Cubed and seasoned butternut squash is ready for the oven.
My favorite time of the year is now here, when the air is crisp and colorful leaves swirl to the ground. It is the time when I most feel like cooking and baking, and of course, eating.
I have been seeing a lot of delicious-looking recipes for one of my favorite squash varieties, the butternut squash. I enjoy it as much as, if nor more than, candy.
Maybe that’s because it goes so well with some butter and brown sugar, two more of my favorites. Here are some recipes for you just in case you are feeling the love for some butternut squash like I am. Hope you enjoy them and that you all had a very nice summer, despite the fires and smoke.
Butternut squash pie
The recipe calls for baking the squash for best results, but if you prefer to boil it, remember to drain it well before mashing.
Crust for a 1-crust, 9-inch pie, unbaked
1 butternut squash, about 2 pounds (2 cups mashed)
3 tablespoons melted butter
1 cup whipping cream
3/4 cup brown sugar, firmly packed
3 tablespoons maple syrup
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon allspice
2 large eggs, lightly beaten
Sweetened whipped cream
Place crust in a 9-inch, deep-dish pie plate. Trim and crimp edges. Cover and place in freezer while filling is being prepared.
Preheat oven to 350. Cut butternut squash in half lengthwise; remove seeds and pulp. Place squash halves, cut sides up, in a shallow baking dish or pan. Bake, uncovered, for 50 to 55 minutes or until squash is tender, basting frequently with butter. Let squash cool enough to handle. Scoop out and mash pulp. Place 2 cups mashed pulp in a large bowl.
Add 1 cup whipping cream, brown sugar, maple syrup, cinnamon, salt, ginger, allspice and the beaten eggs to mashed squash pulp; whisk until well blended. Pour mixture into prepared pastry shell.
Bake pie for 40 to 50 minutes, or until set in center. (Shield piecrust with strips of aluminum foil or a pie shield to prevent excessive browning, if necessary). Cool completely. Garnish each serving with a dollop of sweetened whipped cream; sprinkle each dollop with cinnamon.
Caramelized butternut squash
2 medium butternut squash (4 to 5 pounds total)
6 tablespoons unsalted butter, melted
1/4 cup light brown sugar, packed
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 400. Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet.
Add the melted butter, brown sugar, salt and pepper. Toss all ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize.
While roasting, turn the squash a few times with a spatula, for even browning. Taste to see if seasonings need adjusting and serve hot. Makes 6 to 8 servings.
Butternut squash and sage cream sauce
Great with pasta.
1 2-pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes
1 tablespoon olive oil
3 tablespoons unsalted butter
8 large sage leaves
1/3 cup minced shallots
1 cup chicken stock
1/4 cup finely grated Parmesan cheese
1/4 cup heavy cream
Freshly ground black pepper
Preheat oven to 425. Place squash in a large bowl and toss with olive oil until evenly coated. Transfer squash to a rimmed baking dish, arranging in a single layer, and place in oven until browned around the edges, about 30 minutes, tossing halfway through. Remove from oven and set aside.
In medium saucepan, melt butter. When foaming subsides, add in sage leaves and cook until they darken and crisp and butter browns slightly. Transfer sage leaves to paper towel lined plate. Add shallots to pan and saute until softened, about 5 minutes. Add in chicken stock and squash, bring to a boil, then reduce to a simmer, cover, and cook until squash is completely tender, about 10 minutes.
Using a stick blender, or transferring to the jar of a regular blender, puree until completely smooth.
Stir in Parmesan cheese and heavy cream and cook until warmed through, about 2 minutes. Season with salt and pepper to taste. Either crumble reserved sage into sauce, or use as a garnish. Use immediately. Makes about 3 cups.
Butternut squash fries
1/2 butternut squash
Ketchup or syrup, if desired, for serving
Preheat oven to 425. Peel and seed the butternut squash and cut into fries.
Place on a baking sheet (with sides) that has been coated with cooking spray. Cover lightly with salt.
Place baking sheet in preheated oven and bake for about 40 minutes, turning fried halfway through baking. Fries are done when they begin to brown on the edges and start to become crisp. Serve with ketchup or syrup, if desired.