chives and Parmesan curls.

Description:
"95% would make this recipe again"
Source:
"GourmetOctober 1995"
S(Internet Address):
"http://www.epicurious.com/recipes/recipe_views/views/13081?skipDetails=true&firstReviewIndex=0&lastReviewIndex=87#296244"
Start to Finish Time:
"0:45"
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Per Serving (excluding unknown items): 230 Calories; 19g Fat (78.2% calories from fat); 5g Protein; 6g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 675mg Sodium. Exchanges: 1/2 Lean Meat; 1 Vegetable; 3 1/2 Fat.

Serving Ideas : I love the flavours in this dish. Consider adding shaved proscuitto, make it crispy in the fry pan, and put it on top of the risotto. An excellent addition and the flavours work really well.

Ep. review : This is one of my top 5 recipes on this site. Absolutely delicious! The only additions I make: I add just a touch of cayenne to give it a little kick--it cuts the sweetness of the squash and ginger. Also add some sage at the end. It's delish!


* Exported from MasterCook *

Squash Pot Stickers

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound butternut squash -- peeled and seeded, flesh cut into 1/2-inch pieces
1/2 cup plus 2 tablespoons soy sauce
3 tablespoons packed brown sugar
1/4 teaspoon salt
2 scallions -- white and pale-green parts only, thinly sliced
1 teaspoon grated peeled fresh ginger
1/4 teaspoon sesame seeds
20 wonton wrappers -- thawed if frozen
1/4 cup canola oil

1. Put squash, 2 tablespoons soy sauce, sugar, and salt in a medium saucepan. Cover with water; bring to a boil over medium-high heat. Cook until squash is very soft, about 12 minutes; drain. Transfer to a medium bowl; mash with a fork until smooth. Stir in scallions and ginger. Stir together sesame seeds, 1/4 cup water, and remaining 1/2 cup soy sauce in a bowl; set sauce aside.

2. Place 1 scant tablespoon filling in the center of each wrapper; brush edges with water. Bring up corners to make a triangle; press to seal. Place on a baking sheet; freeze until firm, 10 to 15 minutes.

3. Heat 2 tablespoons oil in a large nonstick skillet over medium heat until hot but not smoking. Add 10 potstickers, and cook, shaking pan frequently, until bottoms are golden brown. Turn pot stickers over; very carefully pour in 1/2 cup water, and cover. Steam until most liquid is evaporated, 2 to 3 minutes. Transfer to a serving dish; cover with foil to keep warm. Repeat with remaining oil and pot stickers. Serve with dipping sauce.

Description:
"Stuff wonton wrappers with mashed squash for a tasty dish kids can eat with their fingers; serve with sesame-soy sauce."
S(Internet Address):
"http://www.marthastewart.com/page.jhtml?type=content&id=recipe4878&contentGroup=MSL&site=living"
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Per Serving (excluding unknown items): 41 Calories; 3g Fat (57.6% calories from fat); trace Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 28mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.


* Exported from MasterCook *

Healthy Macaroni and Cheese

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small butternut squash (about 1 pound) -- peeled, seeded, and cut into 1-inch cubes (about 3 cups)
1 cup Homemade Chicken Stock -- or low-sodium canned, skimmed of fat
1 1/2 cups nonfat milk
1 Pinch freshly grated nutmeg
1 Pinch cayenne pepper
3/4 teaspoon coarse salt -- plus more for water
Freshly ground black pepper
1 pound elbow macaroni
4 ounces extra-sharp cheddar cheese -- finely grated (about 1 cup)
1/2 cup part-skim ricotta cheese
4 tablespoons finely grated Parmesan cheese (1 ounce)
2 tablespoons fine breadcrumbs
1 teaspoon olive oil
Olive-oil cooking spray

1. Preheat oven to 375°. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.

2. Meanwhile, bring a large pot of water to a boil; add salt. Add noodles; cook until al dente, according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan.

3. Lightly coat a 9-inch-square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, the remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture.

4. Cover with aluminum foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more. Serve immediately.

Note: 350 calories, 6 g fat, 18 mg cholesterol, 57 g carbohydrate, 505 mg sodium, 16 g protein, 2 g fiber.

Description:
"Ricotta and pureed squash give this slimmed-down but familiar dish its creaminess."

S(Internet Address):
"http://www.marthastewart.com/page.jhtml?contentGroup=MSL&type=content&id=recipe4279&hasNoURLs=false&key=/page.jhtml%3Ftype%3Dcontent%26id%3Drecipe4279%26co ntentGroup%3DMSL%26site%3Dliving&region=portal&contentType=recipe&contentID=recipe4279&template=/con

Per Serving (excluding unknown items): 337 Calories; 4g Fat (10.0% calories from fat); 14g Protein; 61g Carbohydrate; 2g Dietary Fiber; 7mg Cholesterol; 297mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1/2 Fat.

[hAndyman]

I use frozen puréed squash, often as a replacement for pumpkin, in pies, muffins and as a vegetable.

From the Ottawa Citizen, Nov. 24, 2004 - recipe from Foodland Ontario

Squash and Carrot Casserole
Serves 8 (about 6 cups/1.5 L)
- 2 pounds (1 kg) butternut squash, peeled and cut in chunks
- 2 pounds (1 kg) carrots, peeled and chopped
- 3/4 cup (175 mL) orange juice
- 2 tablespoons (25 mL) each, butter and packed brown sugar
- 1 teaspoon (5 mL) each, salt and ground ginger
For the topping:
- 1 cup (250 mL) fresh whole wheat bread crumbs
- 1/4 cup (50 mL) pumpkin or sunflower seeds (optional)
- 2 tablespoons (25 mL) butter, melted
1. In Dutch oven or large casserole, cook squash and carrots in just enough water to cover until tender, 20 to 30 minutes. Drain. Mash with fork or potato masher until smooth.
2. Beat in orange juice, butter, brown sugar, salt and ginger. Spoon into 13- x 9-inch (3-L) greased baking dish and spread evenly.
3. For the topping, in a small bowl, stir together bread crumbs, seeds (if using) and butter. Sprinkle over squash mixture. Bake in 350 degreesF (180 degreesC) oven for 30 to 35 minutes; serve immediately. Or let cool and cover with plastic wrap and overwrap with foil; refrigerate for up to 2 days or freeze for longer storage. Thaw in refrigerator overnight and reheat in 350 degreesF (180 degreesC) oven for 30 to 35 minutes.
*****

From Baker@Chatelaine: I've made so many different recipes and have to admit that this is my favourite!

Pumpkin-Orange Tart (Williams- Sonoma)
Yield: 8 Servings

Pastry for 10" tart
1/3 c Orange marmalade
1 3/4 c Pumpkin puree
3/4 c Sugar
1 Orange; finely grated zest of
1/2 ts Ground cloves
1/4 ts Ground ginger
1/2 ts Ground allspice
1/2 ts Salt
3 Eggs; lightly beaten
1 c Heavy cream

On a lightly floured surface, roll out the pastry dough into a 13-inch round. fit into a 10-inch round fluted tart pan with removable bottom. There should be approximately 1-inch overhang. Fold over the excess dough. Press it against the sides to make them thicker and build them higher than the pan rim by about 3/8-inch. The shell should be about 1 3/4-inches deep to accommodate the filling. ***** the bottom a few times with the tines of a fork. Prepare a double thickness of aluminum foil large enough to line the tart shell generously. Poke a couple holes in it, carefully fit it into the shell, and fold the excess over the rim. Refrigerate for 20-30 minutes. Meanwhile, preheat the oven to 425F. Place the orange marmalade in a small saucepan over low heat until melted. Set aside. Remove the pastry shell from the refrigerator and bake for 10 minutes. If the bottom puffs up during baking, ***** it with a fork. Transfer to a cooling rack. Brush the inside bottom and sides with the melted marmalade. Let cool. In a bowl stir together the pumpkin, sugar, orange zest, cloves, ginger, allspice, and salt. Mix in the eggs and then the cream until smooth. Pour into the tart shell and smooth the top. Bake for 15 minutes. Reduce the heat to 325° F. and bake until a knife inserted in the center comes out clean, about 35 minutes longer. Cool on a wire rack. Remove the pan sides and place the tart on a serving plate. This is an excellent pumpkin filling which can also be used for pie if you prefer. Source: Thanksgiving & Christmas; by Chuck William's; Williams-Sonoma Kitchen Library; Copyright, 1993. Trade ISBN 0-7835-0258-3.
*****

Forum Home Page: Gail's Recipe Swap
2003 From: B&B Debbie

Pumpkin Pecan Muffins

Preheat oven to 400 degrees. Prepare 12 muffin cups.

1 1/4 cups oats
1/2 tsp. each: salt, nutmeg & baking soda
1 cup flour
1/3 cup chopped pecans
1 tsp. cinnamon

Combine all above ingredients in large bowl and set aside.

1 cup pumpkin
1 egg
3/4 cup brown sugar
1/4 cup milk
1/2 cup oil
1 tsp. vanilla extract

Combine above and stir into dry ingredients. Pour into 12 muffin cups.

Crumb Topping:
1/4 cup oats
3 Tbsp. chopped pecans
1/4 cup flour
1/4 cup butter or margarine
1/4 cup brown sugar

Combine oats, flour and brown sugar. Cut margarine into dry ingredients. Mix in pecans. Sprinkle over muffin batter.
Bake 15-20 minutes.

[dorothyntototoo]

This pasta recipe in the J/F 2006 edition got great reviews.

Roasted Shallot and Butternut Squash Pasta

Prepare the squash up to three days in advance. Cook the pasta on-site, and assemble the dish to bake.

Squash:
3 tablespoons olive oil, divided
3 butternut squash, halved lengthwise and seeded (about 3 1/2 pounds)
8 shallots, peeled (about 1/2 pound)
1/3 cup fat-free, less-sodium chicken broth
2 tablespoons chopped fresh sage
2 tablespoons crème fraîche
2 tablespoons dry white wine
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 garlic cloves, chopped

Pasta:
12 ounces uncooked penne (tube-shaped pasta)
2/3 cup (about 2 1/2 ounces) shredded Asiago cheese, divided
Cooking spray

Preheat oven to 375°.
To prepare squash, drizzle 1 tablespoon oil in bottom of a roasting pan. Place squash, cut sides down, and shallots in pan. Bake, uncovered, at 375° for 45 minutes or until tender. Cool. Scoop pulp from squash; discard peels. Reserve 1 1/2 cups pulp. Place remaining 2 tablespoons oil, remaining pulp, shallots, and next 7 ingredients (through garlic) in a food processor; process until smooth.

Reduce oven temperature to 350°.

To prepare pasta, cook pasta in boiling water 7 minutes or until almost tender. Drain. Combine reserved 1 1/2 cups pulp, pureed mixture, pasta, and 1/3 cup cheese in a large bowl; stir gently. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray; cover with foil.

Bake at 350° for 30 minutes. Uncover; sprinkle with remaining 1/3 cup cheese. Bake 5 minutes or until cheese melts.

Yield: 6 servings (serving size: 1 1/3 cups)

CALORIES 475(24% from fat); FAT 12.7g (sat 4.3g,mono 6.3g,poly 1g); PROTEIN 15g; CHOLESTEROL 16mg; CALCIUM 276mg; SODIUM 386mg; FIBER 7.5g; IRON 4.3mg; CARBOHYDRATE 80.8g
Cooking Light, JANUARY 2006