Fun with Butternut Squash

In the spirit of fall, here are some of my favorite butternut squash recipes:

Butternut Squash Soup

Yield: 
8 servings 1 hr 40 min

Ingredients

1 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

1 onion, thinly sliced

2 sage leaves

1 tablespoon minced garlic

1 medium butternut squash, peeled and roughly diced

3 cups peeled and roughly diced apples

2 teaspoons Toasted Spice Rub, recipe follows

4 cups low-sodium chicken broth or water

Sea salt, Freshly ground black pepper

Directions

Melt the butter in a large pot over medium heat, and cook until it turns nut brown. Add the onion and cook until slightly softened, about 2 minutes. Add the garlic and saute briefly to release its fragrance, add sage, 1 teaspoon of the salt and season with pepper, to taste.

Add the squash and apples, raise the heat to high, and cook, stirring, until the vegetables begin to caramelize, about 5 minutes. Stir in the Toasted Spice Rub and cook briefly to toast it, about 1 minute.

Add the broth-water mixture, bring to a simmer, and partially cover. Adjust the heat to maintain a gentle simmer and cook until the squash and apples are tender, about 40 minutes.

Transfer in batches to a blender or food processor and blend until smooth. Return to the pot, reheat to serving temperature, and season with salt.

Divide the soup among warmed bowls and garnish each portion with some walnuts, parmesan, green onions. Serve immediately.

Toasted Spice Rub:

1/4 cup fennel seeds

1 tablespoon coriander seeds

1 tablespoon black peppercorns

1 1/2 teaspoons crushed red pepper flakes

1/4 cup pure California chili powder (about 1-ounce)

2 tablespoons kosher salt

2 tablespoons ground cinnamon

In a small heavy pan over medium heat, combine the fennel seeds, coriander seeds, and peppercorns. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients.

 

Butternut Squash with Apples and Maple Syrup

This is a lovely side dish with roasted pork, braised chicken thighs, or lamb: the sweetness of the vegetables complements the rich flavors of the meat.... and it’s super easy to make! Leftovers reheat well.

½ c fresh parsley
4 large shallots
1 large leek, incl. green parts
1 medium butternut squash, peeled
1/4 c unsalted butter
1 Mutsu or Granny Smith apple, peeled
1 ½ T maple syrup
salt and freshly ground pepper to taste

Mince parsley and set aside. Mince shallots. Quarter leek lengthwise, wash well, and slice thinly. Quarter squash and cut into ½-inch slices. Peel and quarter apple, slice thinly.
Melt butter in a heavy skillet over medium heat, saute shallots and leek for a minute or so, till beginning to soften. Add sliced squash and stir; cover skillet and cook until crisp-tender, about 8 minutes. Add apple, maple syrup, and nutmeg to skillet, season with salt and pepper. Toss lightly to combine and cook, stirring now and then, until apples have softened slightly.
Stir in parsley, adjust seasoning, and serve.