Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
The following recipes are for Bob Stinnette, and any other gardeners looking for recipes to make with their bounty of butternut squash.
All of the following recipes are from the Arkansas Democrat-Gazette archives.
This version from a Seattle Times story is simple and straightforward, but it could easily be dressed up or flavored with any spices you like. Curry powder, cumin, chile powder, cinnamon and nutmeg all work well with butternut squash. Using coconut milk in place of the whipping cream would add a nice tropical flavor.
Super Simple, Really Good Roasted Butternut Squash Soup
1 large butternut squash
Olive oil
Salt and ground black pepper
1 large yellow onion
2 tablespoons of butter or olive oil
3 ½ cups chicken or vegetable stock
¼ cup whipping cream, optional
Sour cream for dolloping, optional
Italian parsley, for garnish
Heat oven to 400 degrees.
Carefully cut the squash in half lengthwise (it's easier if you cut the stem off first), then scoop out the seeds and stringy insides. Put a half-inch or so of water in a baking pan, and set the squash in it, cut side up; drizzle with olive oil, rubbing it around to coat, and sprinkle liberally with salt and pepper. Roast on middle rack of the oven for 45 minutes to 1 hour, until the flesh is soft. Let cool for about 20 minutes.
Chop the onion and saute in butter over medium heat in a large pot, sprinkling with a little salt and pepper. Remove from heat when the onion is soft.
Add the flesh of the butternut squash, scooping it out with a spoon; discard the skin.
Pour in enough stock to cover; bring to a boil, then reduce heat and simmer, stirring occasionally, about 15 minutes.
Blend with an immersion blender or in batches in a traditional blender until smooth. Stir in cream, if using; taste and season with salt and pepper (it'll need some of both).
Garnish each bowl with a dollop of sour cream, if desired, and chopped Italian parsley, plus a little pepper over the top.
Makes 4 servings.
This one adds carrots and apples. It appeared in a Universal Press Syndicate story.
Butternut Squash and Carrot Soup
2 large butternut squash
4 tablespoons olive oil
2 pounds carrots, peeled and chopped
3 Granny Smith apples, peeled, cored and chopped
1 to 2 yellow onions, finely chopped
3 shallots, minced
2 tablespoons minced garlic
Ground cardamom to taste
8 cups water
Salt and pepper to taste
2 cups heavy cream
Chopped chives
Heat oven to 350 degrees. Cut squash in half and remove seeds. Bake, skin side down on a baking sheet, for 30 minutes, or until flesh is soft. Scoop flesh out of skins.
In a large saucepan, heat olive oil. When hot, add carrots, apples, onions, shallots, garlic and cardamom, if using. Cook for 2 minutes; add squash. Add water and bring to boil; lower heat and simmer 45 minutes. Add salt and pepper to taste. Puree soup in batches in food processor or blender. (Keep the batches small to prevent hot splatters.) Pour pureed soup back in saucepan, add cream and adjust seasoning. Garnish with chopped chives.
Makes 6 servings.
If soup doesn't appeal to you, maybe you'll enjoy this dish.
Garlic and Herb Roasted Winter Squash and Potatoes
6 cups peeled and cubed butternut squash or other winter squash
1 pound assorted small potatoes such as fingerling, red or gold, quartered or halved
1 medium yellow onion, peeled and quartered
4 to 6 cloves garlic, smashed
1 tablespoon fresh rosemary leaves
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/4 cup olive or vegetable oil
Salt and ground black pepper to taste
Heat oven to 425 degrees. In a large bowl, combine all ingredients and toss well. Transfer mixture to large rimmed baking sheet or shallow roasting pan. Roast, uncovered, stirring occasionally, until squash and potatoes are tender, about 45 minutes.
Makes about 6 servings.
Send recipe contributions, requests and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:
kbrant@arkansasonline.com
Please include a daytime phone number.
Food on 08/01/2018