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Topic: Winter Squash Recipes

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Subject: Winter Squash Recipes
Date Posted: 8/27/2008 8:33 AM ET
Member Since: 1/28/2007
Posts: 470
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Good morning everyone!

I am looking for some great winter squash recipes. I have acorn, butternut and buttercup up the ying-yang and wouldl ove to make some yummy soups or other recipes fresh as well as find some great recipes for storage. Any ideas?

Thanks!

Date Posted: 8/27/2008 11:25 AM ET
Member Since: 4/30/2007
Posts: 2,728
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I have two butternut squash recipes that are fantastic- this first one was in Cooking Light a few months ago, and it is my favorite.  When I went to their site to copy the recipe for you, I saw that it had a 5 star rating, and I would agree with that!  Here is that one- it's called Golden Winter Soup:

Ingredients

2 tablespoons butter
5 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds)
2 cups (1/2-inch) cubed peeled russet potato (about 12 ounces)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups sliced leek (about 2 medium)
4 cups fat-free, less-sodium chicken broth
1 cup half-and-half
12 ounces baguette, cut into 16 slices
3/4 cup (3 ounces) shredded Gruyère cheese
3 tablespoons chopped chives
Freshly ground black pepper (optional)

Preparation

Preheat broiler.

Melt butter in a large Dutch oven over medium-high heat. Add squash, potato, salt, and pepper to pan; sauté 3 minutes. Add leek; sauté 1 minute. Stir in broth; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Place half of potato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining potato mixture. Stir in half-and-half. Cover and keep warm.

Arrange bread slices in a single layer on a baking sheet; sprinkle evenly with cheese. Broil bread slices 2 minutes or until golden. Ladle 1 cup soup into each of 8 bowls; top each serving with about 1 teaspoon chives. Serve 2 bread slices with each serving. Garnish with freshly ground black pepper, if desired.

And here is the other one- this one is from the Food Network website, and originally appeared in Gourmet Magazine.

Butternut Squash Soup

Recipe courtesy of Gourmet Magazine

 
 

1 medium butternut squash (about 2 1/4 pounds)
Nonstick vegetable oil spray
1 medium onion, chopped (about 1 cup)
1 tablespoon freshly grated ginger, optional
3 tablespoons unsalted butter
3 cups chicken broth
1-2 cups water, as needed
Salt and pepper to taste
Sour cream for garnish

Cut squash in half lengthwise, and scoop out the seeds. Arrange the halves cut side down in roasting pan that has been sprayed with nonstick vegetable oil spray. Bake squash in the oven for 40-45 minutes or until very tender. Set aside to cool. When the squash is completely cool, scoop the flesh from the skin. While the squash is baking, cook the onion and the ginger in the butter in a saucepan, over moderately low heat, for 5 minutes or until the onion is softened, Add the broth and simmer the mixture for 10 minutes, covered. Add the squash pulp to the sauce pan. Transfer the mixture to a blender or food processor, in batches, and puree until smooth. Add enough water to achieve the desired consistency, and salt and pepper to taste. Return the soup to the sauce pan and cook over moderate heat until it is hot. Garnish each portion with the heaping teaspoon of low-fat sour cream.

Date Posted: 8/28/2008 2:13 AM ET
Member Since: 10/1/2007
Posts: 2,380
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We grew butternut squash by mistake this year and BOY did it do well!!!  That was the only plant my husband picked out for my garden and we didn't even know if we liked it!   I've fixed it a couple times in the oven.  Just cut it in half and scoop out the seeds and stringy stuff.  One time I put it cut side up in a casserole dish, put butter and brown sugar in the cavity.  One inch of water, cover with foil, and bake at 400° for about 35 minutes.  We loved it!  Next time, cut side down and just baked plain with the water and foil.  Then I scooped out the squash and served like mashed potatoes with butter and salt.

You can store it for about 9 months at 55-60°.  I put mine on a plastic shelf, 3-4 per shelf without touching.

Hope this helps!

Date Posted: 8/30/2008 9:06 PM ET
Member Since: 11/24/2005
Posts: 5,638
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Last Edited on: 2/21/10 4:29 PM ET - Total times edited: 1
Date Posted: 8/31/2008 9:16 PM ET
Member Since: 10/19/2007
Posts: 1,028
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I love Butternut squash as a mash with some feta cheese on top.  Just boil the cubes till soft.  Squash with a fork and plop some feta on top.  The feta starts to warm and soften.  Delish.

Date Posted: 9/3/2008 9:55 PM ET
Member Since: 3/25/2006
Posts: 1,438
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Last Edited on: 3/8/14 10:43 AM ET - Total times edited: 2