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Old 10-15-2004, 08:05 AM   #11
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Thought you might enjoy this as the weather begins to get bit cooler.


Title: Golden Butternut Squash Chili
Categories: Chili
Yield: 8 Servings

2 tb Olive Oil
2 Onions, cut in 1/4" dice
2 tb Garlic, finely chopped
2 Red bell peppers, 1/2" dice
3 tb Chili Powder
2 tb Ground Cumin
1/4 ts Ground Allspice
1 1/2 tb Dried Oregano
Pinch red pepper flakes
2 cn 28oz, Plum tomatoes, peeled,
-chopped, with their juices
1/2 c Dry red wine
2 Butternut squash, peeled,
-cut into 1/2" dice **
1 Finely grated zest of orange
Salt to taste
Ground pepper to taste
2 cn 15 1/2 oz ea Red kidney bean
-,drained
2 tb Chopped fresh cilantro leaf
2 tb Chopped flat-leaf parsley

** NOTE: Butternut squash can be difficult to cut, because the pulp
is very firm and the outer skin is slightly tough, so work carefully.
I find that the easiest way to work with it is to cut the squash in
half crosswise at the base of large neck. Then carefully cut in half
lengthwise. Scoop out any seeds in the cavity and slice the halves
into 1/2 inch lengths crosswise. Peel the skin from each piece and
then cut into dice. 1. Heat olive oil over medium heat in a large,
heavy pot. Add onions, garlic and red peppers. Cook for 10 minutes,
stirring occasionally, until the vegetables have wilted. Add the
chili powder, cumin, allspice, oregano and red pepper flakes; cook
for 1 minute longer, stirring to coat vegetables well with spices. 2.
Add the chopped tomatoes with their juices, red wine, diced butternut
squash and orange zest. Bring all ingredients to a boil, reduce heat
to medium-low and simmer, uncovered, for 20 minutes, or until squash
is tender. Add salt and pepper to taste, and adjust seasonings. 3.
Add the kidney beans and fold in gently. Cook 10 minutes more. Just
before serving, stir in the chopped cilantro and parsley.
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Old 10-15-2004, 08:49 AM   #12
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Squash & Pecan Bundt Cake

The purée you prepare for this spicy cake should be fairly dry, about the consistency of creamy whipped potatoes. If too liquid, it may produce a soggy cake – or heaven forbid, the top may settle to the bottom of the pan! Allow the cake to rest overnight before serving. I haven't baked this cake for many years; but last weekend at a farmers' market, I bought squash that's the best I've eaten in a long time, with superb flavour & texture, and the ideal moisture content. So this delectable coffee cake will be on the table Sunday afternoon!

½ cup dry bread crumbs
2 cups sifted all-purpose flour
2 tsp baking powder
1 tsp EACH ground cardamom, cinnamon, and freshly grated nutmeg
¼ tsp EACH allspice & salt
1 cup finely chopped, lightly toasted pecans
½ lb. unsalted butter, melted
1½ cups white granulated sugar
½ cup firmly packed light brown sugar
¼ cup unsulphured molasses
5 large eggs
1½ lbs butternut squash, cooked & puréed (to yield 1 cup firmly packed)
Confectioners’ sugar, for garnish

Heat oven to 325°. Lavishly butter 9-inch (10-cup) Bundt pan, paying special attention to the central tube and to all the grooves. Add bread crumbs and gently shake pan to evenly coat the sides and central tube; tap out excess crumbs.

Sift together flour, baking powder, spices, and salt. Measure out ½ cup in which to toss the pecans.

Beat together butter, sugars, molasses, eggs, and puréed squash until blended, about 3 minutes on medium speed.

At low speed, gradually add dry ingredients about one-third at a time. Once incorporated, add the dredged pecans and their flour. Pour batter into prepared pan.

Bake for about 75 minutes, or until cakes pulls away from sides of pan and the top is springy to the touch. Let cake cool on wire grid for 10 minutes; invert onto serving plate; cool to room temperature, then lightly cover w/ tea towel and let rest overnight. Before serving, dust lightly w/ powdered sugar.
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Old 10-16-2004, 11:33 PM   #13
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i brush on lots of butter, sprinkle on the 'ol ground sage, salt, and pepper, lay it face-down on a baking sheet, and cook it till soft. delicious.
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Old 10-25-2004, 05:04 PM   #14
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Here's a super simple and yummy way I make it.

Cut the squash lenghtwise in half. Scoop out the seeds. I then take a knife and make slices in the flesh going about 1/2 way through. Be careful not to pierce the skin though on the otherside. Place, flesh side up, in a baking dish. Sprinkle the flesh with salt and pepper. Take a handful of brown sugar and sprinkle on the flesh. Add about 5 teaspoons butter on top of that and then to top it off lay 2 strips of uncooked bacon on top of everything.
You can either bake this in a 350 degree oven till fork tender......start checking about 30 min into cooking because it will depend on the size of the squash your cooking.
Or you can cook it in the microwave. I start out at 10 minutes and then test for tenderness and then continue to cook till fork tender.

When you serve it besure to drizzle the squash with the syrup liquid. I love to put a little dish of the syrup alongside my plate and dip my squash in it prior to each bite.
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Old 10-26-2004, 03:23 AM   #15
 
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Baked Rice with Butternut Squash:

1 butternut squash
2 cups chicken broth
1 cup water
1 tablespoon chopped fresh sage
or
1 teaspoon dried rubbed sage
1 teaspoon olive oil
1 cup diced onion
2 garlic cloves, minced
1 cup uncooked Arborio or other short-grain rice
1/4 cup dry white wine
1 teaspoon chopped fresh thyme
or
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
1/4 cup grated fresh Parmesan cheese
Fresh thyme sprigs(optional)

Preheat oven to 350°. Place squash on a baking sheet. Bake for 30 minutes or until tender; cool. Peel squash; cut in half lengthwise. Discard seeds and membranes; cut into 1/2-inch cubes. Increase oven temperature to 400 degrees.

Bring broth, water, and sage to a simmer in a medium saucepan (do not boil). Heat oil in a large nonstick skillet over medium-high heat. Add onion; saute 6 minutes. Add garlic; saute 2 minutes. Add rice; saute 1 minute. Stir in squash, broth mixture, wine, chopped thyme, salt, and pepper; cook 5 minutes, stirring occasionally.

Place rice mixture in a 13 x 9-inch baking dish coated with cooking spray. Bake at 400° for 30 minutes. Stir mixture gently. Sprinkle with cheese; bake an additional 5 minutes or until cheese melts. Garnish with fresh thyme sprigs, if desired.
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Old 10-26-2004, 12:13 PM   #16
 
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Moroccan Couscous:

2 cups diced butternut squash
2 cups chopped yellow onion
1 1/2 cups diced carrot
1 1/2 cup diced zucchini
2 tbsp olive oil
Kosher salt
freshly ground black pepper
1 1/2 cup chicken stock
2 tbsp unsalted butter
1/4 tsp ground cumin
1/2 tsp saffron
1 1/2 cup couscous
2 scallions, chopped

Preheat oven to 375°. Place the squash, onions, carrots, and zucchini on a baking sheet and toss them with olive oil, 2 tsp salt, and 1 tsp pepper. Roast for 25-30 min, turning once with spatula.

In small saucepan, bring the chicken stock to a boil, then turn off the heat. Add butter, 1/2 tsp pepper, cumin, saffron, and salt to taste, and steep for at least 15 minutes.

Place the couscous and cooked vegies in a large bowl, bring the chicken stock back to a boil, and quickly pour the hot stock over them. Cover tightly with plastic wrap and allow to stand for 15 min. Add the scallions, toss the couscous and vegies with a fork, and serve.
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Old 12-18-2005, 11:45 AM   #17
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Sorry to resurrect an old topic, but I am needing some assistance. Mrs Big Dog and I are hosting Christmas dinner at our place, and making turkey. I want to make squash, but am concerned about being able to do so. Why? Because there is 1 oven available, of which will be occupied by the bird at 325 degrees or so.

How else can butternut be cooked? I recall holiday dinners with squash mashed with brown sugar, and maybe some other stuff (butter, etc. but very basic). I'm not able to contact my aunt to find out what is done, so I figured consult the experts here!

Any one with alternative methods of cooking squash (preferrably butternut or acorn) that are fairly easy? Grilling isn't possible, because I do not have a grill, and it is mighty cold here in MN. Can you peel and boil? Any suggestions to mash with other than brown sugar and/or butter?

Any input would be appreciated!
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Old 12-18-2005, 11:57 AM   #18
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Bigdog, I don't know if this is an option or not, but I love simple roasted butternut squash. I just cut into cubes (not too small) and drizzle with olive oil and salt. Bake into done to your liking. You can make this ahead of time and just re-heat in the microwave when the time comes.
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Old 12-18-2005, 12:17 PM   #19
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Quote:
Originally Posted by GB
Bigdog, I don't know if this is an option or not, but I love simple roasted butternut squash. I just cut into cubes (not too small) and drizzle with olive oil and salt. Bake into done to your liking. You can make this ahead of time and just re-heat in the microwave when the time comes.
Really? So peel & cube, drizzle and bake? Done = flesh being fork tender, right? Then store in the ice box and nuke at the appropriate time? Interesting! Sounds good too!

Other suggestions?

Anything that can be done ahead of time and re-heated like GB's suggestion are great, as Christmas day I'll be a cooking fool with minimal resources to accomplish everything!
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Old 12-18-2005, 12:23 PM   #20
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Quote:
Originally Posted by BigDog
Done = flesh being fork tender, right?
This would actually be up to you. Fork tender would be done and that is one way to go. I usually let it go further than that though. I like it to get very soft, to the point that when you stir it it starts to break up a bit. It is completely up to you though. There is no right or wrong.

I forgot to mention that you should give it a stir every once in a while. This is also a good opportunity to taste and see if you want to let it cook more or pull it out. Use a decent amount of olive oil so they do not stick to the pan. Also use a decent amount of salt. Make sure to taste and add more if needed.
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