Super Squash

Our ingredient of the week is Butternut Squash. Butternut Squash is in the gourd family which also includes pumpkins, melons, and cucumbers. It's a fruit and contains seeds. Butternut Squash is full of antioxidants and phytonutrients. This squash is low in fat and full of dietary fiber. It has a heart healthy reputation and helps to guard against brain and spinal cord related birth defects like spina bifida. It's folate level is through the roof. 


Butternut Squashes orange color signifies that it's high in carotenoids. Your body converts beta-carotene into vitamin A. We all need more vitamin A and if we do happen to have enough already rushing through our system, the vitamin A turns in to antioxidants that help fight infection, inflammation and promotes growth and healthy cell structure. It has also been said that a diet high in carotenoids and vitamin A help to reduce your risk of certain cancers and age related macular degeneration, rheumatoid arthritis and asthma. In just 1 cup serving, you get nearly half the recommended dose of vitamin C. 


How to Buy
An unblemished skin and a heavy weight is best. The squash shouldn't be shiny because that would indicate that it was picked a long time ago. The best time to buy this squash is in the fall, but you can also store the squash in a cool, dry place. After your butternut squash is cut, wrap it, but keep it ventilated and store in your fridge for up to 4 days. 


You can bake it, steam it, roast it, sauté it, smash it, succotash it and spice it up. To cut it, you're going to need a large, sharp knife, a spoon and peeler. Cut the top and end off carefully and slice down the center of the squash. Scoop the goop and then decide which style of cooking you're going to do. If you are going to roast or bake it, lay both halves of the squash on a baking sheet face up, skin down. Score the top of the squash with a sharp knife, season with salt and pepper and place a pat of butter in the center hole. Pour some water in the bottom of the pan to help steam it a bit. Bake at 350 for 45min. If you want to cube the squash, use your peeler to remove the skin and slice and dice. 

How about Soup for Starters

Butternut Squash Soup with Cinnamon Croutons

2 medium butternut squash, halved, seeded + 1 medium onion, diced + 2 tablespoons extra-virgin olive oil + 1 quart chicken stock + 1 teaspoon dried thyme or 2 tablespoons fresh minced thyme leaves + sea salt and freshly ground black pepper + 1 pint heavy cream

Directions Preheat oven to 400°F. Rub the squash halves with 1 tablespoon olive oil and season with salt, pepper, and thyme. Roast squash in the oven until fork tender, about 25 to 30 minutes. Let cool to room temperature.

Add the other tablespoon olive oil and onions to a medium saucepan over medium heat and sauté until translucent. Discard the skin from the squash and add the squash to the saucepan. Add the stock and the cream to the squash and simmer for 10 minutes.

Adjust seasonings to taste. Use an immersion blender to purée. Thin with a bit of extra stock if necessary.
Cinnamon Croutons 

4 slices of bread
1 tsp. sugar
1/8 tsp. cinnamon
1 T. butter or margarine
Cube your bread, toss in cinnamon and butter and bake at 350 until golden. 


I found this amazing recipe from cookinglight.com recipe and photo courtesy of Karen McNeil and Cookinglight.com

I like to test all the recipes I post here on this blog and this recipe didn't disappoint  We had some friends over and this recipe was a hit. It was delicious. It's great for larger groups and for children that are somewhat unsure with what you're trying to feed them. It is a very healthful recipe and has very little fat and calories. I tweaked it...I didn't use Pancetta because I don't like the flavor. I replaced it with Applewood Smoked Bacon.


View Recipe:
 Risotto with Butternut Squash, (Apple-wood Bacon) and Jack Cheese
Ingredients

• 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 3 1/2 cups) 
• Cooking spray 
• 2 cups fat-free, less-sodium chicken broth 
• 1 1/3 cups water
• 2 tablespoons Madeira wine or sweet Marsala or Stock
• 1 tablespoon minced fresh tarragon
• 4 ounces chopped bacon
• 1 cup finely chopped onion 
• 1 teaspoon olive oil 
• 2 garlic cloves, minced
• 3/4 cup uncooked Arborio rice or other short-grain rice
• 2/3 cup (about 2 1/2 ounces) 1/2-inch-cubed Monterey Jack cheese 
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper 
• 2 tablespoons pine nuts, toasted
• Fresh tarragon sprigs (optional)

Preparation

• Preheat oven to 475°.
• Place squash on a nonstick jelly-roll pan coated with cooking spray. Bake at 475° for 20 minutes or until tender, turning after 10 minutes.
• Reduce oven temperature to 325°.
• Combine broth, water, wine, and tarragon in a saucepan; bring to a simmer. Keep warm over low heat.
• Cook bacon in a large ovenproof Dutch oven over medium-high heat until crisp. Remove bacon from pan; drain on a paper towel. Discard pan drippings. Add onion and oil to pan; sauté 10 minutes or until onion is tender. Add garlic; sauté 1 minute. Add rice to pan; sauté
• If you don't want to use wine, use extra stock. 

Nutty, Squash Dip

1 butternut squash, halved and seeded
2 teaspoons olive oil
3 sprigs of fresh thyme, divided
1 cup freshly grated Parmesan cheese, divided
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/4 cup whole milk or half and half

Preheat oven to 400 degrees. Rub each half of the squash, inside and out, with a teaspoon of olive oil and season with salt and pepper. Place upside-down on a foil-lined baking sheet, with one sprig of thyme tucked into the cavity of each half. Roast for about 45 minutes, until a fork poked into the non-hollow end of the squash slides in easily. Remove and let cool just slightly.

Scoop out the flesh of the squash halves and add to the bowl of a food processor (you can also mash by hand with a potato masher or fork, it will just be a bit chunkier). Add 3/4 cup of the cheese, the leaves from the remaining thyme sprig, nutmeg, and salt. Pulse until blended, then pour in the milk or half and half while the machine is running.

Transfer mixture to a small gratin dish (about 8 inches long) or a shallow pie plate. Sprinkle on the remaining 1/4 cup cheese and return to the oven for about 20 minutes. After 15 minutes, turn on the broiler so that the top of the dip gets brown. Serve with crackers, toast, or pita chips.