Autumn Squash Soup
- 1 large butternut squash, peeled, seeded and chopped (or 20 oz package precut)
- 1 tablespoon canola oil
- salt and pepper to taste
- 1 15 oz can pumpkin
- 1 cup vegetable broth
- 1 cup apple cider
- 1 cup half and half
- 1 1/2 tablespoon honey
- 1/4 teaspoon curry
- 1/2 teaspoon cinnamon
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
- Heat oven to 450. Toss chopped butternut squash with canola oil and salt and pepper.
- Roast for 25 minutes. Let cool 5 minutes.
- Using a potato ricer, press squash through ricer. (Or puree in blender if you don’t have a ricer)
- In a large food processor, blend pureed squash and pumpkin, pouring vegetable broth, apple cider and half and half through the top while blending.
- Pour into sauce pan and heat over medium to a gentle boil. Add honey and spices.
- Simmer on low for 10 minutes and serve with roasted pumpkin seeds.
Acorn Squash with Walnuts & Cranberry
- 1 Acorn Squash, cut in half
- 1/2 cup walnuts, roughly chopped
- 1/2 cup cranberries, frozen or fresh
- 4 tablespoons brown sugar
- 2 tablespoons butter
- Turn your oven to 375F.
- Combine walnuts, cranberries and brown sugar. Toss to combine.
- Cut each acorn squash in half. Remove and discard seeds.
- Split the mixture between two halves of the squash. Top with 1 tablespoon butter each half.
- Place in a baking dish, loosely cover with foil and bake in a for 1 hour 15 minutes, to 1 hour 30 minutes, or until fork inserted into the squash goes in easily.
- Remove from the oven, place on a plate and serve right away.
SPICY SPAGHETTI SQUASH FRITTERS
- 2 cups spaghetti squash
- 2 garlic cloves, minced
- 1 egg
- ½ cup plum tomatoes, diced
- ¼ cup Parmesan cheese
- ¼ teaspoon salt
- ¼ teaspoon red pepper flakes
- ? teaspoon black pepper
- 1 tablespoon chopped fresh parsley
- ¼ cup olive oil
- Mix all the ingredients in a bowl. I’m assuming you’re using leftover spaghetti squash, meaning you’ve already baked the squash, cut it open, and scraped out the spaghetti-like insides.
- Heat olive oil in a large sauté pan. Take the spaghetti squash mixture and form little balls about two tablespoons in size.
- Lightly fry for about 7-8 minutes over medium-high heat, then flip and fry for another four minutes. Make sure these fritters are really golden brown. You need to fry them extra long since there is no flour to coat and bind the ingredients.
- Garnish the fritters with more Parmesan cheese and parsley.
Butternut Squash Risotto
- 3 cups peeled butternut squash, cut into one inch dice (approximately 1 large squash)
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- Pinch of salt
- 1 tablespoon chopped fresh sage
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- ½ large onion, finely diced (about 1 cup)
- 1 cup Arborio rice
- 1/3 cup dry white wine
- 2 ½ cups chicken stock (or more if needed)
- ¾ cup grated parmesan cheese
- Salt and pepper to taste
- In a large sauté pan over medium heat, melt the 1 tablespoon each of butter and olive oil. Add the cubed squash and salt and sauté 10-15 minutes stirring occasionally. Once the squash is slightly browned and tender, add the chopped sage and sauté for one more minute. Remove from the heat and set aside.
- In a medium heavy-bottomed saucepan, melt the butter and olive oil together over medium-high heat. Add the diced onion and sauté for 5 minutes, until the onions are translucent.
- Add the Arborio rice, stirring frequently for 2-3 minutes until the rice is just starting to turn lightly golden.
- Quickly pour in the white wine and allow the liquid to boil and be absorbed into the rice. Then pour in ¼ cup of chicken stock to the rice, stirring constantly. (If necessary, adjust the heat under the pot – you want a medium simmer.) Add more stock ¼ cup at a time – adding more just as most but not all of the liquid is absorbed before adding in more stock.
- Cook the rice and stock together in this manner for approximately 25 minutes or so – until the rice is tender but not mushy. Turn the heat off when there is still some liquid remaining in the rice and stir in the parmesan cheese and cooked squash and salt and pepper to taste. Stir to combine completely.
Butternut Squash Bread
- 1 cup butternut squash purée
- 2 eggs
- 1/2 cup vegetable oil
- 1/4 cup water
- 1 cup white sugar
- 1/2 cup brown sugar
- 1 3/4 cups all-purpose flour
- 1 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cardamom
- 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 8.5 x 4.5 x 2.5 inch loaf pan.
- In a large bowl, mix together the butternut squash puree, eggs, oil, water and sugars until thoroughly combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and cardamom.
- Stir the dry ingredients into the butternut squash mixture. Combine just until incorporated; do not over mix. Pour into the prepared pan.
- Bake at 350 degrees for 55-65 minutes or until a wooden skewer inserted into the center of the loaf comes out clean.
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