'It’s almost fall. As the weather begins to cool, I start to crave soup. Butternut squash soup is one of my all-time favorites. It’s also extremely easy and quick to make. And chicken stock is so nourishing.'
Read more...
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Tampilkan postingan dengan label butternut squash. Tampilkan semua postingan
Butternut Squash Soup
'It’s almost fall. As the weather begins to cool, I start to crave soup. Butternut squash soup is one of my all-time favorites. It’s also extremely easy and quick to make. And chicken stock is so nourishing.'
Read more...
Food52's Best Butternut Squash Recipes: Vote For The Best Dish
Butternut Squash and Roasted Garlic Galette
Photo: Sarah Shatz
'For the past year, Food52.com readers have been voting in weekly showdowns of reader-submitted recipes on a given theme. The winning recipes of each week will end up in Food52's upcoming cookbook, along with bios of the people who submitted them (Food52 explains the process in simple detail here).
Food52 and its co-founders Amanda Hesser and Merrill Stubbs have invited HuffPost Food readers to vote on this week's contest (of the second year, and the second book).
This week's showdown is for the best butternut squash recipe.'
Read more...
Photo: Sarah Shatz
'For the past year, Food52.com readers have been voting in weekly showdowns of reader-submitted recipes on a given theme. The winning recipes of each week will end up in Food52's upcoming cookbook, along with bios of the people who submitted them (Food52 explains the process in simple detail here).
Food52 and its co-founders Amanda Hesser and Merrill Stubbs have invited HuffPost Food readers to vote on this week's contest (of the second year, and the second book).
This week's showdown is for the best butternut squash recipe.'
Read more...
Butternut Squash Ravioli
From Taste Book
Butternut squash ravioli is one of my favorite types of pasta. These ravioli taste especially delicious when served with parmesan cheese and brown butter, sage, and hazelnut sauce-I am partial to Giada De Laurentiis’ recipe from “Everyday Italian.”
4 cups [organic] butternut (or other) squash, peeled & cut into 1-inch cubes
2 teaspoons brown sugar [sucanat brown sugar]
1 cup [organic] ricotta cheese
2 tablespoons chopped fresh sage
3 tablespoons chopped fresh parsley
¼ teaspoon cinnamon
¼ teaspoon nutmeg
1 package wonton wrappers or 1 recipe fresh homemade pasta cut into 3x3 inch squares
olive oil
salt & pepper
Preheat oven to 350°F.
Toss squash with oil, salt, pepper, and brown sugar in a roasting pan. Add ¼ cup water and cover with foil. Roast 25 to 30 minutes until very tender (will fall apart when poked with a fork).
Drain squash well, return to pan, and mash with a fork. Return, uncovered, to the oven and bake for 10 minutes to dry out.
Add cheese, sage, parsley, cinnamon, and nutmeg; blend well. Distribute by scant tablespoons on half of the pasta or wonton squares. Moisten edges with water, top with remaing squares, and carefully pinch pressing out all air.
Cook in boiling water in batches until they float. To keep cooked ravioli from sticking, toss in olive oil. Serve with brown butter sauce and Parmesan cheese.
Original Recipe HERE
Squashes
Butternut squash crumble
(Beatrice Peltre for The Boston Globe)Winter squashes like butternut are beautiful baked, sauteed, or used in hearty soups, gratins, and casseroles. They’re also delicious in a savory crumble. The idea behind this dish is simple: Imagine a traditional sweet crumble in which seasonal fruit is baked under a crispy topping of flour, sometimes nuts or oats, sugar, and butter. Replace the fruit with vegetables, and the sugar with fresh herbs and cheese. The preparation involves two steps.
To start, mix the topping: flour, walnuts, Parmesan, parsley, and butter. Then stew the squash with tomatoes, ground coriander, and sage. When it’s creamy, add Parmesan to this mixture, too. Any of the winter squashes such as red kuri or acorn squash can be used for this dish. To peel red kuri and other hard-skinned squash, halve and seed it, then cut it into smaller pieces. Use a small knife to remove the skin from each piece. In either case, assemble the crumble ahead of time and bake it later. That simplifies any menu and makes the crumble a good choice for a weekend supper when guests are around.
TOPPING
| 1 | cup flour |
| 1/2 | cup walnuts, chopped coarsely |
| 1 | tablespoon chopped parsley |
| 1/2 | cup grated Parmesan |
| Pepper, to taste | |
| 6 | tablespoons butter, diced and at room temperature |
1. In a bowl, combine the flour, walnuts, parsley, Parmesan, and a generous sprinkle of pepper.
2. Add the butter and work with your fingertips until the mixture forms coarse crumbs. Cover and refrigerate.
SQUASH
| Butter (for the dish) | |
| 2 | tablespoons olive oil |
| 1 | tablespoon butter |
| 1 | red onion, coarsely chopped |
| 1 | teaspoon ground coriander |
| 1 | bay leaf |
| 1/2 | cup canned tomatoes |
| 1 | peeled butternut squash, cut into 1-inch dice |
| 5 | fresh sage leaves, chopped |
| Salt and pepper, to taste | |
| 1 | tablespoon chopped fresh parsley |
| 1/2 | cup grated Parmesan |
1. Generously butter a 10-inch baking dish.
2. In a large skillet over medium heat, heat the olive oil. Add the butter and when it melts, cook the onion, coriander, and bay leaf, stirring occasionally, for 3 minutes or until softened.
3. Add the tomatoes and cook for 3 more minutes. Add the butternut squash, sage, salt, and pepper. Turn down the heat. Cover and cook for 30 minutes or until the vegetables soften.
4. Set the oven at 350.
5. Discard the bay leaf from the squash mixture. Sprinkle with parsley and Parmesan; stir gently. Transfer the vegetables to the baking dish. Spoon the crumble mixture on top.
6. Bake for 30 to 35 minutes or until the top is golden.