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Favorite savory butternut squash/pumpkin/winter squash recipe?

Looking for some new ideas. Considering Kaddo Bourani (Afghani Pumpkin w/Yogurt & Beef Sauce). Thanks.

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  1. Don't know if this would work with the rest of your meal but I use a thai pumpkin soup recipe and always get compliments. The link is below


    1. i love curried butternut squash soup.

      this acorn squash recipe gets rave reviews...


      1 Reply
      1. re: goodhealthgourmet

        I just posted my favorite recipe. It is for a butternut squash spatlze. Something different. Something fun.


      2. This rice-and-butternut squash kasha from Helen Rennie was delicious:


        1. Ina Garten's butternut squash risotto. My SO says it's a food orgasm!


          2 Replies
            1. re: Missyme

              It is great. Add some shaved truffle on top and you are gilding the lily!

            2. Savory Pumpkin Pie from Deaf Smith cookbook.

              1. I recently made this:


                It was very good, but I bet some beschamel sauce would make it totally awesome. Ooh, I'm going to try that soon.

                1. My favorite is a Butternut squash and Parmesan soup recipe originally from Wholefoods. It's no longer on their website, but I've posted the recipe here:
                  You use Parmesan rinds and creme fraiche for a wonderful salty cheesy note in a thick and creamy soup.

                  1. FWIW, Cooks Illustrated tested butternut squash for flavor and recommends 1.5 to 2.5 pounders for the most concentrated flavor and finest texture.

                    1. I have nearly no time to cook these days, but I've been making a lot of squash with bulgur wheat. It's a lovely sweet/savory warm winter dish that's simple to make.

                      Peel and roast a squash until pretty much cooked but still a little firm, cut into cubes.
                      Fry a chile de arbol and one diced onion in olive oil. Add a cinnamon stick, some ground cinnamon, some ground allspice. Add the squash, some bulgur (about a cup)and some broth (enough to cover the bulgur). Cover the pot, stir occasionally, cook on low heat until the bulgur is just tender and there's still a bit of liquid left.

                      The greatest squash recipe is the Goin Sunday Suppers squash soup. But that is way more labor intensive.

                      1. roast cubed squash (and/or pumpkin) with some sliced red onion(seasoned with salt, pepper and a little smoked paprika or dried sage) until nearly tender--18-20 min at 400 degrees should do it. toss in a handful of chopped pecans or other nuts for the last 5-7 minutes of roasting. toss in a handful of dried cherries and some crumbled blue cheese. i could eat this every day.

                        1. I'm a big fan of this recipe I found a couple years ago in my local newspaper. You can substitute a mixture of squash and potatoes. I often use Trader Joe's Harvest Medley (a blend of root vegetables).

                          Spicy Butternut Squash Saute

                          2 medium or 1 lg butternut squash
                          1T olive or peanut oil
                          1 red pepper, seeded & sliced
                          1T lemon juice
                          1/2 tsp Tabasco
                          1/4 cup honey
                          1/4 cup brown sugar
                          1/4 cup veggie stock
                          1 handful fresh spinach

                          Peel and cube squash. Heat oil in a large skillet over med. to med-high heat. Add squash & saute until tender & starting to brown. Add pepper slices & saute 2 mins. Stir in lemon juice, Tabasco, honey, sugar & stock & continue to cook, stirring for 2-3 mins. Stir in spinach at end of cooking.

                          (recipe by John Stehling of Early Girl Eatery in Ashville NC. He serves it over basmati rice as a vegetarian meal but it also makes a nice side by itself).

                          1. We regularly make Dan Silverman's Greens with Roasted Butternut Squash and Ricotta Salata


                            1 Reply
                            1. re: Jack_

                              My mom makes a nice pumpkin (green japanese type) with miso, soy and ginger. She heats up the oil with ginger, adds the pumpkin in, cook about two thirds of the way, then adds in miso and soy for flavouring. She also adds a bit of water to cook, kinda like steaming/braising. Very simple but I love the saltiness from the miso and the sweetness of the pumpkin. Goes great with rice.

                            2. I don't recall the details, but Cook's Illustrated has a great recipe that first microwaves halved or similarly sectioned squash to steam it, then adds a simmered butter/brown sugar mixture to the "bowl" of the squash, broiling to caramelize the mixture and brown the squash. Yum.

                              I've had Kaddo at an Afghan restaurant called the Helmand (there's one in Cambridge, MA, and I think another one or two in DC and/or Baltimore). Yum.

                              1 Reply
                              1. re: maxim0512

                                There's a Helmand (the original, I think) in San Francisco. Their kaddo recipe is on the web: http://www.sfgate.com/cgi-bin/article...

                                Be aware that it's one of the sweeter versions I've tasted, although the sweetness of the candied pumpkin makes a wonderful contrast to the tangy sauce. For people who don't like the mix of sweet and savory I wouldn't recommend it!

                              2. Giada De Laurentiis' Butternut Squash Lasagna is DEVINE. I do leave out the ameretti cookies, though: http://www.foodnetwork.com/recipes/gi....

                                1. I made this pumpkin recipe by Dorie Greenspan a few weeks ago, and thought it was very good. She takes a mixture of bread cubes, cheese, cream and garlic and bakes it in a pumpkin until the pumpkin gets tender and the cheese melty and gooey. I used gruyere and a bit of parmesan, and added extra cream. I also microwaved the pumkin for about five minutes or so before stuffing to cut down a little on baking time. I will do the same when I make it again.


                                  callmijane suggested adding sauteed mushrooms and onions, and maybe some sausage, to the bread mixture before stuffing the pumpkin. Those sound like perfect complements to the flavors. It's on my list to make, using her suggestions, in the next couple of weeks.

                                  1. This is a favourite in our household - the harissa gives it a nice kick!!

                                    Moroccan spiced soup with jewelled couscous recipe