Help me with Butternut Squash
- mamamia Nov 6, 2007 03:36 PM
I've enjoyed butternut squash at restaurants, but I've never tried my hand at any recipes at home. I just happened to pick one up at the market today, so now I'm a horse without a butternut-squash-recipe cart.
Does anyone have any good NON-SOUP recipes?
Here's a great recipe from Rick Bayless that I've used, subbing cubed squash for the sweet potato.
Seared American Lamb in Swarthy Pasilla-Honey Sauce
From: Chef Rick Bayless, Frontera Grill, Chicago. Yield: 12 servings.
3-6 Tbsp. vegetable oil
3-4 1⁄2 lb. Boneless American Lamb for stew (preferably cut from shoulder), well-trimmed, cut into 1”cubes
4 1⁄2 cups beef broth (or other meat broth)
3 medium sweet potatoes, peeled, cut into 1” cubes
3⁄4 to 1 cup honey
2 tsp. salt
for garnish, white onion rings
for garnish, cilantro sprigs
* * *
Essential Bold Pasilla Seasoning Paste (2 1⁄4 cups):
24 garlic cloves, unpeeled
24 dried pasilla chiles, stemmed and seeded (about 6 oz. total
)2 Tbsp. dried oregano, preferably Mexican
3⁄4 tsp. freshly ground pepper
1⁄2 tsp. cumin, preferably fresh ground
* * *
For seasoning paste: Roast unpeeled garlic on ungreased griddle or heavy skillet over medium heat, turning occasionally until soft (they will blacken in spots), about 15 minutes; cool and peel. While garlic is roasting, toast chiles on another side of griddle or skillet 1 or 2 at a time. Open and flatten them out and press down firmly on hot surface with spatula; in a few seconds when they crackle, flip them and press down to toast the other side. In small bowl, cover chiles with hot water and let rehydrate 30 minutes, stirring frequently to ensure even soaking. Drain, reserving 1⁄4 cup of soaking water.
In food processor blender, combine chiles, 1⁄4 cup soaking liquid, garlic, oregano, pepper and cumin. Blend to smooth puree, scraping down and stirring frequently. If necessary, add water a little at a time to get mixture moving through blender blades. Press through medium-mesh strainer into small bowl; set aside.
For lamb: In large (10”-12”) heavy skillet, heat 1 Tbsp. oil over medium-high heat. In uncrowded single layer, brown lamb on all sides. Do in batches if necessary. Return all lamb to pan and stir in chile seasoning. Cook, stirring and scraping, and turning regularly, until chile mixture is very thick, about 3 minutes. Stir in broth, partially cover with lid, and simmer over low heat for 25 minutes. Add sweet potato and stir to coat with sauce; continue simmering until lamb and potato are tender, about 30 minutes. Stir in enough honey to give sauce a slightly sweet edge, then season with salt. Simmer 5 more minutes to blend flavors. Ladle onto warm, deep platter; decorate with onion rings and sprigs of cilantro.
The linked recipe works well with butternut squash
When using squash, I preheat the oven to 350, line a baking sheet with foil, and lightly oil the foil. I then cut the squash in half lengthwise, scoop out the seeds and fibrous innards, and put the squash, cut sides down, on the baking sheet. I cook the squash until completely soft (45-60 minutes, depending on the size). I then proceed as detailed in the the recipe.
In our house, DH is a sweet fan and I favor savory. Butternut squash is the perfect vehicle for each of us to be happy in their own tastebud world.
For weekday meals, I peel the squash, cut it in half (lengthwise) and remove the seeds. Using two well-buttered baking dishes, I fill each with 1" squash cubes. I flavor his w/ brown sugar, butter, S&P. For mine, I dice one chipotle chile and toss w/ minced garlic, cumin, S&P. Bake 400 degrees 35-40 minutes, stirring when you remember.
Enjoy your wonderful squash, it is a terrific canvas for many different flavors (Gorgonzola or Sage or Cranberries or anything else that piques your fancy).
This is an easy recipe from Hungry-Girl.com. It's meant to be a replacement for candied sweet potatoes. I made this for Christmas and Thanksgiving for my Southern family and they loved it.
1 large butternut squash (large enough to yield 2 cups mashed flesh)
1/2 cup Egg Beaters; Original
1/3 cup light vanilla soymilk
1/3 cup sugar-free maple syrup
1 tsp. cinnamon
1/4 cup SPLENDA; Granular
1 tsp. vanilla extract
2/3 cup miniature marshmallows
Preheat oven to 350 degrees. Peel squash and cut into large chunks (removing seeds). Fill a large, microwave-safe dish with a half an inch of water. Place squash into dish and cover with plastic wrap. Microwave for approximately 8 minutes (and drain). Squash should be tender enough to mash, but not fully cooked. With a potato masher, food processor or fork, mash squash. Measure out 2 generous cups, lightly packed, and place in an oven-safe baking dish. Add all ingredients except for marshmallows. Mix ingredients thoroughly, but do not over-stir; squash should still be pulpy. Allow to cook for 45 – 50 minutes. Remove from oven, and disperse marshmallows over top of pie. Return to oven for 5 minutes, until marshmallows begin to brown. Allow to cool. Serves 4.