Roasted Butternut Squash & Sage

I had some leftover squash I need to use up before it went bad so I decided to try this quick side recipe from my Great Food Fast cookbook.  I had been wanting to try a simple roasted squash recipe besides my usual butter and brown sugar, but I don't think this is the one for me.  I shared with my neighbors, who liked it, but there was something I didn't quite like.  

It was okay, but maybe I just added too much sage, I didn't measure it.  Maybe I just don't like fresh sage, even though I have never noticed a dislike of sage in general before now.  I was not sure how much squash I had to use, it seamed to be about 2 pounds, like the recipe called for, but maybe it was less.  Another good reason to hope for the food scale I ask for from Santa this year.  Give the recipe a try and let me know what you think.

Roasted Butternut Squash & Sage
4 to 6 side servings

• 2 tablespoons butter
• 2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch chunks
• Coarse salt and ground pepper
• 1 tablespoon chopped fresh sage 

1. Melt butter in a 12-inch skillet over medium heat. Add butternut squash. Season with salt and pepper. Cook, tossing frequently, until squash is lightly browned, 5 to 6 minutes.
2. Add 1/4 cup water, and reduce heat to a simmer. Cover, and cook until squash is fork-tender, 8 to 10 minutes.
3. Remove from heat and toss with sage.

Enjoy! 

Butternut Squash Risotto

Have I mentioned how much I love Butternut Squash?  I don't know if mom ever did anything other than roasting it with a stick of butter and several spoons of brown sugar in the middle or not, (and why would she with four picky brats that would have probably turned up their noses), but it started my love affair with squash. I really, really,really like it and it keeps getting better with every new recipe I try.  I can't stop making things with it.  I already have another recipe to post next week! 

Back to our subject dish: butternut squash risotto.  I had a recipe saved to make, but when I looked at the recipe, I decided I wanted something simpler to make and went searching my favorite blogs to find a new one.  I landed on Simply Recipes site and found exactly what I was looking for. A few key ingredients and an hour later, I was in heaven.  I only made some minor changes/ substitutions to the recipe like using shallots instead of onion.  It was really good and was my lunch for the rest of the week and good every single time.  I gave some to my coworker and she also went into fits over its amazingness.  If you have an hour to an hour an a half some evening or are hosting a dinner party, go with this recipe.  You will not regret it!   



Butternut Squash Risotto
(4 to 6 servings)

• 6 cups chicken broth (I used the cubes to make the broth)
• 5 Tbsp unsalted butter, divided into 4 Tbsp and 1 Tbsp
• 2 shallots, finely chopped
• 2 cups butternut squash, peeled, and finely diced
• 2 cups arborio rice (can substitute medium grained white rice if needed)
• 1 cup dry cooking white wine
• 1 cup freshly grated Parmesan cheese
• 2 Tbsp chopped chives 
• Salt

1. Heat broth in medium sized saucepan and keep warm over low heat. 
2. Melt 4 Tbsp of butter in a large saucepan; add shallots and butternut squash. Cook over medium heat until shallot is translucent, about 5 minutes.
3. Add rice to shallots and squash. Cook 1 to 2 minutes. Add wine. Cook, stirring constantly until wine has been absorbed by the rice or evaporated. 
4. Add a few ladles of broth, just enough to barely cover rice. Cook over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes.
5. During the last minutes of cooking, add remaining tablespoon of butter, 1/3 cup Parmesan, and chives. At this point the rice should have a creamy consistency. Add salt to taste. 
6. Serve with remaining grated Parmesan.

Enjoy! 

Butternut Squash Soup

• I avoided this recipe and ones like it for awhile because of time.   Sure it came from Great Food Fast so one should think it's quick but the time says 45 minutes, if its more than 30 minutes, the recipe is probably on the shelf for some weekend task.  Silly? Probably, but when I get home from work and it's already 7 PM I really don't feel like spending much time on dinner, so I can get to all the other random stuff I need to do.  I actually made this last Monday night. Given that I didn't need to stand over it the entire time, it really wasn't much of a pain in the butt to make.  I need to stop thinking that just because the recipe says 45 minutes, means I am chained to the stove or something. 
• The soup was great even though I forgot the orange juice and didn't make the pumpkin seeds.  The juice was an accident and the seeds were on purpose.  Instead we added our own spices.  My newish roommate is from Louisiana and had some Tony Chachere's Seasoning, (mom used to have this stuff. It shocks him that some one from South Dakota knows what it is.), which we sprinkled on top for a little spice.  I would have like it to be more cream based, but the sour cream helped take care of that.  It was also nice that my gluten free friend/neighbor could join in on the meal and after feeding 4 people there was enough left over for a few lunches. 
• Next time I will try it with the orange juice, but I still recommend it the way I made it. 
• Butternut Squash Soup (Serves 4 to 6)
• 2 tablespoons butter
• 1 small onion, chopped
• 1 piece (2 inches) fresh ginger, peeled and chopped
• 2 garlic cloves, chopped
• 2 3/4 pounds small butternut squash, prepared and cut into 3/4-inch cubes
• Tony Chachere's Cajun Seasoning
• Coarse salt and ground pepper
• Sour cream

1. Melt butter in a large saucepan over medium heat. Cook onion until fragrant, about 2 minutes. Add ginger, garlic, and squash; cook, stirring occasionally, until fragrant, 6 to 8 minutes. 
2. Stir in 4 cups water. Bring to a boil; reduce heat. Simmer until squash is tender, 20 minutes.
3. Puree soup in batches. When blending hot foods, allow the heat to escape to prevent splattering. Remove the cap from the hole of the blender's lid, and cover with a dish towel or paper towel.
4. Serve hot, with sour cream, pepper, and any other seasonings.

Enjoy!