EXCUSE THE MESS!!!

Please excuse the clutter here at the blog right now. I am in the process of redesigning it for easier access so please bear with me. Most of the old recipes are still here (for my old followers) and I am working on a complete new format, which I hope will make it easy to find stuff quickly.

Remember if a recipe has the letters T-A-O attached to it anywhere, it is one of my personal exclusives.

Thanks!!!

T~A~O

SWEET BUTTERNUT RECIPES


BUTTERNUT SQUASH Baked with Honey

This is as basic and easy as you can possibly get.
Wash butternut and slice longwise into two halves. Place face down in a shallow pan with about 1/4 cup of water. Bake in the oven at 350 degrees for about 30-40 minutes, depending on the size of your squash. When you can stick a fork through the skin, it is done. Remove from the over, turn squash over and score the flesh with a fork. Drizzle with honey, sprinkle with a little mace, cinnamon, pumpkin pie spice, if you wish. Place back into the oven for about 10 minutes. Serve.

BUTTERNUT SQUASH WITH GINGER

This is tasty and easy!
1 lg Butternut Squash
1 tbs Gingerroot, freshly minced
1/4 c Unsweetened Natural or Organic Apple Juice
Nutmeg or Mace; 1/2 tsp
Peel and seed the squash. Cut it into 1/2-inch cubes. Put the squash, gingerroot, and apple juice into a lightly oiled baking dish. Cover and bake in a 350-degree oven for 50 to 60 minutes. Sprinkle on the nutmeg or mace just before serving.

PATTY PAN SQUASH MAIN DISH

PATTY PAN MAIN DISH
Patty Fact: This vegetable is one of the "three sisters" (corn, beans and squash) that the Native Americans grew as part of their staple diet. The type of white scallop squash that we grow is relative unchanged from the original wild version that was originally cultivated over 3000 years ago, possibly longer. Not only is it an heirloom, it is a piece of human history.

*This recipe is for one baked large (up to 1 lb) patty pan, used as a vegetarian main dish. Just multiply the recipe by however many you need to prepare. Use smaller pattys if using as side dish. If you can get them, the yellow or green patties make great looking dinner party food.
What you need:
1 large Patty Pan (Scallop) Squash
1 small onion, chopped
1/4 C. chopped peppers, your choice sweet, red, green, hot or not
2 cloves of garlic, chopped or garlic oil to taste
Olive oil for sauteing the veggies.
1 Cup Cooked Brown (or any) Rice
1/4 C. Grated Cheese, your choice, but mild cheddar is good.
Salt and pepper

Preparation of the Patty Pan
Wash squash thoroughly. Slice a thin slice off the bottom to make the patty sit on a plate without wobbling (or you can turn the other way, depending on how your patty is shaped..be creative!). Take a sharp knife and remove the inside of the squash by piercing the shell and cutting in a circle (as if removing a core); you want to remove the entire inside of the squash, leaving enough thickness of the shell to create a "bowl" for your filling. Set the flesh aside. You can then take a spoon and scrape the inside of the scallops out if you choose. That leaves a bigger cavity to fill and you should adjust your recipe accordingly.

The Filling
Take the flesh that you removed from the squash and chop it finely or grate it. Finely chop some onion, green and/or red peppers. Saute the squash, peppers, and fresh garlic (optional) in olive oil until barely cooked, leave the onions and peppers crispy. Add 1 cup of cooked brown rice and stir throughly. Season this mixture any way you like. Simply salt and pepper is good, but try using dried herbs, seasoned peppers and salts, etc. This veg-rice mixture is very basic and a perfect way to create your own version. Stuff the hot mixture into your squash shell, wrap in foil and bake at 350 degrees until you can just stick a fork into the shell of the patty. Open the foil, sprinkle with grated cheese if you like, and place under the broiler until the cheese is melted (just a bit, careful not to burn the cheese.) Serves one as a main dish.

Smaller squash can be stuffed as a side dish. Optional additions to the stuffing mixture include spinach, artichoke, green peas, grated carrots, the possibilities are pretty endless. You might even substitute an herbed stuffing for the rice. Also try using this recipe to stuff zucchini or marrow squash, even winter squash like acorn or butternut. As with many of my recipes, I urge you to be creative! The worst thing that can happen is that you make an inedible dish and you learn something from what you did wrong.

A Really Good Alternative Filling
For those of you who do not fear eating pasta (ergo carbs),here is an interesting alternative to this stuffing that I make using couscous. This delectable miniscule pasta is indigenous to North Africa, where it is traditionally made by hand by Berber women. (of course, here in the U.S. it is machine-made). Couscous (the pasta) is served with a stew that is also called a couscous. Not to be confused with a "cousa" (Recipe here). Whole wheat couscous is readily available and I even buy one that is made with sundried tomatoes, basil and carrot, and is tri-colored as a result. It is a good summer dish, for when you want something a little bit hearty, because it cooks so quickly you hardly have to heat the stove up. It is also great as a cold dish, such as tabbouleh (Recipe here   http://theartfulomnivore.blogspot.com/2011/05/you-say-tabulleh-i-say-tabouli.html).


To make the couscous alternative, just follow the above recipe up to the part where you would add the brown rice. Instead, prepare whatever amount of couscous you need for the number of servings you are preparing (Directions and measures should be on the package.) Add about a tablespoon of a really good Indian curry powder (get the real deal, you will see a huge difference) and a little more water if your mixture gets a little dry after adding the curry, about a tablespoon at a time. Mix everything together and stuff back into the shell and complete cooking according to above recipe. Using a hot pepper with this version really spices it up. Just be sure you leave out the cheese....there is a reason why you never see cheese curry recipes.

BUTTERNUT SQUASH WITH WHOLEWHEAT, WILD RICE and ONION STUFFING

BUTTERNUT SQUASH WITH WHOLEWHEAT, WILD RICE  and ONION STUFFING

4 md Butternut squash
2 c Water

3/4 c Wild rice, rinsed
3 tb Margarine
1 c Red onion, chopped
1 ea Garlic clove, minced
2 1/2 c Trn wholewheat bread
1 tb Sesame seeds
1/2 ts Sage & thyme
1 t Seasoned salt
1 c Fresh orange juice

Preheat oven to 375F.
Halve squash and scoop out seeds  and fibers. Place them upside down in shallow baking dishes; cover tightly.  Bake for 40 to 50 minutes.

Meanwhile, bring water to a boil, stir in wild rice; simmer 40 minutes, or till the water is absorbed.

Heat 2 tb margarine in a skillet. Add onion and garlic and saute till onion goes limp. In a mixing bowl, combine the rice with the remaining ingredients with the sauteed onions.

When squashes are cool enough to handle, scoop out the pulp & chop. Stir into the rice mixture.
Stuff the squashes, place in foil lined baking dishes and cover.
Bake at 350F for 20 minutes.

ROASTED BUTTERNUT SQUASH, ROSEMARY, AND GARLIC LASAGNA

ROASTED BUTTERNUT SQUASH, ROSEMARY, AND GARLIC LASAGNA

2-4 med butternut squash* (depending on the size of the squash -- when quartered, seeded, peeled, and cut into 1/2-inch dice you should have about  9 1/2 cups)

3 tablespoons vegetable oil
4 cups milk
2 tablespoons dried rosemary -- crumbled
1 tablespoon minced garlic
1/2 stick unsalted butter -- (1/4 cup)
4 tablespoons all-purpose flour
9 7 x 3 1/2-inch sheets dry no-boil lasagna
1 sheets dry no-boil lasagne pasta
1 1/3 cups freshly grated Parmesan (about 5 ounces)
1 cup heavy cream
1/2 teaspoon salt
Garnish: Fresh rosemary sprigs

Preheat oven to 450 degrees F. and oil 2 large shallow baking pans.
In a large bowl toss squash with oil until coated well and spread in one layer in pans. Roast squash in oven 10 minutes and season with salt. Stir squash and roast 10 to 15 minutes more, or until tender and beginning to turn golden
.
While squash is roasting, in a saucepan bring milk to a simmer with rosemary. Heat milk mixture over low heat 10 minutes and pour through a sieve into a large pitcher or measuring cup.

In a large heavy saucepan cook garlic in butter over moderately low heat, stirring until softened. Stir in flour and cook roux, stirring, 3 minutes. Remove pan from heat and whisk in milk mixture in a stream until smooth. Return pan to heat and simmer sauce, whisking occasionally, about 10 minutes, or until thick. Stir in squash and salt and pepper to taste. Sauce may be made 3 days ahead and chilled, its surface covered with plastic wrap.

Reduce temperature to 375 degrees F. and butter a baking dish, 13 x 9 x 2 inches.
Pour 1 cup sauce into baking dish (sauce will not cover bottom completely) and cover with 3 lasagna sheets, making sure they do not touch each other. Spread half of remaining sauce over pasta and sprinkle with 1/2 cup Parmesan. Make one more layer in same manner, beginning and ending with pasta.

In a bowl with an electric mixer beat cream with salt until it holds soft peaks and spread evenly over top pasta layer, making sure pasta is completely covered. Sprinkle remaining 1/3 cup Parmesan over cream. Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. 

Remove foil and bake lasagna 10 minutes more, or until top is bubbling and golden. 
Let lasagna stand 5 minutes.
Garnish each serving with rosemary.

*Because the size of a butternut can vary widely, you will need enough squash to end up with the 9 1/2 cups of cubed squash.  

BUTTERNUT SQUASH (baked with Honey)


This is as basic and easy as you can possibly get.
Wash butternut and slice long wise into two halves. Place face down in a shallow pan with about 1/4 cup of water. Bake in the oven at 350 degrees for about 30-40 minutes, depending on the size of your squash. When you can stick a fork through the skin, it is done. Remove from the over, turn squash over and score the flesh with a fork. Drizzle with honey, sprinkle with a little mace, cinnamon, pumpkin pie spice, if you wish. Place back into the oven for about 10 minutes. Serve.

MARINATED BUTTERNUT SQUASH

MARINATED BUTTERNUT SQUASH

This is fat-free and vegetarian, with a little twist on preparation of a sweeter vegetable.


1 md Butternut squash
1/4 c Balsamic vinegar
2 tb Water
1/2 tsp Salt
1/2 tsp Pepper; freshly ground
2 tbs Mint; fresh and chopped


Peel skin from the squash and cut it in half. Carefully remove the seeds and stringy matter. Peel squash and dice into small cubes.


Heat the balsamic vinegar, water, salt and pepper in a saute pan. Add the squash and stir until heated thoroughly, do not overcook, it should stay firm.
Remove the squash and liquid from the heat and put into a bowl. Cool completely.

Add the chopped mint, toss and serve.

BUTTERNUT SQUASH WITH ONIONS AND SAGE

BUTTERNUT SQUASH WITH ONIONS AND SAGE
This recipe is very good with poultry.



4 tb Olive or vegetable oil, lite

4 c Onions -- thinly sliced

4 Thyme sprigs

2 lg Garlic cloves -- minced
8 c Butternut squash -- cut in -1/2-inch cubes
1/2 c Flour
2 tb Sage leaves -- chopped, OR 2 ts Sage, dried
2 tb Parsley -- chopped
Salt and pepper to taste
1/2 c Gruyere cheese -- grated
1/2 c Whole milk, PLUS 2 TBS
1 c Bread crumbs, fresh
Preheat oven to 350 degrees. Lightly oil or butter a gratin dish.

Warm half the oil in askillet, add onions and thyme and cook over medium0high heat. Stir frequently, until onions are lightly caramelized, about 12 to 15 minutes. Add half the garlic, season with salt andpepper and cook 3 minutes more.

Dredge squash in flour. Heat remaining oil in large pan, add squash and saute until it begins to brown, about 7 minutes. Add sage and parsley, season with salt and plenty of pepper; cook another minute or so.

Spread onion mixture on bottom of dish; add squash and cheese. Pour in milk and cover with bread crumbs. Cover and bake 25 minutes; remove cover and bake another 25 minutes, until top is browned. Serves 4.











BUTTERNUT SQUASH WITH ONIONS AND PECANS

Butternut Squash with Onions and Pecans 

3 Tablespoons butter
1 large onion -- finely chopped
6 cups butternut squash -- peeled and seeded
1 cup pecans -- coarsely chopped
3 tablespoons fresh parsley -- minced


Dice squash into 1/2" cubes.
Toast pecans.
Melt butter in heavy large skillet. Add onion and saute' until very tender, about 15 min. Add squash and toss to coat. Cover and cook until squash is tender but still holds its shape, stirring frequently, about 15-30 min. Salt and pepper. (This part can be prepared 4 hrs ahead. Let stand at room temp. Rewarm over med heat before continuing.)

Stir in half of pecans and half of parsley. Transfer to bowl. Sprinkle with remaining pecans and parsley and serve.

BUTTERNUT SQUASH RISOTTO

BUTTERNUT SQUASH RISOTTO


2 Pounds butternut squash

2 Tablespoons each butter and olive oil
1 1/2 Cups onion -- diced
1 Tablespoon garlic -- minced
2 1/2 Cups arborio rice
3/4 Cup dry white wine
7 Cups rich chicken or vegetable stock
1 1/2 Cups freshly grated Parmesan or Asiago cheese
1 tsp grated lemon zest
1/4 tsp freshly grated nutmeg
Salt and freshly ground pepper

--Garnish--
Chopped chives
Shaved Parmesan
Basil oil

Peel the squash and remove seeds. Cut into small 1/4 inch dice. Set aside. Heat the butter and oil together in a deep saucepan and saute the onions and garlic until soft but not browned. Add the squash and rice and continue to saute and stir for 2-3 minutes longer. Add wine and stir until absorbed. Add stock in 1/2 cup increments stirring until absorbed. Continue adding stock and stirring until rice is creamy on outside but has some texture to it. Gently stir in cheese, zest, nutmeg and correct seasoning with salt and pepper. 

Serve immediately in warm bowls garnished with chopped chives, additional Parmesan and a drizzle of fresh basil oil, if desired.

SUZANNE'S SUPER SQUASH SOUFFLE


SUZANNE'S SUPER SQUASH SOUFFLE
I devised this recipe while experimenting with another squash souffle recipe.
I like this one as well or better and it was basically an accident!


2 Cups of prepared pulp of butternut and/or acorn squash or a mix of both
1 tablespoon butter
Healthy drizzle of honey or 1/4 cup organic sugar
Any or all of the following Spices:
Ginger,cinnamon, mace, cardamom, ground cloves
(use these to taste, but sparingly as you do not want
to overpower the flavor of the squash.
Splash of vanilla extract
3 Eggs (I believe an equivalent egg replacement would work almost as well)
1/4 cup flour or baking mix


Mash the squash pulp and stir in the above ingredients in the order they are listed. Make sure you mix this while the squash is still a bit warm so that everything will blend. I used my hand-held mixer and whipped the mixture until it was smooth and no lumps of squash remained.
Pour into a small, preferable square casserole dish that has been coated with something to keep from sticking. Bake for 1 hour at 375 or until the center is springy to the touch. Let souffle cool and serve warm. This dish is good as either a side dish or as a dessert.

BUTTERNUT SQUASH AND ANCHO CHILI PUREE

BUTTERNUT SQUASH AND ANCHO CHILI PUREE
1 ea Ancho chili
1 md Butternut squash, peeled -- & cubed
1/4 ts Cumin
1 tb Salt
1 pn Cayenne

Put the ancho chili in a small saucepan and cover with water. Bring to a boil. Reduce heat and simmer until chili is soft, about 10 mins. Remove the chili from the liquid. When cool enough to handle, stem the chili, split it open, and scrape out the seeds.

Meanwhile, put the squash in a saucepan and cover with water. Bring to a boil over medium-high heat. Reduce heat and simmer until the squash is tender, about 10 mins. Drain well and transfer to a food processor. Add the chili and the cumin and process until smooth, stopping to scrape down the sides of the bowl. Season with salt and cayenne. Divide among 4 plates and serve immediately.