Food & Drink6 mins ago
Butternut Squash Recipes for the "Nice People"
GRATIN OF BUTTERNUT SQUASH
1 large butternut squash (3 1/4 pounds), peeled and seeded (2 1/2 pounds)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups heavy cream
3 tablespoons grated Parmesan cheese
Cut off and discard the stem of the squash, then cut the squash into two pieces by cutting through it horizontally at the bottom of the neck. This will make it easier to peel. Peel the cylindrical neck lengthwise, removing enough skin so that the orange flesh underneath is revealed. (Under the outer skin there is a layer of green, which should be removed.) Peel the round part of the squash by cutting around it in a spiral fashion with a sharp knife; it is easier to peel a round object in this manner. Cut the rounded part in half lengthwise, and, using a spoon, scoop out the seeds. Then cut the squash into 1/8-to-1/4-inch slices, either with a knife or in a food processor fitted with the slicing blade. Preheat the oven to 400 degrees. Place the squash slices in a large saucepan, cover them with water, and bring to a boil. Boil over high heat for 1 1/2 to 2 minutes, then drain in a colander. The pieces will break a little in cooking. Arrange pieces in a gratin dish, and sprinkle with the salt and pepper. Pour on the cream, and stir gently with a fork to distribute the additions properly. Cover with the cheese, and bake for about 30 minutes. At serving time, brown the top of the gratin by heating it under a hot broiler for 4 to 5 minutes. Serve immediately.
Makes 6 servings.
Jacques P�pin Celebrates
September 2001
Jacques P�pin
Knopf
Reviews:
A Cook from Cold Spring, NY on 09/29/06
Made for Thanksgiving and it was very popular. Cut back on the cream, used pre-peeled squash from Trader Joe's, and added sage. Tasty tasty!
1 large butternut squash (3 1/4 pounds), peeled and seeded (2 1/2 pounds)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups heavy cream
3 tablespoons grated Parmesan cheese
Cut off and discard the stem of the squash, then cut the squash into two pieces by cutting through it horizontally at the bottom of the neck. This will make it easier to peel. Peel the cylindrical neck lengthwise, removing enough skin so that the orange flesh underneath is revealed. (Under the outer skin there is a layer of green, which should be removed.) Peel the round part of the squash by cutting around it in a spiral fashion with a sharp knife; it is easier to peel a round object in this manner. Cut the rounded part in half lengthwise, and, using a spoon, scoop out the seeds. Then cut the squash into 1/8-to-1/4-inch slices, either with a knife or in a food processor fitted with the slicing blade. Preheat the oven to 400 degrees. Place the squash slices in a large saucepan, cover them with water, and bring to a boil. Boil over high heat for 1 1/2 to 2 minutes, then drain in a colander. The pieces will break a little in cooking. Arrange pieces in a gratin dish, and sprinkle with the salt and pepper. Pour on the cream, and stir gently with a fork to distribute the additions properly. Cover with the cheese, and bake for about 30 minutes. At serving time, brown the top of the gratin by heating it under a hot broiler for 4 to 5 minutes. Serve immediately.
Makes 6 servings.
Jacques P�pin Celebrates
September 2001
Jacques P�pin
Knopf
Reviews:
A Cook from Cold Spring, NY on 09/29/06
Made for Thanksgiving and it was very popular. Cut back on the cream, used pre-peeled squash from Trader Joe's, and added sage. Tasty tasty!
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Next Review of the Gratin of Butternut Squash:
A Cook from Expat in the Netherlands on 03/13/06
I gave this recipe a lower rating as it was 'blah' according to my husband's comment. I must agree,'very bland'. I rated it with two forks, as I believe with some changes the recipe may be improved on. First reduce the amount of cream, to 3/4 cup. There was just to much liquid. I will definitely add more parmesan cheese as well (maybe 1/2 cup). And finally I did add sage, but apparently not enough. So I would add at least 1 tsp dried sage (2 tbsp fresh chopped sage). I will give this recipe another try with the changes to see if it will give this dish some umph.
Butternut Pie Crust
The lady said: "I love pies (being from England my favorite meal is pie and mash!) but hate the fat content of the pastry so I came up with this simple but very yummy idea for a crust. Totally vegetarian too by the way!"
Original recipe yield: 2 - 9 inch pie crusts
375 g all-purpose flour
1 egg
240 g mashed, cooked butternut squash
Place the flour, egg and squash into the container of a food processor. Pulse until mixed into a doughy ball. You may need to add a little extra flour. Divide into two equal parts. Use in your favorite pie recipe.
Reviews:
I used this for a chicken pot pie. My family loved it. The texture was quite different then usual crust recipes, but its chewy/crunchy texture was a nice compliment to the recipe. There was a slight sweetness from the squash. I love low fat recipes, and have finally found a way to make chicken pot pie under 4 grams of fat a serving, believe it or not.
I made this again, and i found that rolling the "pastry" really thin helped make it crunchier. It is lovely when used to make a chicken and mushroom pot pie!
The taste is awesome! I used it in chicken pot pie, too and loved it. It makes a very heavy crust, though. I will
A Cook from Expat in the Netherlands on 03/13/06
I gave this recipe a lower rating as it was 'blah' according to my husband's comment. I must agree,'very bland'. I rated it with two forks, as I believe with some changes the recipe may be improved on. First reduce the amount of cream, to 3/4 cup. There was just to much liquid. I will definitely add more parmesan cheese as well (maybe 1/2 cup). And finally I did add sage, but apparently not enough. So I would add at least 1 tsp dried sage (2 tbsp fresh chopped sage). I will give this recipe another try with the changes to see if it will give this dish some umph.
Butternut Pie Crust
The lady said: "I love pies (being from England my favorite meal is pie and mash!) but hate the fat content of the pastry so I came up with this simple but very yummy idea for a crust. Totally vegetarian too by the way!"
Original recipe yield: 2 - 9 inch pie crusts
375 g all-purpose flour
1 egg
240 g mashed, cooked butternut squash
Place the flour, egg and squash into the container of a food processor. Pulse until mixed into a doughy ball. You may need to add a little extra flour. Divide into two equal parts. Use in your favorite pie recipe.
Reviews:
I used this for a chicken pot pie. My family loved it. The texture was quite different then usual crust recipes, but its chewy/crunchy texture was a nice compliment to the recipe. There was a slight sweetness from the squash. I love low fat recipes, and have finally found a way to make chicken pot pie under 4 grams of fat a serving, believe it or not.
I made this again, and i found that rolling the "pastry" really thin helped make it crunchier. It is lovely when used to make a chicken and mushroom pot pie!
The taste is awesome! I used it in chicken pot pie, too and loved it. It makes a very heavy crust, though. I will
Butternut Squash with Onions and Pecans
120 g chopped pecans
45 g butter
1 large onion, finely chopped
1020 g butternut squash - peeled, seeded, and cubed
salt and pepper to taste
10 g chopped fresh parsley
Place pecans on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes. Melt butter in a large, heavy skillet over low heat; add onion, and saute until very tender, about 15 minutes. Stir in squash, and cover. Continue cooking, stirring occasionally, until squash is tender but still holds its shape, about 15 minutes. Season with salt and pepper. Stir in half the pecans and half the parsley. Transfer mixture to a serving bowl. Sprinkle with remaining pecans and parsley to serve.
Stuffed Butternut Squash
1 butternut squash, halved and seeded
100 g basmati rice
114 g Brussels sprouts, trimmed and quartered lengthwise
61 g carrot, peeled, sliced and julienned
146.7 g garbanzo beans
60 ml soy milk
45 ml tamari
1 g ground turmeric
2 cloves garlic, minced
Preheat oven to 400 degrees F (205 degrees C). Place squash in a baking dish with one inch of water, and cover with foil. Bake squash in the preheated oven for 1 hour, or until flesh is fork-tender. Keep warm.
In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes. Meanwhile, place Brussels sprouts, carrots, and garbanzo beans in a skillet over medium high heat. Stir together soy milk, tamari, turmeric, and garlic, and add to the skillet, tossing to coat. Cover, and simmer for 20 minutes, or until tender. Add a small amount of water or more soy-tamari mixture, as needed, to prevent drying out. Combine rice with vegetable mixture, and scoop into squash. Serve with additional tamari and season to taste.
120 g chopped pecans
45 g butter
1 large onion, finely chopped
1020 g butternut squash - peeled, seeded, and cubed
salt and pepper to taste
10 g chopped fresh parsley
Place pecans on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes. Melt butter in a large, heavy skillet over low heat; add onion, and saute until very tender, about 15 minutes. Stir in squash, and cover. Continue cooking, stirring occasionally, until squash is tender but still holds its shape, about 15 minutes. Season with salt and pepper. Stir in half the pecans and half the parsley. Transfer mixture to a serving bowl. Sprinkle with remaining pecans and parsley to serve.
Stuffed Butternut Squash
1 butternut squash, halved and seeded
100 g basmati rice
114 g Brussels sprouts, trimmed and quartered lengthwise
61 g carrot, peeled, sliced and julienned
146.7 g garbanzo beans
60 ml soy milk
45 ml tamari
1 g ground turmeric
2 cloves garlic, minced
Preheat oven to 400 degrees F (205 degrees C). Place squash in a baking dish with one inch of water, and cover with foil. Bake squash in the preheated oven for 1 hour, or until flesh is fork-tender. Keep warm.
In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes. Meanwhile, place Brussels sprouts, carrots, and garbanzo beans in a skillet over medium high heat. Stir together soy milk, tamari, turmeric, and garlic, and add to the skillet, tossing to coat. Cover, and simmer for 20 minutes, or until tender. Add a small amount of water or more soy-tamari mixture, as needed, to prevent drying out. Combine rice with vegetable mixture, and scoop into squash. Serve with additional tamari and season to taste.
Pasta with Roasted Butternut Squash and Sage
30 ml olive oil
235 g cubed butternut squash
1 large onion, chopped
salt and pepper to taste
225 g uncooked penne pasta
225 g turkey sausage
60 ml heavy cream
1 g dried sage
3 cloves garlic, minced
50 ml balsamic vinegar
Preheat oven to 350 degrees F (175 degrees C). Coat a roasting pan with the olive oil. Place the squash and onion in the pan, and season with salt and pepper. Roast 30 minutes, or until squash is tender. Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. In a large skillet over medium heat, cook the turkey sausage until evenly brown. Transfer the cooked squash and onion and the cooked pasta to the skillet. Gradually pour in the cream. Season with sage. Continue cooking until heated through. Mix in garlic. Transfer to a large bowl, and toss with balsamic vinegar to serve.
Spiced Butternut Squash Muffins
225 g peeled, seeded and cubed butternut squash
190 g all-purpose flour
7 g baking powder
100 g white sugar
2 g salt
3 g pumpkin pie spice
180 ml milk
1 egg, beaten
15 g butter, melted
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan. In a medium saucepan with enough water to cover, boil squash 20 minutes, or until tender. Remove from heat, drain, and puree in a food processor. In a large bowl, whisk together flour, baking powder, white sugar, salt and pumpkin pie spice. In a medium bowl, thoroughly mix together milk, egg and butter. Stir in squash. Fold the squash mixture into the flour mixture just until moistened. Spoon the batter into the prepared muffin pan, filling cups about 1/2 full. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a
30 ml olive oil
235 g cubed butternut squash
1 large onion, chopped
salt and pepper to taste
225 g uncooked penne pasta
225 g turkey sausage
60 ml heavy cream
1 g dried sage
3 cloves garlic, minced
50 ml balsamic vinegar
Preheat oven to 350 degrees F (175 degrees C). Coat a roasting pan with the olive oil. Place the squash and onion in the pan, and season with salt and pepper. Roast 30 minutes, or until squash is tender. Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. In a large skillet over medium heat, cook the turkey sausage until evenly brown. Transfer the cooked squash and onion and the cooked pasta to the skillet. Gradually pour in the cream. Season with sage. Continue cooking until heated through. Mix in garlic. Transfer to a large bowl, and toss with balsamic vinegar to serve.
Spiced Butternut Squash Muffins
225 g peeled, seeded and cubed butternut squash
190 g all-purpose flour
7 g baking powder
100 g white sugar
2 g salt
3 g pumpkin pie spice
180 ml milk
1 egg, beaten
15 g butter, melted
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan. In a medium saucepan with enough water to cover, boil squash 20 minutes, or until tender. Remove from heat, drain, and puree in a food processor. In a large bowl, whisk together flour, baking powder, white sugar, salt and pumpkin pie spice. In a medium bowl, thoroughly mix together milk, egg and butter. Stir in squash. Fold the squash mixture into the flour mixture just until moistened. Spoon the batter into the prepared muffin pan, filling cups about 1/2 full. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a
Amazing Butternut Squash
1 butternut squash- peeled, seeded and cubed
120 ml mayonnaise
85 g finely chopped onion
1 egg, lightly beaten
5 g brown sugar
salt and pepper to taste
20 g crushed saltine crackers
10 g grated Parmesan cheese
15 g butter, melted
Preheat oven to 350 degrees F (175 degrees C).
In a large pot, bring the squash to boil. Reduce to a simmer until squash is soft. In a large bowl, mash the softened squash. Mix in the mayonnaise, onion, egg, brown sugar, salt and pepper. Pour the mixture into a 2 quart baking dish. In a medium bowl, mix together crackers, Parmesan and butter. Sprinkle over the squash mixture. Bake uncovered in the preheated oven for 35 to 45 minutes, until the topping is lightly brown.
Butternut Squash Supreme
1360 g butternut squash, peeled and cubed
2 eggs, beaten
115 g shredded Cheddar cheese
110 g onion, chopped
180 ml milk
6 g salt
0.5 g pepper
30 g crushed butter-flavored crackers
30 g butter or margarine
Place squash in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until very tender. drain well and place in a large bowl; mash. In another bowl, combine the eggs, cheese, onion, milk, salt and pepper; add to the mashed squash and mix well. Transfer to a greased 2-qt. baking dish. Sprinkle with cracker crumbs. Dot with butter. Bake, uncovered, at 350 degrees F for 40-45 minutes or until a knife comes out clean.
Garlicky Baked Butternut Squash
8 g minced fresh parsley
30 ml olive oil
6 g garlic cloves, minced
6 g salt
1 g pepper
1590 g butternut squash, peeled and cut into 1-inch cubes
35 g grated Parmesan cheese
In a large bowl, combine the parsley, oil, garlic, salt and
1 butternut squash- peeled, seeded and cubed
120 ml mayonnaise
85 g finely chopped onion
1 egg, lightly beaten
5 g brown sugar
salt and pepper to taste
20 g crushed saltine crackers
10 g grated Parmesan cheese
15 g butter, melted
Preheat oven to 350 degrees F (175 degrees C).
In a large pot, bring the squash to boil. Reduce to a simmer until squash is soft. In a large bowl, mash the softened squash. Mix in the mayonnaise, onion, egg, brown sugar, salt and pepper. Pour the mixture into a 2 quart baking dish. In a medium bowl, mix together crackers, Parmesan and butter. Sprinkle over the squash mixture. Bake uncovered in the preheated oven for 35 to 45 minutes, until the topping is lightly brown.
Butternut Squash Supreme
1360 g butternut squash, peeled and cubed
2 eggs, beaten
115 g shredded Cheddar cheese
110 g onion, chopped
180 ml milk
6 g salt
0.5 g pepper
30 g crushed butter-flavored crackers
30 g butter or margarine
Place squash in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until very tender. drain well and place in a large bowl; mash. In another bowl, combine the eggs, cheese, onion, milk, salt and pepper; add to the mashed squash and mix well. Transfer to a greased 2-qt. baking dish. Sprinkle with cracker crumbs. Dot with butter. Bake, uncovered, at 350 degrees F for 40-45 minutes or until a knife comes out clean.
Garlicky Baked Butternut Squash
8 g minced fresh parsley
30 ml olive oil
6 g garlic cloves, minced
6 g salt
1 g pepper
1590 g butternut squash, peeled and cut into 1-inch cubes
35 g grated Parmesan cheese
In a large bowl, combine the parsley, oil, garlic, salt and
Woo hoo! You're back - soooo pleased. Thank you!!!
Garlicky one sounds like it would be my favourite. Don;t know if you had a look but I'm making one of your wholemeal pizza bases tonight with the curried topping. My husband at work today and its v v cold here so he's looking forward to that.
:-) Lovely to have you back.
Garlicky one sounds like it would be my favourite. Don;t know if you had a look but I'm making one of your wholemeal pizza bases tonight with the curried topping. My husband at work today and its v v cold here so he's looking forward to that.
:-) Lovely to have you back.
For Janet:
Garbanzo Beans or chickpeas are the most widely consumed legume in the world. Originating in the Middle East, they have a firm texture with a flavor somewhere between chestnuts and walnuts. Garbanzo beans are usually pale yellow in color. In India there are red, black, and brown chickpeas.
Chickpeas or garbanzo beans have 361 calories per 100g, and are rich in carbohydrates, proteins, phosphorus, calcium and iron.
******************************
It is said that tamari soy sauce implants its flavor in food, while shoyu soy sauce harmonizes, enhances flavors and bouquet. They are very different in nature. Tamari is most commonly used in food processing, while Shoyu is most commonly used in the kitchen and at the table. Shoyu is best for everyday cooking such as stir frying or seasoning vegetables, as it harmonizes and enhances without overpowering.
Tamari, with its stronger flavor, is traditionally used to season longer cooking food such as soups, stews, and baked dishes. Both tamari and shoyu are good in marinades and salad dressing, to flavor grilled food, and on the table as condiment or dipping sauce. Neither should be limited to any particular type of food because they are far too tasty and versatile.
Garbanzo Beans or chickpeas are the most widely consumed legume in the world. Originating in the Middle East, they have a firm texture with a flavor somewhere between chestnuts and walnuts. Garbanzo beans are usually pale yellow in color. In India there are red, black, and brown chickpeas.
Chickpeas or garbanzo beans have 361 calories per 100g, and are rich in carbohydrates, proteins, phosphorus, calcium and iron.
******************************
It is said that tamari soy sauce implants its flavor in food, while shoyu soy sauce harmonizes, enhances flavors and bouquet. They are very different in nature. Tamari is most commonly used in food processing, while Shoyu is most commonly used in the kitchen and at the table. Shoyu is best for everyday cooking such as stir frying or seasoning vegetables, as it harmonizes and enhances without overpowering.
Tamari, with its stronger flavor, is traditionally used to season longer cooking food such as soups, stews, and baked dishes. Both tamari and shoyu are good in marinades and salad dressing, to flavor grilled food, and on the table as condiment or dipping sauce. Neither should be limited to any particular type of food because they are far too tasty and versatile.
Roasted Butternut Squash, Olive and Parmesan Risotto
1 small butternut squash, pierced with tip of a knife
30 g butter
110 g onion, chopped
4 cloves garlic, minced
205 g Arborio rice
950 g warm chicken stock
170.4 g Lindsay� Sicilian Pitted Olives or Lindsay� Spanish olives Stuffed with Pimiento, drained and halved
100 g grated Parmesan cheese
8 g fresh Italian parsley, chopped
Salt and freshly ground black pepper (optional)
Preheat the oven to 400-degrees F. Place squash on baking sheet; roast for 1 hour or until tender. Cool slightly; halve lengthwise. Remove and discard seeds; scoop out flesh from skin. Chop flesh; set aside.
Melt butter in a large saucepan over medium heat. Add onion and garlic; saute for 3 minutes. Add rice; stir to coat grains with butter. Stirring constantly, add stock, 1/2 cup at a time, adding more stock only when the previous amount has been absorbed. When the rice is cooked, about 30 minutes, stir in the squash, olives, cheese and parsley. Cook and stir for 4 minutes until the cheese is melted and mixture is hot throughout. Season with salt and pepper, if desired.
1 small butternut squash, pierced with tip of a knife
30 g butter
110 g onion, chopped
4 cloves garlic, minced
205 g Arborio rice
950 g warm chicken stock
170.4 g Lindsay� Sicilian Pitted Olives or Lindsay� Spanish olives Stuffed with Pimiento, drained and halved
100 g grated Parmesan cheese
8 g fresh Italian parsley, chopped
Salt and freshly ground black pepper (optional)
Preheat the oven to 400-degrees F. Place squash on baking sheet; roast for 1 hour or until tender. Cool slightly; halve lengthwise. Remove and discard seeds; scoop out flesh from skin. Chop flesh; set aside.
Melt butter in a large saucepan over medium heat. Add onion and garlic; saute for 3 minutes. Add rice; stir to coat grains with butter. Stirring constantly, add stock, 1/2 cup at a time, adding more stock only when the previous amount has been absorbed. When the rice is cooked, about 30 minutes, stir in the squash, olives, cheese and parsley. Cook and stir for 4 minutes until the cheese is melted and mixture is hot throughout. Season with salt and pepper, if desired.
Other Variations
Other good things to try in risotto are wild mushrooms, baked pumpkin, pancetta (Italian bacon), and so forth. Basically, anything goes. Using sweet corn or red and green peppers will give your dish an interesting colour - although both of the above recipes have a wonderful green colour because of the blended asparagus or spinach. If you want to improve the colour for a wild mushroom risotto, put dried porcini mushrooms (also called cepes) in warm water for about an hour, the water will turn a rich brown colour. You can use this water to colour the risotto - although you'll probably want to boil it down to a more concentrated liquid so that your risotto isn't watery. The reconstituted porcini are delicious!
1 Use half a red onion for two people, or a whole one for three to six.
2 Use about 75g for two, or 100g for three to six.
3 The first few times you make risotto, it's best to have more stock, because if you don't get the technique quite right, you tend to use much more than you need. If you run out of stock, hot water will do. You should use at least 1/2 litre of stock for two, about 1.5 litres for six. Stock cubes make a perfectly acceptable substitute to home-made stock.
Other good things to try in risotto are wild mushrooms, baked pumpkin, pancetta (Italian bacon), and so forth. Basically, anything goes. Using sweet corn or red and green peppers will give your dish an interesting colour - although both of the above recipes have a wonderful green colour because of the blended asparagus or spinach. If you want to improve the colour for a wild mushroom risotto, put dried porcini mushrooms (also called cepes) in warm water for about an hour, the water will turn a rich brown colour. You can use this water to colour the risotto - although you'll probably want to boil it down to a more concentrated liquid so that your risotto isn't watery. The reconstituted porcini are delicious!
1 Use half a red onion for two people, or a whole one for three to six.
2 Use about 75g for two, or 100g for three to six.
3 The first few times you make risotto, it's best to have more stock, because if you don't get the technique quite right, you tend to use much more than you need. If you run out of stock, hot water will do. You should use at least 1/2 litre of stock for two, about 1.5 litres for six. Stock cubes make a perfectly acceptable substitute to home-made stock.
Butternut Squash Galette
Roast the squash with garlic and mash them both up with some cheese, herbs and onion, stick it in the middle of some pie dough, wrap the pie dough around it and bake it topped with blue cheese.
Stuffed Baked Butternut Squash
Take butternut squash, slice it down the centre and clean out the seeds. Pack the scooped-out centre with a stuffing mixture made from bread, herbs, onion and garlic. Place it downside on a buttered baking sheet and bake it.
After the squash is cooked through, turn it upright onto a platter and scoop out the squash with stuffing. Heaven.
Toasted almonds also go well in the stuffing.
Roast the squash with garlic and mash them both up with some cheese, herbs and onion, stick it in the middle of some pie dough, wrap the pie dough around it and bake it topped with blue cheese.
Stuffed Baked Butternut Squash
Take butternut squash, slice it down the centre and clean out the seeds. Pack the scooped-out centre with a stuffing mixture made from bread, herbs, onion and garlic. Place it downside on a buttered baking sheet and bake it.
After the squash is cooked through, turn it upright onto a platter and scoop out the squash with stuffing. Heaven.
Toasted almonds also go well in the stuffing.
Butternut Squash Chilli
One medium butternut squash - cut into large chunks (approximately 2.5cm/1" cubes)
Three tablespoons of olive oil
One can of hominy2
One onion - finely chopped
Five cloves of garlic - minced
One green bell pepper - finely chopped
One to five jalape�o peppers - finely chopped (to taste... Five is pretty hot)
One tablespoon of cumin
Salt
Water to cover
Saut� squash, onion, garlic, green peppers and jalape�os in olive oil until onions are soft. Add cumin and then add water until the squash is barely covered. Put a lid on it and let it go for about an hour. Open up, stir, add hominy and heat through. Pur�e half, add back in, and serve with sour cream.
One medium butternut squash - cut into large chunks (approximately 2.5cm/1" cubes)
Three tablespoons of olive oil
One can of hominy2
One onion - finely chopped
Five cloves of garlic - minced
One green bell pepper - finely chopped
One to five jalape�o peppers - finely chopped (to taste... Five is pretty hot)
One tablespoon of cumin
Salt
Water to cover
Saut� squash, onion, garlic, green peppers and jalape�os in olive oil until onions are soft. Add cumin and then add water until the squash is barely covered. Put a lid on it and let it go for about an hour. Open up, stir, add hominy and heat through. Pur�e half, add back in, and serve with sour cream.
Thank you very much bookermel - it is truly good to be "home again".
Now can you send me some of those acorn squash I love so much??? They are a tiny bit expensive in our supermarkets :)
My favorite way to make them is to cut them in half - scoop out the seeds - and fill the center with cooked and scrambled/crumbled up pork sausage and pop them in the oven. OR just cut them in half - scoop out the seeds - bake them with the cut side down and then dip the acorn squash out and mix it with margarine - kind of like mashed potatoes - yummy!!!
Now can you send me some of those acorn squash I love so much??? They are a tiny bit expensive in our supermarkets :)
My favorite way to make them is to cut them in half - scoop out the seeds - and fill the center with cooked and scrambled/crumbled up pork sausage and pop them in the oven. OR just cut them in half - scoop out the seeds - bake them with the cut side down and then dip the acorn squash out and mix it with margarine - kind of like mashed potatoes - yummy!!!
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