---------------------------------------------------------------- From: kayco@erinet.com (Linda K. Coram) Newsgroups: rec.food.recipes Subject: Collection: Butternut Squash Followup-To: poster Date: 9 Nov 1998 01:51:58 -0600 Organization: Relatively Speaking NNTP-Posting-Host: localhost.taronga.com Mime-Version: 1.0 Content-Type: text/plain; charset=us-ascii Content-Transfer-Encoding: 7bit X-NNTP-Posting-Host: dlp1156.dayton.eri.net X-Newsreader: Forte Agent 1.5/32.452 Baked Winter Squash with Garlic-Herb Crust 2 medium acorn squash 2 medium butternut squash 2 medium baking potatoes 2 medium tomatoes salt -- to taste 1 teaspoon white pepper 1/2 cup chicken stock 1/2 cup heavy cream 2 small garlic cloves -- finely chopped 1 teaspoon fresh horseradish -- finely grated 1 teaspoon fresh thyme -- finely chopped GARLIC HERB CRUST: 1 1/2 cups fresh bread crumbs 1/4 cup Parmesan cheese -- grated 2 tablespoons fresh parsley -- finely chopped 1 teaspoon caraway seed -- lightly crushed 1 tablespoon sesame seeds 2 teaspoons chives -- finely chopped 1 teaspoon fresh rosemary -- finely chopped 1 teaspoon fresh mint -- finely chopped 3 medium garlic cloves -- finely chopped lemon zest -- from 2 lemons ACORN & BUTTERNUT SQUASH: Peel, halve, seed and cut crosswise in 1/8" thick slices. POTATOES: Peel, halve and cut crosswise into 1/8" thick slices. TOMATOES: Core and cut into 1/8" thick slices. Finely grate zest from 2 lemons. Starting and ending with acorn squash, arrange squashes, potatoes and tomatoes in alternating layers in a greased 4-qt. casserole, lightly seasoning each layer with salt and pepper. Combine chicken stock, cream, garlic, horseradish and thyme in saucepan. Bring to a boil. Simmer until reduced by half and pour over squash. Cover and bake at 325 deg. for 45 minutes to 1 hour. Spread Garlic-Herb Crust evenly over surface of casserole. Bake uncovered 10-15 minutes more. Serves 12. GARLIC-HERB CRUST: Toss together bread crumbs, cheese, parsley, caraway seeds, sesame seeds, thyme, chives, rosemary, mint, garlic and lemon zest. BUTTERNUT APPLE CASSEROLE 1 butternut squash -- peeled,seeded,chunke 3 apples -- cored,peeled, sliced 1 tablespoon lemon juice 3/4 teaspoon cinnamon -- ground 1 tablespoon brown sugar 1/2 cup apple juice Preheat Oven to 350 Degrees F. Combine squash and apples with lemon juice and cinnamon. Place squash-apple mixture in a one quart casserole and sprinkle with brown sugar. Pour apple juice over mixture, and cover casserole. Bake for one hour, or until squash is fork tender. Golden Autumn Soup 1/4 cup Butter 1 large Onion -- chopped 2 Leeks -- chopped (white part) 1 large Potato -- peeled and diced 1 cup Carrots -- thinly sliced 2 cups butternut squash -- diced 1/2" cubes 3 cups Chicken stock 2 cups Light cream -- up to 3 cups 2 ounces Dry white wine -- optional Salt and pepper chopped chives, grated carrot -- for garnish In a large heavy pot, melt butter; add onion and leeks and cook until soft but not brown. Add potato, carrots and squash; cook and stir 2 or 3 minutes. Add stock; cover and simmer about 20 minutes or until vegetables are tender. Puree in food processor or blender until very smooth. Return to saucepan. (Can be made ahead and frozen to this point). Stir in cream to desired consistency. Add wine if desired. Heat slowly until very hot (do not boil). Taste and season with salt and pepper. Serve garnished with a sprinkle of chives or green onions and a little grated carrot. Makes about 6 servings. Processor Butternut Squash Bisque 2 1/2 pounds butternut squash -- (4 cups cooked) 1 medium onion -- chopped 1 tablespoon margarine 1/2 teaspoon curry powder 1/4 teaspoon nutmeg 1 teaspoon Worcestershire sauce 1 tablespoon smooth peanut butter 1 quart chicken broth 1/2 cup 2% low-fat milk salt -- to taste red pepper -- to taste Prepare squash by washing, cutting in half lengthwise, removing seeds, and placing cut side down in a flat baking dish with about 1/2" salted water. Bake in preheated 400 deg. oven until soft (about 40 minutes); cool slightly. Saute onion in butter until limp. Spoon cooked squash from skin, and place in food processor or blender with all ingredients except milk. Add only enough chicken broth to fill blender or processor. Blend until smooth; turn into soup pot; add remaining ingredients. Taste for possible addition of salt and pepper. Heat to serve. Serves 6-8. Processor Butternut Squash Casserole 1 butternut squash -- 2.5-3 lbs. 1/4 cup butter or margarine 1 tablespoon brown sugar 1/4 teaspoon salt pinch white pepper 1 1/2 tablespoons shortening 2 pounds Granny Smith apple -- unpeeled, sliced 1/4 cup sugar TOPPING: 3 cups corn flakes -- see note 1/2 cup chopped pecans 2 tablespoons melted butter 1/2 cup brown sugar, packed Cut squash in half lengthwise. Scrape out seeds and steam 30 minutes, or bake on foil, cut-side down, in 350 deg. oven until tender. (If baking, it will take approximately 40-45 minutes.) Scrape out pulp and mash or beat in mixer or processor until smooth. Add butter, brown sugar, salt and pepper; set aside. Slice apples very thinly. In skillet, melt shortening and add apples. Sprinkle with sugar and cover, simmering until barely tender. Spread in an 8 or 9" casserole and spoon squash mixture evenly over apples. TOPPING: Mix all ingredients and spread over squash and bake in 325 deg. oven for 12-15 minutes, or until lightly browned. Serves 8. NOTES : Measure 3 cups of cornflake cereal and then put through a food processor to make coarsely chopped crumbs. If you already have a box of crushed cornflake crumbs on hand, then use about 2/3 cup. Processor Butternut Squash Soup I 2 tablespoons butter or margarine 1 medium onion -- chopped (abt 1/2 cup 2 cups chicken broth 1 pound butternut squash -- peeled & seeded 2 pears -- peeled & sliced 1/4 teaspoon salt 1/4 teaspoon white pepper 1/4 teaspoon ground coriander 1 teaspoon fresh thyme -- chopped 1 cup heavy cream 1 pear -- sliced 1/2 cup pecans -- chopped, toasted Cut squash into 1" cubes. Melt butter in Dutch oven over medium heat. Cook onion in butter, stirring occasionally, until tender. Stir in broth, squash, 2 sliced pears, salt, white pepper and coriander. Heat to boiling; reduce heat. Cover and simmer 10-15 minutes or until squash is tender. Pour about half the soup into food processor or blender and process. Return to pot and repeat procedure with rest of soup. Return to Dutch oven. Stir in thyme and heavy cream. Heat, stirring frequently, just until hot. Serve with sliced pear and pecans as garnish. Serves 6. Processor Butternut Squash Soup II 1 1/2 pounds butternut squash 5 cups chicken broth 1/3 cup onion -- minced 1 cup sour cream salt -- to taste white pepper -- to taste fresh parsley -- finely chopped Peel the squash, cut in half, and discard seeds. Slice into 1" pieces. Measure the chicken broth into a large saucepan and bring to a boil. Add the squash and onion. Lower heat to simmer. Cover the pan, and cook vegetables until tender, about 20-25 minutes. Remove from the burner and whirl soup in a blender or processor. Return to a clean saucepan and add the sour cream. Taste for salt, adjust, and add a few grindings of pepper. Bring just to a boil. Serve in warm soup bowls, garnished with finely chopped fresh parsley. Serves 6-8. Processor Butternut Squash Soup III 1 butternut squash -- 1.5-2 lbs. 5 cups chicken broth 1/2 cup onion -- finely minced 1 cup sour cream salt white pepper fresh parsley -- finely chopped Peel squash, cut in half and discard the seeds. Slice in 1" pieces. Measure chicken broth into a large saucepan and bring to a boil. Add squash and onion. Lower heat to simmer. Cover the pan, cook vegetables until tender, about 20-25 minutes. Remove from the burner and whirl soup in a blender. Return to a clean saucepan and add the sour cream. Taste for salt, adjust, and add a few grindings of pepper. Bring just to a boil. Serve in warm soup bowls garnished with finely chopped fresh parsley. Serves 6-8. Processor Herbed Butternut Squash-Apple Soup 1 1/2 quarts chicken stock 2 pounds butternut squash 2 medium Granny Smith apples 1 large onion -- finely chopped 2 medium shallots -- finely chopped 1 teaspoon fresh rosemary -- finely chopped 2 teaspoons fresh thyme -- finely chopped 1/2 cup 2% low-fat milk 1/2 teaspoon salt 1/4 teaspoon ground pepper -- finely ground 1/2 cup sour cream SQUASH: Peel, seed and cut into 2" pieces. APPLES: Peel, core and cut into 2" pieces Heat chicken stock in 6-qt. enamel or stainless steel casserole until simmering. Add squash, apples, onions, shallots and herbs. Simmer, covered, for 30 minutes or until all vegetables are soft and tender. Puree in food processor using the steel blade, or blender. Return mixture to soup pan and add the 2% milk. Add salt and pepper and simmer 5 minutes. Taste for seasoning. Ladle into soup bowls. Garnish with spoonfuls of sour cream, and sprigs of rosemary and thyme leaves. Serves 6-8. NOTES : Instead of fresh rosemary, you can use 1/2 tsp. dried rosemary. Instead of fresh thyme, you can use 1 tsp. dried leaf thyme. Processor Pumpkin Soup 1/2 stick butter 4 chunks fresh pumpkin meat 3 whole butternut squash -- peeled 3 large tomatoes 1 clove garlic 1 onion 1/2 green pepper 6 cups chicken broth 1 cup cream 1/4 teaspoon dried thyme 1/4 teaspoon dried marjoram 1 teaspoon salt dash sugar fresh parsley -- (optional) fresh basil -- (optional) Start food processor and drop garlic through the feeder tube to mince. Remove steel blade and put French fryer disk in. Load feeder tube and with the vegetables in chunks and process. Remove vegetables and saute in hot butter. Dice tomatoes the same way, cutting into quarters first. Bring chicken stock to a boil and add tomatoes and their juices and all seasonings. With the steel blade, mince several sprigs of fresh parsley and basil (if desired). Add vegetables after 15 minutes of simmering and continue to simmer an additional 15 minutes (or until it tastes good). Stir in the cream, basil and parsley and serve. Processor Roasted Winter Vegetable Soup 2 butternut squash --(about 2# each) 4 carrots -- peeled 1/2 pound parsnips -- peeled 1 large onion -- thinly sliced 1/4 cup firmly packed light brown sugar 1/4 cup unsalted butter -- (1/2 stick) 2 1/2 quarts chicken broth -- defatted 1/2 teaspoon ground mace 2 teaspoons crystallized ginger -- finely chopped 1 pinch cayenne pepper salt -- to taste 1/2 cup pine nuts -- toasted 3 tablespoons fresh Italian parsley -- chopped Preheat oven to 350 deg. Halve the squash lengthwise and scoop out the seeds. Place the squash, cut-side up, in a large roasting pan. Cut the carrots and parsnips into small pieces, and scatter them, along with the onion, around the squash. Sprinkle the cut surfaces of the squash with the brown sugar and dot all over with the butter. Pour 2-1/2 cups of the broth into the pan, and cover it tightly with aluminum foil. Bake until all the vegetables are very soft, about 2 hours. Carefully remove the foil and let the vegetables cool slightly. Scoop the squash out of the skins and place it in a heavy soup pot. Add the other vegetables and 6-1/2 cups of the broth. Season with the mace, crystallized ginger, cayenne pepper and salt. Stir together and bring to a boil. Reduce the heat to a simmer and cook, covered, for the flavors to combine,10 minutes. Puree the soup, in batches, in a blender or food processor until it is very smooth. Return the soup to the pot and add extra broth if necessary to thin it to the desired consistency. Heat it through. Serve the soup in large shallow soup bowls, garnished with the pine nuts and parsley. Serves 10. HOW TO TOAST PINE NUTS: Preheat oven to 350 deg. Spread the nuts in a single layer on a baking sheet and toast until golden and fragrant, 3-5 minutes. Check after 3 minutes, as pine nuts burn easily.