Saturday, November 10, 2007

Winter Squash!!

Well, I reckon most of you now have more winter squash than you know what to do with, so I invite everyone to share their favorite squash recipe so that everyone can get some ideas. Feel free to post your recipe using the "comments" link or email it to me and I'll post it. To start off, here's a nice recipe from Laurie. Also, do check out http://www.recipesource.com/ for a nice, search-able recipe archive.
peace,
Mary

Butternut Squash Risotto
This recipe is for 2-4 servings.

1-2 cups arborio rice (and a small amount of oil or butter)
1 quart chicken or vegetable stock
1 bunch fresh chopped sage
1 onion, chopped
1/4 cup balsamic vinegar
1/4 cup molasses
2 Tablespoons butter
1 squash, peeled and sliced
garnish rice with Parmesan cheese - 1/2 to 3/4 cup. Try it with 1/2 cup first.

Put sliced squash on cookie sheet - salt & pepper it.
In frying pan, melt butter until it browns.
Put sage in butter and saute for a couple minutes.
Add balsamic vinegar and molasses.
Drizzle sage mixture over squash.
Put squash in oven to soften for about 45 minutes at 350 degrees.
Puree squash. It can now freeze or refrigerate it. It will keep in the fridge for about 1 week.

Risotto: Saute onion in oil or butter in bottom of 2-3 quart pan.
Add rice. Add small amount of stock, stirring until creamy.
Keep adding small amounts of stock and stirring, for about 30 minutes.
Stir in pureed squash. Stir in parmesan cheese.

4 comments:

Mary said...

Kathy suggests:
My squash strategy is this: since it is called a "share," I find friends and neighbors and offer them a squash. This gives an opportunity to tell the story of the farm and the CFK. Then the squash that are left, I bake and mash and freeze in portion sizes, and have them available for a side dish when the spirit moves me. Or to pop in a stew to make it more hearty. Or to put in a muffin recipe in lieu of pumpkin (but I have plenty of that in my freezer, too!)
It's simple. It's yummy.

Mary said...

Another farm member, Carrie, suggests:
Michael’s Mexican Butternut Squash Soup

2-3 Tablespoons butter
1 butternut squash, peeled and chunked in bite-sized pieces
1 large potato, peeled and chunked
1 green pepper, chopped in 1 inch pieces
1 jalapeno pepper, seeded and diced
1 large onion, chopped
3-4 cloves of garlic, chopped or pressed
2 ½ tsp. Chili powder; 1 ½ to 2 tsp. Salt; 1 tsp. Cumin; 1 tsp. Coriander; 1 tsp. Oregano
Fresh or dried cilantro
6 cups chicken or vegetable broth
1 15 or 16 oz. can stewed tomatoes
1 can black beans, drained and rinsed
1 can corn niblets, drained
1 cup coconut milk

Saute squash, potato, peppers, onion, and garlic in butter. Cook covered on low heat about ½ hour or until tender. Stir in seasonings except for cilantro. Add broth, coconut milk and stewed tomatoes, bring to a boil, turn heat down and simmer 30 minutes to blend flavors. Mash some of the mixture right in the pot to preferred texture. Add beans, corn and cilantro. Heat through. Yum!

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Princy said...

i think this this dish would be very delicious so i would like to taste it.

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