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Butternut squash
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What other ways can i cook it except for oven roasting? Its as a side dish
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We do this one at this time of year:
Butternut Squash Gratin
12 Servings
1 whole butternut squash, about 1# each
2 tablespoons unsalted butter
3 cups halved and sliced onions 3 cups peeled, cored, sliced apples
3 tablespoons flour
1/2 cup unsalted chicken broth
3/4 cup fresh breadcrumbs
3/4 cup grated sharp cheddar cheese
1/2 pound sliced bacon, crisp cooked, drained, and crumbled
Peel squash and cut in half lengthwise. Remove center seeds and strings, and then slice thinly. Heat butter in a skillet, over a medium flame. Add onions and saut� for 10 minutes. Combine apples and flour-toss to coat well. Place half of the squash into a buttered 9x13x2-inch baking dish or hotel pan. Arrange half the apples in a layer on top of the squash place the remaining squash on top of the apples. Cover with the remaining apples. Top with the saut�ed onions. Pour stock over all. Bake at 350 degrees for 45 minutes, until squash is tender combine breadcrumbs, cheese, and bacon-mix well. Spread mixture over the gratin. Bake at 350 degrees for 15-25 minutes, until lightly browned remove from heat and allow to cool slightly before serving. Serve hot.
Enjoy!
Butternut Squash Gratin
12 Servings
1 whole butternut squash, about 1# each
2 tablespoons unsalted butter
3 cups halved and sliced onions 3 cups peeled, cored, sliced apples
3 tablespoons flour
1/2 cup unsalted chicken broth
3/4 cup fresh breadcrumbs
3/4 cup grated sharp cheddar cheese
1/2 pound sliced bacon, crisp cooked, drained, and crumbled
Peel squash and cut in half lengthwise. Remove center seeds and strings, and then slice thinly. Heat butter in a skillet, over a medium flame. Add onions and saut� for 10 minutes. Combine apples and flour-toss to coat well. Place half of the squash into a buttered 9x13x2-inch baking dish or hotel pan. Arrange half the apples in a layer on top of the squash place the remaining squash on top of the apples. Cover with the remaining apples. Top with the saut�ed onions. Pour stock over all. Bake at 350 degrees for 45 minutes, until squash is tender combine breadcrumbs, cheese, and bacon-mix well. Spread mixture over the gratin. Bake at 350 degrees for 15-25 minutes, until lightly browned remove from heat and allow to cool slightly before serving. Serve hot.
Enjoy!
I prepare mine (same way as Clanad), then cut into cubes and saute in a heavy iron pan with cubes of Pancetta and a chopped onion...
Then I add anything else that I fancy .... In the past I've chucked in Apple, Green Cabbage, Spinach, Beans etc. ....
When I add Apple, i normally add some sugar to help things Caramalise ...
Saute until golden and soft and serve up ...
I also do a Gratin similar to Clanad's but I add some Blue Cheese which also seems to go well with Squash.
Then I add anything else that I fancy .... In the past I've chucked in Apple, Green Cabbage, Spinach, Beans etc. ....
When I add Apple, i normally add some sugar to help things Caramalise ...
Saute until golden and soft and serve up ...
I also do a Gratin similar to Clanad's but I add some Blue Cheese which also seems to go well with Squash.
Butternut Squash and Goat Cheese Risotto
When using wine in cooking, the general rule of thumb is that if it's not something your would drink then don't cook with it! In this recipe Sauvignon Blanc or Chardonnay would work well. There are many good wines for cooking that are only $6-7 a bottle.
5-6 cups chicken or vegetable stock
2 tbsp. butter
1 tbsp. extra virgin olive oil
1 onion, finely diced
1 lg. carrot, finely diced
1 lg. leek, white & light green parts only, julienned
1 1/2 lbs. butternut, peeled, seeded & diced in 1/2" cubes
3 cloves garlic, minced
2 cups arborio rice
1 cup dry white wine
1/4 lb. aged goat cheese, such as cabecou
1 1/2 tsp. salt
Freshly cracked black pepper
Minced fresh sage for garnish (Optional)
Heat the stock to bare simmer in a saucepan and keep it hot. Heat the butter & oil in a lg. skillet over medium heat. Add the onions, carrot and leek and cook, stirring, occasionally, for 2 to 3 minutes, until soft. Add the squash, garlic and rice and cook, stirring, until all the grains for rice are coated with oil. Add the wine and cook, stirring, until it is almost completely absorbed.
Add the hot stock about 1/2 cup at a time, stirring constantly & allowing the liquid to be absorbed by the rice before adding more. When all of the stock has been added, check the rice for doneness. It should be creamy but slightly al dente at the center. Add more stock or water if necessary to complete the cooking, then add the cheese, and season with the salt & pepper. Stir well.
When using wine in cooking, the general rule of thumb is that if it's not something your would drink then don't cook with it! In this recipe Sauvignon Blanc or Chardonnay would work well. There are many good wines for cooking that are only $6-7 a bottle.
5-6 cups chicken or vegetable stock
2 tbsp. butter
1 tbsp. extra virgin olive oil
1 onion, finely diced
1 lg. carrot, finely diced
1 lg. leek, white & light green parts only, julienned
1 1/2 lbs. butternut, peeled, seeded & diced in 1/2" cubes
3 cloves garlic, minced
2 cups arborio rice
1 cup dry white wine
1/4 lb. aged goat cheese, such as cabecou
1 1/2 tsp. salt
Freshly cracked black pepper
Minced fresh sage for garnish (Optional)
Heat the stock to bare simmer in a saucepan and keep it hot. Heat the butter & oil in a lg. skillet over medium heat. Add the onions, carrot and leek and cook, stirring, occasionally, for 2 to 3 minutes, until soft. Add the squash, garlic and rice and cook, stirring, until all the grains for rice are coated with oil. Add the wine and cook, stirring, until it is almost completely absorbed.
Add the hot stock about 1/2 cup at a time, stirring constantly & allowing the liquid to be absorbed by the rice before adding more. When all of the stock has been added, check the rice for doneness. It should be creamy but slightly al dente at the center. Add more stock or water if necessary to complete the cooking, then add the cheese, and season with the salt & pepper. Stir well.
Salmon Thai Green Curry
1 tin coconut milk
2 tbsp thai green curry paste
glug of nam pla
diced butternut squash
veg eg mange tout, baby sweetcorn, pak choi etc
salmon fillet or 2 diced
Garnish - chopped coriander
Serve with boiled basmati or thai jasmine rice
In pan put coconut milk , curry paste and nam pl. Stir and add diced squash. Simmer til cooked. Add veg simmer bit longer, add salmon, bring back to boil. Scoff
1 tin coconut milk
2 tbsp thai green curry paste
glug of nam pla
diced butternut squash
veg eg mange tout, baby sweetcorn, pak choi etc
salmon fillet or 2 diced
Garnish - chopped coriander
Serve with boiled basmati or thai jasmine rice
In pan put coconut milk , curry paste and nam pl. Stir and add diced squash. Simmer til cooked. Add veg simmer bit longer, add salmon, bring back to boil. Scoff
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