Please post some ideas on squash. I am having company and was thinking of serving all homegrown food. I have two medium buttercup and one small butternut left.
Thanks

Here's my favorite squash side.
Creamy Winter Squash Gratin

8 c cubed peeled b-nut squash

2 tsp butter
2 C thinly sliced leeks (2 lg)
1 tsp salt

3 1/2 c milk
1 c shredded Gruyere cheese
1/4 tsp pepper
1/4 tsp nutmeg

1/2 c breadcrumbs
2 garlic cloves

Bake squash for 25 min at 400

Melt butter in frying pan. Add leeks. Saute until soft.

Whisk milk & flour. Add to pan. Bring to boil. Cook till thick. Remove from heat.

Add cheese, pepper, nutmeg to pan. Stir until cheese melts. Stir in squash. Fold into 2 qt baking dish.

Sprinkle breadcrumbs and garlic on top.

Bake at 400 for 20 min.

Here's an unusually butternut lasagna that I really like, although I think I am going to try this version with marinara sauce for the company lasagna day.


BUTTERNUT SPINACH LASAGNA

VEGETABLE FILLING:
2 teaspoons olive oil
3 cups chopped leek (about 4)
1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
3 garlic cloves, minced
5 cups (1/2-inch) cubed peeled butternut squash
1/2 cup dry white wine
1/2 cup water
1/4 teaspoon black pepper
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

SAUCE:
3 tablespoons all-purpose flour
2 1/2 cups 1% low-fat milk
1/4 cup (2 ounces) block-style Healthy Choice Fat-free Cream Cheese or any fat-free cream cheese
1/4 teaspoon ground nutmeg
1/8 teaspoon black pepper

REMAINING INGREDIENTS:
1 1/4 cups (5 ounces) Healthy Choice Garlic Lovers Cheese Shreds or shredded part-skim mozzarella cheese
3/4 cup (3 ounces) shredded sharp provolone cheese
Cooking spray
12 cooked lasagna noodles
Sage sprigs (optional)

Preheat oven to 400°.
To prepare vegetable filling, heat oil in a large nonstick skillet over medium heat. Add leek, sage, and garlic; sauté 5 minutes. Add squash, wine, and water; cover and cook 20 minutes or until squash is tender, stirring occasionally. Stir in 1/4 teaspoon pepper and spinach.
To prepare sauce, place flour in a large saucepan, and gradually add milk, stirring with a whisk until blended. Place over medium heat; and cook until thick (about 10 minutes), stirring constantly. Remove from heat; add cream cheese, nutmeg, and 1/8 teaspoon pepper, stirring with a whisk. Combine cheese shreds and provolone cheese; set aside.
Spread 1/2 cup sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with 2 cups vegetable filling, 1/2 cup cheese mixture, and 1/2 cup sauce. Repeat the layers, ending with noodles. Spread the remaining sauce over noodles. Cover and bake at 400° for 30 minutes. Uncover, and sprinkle with 1/2 cup cheese mixture, and bake an additional 10 minutes. Let stand 10 minutes before serving. Garnish with sage sprigs, if desired.

Sorry, Minnie, but I just like it cooked and mashed with butter, salt, and freshly ground pepper.

Guess I'm just simple when it comes to squash...yummy!

Squash Chips

Butternut Squash “Chips”

1 medium butternut squash
Vegetable oil, for deep-frying
2 sprigs rosemary
2 sprigs sage
Kosher salt
1/4 cup grated Parmigian
Special equipment: deep-fry thermometer, mandoline


Remove the top cylindrical portion of the butternut squash and peel with a vegetable peeler. use the bulb portion for something else.
Using a mandoline, finely slice round chips from the peeled cylinder
hold in ice water for 30 minutes to chill.
Preheat 2 to 3 inches of oil in a heavy-based pot to 320 degrees F
add the fresh herbs and fry until they stop sizzling.
Remove from oil and drain on paper towels.
Dry chips between paper towels as needed for sizzle/splash reduction
fry in small batches for 2 to 3 minutes until golden and crispy.
Season with salt and shower with fresh grated Parmesan and crumbled fried herbs.

I just made this last week and it was sooo good.

Butternut Squash Soup

2 1/4 lbs butternut squash
1 cup chopped onion
1 tablespoon grated fresh ginger
1 tablespoon butter
3 cups vegetable broth or chicken broth
sour cream

Bake squash.
Saute onion and ginger in butter. Add broth and simmer about 10 minutes.
Put scooped out squash and broth in blender/food processor until smooth. I added some cream cheese at this point.

It was very good. I posted this pic over on facebook:

OMG she h a d to post a picture! giggle/wink

I could post one of my Pot o` Greens, it's not very appatizing looking. (my former DH used to call it Kathleen's glop -- I make whatever I have on hand into...something edible.)

One of my favorite pumpkin soups is one from James Peterson's soup cookbook, and it is baked in the pumpkin, with some chicken stock and a little heavy cream, layered in the hollowed out pumpkin with some toasted french bread, gruyere cheese, and fresh thyme. It is filled about 2/3 with this, then baked for two hours (?). I have also made it with some other squash, in a saucepan, with similar ingredients simmered together.

Dave

Oh wow - buttercups are my favorite. Cut in half, scrape out seeds. Fill with chopped apples, dates, fresh cranberries and walnuts, drizzle with maple syrup (or sub w/brown sugar) and top with pats of butter. Bake in 400° oven about 40 minutes or until done. I will sometimes add pomegranate seeds over top just before serving – makes for a very pretty side dish.

quote:

One of my favorite pumpkin soups is one from James Peterson's soup cookbook, and it is baked in the pumpkin, with some chicken stock and a little heavy cream, layered in the hollowed out pumpkin with some toasted french bread, gruyere cheese, and fresh thyme. It is filled about 2/3 with this, then baked for two hours (?). I have also made it with some other squash, in a saucepan, with similar ingredients simmered together.

Dave

I think I was just served that recipe a couple weeks ago at a dinner party – it was excellent!

I just love to eatting this..

Roasted Butternut Squash with Sage and Cranberries

I use Can Cherries or Frozen Cherries instead of Cranberries..

1 medium butternut squash
4 tablespoons olive oil*, divided
Sea salt and ground pepper
2 medium onions
2 tablespoons chopped sage
4 tablespoons dried cranberries or cherries

Preheat oven to 375°F.

Peel squash and cut in half lengthwise. Scoop out seeds from the center and discard. Cut squash into large chunks. Coat with 2 tablespoons of the olive oil. Season with salt and pepper to taste and arrange on a parchment-lined baking sheet. Bake for about 30 minutes, or until well caramelized.

Peel onions and cut into large chunks. Coat with remaining 2 tablespoons olive oil. Season to taste with salt and pepper and spread on a second lined baking sheet. Bake for about 20 minutes, or until well caramelized. When squash and onions are done, toss with sage and cranberries. Serve immediately.

Snoopy57

awwww Little Min never came back to tell us what she maaaaaade...