Remedies for Your Butternut Squash Addiction

Melissa — Wed, 14 Oct 2009 21:56:37 +0000

When it comes to seasonal fall and winter squash, there is always one that seems to take center stage on restaurant menus, glossy food magazines and in premade food products. That would be the ever-popular butternut squash. Yes, as much as I love this creamy, sweet and mild squash, I feel that it has been over used in ravioli and in pureed soups. I think it’s time to stir things up! By no means am I suggesting you set aside your beloved butternut, in fact, I think you should fall in love with it all over again and try it in something new. Think of it as butternut therapy for your butternut addiction. To get you started, here are a couple recipes that might make you look differently at your favorite gourd. Before I forget, you can substitute kabocha squash, acorn squash or sugar pumpkin and really try something different.

This recipe for marinated butternut squash is a tangy twist on sauteed butternut squash that is usually tossed with olive oil and fresh herbs.

Butternut and parsnip quesadillas! And, for the salsa lover who wants to eat seasonally, you can get inspired with this beet salsa that not only tastes sweet, fresh and tangy- it looks like a bowl of ruby jewels just waiting to be sprinkled on a salad or scooped up with chips.

Another dynamic duo- risotto and butternut together! This creamy risotto with sweet butternut squash could be eaten as a side dish or eaten as a main course. This dish is like putting a warm sweater around your stomach.

Don’t forget dessert! Here is a twist on the old apple crisp classic: Butternut Apple Crisp!

Need more delicious inspiration? Here are three more delicious ideas:

Above photo by lumierefl

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Pumpkin Soup

Tracy Sarich — Sat, 04 Oct 2008 23:21:48 +0000

Photo: shelley_ginger

Halloween – the costumes, trick-or-treats, and the fact that my parents got married on Halloween 39 years ago – is my favorite holiday. Humor and a deep friendship has been key to their marriage. Somehow, passing out candy on their special day has always made sense.

Whether your plan is to carve your pumpkins, bake the seeds, or eating the flesh – you must make a velvety squash soup this season. Below is a simple recipe I have enjoyed in the past that makes a great starter course or winter dinner. If you have other pumpkin or squash soup recipes, please share!

Pumpkin Soup

Ingredients

Butter: unsalted (approximately 4 tablespoons)

Onions: 1 medium onion (finely dice)

Tomato: 1 medium tomato (remove seeds/pulp and finely dice)

Garlic: 3 cloves (finely minced)

Chilis: I like a little zing – so I would start with 2 jalapenos (seeds removed). I don’t recommend adding more than this, even if you do like it hot. It tends to overwhelm.

Pumpkin: I use approximately 1 1/2 pounds, pealed and cut into small cubes. Most winter squashes will do.

Chicken Stock: approximately 3 cups or enough to cover your vegetables over by 1/2 inch

Salt/Pepper: to taste

Milk: I would use whole milk in this recipe, approximately 2 cups. If you want a lighter version, use skim and add a little yogurt at the end to add a little velvetyness (and a very pleasing tang).

Cheese: I think any creamy white cheese that melts well is a good choice. I like sharp cheddars, though you may also consider a mixture of Manchego and Swiss. I wouldn’t add too much, maybe a 1/2 cup – but, this ingredient is really one that you should experiment with – make it your own.

Technique

o Saute onion in a large stock pot until soft.

o Add garlic, jalapeno, and tomato and sauté for another 5 minutes. (The key here is to soften, not brown, so don’t use a heat that is too high.)

o Add pumpkin and stock (to cover by ½ to 1 inch). Simmer, covered, until pumpkin is so soft it falls apart and the soup is starting to thicken.

o Puree with an immersion blender and return to pot. I suggest cleaning your pot after this step to avoid adding any random bits to your velvety goodness.

o Over a low heat, add the milk and finely grated cheese (and/or a blob of yogurt).

o Salt and pepper to taste.

This soup may be prepared in advance if you are serving it to guests and want to avoid a last minute rush. Prepare the soup as above, but wait to add your dairy products at the end.

Vegetarians may substitute vegetable stock. Water could also be used, though I find that this makes the soup a bit bland. I rarely cook vegan meals, so I am not sure what to suggest as a substitute for the dairy – if you know, please give us a good tip.

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Foodista Blog » fall

Remedies for Your Butternut Squash Addiction

Pumpkin Soup