Baked Acorn Squash with Herbed Stuffing
from Rolling Prairie Cookbook
1 medium to large-sized Acorn squash
1 Tbsp olive oil
1 clove garlic, minced finely
1 medium-sized onion, chopped
2 stalks celery, chopped
1 small apple, finely chopped
2 to3 cups whole wheat bread cubes, cut in ½ in cubes
½ cup vegetable broth
¾ tsp salt
freshly ground black pepper
1 Tbsp finely chopped fresh sage leaves (or tsp dried)
1 tsp finely minced fresh rosemary (or ¼ tsp dried)
1 sprig fresh thyme leaves, finely chopped (or ¼ tsp dried)
2 Tbsp chopped fresh parsley
Pre-heat oven to 350 degrees. Cut each squash in half lengthwise. Scoop out the seeds. Place squash halves, cut side down, in a covered baking dish. Add several tablespoons of water to the dish, and bake until tender, approx 40 minutes. Remove from oven, and allow to cool slightly. Carefully scoop the pulp out into a small bowl, leaving about ¼ inch of flesh in the shell. Place the empty shells cavity-side up in a clean baking dish. Set aside. Heat the olive oil in a large skillet over medium-heat. Add the garlic, onion, celery, and apple. Sauté until tender, approx 10 minutes. If vegetables begin to stick, add several tablespoons of water to the pan. Add bread cubes and toss with vegetables. Pour vegetable broth over this mixture, stirring to evenly distribute. Add the cooked squash, breaking up any large chunks. Finally, stir in the salt, pepper, and fresh herbs. Mix well. Remove stuffing from the heat. Heap the filling into the squash shells. Cover, and return to the oven for another 20 minutes or until heated through. Each half can be cut in half lengthwise. Serves 4.
Curried Butternut Apple Soup
from Farm-Fresh Recipes cookbook
¼ c. Butter
2 Cups chopped onion
1 medium celeriac, peeled and chopped
4 tsp curry powder
2 medium butternut squash, peeled and cubed
3 medium apple, chopped
3 cups water
1 cup apple cider
Salt and pepper to taste
- Melt butter in a heavy pot; add onions and curry powder. Cook over medium heat, until tender.
- Add squash, apples, celeriac, and water; bring to boil. Reduce heat, cover, and simmer 20-30 minutes, or until vegetables are tender. Drain and reserve liquid.
- Puree apple-squash mixture with one cup of cooking liquid. Return to pot.
- Add cider and as much of cooking liquid as needed to reach desired consistency. Season with salt and pepper. Reheat if necessary, and serve.
Winter Squash, Leek, and Saffron Risotto
from Asparagus to Zuchhini Cookbook
5-6 cups chicken stock
½ teaspoon saffron threads, pulverized
3 tablespoons olive oil
½-1 cup finely chopped leeks (white and pale green sections only)
1 ½ cups arborio rice
2/3 cup dry white wine
2-3 cups cooked, pureed winter squash
¾-1 cup grated Parmesan, romano, or asiago cheese
salt and pepper
Bring stock and saffron to a simmer in saucepan. Heat olive oil in large, heavy saucepan. Add leeks; cook over medium-low heat until softened, several minutes. Raise heat to medium-high and stir in rice. Keep stirring rice 1-2 minutes, then add wine. Stir and cook until nearly all the wine has evaporated, about 2 minutes. Add two ladlefuls hot stock (enough to barely cover the rice); stir frequently until most is absorbed. Continue to add stock a ladleful at a time and stir very frequently until nearly absorbed. Risotto is done when rice is barely tender and mixture is creamy; this should take 25-35 minutes. (Adjust heat if rice is absorbing liquid too quickly.) Stir in squash during last 10 minutes. Fold in most of the grated cheese. Season with salt and pepper to taste. Serve immediately, with a little more cheese on top of each serving. Makes 6-8 servings.
Spicy Coconut Pumpkin
from Angelic Organics Kitchen (adapted from The World in Your Kitchen)
Pumpkin and curry powder are ideal mates. Combined with ginger, coconut milk, and a hint of cardamom, this dish is loaded with flavor and will bring praise to your table. For a hearty meal, enjoy this over basmati rice accompanied by kale and chutney.
3 tablespoons butter
1 tablespoon vegetable oil
1 large onion, thinly sliced (about 2 cups)
1 tablespoon minced fresh ginger
2 to 3 teaspoons curry powder
1 teaspoon finely chopped jalapeño or Serrano pepper
1/2 teaspoon ground cloves
1/4 teaspoon ground cardamom
1 1/2 pounds pie pumpkin (about 1/2 medium or 1 small pie pumpkin), peeled, seeded, cut into 1-inch pieces
1 1/2 cups coconut milk
1 tablespoon raisins
1 teaspoon maple syrup or brown sugar
salt
freshly ground black pepper
1. Heat the butter and oil in a heavy pan over medium heat. Add the onion; sauté until lightly browned, about 2 minutes. Add the ginger; cook for 3 more minutes.
2. Stir in the curry powder, jalapeño, cloves, and cardamom; cook for 2 minutes, stirring constantly.
3. Add the pumpkin chunks, coconut milk, raisins, and maple syrup. Cover; cook over low heat until the pumpkin is tender, about 30 minutes. Uncover, and if the sauce is thin, let the coconut milk boil away until the mixture thickens to your liking. Season with salt and pepper to taste.
Serves 3 to 4.
Winter Squash Bread
from Fresh from the Farm Cookbook
1 1/2 cup flour
1 cup sugar
2 tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup winter squash puree
½ cup vegetable oil
2 eggs, beaten
¼ tsp nutmeg
¼ tsp cinnamon
¼ tsp allspice
¼ cup chopped nuts
Preheat oven to 350 degrees. Grease and flour a 9x5 inch loaf pan. Mix together flour, sugar, baking powder, baking soda, and salt and set aside. In a large bowl, mix squash, oil, eggs, nutmeg, cinnamon, and allspice. Stir in dry ingredients just until moistened. Stir in nuts. Pour into prepared pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Butternut Sage Orzo
from Simply in Season Cookbook
1 cup onion, chopped
In large fry pan sauté over medium heat in 1 Tbsp oil until tender, about 6 minutes.
1 clove garlic, minced
Add and sauté until fragrant, about 1 minute.
4 cups butternut squash--peeled, seeded, and cut into ½ inch pieces.
Add and stir to coat.
½ cup vegetable or chicken broth
½ cup white wine or additional broth
Add and simmer until squash is almost tender and liquid is absorbed, about 10 minutes.
4 cups water or broth
1 cup orzo
While squash cooks, bring liquid to a boil in a large saucepan and add orzo. Boil until tender but still firm to bite, about 8 minutes. Drain. Transfer to a large bowl. Stir in squash mixture.
½ cup Parmesan cheese
2 Tbsp fresh sage, chopped (or 1 ½ tsp dried)
Stir in. Salt and pepper to taste.
Curried Winter Squash Soup
Angelic Organics Kitchen (adapted from Greene on Greens)
3 tablespoons unsalted butter
1 cup chopped scallions (about 6 scallions)
1/4 cup chopped fresh parsley
1 jalapeño pepper, seeded, finely chopped (about 1 tablespoon)
2 cloves garlic, minced (about 1 teaspoon)
2 pounds butternut squash (about 1/2 large squash), peeled, seeded, cubed
4 cups chicken or vegetable stock
1 14-ounce can whole tomatoes, chopped, or 2 cups peeled, chopped fresh tomatoes
12 whole fresh curry leaves (optional)
1/2 teaspoon ground allspice
1/4 teaspoon ground mace
pinch freshly grated nutmeg
2 teaspoons curry powder
salt
freshly ground black pepper
1/4 cup chopped fresh parsley
1. Melt the butter in a large saucepan over medium heat. Add the scallions; sauté until soft and wilted, about 3 minutes. Stir in the parsley, jalapeño, and garlic; cook, stirring occasionally, for 5 minutes.
2. Add the squash and toss to coat it with the scallion mixture. Add the stock, tomatoes, curry leaves, allspice, mace, and nutmeg. Bring to a boil; reduce the heat and simmer, covered, until the squash is very tender, about 45 minutes. Let cool slightly.
3. Transfer the soup in batches to a blender or food processor; purée.
4. Transfer the soup back to the pot. Stir in the curry powder and add salt and pepper to taste. Return the soup to a simmer to heat through. Garnish with parsley just before serving.
Serves 6 to 8.
Three Sisters Soup
from Renee Russell, Hanover Co-op Food Store
4 pounds of Winter Squash (butternut, acorn, ambercup, etc)
4 quarts vegetable stock or water
2 small yellow onions, diced
¼ cup olive oil
¼ cup fresh garlic, chopped
2 tsp thyme leaf, dried
1 tsp ground black pepper
1 pound fresh or frozen corn kernels
1 15 oz cans of cooked cannellini beans
1 bunch green onions, sliced
½ cup white wine
1 large bay leaf
Halve the squash and scoop out the seeds. Roast the squash in a 350° oven until soft, about 40 minutes. Remove from the oven, cool and scoop the flesh into a large bowl. Puree the cooled squash (add a little liquid, if needed.)
In a large stock pot, add the oil and sauté the onions over medium heat until they begin to brown, then add garlic, thyme and black pepper and cook (stirring often) until the garlic turns light brown in color. Add the stock, bay leaf, wine and squash to the pot and bring to a simmer. Add the remaining ingredients and salt and simmer for 15-20 minutes. Taste and adjust as needed.
Serves 8.
Butternut Harvest Stew
from Simply in Season Cookbook
2 Tbsp butter
1 ½ pounds boneless pork (cut in ¾ inch cubes)
1 medium onion (chopped)
2 cloves garlic (minced)
Melt butter in a large saucepan. Add pork, onion, and cloves and sauté until meat is no longer pink; drain off fat.
3 cups chicken broth
¾ tsp salt
¼ tsp dried rosemary
¼ tsp rubbed or ground sage
1 bay leaf
Add, cover and simmer 20 minutes.
1 medium butternut squash (peeled and chopped)
2 medium apples (peeled if desired and chopped)
Add and simmer uncovered until squash and apples are tender, 20 minutes. Discard bay leaf.
Serves 4-6.
Surprise Gems
from Birgit’s Grandma Christenson
3c Sugar
1c Oil
4 Eggs
2c Squash (well cooked and mashed) you can substitute pumpkin or zucchini
2/3c Water
3 1/2 c Flour
2 tsp Baking Soda
1 1/2tsp Salt
1/2tsp Baking Powder
1tsp Cinnamon
1 tsp Cloves (ground)
1 tsp Allspice ( ground)
1 tsp Nutmeg
Combine sugar, oil and eggs and blend thoroughly. Mix in squash. Mix the dry ingredients together and add alternating with the water. Alternate so that water is added last. Grease lightly cupcake tins or line with paper cups. Fill each ¾ full. Bake at 350 degrees for 25-30 minutes.
Makes about 3 dozen.
Squash and Sun Dried tomato Soup
from Nourishing Traditions by Sally Fallon
1 butternut squash
2 medium onions peeled and shopped
3 T butter
1c sun dried tomatoes packed in oil
1 quart chicken stock
1/4 t red chile flakes
2 T finely chopped basil
salt and pepper to taste
sour cream
Cut squash in half lengthwise and place, cut sides down, in a glass baking pan with about 1/2 inch water. Bake at 350 degrees for about 1 hr or until tender. Meanwhile, sauté onions gently in butter until tender. Add tomatoes, stock, and chile flakes. Bring to a boil and skim. Scoop cooked squash out of skin and add to soup. Simmer about ½ hr. Puree soup. Thin with water if necessary. Add basil and season to taste. Simmer gently about 5 minutes. Serve with sour cream.
Serves 6.
