Butternut squash recipes

Gingered Butternut Squash Soup with Spicy Pecan Cream

Ingredients

1. 2 large butternut squash (5 1/2 pounds), halved lengthwise and seeded
2. 1 tablespoon extra-virgin olive oil
3. 3/4 cup pecans (2 ounces)
4. 2 tablespoons unsalted butter
5. 1 large onion, cut into 1/2-inch dice
6. 1 small fennel bulb—halved, cored and cut into 1/2-inch dice
7. One 1 1/2-inch piece of fresh ginger, peeled and finely chopped
8. 6 cups chicken stock
9. One 14-ounce can of unsweetened coconut milk
10. 3/4 cup chilled heavy cream
11. 1 teaspoon hazelnut oil
12. 1/8 teaspoon cayenne pepper
13. Kosher salt
14. 1 1/2 tablespoons fresh lemon juice

1. Preheat the oven to 350° FRub the cut sides of the squash with the olive oil and set them, cut side down, on a large rimmed baking sheet. Bake the squash for about 1 hour, or until very tender. Remove from the oven and let stand until cool enough to handle. Spoon the squash flesh into a large bowl; discard the skins.
2. In a pie plate, toast the pecans for about 8 minutes, or until lightly browned and fragrant; let the nuts cool.
3. In a large pot, melt the butter. Add the onion, fennel and ginger and cook over moderate heat until softened, about 8 minutes. Add the squash and the chicken stock, cover and simmer for 20 minutes, stirring occasionally. Uncover the pot and continue cooking until the squash starts to fall apart, about 10 minutes. Remove from the heat and stir in the coconut milk.
4. Meanwhile, in a food processor, pulse the pecans until they are finely chopped. In a medium bowl, beat the cream until soft peaks form. Fold in the chopped pecans, hazelnut oil and cayenne pepper and season with salt.
5. Working in batches, puree the squash soup in a blender until smooth. Stir in the lemon juice and season with salt. Ladle the soup into bowls, top with a dollop of the pecan cream and serve.

Butternut Squash Glazed Tart

Ingredients

1. One 1-pound neck of butternut squash—peeled, halved lengthwise and sliced 1/4 inch thick
2. 2 tablespoons unsalted butter, melted
3. 2 tablespoons sugar
4. 8 ounces all-butter puff pastry, chilled
5. 4 ounces cream cheese, softened
6. 1/8 teaspoon cinnamon
7. 2 tablespoons apricot preserves, melted
8. 2 tablespoons chopped toasted pecans

1. Preheat the oven to 375° F. ne a baking sheet with parchment paper and butter the paper. Brush the squash with the melted butter and sprinkle with 1 1/2 tablespoons of the sugar. Roast for about 45 minutes, flipping the squash slices halfway through, or until softened. Let cool.


Meanwhile, roll out the pastry to a 14-by-6-inch rectangle and transfer it to a parchment paper–lined baking sheet. Prick the pastry all over with a fork and refrigerate until firm, about 5 minutes. Top with another sheet of parchment paper and a flat cookie sheet and bake for about 30 minutes, until the pastry is lightly golden on the bottom but not set. Remove the top cookie sheet and parchment and bake for 10 minutes longer, until the pastry is golden and crisp. Let cool.
4. Blend the cream cheese with the cinnamon and the remaining 1/2 tablespoon of sugar and spread it on the pastry. Arrange the squash slices on top. Brush with the apricot preserves and sprinkle with pecans. Cut into slices and serve

Winter Squash Gnocchi with Brown Butter and Sage

Ingredients

1. 1 head of garlic, top third cut off
2. Extra-virgin olive oil, for rubbing
3. 1 pound baking potatoes
4. One 2-pound butternut squash—peeled, seeded and cut into 2-inch pieces
5. 2 large egg yolks, at room temperature
6. 1/4 cup fresh ricotta cheese
7. 2 tablespoons minced flat-leaf parsley
8. Kosher salt
9. 1 1/4 cups all-purpose flour, plus more for dusting
10. 1 stick unsalted butter
11. 10 sage leaves, thinly sliced
12. 1 tablespoon fresh thyme, finely chopped
13. Parmigiano-Reggiano shavings, for serving

1. Preheat the oven to 375º F.lace racks in the lower and middle thirds of the oven. Drizzle the garlic with olive oil, wrap it tightly in foil and roast on the bottom rack of the oven for 50 minutes. Lightly rub the potatoes with olive oil, prick them all over with a fork and bake on the lower rack for 45 minutes, until fork-tender. Line a large baking sheet with foil. Add the squash and rub with olive oil. Bake on the upper rack for about 30 minutes, stirring once, until soft.


Squeeze the roasted garlic cloves out of their skins into a small bowl and mash to a paste. Peel the hot potatoes and pass them through a ricer into a large bowl. Add the hot squash to the ricer and pass it into the bowl with the potatoes. Let cool slightly. Add the egg yolks, ricotta, parsley, 1 tablespoon of salt and 1 tablespoon of the mashed roasted garlic (reserve any extra for another use). Stir until combined. Sprinkle on the 1 1/4 cups of flour and gently stir it in. Scrape the dough onto a floured surface and knead gently until smooth but still slightly sticky.
4. Line a baking sheet with wax paper and dust with flour. Cut the gnocchi dough into 5 pieces and roll each piece into a 3/4-inch-thick rope. Cut the ropes into 1/2-inch pieces and transfer the gnocchi to the baking sheet.
5. Lightly oil another baking sheet. In a large, deep skillet of simmering salted water, cook half of the gnocchi until they rise to the surface, then simmer them for 1 to 2 minutes longer, until cooked through. Using a slotted spoon, transfer the gnocchi to the baking sheet. Repeat with the remaining gnocchi.
6. In a large nonstick skillet, melt the butter over moderate heat and cook until golden brown, about 2 minutes. Add the sage and thyme and cook for 20 seconds. Add the gnocchi and cook for 1 minute, tossing gently. Season with salt and serve, passing the cheese shavings at the table.

Butternut Squash with Homemade Harissa  

Ingredients

1. 3 garlic cloves, 2 thickly sliced
2. Kosher salt
3. 1 tablespoon tomato paste
4. 1 teaspoon freshly squeezed lemon juice
5. 1 tablespoon ancho chile powder
6. 1 tablespoon smoked paprika
7. 1/4 teaspoon cayenne pepper
8. 1/4 teaspoon ground cumin
9. 1/4 teaspoon caraway seeds, ground in a spice grinder
10. 1/2 cup extra-virgin olive
11. 1 1/2 pounds butternut squash-peeled, seeded and cut into 1-inch chunks
12. 2 tablespoons water
13. Freshly ground black pepper       

Preheat the oven to 375°F.  on a work surface, using the flat side of a chef's knife, mash the whole garlic clove to a paste with a pinch of salt. Scrape the garlic paste into a small bowl and stir in the tomato paste and fresh lemon juice. Add the ancho chile powder, smoked paprika, cayenne, cumin and caraway. Gradually stir in 1/4 cup plus 2 tablespoons of the olive oil and season the harissa with salt.

1. In a bowl, toss the butternut squash and sliced garlic with 2 tablespoons of the harissa, the remaining 2 tablespoons of olive oil and the water and season with salt and pepper. Spread the squash in a single layer in an 8-inch square baking dish. Roast in the center of the oven for 1 hour and 15 minutes, or until the squash is tender and browned in spots.

Butternut-Squash-and-Sage Wontons         

Ingredients

1. 4 large garlic cloves, unpeeled
2. 2 sage leaves—1 whole, 1 minced
3. 2 tablespoons plus 1 teaspoon extra-virgin olive oil
4. 1/4 cup walnuts
5. 3/4 pound butternut squash—peeled, seeded and cut into 1-inch cubes
6. 1 medium shallot, minced
7. Salt and freshly ground pepper
8. 24 wonton wrappers
9. 1 tablespoon freshly grated Parmigiano-Reggiano cheese

1. Preheat the oven to 400° F.Arange the garlic cloves and the whole sage leaf on a piece of foil and drizzle with 1 teaspoon of the olive oil. Wrap up the garlic in the foil and roast for about 40 minutes, until the cloves are very soft. Let cool, then peel the garlic.
2. Meanwhile, spread the walnuts in a pie plate and toast for about 5 minutes, until golden brown. Let the walnuts cool, then coarsely chop them.
3. In a medium saucepan, cover the squash with water. Bring to a boil and simmer over moderate heat until tender, about 15 minutes. Drain well and transfer to a bowl. Add the roasted garlic and the sage leaf to the squash and mash with a fork.
4. In a large nonstick skillet, heat 1 tablespoon of the olive oil. Add the shallot and minced sage and cook over moderate heat until the shallot is softened, 3 minutes. Mix the shallot and sage into the mashed squash and season with salt and pepper. Wipe out the skillet.
5. Working with 4 wonton wrappers at a time, mound a rounded teaspoon of squash filling in the center of each wrapper. Brush the edges of the wrappers with water and fold each one into a triangle, pressing the edges to seal. Bring the pointed edges together and press to seal. Transfer the stuffed wontons to a baking sheet and cover them with plastic wrap. Repeat with the remaining wonton wrappers and filling.
6. Oil a steamer basket and set it over simmering water. Arrange half of the wontons in the basket, cover and steam for 5 minutes. Transfer the steamed wontons to a large plate. Repeat with the remaining wontons.
7. Heat the remaining 1 tablespoon of olive oil until shimmering. Add the wontons and cook over moderate heat, turning once, until lightly browned and crisp, 2 minutes per side. Transfer the wontons to a platter, sprinkle with the toasted walnuts and cheese and serve.

Roast Chicken with Butternut Squash         

Ingredients

1. 1 chicken (3 to 3 1/2 pounds), quartered
2. 3 tablespoons olive oil
3. 3/4 teaspoon salt
4. 1/4 teaspoon fresh-ground black pepper
5. 1 small butternut squash (about 2 1/4 pounds), peeled and cut into 1-inch cubes
6. 1 teaspoon dried sage
7. 3 tablespoons water

Heat the oven to 450°. Coat the chicken quarters with 1 tablespoon of the oil, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper. Arrange the chicken quarters, skin-side up, in a large roasting pan. Toss the cubes of butternut squash with the remaining 2 tablespoons of oil, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper, and the sage. Add the cubes of squash to the roasting pan.

Cook, stirring the squash occasionally, until the chicken breasts are just done, about 20 minutes. Remove the pan from the oven and remove the breasts from the pan. Tilt the roasting pan and spoon off most of the fat from the pan. Return the pan to the oven. Continue cooking until the chicken legs and the squash are done, about 10 minutes longer. Remove the chicken and squash from the pan.

Pour off the fat from the roasting pan. Set the pan over moderate heat and add the water. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Boil until reduced to approximately 2 tablespoons. Add any accumulated juices from the chicken. Spoon the sauce over the chicken.

Butternut Squash Turnovers         

Ingredients

1. 1/4 cup extra-virgin olive oil
2. 3 large leeks, white parts only, cut into 1-inch dice (2 cups)
3. 1/2 pound shiitake mushrooms, stems discarded and caps sliced 1/4 inch thick
4. 2 garlic cloves, chopped
5. 2 tablespoons thyme leaves
6. Salt and freshly ground pepper
7. One 2-pound butternut squash—peeled, seeded and cut into 1/2-inch dice
8. 14 ounces all-butter puff pastry, thawed if frozen
9. 3/4 pound fresh goat cheese (1 1/2 cups)
10. 1 large egg, lightly beaten

1. Preheat the oven to 375° F. in a  large skillet, heat 2 tablespoons of the olive oil. Add the diced leeks and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the shiitake and cook, stirring often, until their liquid has evaporated, about 5 minutes. Stir in the garlic and the thyme and cook for 2 minutes. Season with salt and pepper and transfer to a medium bowl.
2. Line a large rimmed baking sheet with parchment paper and lightly oil the parchment. In a large bowl, toss the squash with the remaining 2 tablespoons of olive oil and season with salt and pepper. Spread the squash on the prepared baking sheet and bake for about 25 minutes, until softened and starting to brown. Add the squash to the leeks and mushrooms and toss.
3. Line a large rimmed baking sheet with parchment paper. On a lightly floured work surface, gently roll out the puff pastry to a 12-by-16-inch rectangle about 1/4 inch thick. Cut the pastry into twelve 4-inch squares. Spoon 2 tablespoons of the shiitake-squash mixture onto each square and top with 2 tablespoons of the goat cheese. Lightly brush the edge of the squares with some of the beaten egg. Fold the squares over to form triangles and crimp the edges decoratively with a fork.
4. Arrange the turnovers on the prepared baking sheet about 1/2 inch apart. Brush the tops of the turnovers with the remaining beaten egg. Bake for about 25 minutes, until the pastry is golden brown. Serve warm or at room temperature

Mushroom, Butternut Squash & Gruyère Tart         

Ingredients

1. One 1 1/2-pound butternut squash—peeled, seeded and cut into 1/2-inch pieces
2. 1/4 cup extra-virgin olive oil
3. Kosher salt and freshly ground pepper
4. 2 tablespoons unsalted butter
5. 1 large shallot, thinly sliced
6. 1 pound assorted mushrooms, trimmed and cut into 1-inch pieces
7. 1 teaspoon sherry vinegar
8. 1/4 teaspoon freshly grated nutmeg
9. All-purpose flour, for dusting
10. 14 ounces chilled all-butter puff pastry
11. 2 large egg yolks
12. 1/4 cup crème fraîche
13. 1/4 pound Gruyère cheese, shredded
14. 2 teaspoons chopped thyme

Preheat the oven to 375°F.   Spread the squash on a baking sheet and toss with 2 tablespoons of the oil. Season with salt and pepper. Bake for 25 minutes, until just tender. Transfer to a bowl. Increase the temperature to 400°.

Meanwhile, in a skillet, melt the butter in the remaining 2 tablespoons of oil. Add the shallot and cook over moderate heat, stirring, until softened. Add the mushrooms, cover and cook, stirring, until tender, about 7 minutes. Season with salt and pepper and remove from the heat. Toss with the vinegar and nutmeg and add to the squash.

Line a baking sheet with parchment. On a floured work surface, roll the puff pastry out to 12 1/2 by 14 1/2 inches. Using a knife, trim the pastry to 12 by 14 inches. Transfer to the baking sheet and prick the pastry with a fork all over except for a 1/2-inch border. Bake the pastry for 20 minutes, until golden; pierce with a fork if it puffs during baking. Let cool.

Stir the egg yolks, crème fraîche, Gruyère, thyme, 1/2 teaspoon of salt and 1/4 teaspoon of pepper into the mushrooms and squash. Spread the mixture on the pastry inside the border. Bake for 15 minutes, until the cheese is melted. Cut into squares and serve.

Farfalle with Spicy Sausage and Butternut

Squash

Ingredients

1. 3 tablespoons extra-virgin olive oil
2. 3/4 pound peeled butternut squash, cut into 1/2-inch pieces (2 cups)
3. Salt
4. 1 onion, diced
5. 1 pound hot Italian sausage, casings removed
6. 12 ounces farfalle
7. 1/2 cup freshly ground Pecorino Romano
8. 1 tablespoon chopped flat-leaf parsley

1. In a large, deep skillet, heat 2 tablespoons of the olive oil. Add the squash, season lightly with salt and cook over high heat, stirring, until tender and lightly browned, about 8 minutes. Using a slotted spoon, transfer the squash to a plate. Add the remaining 1 tablespoon of olive oil to the skillet. Add the onion and sausage and cook over high heat, breaking up the sausage with a spoon, until lightly browned and cooked through. Return the squash to the skillet.
2. Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1 cup of the cooking water. Add the pasta to the skillet along with the reserved cooking water and the cheese and cook over moderately high heat, stirring, until the sauce is thick and creamy, 1 to 2 minutes. Transfer the pasta to a bowl, sprinkle with the parsley and serve right away

Baked Butternut Squash-and-Cheese Polenta

Ingredients

1. One 2-pound butternut squash—peeled, seeded and sliced 1 inch thick
2. 2 tablespoons extra-virgin olive oil, plus more for the pan
3. 1/3 cup pine nuts
4. 1 large onion, finely chopped
5. 1/2 teaspoon dried sage, crumbled
6. Salt and freshly ground pepper
7. 6 cups water
8. 2 cups coarse polenta
9. Unsalted butter
10. 4 ounces smoked Gouda, shredded (1 cup)
11. 1/4 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese

Preheat the oven to 375° F. Arrange squash on a large oiled baking sheet and roast for 30 minutes, until tender. Transfer the squash to a bowl and mash coarsely. (You should have about 1 1/2 cups.) Spread the pine nuts on a pie plate and toast in the oven for 4 minutes, until golden. Coarsely chop the nuts.

Meanwhile, in a skillet, heat the 2 tablespoons of olive oil. Add the onion and sage and season with salt and pepper. Cover and cook over moderate heat, stirring, until golden, 25 minutes; add a few tablespoons of water if the onion looks dry.

In a saucepan, bring the 6 cups of water to a boil. Whisk in the polenta and 1 teaspoon of salt. Cook over very low heat, stirring frequently, until tender, about 35 minutes. Stir in 1 tablespoon of butter along with the mashed squash, pine nuts, onion, Gouda and half of the grated Parmigiano cheese. Pour the hot polenta into a buttered large cast-iron skillet. Flatten the top of the polenta slightly without spreading it to the edges; refrigerate until firm, about 3 hours.

Rub the surface of the polenta with softened butter and sprinkle with the remaining grated Parmigiano cheese. Bake in a 375° oven for 1 hour, until the top and side are lightly browned and crisp. Let stand for 20 minutes before cutting it into wedges.

Prosciutto-Cheese Piadina and Butternut Squash-Pecorino

Piadina         

Dough

1. 3 1/2 cups all-purpose flour
2. 1/2 teaspoon baking soda
3. 2 1/2 teaspoons kosher salt
4. 1 cup solid vegetable shortening
5. 3/4 cup water

Fillings

1. One 3-pound butternut squash—peeled, seeded and cut into 1/2-inch pieces (4 cups)
2. 1/2 pound thickly sliced pancetta, cut into 2-by- 1/4-inch matchsticks
3. 3 tablespoons extra-virgin olive oil, plus more for drizzling
4. Kosher salt and freshly ground pepper
5. 4 ounces shaved pecorino cheese
6. 6 ounces thinly sliced prosciutto
7. 1/2 pound stracchino or robiola cheese, sliced
8. 2 cups baby arugula

1. In a standing mixer fitted with the paddle, mix the flour with the baking soda and salt. Add the shortening and beat at low speed until the mixture resembles coarse meal. Gradually beat in the water on medium-low speed until the dough is smooth, about 3 minutes. Divide the dough into 8 pieces, cover with plastic wrap and let stand at room temperature for 30 minutes.
2. Preheat the oven to 400°. In a medium roasting pan, toss the butternut squash with the sliced pancetta, the 3 tablespoons of olive oil and a pinch each of salt and pepper. Roast for about 25 minutes, stirring occasionally, until the squash is tender and browned in spots and the pancetta is browned.
3. On an unfloured surface, roll out each piece of dough to an 8-inch round, about 1/8 inch thick. Heat a griddle or cast-iron skillet. Cook the piadina one or two at a time over moderate heat, turning once, until lightly charred in spots and no longer doughy, 3 to 4 minutes. Transfer to a shallow bowl and cover with foil to keep warm while you cook the rest.
4. Arrange the piadina on a work surface. Top 4 of the piadina with the butternut squash–pancetta mixture and shaved pecorino and fold to close. Top the other 4 with the prosciutto, stracchino cheese and arugula. Drizzle lightly with olive oil, season with salt and pepper and fold to close. Serve the piadina immediately, either whole or cut into wedges

Butternut Squash Soup with Crisp Pancetta

Ingredients

1. 4 medium butternut squash (6 pounds)
2. 6 tablespoons unsalted butter, cut into 8 pieces
3. Kosher salt and freshly ground pepper
4. 12 very thin slices of pancetta (3 ounces)
5. 2 tablespoons extra-virgin olive oil, plus more for drizzling
6. 1 large Spanish onion, chopped
7. 6 thyme sprigs
8. 1 bay leaf
9. 2 quarts chicken stock or low-sodium broth
10. 2 tablespoons heavy cream
11. Sugar (optional)

Preheat the oven to 400°. Halve the squash lengthwise and scoop out the seeds. Set the squash on a rimmed baking sheet, cut sides up. Put a piece of butter in each cavity and season generously with salt and pepper. Drape the squash halves with the pancetta slices. Roast the squash for 45 to 50 minutes, or until tender.

Transfer the pancetta to paper towels to drain. Crumble and set aside. Scoop the squash out of the skins into a bowl.

In a large, heavy stockpot, heat the 2 tablespoons of olive oil until shimmering. Add the onion, season with salt and pepper and cook over moderately high heat, stirring, until softened but not browned, about 6 minutes. Add 3 of the thyme sprigs and the bay leaf. Stir in the squash and the stock and bring to a boil over high heat, stirring frequently. Reduce the heat and simmer the soup for 15 minutes, stirring occasionally.

Pick out and discard the thyme sprigs and bay leaf. Working in batches, transfer the soup to a blender or food processor and puree until thick and creamy-smooth, about 1 minute per batch. Transfer the soup to a clean saucepan. Stir in the heavy cream and season with salt and pepper (and sugar if desired).

Reheat the soup if necessary. Ladle into 12 bowls. Garnish the soup with the pancetta, the leaves from the remaining 3 thyme sprigs and a drizzle of olive oil.

Roasted Winter Squash and Onion

Turnovers         

Ingredients

1. One 3-pound butternut squash, halved lengthwise and seeded
2. Salt and freshly ground pepper
3. 1 medium sweet onion, sliced 1/2 inch thick
4. 1 1/2 cups shredded Gruyère cheese (5 ounces)
5. 1 teaspoon finely chopped thyme
6. All-purpose flour, for rolling out the pastry

 Flaky turnover pastry

1. Egg wash made wth 2 large egg yolks lightly beaten with 2 tablespoons whole milk

1. Preheat the oven to 400°. Lightly butter 2 large rimmed baking sheets. Season the butternut squash with salt and pepper and place it cut side down on one of the baking sheets. Cover with foil. Spread the onion slices on the other baking sheet in a single layer. Season with salt and pepper.
2. Roast the squash in the lower third of the oven for 1 hour, or until tender. Let cool, then scoop the flesh into a large skillet and mash until smooth.
3. Meanwhile, roast the onion slices in the middle of the oven for 30 minutes, turning once, until tender and golden. Let cool, then coarsely chop.
4. Cook the squash over high heat, stirring constantly, until any excess moisture is evaporated, about 5 minutes. Remove from the heat and stir in the onions, Gruyère and thyme; season with salt and pepper. Transfer the squash to a bowl and refrigerate until chilled.
5. On a lightly floured surface, roll out 1 piece of the Pastry 1/8 inch thick. Using a 4-inch round biscuit cutter, stamp out rounds as close together as possible. Stack the pastry scraps and refrigerate. Repeat with the second disk of pastry. When all the scraps are chilled, press them together, reroll and stamp out more rounds. Discard the remaining scraps.
6. Preheat the oven to 375°. Working in batches, brush 10 of the pastry rounds with some egg wash. Spoon 1 tablespoon of the squash filling onto the center of each round, fold into a half-moon and press to seal. Using a fork dipped in flour, crimp the edges. Transfer the turnovers to the baking sheets. Brush the turnovers with the rest of the egg wash and bake for 22 minutes, or until golden all over.