Mama Mangia
Super Moderator
Yes I know there are many types of squash out there - but this week I would like to talk about butternut squash.
A long, pear-shaped squash with a tan skin and orange, sweetly flavored flesh. It is one of the most popular winter squashes and is also known as the pumpkin squash.
So what are some of your recipes?
Butternut Squash Gratin
1-3/4 to 2 pounds butternut squash
1 tablespoon olive oil
Salt and ground black pepper
16 cups fresh spinach
1 cup half-and-half or light cream
1 tablespoon cornstarch
1 cup finely shredded Parmesan cheese
1/2 cup creme fraiche*
Directions
1. Preheat oven to 425 degree F. Lightly grease a 2-quart baking dish; set aside. Peel the squash. Slice to 1/4-inch thickness. Remove seeds from slices and halve large slices. Arrange slices in a 15x10x1-inch baking pan. Brush both sides lightly with olive oil. Season with salt and pepper. Bake, uncovered, 20 minutes. Remove. Increase oven temperature to 475 degree F.
2. Meanwhile in a 4- to 6-quart Dutch oven cook the spinach in lightly salted boiling water, half at a time, for 1 minute or until wilted. Drain and cool slightly; squeeze out excess liquid. Coarsely chop the spinach; set aside. In a medium saucepan combine half-and-half and cornstarch; cook and stir until thickened and bubbly. Stir in spinach; spread mixture in bottom of prepared dish. Arrange squash over spinach mixture.
3. In a small bowl stir together Parmesan cheese and creme fraiche. Spread mixture over squash in dish. Bake, uncovered, 10 to 15 minutes or until squash is tender and topping is lightly browned. Season to taste with salt and pepper, if desired. Makes 8 servings.
Note: To make your own creme fraiche, in small bowl stir together 1/4 cup whipping cream (not ultrapasteurized) and 1/4 cup dairy sour cream. Cover with plastic wrap. Let stand at room temperature for 2 to 5 hours or until mixture thickens. When thickened, cover and chill in the refrigerator until serving time or up to 48 hours. Stir before serving.
Butternut Squash Risotto
2 tbsp margarine or butter
1 medium onion, diced
2-1/2 cups peeled, cubed butternut squash
1 clove garlic, minced
4 cups vegetable broth, heated to a simmer
1-1/4 cups arborio rice
1/2 cup white wine
1/2 cup grated Parmesan cheese
salt and pepper to taste
Melt margarine/butter in large saucepan over medium heat. All onion and squash and cook, stirring, for about 2 minutes, just until onion begins to wilt.
Add garlic and 1/2 cup vegetable broth. Lower heat to a simmer, cover and cook, stirring occasionally, for about 10 minutes or until the squash is tender.
Add rice and cook, stirring, for 2 minutes. Add wine and cook until wine is almost completely absorbed, another 2-3 minutes.
Begin adding remaining broth, 1/2 cup at a time, stirring constantly. As the broth is absorbed, add another 1/2 cup broth, cooking and stirring, until the rice is tender but not mushy and all the broth has been used up, about 20 minutes. Stir in cheese, salt and pepper and serve immediately.
Makes 4 servings.
This is not a dish that you leave cooking while doing something else. You constantly have to keep stirring.
A long, pear-shaped squash with a tan skin and orange, sweetly flavored flesh. It is one of the most popular winter squashes and is also known as the pumpkin squash.
So what are some of your recipes?
Butternut Squash Gratin
1-3/4 to 2 pounds butternut squash
1 tablespoon olive oil
Salt and ground black pepper
16 cups fresh spinach
1 cup half-and-half or light cream
1 tablespoon cornstarch
1 cup finely shredded Parmesan cheese
1/2 cup creme fraiche*
Directions
1. Preheat oven to 425 degree F. Lightly grease a 2-quart baking dish; set aside. Peel the squash. Slice to 1/4-inch thickness. Remove seeds from slices and halve large slices. Arrange slices in a 15x10x1-inch baking pan. Brush both sides lightly with olive oil. Season with salt and pepper. Bake, uncovered, 20 minutes. Remove. Increase oven temperature to 475 degree F.
2. Meanwhile in a 4- to 6-quart Dutch oven cook the spinach in lightly salted boiling water, half at a time, for 1 minute or until wilted. Drain and cool slightly; squeeze out excess liquid. Coarsely chop the spinach; set aside. In a medium saucepan combine half-and-half and cornstarch; cook and stir until thickened and bubbly. Stir in spinach; spread mixture in bottom of prepared dish. Arrange squash over spinach mixture.
3. In a small bowl stir together Parmesan cheese and creme fraiche. Spread mixture over squash in dish. Bake, uncovered, 10 to 15 minutes or until squash is tender and topping is lightly browned. Season to taste with salt and pepper, if desired. Makes 8 servings.
Note: To make your own creme fraiche, in small bowl stir together 1/4 cup whipping cream (not ultrapasteurized) and 1/4 cup dairy sour cream. Cover with plastic wrap. Let stand at room temperature for 2 to 5 hours or until mixture thickens. When thickened, cover and chill in the refrigerator until serving time or up to 48 hours. Stir before serving.
Butternut Squash Risotto
2 tbsp margarine or butter
1 medium onion, diced
2-1/2 cups peeled, cubed butternut squash
1 clove garlic, minced
4 cups vegetable broth, heated to a simmer
1-1/4 cups arborio rice
1/2 cup white wine
1/2 cup grated Parmesan cheese
salt and pepper to taste
Melt margarine/butter in large saucepan over medium heat. All onion and squash and cook, stirring, for about 2 minutes, just until onion begins to wilt.
Add garlic and 1/2 cup vegetable broth. Lower heat to a simmer, cover and cook, stirring occasionally, for about 10 minutes or until the squash is tender.
Add rice and cook, stirring, for 2 minutes. Add wine and cook until wine is almost completely absorbed, another 2-3 minutes.
Begin adding remaining broth, 1/2 cup at a time, stirring constantly. As the broth is absorbed, add another 1/2 cup broth, cooking and stirring, until the rice is tender but not mushy and all the broth has been used up, about 20 minutes. Stir in cheese, salt and pepper and serve immediately.
Makes 4 servings.
This is not a dish that you leave cooking while doing something else. You constantly have to keep stirring.
