I love all winter squash. Here are some favorites.
Butternut Squash Risotto
2 lb butternut squash
2 tb butter
2 tb olive oil
1 1/2 c onion, diced
2 cloves barlic, minced
2 1/2 c arborio rice
3/4 c dry white wine
7 c chicken or vegetable stock
1 1/2 c freshly grated Parmesan
1 ts grated lemon zest
1/4 ts freshly grated nutmeg
Salt and fresh ground pepper
Chopped chives, garnish
Parmesan shavings, garnish
Toasted seeds, garnish
1.Peel the squash and remove seeds. Cut into small 1/4 inch dice. Set aside. Save seeds and toast until crunchy in a low oven.
2.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.
3.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.
4.Gently stir in cheese, zest, nutmeg, salt and pepper. Serve immediately in warm bowls garnished with chopped chives, Parmesan shavings, and toasted seeds.
Stuffed Butternut Squash
2 butternut squash
3 tb butter, soft
3 tb cream
1/2 c raisins
1/2 c walnuts, chopped
1/4 c brown sugar
2 tb butter, melted
1.Cut squash in half; remove seeds. Bake squash halves in a 350F oven until very tender.
2.Scrape squash meat from the skins, leaving the skins intact with a small amount of meat remaining to help them keep their shape.
3.Add 3 tb butter and cream to the meat and beat until smooth. Stir in raisins and nuts.
4.Put filling back into shells; place on broiler pan. Combine brown sugar with 2 tb melted butter. Drizzle over top of filled squash. Place under broiler several minutes or until top is slightly crusty.
Butternut Squash Soup
1/2 c Onion, chopped
2 tb Butter
2 c Chicken broth
1 lb Butternut squash, peeled and cut into 1 inch cubes
2 Pears, peeled and sliced
1 ts Thyme leaves, fresh
Salt and white pepper to taste 1
1 c Whipping cream
1 Pear, sliced
1/2 c Pecans, toasted, chopped
1.Cook onion in butter in a large pot until tender. Stir in broth, squash, 2 sliced pears, thyme, salt and white pepper. Heat to boiling; reduce heat. Cover and simmer until squash is tender, 10-15 minutes.
2.Pour half of the soup into food processor or blender; process until smooth. Repeat with remaining soup.
3.Return puree to Dutch oven; stir in whipping cream. Heat, stirring frequently, until hot. Serve garnished with sliced pear and pecans.
*You can also leave 1/2 the soup slightly chunky for more texture.