Our new favorite way to prepare Butternut Squash was inspired by chef Joshua Hopkins of Empire State. His wonderful Rice Salad with Shaved Butternut was a hit at our recent Market Fundraiser. You can prepare this and enjoy as a hot or room temperature side dish or refrigerate and use for salads.
1. Wash (yes, always wash!) Butternut Squash and cut off the skinny top end. With a vegetable peeler remove the skin (if you like) and continue peeling the Squash into ribbons. We use the long skinny end for this and roast the round bottoms!
2. In a skillet heat 2T Butter, add 1 thinly sliced Onion and saute until just tender. Add 2-3 cloves crushed Garlic, cook for a minute or two to take the raw edge off
3. Add Butternut ribbons and stir to combine. Season with salt and pepper, cover and turn off heat. Allow to steam for 5-10 minutes, the texture is tender but crunchy!
Butternut Squash Risotto
Many thanks to Member Cheryl Orlansky for sharing this one we love Risotta we're going to make it on Sunday!
Thought you may want to share this good fall recipe. It takes some constant attention but well worth the effort! -Cheryl
Serves: 4
4 cups low salt chicken broth
2 TBSP olive oil
1 large yellow onion, finely chopped
1/2 tsp kosher salt
1/4 tsp black pepper
2 TBSP finely chopped fresh sage
1 small butternut squash-peeled, seeded, and grated (about 4 cups)
I used 2 small from Moore Farms (to grate, rub against large holes of box grater, or roughly chop then pulse in a food processor)
1 large clove garlic, finely chopped
1 1/2 cups Arborio rice
1 cup dry white wine
1/2 cup (2 ounces) grated Parmesan
Warm the broth in a small saucepan over low heat. Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion, salt, and pepper and cook for 4 minutes. Add the sage and cook for 1 minute. Add the squash and garlic and cook until the squash begins to soften, about 3 minutes. Add the rice and cook, stirring constantly, for 3 minutes. Add the wine and cook, stirring frequently, until the liquid is absorbed, about 3 minutes. Add the broth, 1/2 cup at a time, stirring occasionally and waiting until it is absorbed before adding more. It should take about 30 minutes for all the broth to be absorbed. Remove from heat and stir in the Parmesan. Spoon into individual bowls.
Adapted from Real Simple, December 2006
Curried Squash Soup
From Member Nell Ziroli, a nice variation on a classic favorite. We love the addition of Apples!
A simple, versatile and delicious soup. -Nell
(1) Butternut Squash, peeled, seeded (reserve the seeds) and cut into 2 or 3 inch pieces
(2) Delicata Squash, peeled, seeded (reserve the seeds) and cut into 2 or 3 inch pieces
(3-4) assorted peppers, seeded and cut in strips
(3) apples, peeled, cored and quartered
(1) large onion, quartered
(2-3) Tablespoons of your favorite Curry Powder
(1/4) cup olive oil
Toss together in a large bowl and roast on a large sheet at 375 degrees for about 40 minutes, until soft and a bit browned.
While baking, clean and dry the seeds. Toss with 2 Tablespoons Soy Sauce. Spread in a shallow dish or plate and bake at 325 degrees, after removing the vegetables, for about 15 minutes. Stir once or twice and leave in the oven as it cools.
Using an immersion blender (or your favorite device) puree the vegetables with a few cups of water, broth or stock. Thin to desired consistency. Serve warmed with a sprinkle of toasted seeds.
Variations - Any orange vegetable is wonderful here, Acorn Squash, Sweet Potatoes, etc. Pears are a good substitute for a few or all of the apples, fresh ginger can be added with the Curry Powder. Sometimes I blister the peppers and try to add one or more of the hot varieties. I have also used a bit of Coconut Milk in place of some of the broth.
