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.)
This recipe is an exercise in self control in that you really have to just not screw up good, fresh ingredients by getting too fussy with them.
These veggies are really yummy and bright (I keep hearing people on the Food Network use that word, so I’m taking it for a spin). The red pepper and basil kick the flavor up a notch, and it’s nutritious in the make-you-feel-good way, not the hippie-tree-hugging-granola way, and that’s always a plus.
1 zucchini, cut in half lengthwise and then sliced into thin half-moons
1 yellow squash, cut the same way as the zucchini
1 red bell pepper, diced small
2 garlic cloves, minced
1 tablespoon of basil, chiffonade (Don’t worry it only sounds intimidating.)
1/2 teaspoon salt
1/4 teaspoon white pepper
1 ounce olive oil
- Heat oil in a saute pan. Add garlic and saute until tender but not brown.
- Add zucchini, yellow squash, and red bell pepper. Saute until tender.
- Toss in basil and season with salt and pepper.
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.
While I have a personal rule that food is always better the fatter you feel after you eat it, sometimes you need to slim things down a bit. And while the blue box is always going to be a personal favorite of mine, Barrett tells me sometimes we have to eat like adults. Runyan assures me this is kick ass, and Runyan don’t play, so we’re in business.
1 package of frozen butternut squash puree (or roast and puree 1 medium squash)
1 lb short cut pasta (I use gemelli or shells)
1 cup of milk (add this as needed – you may not need the full cup or you may need a bit more)
1 cup shredded cheddar cheese
1/2 cup shredded fontina
parm and bread crumbs for topping
few dashes Worstershire
fresh or dried basil (1/2 teaspoon dried or 1 tablespoon fresh)
- Preheat oven to 350.
- In a saucepan, defrost squash on medium low heat with milk and worstershire. Add salt and pepper to taste.
- Meanwhile, cook pasta to just short of al dente – usually 2-3 minutes shy of recommended cook time. Drain pasta.
- At this point, the squash and milk mixture should be smooth and creamy. Add cheddar and fontina and stir. Toss in basil.
- Combine sauce with pasta in a baking dish. Top with parm, breadcrumbs, and olive oil if you like.
- Put in the oven for at least 30 minutes. Broil for a few minutes at the end to really brown up the top. Voila.
Runyan has decided to step up and represent the Mid-Atlantic region with this nummy-looking sauce. I believe this is the first offensive move by the easterly part of the U.S. in what promises to be a coastal recipe war. Pitts, you are on notice.
1 medium butternut squash, peeled and cubed into 1″ cubes
3 sweet or spicy Italian sausages, casings removed
1/2 teaspoon sage (I used dried, use more if using fresh)
1 half pint heavy cream
1 cup fontina cheese shredded
2 cloves garlic chopped
1 shallot chopped
1/2 cup white wine
- Brown sausage in pan, crumbling it up as it cooks. When mostly cooked but not all the way, remove from pan. Leave the grease unless there is too much.
- Add shallot and cook for 2 minutes before adding garlic, butternut squash, and salt and pepper. Stir.
- Add half cup white wine and put on lid. Cook/steam on medium heat for 10 minutes.
- Check to see if the squash is soft; if not, cook a bit longer. When squash is soft, add sausage and sage.
- Add cream and reduce heat way down to simmer. Check for salt and pepper but keep in mind that cheese is going in next. When cream is warm, add cheese and mix well.
- Serve with long pasta or short. When pasta is done, drain and add to warm sauce cooking for an additional 30 seconds.
I love the direction “serve with long pasta or short.” Runyan’s giving you culinary freedom, y’all. Respect.
Filed under Pasta, Pork, Sauces