Copyright images and text 2008, All Rights Reserved |
Recipes - Winter Squash
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Pasta with Squash Sauce and Parmesan
2 T butter
1 medium onion, finely chopped
salt
2 medium delicata or festival squashh (each about 1 lb), halved, seeded, peeled and cut into
1/2-inch dice (about 3 cups)
2 tsp fresh sage leaves
1 cup vegetable broth
1/2 cup heavy cream
freshly ground black pepper
1 lb pasta (preferably fusilli, orecchiette, gemelli or any short, stubby pasta)
1/2 cup freshly grated parmesan cheese, plus more for the table
2 T minced fresh parsley leaves
Bring 4 quarts of water to a boil in a large pot for cooking the pasta.
Melt the butter in a large saute pan over medium heat. When the foaming subsides, add the
onion and 1/2 tsp salt and cook until the onion is softened and golden, about 5 minutes. Add the
squash and sage and stir until the squash is coated with the butter, about 1 minute. Add the
broth and bring to a boil. Reduce the ehat, cover and simmer until the squash is tender, about 5
minutes. Add the cream and pepper to taste and simmer, uncovered, just until the sauce
thickens, about 2 minutes.
Meanwhile, add 1 T salt and the pasta to the boiling water and cook unhe cooking water and unttil
al dente. Reserve 1/2 cup of the cooking water and drain the pasta. Toss the pasta with the
squash sauce, cheese and parsley, adding some cooking water if the pasta needs moistening.
Adjust the seasonings, adding salt and pepper to taste. Serve immediately, passing more cheese
at the table.
Serves 4 as a main course. Adapted from A Year in a Vegatarian Kitchen.
2 T butter
1 medium onion, finely chopped
salt
2 medium delicata or festival squashh (each about 1 lb), halved, seeded, peeled and cut into
1/2-inch dice (about 3 cups)
2 tsp fresh sage leaves
1 cup vegetable broth
1/2 cup heavy cream
freshly ground black pepper
1 lb pasta (preferably fusilli, orecchiette, gemelli or any short, stubby pasta)
1/2 cup freshly grated parmesan cheese, plus more for the table
2 T minced fresh parsley leaves
Bring 4 quarts of water to a boil in a large pot for cooking the pasta.
Melt the butter in a large saute pan over medium heat. When the foaming subsides, add the
onion and 1/2 tsp salt and cook until the onion is softened and golden, about 5 minutes. Add the
squash and sage and stir until the squash is coated with the butter, about 1 minute. Add the
broth and bring to a boil. Reduce the ehat, cover and simmer until the squash is tender, about 5
minutes. Add the cream and pepper to taste and simmer, uncovered, just until the sauce
thickens, about 2 minutes.
Meanwhile, add 1 T salt and the pasta to the boiling water and cook unhe cooking water and unttil
al dente. Reserve 1/2 cup of the cooking water and drain the pasta. Toss the pasta with the
squash sauce, cheese and parsley, adding some cooking water if the pasta needs moistening.
Adjust the seasonings, adding salt and pepper to taste. Serve immediately, passing more cheese
at the table.
Serves 4 as a main course. Adapted from A Year in a Vegatarian Kitchen.
A staple of the fall and winter pantry. Winter Squash lends itself well to baking or boiling.
BUTTERNUT SQUASH & BLUE CHEESE RISOTTO
Serves 4 adults
adapted from Bon Appetit, 2005
7 cups (or more) low-salt chicken broth or vegetable broth
3 tablespoons butter, unsalted
1 1/4 cups finely chopped alisa craig or another sweet, mild 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 or chopped fresh sage
2 cups arborio rice (about 13 1/2 ounces)
1/2 cup dry white wine
2 large handfuls of cooking greens, well washed, stems removed and blanched until tender, about
1-2 minutes.
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 or sage; 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 greens, cream, and Parmesan
cheese. Season to taste with salt and pepper.
Transfer risotto to large bowl. Sprinkle with blue cheese and remaining herbs and serve.
Serves 4 adults
adapted from Bon Appetit, 2005
7 cups (or more) low-salt chicken broth or vegetable broth
3 tablespoons butter, unsalted
1 1/4 cups finely chopped alisa craig or another sweet, mild 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 or chopped fresh sage
2 cups arborio rice (about 13 1/2 ounces)
1/2 cup dry white wine
2 large handfuls of cooking greens, well washed, stems removed and blanched until tender, about
1-2 minutes.
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 or sage; 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 greens, cream, and Parmesan
cheese. Season to taste with salt and pepper.
Transfer risotto to large bowl. Sprinkle with blue cheese and remaining herbs and serve.
BUTTERNUT SQUASH POLENTA
Serves 4 as a side dish
Adapted from Gourmet, Dec. 2005
Notes: I make polenta regularly and have great success with plain old cornmeal. The consistency
is smoother and reminiscent of southern-style mush, but the flavor is good and would go very
well with the sweet, creamy addition of squash.
3/4 cup finely chopped onion (1 medium)
5 tablespoons unsalted butter
2 cups of cooked, pureed butternut squash (or any cooked winter squash)
2 1/2 cups water
2 cups whole milk
1 1/4 teaspoons salt
1/4 teaspoon black pepper
3/4 cup polenta (or substitute cornmeal)
1/8 to 1/4 cup of Vermont maple syrup (optional)
1 oz finely grated hard cheese, including parmesan, Ben Nevis from Bonnieview Farms or any
other favorite grating cheese.
Cook onion in 3 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring, until
very soft, about 8 minutes. Stir in squash and cook, stirring occasionally, 2 minutes.
Bring water, milk, salt, and pepper to a boil in a 4-quart heavy pot. Add polenta in a thin stream,
whisking. Cook polenta at a bare simmer, stirring with a long-handled whisk and turning down
heat as needed to prevent spattering, 5 to 7 minutes
Stir in squash mixture and cook, stirring, 3 minutes. Remove from heat, then stir in cheese and
remaining 2 tablespoons butter. Serve immediately.
Serves 4 as a side dish
Adapted from Gourmet, Dec. 2005
Notes: I make polenta regularly and have great success with plain old cornmeal. The consistency
is smoother and reminiscent of southern-style mush, but the flavor is good and would go very
well with the sweet, creamy addition of squash.
3/4 cup finely chopped onion (1 medium)
5 tablespoons unsalted butter
2 cups of cooked, pureed butternut squash (or any cooked winter squash)
2 1/2 cups water
2 cups whole milk
1 1/4 teaspoons salt
1/4 teaspoon black pepper
3/4 cup polenta (or substitute cornmeal)
1/8 to 1/4 cup of Vermont maple syrup (optional)
1 oz finely grated hard cheese, including parmesan, Ben Nevis from Bonnieview Farms or any
other favorite grating cheese.
Cook onion in 3 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring, until
very soft, about 8 minutes. Stir in squash and cook, stirring occasionally, 2 minutes.
Bring water, milk, salt, and pepper to a boil in a 4-quart heavy pot. Add polenta in a thin stream,
whisking. Cook polenta at a bare simmer, stirring with a long-handled whisk and turning down
heat as needed to prevent spattering, 5 to 7 minutes
Stir in squash mixture and cook, stirring, 3 minutes. Remove from heat, then stir in cheese and
remaining 2 tablespoons butter. Serve immediately.
BUTTERNUT SQUASH SOUP with CHIPOTLE CHILES and GARLIC
Serves 4 adults
Adapted from A Year in a Vegetarian Kitchen, 2004
Notes: For a quick supper, use the canned chiles in adobo sauce, something that can be found in
better food markets or cooperatives.
1 large butternut squash, peeled, seeded and cut into 1-inch chunks
2 T extra-virgin olive oil, or substitute with sunflower oil
4 medium garlic cloves, minced
2 small canned chipotle chiles in adobo sauce, minced
5 cups water (or substitute with low-sodium chicken broth)
Salt
Homemade croutons and minced fresh cilantro for garnish
Heat oil and garlic in a Dutch oven over medium heat until the garlic is golden, about 2 minutes.
Add the chiles and adobo sauce and cook just until fragarent, about 30 seconds. Add the squash
and cook, stirring constantly, until coated with garlic and chiles, about 1 minutes. Add the water
or broth and salt to taste and bring to a boil. REduce heat, cover and simmer briskly until the
squash is very tender, about 30 minutes.
Puree the soup in batches ina blender until very smooth. Adjust the seasonings, adding salt to
taste. The soup can be refregerated in an air-tight container for several days. Warm over low
heat. Garnish with homemade croutons and fresh cilantro.
Serves 4 adults
Adapted from A Year in a Vegetarian Kitchen, 2004
Notes: For a quick supper, use the canned chiles in adobo sauce, something that can be found in
better food markets or cooperatives.
1 large butternut squash, peeled, seeded and cut into 1-inch chunks
2 T extra-virgin olive oil, or substitute with sunflower oil
4 medium garlic cloves, minced
2 small canned chipotle chiles in adobo sauce, minced
5 cups water (or substitute with low-sodium chicken broth)
Salt
Homemade croutons and minced fresh cilantro for garnish
Heat oil and garlic in a Dutch oven over medium heat until the garlic is golden, about 2 minutes.
Add the chiles and adobo sauce and cook just until fragarent, about 30 seconds. Add the squash
and cook, stirring constantly, until coated with garlic and chiles, about 1 minutes. Add the water
or broth and salt to taste and bring to a boil. REduce heat, cover and simmer briskly until the
squash is very tender, about 30 minutes.
Puree the soup in batches ina blender until very smooth. Adjust the seasonings, adding salt to
taste. The soup can be refregerated in an air-tight container for several days. Warm over low
heat. Garnish with homemade croutons and fresh cilantro.