{Star Ingredient Round-Up}: Butternut Squash 3 Ways

 

Inspiration and preparation remain two of my very favorite ‘super powers’ and especially so when it comes to the big wide world of cooking.  Added emphasis when cooking for an occasion, a special someone(s), or to simply make good use of the food that’s been lingering in my fridge, on my countertops, and in my pantry.

Enter the genius I affectionately label as star ingredients.  Translation: one ingredient transformed in myriad ways and dishes.  As we make our way into the holiday season, I want to share a few variations on one of my absolute favorite seasonal ingredients, butternut squash.

My round-up includes recipes that can deliver as exceptional side-dishes, main courses, and appetizers:

Hasselback Butternut Squash with Maple Butter

Butternut Squash Galette

Butternut Squash Soup

Want more of this delicacy?  Simply search butternut squash and enjoy even more…

Happy Eating!

Hasselback Butternutsquash with Maple Butter

Happy Thanksgiving Eve! If you've been taking my advice ;), you're probably well along the path of Thanksgiving prep by now.  But, if I may, I have to share a recipe that really should land a spot on your Thanksgiving--and beyond--menu. Why? Because it's the quintessential perfect dish (translation: comes together easily, is stunning, and tastes ah-mazing!)

If you're like me, then you can't get enough of butternut squash, especially during this time of the year.  And since I've always admired the beauty of the hasselback technique (namely on potatoes), when I saw it done on butternut squash, I knew I had to finally try my hand.  And if my virtual oohs and ahhs are any indication, this one's a definite keeper.  Need more convincing?  This dish now ranks as one of my all-time favorite side dishes. 

So without further delay, here's the recipe for Hasselback Butternut Squash. I finished these with a generous pour of maple butter, chopped walnuts (for a bit of crunch and texture) and sage, for added color and freshness.  Confession: I shared "the making" of these on my instastory feed on yesterday evening (you can watch it in my 'The Holidays' highlights once the stories expire) and took a poll on whether I should share the full recipe in time for Thanksgiving.  The overwhelming majority said they wanted it, so here we are.

Blessings for a Happy Thanksgiving and, as always, Happy Eating!

Hasselback Butternut Squash with Maple Butter

Ingredients:
1 large butternut squash, peeled, halved lengthwise and seeds removed  
Olive oil
Kosher Salt
Freshly Ground Pepper (optional)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup pure maple syrup
2 tablespoons unsalted butter
Chopped walnuts, toasted
Fresh sage, torn in small pieces

Method:
Preheat oven to 425 degrees F.

Peel and prep squash.  Place on a baking sheet and drizzle generously with oil.  Season liberally with salt and bake in the preheated oven for twenty minutes.  Remove from oven and slice the squash in 1/8 in. thick slits without cutting all the way through to keep squash intact.  Cook's Note: place butter knives on either side of the squash to help with the cutting precision.

Sprinkle squash with cinnamon, nutmeg and more salt, to taste.  Return to the oven and bake for an additional 20 minutes.  While waiting, melt the butter in a small saucepan and add in the maple syrup.  Stir to combine and set aside to cool slightly.

Take squash from the oven and generously pour maple butter over it (you can do this on the baking sheet or move it to the serving dish first and then dress with the butter.)  Finish with a garnish of walnuts and sage.  Enjoy!

Dish can be made in advance and stored in the refrigerator until ready to reheat and serve.  

Recipe adapted from How Sweets Eat


  

Butternut Squash Galette

Life has been on the busier side lately, so I've been away longer than usual here on the blog.  And if I had to be away, I'm glad to share that it's been a "good" busy spell.  Some exciting (but admittedly time-infringing) work to produce a second-to-none International Women's Day event on last Friday was fulfilled to my deep satisfaction.  Then there are other areas of my life that have shared my attention and focus like vacation planning (priorities, right?), along with ministry and plain 'ole adulting!

When I finally checked IWD off the list last week, I exhaled and my thoughts soon turned to "what's next" here.   And the what's next is a savory galette that wins all the awards for delicious, elegant, seasonal--and easy--fare!

I was spurred along to finally bake a Butternut Squash Galette (which has been on my baking agenda for the months prior that I've bought and stored butternut squash in my pantry) when Monday's windy spell collided with extra sunshine (translate energy) from the daylight savings turn.  And within the hour, a flaky, rustic vegetable tart--accented with tangy, herbed goat cheese (so good!)--was ready to be consumed.

I normally make a tried and true pastry dough, but because I was eager to crank out this too-long delayed delicacy, I opted for one of my all time favorite shortcuts: puff pastry.  And I have to say, the crispy flakiness has me thinking this was the best move after all.

I sliced my squash in thin rounds for a beautiful layering effect I wanted to achieve, seasoned them with olive oil, salt, pepper, herbs de provence and maple syrup, then baked them off to a tender, almost caramelized, doneness.  Then I rolled out my chilled dough, smeared on some goat cheese, layered the squash on top and folded the dough to encircle all the goodness.  A brush of egg wash and sprinkle of flaked sea salt on the dough to finish was all that stood between the tart and the hot oven.

Despite the amazing ease of bringing this dish together, its casual elegance shines through.  It's perfect as a hearty appetizer or served with a side or two for lunch or dinner.

So here's to less busy-ness (for now anyway :) ) and more....

Happy Eating!

Butternut Squash Galette
Ingredients:
1 medium-sized butternut squash
Olive oil
Salt (Kosher and Flaked Sea Salt)
Freshly Ground Black Pepper
Herbs de Provence
Maple Syrup
Herbed Goat Cheese
1 Puff-Pastry Sheet
1 egg, beaten

Method:
Preheat oven to 425 degrees F.

Peel squash and slice into thin rounds.  Toss squash with oil, kosher salt, pepper, herbs and maple syrup (all ingredients measured to taste.)  Spread evenly on a baking sheet and roast in preheated oven for 20-25 minutes, until cooked and slightly browned.

Remove squash from oven and set aside.  Lower oven temperature to 400 degrees F.    

Roll out pastry into a round and smear softened goat cheese in the center, being sure to leave a border.  Layer squash onto pastry and fold edges of pastry up to enclose the ingredients.  Brush the pastry with egg wash and sprinkle with flaked sea salt.  

Place tart on baking sheet and bake for 20-25 minutes until pastry is golden brown.  Remove from oven, slice and enjoy! 

{Fall on Display}: Tablescapes, Recipes & More!

To say that I was thrilled to return to Atlanta Plugged In on last week would be an understatement of grand proportions!  A morning of fun, topped off by sharing inspiration from my favorite season--Fall, couldn't have been any sweeter.

WATCH HERE NOW 

 

Bringing the look and feel of the season to the dining table via a Fall-themed tablescape was a highlight of my segment.  Inspired by select pieces from Pottery Barn, the table was styled in copper statement pieces, accented by lush, but rustic, linens, dinnerware, pumpkin touches and more.

And then there was the food.  Because once the table is set, all that remains is to...eat!  So in keeping with our Fall focus, I shared two of my favorite seasonal dishes that bring the tastes of the season alive.  Baked Apple Tarts and luscious, warm and cozy Butternut Squash Soup offer sweet and savory satisfaction that can be enjoyed all season long.

As the season continues to unfold, bring these tips and dishes to life in your home and kitchen and enjoy a personal taste of Fall--on display!

Happy Eating! 

Butternut Squash Soup

I love the hearty, winter root vegetables that are abundant this time of the year.  But without question, my favorite is butternut squash.  The subtle sweetness (intensified when it's roasted) and beautiful orange-golden hue make it a delight for the taste and the eyes.  

Funny enough, I didn't grow up eating this winter staple; yellow, summer squash was pretty much the extent of my squash forays back then.  But several years ago, as I became rather serious about my cooking/foodie passion, I began noticing it more and more.  Ultimately, it made its way into my kitchen--and has never left.

Transforming butternut squash into a luscious and satisfying soup is an easy and healthy undertaking.  With a few aromatics to form a hearty base, rich chicken broth (vegetable broth or water can also be substituted), an ample seasoning of salt, pepper and nutmeg, and the star ingredient, itself, you've got a delicious soup that you'll come back to again and again.  At least I know I will.

Happy Eating!

Butternut Squash Soup

Ingredients:
2-3 lbs. butternut squash, peeled, seeded and diced
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 medium onion, diced
6 cups chicken broth
1 teaspoon ground nutmeg, plus more to taste
Kosher salt and freshly ground black pepper

Method:
Heat butter and oil in a large soup or stock pot.  Add onion, carrots, celery, garlic and a generous sprinkling of salt and pepper.  Cook until onions are translucent and the vegetables begin to soften.  Add in the butternut squash, broth, nutmeg and another sprinkling of salt and pepper (being careful to season every layer during cooking), stir together and simmer until the vegetables are cooked through and softened, about 30-40 minutes.   

Puree the soup with an immersion blender or allow it to cool slightly and then puree in batches in a traditional blender.  Season further to taste and enjoy.
        



 

Risotto with Roasted Butternut Squash

Risotto with Roasted Butternut Squash

When you think decadent, comfort food, think risotto.  This Italian delicacy has been (mis)labeled by many as difficult to make well.  Sure, it's a labor of love, rather than a leave it and forget it type of dish, but the payoff is worth the all the effort.

When making risotto, patience, more than anything, is the name of the game.  I use the traditional Arborio rice that yields the creamy, lusciousness that is risotto's trademark.  Flavored with a base of onions, seasonings, wine, and bathed in stock throughout the cooking process, it comes out as a scrumptious bite again and again.  You can keep it simple with a finish of freshly grated cheese--or you can use it as the base for incorporating everything from vegetables, to mushrooms, to shellfish, to whatever your tastes desire.

I've prepared it many ways, but last night I decided to go with roasted butternut squash (which carries undeniable, mouth-watering goodness all its own), as a hearty addition to this dish.  The two paired deliciously well for a fulfilling and satisfying meal.

Like me, I'm sure that once you embrace risotto in your kitchen, there will be no turning back.  (And who would want to, anyway?)

Happy Eating!

Risotto with Roasted Butternut Squash

Ingredients:

1.5 to 2 lbs butternut squash

1 cup Arborio rice

1 medium onion, chopped

1 tablespoon unsalted butter

1 tablespoon olive oil, plus more for drizzling

1/2 cup white wine

5 cups chicken stock*

Freshly grated Parmigiano Reggiano

Salt and Pepper 

Preheat oven to 400 degrees F.

Peel and cut butternut squash (removing seeds and pith) into one-inch square pieces.  Place squash on  a lined-baking sheet, drizzle with olive oil, and season generously with salt and pepper.  Toss together and roast in pre-heated oven for 35-40 minutes, until tender and caramelized.  (Toss mid-way through cooking.)

In a saucepan, bring stock to a boil, then lower to a simmer.

Heat butter and 1 tablespoon olive oil over medium heat in a heavy-bottomed pan.  Add in onion, season with salt and pepper, and cook until the onion becomes translucent, about 5-7 minutes.  Add in rice and stir to coat it with the oil and butter.  Add in wine and cook until the wine is absorbed.  Add a ladle full of stock and stir until the stock is absorbed.  Repeat and continue cooking for about 20 minutes.

Remove risotto from heat and add cheese and roasted butternut squash.  Garnish with more cheese to taste, as desired.  Enjoy!

*Cook's Note:  Substitute vegetable broth or water for a vegetarian version. 
 

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

This salad has become a favorite of late.  It takes one of my best-loved winter vegetables, butternut squash, and makes it a genuine star.  And although the backdrop is a salad, it's anything but boring or unfulfilling.  To the contrary, it's full of flavors and textures that will keep your taste buds popping.

Combine the sweet, maple-roasted squash with the crunch of toasted walnuts, the slight tartness of dried cranberries, the zing of Parmesan cheese and the brightness of cider vinaigrette, and you've got one flavor-texture explosion after another.  And besides the time it takes to roast the squash, it comes together rather quickly.

I like it so much, in fact, that it's made its way to my table as a satisfying entree, as well as a decadent side dish during the holiday season.  Give it a try; I think you'll become an adoring fan, too.

Happy Eating!


Roasted Butternut Squash Salad with Warm Cider Vinaigrette


Ingredients:

1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
Olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
3 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces mixed field greens
1/2 cup walnuts halves, toasted
3/4 cup freshly grated Parmesan

Instructions:

Preheat the oven to 400 degrees F.


Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 30 to 35 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes. 

While the squash is roasting, combine the vinegar and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup.  Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

Place the field greens in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

*Recipe Adapted from Ina Garten