Butternut Squash

Curried Butternut Squash Bisque

• 1 medium Butternut squash (approx 1 ¾ lb)
• 1 T. butter
• ¾ cup onion
• 1 clove garlic, minced
• 1 large apple, peeled, cored and chopped
• 1 t. curry powder
• ¼ t. grated nutmeg
• 2 T. flour (all purpose or whole wheat)
•  4 C. chicken (or vegetable) broth
• 1 T. tomato paste
• ½ C. half and half (heavy cream or milk)
• 1 T. minced fresh sage or ½ t. dried sage (plus whole sage leaves to garnish)
• salt and pepper to taste

Preparation:

1.    Preheat oven to 350F.

2. Halve and seed the squash.  Wrap in foil and bake for 1 ½ hours, or until squeezable to the center.  Remove and cool enough to handle, scoop out the pulp.  Set aside.

3. Melt the butter in a large soup pot.  Add onion, garlic and apple and cook over low heat until soft, about 10 minutes.  Add curry, nutmeg, and flour until the flour disappears. 

4. With a food processor or food mill, puree the onion-and-apple mixture along with the squash and 1 cup of broth.  Return the puree to the pot and stir in the tomato paste, half-and-half (or milk), minced sage, remaining 3 cups of broth, and salt and pepper to taste.  Heat over medium heat, stirring constantly, until beginning to boil.  Garnish with sage leaves and serve. 

Butternut Sage Orzo

• 1 cup onion (chopped)
• In large frypan sauté over medium heat in 1 tablespoon oil until tender, about 6 minutes
• 1 clove garlic (minced)

Add and sauté until fragrant, about 1 minute

• 1 butternut squash (peeled, seeded, and cut into ½-inch)

Add and stir to coat

• ½ cup vegetable or chicken broth
• ½ cup white wine or additional broth

Add and simmer until squash is almost tender and liquid is absorbed, about 10 minutes

• 4 cups water or broth
• 1 cup orzo

While squash cooks bring liquid to a boil in a large saucepan and add orzo.  Boil until tender but still firm to bite, about 8 minutes.  Drain, transfer to a large bowl.  Stir in squash mixture. 

• ½ cup parmesan cheese (grated)
• 2 tablespoons fresh sage (chopped; or 1 ½ teaspoons dried)

Stir in.  Salt and pepper to taste. 

Squash Cookies

Ingredients:

• ½ cup butter, softened
• ¾ cup white sugar
• ¾ cup packed brown sugar
• 2 eggs   
• 1 ½ cups mashed, cooked butternut squash
• 1 ½ cups all-purpose flour
• 1 cup whole wheat flour
• 1 t. baking soda
• 2 t. ground cinnamon
• ½ t. salt
• ½ t. ground nutmeg                           
• ¼ t. ground ginger   
• 1 cup raisins
• 1 ½ cups chopped pecans (or nut of your choice)   
• ¼ t. ground allspice   
• 2 ½ t. baking powder

(optional: replace raisins with 1 cup chocolate chips)

1. Preheat oven to 375F.

2. In a large mixing bowl, cream butter and sugars until fluffy.  Beat in the eggs and squash.  In separate bowl, sift together the flour, baking soda, baking powder, and spices; add to the mixture, stirring until well blended.  Stir in raisins and nuts.  Spoon onto cookie sheets spacing cookies 2 inches apart. 

3. Bake for 10-12 minutes in the preheated oven, until edges are golden.