Since butternut squash is one of my favorite foods and also an appropriate fall dish to share with my friends at Smith Mountain Lake, I had to smile at Jennifer A. Wickes love of butternuts. She shares a bit of the butternut’s history by letting us know that it is a member of the gourd family and is native to the Western Hemisphere; and that there is evidence to support that the natives of Mexico were eating this squash as early as 5500 BC. Then she proceeds to share some fabulous-sounding recipes…
Butternut Squash Soup
1/2 cup onions, chopped
2 tablespoons butter or margarine
2 cups chicken broth
1 pound butternut squash, *
2 each pears, Pared and Sliced
1 teaspoon fresh-snipped thyme leaves
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon coriander, Ground
1 cup whipping cream
GARNISHES 1 each pear, Unpared, Sliced
1/2 cup pecans, Toasted, Chopped
* Squash should be pared, seeded, and cut into 1-inch cubes.
Cook and stir onion in margarine in a 4-quart Dutch oven until tender. Stir in broth, squash, 2 sliced pears, thyme, salt, white pepper, and
coriander. Heat to boiling; reduce heat. Cover and simmer until
squash is tender, 10 to 15 minutes. Pour about half of the soup into
a food processor work bowl fitted with a steel blade or into a blender
container; cover and process until smooth. Repeat with the remaining
soup. Return to Dutch oven; stir in whipping cream. Heat, stirring
frequently, until hot. Serve with sliced pear and pecans.
Source: Public domain recipes converted from Meal-Master format.
Butternut Squash Soufflé
2 pounds butternut squash
11 ounces canned mandarin oranges, drained
1 tablespoon margarine, melted
1 teaspoon maple flavoring
1/2 teaspoon pumpkin pie spice
2 eggs, separate
2 tablespoons almonds, toasted, finely chopped
Cut squash in half lengthwise; remove seeds. Place cut sides down in casserole dish; add 1/2 inch of hot water. Cover and bake at 375 degrees F for 30 to 35 minutes or until tender. Let cool for 30 minutes. When cooled, carefully scoop out the pulp and mash with a potato masher. (This should yield about 2 cups.) Stir squash together with oranges, margarine, flavoring, and spice. Beat egg yolks until thick and lemon colored. Stir beaten yolks into the squash mixture. Beat egg whites (at room temperature) until stiff but not dry. Gently fold in the squash mixture. Spoon into 6 ungreased 6-ounce soufflé’ dishes. Bake at 375 degrees F for 20 minutes or until puffed and lightly browned. Sprinkle each with toasted almonds and serve immediately.
Source: State of South Carolina Department of Agriculture
Butternut Squash Gratin
1 whole butternut squash, about 1# each
2 tablespoons unsalted butter
3 cups halved and sliced onions
3 cups peeled, cored, sliced apples
3 tablespoons flour
1/2 cup unsalted chicken broth
3/4 cup fresh breadcrumbs
3/4 cup grated sharp cheddar cheese
1/2 pound sliced bacon, crisply cooked, drained, and crumbled
Peel squash and cut it in half lengthwise. Remove center seeds and strings, and then slice thinly. Heat butter in a skillet, over a medium flame. Add onions and sauté for 10 minutes. Combine apples and flour-toss to coat well. Place half of the squash into a buttered 9x13x2-inch baking dish or hotel pan. Arrange half the apples in a layer on top of the squash and place the remaining squash on top of the apples. Cover with the remaining apples. Top with the sautéed onions. Pour stock over all. Bake @ 350 degrees for 45 minutes, until squash is tender combine breadcrumbs, cheese, and bacon-mix well. Spread the mixture over the gratin. Bake @ 350 degrees for 15-25 minutes, until lightly browned remove from heat and allow to cool slightly before serving. Serve hot.
Source: TJ Hill – Appetites Catered
This article was originally published in Suite 101.
Jennifer Wickes is the editor at “Cookbook Reviews” and “Cooking With The Seasons”, which has been voted to be one of the Top 100 Culinary Sites on the Internet!