Okay here we go with one I have posted before but it is a good one:

BUTTERNUT SQUASH AND APPLE SOUP

4 Servings -

1 TBS olive oil
1 1/4 lbs butternut squash, peeled and seeded
1 medium leek, trimmed
1/2 onion, chopped
1/2 medium carrot
1/2 TBS fresh grated ginger
1/2 TBS fresh chopped thyme
1/2 teasp dried sage
1 small apple, peeled and cored
2 cups chicken or vegetable stock
1/2 cup unsweetened apple juice
1/2 - 15oz can cannellini beans
chopped fresh chives
sea salt and FG black pepper

1. Chop the leeks, using only the white and light green parts. Dice the butternut squash, carrot and apple into 1/2 inch cubes.

2. Heat the oil over a medium high heat in a large saucepan, then add the squash, leeks, onion, carrot, ginger, thyme and sage.

3. Pour in the stock and apple juice and

4. Pour half the soup into a blender or food processor (I used a stick blender) and pur until smooth. Return the purée to the saucepan, add the beans and cook for 2 minutes over a medium heat until hot and bubbling. Adjust seasoning and serve sprinkled with the chopped chives.

Source: Adapted from - Rick Gallop's GI Diet Green-light Cookbook

SharonCb

Sharon, that looks really good. Since I have a LOT of butternut squash in the garage that needs to be used, this is the perfect time for a Squash cook along.

I have a recipe for bread that I think I'm going to try...

Annie

I have two recipes for squash soup. One I need to make right away because I need to use up some celery and peppers which the soup has. The other recipe is for red lentil pumpkin which has been on my "to try" waiting list for a month.

Meanwhile, I would like to try a yeast bread with squash, that sounds great. But one I can do in the bread machine!!!!!!!!!!

(I'll post the recipes this weekend when I make the one soup.)

Oh it is a good time for squash recipes right now. Especially since I'm "allowed" to eat it too.

Annie I envy you since butternut is hard to find over here. Lots of squash but not too much butternut.

Since I always seem to post these two soup recipes together, here's the other one:

Roasted Garlic & Butternut Soup

6 - 8 servings (My own recipe. I always make too much!)

1 1/2 lbs butternut squash - after baking there should be about 2 cups of mashed squash
1 lg Spanish onion - peeled and cut into 8 chunks
1 medium leek - washed & chopped, including best-looking top green leaves
1 teasp cumin
1 head of garlic - sliced across top to expose cloves
2 - 3 cups chicken or vegetable broth
200 ml (about 3/4 cup) light cream or half & half
olive oil
fresh ground black pepper and salt to taste
homemade garlic croutons (optional) & chopped flat leaf parsley

Utensils needed: oven or toaster oven and roasting pan or tray, frying pan & lid, blender or food processor, large heavy saucepan with lid.

1. Preheat oven or toaster oven to 300F

2. Split, quarter and seed butternut squash, and arrange on roasting tray together with cut chunks of onion and head of garlic. Drizzle with a little olive oil and roast 1 hr or until all is golden and tender, including garlic.

3. Clean and chop leek, including top green leaves. Sauté in a little oil for in frying pan 5 minutes.
Then add 2 cups of chicken broth, turn down to simmer with lid on until tender - about 12 - 15 minutes.

4. When butternut etc is cooked, scrape it from skin and place in food processor along with the onion, cumin, and some pepper.
Squeeze the garlic cloves - which should be soft and buttery - from their skins and add to food processor.

5. Add some of the rest of the chicken broth and process to a puré. Gradually add the leek and liquid from pan. Process until all is smooth, adding more of the chicken broth as needed.

6. Place the mixture in the saucepan and gently heat. Add the rest of the broth as needed for the desired consistency..
Add the cream, reserving 2 TBS for swirling as a garnish when served. Check the seasoning - adding salt and pepper as needed.

7. Serve with a swirl of cream, chopped parsley and small homemade garlic-flavoured croutons.

SharonCb

I love butternut squash and as a matter of fact, I roasted some last night!

Here's one of my favorite soup recipes:
Butternut Squash Soup

1 Tblsp Olive oil or butter
2-3 lbs Butternut squash, peeled, and diced into 1 inch chunks
3 large carrots chopped
1 medium onion chopped
1 Tblsp ginger(1"piece)minced
2 quarts of vegetable stock or chicken stock or cold water (I use chicken)
1 bunch parsley, chopped
Pinch of: nutmeg
Powdered ginger
Curry powder
Parmesan cheese

Heat the oil or butter over medium heat in a large saucepot, sauté the squash, carrots, onion and ginger for 3 minutes, until they are lightly browned. Add the stock and some orange zest (if desired) and bring to a boil. Lower to simmer and cook uncovered for 35-40 minutes, until the vegetables are tender. Add the parsley, nutmeg, salt, pepper, ginger and curry to taste. Puree the soup with a handheld immersion blender, food processor or regular blender until smooth and creamy. Soup can be garnished with fresh sage leaves and Parmesan Crostini.

Serves 4-6 people

I made this last spring and liked it so much I made a double batch for our soup party a couple of weeks ago! Sorry, I didn't take a photo....maybe next time!

A couple of things I do differently: I brown the pork cubes a bit before adding to the crockpot, and I sub a couple of yukon gold potatoes for the parsnips, only because I am not a fan of parsnips.

Hearty Pork Stew with Squash
Source: Penzeys One 2/09

1-1/2 lb boneless pork loin roast, trimmed and cubed
(I used boneless chops)
3 medium carrots, peeled and cut into 1/4" slices
1 medium onion, chopped
2 c peeld parsnips, cubed
1-1/2 c butternut squash, peeled & cubed
4 c chicken broth
1 T fresh sage or 1 tsp dried
2 tsp fresh thyme or 3/4 tsp dried
1/2 tsp salt
1/2 tsp pepper
3 T flour
3 T butter, softened

In 4-5 quart slow cooker, mix the pork and remaining ingredients except flour and butter. Cover and cook on low 6-7 hours. OR... place in a covered pot in the oven at 350F for 2 hours.

In a small bowl, mix together the flour and butter. Gradually stir into stew until blended. Increase setting to high or return to oven. Cover and cook 30 minutes longer, stirring occasionally until thickened.
6 servings

Linda

Being a person who likes to buy in season, (and cheap), at this point there will hardly be a week that goes by when I'm not eating some type of squash dish. I have a gazillion T&T recipes, plus lots in the "to try" file. But not one for squash yeast bread, which is what I want to try in the bread machine. I have one recipe for it in Mollie Katzen's "Enchanted Broccoli Forest" cookbook, but it is a sponge method type bread and I am NOT going there (been there, done that, do not have the time or patience).

Here's what I'm making this weekend, due to having the celery and pepper. Got it out of a vegetarian magazine but I don't know what it was called, it was NOT "Vegetarian Times."

Neli's Pumpkin and Leek Soup (sorry, don't know who Neli is, but I think the article said it was someone's aunt in Australia.)

1 large or 2 small leeks (I'll probably use the cheaper onion option)
1 rib celery (I'll probably use two or three, just to use them up)
1 clove garlic
1 green pepper (mine is yellow)
2 tsp. oil
1 1/2 cup chopped fresh tomatoes (I'll use canned)
5 cups vegetable stock (I'm sure you could use chicken stock)
1 1/4 lbs. pumpkin or winter squash (I'll use the squash, I don't care for most pumpkins you can get in the store)
1/2- 3/4 tsp. oregano (I may use the last of the fresh stuff growing out in the garden)
Fresh ground pepper and salt to taste.
(Note: I add one can pinto beans to this)

Cook leeks, celery, peppers, garlic and fresh tomatoes if using, in oil. Add stock, pumpkin, oregano, pepper, etc. Simmer 20 minutes. Garnish with fresh parsley to serve. Great with cornbread.

I want to play, but I don't have time to post any recipes right now. I'll be back for a butternut squash risotto recipe, and maybe a few other recipes. I love, love, love winter squash.

Sally

I received butternut squash in my veggie box this week. I didn't know much about this veggie so I picked a sweet sounding recipe to try and we loved it.

Carmelized Butternut Squash
Ina Garten

2 medium butternut squash (4 to 5 pounds total)
6 tablespoons unsalted butter, melted
1/4 cup light brown sugar, packed
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Preheat the oven to 400 degrees F.

Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.

My favorite restaurant makes a butternut squash ravioli with sage cream sauce. If one of you can provide me with a T&T squash ravioli recipe, I'd love to give this a try.

Ann

Lpink I have a squash bread recipe that I make in the bread machine. It's posted on my blog, although here it is

Winter Squash Whole Wheat Bread

1 cup winter squash puree
1 Tbsp butter at warm room temperature or melted (you could sub oil if you want)
1/2 cup water
2 cups whole wheat pastry flour
1 cup all purpose flour
1/4 cup sugar (I use what ever sugar I am in the mood for, brown, sugar in the raw, turbinado, maple sugar...)
1 Tbsp vital wheat gluten (optional, especially if you use some white flour)
1 1/2 tsp kosher salt
1 3/4 tsp yeast

Place the ingredients in your bread machine in the order listed. Turn it on and let the machine make you bread.

(A note on measuring flour. When using a bread machine it is important to measure accurately as you will not have a chance to adjust the quantity of flour while kneading. Spoon the flour into the measuring cup and level it off with a knife. The amount of four I get when using this method id vastly different from when I use the measuring cup to scoop up the flour and then leveling with the knife, or sometimes just wiggling the cup to level.)

If you don't have a bread machine you can still make this, because bread has been around for a long time and bread machines are a new thing. Just put the yeast in the water and allow to stand until bubbly in the bowl of your stand mixer. Add the butter, squash puree, sugar, salt and vital wheat gluten. With the mixer on low add the flour until the bread forms a ball that pulls away from the sides of the bowl. Continue kneading until the dough is smooth and elastic.

I also have a recipe on there for pureed butternut squash with chipotle. This time of year I am trying to find uses for squash so the timing is excellent.

-Robin

Here is a link that might be useful: Chipotle Roasted Butternut Squash Puree

Here's a family recipe that uses pumpkin but could be adapted to use any mashed winter squash. If you're looking for an alternative to regular pumpkin pie at Thanksgiving, this might be worth trying. It was a favorite of my mom and her sister.

Glyki Kolokithopita
(Greek Pumpkin Pie)

A real change of pace from the traditional Thanksgiving pumpkin pie. Crispy fillo layers, a delicately spiced pumpkin filling, drenched in a luscious light honey syrup. Different and delicious.

Filling:
2 large cans pumpkin
½ cup sweet, unsalted butter
1 teaspoon salt
½ cup sugar
1 teaspoon cinnamon
¼ teaspoon ground cloves
1 cup finely chopped walnuts
1 cup golden raisins

Syrup:
1½ cups sugar
½ cup honey
2 cups water

Pastry:
1 pound fillo dough
2 cups finely chopped walnuts
½ - ¾ pound sweet, unsalted butter, melted

Filling Preparation:
In large saucepan, combine canned pumpkin, ½ cup butter (1 cube), and salt.
Simmer over medium/low heat for 15 minutes to evaporate moisture and thicken; stir frequently and do not allow to burn.
Remove from heat.
Add sugar, cinnamon, cloves, raisins, and 1 cup walnuts.
Set mixture aside.

Syrup Preparation:
In saucepan, combine sugar, water and honey.
Bring mixture to boil.
Continue to boil until syrup is slightly thickened, about 15 minutes.
Remove from heat and set aside.

Glyki Kolokithopita Assembly:
Brush bottom and sides of 10" x 15" baking pan with melted butter.
Layer about 5 fillo sheets for bottom of pita.
Do not cut bottom fillo sheets to pan size; keep sides up.
Brush butter between each layer of fillo; brush sides.
For next 5 fillo sheets, brush with butter and sprinkle with chopped walnuts.
Spoon in pumpkin filling; spread evenly.
Fold fillo sides over to completely enclose filling and brush generously with butter.
Cut remaining fillo sheets to pan size.
Layer next 5 fillo sheets, brushing with butter and sprinkling with chopped walnuts.
Layer last fillo sheets, brushing butter between each layer only.
Trim excess fillo dough from sides and corners of pan.
Brush top generously with butter.
Cut through top 3-4 fillo layers only; do not cut all the way through.
Bake pita at 350° for 50 60 minutes; pita should be light, golden brown.
Let cool for 15 minutes.
Pour syrup over warm pita.
Let Glyki Kolokithopita cool and absorb all of syrup before cutting all the way through, at least four hours or over night
Do not cover until completely cooled.

Serve at room temperature or cold. Refrigerate leftovers.

(If you're really bored, I can post a link to watch a decade old video of me preparing this dish.)

I'll watch that video, Shambo, link away!

Here's the butternut squash risotto recipe I promised. I'm sure I must have posted this one before, probably on one of the old risotto threads, but I'll do it again. It's from The Complete Italian Vegetarian Cookbook by Jack Bishop

Risotto with Butternut Squash and Sage

6 cups vegetable stock
1 tablespoon extra-virgin olive oil
3 tablespoons unsalted butter
1 medium onion, minced
6 large fresh sage leaves, minced, plus 8 leaves for frying (optional)
1/2 small butternut squash, (about 1 pound), stringy pulp and seeds discarded, peeled and cut into 1/2-inch cubes
1/2 cup white wine
1 1/2 cups Arborio rice
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for the table
Salt and freshly ground black pepper

1. Bring the stock to a simmer in a medium saucepan. Keep it warm over low heat.

2. Heat the oil and 2 tablespoons of the butter in a heavy-bottomed medium pot. Add the onion and saute over medium heat until translucent, about 5 minutes. Stir in the minced sage and cook for 30 seconds to release the flavor. Stir in the squash and cook for 2 minutes, stirring often to coat the pieces.

3. Add the wine and 1 cup of the warm stock and bring to a boil. Reduce the heat to low, cover and simmer until the squash is very tender, about 25 minutes. (If the pot runs dry, add more warm stock as needed.) Uncover the pot and cook off any extra liquid.

4. Using a wooden spoon, stir in the rice and cook for 1 minute. Add 1/2 cup of the warm stock and cook, stirring frequently, until the rice absorbs the liquid. Continue adding stock in 1/2-cup increments, stirring, until the rice is creamy and soft, but still a bit al dente, about 25 minutes. (Add hot water if you run out of stock.)

5 Remove the pot from the heat and vigorously stir in the remaining 1 tablespoon of butter and the 1/2 cup cheese. Add salt and pepper to taste. Divide the risotto among individual soup bowls and garnish with the fried sage leaves, if using. Serve immediately with more grated cheese passed separately at the table.

*****

That caramelized butternut squash recipe of Ina Garten's sounds remotely similar to something my son did with acorn squash. Well, the brown sugar part's similar, lol. I don't remember exactly what he did, but it was a very simple dish, and quite delicious. Okay, I just called him, and here's what he says he did. It's still vague, as he didn't measure, but we'll just say the ingredients are to taste.

Baked Acorn Squash with Brown Sugar

Acorn squash cut in half - 1/2 per person, or 1 per person if they're really hungry
butter - softened enough to spread easily
Brown Sugar - maybe a couple of tablespoons per half squash, or to taste.
Bourbon (optional - that was my idea)
Salt and pepper to taste

Scoop the seeds out of the squash. Spread the butter on the cut side of each squash, actually mashing it into the hollowed out part. Smash (his word) an ample amount of brown sugar into the hollowed out part of the squash. If using bourbon, drizzle a little bit, about a teaspoon to a tablespoon, over the same area. Season with salt and pepper to taste if desired. Place the squash cut side down (yes, he insists that's correct) on a baking sheet and bake at 375 for about 30 minutes. You can turn the cut side up during the last 5 to ten minutes of cooking if it needs browning.

Sally

Sally, I just finally got the hang of making risotto. And I love the idea of adding butternut squash. Thanks for the recipe.

Jessy, here's the link. We made it about ten years ago, and I haven't looked at it for a while. I only hope I haven't embarrassed myself...

Here is a link that might be useful: Kolokithopita

Shambo that video is AWESOME! If I had more patience with dough I would make that in a nano second, considering pumpkin pie and backlava are two of my favorite desserts! Also thanks RobinKate for the bread recipe. Today is a gray day and I think I am going to warm up the kitchen by baking bread!

Lpink, thanks for the kind comments. And RobinKate, I've also copied the yeast bread recipe. I really like the idea of a more savory yeast bread made with pumpkin/winter squash rather than the usual sweet quick breads. I bet it would make really good dinner rolls.

The bread was very good! I had it for breakfast this morning with cinnamon sugar.

Glad you liked the bread!! I sometimes add some cooked cracked wheat to the recipe and I prefer it that way, I am still working on the perfect ratios for that in the bread machine. It is based on my regular/evryday bread recipe.

Shambo, there are many savory applications for pumpkin/squash puree. it adds moistness and flavor to waffles, pancakes, bread, rolls... Plus a ton of vitamins. Your video is great. So nice to "meet" you.

Somewhere I think I have a recipe for pumpkin cinnamon rolls I want to try. The question is where?

-Robin

Here is a link that might be useful: My Everyday Bread Recipe

robin, the recipe I have been keeping to try is a cinnamon loaf, one of those you roll up like cinnamon rolls and then you have the spiral of cinnamon filling when it's sliced. I've got to find it.

shambo, that was a great video. I love pumpkin pie filling, but not pie crust so much, so this might be a good option, thanks.

Annie

Boo hoo hoo, my computer just doesn't do videos very well any more. DH says it's because it's too old to upgrade to the level needed to play the videos. I tried to watch your video, Shambo, but it just doesn't translate to my computer. The vidoe goes in wa-a-a-ay slo-o-o-w, stop, start motion. I can't even do you tube. :-(

Anyway, I want to try your recipe, Shambo, but I have a couple of questions. Do you brush the butter between the first 5 pieces of fillo, or do you lay 5 pieces down, then brush with butter, then add the next 5 pieces, or do you brush butter between each and every piece of fillo, then starting to add the walnuts between pieces 6 thru 10? I'm thinking it's the latter, but I'm not completely sure. Also, could it be made with a 9x13 inch pan, or slightly smaller? My pans are either a bit smaller or larger than what your recipe calls for. It looks so good, though. I hope you enjoy the risotto if you make it.

Sally

Here is a squash soup I made last week. It was really good.
The changes I made:
I used one big squash, don't know the name but it was not butternut or acorn. I did not make the croutons, but they sound like it would make the dish. I used evaporated milk (all I had).
Winter Squash Soup with Gruyère Croutons
Bon Appétit : December 1996
Serves 8

Ingredients Soup
1/4 cup ( 1/2 stick) butter
1 large onion, finely chopped
4 large garlic cloves, chopped
3 14 1/2-ounce cans low-salt chicken broth
4 cups 1-inch pieces peeled butternut squash (about 1 1/2 pounds)
4 cups 1-inch pieces peeled acorn squash (about 1 1/2 pounds)
1 1/4 teaspoons minced fresh thyme
1 1/4 teaspoons minced fresh sage

1/4 cup whipping cream
2 teaspoons sugar

Croutons
2 tablespoons (1/4 stick) butter
24 1/4-inch-thick baguette bread slices
1 cup grated Gruyère cheese
1 teaspoon minced fresh thyme
1 teaspoon minced fresh sage
print a shopping list for this recipe

PreparationFor soup:
Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.

Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)

For croutons:
Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls. Top each with croutons and serve.

Robin, I followed your link. I'm always on the lookout for cracked wheat bread recipes. So far I've got a couple that I like, but I definitely want to try yours. I've got a bread machine, but don't like the crust when it does the baking, so I always bake in the oven. But the machine sure helps with the kneading and rising.

Sally, regarding the filo, you separate all the filo leaves with a good brushing of butter. For a savory pita like spanakopita, my family used olive oil between the sheets and saved the butter for the top. As an aside, one of my uncles married a non-Greek girl and she tried once to save calories & fat when making baklava. She didn't brush the individual pastry sheets with butter, just a bit on the pan bottom and a bit on the top. All the filo just kind-of glued itself together and became a big soggy mess swimming in syrup.

I'm sure using a 9x12 pan would work too. Lately my grocery stores have been selling a different size of filo, made specifically for the 9 x 12 pans. Since all my family recipes call for the larger 14 x 18 sheets, I have to play around with adjusting the filo sheets to my larger pans. I do a lot of overlapping. I've actually got two large pans handed down from my grandmother to my mother and now to me.

Here is a link that might be useful: Frozen filo dough sizes available

A salad I made a couple of months ago and took to a work potluck. It was good; different.

The only changes I made is using brown lentils instead of green and I used squash instead of pumpkin.

Spiced Pumpkin, Lentil, and Goat Cheese Salad
Bon Appétit : October 2009
by Ross Dobson
Makes 6 servings

This fall salad balances earthy, tangy, sweet, and creamy flavors.
Ingredients
3/4 cup French green lentils*
6 cups 1-inch pieces peeled seeded sugar pumpkin or butternut squash
3 tablespoons olive oil, divided
1 teaspoon ground cumin
1 teaspoon hot smoked Spanish paprika**
1/2 teaspoon sea salt
4 cups baby arugula
1 cup soft goat cheese, crumbled
1/4 cup thinly sliced mint leaves
1 tablespoon red wine vinegar

Preparation
Cook lentils in boiling salted water until tender but firm, about 30 minutes. Drain lentils. Rinse under cold water, then drain.

Preheat oven to 375°F. Place pumpkin in large bowl; toss with 2 tablespoons oil, cumin, paprika, and sea salt. Arrange pumpkin in single layer on baking sheet; roast 20 minutes. Turn pumpkin over. Roast until tender, 10 to 15 minutes. Cool.

Combine lentils, pumpkin, and oil from baking sheet with arugula, half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper. Divide among plates; sprinkle remaining goat cheese over.

Annie, I often do that with my cracked wheat bread, I use melted butter, cinnamon and sugar in the swirl. It comes out too sweet for our tastes without the butter. It makes amazing french toast.

This recipe caught my eye at FoodGawker..because it's so simple and I have all the ingredients.

And while you are there put in pumpkin and/or squash into the search...and be tempted and teased by Food Porn.

Here is a link that might be useful: Baked Feta Pumpkin

This is one that we really enjoy......

Butternut Squash Ravioli

Filling
1/2-3/4 large butternut squash, peeled,seeded and chopped
1 teaspoon ground nutmeg
¼ lb prosciutto chopped fine
1/2 cup ricotta cheese
salt and pepper

Wonton Wrappers

¾ cup butter
1 ½ tbsp fresh sage

Steam squash until easily pierced with a fork.
Saute prosciutto in a bit of EVO until just warmed through.
Mash squash, and add spices, cheese, proscuitto and salt and pepper. Cool.
Drop a spoonfull of filling in the center of each wrapper, moisten edges with water, and cover with a separate wrapper.
Pinch edges together and refrigerate until needed.
Cook ravioli in boiling salted water for about 3 - 5 minutes, drain, and serve with preferred sauce.

Brown Butter Sage Sauce
3/4 cup of butter in a saucepan over med-high heat until butter turns brown.
Interestingly enough, this is what happened: frothy, clarity with butterfat globs, clear, frothy, then brown under the froth. Take off heat, and whisk in 1 1/2 tbs. of fresh sage. Keep warm on low heat on back burner.

The Sunflower Cafe is a vegetarian restaurant in Atlanta and this is one of their entrees. I have made this several times, sometimes I leave off the acorn squash! As the chef said, the recipe is very "harvesty" and colorful.

Café Sunflowers
Stuffed Acorn Squash

Hands on time: 25 minutes Total time: 1 hour and 30 minutes Serves: 4
Ingredients:

4 medium acorn squash
4 tablespoons soy margarine, melted
4 teaspoons honey
Paprika
Salt
1/4 cup vegetable or olive oil
1 cup sliced button mushrooms
1 cup shredded red cabbage
1 cup shredded carrots
1/2 cup corn kernels
1/4 cup dried cranberries
1/4 cup raw chopped walnuts
2 tablespoons cooked wild rice
1/4 cup cooked navy beans
1 tablespoon minced fresh garlic
1 1/2 teaspoons herbes de Provence (basil, marjoram, savory, rosemary, thyme and lavender)
3/4 teaspoon dried tarragon
Pinch coriander
Pinch black pepper
Pinch allspice
1 cup chopped fresh spinach

Instructions:
Preheat oven to 375 degrees. Cut the top quarter off the squash. If necessary, cut a coin size off the bottom ridges so the squash can stand upright. Scoop out the seeds.
Brush the inside of each squash with the margarine. Drizzle with the honey and sprinkle with paprika and salt. Place the squash in a large baking dish. Add water to the pan to 1/2 inch deep. Cover the pan with foil, making four 1-inch slashes as vents for the steam to escape. Bake for 1 hour or until a toothpick can go easily into the squash.

Heat the oil in a saute pan over high heat. Saute the mushrooms until lightly browned, about 3 minutes. Add the cabbage and carrots and saute for 3 minutes. Add the corn, cranberries, walnuts, wild rice, navy beans and garlic and saute for 2 minutes. Add the herbes de Provence, tarragon, coriander, black pepper, allspice and a pinch more of paprika; stir well. Season to taste with salt. Stir in the spinach and remove from the heat. When the squash are done, stuff them with the filling. Serve hot.
Notes:
This entree is so beautiful, it can be served on your nicest occasions. But be very careful when seasoning the filling: With each taste, you'll be tempted to, you know, check again to make sure there's enough, uh, salt. Yeah, salt. Better taste one more time . . . before you know it, you won't have enough filling left for the squash.
Nutrition:
Per serving: 530 calories (percent of calories from fat, 48), 9 grams protein, 66 grams carbohydrates, 10 grams fiber, 30 grams fat (4 grams saturated), no cholesterol, 169 milligrams sodium.

http://www.ajc.com/eveningedge/content/living/food/from04/stories/2007/08/28/rest_0830fd.html

Here is a link that might be useful: Sunflower Cafe's recipe

Adoptedbygreyhounds thanks so much for sharing that gorgeous picture! I would love something like that. Stuffed squash is so fun, but I rarely make it. Not worth the extra work for single-me and hard to keep and reheat at work, which is where I eat the majority of my meals. I need hash food one can eat by just reheating and scooping up. I could make stuffed squash and then scoop out the filling for the leftovers, but what I tend to do is bake it and scoop it first, then make a casserole type melange, or a skillet melange. I also do peeled butternut a lot.

I'd be interested in any spaghetti squash recipes. I tried it for the first time last year, it was good but NO WAY resembled spaghetti, so my plan to serve it with spaghetti sauce died. I liked it with just butter, salt and pepper and maybe some parm. cheese. Seems like it would be better for that butternut lasagne than butternut--more texture and flavor. I make butternut lasagne and didn't really care for it--too bland. I think it was the cheese sauce, it overpowered the squash, IMHO, because I had pumpkin ravioli with sage brown butter sauce at a restaurant and it was FAB.

Here's one recipe which would be great to serve as a side dish for Thanksgiving if you have a vegan in attendance. Also just plain good. It's from my Williams and Sonoma Vegetable Cookbook, one of my favorite cookbooks. Not one really unusual recipe in it, but just great versions of the tried and true, and really inspiring photos to go along. A good book to put on your Christmas gift list to give to a vegetable gardner, CSA member, or just someone who loves veggies or is trying to amp up their vegetable intake.

Pumpkin Baked with Tomatoes and Rosemary, from Williams and Sonoma's Vegetable cookbook

1 2 lb. baking pumpkin or winter squash (I used a butternut)
4 TBLSP EVOO
Salt and freshly ground pepper
1 yellow onion, chopped
3-5 cloves garlic, minced
2 cans (12 oz. ones) chopped tomatoes
Pinch sugar
1-2 tsp. minced fresh rosemary (less than half that dried.)

Peel the squash/pumpkin. Slice into 1/2 inch slices and fry in 3 TBLSP of the olive oil until just browned, about 6 min. total. Add more oil if needed to prevent sticking. Drain the pumpkin on pieces of paper towel to soak up extra oil. Add more oil to the pan if needed, and sautee the onion and then add the garlic at the end. Then add the tomatoes, salt, sugar and rosemary. Saute until flavors blend. It will take 15-20 minutes for this mix to get saucy. Preheat the oven to 350 degrees for the last step.

Now assemble the squash and sauce in a casserole or baking pan for the oven, (they suggest 11 or 12 inches square or a 13 x 9 inch rectangle). Arrange layers of sauteed pumpkin alternately with layers of sauce, ending with sauce, (should have 3 layers of each according to the recipe). Drizzle the top with the reserved 1 TBLSP EVOO. Bake until the top is glazed brown in spots and the pumpkin is tender when pierced with a knife in spots, (30-35 min.). Check after 25 min. to prevent overbrowning. Remove from oven and serve hot or at room tem.

Lpink's notes. You may have to sautee the pumpkin/squash longer than 6 min. to get it tender. Also may need more oil and possibly more tomato sauce.

I'll bet you could skip the layering and just throw the sauce over the pumpkin, top with some parm. cheese under the broiler and serve as a stew. I'm lovin' the idea of feta with pumpkin.

Here's a pic I scanned from the cookbook. ACTUAL results may not be this photogenic, lol! (At least if you're me).

I'll be playing today but I am soooooooooo boring! I'm doing a turkey and one of the sides will be roasted butternut squash with olive oil, thyme and rosemary.

One of my favourite, and I'm really looking forward to it.

Did you specify winter squash?

I made some corn chowder today and added a little diced zucchini to it as I had a piece left over from vegetable beef soup earlier this week. You don't really taste the zucchini with the creamed corn, bacon, potato, onion, chicken stock, and cream. But it added another vegetable and the zuke didn't go to waste....and that's a "good thing."

I'm thinking any squash is acceptable.

It all looks and sounds so good I'm having trouble making up my mind. Lpink, your last entry looks so good I wanted to make it, but I'm out of canned tomatoes, so I think I'll make the Caramelized Butternut Squash that Joan posted, except I'm thinking of tinkering with it just a little. For one thing, my one lonesome little butternut squash from my garden is quite small, and I have one large acorn squash, so I think I'll cut up both kind and have a medley of 2 squashes. We'll see how that works.

Shambo, I tried your video again, and it worked! That's a great video, and it helped a lot to see you assemble the pie. You should be on Food Network. I was hoping to make it, but I forgot to buy the fillo, and only got one can of pumpkin. That's what I get for going to the store after work without a list. I will try it sometime, though.

Sally

You're all making me want to like squash! I keep trying but can't seem to enjoy it. Except for those zuchinni fritters....LOL

I'll be back later to pick a name from the hat....

Nancy

I baked a ham earlier this week and we had Roasted Butternut squash as a side. I like the addition of rosemary.

Home Cookin Chapter: Recipes From Thibeault's Table

Butternut Squash (Roasted)
==========================
Adapted from: Sugar in the Raw

Butternut Squash
2 Tablespoons olive oil
1 Tablespoon fresh rosemary
1 tablespoon brown sugar
salt
pepper
. Cut the butternut squash into 1 inch cubes.

Coat the squash with the olive oil. Mix together the sugar, rosemary,
salt and pepper and toss with the squash.

Place in a shallow roasting pan and roast in a 375°F oven until the
squash is tender.

Watch carefully so that the squash doesn't burn.

Here we go..... drum roll.... I'm reaching in and pulling out a name of the above posters! Who is going to pick the next Cookalong *star* ingredient????

It is....omg....it's the last name I added to the hat....

AnnT!!!!!!

Ann, if you will post on here what our next ingredient focus is to be, I'll set up the next thread...

Nancy

Huh, I thought we had till the end of Sunday night. Well, here's my entry anyway.

I made the roasted butternut squash that JoanM posted. I used my one and only lonely butternut squash from my garden this year. I love simple recipes that have great flavor, and this one does. I also made a recipe for Dahl that I heard on Splendid Table today to go with the squash, some brown rice, and I sauteed some Mustard greens from my garden , (I think it was mustard, I can't remember what I planted, but it was either mustard or Chinese Cabbage) to round it out and have something other than brown.

Thanks for organizing each Cookalong Nancy.

My choice is Potatoes.

So versatile, lots of different varieties and can be used in just about every course - soups, appetizers, salads, main dish, sides, breads even desserts.

Ann

Thank you Ann, that a great choice. I don't think I have ever known anyone who didn't like potatoes. It's one of those basic's that we all enjoy and I know I never get tired of trying different recipes.

There are so many things to make from potatoes, I hope everyone posts their favorite and special recipes.

Here's the connecting link to the next Cookalong.

Nancy

Here is a link that might be useful: Cookalong #15 ----------- POTATOES

Sally, your dal looks yummy! It reminds me of the squash dish I have been eating all week--yellow split pea and squash soup. I didn't post the recipe because it was just OK, not bad but I won't make it again due to the recipe being unclear. Also, the split peas must have been way too old because their texture wasn't all that smooth in the soup even though I cooked and cooked them. Squash and lentil is a good combo in my book, but I have better curried split pea soup recipes and curried pumpkin soup recipes which I could use in the future to make this soup combo. Adding yellow split peas is a good way to ramp up the protein content of squash soup, if you are a veggie like me and are concerned with such things.

I'm very excited about potatoes, as I eat them a lot due to their low price, versatility, and general yumminess.

Well, I missed this cookalong entirely. The doc says I've managed to catch H1N1 and after 9 days, I still feel like I'd have to get better to die. No cooking going on at all, except that Elery keeps trying to get me to eat soup, LOL.

OK, I have a LOT of potatoes, so maybe I'll be up for the potato challenge....

Annie

Annie, I'm glad you have Elery to take care of you. Feel better soon.

Ann

Oh, Annie, I hope you're well soon!

Thanks, LPink. I've been using lentils and split peas more and more lately, because I like them and they cook quickly.

I'm looking forward to cooking with potatoes. I love potatoes, and they're a good source of potassium. I don't care what the low glycemic people say, potatoes are good for you.

Sally

Links to all the Cookalongs.

Here is a link that might be useful: Cookalong Links

Denise, thanks for adding the link to each of the cookalongs. This makes it super easy to go from one Cookalong thread to another.

Ann

just popping in and I have to peruse this thread...I love squash. I saw Sally's awesome pic and AnnT's - I will try rosemary w/ my squash.

nancy, Will doesn't like potatoes...only fingerlings - sliced thin and roasted til crispy w/ EVOO, garlic and s and P. That's it. and occasionally sweet potato fries, if they're done correctly...sigh. and funny thing is - I gagged at the even thought of potatoes while I was pregnant with him. :-)

Annie, I hope you're better soon! That can be nasty or mild, I guess. I have heard of people getting over it fast and others who are set back for a week and a half or two weeks - like you....Will's best friend missed 8 days of school.

Stacy

Gosh, I feel lucky to have gotten vaccinated. I hope you get well soon, Annie.

Just a warning, don't do as I did last night and roast zucchini for 25 minutes. It becomes mush! LOL

I've posted them before, but they're so good. The soup was especially good and it gave it some "heft" when it was made and put into a bread bowl.

Golden Summer Squash & Corn Soup
From EatingWell: July/August 2009
Ingredients
1 tablespoon extra-virgin olive oil
1 medium shallot, chopped
2 medium summer squash, (about 1 pound), diced
3 teaspoons chopped fresh herbs, such as thyme or oregano, divided
1 14-ounce can reduced-sodium chicken broth, or vegetable broth
1/4 teaspoon salt
1 cup fresh corn kernels, (from 1 large ear)
1 teaspoon lemon juice
1/4 cup crumbled feta cheese (I used Parmesan since I'd made the cakes and it was on hand)

Preparation
1. Heat oil in a large saucepan over medium heat. Add shallot and cook, stirring, 1 minute. Add squash and 1 teaspoon herbs and cook, stirring occasionally, until the squash starts to soften, 3 to 5 minutes.
2. Add broth and salt; bring to a boil. Reduce heat to a simmer and cook until the squash is soft and mostly translucent, about 5 minutes more. Transfer to a blender and puree until smooth. (Use caution when pureeing hot liquids.) Return the soup to the pan and stir in corn. Bring to a simmer over medium heat and cook, stirring occasionally, until the corn is tender, 3 to 5 minutes more. Remove from the heat; stir in lemon juice. Serve garnished with the remaining 2 teaspoons herbs and feta.

(my note, put it in the bread bowl, top it with cheese, and broil it until the cheese browns)
Makes 4 cups

Nutrition Profile
Diabetes appropriate : Low calorie : Low carbohydrate : Low cholesterol : Low saturated fat : Heart healthy : Healthy weight

Nutrition
Per serving: 111 calories; 6 g fat (2 g sat, 3 g mono); 6 mg cholesterol; 13 g carbohydrates; 5 g protein; 2 g fiber; 462 mg sodium; 497 mg potassium.
Nutrition Bonus: Vitamin C (40% daily value).

1 Carbohydrate Serving
Exchanges: 1/2 starch, 1 vegetable, 1 fat

++++++++++++++++++++++++++++++++++++

Parmesan-Squash Cakes
From EatingWell: July/August 2009
Ingredients
1 large egg
2/3 cup finely chopped shallots
1 tablespoon chopped flat-leaf parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups shredded seeded summer squash, (2-3 medium, about 1 pound)
1/2 cup freshly grated Parmesan cheese
1 tablespoon extra-virgin olive oil
Preparation
1. Preheat oven to 400°F.
2. Beat egg in a large bowl. Stir in shallots, parsley, salt and pepper. Place shredded squash in the center of a clean kitchen towel; gather up the ends and twist to squeeze out any liquid. Add the squash and cheese to the bowl; stir to combine.
3. Heat oil in a large nonstick skillet over medium heat. Pack a 1/3-cup measuring cup with the squash mixture and unmold it into the pan; gently pat it down to form a 3-inch cake. Repeat, making 4 squash cakes. Cook until browned and crispy on the bottom, 3 to 4 minutes. Gently turn the cakes over and transfer the pan to the oven. Bake for 10 minutes. Serve immediately.

(my note, be sure to seed the squash! It makes a huge difference)

Nutrition Profile
Diabetes appropriate : Low calorie : Low carbohydrate : Low sodium : Healthy weight : View Complete Nutrition Guidelines»
Nutrition

Per serving: 130 calories; 8 g fat (3 g sat, 4 g mono); 62 mg cholesterol; 9 g carbohydrates; 7 g protein; 1 g fiber; 322 mg sodium; 406 mg potassium.
Nutrition Bonus: Vitamin C (35% daily value), Calcium & Vitamin A (15% dv).
1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 1 lean meat, 1/2 fat

Those both look very good, Rob. I'm copying and pasting.

Sally

OK, so I missed it by a little, but I made a butternut squash/whole wheat bread to go with RiverRat's chili. It was good and made awesome toast for breakfast too:

I'll definitely make that bread again!

Annie