Risotto with Squash and Leeks

Risotto with Squash and Leeks
Bon Appétit | December 1999

1 small butternut squash, peeled, seeded, cut into 1/2-inch pieces (4–5 cups)
4 tablespoons olive oil
6 cups (about) chicken stock or canned low-salt chickenbroth
3 large leeks (white and pale green parts only), thinly sliced (about 3 cups)
2 cups arborio rice or medium-grain rice
1/2 cup dry white wine
1/2 cup whipping cream
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh sage

Preheat oven to 400°F. Place squash on large rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper; toss to coat. Roast until tender and beginning to brown, stirring occasionally, about 40 minutes.

Bring stock to simmer in heavy large saucepan. Reduce heat to very low; cover and keep stock warm.

Heat 2 tablespoons oil in another heavy large saucepan over medium-low heat. Add leeks and sauté until soft but not brown, about 10 minutes. Add rice; stir 1 minute. Add wine and simmer until absorbed, stirring constantly, about 2 minutes. Add 1/2 cup hot stock; simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently, until rice is tender and mixture is creamy, about 25 minutes longer. Add roasted squash, cream, Parmesan cheese and sage; stir until heated through. Season to taste with salt and pepper. Serve warm.

Spicy Roasted Squash

Spicy Roasted Squash
Jamie Oliver

Preheat your oven to 400°F

1 butternut squash (about 1–1.5kg)
1 heaped tablespoon coriander seeds
2 small dried red chillies (or to taste)
sea salt and freshly ground black pepper
4 cloves of garlic, squashed
a few sprigs of fresh rosemary
6 rashers of good-quality smoked back bacon
1 tablespoon olive oil

Wash the squash, then cut it in half with a large, sharp knife (cut off one side and roll the squash on to the cut edge to make it safer and easier). With a large spoon, remove the seeds from the squash. Cut the squash lengthwise into quarters and then cut the quarters in half lengthwise to give boat-shaped wedges of squash. (Quite frankly, it doesn’t matter if you hack it up as long as the pieces are roughly the same shape.) Place the pieces into a roasting tray.

Put the spices into a pestle and mortar and pound them up with a pinch of salt. Scrape them into the tray over the squash, add the garlic, rosemary, bacon and olive oil.

Toss the squash, making sure that all the pieces are well coated with the flavours, and arrange the bacon over some of the wedges. Roast in the oven for about 30 minutes, or until tender. The spicy flavour will cook into the squash, which will crisp lightly, the skin becoming caramelized and chewy.

Crisper Drawer Cleanout Root Roast

Crisper Drawer Cleanout Root Roast

9 tablespoons extra-virgin olive oil
2 tablespoons plus
1 1/2 teaspoons chopped fresh thyme
2 tablespoons plus
1 1/2 teaspoons chopped fresh marjoram
16 cups veggies, rutabagas, turnips, beets, celeriac, carrots, butternut squash, peeled and cut into 1/2-inch to 3/4-inch cubes
2 medium-size onions (about 1 pound), peeled, root ends left intact, cut into 1/2-inch-thick wedges
3 tablespoons balsamic vinegar
3 tablespoons chopped fresh parsley
2 teaspoons grated lemon peel
Fresh parsley sprigs

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 425°F. Spray 2 large rimmed baking sheets with nonstick spray. Whisk 6 tablespoons oil, 2 tablespoons thyme, and 2 tablespoons marjoram in large bowl. Add cubed veggies and onions and toss to coat. Sprinkle vegetables generously with salt and pepper and divide between prepared baking sheets. Roast vegetables until tender and brown in spots, turning occasionally, about 50 minutes.

Whisk balsamic vinegar, remaining 3 tablespoons oil, 1 1/2 teaspoons thyme, and 1 1/2 teaspoons marjoram to blend in small bowl. Drizzle over roasted vegetables. Sprinkle with chopped parsley and lemon peel. Season with more salt and pepper, if desired. Transfer to platter; garnish with parsley sprigs. Serve hot or at room temperature.

Butternut Squash Risotto

Butternut Squash Risotto

2 tablespoons olive oil
1 butternut squash (medium, about 2 pounds), peeled, seeded (fibers and seeds reserved), and cut into 1/2-inch cubes (about 3 1/2 cups)
3/4 teaspoon table salt
3/4 teaspoon ground black pepper
4 cups low-sodium chicken broth
1 cup water
4 tablespoons unsalted butter
2 small onions , chopped very fine (about 1 1/2 cups)
2 medium cloves garlic, minced or pressed through a garlic press (about 2 teaspoons) cups
2 Arborio rice
1 1/2 cups dry white wine
1 1/2 ounces grated Parmesan cheese (about 3/4 cup)
2 tablespoons minced fresh sage leaves
1/4 teaspoon fresh grated nutmeg

Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering but not smoking. Add about 3 1/2 cups squash in even layer and cook without stirring until golden brown, 4 to 5 minutes; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until squash is tender and browned, about 5 minutes longer. Transfer squash to bowl and set aside.

Return skillet to medium heat; add reserved squash fibers and seeds and any leftover diced squash. Cook, stirring frequently to break up fibers, until lightly browned, about 4 minutes. Transfer to large saucepan and add chicken broth and water; cover saucepan and bring mixture to simmer over high heat, then reduce heat to medium-low to maintain bare simmer.

Melt 3 tablespoons butter in now-empty skillet over medium heat; when foaming subsides, add onions, garlic, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper. Cook, stirring occasionally, until onions are softened, 4 to 5 minutes. Add rice to skillet and cook, stirring frequently, until grains are translucent around edges, about 3 minutes. Add wine and cook, stirring frequently, until fully absorbed, 4 to 5 minutes.

Meanwhile, strain hot broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible. Return strained broth to saucepan and discard solids in strainer; cover saucepan and set over low heat to keep broth hot.

When wine is fully absorbed, add 3 cups hot broth and half of reserved squash to rice. Simmer, stirring every 3 to 4 minutes, until liquid is absorbed and bottom of pan is almost dry, about 12 minutes.
Stir in about 1/2 cup hot broth and cook, stirring constantly, until absorbed, about 3 minutes; repeat with additional broth 2 or 3 more times, until rice is al dente. Off heat, stir in remaining 1 tablespoon butter, Parmesan, sage, and nutmeg; gently fold in remaining cooked squash. If desired, add up to 1/4 cup additional hot broth to loosen texture of risotto. Serve immediately.

Silky Butternut Squash Soup

Silky Butternut Squash Soup

4 tablespoons unsalted butter 2 medium shallots , minced (about 4 tablespoons)
3 pounds butternut squash (about 1 large), unpeeled, squash halved lengthwise, seeds and stringy fibers scraped with spoon and reserved (about 1/4 cup), and each half cut into quarters
Table salt
1/2 cup heavy cream
1 teaspoon dark brown sugar

Heat butter in large Dutch oven over medium-low heat until foaming; add shallots and cook, stirring frequently, until softened and translucent, about 3 minutes. Add squash scrapings and seeds and cook, stirring occasionally, until fragrant and butter turns saffron color, about 4 minutes. Add 6 cups water and 1 1/2 teaspoons salt to Dutch oven and bring to boil over high heat; reduce heat to medium-low, place squash cut-side down in steamer basket, and lower basket into pot. Cover and steam until squash is completely tender, about 30 minutes. Off heat, use tongs to transfer squash to rimmed baking sheet; reserve steaming liquid. When cool enough to handle, use large spoon to scrape flesh from skin into medium bowl; discard skin.

Pour reserved steaming liquid through mesh strainer into second bowl; discard solids in strainer. Rinse and dry Dutch oven.

In blender, puree squash and reserved liquid in batches, pulsing on low until smooth. Transfer puree to Dutch oven; stir in cream and brown sugar and heat over medium-low heat until hot. Add salt to taste; serve immediately.

Crisp Winter Squash Gratin

Crisp Winter Squash Gratin

2 1/2-pound chunk of Butternut squash
1 1/2 tablespoons flour
1/2 teaspoon sugar
1 small garlic clove, minced
1/2 teaspoon dried sage
1 teaspoon kosher salt Pepper
2 tablespoon full-flavored olive oil

Turn oven to 325°F. Scrape seeds and fibers from squash. Cut squash into manageable pieces, then peel. Cut into 3/4 inch dice (to make about 6 cups)

Blend flour, sugar, garlic, sage, salt and pepper in small dish. Spread squash in well-oiled shallow baking/serv- ing dish of about 2-quart capacity. Sprinkle over flour mixture, tossing squash to coat evenly. Drizzle with 1 tablespoon oil and toss again. Drip remaining 1 table- spoon oil over the top.
Cover closely with foil; cut a few slits in it. Set in up- poer third of oven. Bake until squash is just tender, about 40 minutes. Remove foil and toss squash gently. Raise heat to 425°F. Bake until crusty and browned (about 30 minutes).

Roasted Squash and Apple Bisque

Roasted Squash and Apple Bisque

3 pounds butternut squash, peeled, seeded and cut into 2 inch cubes (I found it easier to cut the squash up first, then peeling and seeding it.)
2 tart apples, such as Granny Smith, peeled, cored and chopped
1 leek, (white part only) sliced
4 garlic cloves, peeled but left whole
2 cups apple cider (divided)
3 cups high-quality chicken or vegetable broth
Salt and freshly ground black pepper
Chopped crystallized ginger or ground nutmeg, for garnish

Preheat oven to 425 degrees. Lightly oil a 9 X 13 baking dish. Combine squash, apples, leek and garlic in baking dish. Dot with butter. Pour 1/2 cup cider into dish and cover with aluminum foil. Roast in preheated oven 30 minutes. Remove foil, then roast another 30 minutes until squash is completely soft.
Divide vegetables into 3 batches and puree in blender or food processor, adding remaining 1 1/2 cups cider and some of the broth to each batch. Combine batches in large saucepan, adding any remaining broth. Bring to simmer. Season with salt and pepper to taste. Serve hot, topping each bowl with a few pieces of crystallized ginger or a sprinkle of nutmeg. Makes 4-6 servings.

Butternut Squash Soup

Butternut Squash Soup

4 tablespoons unsalted butter
1 large shallot, chopped fine
3 pounds butternut squash (about 1 medium squash), cut in half lengthwise and cut again widthwise, seeds and strings scraped out and reserved
6 cups water
Salt
1/2 cup heavy cream
1 teaspoon dark brown sugar

Pinch of freshly grated nutmeg Melt the butter in a large, heavy stockpot or dutch oven over medium-low heat until foaming. Add the shallot and cook, stirring frequently until translucent, about 3 minutes. Add the seeds and strings from the squash and cook, stirring occassionally, until the butter turns a saffron color, about 4 minutes.
Add the water and 1 teaspoon salt to the pot and bring to a boil over high heat. Reduce the heat to medium-low, place the squash cut-side down in a steamer basket, and lower the basket into the pot. Cover and steam the squash until completely tender, about 30 minutes. Take the pot off the heat and use tongs to transfer the squash to a rimmed baking sheet. When cool enough to handle, use a large spoon to scrape the flesh from the skin. Reserve the squash flesh in a bowl and discard the skin.
Strain the steaming liquid through a mesh strainer into a second bowl; discard the solids in the strainer. (You should have 2 1/2 to 3 cups liquid) Rinse and dry the pot. Puree the squash in batches in the blender, pulsing on low and adding enough reserved steaming liquid to obtain a smooth consistency. Transfer the puree to the clean pot and stir in the remaining steaming liquid, the cream and the brown sugar. Warm the soup over medium-low heat until hot, about 3 minutes. Stir in the nutmeg and adjust the salt to taste. Serve.

Butternut Squash-Parsnip Soup With Thyme

Butternut Squash-Parsnip Soup With Thyme

3 tablespoons butter
1 2-pound butternut squash, unpeeled, halved lengthwise, seeded, cut into 8 pieces
1 pound parsnips, peeled, cut crosswise into 2-inch pieces, thick end pieces cut lengthwise in half
1/4 cup water
1 onion, halved, thinly sliced
2 t. minced fresh thyme or 3/4 t. dried
4 cups canned low-salt chicken broth
1 cup half and half

Preheat oven to 375°F. Butter large roasting pan with 1 tablespoon butter. Arrange squash pieces, skin side up, in prepared roasting pan. Add parsnips and 1/4 cup water to pan. Cover pan with foil; bake until vegetables are very tender, about 50 minutes. Cool vegetables.

Meanwhile, melt remaining 2 tablespoons butter in heavy large skillet over medium-low heat. Add onion and thyme; sauté until onion is tender and golden, about 10 minutes. Remove from heat.

Scrape squash pulp into processor (discard peels); add parsnips and onion mixture. Puree until smooth. Mix in broth. Transfer mixture to heavy large saucepan. Whisk in half and half. Bring to simmer. Season with salt and pepper. Serve.

Butternut Squash And Carrot Puree With Maple Syrup

Butternut Squash And Carrot Puree With Maple Syrup

4 tablespoons (1/4 stick) butter
1 onion, chopped
3 carrots, peeled, thinly sliced
1 3 1/2-pound butternut squash, peeled, seeded, cut into 1/2-inch pieces
1 cup fresh orange juice
3 tablespoons pure maple syrup

Melt 2 tablespoons butter in large pot over medium heat. Add onion and sauté until just tender, about 8 minutes. Stir in 1 tablespoon butter. Add carrots and sauté until coated with butter, about 1 minute. Stir in remaining 1 tablespoon butter. Add squash and sauté until beginning to soften, about 8 minutes. Pour orange juice over vegetables. Cover and simmer until vegetables are soft, about 25 minutes. Uncover and simmer until all liquid evaporates, about 5 minutes. Stir in maple syrup. Cool slightly. Working in batches, puree mixture in processor until smooth. Season to taste with salt and pepper. Transfer to serving bowl. (Can be made 2 days ahead. Cover and refrigerate. Stir over medium heat to rewarm.)

Winter Vegetable Pot Pie

Winter Vegetable Pot Pie

Here’s a favorite of mine from Deborah Madison. It’s a lot of work but it’s worth it. A great dish for Sunday dinner. The recipe calls for frozen puff pastry but I usually make a spelt pie crust for it, since we always have those ingredients around, and because Iris is allergic to wheat. I also make it like a pie, with a crust on the bottom and the top. This recipe just calls for a puff pastry lid.

1 sheet frozen puff pastry, thawed
2 cups Bechamel with herbs
1 1/2 lbs. butternut squash, peel and cut into 1-inch cubes
Flour for dredging
2 T. olive oil
2 T. butter
16 shallots or boiling onions, peeled and left whole
1 small celery root (celeriac)
Juice of 1 lemon
3 parsnips, peeled and diced
2 turnips, peeled and cut into wedges
5 carrots, cut into 2-inch lengths
salt and pepper
4 thyme sprigs
1/2 c. cream or milk
1 egg, beaten

If you don’t know how to make the béchamel it’s quite simple. Melt 3 1/2 T. of butter in a saucepan, add 3 1/2 T. of flour and cook it for 2 minutes. Whisk in 2 c. milk and bring almost to a boil while stirring. Reduce heat to low and continue to cook for 25 minutes while stirring occasionally. Add any herbs you like, parsley, thyme, etc.

Choose a 2 quart soufflé or gratin dish (I use a 12″ cast iron frying pan for the rustic feel). Roll out the pastry between 1/8 and 1/4 inch thick and cut it to fit the dish. Refrigerate the pastry until needed.

Toss the squash in flour, letting the excess fall away. Heat the oil and butter in a large skillet and add the squash and shallots. Saute over medium heat until browned and tender, 20 to 30 minutes, stirring occasionally so that they color evenly. Transfer to the baking dish.

Peel the celeriac, dice it into 1-inch cubes, and put them in the bowl with the juice plus water to cover. Parboil the remaining vegetables in salted water until tender but still a little firm. Drain, then parboil the celery root for 1 minute. Combine all the vegetables, season with salt and pepper and transfer the stew to the dish. Tuck in the thyme sprigs. Mix the béchamel and cream and pour it over the vegetables, allowing the sauce to fall between the cracks. Preheat the oven to 425. Remove the pastry from the refrigerator and lay it on top of the vegetables. Brush the top with egg. Bake for 12 minutes, then lower the heat to 350 and continue baking until the crust is golden and puffed and the sauce is bubbling, 15 to 20 minutes more. Let settle for a few minutes and serve.

Butternut Squash Soup Portuguese Style

Butternut Squash Soup Portuguese Style
From Twelve Months of Monastery Soups by Brother Victor-Antoine D’Avila-Latourrette

4-6 T olive oil
3 onions, chopped
5 garlic cloves, minced
2 butternut squash, peeled, halved, seeded and cut into chunks
1 potato, peeled and cubed
1 carrot, peeled and sliced
7 c vegetable or chicken stock
salt and pepper to taste
1/3 cup freshly minced parsley
fresh thyme leaves as garnish

Sauté onions and garlic in olive oil in a large soup pot over low heat for 3 to 5 min. Turn off heat, cover the pot, and let the onion-garlic mixture steam for 15 min.

Add the squash, potato and carrot and stir the mixture well. Pour the stock and bring the soup to a boil. Reduce the heat, cover the pot, and let it simmer for 45 min.

Add the seasonings and parsley, stir well, cover the pot, and continue simmering for another 15 min.

Blend half or all of the soup in a blender and return to the original but clean pot. Reheat the soup over low heat, but do not let it come to a boil. Serve hot and sprinkle fresh thyme leaves on top of each serving as garnish.

Roasted Root Vegetables

Roasted Root Vegetables

1 2½ pound butternut squash, peeled, seeded, cut into ½ inch pieces (about 5 cups)
1½ pounds Carola potatoes, unpeeled, cut into ½ inch pieces
1 pound beets, trimmed but not peeled, scrubbed, cut into ½ inch pieces
1 medium-size red onion, cut into ½ inch pieces (about 2 cups)
2 parsnips, peeled, cut into ½ inch pieces (about 1 cup)
1 head of garlic, cloves separated, peeled
2 tablespoons olive oil

Preheat oven to 425°F. Oil 2 large rimmed baking sheets. Combine all ingredients in very large bowl; toss to coat. Divide vegetables between prepared baking sheets; spread evenly. Sprinkle generously with salt and pepper. Roast vegetables until tender and golden brown, stirring occasionally, about 1 hour 15 minutes. The key with any roasted root vegetable dish is having all the ingredients about the same size so that they cook evenly. Brussels sprouts and carrots would also be welcome additions to this dish, as well as some freshly chopped parsley.