Tag Archives: butternut squash

Baked Goat Cheese and Roasted Vegetables with Garlicky Fettuccine

???????????????????????????????

Katie:  This was another great meal!  I found this recipe from Cooking Light.  Fettuccine mixed with minced garlic is topped with roasted bell pepper and winter squash seasoned with rosemary, with baked goat cheese coated in bread crumbs.  This was a nice meal, but not too complicated to prepare on a weeknight and could easily be adapted.  I think next time I might add mushrooms, eggplant, or sun-dried tomatoes.  The baked goat cheese turned out great and was a great addition to the other flavors!

Peanut Stew

Matthew:  After the great beef stew, it was time to try something a little different.  Erika recommended this recipe for Inner Warmth Peanut Stew, from Matt Moyer, executive chef at The Great Dane.  The list of ingredients might seem a little strange–butternut squash, tomatoes, peanut butter, garlic, and ginger–but the combination really tastes good.  I was a little hesitant to add 1/2 cup of ginger, but I went for it.  I really enjoyed this stew.  It made quite a bit and I ended up freezing half of it, but after I finished the first half I thawed the other half to eat right away.  I highly recommend this recipe if you are tired of the more traditional winter soups and stews, but still want something warm and filling.  Two small changes I made were to use chunky peanut butter and to add some cinnamon.

Squash and Chickpea Moroccan Stew

Matthew:  To use up my last two CSA butternut squashes, I decided to make this stew from Smitten Kitchen.  Since I had so much squash, I left out the potatoes.  It was really good with the spices and olives.  I served it with cilantro and plain yogurt and instead of using regular couscous, I used israeli couscous.  It was definitely a good, healthy winter dish.

Roasted Butternut Squash and Corn Salad

Katie:  After a warm, sunny summer, it’s hard to see the days getting shorter and the air getting chillier.  At least there’s one thing that helps make the transition to fall a bit easier:  pumpkins!!  I’ve been spotting pumpkins, or as I’m always corrected “squash”, at the farmer’s market for the last couple of weeks.  I made two batches of muffins with the ambercup squash I found.

After a difficult week, I was in need of a pumpkin to cheer me up a little.  I had a butternut squash to use, but didn’t want to make anything too wintery yet.  Since sweet corn is still in season, I was happy to find this recipe for Roasted Butternut and Corn Salad.  The roasted butternut and corn made an interesting combination.  I only used 1/2 of a chili pepper for the dressing, but it was still pretty spicy, so I’m glad I decided not to mix it in the salad.  I added extra fresh basil.  The toasted sunflower seeds and feta cheese enhanced the other flavors.  Next time, I might try adding some lime or lemon juice or even some yogurt to the dressing to balance the spiciness.

Roasted Butternut Squash and Corn Salad (adapted slightly from The First Mess)
serves: 2-4

  • 1 small-medium butternut squash, peeled and diced into small cubes
  • olive oil
  • 1/2  – 1 small chili/hot pepper (I used a Thai chili pepper)
  • 3 ears of corn, husked and cleaned
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp agave nectar
  • 1/2 clove of garlic, sliced
  • 1/2 tsp dijon mustard
  • 1 Tbsp water
  • 1/4 cup pumpkin seeds, toasted (I toasted them in a skillet over medium-high heat until they were lightly brown)
  • 1/4 cup feta cheese, crumbled
  • 2-4 fresh basil leaves, slivered
  • salt and pepper, to taste

Preheat the oven to 375 degrees F.

Mix the pieces of squash with 2 teaspoons olive oil, salt, and pepper. Spread out onto a baking sheet. Add the whole chili to the sheet as well. Roast until the squash is soft, about 30 minutes. The chili should be crinkly and slightly brown. Remove the seeds and stem from the chili and set aside.

While the squash is roasting, cut the corn from the cobs.  Mix with 1 teaspoon olive oil, salt, and pepper.  Spread in a single layer on a baking sheet and roast for 15 minutes, or until corn begins to turn light brown. Set aside.

For the dressing, combine the apple cider vinegar, agave nectar, garlic, roasted chili, dijon mustard, 2 teaspoons oil, water, salt, and pepper in a blender. Blend mixture until well-mixed.

Combine the squash, corn, and basil in a large bowl.  Top individual servings with dressing, roasted seeds, and feta cheese.

Marinara Sauce

Matthew:  I decided to take Giada De Laurentiis’ basic marinara sauce, which I’ve made several times before, and make it a little more substantial by adding some butternut squash.  The sauce is really easy to make–just sauté some onions, garlic, carrots, and celery in a pot, then add tomatoes and let it simmer.  I always use Muir Glen fire roasted diced tomatoes when making this.  The tomatoes are so much more flavorful than regular ones.  I just threw in half a butternut squash, diced, with the tomatoes and while the sauce was simmering I chopped up the other half and baked it in the oven with some apples, brown sugar, spices, and a little apple cider.  That made a nice, simple dessert.  Below is a picture of the marinara sauce served over lentils.  It was very good!

Roasted Butternut Squash, Chicken, and Pomegranate Salad

Katie:  When I saw that pomegranates were in season again, I was excited to try using them.  I also managed to snatch up one of the last butternut squashes of the season at the farmers market.  I thought that this recipe for Roasted Butternut Squash and Pomegranate Salad looked good.  Since I know that Flori doesn’t eat lettuce and isn’t crazy about pomegranate seeds, I knew I would have to make some changes.  I added bulgur, chicken, and chickpeas, and served everything in a do-it-yourself salad bar. 

I served lamb’s lettuce and bulgur as the base, roasted butternut squash (with an interesting combination of cinnamon, paprika, and cumin as the seasonings), chickpeas, chicken (using the same spices as the squash), feta cheese, pomegranate arils, toasted chopped walnuts, and pomegranate vinaigrette made with homemade pomegranate molasses.

Here is Flori’s version…

and mine:

It was a good meal!

Squash, Sweet Potato, and Carrot Soup

Katie:  I hesitated in posting this meal, since my pictures don’t really do it justice.  (Click on the following link to the recipe source for better pictures!)  I’ve tried a few winter squash soup recipes before, but they were all kind of bland.  This recipe for Squash, Sweet Potato, and Carrot Soup had the perfect combination of orange vegetables, cooked with onions and cumin.  I couldn’t find urfa pepper, but smoked paprika was a good substitute, and honey added just the right amount of sweetness to the soup.   I used a pretty big squash, so I adjusted the other ingredients accordingly.  I served it with Whole Wheat Bread, which I changed a little by substituted honey for sugar.  It was a good meal for a cold and rainy fall day!