Butternut Squash and other recipes for CSA
Here are some really good recipes for some of the stuff you are getting now:
Butternut Squash Soup with Apples and Curry (love this one!!)
Ingredients:
4 tbl butter or margarine
2 cup finely chopped sweet yellow onions
1 tbl yellow curry powder
1 med -size butternut squash (1 1/2 pounds) peeled, seeded and chopped
2 x tart, green apples, peeled, seeded and chopped
3 cup chicken broth
1 1/2 tsp hot pepper sauce
1 tsp salt
1/4 tsp marjoram
1/4 tsp dried rosemary
1 cup apple juice
Salt and pepper
Sour cream (optional)
Apple slices, for garnish
Method:
Melt butter in stock pot. Add onions and curry powder. Cover and cook over low heat until onions are tender, about 20 minutes.
NOTE: I do this a little differently. I saute the onions, curry and apples in my skillet first, adding a little sea salt and some garlic. I also use only rosemary and little or no marjoram. You can adjust the herbs to your liking. I also put a pinch of sugar in while sauteeing the onions and apples. Once everything is cooked, I go on to this next step. Also the hot sauce is optional.
Add squash, apples, chicken broth, hot pepper sauce, salt, marjoram and rosemary. Bring to a boil. Reduce heat and simmer, partially covered, until squash and apples are tender, about 25 minutes.
In several batches, puree soup in food processor fitted with a steel blade.
Process until smooth. Return pureed soup to stock pot and add apple juice. Heat through, season to taste with salt and pepper, and serve.
Garnish soup with dollop of sour cream, if desired. (Here again, I just a splash of heavy creamor vanilla soy milk in each bowl when serving it. You can vary this soup just about anyway you like....long as the basics are there)
Butternut Squash Soup with Apples and BaconIngredients:
2 slc Bacon
1/2 med Onion, chopped fine (about 1/2 cup)
White and pale green parts of 1 large, chopped fine and leek, washed well (about 1 cup) ( If you don't have leeks, either leave them out entirely or use a mild green onion. Regular onions arenot a good substitute)
1 lrg Garlic clove, minced
1/2 x Bay leaf
1 1/4 lb Butternut squash, seeded, peeled, and cut into 1-inch pieces (about 3 cups)
1 med Granny Smith or other tart apple
2 cup Low-salt chicken broth
1/2 cup Water plus additional for thinning soup
2 tbl Sour cream or creme fraiche
----------------- ACCOMPANIMENTS ----------------
Sour cream or creme fraiche
Chopped unpeeled apple
Method:
In a skillet cook bacon until crisp and drain, reserving 1 1/2 tablespoons fat. Crumble bacon.
In a heavy saucepan cook onion, leek, garlic, and bay leaf with salt and pepper to taste in reserved fat over moderate heat, stirring, until softened.
Add squash, apple, peeled and chopped, broth, and 1/2 cup water.
Simmer mixture, covered, until squash is very tender, about 15 minutes, and discard bay leaf.
In a blender puree mixture in batches, transferring as pureed to a clean saucepan, and add enough additional water to thin soup to desired consistency.
Whisk in sour cream or creme fraiche and salt and pepper to taste and heat soup over moderately low heat until hot (do not boil).
Serve soup topped with crumbled bacon and accompaniments.
Makes about 4 1/2 cups.
Butternut Squash Soup with Toasted Sage and CroutonsIngredients:
3 med or 2 large butternut squash, (4 lbs.)
OR acorn squash
28 oz canned vegetable broth, (1 quart.)
1 tsp coarse salt
1/4 tsp ground white pepper
4 tbl extra-virgin olive oil
OR
3 Tbs. vegetable oil and 1 Tbs. walnut
oil
24 x fresh small sage leaves
4 slc firm-textured white bread
Method:
8 SERVINGS DAIRY-FREE
For an extra-special touch toast the squash seeds to sprinkle over the soup. Rinse seeds, pat dry with paper towels, spread on a baking sheet and bake at 350F for 30 to 40 minutes, tossing occasionally. This make-ahead soup can be frozen for up to 1 month.
Preheat oven to 400F. Cut squash in half lengthwise and scoop out seeds; save seeds for toasting if desired (see above). Place squash halves cut side down on large baking sheet with sides. Bake until skins are browned and squash is tender, about 1 hour 10 minutes. Let cool slightly.
Scoop cooked squash from skins and transfer to large saucepan. Mash well with potato masher, then stir in broth and 2 cups water. Bring to a simmer over medium-low heat, stirring often. Season with salt and pepper and remove from heat. Soup should be as thick as tomato sauce-add up to 1 cup more water to thin if necessary. If you prefer a finer texture, cool slightly then puree soup in a blender or food processor. Let cool completely, transfer to container with lid and refrigerate at least 8 hours.
Up to 4 hours before serving, heat 3 tablespoons oil in a medium skillet over medium heat. Add sage leaves and cook until lightly browned, turning once, about 1 minute. Using tongs, transfer sage to paper towels to drain.
Reserve oil in skillet.
Trim crusts from bread, discarding crusts. Cut each bread slice diagonally into 4 triangles, then cut each triangle in half to make 32 croutons total.
Heat reserved oil in skillet over medium heat. Add half the croutons and cook, turning once, until golden on both sides, about 1 minute. Transfer to paper towels to drain. Heat remaining 1 tablespoon oil in skillet and cook remaining croutons as before.
Rewarm soup over low heat, stirring occasionally. Ladle soup into howls and scatter 3 toasted sage leaves over each portion. Garnish each with 4 croutons and serve hot.
Mexican Butternut Squash Soup
Ingredients:
2 tsp Olive Oil
2 cup Butternut Squash Peeled And Cubed
2 cup Chopped Onion
1 cup Chopped Red Bell Pepper
1 cup Chopped Celery
1/2 cup Poblano Peppers Seeded And Sliced
1 tsp Dried Oregano
1 tsp Chili Powder
4 cup Vegetable Broth
15 1/2 can Whole Kernel Corn, Frozen Thawed
1/4 cup Fresh Lime Juice
Method:
Heat oil in a large Dutch oven over medium-high heat. Add squash and next 6 ingredients (squash through chili powder); saute 3 minutes. Add broth and hominy; bring to a boil. Reduce heat; simmer 35 minutes or until vegetables are tender. Stir in lime juice and cilantro.
Here is one for a little later in the season....once we have sweet taters!
Hang onto this one.....
Balsamic Glazed Roasted Sweet Potatoes and Butternut SquashIngredients:
4 lrg sweet potatoes peeled, and
cut into 3/4" by 3" cubes
1/4 cup olive oil plus more
1/4 cup balsamic vinegar plus more
2 tbl unsalted butter melted
2 tbl chopped fresh herbs such as
rosemary and thyme
Salt to taste
Freshly-ground black pepper to taste
2 med butternut squash peeled, seeded,
and cut into 3/4" by 3" cubes
1 sm arugula bunch washed, and
stems removed
Method:
Heat oven to 400 degrees. In a large bowl, toss together the potatoes, 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon butter, 1 tablespoon herbs, salt, and pepper.
In a separate bowl, toss together squash, 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon butter, 1 tablespoon herbs, salt, and pepper.
Arrange the vegetables in a single layer on two 13- by 18-inch baking pans. Transfer pans to oven, and roast vegetables until golden and tender, 45 to 60 minutes, rotating the pans between the shelves halfway through roasting.
Remove the pans from the oven, and allow vegetables to cool slightly. Transfer vegetables to a large bowl. Toss the vegetables with the arugula. Drizzle with additional olive oil and balsamic vinegar, and serve immediately.
This recipe yields 10 to 12 servings.
Butternut Squash Soup with Apples and Curry (love this one!!)
Ingredients:
4 tbl butter or margarine
2 cup finely chopped sweet yellow onions
1 tbl yellow curry powder
1 med -size butternut squash (1 1/2 pounds) peeled, seeded and chopped
2 x tart, green apples, peeled, seeded and chopped
3 cup chicken broth
1 1/2 tsp hot pepper sauce
1 tsp salt
1/4 tsp marjoram
1/4 tsp dried rosemary
1 cup apple juice
Salt and pepper
Sour cream (optional)
Apple slices, for garnish
Method:
Melt butter in stock pot. Add onions and curry powder. Cover and cook over low heat until onions are tender, about 20 minutes.
NOTE: I do this a little differently. I saute the onions, curry and apples in my skillet first, adding a little sea salt and some garlic. I also use only rosemary and little or no marjoram. You can adjust the herbs to your liking. I also put a pinch of sugar in while sauteeing the onions and apples. Once everything is cooked, I go on to this next step. Also the hot sauce is optional.
Add squash, apples, chicken broth, hot pepper sauce, salt, marjoram and rosemary. Bring to a boil. Reduce heat and simmer, partially covered, until squash and apples are tender, about 25 minutes.
In several batches, puree soup in food processor fitted with a steel blade.
Process until smooth. Return pureed soup to stock pot and add apple juice. Heat through, season to taste with salt and pepper, and serve.
Garnish soup with dollop of sour cream, if desired. (Here again, I just a splash of heavy creamor vanilla soy milk in each bowl when serving it. You can vary this soup just about anyway you like....long as the basics are there)
Butternut Squash Soup with Apples and BaconIngredients:
2 slc Bacon
1/2 med Onion, chopped fine (about 1/2 cup)
White and pale green parts of 1 large, chopped fine and leek, washed well (about 1 cup) ( If you don't have leeks, either leave them out entirely or use a mild green onion. Regular onions arenot a good substitute)
1 lrg Garlic clove, minced
1/2 x Bay leaf
1 1/4 lb Butternut squash, seeded, peeled, and cut into 1-inch pieces (about 3 cups)
1 med Granny Smith or other tart apple
2 cup Low-salt chicken broth
1/2 cup Water plus additional for thinning soup
2 tbl Sour cream or creme fraiche
----------------- ACCOMPANIMENTS ----------------
Sour cream or creme fraiche
Chopped unpeeled apple
Method:
In a skillet cook bacon until crisp and drain, reserving 1 1/2 tablespoons fat. Crumble bacon.
In a heavy saucepan cook onion, leek, garlic, and bay leaf with salt and pepper to taste in reserved fat over moderate heat, stirring, until softened.
Add squash, apple, peeled and chopped, broth, and 1/2 cup water.
Simmer mixture, covered, until squash is very tender, about 15 minutes, and discard bay leaf.
In a blender puree mixture in batches, transferring as pureed to a clean saucepan, and add enough additional water to thin soup to desired consistency.
Whisk in sour cream or creme fraiche and salt and pepper to taste and heat soup over moderately low heat until hot (do not boil).
Serve soup topped with crumbled bacon and accompaniments.
Makes about 4 1/2 cups.
Butternut Squash Soup with Toasted Sage and CroutonsIngredients:
3 med or 2 large butternut squash, (4 lbs.)
OR acorn squash
28 oz canned vegetable broth, (1 quart.)
1 tsp coarse salt
1/4 tsp ground white pepper
4 tbl extra-virgin olive oil
OR
3 Tbs. vegetable oil and 1 Tbs. walnut
oil
24 x fresh small sage leaves
4 slc firm-textured white bread
Method:
8 SERVINGS DAIRY-FREE
For an extra-special touch toast the squash seeds to sprinkle over the soup. Rinse seeds, pat dry with paper towels, spread on a baking sheet and bake at 350F for 30 to 40 minutes, tossing occasionally. This make-ahead soup can be frozen for up to 1 month.
Preheat oven to 400F. Cut squash in half lengthwise and scoop out seeds; save seeds for toasting if desired (see above). Place squash halves cut side down on large baking sheet with sides. Bake until skins are browned and squash is tender, about 1 hour 10 minutes. Let cool slightly.
Scoop cooked squash from skins and transfer to large saucepan. Mash well with potato masher, then stir in broth and 2 cups water. Bring to a simmer over medium-low heat, stirring often. Season with salt and pepper and remove from heat. Soup should be as thick as tomato sauce-add up to 1 cup more water to thin if necessary. If you prefer a finer texture, cool slightly then puree soup in a blender or food processor. Let cool completely, transfer to container with lid and refrigerate at least 8 hours.
Up to 4 hours before serving, heat 3 tablespoons oil in a medium skillet over medium heat. Add sage leaves and cook until lightly browned, turning once, about 1 minute. Using tongs, transfer sage to paper towels to drain.
Reserve oil in skillet.
Trim crusts from bread, discarding crusts. Cut each bread slice diagonally into 4 triangles, then cut each triangle in half to make 32 croutons total.
Heat reserved oil in skillet over medium heat. Add half the croutons and cook, turning once, until golden on both sides, about 1 minute. Transfer to paper towels to drain. Heat remaining 1 tablespoon oil in skillet and cook remaining croutons as before.
Rewarm soup over low heat, stirring occasionally. Ladle soup into howls and scatter 3 toasted sage leaves over each portion. Garnish each with 4 croutons and serve hot.
Mexican Butternut Squash Soup
Ingredients:
2 tsp Olive Oil
2 cup Butternut Squash Peeled And Cubed
2 cup Chopped Onion
1 cup Chopped Red Bell Pepper
1 cup Chopped Celery
1/2 cup Poblano Peppers Seeded And Sliced
1 tsp Dried Oregano
1 tsp Chili Powder
4 cup Vegetable Broth
15 1/2 can Whole Kernel Corn, Frozen Thawed
1/4 cup Fresh Lime Juice
Method:
Heat oil in a large Dutch oven over medium-high heat. Add squash and next 6 ingredients (squash through chili powder); saute 3 minutes. Add broth and hominy; bring to a boil. Reduce heat; simmer 35 minutes or until vegetables are tender. Stir in lime juice and cilantro.
Here is one for a little later in the season....once we have sweet taters!
Hang onto this one.....
Balsamic Glazed Roasted Sweet Potatoes and Butternut SquashIngredients:
4 lrg sweet potatoes peeled, and
cut into 3/4" by 3" cubes
1/4 cup olive oil plus more
1/4 cup balsamic vinegar plus more
2 tbl unsalted butter melted
2 tbl chopped fresh herbs such as
rosemary and thyme
Salt to taste
Freshly-ground black pepper to taste
2 med butternut squash peeled, seeded,
and cut into 3/4" by 3" cubes
1 sm arugula bunch washed, and
stems removed
Method:
Heat oven to 400 degrees. In a large bowl, toss together the potatoes, 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon butter, 1 tablespoon herbs, salt, and pepper.
In a separate bowl, toss together squash, 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon butter, 1 tablespoon herbs, salt, and pepper.
Arrange the vegetables in a single layer on two 13- by 18-inch baking pans. Transfer pans to oven, and roast vegetables until golden and tender, 45 to 60 minutes, rotating the pans between the shelves halfway through roasting.
Remove the pans from the oven, and allow vegetables to cool slightly. Transfer vegetables to a large bowl. Toss the vegetables with the arugula. Drizzle with additional olive oil and balsamic vinegar, and serve immediately.
This recipe yields 10 to 12 servings.
