Tag Archives: butternut squash

Dinner Last Night

5 Jan

For dinner last night: sautéed butternut, mashed potatoes, green beans, pecan loaf with cashew gravy, and a quart of applesauce. Mmm

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Dinner Last Night

5 Jan

New Year’s dinner included prime rib from High Point, steamed kale which was then sautéed in a bit of olive oil and roasted garlic, your mashed potatoes with mashed celeraic (run through a food mill for texture and it was great), squash soup, and your raspberries from last summer sandwiched between two layers of chocolate cake which was crumbly enough to make the frosting work miserable, but it was a cream cheese frosting.

Dinner Last Night

21 Dec

Last night our family had:

Butternut Soup with bacon, leeks, and breakfast sausage

scalloped potatoes and celeriac

Dinner Last Night

21 Dec

Butternut Squash Pierogies

Feeds four

Can be made vegan

Prep Time: About 1 hour, 15 minutes

Cook Time: About 30 minutes

Dough

INGREDIENTS

– 1 cup whole wheat flour

– 1 cup all-purpose flour

– 1/3 cup water (plus more, as needed)

– 1/2 tsp salt

– 1/2 tsp baking soda

– 1 tbsp white vinegar

Filling

– One medium Sweetland butternut squash, baked, peeled, and pureed

– 1 large clove Sweetland garlic, minced and sauteed

– 1/4 tsp salt

– 1 teaspoon dried basil

– 1 teaspoon dried oregano

– 1 teaspoon dried parsley

Sautee with

– Butter or olive oil

– Lots of carmelized onions or pickled peppers (we used banana peppers we’d canned over the summer)

– Fresh Sweetland thyme

Serve with

– Sauerkraut (optional)

– Sour Cream (optional)

Directions

1. Ahead of time, bake, peel, and puree the butternut squash and mince and sautee the garlic. Our garlic had been preserved pre-chopped in olive oil in the fridge.

2. Put flour in a medium bowl and make a well in the center. Dissolve salt into the water and pour into the well. Put baking soda into the vinegar and let fizz. When done, add to well.

3. Mix liquid into flour until it comes into a dough. Add more water if needed. Knead on a lightly floured surface for 5 mins until smooth.

4. Wrap dough in a damp towel and let rest for at least 30 mins.

5. Roll out dough to about 1/8″ thickness. Using a round glass, cut out dough circles, fill with cooled filling, and seal sides with a fork. Place on a dish towel and cover with another towel until ready to cook.

6. Bring a large pot of salted water to a gentle rolling boil. Drop in pierogies in batches and cook for 3-5 mins. The cooked pierogies will be slightly larger than they were uncooked.

7. Drain cooked pierogies. Saute them in butter/oil with onions, peppers and thyme over medium heat, about 3-4 minutes per side, until a nice golden brown.

8. Serve with sprinklings of fresh thyme, sauerkraut and sour cream.

Butternut Squash Pierogies

Feeds four

Can be made vegan

Prep Time: About 1 hour, 15 minutes

Cook Time: About 30 minutes

Dough

INGREDIENTS

– 1 cup whole wheat flour

– 1 cup all-purpose flour

– 1/3 cup water (plus more, as needed)

– 1/2 tsp salt

– 1/2 tsp baking soda

– 1 tbsp white vinegar

Filling

– One medium Sweetland butternut squash, baked, peeled, and pureed

– 1 large clove Sweetland garlic, minced and sauteed

– 1/4 tsp salt

– 1 teaspoon dried basil

– 1 teaspoon dried oregano

– 1 teaspoon dried parsley

Sautee with

– Butter or olive oil

– Lots of carmelized onions or pickled peppers (we used banana peppers we’d canned over the summer)

– Fresh Sweetland thyme

Serve with

– Sauerkraut (optional)

– Sour Cream (optional)

Directions

1. Ahead of time, bake, peel, and puree the butternut squash and mince and sautee the garlic. Our garlic had been preserved pre-chopped in olive oil in the fridge.

2. Put flour in a medium bowl and make a well in the center. Dissolve salt into the water and pour into the well. Put baking soda into the vinegar and let fizz. When done, add to well.

3. Mix liquid into flour until it comes into a dough. Add more water if needed. Knead on a lightly floured surface for 5 mins until smooth.

4. Wrap dough in a damp towel and let rest for at least 30 mins.

5. Roll out dough to about 1/8″ thickness. Using a round glass, cut out dough circles, fill with cooled filling, and seal sides with a fork. Place on a dish towel and cover with another towel until ready to cook.

6. Bring a large pot of salted water to a gentle rolling boil. Drop in pierogies in batches and cook for 3-5 mins. The cooked pierogies will be slightly larger than they were uncooked.

7. Drain cooked pierogies. Saute them in butter/oil with onions, peppers and thyme over medium heat, about 3-4 minutes per side, until a nice golden brown.

8. Serve with sprinklings of fresh thyme, sauerkraut and sour cream.

Dinner Last Night

15 Dec

Since you asked 🙂

We had leek, chard, and garlic sauteed in olive oil on linguini, with mashed butternut squash (baked two days before) on the side. We followed with some crackers.

YUM. I am increasingly a chard fan–of course it helped a lot to have delightful leeks and garlic with it!

Amy

Better Than Pumpkin Pie

30 Nov

1 1/2 cups peeled and cubed butternut squash
1 cup lightly packed brown sugar
1 tablespoon cornstarch
1 egg, beaten
1 cup evaporated milk
1 teaspoon ground cinnamon
1 pinch ground allspice
1 pinch ground cloves
1 pinch ground ginger
1 pinch ground nutmeg
1 (9 inch) unbaked pie shell

Place squash in a saucepan with enough water to cover. Bring to a boil, and simmer over medium heat until tender, about 15 minutes. Drain, and cool. Preheat oven to 350 degrees F (175 degrees C). In a blender or food processor, combine butternut squash, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger, and nutmeg. Process until smooth. Pour into the unbaked pie shell. Bake in preheated oven for 50 minutes, or until a table knife comes out clean when inserted in the center.

– submitted by Amy Dawson

Risotto with Butternut Squash and Leeks

30 Nov

Source: Bon Appétit | December 1999

1 large butternut squash (about 2 pounds), peeled, seeded, cut into 1/2-inch pieces
4 tablespoons olive oil
6 cups (about) chicken stock or canned low-salt chicken broth
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.

Makes 6 first-course or 4 main-course servings