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Tag: Butternut Squash

Simple Butternut Squash Soup

1 Butternut Squash, peeled and cut into 1″ cubes

1 Onion, diced

2 Celery Ribs, diced

3 Garlic cloves, chopped

1 Tbs Coconut Oil

1 can Coconut Milk

1 cup Water

1 Tbs Harissa

Salt & Pepper, to taste

Cinnamon, Cumin, Coriander, to taste

Heat coconut oil and saute onion and celery till softened, about 7 minutes.  Add garlic and saute another minute being careful not to brown the veggies.  Add squash, water, coconut milk, harissa, spices, and salt to taste.  Simmer about 15 minutes till squash is very soft.  Puree till smooth.  Season with salt and pepper if needed.

Roasted Butternut Miso Soup

Butternut Miso Soup

I have Deborah Madison’s Vegetable Literacy home from the library at the moment.  There is a recipe for “Butternut Squash Soup with Coconut Milk, Miso and Lime.”  that looks delicious.  I had several of the key ingredients around here, but improvised to such an extent that I can’t say I’ve actually made the recipe.  So here is my simple, rainy Saturday take on butternut squash soup.  Perhaps next weekend I’ll make the real deal.

2 Tbs Sesame Oil

1 medium Butternut Squash, roasted and peeled

1 Onion, chopped

1 inch Ginger, chopped

1 15oz can Coconut Milk

+/- 1 cup water

1 Tbs Harissa (or to taste)

1/2 lemon, juice only

2 Tbs Miso

Chives or other herb to garnish

Roast the butternut squash according to your favorite method.  This step can be done a day or two ahead if its convenient.

Heat the sesame oil over medium heat.  Saute the onion and ginger until softened, about 5 minutes.  Stir in the cooked butternut squash and coconut milk until well mixed.  Stir in water until desired consistency, about 1 cup.  Add harissa paste to taste.  Allow soup to simmer for 10-15 minutes.

Blend soup until very smooth.    Mix the lemon juice and miso together then stir into the soup.    Allow to cool slightly then top with a green garnish of your choice before serving.

 

Butternut Squash Risotto

1 Tbs Butter
1 Tbs Olive Oil
1-1/2 cups Onion [chopped finely]
4 Garlic Cloves [minced]
1 small Butternut Squash [peeled + chopped, about 3-1/2 cups]
1/2 cup Dry White Wine
1 cup Arborio Rice
4 cups Vegetable Broth
1/2 tsp Mexican Mint Marigold [or Fresh Tarragon, minced]
1 cup Arugula [chopped finely] + a few handfuls for serving
Salt to Taste

Heat vegetable broth in a small pan to a simmer. Keep over low heat.

Melt butter + heat olive oil in a large shallow pan over medium heat [15 quart saute with 2″ sides is perfect.] Add onion, season with salt + saute for about 5 minutes. Add garlic, butternut squash + a bit more salt, then turn up the heat slightly and cook 5 minutes more, stirring infrequently. Add rice + toast for about two minutes, stirring frequently. Pour in wine + stir frequently until liquid is absorbed into rice.

Reduce heat to medium then add hot broth about 1/2 cup at a time to the rice + vegetable mixture, stirring frequently. Add the next half cup when all the liquid has been absorbed until you have added all 4 cups + rice is tender.

Stir in arugula + Mexican Mint Marigold. Allow to stand 5 minutes before serving on a bed of arugula leaves.

4 main course servings.

Green Curry Risotto


2 1/2 cups Butternut Squash [chopped into bite size pieces]
2 Tbs Olive Oil
1 Sweet Onion [medium, chopped, about 1 1/2 cups]
3 Garlic Cloves [minced]
1 Tbs Ginger Root [fresh, peeled + minced]
1 cup Arborio Rice
1/2 cup Dry White Wine
14 oz Coconut Milk
2 1/4 cups Vegetable Broth
2 Tbs Thai Green Curry Paste
1/2 cup Basil [fresh, chopped]
3 springs Thyme
1/2 Tbs Oregano [fresh, chopped]

Steam or pressure cook the butternut squash until very tender. In a medium saucepan, bring the coconut milk + vegetable broth to a gentle simmer and hold over low heat.

Meanwhile, saute onion, garlic + ginger in olive oil for about 10 minutes, until onions are softened. Add rice + toast, stirring frequently for about 2 minutes. Add half a cup of wine + cook, stirring frequently, until the rice has absorbed all the moisture. Continue to cook the rice, adding 3/4 cup of coconut broth as it is absorbed.

Stir the curry paste into the last cup of broth until well mixed. Add the cooked butternut squash + herbs with the last cup of coconut broth to the rice. Stir all the ingredients together gently + adjust the salt if necessary. Cook another couple minutes, then allow to stand for 5 minutes before serving.

Makes 4-6 servings.

Butternut Squash Sauce

12 oz Butter Nut Squash [peeled + chopped into 1″ cubes]
5 Garlic Cloves [minced]
1 Butternut Squash [chopped into 1/2″ cubes]
Salt + Freshly Ground Black Pepper
1 cup Vegetable Broth
1 Tbs Olive Oil
1-2 Tbs Basil + Thyme [fresh, chopped]

Saute garlic in olive oil for 1 minute in a large saute pan with a lid. Add butternut squash + saute over medium heat for about 5 minutes until squash starts to brown. Add vegetable broth + scrape any browned bits from the bottom of the pan into broth. Cover and simmer squash until very tender, about 10 minutes. Mash with a fork, stirring to incorporate broth.

For use as a pizza sauce, simmer sauce over low heat, stirring frequently till desired consistency, about 5-10 minutes, then stir in herbs.

For use as a pasta sauce, thin with a small amount of unsweetened almond milk, simmer for 10 minutes, then stir in herbs. Serve over penne or other tube shaped pasta.

Wheat Berry Salad

1 c. Wheat Berries [soaked overnight, then simmered till tender, 45+ minutes]
1 lb. Butternut Squash [peeled and chopped into 1/2” slices]
1 Apple [chopped into bite sized chunks about 1/2” thick”
1 Onion [Medium, chopped]
3 Garlic Cloves [Roughly sliced]
1 Tbs. + Extra virgin olive oil
2 Tbs. Red Wine Vinegar
1/4 c. Flat Leaf Parsley [chopped]
Salt + Fresh Ground Black Pepper to taste

Preheat oven to 400 degrees F. Toss squash, apples, onions & garlic in a drizzle of olive oil. Spread them out on a roasting sheet, salt & pepper them and roast for 20 minutes until onions are beginning to brown and apples & squash are tender.

Toss [cooled] wheat berries with olive oil, vinegar and parsley. Add roasted ingredients and stir gently to combine. Season to taste.

Butternut Squash Ravioli with Cilantro Pesto

Filling:
1 lb. Butternut Squash [halved, seeds and strings removed]
1 Onion [small, chopped finely]
2 Garlic Cloves [minced]
Cayenne Pepper [just a dash]
Salt + Fresh Ground Black Pepper to taste

Roast the squash face down in a glass baking pan for 1/2 an hour at 375F. Flip over and roast until browning around the edges, about 10 minutes more. Scoop out meat from squash and mash till smooth. Meanwhile, sauté the onions until just beginning to brown, then add garlic and cook till tender, about another 2 minutes. Add onions + garlic to mashed squash and season with salt, pepper and cayenne.

Pesto:
1/2 c. Cilantro Leaves [packed]
1 Tbs. Squash Seeds [toasted and hulled pumpkin seeds or your butternut squash seeds if you have time and patience to hull them yourself!]
1 Tbs. Almonds [toasted]
1 Garlic Clove
3 tsp . Lemon Juice [squeeze 1/2 a fresh lemon]
2 Tbs. Extra Virgin Olive Oil
Salt + Fresh Ground Black Pepper to taste

Combine all in a small food processor or blender and puree till well minced.

Pasta:
1 1/2 c. Semolina Flour
2 Eggs [free range, beaten]
1/2 tsp. Salt
2 Tbs. Water
1 Tbs. Extra Virgin Olive Oil

Add salt to flour, then eggs, water and olive oil. Kneed till smooth and elastic. Let rest for 10+ minutes. Roll out fine sheets using a pasta maker. Lay pasta flat and place 1 tablespoon of filling ever inch or so. Cover with another layer of pasta and press pasta together around filling, cut apart leaving about a 1/2 inch border on each ravioli. Gently press edges of ravioli together with a fork.

Boil in a single layer in salted water for about 3 minutes or until the ravioli float. Serve with a small spoonful of pesto on top of each ravioli.

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