No Butternut Squash?

[Tri Girl]

mmmm... I'll try that butternut squash soup. I had some at a Christmas party a couple years ago and was shocked to learn it was squash soup. Who knew it could be so tasty?

Oakleaf- I'd like to eat squash as a side or main dish, and preferably with a sweeter taste and probably on the simpler side of preparation. I just have no idea where to start looking. I'm NOT a baker/cooker- so the easier the better. I'm really trying to eat more veggies and would love some new ideas (other than the green beans, corn, and mixed frozen blend that we always have). If you have some favorite recipes, I'd LOVE to try them out. Thanks!

[Becky]

I had an awesome butternut squash dish at our office Thanksgiving potluck. Butternut squash, cubed and roasted with olive oil and fresh thyme, with toasted pecans and bleu cheese sprinkled over it. Fabulous!

[OakLeaf]

Soup is great! A stick blender makes it easy to purée soups right in the pot, it's my favorite kitchen appliance. You can use all kinds of different spice combinations in a squash soup. (Just remember to remove any woody spices like bay leaves or cinnamon sticks before puréeing. DAMHIK. )


How about a butternut squash risotto (based on Lorna Sass recipe)? So easy and delicious.

1 small to medium onion or 4 shallots
Olive or grapeseed oil
1-1/2 c arborio or carnaroli rice
3-1/2 to 4 c vegetable stock or water*
1 small to medium butternut squash (1-1/2 lbs or so - although if a squash is not enormous I'll just use the whole thing and have a "squashier" risotto)
Salt and freshly ground white or black pepper

Optional: up to 1/2 c grated aged Parmesan cheese
up to 1/4 c freshly chopped Italian parsley
1 tsp dried rubbed sage or 1 tbsp minced fresh sage

Optional garnishes: shaved aged Parmesan cheese
drizzle of aged balsamico
drizzle of peppery or grassy extra virgin olive oil

*Note on stock: A lot of recipes call for chicken stock, and as we are not vegetarian I tried this once with homemade stock. IMO the chicken flavor was overwhelming and I would not do it again. YMMV. You can also substitute 1/2 c dry white wine like pinot grigio or sauvignon blanc, for some of the water/stock. If you do this, add the wine first, stir until absorbed, then add the remaining stock and proceed with the recipe.


Scrub squash well, cut it in half and scoop out seeds, cut out any woody skin defects, blossom end and stem end, then cut into roughly 1" cubes. If you use an organic squash, peeling is not necessary. Mince or finely chop onions or shallots.

Heat stock to near boiling on the stovetop or in a glass container in the microwave (optional, but the risotto has a better consistency if the stock is warm when you add it).

Sauté onions or shallots in olive or grapeseed oil in a 4-qt or larger pressure cooker until translucent; do not brown. Reduce heat to medium low, add rice and stir to completely coat with oil. Add a little more oil if needed to thoroughly coat the rice. Stir for 1-2 minutes.

Add 3-1/2 c stock, stir, then place cubed squash on top of the rice. Lock the pressure cooker lid, turn heat to high, bring to high pressure then reduce heat to just low enough to maintain pressure and cook 5 minutes. Release pressure with a quick-release method (run under cold water for a jiggle-top cooker) and remove the lid.

Add salt and pepper and stir to mix. The squash will be creamy; it's up to you whether to fold gently and leave some identifiable squash cubes, or stir it all into a smooth mixture. If the rice seems dry (unlikely), add additional stock or water 1/4 cup at a time, and continue cooking until the rice is al dente, then add optional additions and serve with optional garnishes.

[Reesha]

Mmmm Jamie Oliver does a spicy squash risotto with mascarpone cream recipe that is to die for. I wants it.

[Tri Girl]

mmmmm- yummy! Can't wait to try it. Thanks!

[SheFly]

For quick and easy, cube your butternut squash and put into a microwave dish with a lid. Microwave for about 10 mins on high. Remove, and drain any water. Microwave again for between 5 and 10 mins (you want to be able to mash the squash when it's cooked).

Add butter and brown sugar (I use a lot of each ), and HAND MASH.

Done. And delicious. I cook this about every two weeks all season.

SheFly

[wackyjacky1]

I only recently discovered butternut squash, and I'm addicted to it now. It's so goooood!

This recipe from Whole Paycheck...I mean, Whole Foods...knocked my socks off:
Butternut Squash with Wilted Spinach and Blue Cheese
The only thing I would change is I would toss in some toasted walnuts or pine nuts for extra texture.

Butternut squash, I "heart" you.

[OakLeaf]

Here's the problem, most likely.

The story is about pumpkins, but most winter squashes mature around the same time.

I guess maybe the squashes in the stores here are more local - we didn't get most of the weather they're talking about. There was a week or two when it would've been too wet to harvest, but not long enough to hurt the totals much. I'm pretty sure the pumpkins are mostly local-ish.