Ingredients

• 500g butternut squash flesh
• 110g sugar
• 75g butter, softened
• 4 eggs
• 150g flour (self-rising, or ordinary + 1 tsp. baking powder)
• 80g ground hazelnut or almond powder

Preparation

Steam the butternut squash flesh, if uncooked, and turn it into a smooth purée. Let cool. Preheat the oven to 170C. Separate the whites of the eggs, and beat to stiff peaks. Cream the softened butter and the sugar. Add the egg yolks, flour, baking powder (if using), and butternut purée. Finish by folding in the beaten egg whites. Turn out into a rectangular cake pan, buttered and flowered, around 5–6cm high. Bake 50 minutes: the cake is cooked when the tip of a knife comes out clean. Let cool a bit, then cut into squares or turn out.

Partenamut

Ingredients

• 1 small butternut squash, halved
• 3 small leeks, cut into rings
• 2 garlic cloves, minced
• 4 slices bacon, diced (optional)
• 1 1/4 c. risotto rice
• 1 c. heavy cream, plus extra if needed
• 1/2 c. Parmesan, grated, plus extra for serving
• 4 c. vegetable stock, warm
• 1/4 c. white wine
• 3 springs thyme
• 6-10 sage leaves
• olive oil (can be flavored, e.g. thyme)

Preparation

Add squash halves to a dish, drizzle with olive oil, and season with salt and pepper. Bake for 45 minutes at 375F, or until the squash is soft.

Meanwhile, add the bacon to a pot and render on medium-low heat until crispy. Reserve the bacon bits. Alternatively, replace with oil to make the recipe vegetarian. Fry the sage leaves in oil until crispy, about 1 minute. Set aside.

Add the leeks and cook for 5 minutes, then garlic and cook for 1 minute more. Add rice and thyme, and cook for 2–3 minutes. Deglaze with the wine. Add the vegetable stock, one ladle at a time, making sure that it is mostly absorbed before adding more. Cook until no stock remains, stirring often.

Scoop out the flesh of the squash and add to a food processor with the cream. Blend until smooth and season with more salt and pepper.

When the risotto is almost ready, add the squash and the parmesan. Season again, and add more cream if needed to thin the risotto. Serve topped with sage, bacon, more parmesan, and olive oil.

Nudo

Ingredients

• 1 (2 1/2-pound) spaghetti squash, halved lengthwise and seeded
• 6 tablespoons extra-virgin olive oil, plus extra for drizzling
• Salt and pepper
• 2 teaspoons grated lemon zest plus 7 teaspoons juice
• 1 (15-ounce) can chickpeas, rinsed
• 2 ounces feta cheese, crumbled (1/2 cup)
• ½ cup coarsely chopped fresh parsley
• 4 scallions, sliced thin on bias
• 2 tablespoons chopped toasted pistachios

Preparation

1. Adjust oven rack to middle position and heat oven to 375 degrees. Brush cut sides of squash with 2 tablespoons oil and season with salt and pepper. Place squash, cut side down, on rimmed baking sheet. Roast squash until just tender and tip of paring knife can easily be slipped into flesh, 40 to 45 minutes. Transfer squash to wire rack, cut side up, and let cool completely, about 1 hour.

2. Combine lemon zest and juice, remaining 1/4 cup oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Holding squash over bowl, use fork to scrape flesh from skin into strands; discard skin.

3. Add chickpeas to bowl with squash and toss gently to coat with dressing. Transfer to serving platter and sprinkle with feta, parsley, scallions, and pistachios. Drizzle with extra oil before serving.

Ingredients

• 4 acorn squash (about 1 pound each), halved lengthwise and seeded
• 3 tablespoons extra-virgin olive oil, plus more for brushing
• Kosher salt and freshly ground pepper
• 3 tablespoons unsalted butter
• 1 1/2 cups diced celery
• 2 leeks, halved lengthwise and sliced crosswise 1/4 inch thick
• 2 Granny Smith apples, peeled and diced
• 2 teaspoons finely chopped thyme
• 10 ounces day-old rustic rye bread—crusts removed, bread cut into 1/2-inch dice (about 6 cups)
• 7 ounces vacuum-packed cooked chestnuts
• 1/2 cup chopped parsley
• 1/3 cup heavy cream
• 1/3 cup vegetable stock or low-sodium broth

Preparation

Preheat the oven to 350°. Brush the cut sides of the squash with olive oil and season the cavities with salt and pepper. Place the squash cut side down on two baking sheets and roast for about 25 minutes, until just tender.

Meanwhile, in a large skillet, melt the butter in the 3 tablespoons of olive oil. Add the celery, leeks and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the apples and thyme and cook over moderately high heat until the apples just start to soften, about 5 minutes. Scrape the mixture into a large bowl. Add the bread, chestnuts, parsley, cream and stock and toss well. Season with salt and pepper.

Turn the squash cut side up. Spoon the stuffing into the cavities and bake until the squash are tender and the stuffing is golden brown, about 20 minutes. Transfer to plates and serve.

Food & Wine

Ingredients

• 1 small butternut squash (2 1/4 pounds)
• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• Salt and freshly ground pepper
• 1 cup Italian pine nuts (3 1/2 ounces)
• 1 large shallot, minced
• 1 teaspoon tomato paste
• 1/2 cup dry white wine
• 1 cup low-sodium chicken broth
• Pinch of saffron threads
• Finely grated orange zest
• 1/2 cup Parmigiano-Reggiano shavings

Preparation

Preheat the oven to 350°. Peel and slice the butternut squash 1/2 inch thick; spread on a baking sheet, drizzle with olive oil and season with salt and pepper. Cover with foil and roast until tender but not browned, 45 minutes. Meanwhile, spread the pine nuts on a baking sheet and toast until golden, 4 minutes.

Transfer the squash to a food processor and puree until smooth. Set aside 1 cup of the puree and reserve the rest for another use.

Heat the 1 tablespoon of olive oil in a pressure cooker. Add the shallot and cook over moderate heat, stirring, until softened, 4 minutes. Add the pine nuts and tomato paste and cook, stirring, for 2 minutes. Add the wine and boil until reduced to 2 tablespoons, 5 minutes. Add the broth. Cover and cook at 15 PSI (see Note) for 7 minutes. Place the pressure cooker in the sink and run cold water over the lid to depressurize it rapidly; remove the lid once it can be released without force.

Return the pressure cooker to medium heat, uncovered, and bring the contents to a boil. Allow the liquid to reduce until the pine nuts are suspended in a thick sauce, about 4 minutes. Stir in the reserved squash puree and saffron and cook until heated through. Stir in a tablespoon of water if the puree is too thick. Season with salt and pepper. Spoon the mixture into bowls, garnish with orange zest and the cheese shavings and serve.

Food & Wine

Ingredients

For dough:

• 1 1/4 cups all-purpose flour
• Kosher salt and pepper
• 1 stick unsalted butter, frozen
• Ice water

For filling:

• 1 pound butternut squash—peeled, seeded and cut into 1/4-inch-thick slices
• 1 pound kabocha squash—peeled, seeded and cut into 1/4-inch-thick slices
• 1 red onion, cut through the core into 1/2-inch wedges
• 1/4 cup extra-virgin olive oil
• 2 teaspoons Madras curry powder
• Kosher salt and pepper
• 1/2 cup sour cream
• 1/2 cup shredded Manchego, plus more for serving

Preparation

In a large bowl, whisk the flour with 3/4 teaspoon each of salt and pepper. Working over the bowl, grate the frozen butter on the large holes of a box grater. Gently toss the grated butter in the flour. Stir in 1/3 cup of ice water until the dough is evenly moistened. Scrape out onto a work surface, gather up any crumbs and knead gently just until the dough comes together. Pat into a disk, wrap in plastic and refrigerate until chilled, about 1 hour.

Meanwhile, preheat the oven to 425°. On a large rimmed baking sheet, toss the butternut and kabocha squash and the onion with the olive oil and curry powder. Season generously with salt and pepper. Roast for 15 to 20 minutes, until the squash is tender but not falling apart. Let cool.

Increase the oven temperature to 450°. On a lightly floured work surface, roll out the dough to a 14-inch round. Carefully transfer to a parchment paper–lined baking sheet. Spread the sour cream over the dough, leaving a 1 1/2-inch border. Sprinkle 1/4 cup of the cheese on top. Arrange the squash and onion over the sour cream and sprinkle the remaining 1/4 cup of cheese on top. Fold the pastry edge up and over the vegetables to create a 1 1/2-inch border.

Bake the squash galette for 30 to 35 minutes, until the crust is browned; let cool slightly. Sprinkle with shredded cheese, cut into wedges and serve warm.

Food & Wine

Ingredients

• One 2-pound butternut squash—peeled, seeded and cut into 3/4-inch pieces (6 cups)
• 1/4 cup plus 2 tablespoons red wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon honey
• Kosher salt
• Pepper
• 3/4 pound whole-wheat fusilli
• 1/4 cup plus 1 tablespoon unrefined hazelnut oil
• 1 head of Treviso or 1/2 a small head of radicchio, thinly sliced
• 1/2 cup packed parsley leaves
• Shaved Pecorino Tuscano or Romano, for serving

Preparation

Preheat the oven to 425°. On a rimmed baking sheet, toss the squash with 1/4 cup of the vinegar, the olive oil and honey and spread evenly on the baking sheet. Season with salt and pepper. Roast for about 35 minutes, tossing halfway through, until browned and glazed.

Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain. Toss with 3 tablespoons of the hazelnut oil.

In a large bowl, whisk the remaining 2 tablespoons each of vinegar and hazelnut oil. Stir in the squash, Treviso and parsley, then fold in the pasta. Season with salt and pepper. Serve warm or at room temperature with shaved pecorino.

Food & Wine

[CP: This recipe is really flexible. I made it with zucchini and summer squash (sauteeing rather than baking), and substituting the farmer’s cheese for crumbled feta, and it came out great.]

Ingredients

• 6 large poblanos (about 1 1/2 pounds)
• 2 large butternut squash (4 pounds total)—peeled, halved, seeded and sliced 1/2 inch thick
• 1/2 cup plus 1 tablespoon extra-virgin olive oil
• 1 1/2 teaspoons coarsely chopped thyme
• Salt and freshly ground black pepper
• 1 large white onion, thinly sliced
• 3 large garlic cloves, thinly sliced
• 1 teaspoon coarsely chopped oregano
• 1/2 cup heavy cream
• 3/4 cup crème fraîche or sour cream
• 8 ounces Monterey Jack cheese, shredded
• 8 ounces farmer cheese (crumbling, dry cottage cheese style cheese)
• Toasted pumpkin seeds, for serving

Preparation

Preheat the oven to 400°. Roast the poblanos directly over a gas flame or under the broiler, turning, until they are charred all over. Transfer the chiles to a bowl, cover tightly with plastic wrap and let them cool. Peel, stem and seed the chiles, then cut them into thin strips.

Brush the butternut squash with 6 tablespoons of the olive oil and spread it on 2 large rimmed baking sheets. Sprinkle with 1 teaspoon of the thyme and season with salt and pepper. Roast for about 25 minutes, until the squash is tender, shifting the pans from top to bottom and front to back halfway through baking. Increase the oven temperature to 425°.

Meanwhile, in a large, deep skillet, heat the remaining 3 tablespoons of olive oil. Add the sliced onion, garlic, oregano and the remaining 1/2 teaspoon of thyme and cook over moderate heat, stirring occasionally, until the onion is softened and fragrant, about 8 minutes. Add the poblano strips and cook until they are very tender, about 5 minutes. Add the heavy cream and simmer until thickened, about 5 minutes. Remove from the heat. Stir in the crème fraîche and season the poblano mixture with salt and pepper.

Spoon half of the poblano mixture into a large baking dish and top with half of the butternut squash and half of the Monterey Jack and farmer cheeses. Repeat with the remaining poblano mixture, butternut squash and both cheeses. Bake in the center of the oven for about 30 minutes, until the gratin is golden and bubbling. Let the gratin rest for 10 minutes. Garnish with the pumpkin seeds and serve.

Food & Wine

Ingredients

• 1 small butternut squash, peeled, diced
• 1 onion, chopped
• 6 garlic cloves
• 1 tablespoon olive oil
• 2 granny smith apples, peeled and chopped
• 6 cups chicken or vegetable stock
• ½ cup heavy cream
• ½ cup coconut milk
• 2 tablespoons chopped fresh parsley
• 2 tablespoon chopped fresh basil
• Garnish: crème fraiche and sweet chili sauce

Preparation

Preheat oven to 400F. Toss squash, onion and garlic with olive oil and spread in a roasting pan or baking sheet. Season with salt and pepper. Roast for 20 minutes, add diced apple, and continue roasting another 10-20 minutes.

Place squash mixture into blender with about half the chicken stock; puree. Add remaining chicken stock, cream, coconut milk and herbs; pulse until smooth. Alternatively use an immersion blender.

Return to saucepan and reheat. Serve with a dollop of crème fraiche and garnish with sweet chili.

Edible Nashville

Ingredients

• 1 lg. butternut squash (or 4 medium sweet potatoes)
• 1 tbsp. flaked almonds
• 2 tbsp. oil
• 2 medium onions, chopped
• 1 tsp. garlic powder
• 3 slices ginger, or 1/2-1 tsp. dried ginger
• 1 red chili, deseeded and sliced, or 1/2 tsp. crushed red pepper
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 1 tsp. mustard seeds
• 1/2 tsp. turmeric
• 3/4 c. coconut milk (about half of a standard 14.5 oz can)
• 1-1.5 c. baby spinach, roughly chopped
• 2 tbsp. cilantro, chopped

Preparation

Peel the squash or sweet potatoes. Discard the seeds and cut the flesh into 1-inch pieces. Toast the almonds in a non-stick frying pan over medium heat for 5-7 minutes and set aside. Heat the oil in a large saucepan and cook the onions until lightly browned, stirring regularly, 12-15 minutes. Add the garlic, ginger, chili, coriander, cumin, mustard seeds, and turmeric. Reduce heat to low and cook until fragrant, 3-5 minutes, stirring regularly. Add the squash or sweet potatoes and coconut milk. Stir and cover, simmer for 20 minutes until just tender. Add the spinach and cilantro, and stir until the spinach is just wilted. Serve with rice, topped with almonds.

Penzey’s Spices