Last weekend we took on Butternut Squash. It's a very informal, messy outdoor affair with my intern and me, using a camping stove, the gas BBQ, our earth oven, etc. Amanda, my intern, is precise and organized while I am all over the place. She's Martha Stuart to my Julia Child. Anyway, since the recipes are all typed up, even though three of them are already from here, I'd like to share them:
LBO COOKS: BUTTERNUT SQUASH
GRILLED BUTTERNUT SQUASH
by Amanda
1 butternut squash (about 3 lbs), peeled
3 Tbsp olive oil
1/4 cup Balsamic Vinegar
1 tsp fresh Thyme, chopped
1 tsp fresh Rosemary, chopped
3-4 cloves garlic, minced
Zest of 1 orange
1 tsp Salt
1/2 tsp pepper
Cut squash in half crosswise, then cut each in half lengthwise. Then cut into slices 1/4" thick.
Mix remaining ingredients in a bowl then toss in squash. Let marinate for 1 hour.
Preheat grill on high until hot, about 10 minutes.
Place squash on the grill and save remaining marinade. Close lid, and grill 5 minutes per side to brown. Reduce heat to medium high and continue to grill until tender, about 5 more minutes. Check it periodically until desired tenderness.
Toss the cooked squash in the reserved marinade. Let it rest 10 minutes then serve.
ROASTED BUTTERNUT SQUASH SALAD WITH TANGERINE-ROSEMARY VINAIGRETTE
By Marcela Valladolid
1 1/2 pounds butternut squash, peeled, seeded and cut into 1-inch cubes (about 4 cups)
4 tablespoons extra-virgin olive oil
3 teaspoons roughly chopped fresh rosemary
Salt and freshly ground pepper
4 tangerines
6 cups fresh spinach, loosely packed
1/4 cup dried cranberries
Preheat the oven to 400 degrees F.
Toss the squash with 2 tablespoons olive oil on a baking sheet and spread in an even layer. Season with 2 teaspoons rosemary, and salt and pepper. Roast, stirring once halfway through, until the squash is just tender and golden, about 20 minutes. Remove from the oven and cool until just warm, about 15 minutes.
While the squash is roasting, peel 3 tangerines and slice them crosswise into 1/2-inch-thick rounds, removing any seeds. Juice the remaining tangerine and whisk the juice together with the remaining 2 tablespoons olive oil and remaining 1 teaspoon rosemary. Season the dressing with salt and pepper.
Combine the warm squash, the spinach, tangerine slices and cranberries with the dressing and toss gently to coat. Divide among salad plates.
ROASTED BUTTERNUT SQUASH AND POBLANO SOUP
from The Asylum Restaurant in Jerome, Arizona.
2 large whole butternut squash
2 poblano peppers or other green chili roasted, peeled
1 Tbs. oil
1 white onion – chopped
1 tablespoon garlic -- minced
1 serrano chile, seeds removed and minced, optional, for extra heat
6 ounces (half bottle) amber beer
2 cups chicken or vegetable stock, plus more if necessary
1/2 cup brown sugar
1 pinch cinnamon
1 pinch nutmeg
1 cup heavy cream
salt and pepper to taste
Garnish:
Mexican Crema flavored with lime juice and zest
Cinnamon
Chopped Green Onions.
Preheat the oven to 400°F.
Halve the squashes and remove the seeds. Place cut side down in a shallow roasting pan, add a little water to prevent scorching, and roast until very tender; 45 minutes or more. Remove from oven and cool. Scoop the flesh out of the peel.
Roast the poblano chiles over a gas flame or under the broiler, turning, until charred and blistered. Let cool. Peel, remove seeds, and chop.
Heat oil in a skillet over high heat. Sauté chopped onion and poblano chilies until beginning to brown. Add the garlic and Serrano chile and suate for one minute more, then add the beer and stir to dissolve browned bits from the pan.. Add stock, peeled squash, brown sugar, cinnamon and nutmeg. Simmer together for 30 minutes, then puree. If soup is too thick, dilute with more stock.
Remove from heat and slowly fold in the heavy cream. Season to taste with salt and pepper. Serve, garnished with lime crema, cinnamon and chopped green onions.
PARMESAN-ROASTED BUTTERNUT SQUASH
by Maggie Ruggiero
2 1/2 pounds butternut squash, peeled and cut into 1-inch pieces
3/4 cup heavy cream
3 sage leaves
Salt and pepper
2/3 cup finely grated parmigiano-reggiano
Preheat oven to 400°F with rack in middle.
Toss squash with cream, sage, 1 teaspoon salt, and 1/4 teaspoon pepper in a 2-quart shallow baking dish. Bake, covered, 30 minutes.
Stir in half of cheese and sprinkle remainder on top. Roast, uncovered, until squash is tender and beginning to brown, about 20 minutes. Let stand about 5 minutes before serving
www.longbeachorganic.org
Phone: (562) 438-9000
Email: info@longbeachorganic.org
LBO COOKS: BUTTERNUT SQUASH
GRILLED BUTTERNUT SQUASH
by Amanda
1 butternut squash (about 3 lbs), peeled
3 Tbsp olive oil
1/4 cup Balsamic Vinegar
1 tsp fresh Thyme, chopped
1 tsp fresh Rosemary, chopped
3-4 cloves garlic, minced
Zest of 1 orange
1 tsp Salt
1/2 tsp pepper
Cut squash in half crosswise, then cut each in half lengthwise. Then cut into slices 1/4" thick.
Mix remaining ingredients in a bowl then toss in squash. Let marinate for 1 hour.
Preheat grill on high until hot, about 10 minutes.
Place squash on the grill and save remaining marinade. Close lid, and grill 5 minutes per side to brown. Reduce heat to medium high and continue to grill until tender, about 5 more minutes. Check it periodically until desired tenderness.
Toss the cooked squash in the reserved marinade. Let it rest 10 minutes then serve.
ROASTED BUTTERNUT SQUASH SALAD WITH TANGERINE-ROSEMARY VINAIGRETTE
By Marcela Valladolid
1 1/2 pounds butternut squash, peeled, seeded and cut into 1-inch cubes (about 4 cups)
4 tablespoons extra-virgin olive oil
3 teaspoons roughly chopped fresh rosemary
Salt and freshly ground pepper
4 tangerines
6 cups fresh spinach, loosely packed
1/4 cup dried cranberries
Preheat the oven to 400 degrees F.
Toss the squash with 2 tablespoons olive oil on a baking sheet and spread in an even layer. Season with 2 teaspoons rosemary, and salt and pepper. Roast, stirring once halfway through, until the squash is just tender and golden, about 20 minutes. Remove from the oven and cool until just warm, about 15 minutes.
While the squash is roasting, peel 3 tangerines and slice them crosswise into 1/2-inch-thick rounds, removing any seeds. Juice the remaining tangerine and whisk the juice together with the remaining 2 tablespoons olive oil and remaining 1 teaspoon rosemary. Season the dressing with salt and pepper.
Combine the warm squash, the spinach, tangerine slices and cranberries with the dressing and toss gently to coat. Divide among salad plates.
ROASTED BUTTERNUT SQUASH AND POBLANO SOUP
from The Asylum Restaurant in Jerome, Arizona.
2 large whole butternut squash
2 poblano peppers or other green chili roasted, peeled
1 Tbs. oil
1 white onion – chopped
1 tablespoon garlic -- minced
1 serrano chile, seeds removed and minced, optional, for extra heat
6 ounces (half bottle) amber beer
2 cups chicken or vegetable stock, plus more if necessary
1/2 cup brown sugar
1 pinch cinnamon
1 pinch nutmeg
1 cup heavy cream
salt and pepper to taste
Garnish:
Mexican Crema flavored with lime juice and zest
Cinnamon
Chopped Green Onions.
Preheat the oven to 400°F.
Halve the squashes and remove the seeds. Place cut side down in a shallow roasting pan, add a little water to prevent scorching, and roast until very tender; 45 minutes or more. Remove from oven and cool. Scoop the flesh out of the peel.
Roast the poblano chiles over a gas flame or under the broiler, turning, until charred and blistered. Let cool. Peel, remove seeds, and chop.
Heat oil in a skillet over high heat. Sauté chopped onion and poblano chilies until beginning to brown. Add the garlic and Serrano chile and suate for one minute more, then add the beer and stir to dissolve browned bits from the pan.. Add stock, peeled squash, brown sugar, cinnamon and nutmeg. Simmer together for 30 minutes, then puree. If soup is too thick, dilute with more stock.
Remove from heat and slowly fold in the heavy cream. Season to taste with salt and pepper. Serve, garnished with lime crema, cinnamon and chopped green onions.
PARMESAN-ROASTED BUTTERNUT SQUASH
by Maggie Ruggiero
2 1/2 pounds butternut squash, peeled and cut into 1-inch pieces
3/4 cup heavy cream
3 sage leaves
Salt and pepper
2/3 cup finely grated parmigiano-reggiano
Preheat oven to 400°F with rack in middle.
Toss squash with cream, sage, 1 teaspoon salt, and 1/4 teaspoon pepper in a 2-quart shallow baking dish. Bake, covered, 30 minutes.
Stir in half of cheese and sprinkle remainder on top. Roast, uncovered, until squash is tender and beginning to brown, about 20 minutes. Let stand about 5 minutes before serving
www.longbeachorganic.org
Phone: (562) 438-9000
Email: info@longbeachorganic.org