I have not been seasonal in my postings. Butternut squash has been a theme these past weeks, and let’s be honest it just screams fall. Here is a very tasty take on chicken pot pie incorporating butternut squash, mushrooms, gravy, biscuits, and bacon. Do I need to say more? –ts
1 1/2 cups cubed butternut squash
3/4 cup milk
1/2 cup chicken broth (preferably homemade)
2 cloves garlic
1 tbsp. smoked paprika
1 tbsp. olive oil
6 slices center-cut bacon
3 portabella mushroom caps, cleaned and diced (about 3 cups)
8 oz. crimini mushrooms, cleaned and sliced
1 cup diced onions
2 lb. chicken breasts and thighs, diced
salt to taste
buttermilk biscuits (make your own if you can, but I can’t bake)
- Preheat the oven to 350°. Place the butternut squash, milk, chicken broth and garlic in a small pot and set over medium-low heat. Simmer for about 20 minutes, or until the squash is tender. Remove from heat and blend with an immersion blender until smooth. Stir in the smoked paprika and set aside.
- While the squash cooks, set a large skillet over medium heat. Once it’s hot, add the oil and the bacon and the onions. Saute until the bacon begins to crisp and the onions turn translucent, about 10 minutes.
- Add the chicken and cook through, about 10 more minutes. Then add the mushrooms and cook for an additional 5 minutes.
- Grease a casserole dish. Place the contents of the skillet in the baking dish, then ladle the butternut squash puree evenly over the top. Halve the biscuits and place them in an even layer over the top.
- Bake for 20 – 25 minutes, or until the biscuits are cooked through and golden. Remove and let stand for 10 minutes before servings.
I am not a big fan of squash – unless it’s zucchini,, which I will eat every which way from Sunday – but you call something butternut, and you’ve got my vote.
You’ve also got it when you add coconut milk to something; it’s like the Asian version of a good chicken broth – clean, homey and downright addictive.
This is a little rich, so if you’re looking for something a little lighter, a dash or two of cayenne might do a body good. Either way, this is a delightful substitute for played-out mashed potatoes and a great way to take advantage of that last farmer’s market run of the season.
1 butternut squash, peeled and diced
salt and pepper
1 can of coconut milk
1 tsp of grated ginger
- Preheat oven to 400.
- Coat squash with oil and salt and pepper.
- Roast for 20 minutes or until tender.
- Place in a medium size pot. Mash up with a potato masher.
- Add ginger, coconut milk and salt and pepper to taste. (It should be the consistency of mashed potatoes.)
The Chef loves his squash. And I love my bisque. So this is a happy meeting place. The addition of cinnamon is a great little toasty surprise, and finishing this with the roasted walnuts gives it a really interesting texture.
As always, the roasting is the most important part. It takes the squash from good to great, so don’t skip it!
2 whole butternut squash, peeled and diced
1 onion, diced
2 stalks of celery diced
1/2 cup of heavy cream
dash of cinnamon
salt and pepper to taste
tablespoon of butter
tablespoon on olive oil
splash of vegetable stock
- Preheat oven to 375.
- Toss squash with oil, salt,and pepper. Roast for about 40 minutes or until very soft.
- Melt butter in a medium pot. Add, onions and celery. Add a good pinch of salt . and saute until tender.
- Puree squash , celery, and onions. Put back in a pot on medium heat.
- Add stock, cream, and taste for seasoning. Simmer for 30 minutes and done.
- Garnish with chopped roasted walnuts and a dollop of sour cream.