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  1. Friday, November 18

    Pat’s Butternut Squash

    It’s a good thing my mother-in-law came to visit last week because it actually gave me some food to write about! It’s been great being able to post about the delicious food she made for us…and so much of it is perfect for Thanksgiving, so it’s great timing!

    Today I have a nice, simple side dish for you that would be perfect right along with some turkey and stuffing, although we had it with filet mignon and that was pretty perfect, too. Pat ate some butternut squash at Whole Foods once that she loved, so she went home and recreated it. It is simple, easy and delicious. Just the kind of recipe you need for that busy Thanksgiving day.

    Pat's Butternut Squash
     
    From my mother-in-law Pat Maynard
    Author:
    Recipe type: Side Dish, Thanksgiving
    Ingredients
    • 1 medium-sized butternut squash, peeled and cut into ~1″ squares
    • One small onion, cut into thin slices
    • 1-2 Tablespoons butter
    • 1 Tablespoon olive oil.
    • 2 teaspoons sugar
    • 3 heaping Tablespoons dried cranberries
    Instructions
    1. In a large pot, cook onions in butter and olive oil until soft over mediumish heat. Add sugar towards the end to sweeten/caramelize the onions. Add dried cranberries. Stir with onions about 1 minute or till softened a bit. Put the butternut squash into the pot with the onion mixture. Cover and steam/cook slowly over low-medium heat until squash is nice and tender (but not moist because Pat can’t stand that word and this is her recipe). Stir gently and add a pat of butter if needed before serving.

     


  2. Thursday, March 17

    Butternut Squash Cauliflower Leek Soup…my first CSA creation!

    Happy St. Patrick’s Day, everyone! Every year I try to plan a fantastic green feast. And this year I still don’t know what I’m doing! However, I just took a gander at what we ate last year, and it was great inspiration. I think we’ll have green chicken piccata, green mashed potatoes (potatoes from our CSA bag) and baby broccoli (also from our CSA bag). I’m sad I didn’t get a corned beef to cook, but maybe we can get one on sale tomorrow and enjoy it a few days late!

    I do have a good non-green recipe to share with you today, however. Last week I was planning to make butternut squash soup, since I had ordered butternut squash with my CSA bag. When it arrived, I got two baby butternut squashes. While super cute, they weren’t going to provide quite enough squash for the recipe. However, I had three leeks in the bag and a beautiful head of cauliflower, so I made some modifications. The result – a deliciously buttery soup with great flavor!

    Butternut Squash Cauliflower Leek Soup...my first CSA creation!
     
    A deliciously buttery soup with great flavor!
    Author:
    Recipe type: Main Dish, Soup
    Ingredients
    • 2 small butternut squashes (or the equivalent amount…probably about 2 pounds or so)
    • 3 leeks, green tops cut off, and leeks cleaned and chopped into 1-inch pieces
    • ½ head cauliflower
    • 2 T butter
    • about a teaspoon ground ginger
    • 5 cups chicken stock
    • salt and pepper to taste
    Instructions
    1. Half butternut squash and roast in the oven until easily pierced with a knife, 45-60 minutes. Steam cauliflower until cooked but not mushy.
    2. Melt butter in large soup pan. Saute leeks in butter 5-10 minutes, until soft. Add ginger and let cook a minute or two more. Add broth and bring to a boil. Carefully add cauliflower and scoop out the butternut squash from the skins and add to the pot as well. Reduce heat to low and simmer 20-30 minutes.
    3. Carefully blend soup in batches until it is all smooth. Season with salt and pepper to taste. Eat!

     


  3. Tuesday, October 13

    Butternut Squash Soup

    It is pouring rain today, which means two things. First, I am in heaven. Second, it’s time for a cozy bowl of soup.

    butternut squash soup web

    I know several of you are chomping at the bit for my Broccoli Cheese Soup recipe. The recipe is coming this week, I promise. I just need to take a picture. Until then, I hope my most favorite soup recipe EVER will suffice.

    Butternut Squash Soup
     
    A cozy delicious soup! From my friend Sarah Covert, with my commentary in italics
    Author:
    Recipe type: Main Dish, Soup
    Ingredients
    • Soup:
    • 1 large butternut squash, about 3.5 lbs.
    • 1 large leek
    • 2 T unsalted butter
    • 4 tsp. grated fresh ginger (you can use ground ginger – I think about 1 tsp should do it)
    • 5-6 cups chicken stock
    • Salt
    • Freshly ground pepper (this last time I used fresh ground black pepper and 2 shakes of cayenne)
    • Peanuts:
    • (optional garnish that I never make b/c I don’t like peanuts…but those who do love these spiced peanuts on top)
    • 1 1/12 C roasted peanuts (not dry-roasted)
    • 2 T peanut oil
    • 1½ t. ground ginger
    • 1 T finely chopped garlic
    • 2 t. finely chopped fresh cilantro
    • ½ tsp. Chinese five-spice powder (in bulk at Henry’s)
    • ¼ t. cayenne pepper
    Instructions
    1. I roast the squash, cut in pieces & wrapped in foil, in my oven at 375 for 40-60 mins. That said, here’s what the recipe tells you to do. With a large heavy knife, cut the squash in half through the stem and discard the seeds. Brush the cut sides with olive oil. Grill, cut sides down, indirectly over medium heat until the skin can be easily pierced with the tip of a sharp knife, about 1 hour. Remove the squash from the grill and cool… with a large spoon, scoop the flesh from the squash and discard the skin.
    2. Cut off most of the tough green top from the leek. Cut the leek lengthwise and wash under cold running water to remove any dirt trapped. Cut crosswise into ½-inch pieces.
    3. In a large saucepan over medium-high heat, melt the butter. Add leek and ginger and cook, stirring occasionally, until the looks are tender, about 5 minutes. Add 5 cups of the chicken stock. Bring to a boil and carefully add the squash. Recude the heat to very low and cook, stirring occasionally, about 20 minutes. Puree the soup, in batches in a blender. Return soup to saucepan. If it seems thick, use remain stock as needed. Season with salt and pepper to taste. Serve warm, garnished with peanuts if desired.
    4. For the peanuts: In a small bowl, combine the peanuts, peanut oil, ground ginger, garlic, cilantro, five-spice powder and cayenne. Toss well to coat the peanuts evenly, then transfer to large sheet of aluminum foil. pull the corners of the foil together and close the pouch. place the pouch over indirect medium heat for 5 minutes. Carefully remove pouch and allow to cool.

     


  4. Monday, October 5

    Chicken & Butternut Squash Risotto

    Have you met Katie from goodLife {eats}? I have, and she’s lovely. And she has a delicious food blog. Thanks to her I have a new favorite recipe…Butternut Squash Risotto! It was so good Cate told me to make it every day. Coming from a 4-year-old, that says a lot. And in this case, the 4-year-old actually knows what she is talking about.

    butternut squash risotto2 web

    Chicken & Butternut Squash Risotto
     
    Adapted from Katie Goodman at goodLife {eats}, who in turn adapted it from Rachael Ray
    Author:
    Recipe type: Main Dish, Rice, Poultry
    Ingredients
    • 1½ cups roasted butternut squash (if you can find a 12 oz can of squash, go ahead and use that!)
    • 1 chicken breast, seasoned with salt & pepper, cooked (I sauteed in olive oil) then cut or shredded into bitesized pieces
    • 4 cups chicken broth
    • 1 cup water
    • 2 tablespoons olive oil
    • ½ onion, finely chopped
    • 2 cloves garlic, minced (Jane note: I used my garlic press)
    • 2 cups arborio rice
    • 1 cup dry white wine
    • Dash nutmeg
    • Salt and pepper
    • 1 cup grated parmigiano-reggiano cheese
    • 2 tablespoons butter, cut into small pieces
    • Heaping teaspoon of fresh thyme leaves
    • ½ C water (may not need)
    Instructions
    1. Cut up a butternut squash into 8 pieces. Wrap in foil and roast in 375 degree oven for about 45 minutes, or until very soft. Scoop flesh out of the skins. One squash will yield more than 1½ C, so save the rest for another recipe or freeze for later. Have the squash and cooked chicken breast ready to go before proceeding with the next steps.
    2. In a large saucepan, bring the chicken broth and 1 cup water to a boil over medium-high heat, then turn the heat to low.
    3. In a large skillet, heat the oil, 2 turns of the pan, over medium-high heat. When the oil is rippling, add the onion and garlic and cook, stirring occasionally, until softened, 2 minutes. Add the rice and toast (and stir occasionally) for 3 minutes. Stir in the wine and cook, stirring occasionally, until mostly evaporated, 2 to 3 minutes.
    4. Add 2 ladles of the warm chicken broth to the rice and stir until the liquid evaporates. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take about 20 minutes. (I ended up having to add an additional ½ C water at the end to get the rice soft enough. If you need to add much more than ½ C, I would use broth as opposed to water to maintain flavor.)
    5. During the last 3 minutes of cooking, stir in the squash; season with nutmeg, thyme, salt and pepper to taste. During the last minute of cooking, stir in the cheese and butter then add the cooked chicken.
    6. You can leave the chicken out to make a vegetarian dish…it still tastes great!