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March 23rd, 2009 No Comments

DELICIOUS DISH – Butternut Squash Reader Recipes ::

All of these look amazing.  Thanks for sharing ladies.

Spiced Butternut Squash with other yummy stuff (Reader Jenny via Greedy Gourmet. Check out her pic!)

  • 1 butternut, seeds removed, cut into 2.5cm (1 in) cubes
  • 2 red onions, cut into 8 wedges each
  • 5ml (1 tsp) ground ginger
  • a pinch of nutmeg
  • 7.5ml (1½ tsp) ground cinnamon
  • 10ml (2 tsp) brown sugar
  • a pinch of salt
  • 30ml (2 tbsp) olive oil
  • a dash of Tabasco sauce
  • 400g (14 oz) chickpeas, drained
  • 100g (3½ oz) raisins, soaked in boiling water for a few minutes, then drained
  • 210g (7 oz) couscous
  • 300ml (10 fl oz) vegetable stock
  1. Preheat the oven to 200°C/fan 180°C/400°F/gas mark 6. Put the butternut and onions in a roasting tin. Mix together the spices, sugar, salt, oil and Tabasco and use about half of this mixture to baste the vegetables. Cover with foil and roast for 20-25 minutes.
  2. Remove the foil and add the chickpeas and raisins, together with the remaining spice mixture, then return to the oven for a further 20-25 minutes, until caramelised.
  3. Put the couscous in a heatproof bowl. Pour the stock over, cover and leave to stand for 10 minutes.
  4. Fluff up the couscous with a fork, divide evenly among plates and pile the spiced vegetables on top of the couscous and serve hot.

Delicata Squash Bisque  (RBNS Reader Melissa via Vegan Yum Yum)
Serves 4 large bowls, 6-8 Cups

Soup Ingredients: 3 Pounds Delicata Squash, (2 pounds after prepping), Olive Oil, 4 Cups Rich Vegetable Broth, 1 tsp Thyme, Lots of Black Pepper, 1 1/2 tsp Salt, more or less to taste

Cashew Cream Ingredients: 1 Cup Raw, Unsalted Cashews, 1 Cup Rich Vegetable Broth, divided

Preheat oven to 400º F.

Peel squash and chop off the ends.  Halve the squash and scrape out the seeds.  Place on a baking sheet cut-side down and brush lightly with oil.  Bake for 30-40 minutes until tender and beginning to brown.  Flip squash before the baking is finished if needed to prevent burning.

Meanwhile, add the cashews to your blender and 1/2 cup of veggie broth. Begin pulsing to incorporate, eventually turning the blender all the way on while slowly adding the other 1/2 cup of broth. Once all the broth is added (1 cup total), let the blender run for 1-2 minutes until very, very smooth. Set cream aside.  If your blender can’t get the cream completely smooth, strain before adding it to the soup.

Remove squash from the oven. Using a spatula, transfer it into a large soup pot. Break up the squash into chunks with a spoon or your spatula and add 4 cups of veggie broth, thyme, and black pepper. Bring to a boil then turn down the heat and let simmer for 20 minutes, covered.

Working in batches if needed, blend the soup until very smooth, being careful not to overfill your blender. My 64 oz blender fit the entire batch of soup.

Return the blended soup to the pot and add all but 1/4 cup of the cashew cream. Season with salt and more pepper. How much salt you add with depend on how salty your broth is to begin with. I thought 1 1/2 tsp salt was perfect for my batch, but yours might differ.

Remove soup to bowls (or mugs!) and garnish with extra cashew cream drizzled on the top and some fresh black pepper.  Little squigglies of cream look nice, but you can also draw hearts or stars or swirls, whatever!

Bonnie’s Stuffed Butternut Squash (Reader Bonnie)

Ingredients: Butternut Squash, 1 Onion, 1 Large Apple, Ginger, Bread Crumbs, White Wine or Beer, Salt and Pepper, Cayenne Pepper

Halve a butternut squash lengthwise, then set on cookie sheet or foil and roast at 400 until soft.  Put aside.

Dice one onion (red or white) and one large apple (green works well)

Dice an inch or so of ginger

Saute onion in oil until soft, then add the apple and ginger, saute until just golden brown.  Turn off heat, add cup of breadcrumbs and half a cup of white wine or beer.

Now, scoop out squash flesh, leaving enough to keep “boats” intact.  Add squash to pan.  Mix everything, adding more of your liquid if needed.  You could also use stock, or cider.  Season liberally with salt and pepper.  Add two pinches cayenne pepper.

Stuff the squash halves.  Sprinkle top with more breadcrumbs and a little salt and pepper.  Put back in oven until tops are brown.

**You can also add chicken or bacon.