RECIPE: Easiest Roasted Vegetables

Preheat oven to 350.  Cut vegetables into your desired size and coat in oil, salt and pepper.  Spread on a cookie sheet and bake, checking after 20 minutes, stir if necessary, and cook for 20-30 minutes more.

RECIPE: BUTTERNUT SQUASH AND CHICKPEAS

YIELD: 4 servings

INGREDIENTS

              ·       1 small butternut squash (about 1 1/2 pounds)

·       1/2 cup plain whole-milk Greek yogurt

·       5 garlic cloves (1 finely grated, 4 chopped)

·       2 tablespoons fresh lemon juice, divided

·       Kosher salt, freshly ground pepper

·       4 tablespoons olive oil, divided, plus more for drizzling

·       1 (15-ounce) can chickpeas, rinsed, patted dry

·       1 medium onion, chopped

·       2 tablespoons vadouvan or curry powder

·       2 radishes, trimmed, very thinly sliced

·       1 cup parsley, mint, and/or cilantro leaves

·       2 tablespoons pomegranate seeds (optional)

PREPARATION

1.     Preheat oven to 425°F. Roast squash directly on oven rack until a paring knife poked through skin easily slides through flesh, 50–65 minutes. Let squash cool until you can handle. Trim ends, halve lengthwise, and scoop out seeds. Tear or cut squash into large pieces; discard skin (it will come off easily as you tear).

2.     Meanwhile, mix yogurt, grated garlic, and 1 Tbsp. lemon juice in a medium bowl; season with salt and pepper.

3.     Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high. Cook chickpeas, shaking skillet often, until starting to brown and crisp, about 5 minutes. Add onion and chopped garlic and cook, stirring often, until onion is translucent, about 5 minutes. Sprinkle in vadouvan and cook, stirring, until chickpeas and onion are coated and mixture is fragrant, about 1 minute. Season with salt and pepper and transfer to a medium bowl. Wipe out skillet.

4.     Heat 2 Tbsp. oil in same skillet over medium-high. Cook squash pieces, cut side down, undisturbed, until browned and caramelized, about 5 minutes. Turn pieces over, remove from heat, and season with salt and pepper. Spoon chickpea mixture over squash, then dollop reserved lemon-garlic yogurt around.

5.     Toss radishes, herbs, and pomegranate seeds, if using, with remaining 1 Tbsp. lemon juice in a small bowl; drizzle with a splash of oil and season with salt and pepper. Scatter over squash and chickpeas. Finish with a grind or two of pepper.

RECIPE: Kale, Butternut Squash and Walnut Pasta

Ingredients:
1 butternut squash, peeled and cut into 1” pieces
2 tbsp. olive oil
Kosher salt and freshly ground black pepper, to taste
8 oz. pappardelle (or other pasta)
12 tbsp. unsalted butter
1 cup walnuts, toasted and lightly crushed
3 cups baby kale

1. Heat oven to 425°. Toss squash with oil, salt and pepper.  Spread out in a single layer on a baking tray and bake 25 minutes until tender.
2. Bring a large pot of salted water to a boil.  Cook pasta until al dente.  Drain, rinse, and set aside.
3.  Heat butter in a 12” skillet over medium heat; cook until milky foam settles at the bottom of the skillet and turns nut brown. 

4.  Toss in pasta, squash, and walnuts; add baby kale and toss until just wilted. 

5.  Season with kosher salt and freshly ground black pepper.

Butternut Squash and Goat CheeseMash

Ingredients

·         1 1/2 pounds butternut squash, peeled and cut into cubes

·         3 ounces goat cheese

·         2 tablespoons milk

·         1 tablespoon fresh rosemary, minced

·         Kosher salt and black pepper to taste

Instructions

1.      Bring a large pot of water to a boil.

2.      Once boiling add in a big pinch of salt and the cubed butternut squash.

3.      Cook the butternut squash until soft, about 10-15 minutes depending how big your cubes are.

4.      Drain the water out of the pot and add in the goat cheese, milk, rosemary, salt and pepper.

5.      Mash with a potato masher or immersion blender/stick until desired mashed consistency is reached.

6.      Taste and add more salt and pepper if needed.

RECIPE: Easiest Leek Soup Ever

Ingredients:

1 bunch leeks, chopped (white and light green parts only)
1 bunch celery, chopped
1 butternut squash, peeled and diced
1 apple, peeled and diced
Vegetable broth

Sauté all ingredients in olive oil until soft.  Remove from heat.  Add vegetable broth and purée. Season with salt and pepper.  Enjoy!

RECIPE: Butternut Squash, Brussels Sprout, and Bread Stuffing with Apples

Difficulty Level: EASY

1 pound butternut squash, cubed

1 pound brussels sprouts, halved
1 medium gala apple, cut into a 1/2 inch dice
2 shallots, thinly sliced
3 tablespoons olive oil, divided into 2 tbsp and 1 tbsp
1 cup onion, diced
1 cup celery, diced
10 slices bread of choice: crusty sourdough, dry cornbread, whole grain, or, if you are gluten free, millet bread will work nicely. Prior to preparing the recipe, leave bread out for a day to become slightly dry, then cut into cubes.
1 1/2 cup vegetable broth (plus extra as needed)
2 teaspoons fresh rosemary, chopped
1 teaspoon fresh thyme
1 teaspoon chopped fresh sage
1/3 cup dried cranberries
1/3 cup pecans or walnuts
Sea salt and pepper to taste

1.Heat oven to 400 degrees. Toss the squash, brussels sprouts, apples, and shallots in 2 tbsp oil and season well with salt and pepper. Roast till vegetables are very tender and remove from oven. Reduce oven heat to 350.

2.Heat other tbsp oil in a large pot. Sautee the onion and celery till translucent (about 5-8 min). Add the bread cubes and allow them to get golden brown with the veggies in the oil. Add a dash of salt and pepper.

3.Add the roasted vegetables, vegetable broth, cranberries, pecans, and seasonings. Stir the mix till the broth has almost entirely absorbed in the toasted bread. Transfer to a baking sheet and bake at 350 for about 20 minutes. Serve hot. And delicious.

RECIPE: Roasted Squash and Apple Chowder with Potatoes

Difficulty Level: Intermediate

Serves 8

Puréed roasted butternut squash provides the creamy base for a hearty chowder. If making the chowder ahead, prepare the recipe through step 3, then assemble and reheat just before serving.

2 lb. butternut squash, peeled and cut into ¾-inch chunks (6 cups), divided

3 medium apples, peeled and diced (3 cups), divided
2 large leeks, white parts cut into 1-inch chunks (1 cup), plus ½ cup thinly sliced leek greens, divided
1 Tbs. olive oil
1 Tbs. pure maple syrup
1 lb. multicolored potatoes, peeled and cut into ¾-inch chunks
½ cup apple juice
1 Tbs. apple cider vinegar

1. Preheat oven to 350°F. Coat baking sheet with cooking spray.

2. Combine 5 cups butternut squash chunks, 2 cups diced apple, leek whites, oil, and maple syrup in large bowl, and season with salt and pepper, if desired. Spread squash mixture in single layer on prepared baking sheet, and roast 30 minutes, or until tender, stirring occasionally.

3. Cook potato chunks and remaining 1 cup butternut squash in boiling, salted water 5 to 7 minutes, or until just tender. Drain, and set aside.

4. Purée roasted vegetables in blender until smooth. Add purée and apple juice to large soup pot with 4 cups water. Whisk in vinegar, and heat over medium heat. Season with salt and pepper, if desired. Add boiled potatoes and squash, remaining 1 cup diced apple, and leek greens, and simmer 5 minutes, or until hot.

RECIPE: Maple-roasted Butternut Squash

Level of Difficulty: Easy
Active Time: 20 min.
Total Time: Approx. 60-80 min.
Servings: 6

Ingredients:

1 large butternut squash

1 head of garlic, separated but not peeled
2 Tbs. olive oil
2 1/2 Tbs. pure maple syrup
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 oz. thinly sliced pancetta, chopped
16 whole fresh sage leaves

Instructions:

1. Preheat oven to 400 degrees. Peel and seed the butternut squash and then cut it into 3/4- to 1-inch cubes. Place squash and whole, unpeeled garlic cloves on a sheet pan in one layer.

2. Toss the squash & garlic with olive oil, maple syrup, salt and pepper. Bake for 20-30 minutes, until squash begins to brown, turning once during baking.

3. Sprinkle the pancetta and sage leaves evenly over the butternut squash and continue to bake for another 20-30 minutes, until the squash and garlic are tender and caramelized. Season taste with salt & pepper and serve hot.

Note: the roasted garlic spreads easily onto crusty slices of bread, such as a baguette.

 

 

RECIPE: Butternut Squash Sage Soup

Difficulty level: Intermediate (easy if you omit the garnish of seeds and fried sage)

Ingredients

Olive oil

1 (2-pound) butternut squash, cut in half with seeds scooped out and reserved

Ground cumin

Ground coriander

9-10 whole fresh sage leaves

1 shallot, minced

1 teaspoon Madras-style curry powder

2-3 fresh sage leaves, minced

1 garlic clove, minced

3 cups veggie stock

Salt

1/4 cup heavy cream, plus more for garnish

Directions

1. Preheat the oven to 400 F degrees. Rub the butternut squash with olive oil and place it face side down on a parchment-lined baking sheet. Roast the butternut squash for 30-35 minutes, until it's tender with a fork. Remove and set aside until it's cool enough to handle.

2. Meanwhile, let's make the garnish. Rinse out the seeds, discarding any pulp. Sprinkle the seeds with a pinch of cumin, pinch of ground coriander and a pinch of salt. In a small skillet, add a teaspoon of olive oil. When hot, add the seeds, toasting them on both sides, about 2-3 minutes. Remove them with a slotted spoon and set aside.

3. To the same skillet, heat a tablespoon of olive oil until hot. Add sage leaves and fry until the leaves are crispy and the edges are lightly browned, about 1-2 minutes. Remove with a slotted spoon and set aside.

4. To a stock pot, placed over medium heat, add a tablespoon of olive oil. Add the minced shallot and cook until translucent, about 3-5 minutes. Add the spices: 1/2 teaspoon ground cumin, 1/4 teaspoon ground coriander, Madras-style curry powder, minced sage leaves and minced garlic clove. Cook until the spices and garlic are fragrant, about 1 minute. Scoop out the butternut squash flesh and add it to the pot, along with the veggie stock. Cover the pot, turn the heat to medium low and simmer for 10-12 minutes. In batches, carefully transfer the soup to a blender and pulse until very smooth.

 

Transfer the soup back to the pot and salt to taste. I added about 3/4 teaspoon. Stir in the heavy cream and heat until warm. Divide the soup between bowls and garnish with butternut squash seeds and fried sage leaves.

 

Submitted by Sarah Marder

RECIPE: Winter Squash Butter

Difficulty level: Intermediate

 

Makes 4 small jars 

·                       2 cups roasted squash

·                       1/2 cup brown or demerara sugar

·                       2 teaspoons spice blend of choice (see recipes for spice blends below)

·                       1/2 teaspoon lemon juice

·                       4 tablespoons apple cider (can substitute water)

1. (If you haven't yet roasted your squash, preheat the oven to 450 degrees Fahrenheit, cut your winter squash of choice in half, remove the seeds and stringy bits, drizzle with a bit of neutral tasting oil, and roast until the flesh of the squash is very tender, 40 minutes to 1 hour.)
2. Scooping the roasted squash flesh from the skin, measure out two full cups of winter squash, packing it into the measuring cup.
3. In a food processor, combine all other ingredients and process until smooth.
4. Using a spatula, scrape the mixture from the food processor into a medium saucepan. Bring the squash mixture to a simmer, and continue to simmer, scraping the bottom to prevent sticking and burning, for 10 to 15 minutes, until it thickens and becomes velvety.
5. Allow the squash butter to cool, and then funnel into small jars. The butter will keep, refrigerated, for up to two weeks. (Please note that you can not safely can the squash butter.)

Cardamom-clove-star anise spice blend

·                       1 teaspoon whole cloves

·                       1 teaspoon cardamom seeds

·                       1 small piece of a star anise pod

·                       1 tablespoon ground cinnamon

1. In a mortar and pestle or in a spice grinder, pulverize the cloves, cardamom seeds, and star anise pod. Mix with ground cinnamon.

RECIPE: Squash Tips

Winter squash comes in many varieties, including Butternut, Acorn, Spaghetti, Pumpkin, Ambercup, Carnival, Delicata, Kabocha, Hubbard and Turban, and has a lot of Vitamin A for healthy skin and eyes.

Squash does not require refrigeration and can be kept in a cool, dark well-ventilated place for 1-2 months. After squash is cooked, it can be frozen for up to one year.

 

Winter squash can be peeled, de-seeded, and cut into chunks or slices to steam, sauté or bake.  It is easier, however, to bake winter squashes with their skin on.  Either cut in pieces and remove seeds, or cut whole squash in half and bake at 400 degrees for 45 minutes, depending on size. 

 

Once cooked, the flesh of winter squashes can be scooped from the skin and used to make purees, soups and pie fillings. 

 

Here is one idea:

 

Ingredients

 

1 winter squash

Salt and pepper

Butter (optional)

Brown sugar or maple syrup (optional)

Cinnamon (optional)

 

Preparing

1. Cut the squash in half and remove the seeds.

2. Cook the squash using any of the following methods:

Oven or toaster oven – Preheat oven to 400 degrees. Sprinkle the cut side of the squash with salt. Place cut side down in a baking dish and bake for 40 to 50 minutes or until the squash is easily pierced with a fork.

Microwave – Place squash cut side down in a microwave safe dish. Cover and cook on high power until the squash is tender when pierced with a fork. (Start with 8 minutes and then cook more if needed).

Slow cooker – Squash can be put into a crockpot whole or cut in half. Add 1 tablespoon of water, cover and cook on low until squash is easily pierced with a fork. Cooking time will vary with different squashes, but it will usually take 3-6 hours.

Stove (steaming) – Cut squash into small, one inch cubes. Fill a pot with two inches of water and bring to a boil. Add squash to a steamer, cover and cook for 7-10 minutes until squash is soft.

3. Let cool a bit and then scoop out the squash. If desired, add salt and pepper, butter and brown sugar, maple syrup or cinnamon.

RECPE: Kale and Winter Squash Gratin

Ingredients
1 medium winter or butternut squash (about 1.5 pounds), cut in half and seeded
1 tablespoons canola oil
4 ounces kale (stems trimmed and large ribs removed), rinsed and cut into thin slices
2 medium cloves garlic, minced
Coarse salt
Freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
Pinch allspice
Leaves from 4 sprigs of thyme, coarsely chopped
3/4 cups heavy cream (or 1% milk for lighter mixture)
1 1/2 tablespoons finely grated bread crumbs
1/3 cup freshly grated Parmigiano-Reggiano cheese

Directions
1. Preheat the oven to 400 degrees. Use butter to lightly grease a large (2 -quart) gratin dish.
2. Peel the squash, then cut it crosswise into 1/4-inch-thick slices.
3. Heat the oil in a large skillet over medium-high heat. Add the kale, still slightly damp, and cook, stirring occasionally, for about 3 minutes, until it has wilted.
4. Add the garlic and cook, stirring, for 45 to 60 seconds, until it is fragrant.
5. Place half of the sliced squash in the prepared gratin dish; season with salt and pepper to taste.
6. Combine the nutmeg, allspice and thyme in a small bowl.
7. Place the kale over the squash and sprinkle with half of the nutmeg-thyme mixture. Top with the remaining squash and sprinkle with the remaining nutmeg-thyme mixture.
8. Pour the cream over the vegetables; cover the gratin dish tightly with aluminum foil. Bake for about 45 minutes, until tender.
9. While the vegetables are baking, combine the bread crumbs and Parmigiano-Reggiano cheese in a small bowl.
10. Reduce the oven temperature to 375 degrees. Discard the foil from the gratin dish and use a spatula to press down on the mixture. Sprinkle the bread crumb-cheese mixture over the vegetables.
11. Return to the oven and bake, uncovered, for about 10 minutes, until golden brown. Transfer to a wire rack to cool for at least 10 minutes before serving.

RECIPE: Creamy Squash and Apple Soup

From Cooking Light, November 2004

Yield: 8, 1-cup portions

Ingredients:

5 ¾ cups fat-free, less-sodium chicken broth

1 small (1-inch) cubed, peeled butternut squash (about 1 ½ pounds)

1 large peeled sweet potato, cut into 1-inch pieces

4 tsp. butter, divided

2 cups vertically sliced onion

1 ½ cups sliced peeled Granny Smith apple

1 Tbsp. all-purpose flour

¼ tsp. black pepper

Procedure:

1. Combine chicken broth, butternut squash, and sweet potatoes in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until squash and potato are tender. Remove squash and potato from pan with a slotted spoon, reserving broth. Mash squash mixture to desired consistency.

2. While squash and potato cook, melt 1 teaspoon butter in a medium nonstick skillet over medium-low heat. Add the onion and apple; cook 20 minutes or until lightly browned, stirring occasionally. Remove onion mixture from pan; set aside.

3. Increase heat to medium-high. Melt remaining 3 tsp. butter in pan. Add flour; cook for 5 minutes or until golden brown, stirring constantly with a whisk. Gradually add 1 cup reserved broth and cook for 3 minutes until slightly thickened.

4. Add the thickened broth mixture, mashed squash mixture, onion mixture, salt and pepper to remaining broth in Dutch oven. Cook over medium heat 5 minutes, stirring occasionally.

NOTES: This is really easy and flavorful as is. One adjustment I’ve made and liked is to chop the onion (rather than slicing it), which makes it less intrusive in the texture of the soup.

Submitted by Lisa Bretherick

RECIPE: Roasted Butternut Squash Salad with Warm Cider Vinaigrette

From Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients by Ina Garten

Ingredients:

1 (1 1/2 lb) butternut squash, peeled and diced into 3/4-inch cubes

evoo

1 tbsp pure maple syrup

kosher salt and freshly ground black pepper

3 tbsp dried cranberries

3/4 cup apple cider or apple juice

2 tbsp cider vinegar

2 tbsp minced shallots

2 tsp Dijon mustard

4 oz. baby arugula, washed and spun dry

1/2 cup walnuts halves, toasted

3/4 cup freshly grated Parmesan

Procedure:

1. Preheat the oven to 400 degrees F.

2. Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

3. While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

4. Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

Submitted by Vicki Boyne

RECIPE: Pizza with Goat Cheese, Butternut Squash, and Leeks

Ingredients:

2 cups butternut squash, peeled, seeded and cut into 1/2-inch cubes

2 tbsp evoo, separated

salt & pepper

1 package store-bought, pre-made thin pizza crust

1/2 cup goat cheese crumbles

1/2 cup ricotta cheese

2 tsp fresh thyme, finely chopped

1 leek, white and light green parts only, cut in half lengthwise and sliced into half moons

1 tbsp Parmigiano-Reggiano, grated

Procedure:

1. Preheat oven to 350 degrees F. Toss butternut squash with 1 tbsp evoo, s&p. Spread squash out in a single layer on a rimmed baking sheet. Bake until tender, about 30 minutes. Remove squash from oven and increase heat to 400 degrees F.

2. Meanwhile, brush pizza crust with 1/2 tbsp evoo. Top with goat cheese crumbles and ricotta cheese. Add fresh thyme. Season with s&p. Soak leeks in a mixing bowl full of cool water to remove grit. Drain and pat dry. Spread leeks and roasted butternut squash over the cheese. Drizzle with remaining 1/2 tbsp evoo. Sprinkle with parm-reg.

3. Bake pizza until cheese is melted, and crust is golden brown, about 20 minutes. Depending on the brand of pizza crust you bought it might take a little more or a little less time. Look at the package for guidelines.

4. Remove from oven and allow to cool for 5-10 minutes. Cut and serve.

Submitted by Vicki Boyne

RECIPE: Black-Eye Pea Stew with Kale and Squash

Adapted from Veg Times

Ingredients:

2 cups squash, cut into ½ inch dice
1 cup diced yellow onion
1 cup diced carrot
2 cloves garlic minced
finely chopped kale or collard greens, tough stems removed
4 cups of water
1 table soup veg soup base
black-eyed peas

Procedure:

1. Soak Black-Eye Peas overnight, or bring to boil and let stand for 2-3 hours.

2. Add oil to pot. Add squash, onion, carrot. Cook, stirring occasionally, until onion is translucent. Stir in garlic and cook one minute more. Add greens, four cups of water and veggie soup base. Bring mixture to a simmer and reduce heat. Simmer until greens and squash are tender.

3. Add black-eyed peas, season with salt, pepper and, if desired, fresh thyme, serve hot.

RECIPE: Roasted Squash and Spinach Lasagna

Ingredients:

32oz jarred tomato sauce

2 small squash (acorn, butternut and/or delicata), seeded, roasted

3 bunches of spinach, trimmed and washed

1 Tbsp olive oil

1 large garlic clove, minced

1 container (15oz) ricotta cheese

2 cups grated Parmesan, split

1 egg

¼ tsp ground or freshly grated nutmeg

1 lb fresh mozzarella, sliced

9-11 no-boil lasagna noodles (6oz)

Procedure:

1. Preheat oven to 425 degrees. Halve squash and remove seeds. Wrap in foil and place on baking sheet. Roast squash until tender, about 30-40 minutes. Scoop squash out into a bowl and season with salt and pepper; set aside.

2. In a large skillet, heat 1 tablespoon oil over medium-high. Add garlic and cook, stirring, 30 seconds. Gradually add spinach and toss until wilted, about 4 minutes. Transfer spinach to a strainer and press to release liquid. When cool, chop spinach and season with salt and pepper. In a large bowl, mix ricotta, 1 cup Parmesan, egg, and nutmeg until smooth; season with salt and pepper.

3. Lightly oil a 13- by 9- by 2-inch (3 qt). Spread one-quarter the tomato sauce in dish, top with 3 noodles (you can use a couple of extra trimmed noodles to fill in the extra spaces). Top with half the ricotta mixture, half the squash, one-quarter the tomato sauce, and 3 noodles. Top with remaining ricotta mixture, cooked spinach, one-quarter the sauce, and 3 noodles. Top with remaining sauce, 1 pound mozzarella, and 1 cup Parmesan.

4. Bake lasagna on a rimmed baking sheet until golden brown, 40 to 45 minutes. Let lasagna cool 15 minutes before serving.

Submitted by Stephanie Leonard

RECIPE: Butternut Squash Soup with Parmesan and Fried Sage Leaves

From Bon Appetit

Serves 6

Ingredients:

3 tbsp butter, divided
1 onion, coarsely chopped
1 tbsp chopped fresh sage
2 3/4-pound butternut squash, halved, peeled, seeded, chopped (about 5 cups)
5 cups canned low-salt chicken broth
1/3 cup freshly grated Parmesan cheese
24 fresh sage leaves

Procedure:
1. Melt 1 tablespoon butter in heavy large pot over medium heat. Add onion; cover and cook until soft, stirring occasionally, about 7 minutes. Add chopped sage; stir 1 minute. Add squash and broth. Increase heat to high and bring to boil.

2. Reduce heat and simmer until squash is tender, about 25 minutes. Cool slightly.

3. Puree soup in batches in blender until smooth. Return soup to pot. Mix in cheese. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.)

4. Melt remaining 2 tablespoons butter in heavy large skillet over medium heat. Add sage leaves and saute until brown and toasted, about 2 minutes. Bring soup to simmer. Ladle into bowls. Garnish with fried sage leaves.