Butternut Squash With Pecans And Currants

This recipe came out of the New York Times article on Thanksgiving.  Check it out, it has a lot of ideas.  Me, I already know what I'm going to make and it's over in Lindaraxa's Garden!

Time: 30 minutes
Yield: 6 servings.



Ingredients


2 small butternut squash (about 2 pounds each)

7 tablespoons extra virgin olive oil

5 thyme sprigs

Salt and pepper

3 garlic cloves, finely chopped

1/2 cup coarsely chopped pecans

1 tablespoon sugar

1/4 cup Champagne vinegar or white wine vinegar

1/4 cup currants

dash - 1/2 teaspoon chili flakes.


Method
1. Heat oven to 450 degrees. Cut the squash in two at the base of the neck, discarding the hollow bulb end or reserving for another use. Peel the rest and slice into 1/2-inch disks. Toss the squash in a large roasting pan with 2 tablespoons of the olive oil, thyme and salt and pepper to taste, and arrange in a single layer. Roast the squash, turning once halfway through, until tender and beginning to brown, about 30 minutes.


2. Meanwhile, in a large skillet over medium heat, combine garlic and one tablespoon of the remaining olive oil. Sauté until fragrant and tender, about one minute. Add pecans and sugar, and toss until the sugar has melted and the pecans are lightly browned, about 2 minutes. Whisk the vinegar into the remaining olive oil. Add the pecan mixture, currants and chili flakes. Mix well, and season with salt and pepper to taste.

3. Arrange the squash on a warm platter and top with some or all of the dressing.



New York Times November 10, 2010

Cheesy Summer Squash Casserole

Although this casserole is somewhat similar to mine, I have wanted to try it for awhile for it seems much simpler and quicker.  I have changed the oil to olive oil and added the chopped red peppers.  You can substitute a small can of pimientos. The bake time has been increased to 30 minutes and I suggest that if it is not browning, like mine didn't, raise the temperature to 375 during the last 10 minutes.  Remember all ovens are different, so check asfter 20 minutes.

We had it tonight with steak and it was divine! I am sorry to say the first corn of the season bought yesterday with the squash from a local farmer was terribly disappointing.  Oh well, at least there is plenty of time for more corn tasting.


Printable Recipe

Serves 6 - to 8

Ingredients

1 tablespoon olive oil

6 medium yellow summer squash, thinly sliced

1 large Vidalia onion, thinly sliced

1/2 large red pepper, chopped

1 tablespoon butter

1/2 cup grated Parmesan

1 cup shredded sharp Cheddar

1/2 cup sour cream

Salt and freshly ground black pepper

1 sleeve crackers, crushed medium to fine (recommended: Ritz)

Directions

Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish.

Heat the oil in a large skillet over medium heat. Saute the squash, onion, red peppers and butter until soft. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste.

Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 30 minutes or until the top is golden and bubbly.

Adapted from Paula Deen

Butternut Squash With Brown Butter

Ingredients


Serves 4

2 tablespoons unsalted butter

1 butternut squash (about 1 3/4 pounds), peeled, seeded, and cut into 3/4-inch cubes

1/2 cup low-sodium canned chicken broth

1/4 cup water

1 tablespoon dark brown-sugar

Directions

Heat butter in a large skillet over medium-high heat until golden brown. Add squash; saute, stirring occasionally, until golden brown and tender when pierced with a fork, about 16 minutes.

Add chicken broth, the water, and brown sugar; cook until liquid has evaporated and squash is nicely caramelized, about 6 minutes. Remove from heat, and season with salt and pepper. Serve.

Recipe:  Martha Stewart

Butternut Squash and Apple Soup with Pancetta

Cook Time: 30 minutes
Prep Time: 25 minutes

Serves 2

Ingredients:

1 tsp extra virgin olive oil
1 1/2 oz Pancetta
2 TB extra virgin olive oil
3/4  Medium onion, thinly sliced
1 lb Butternut squash, peeled and seeded, cut into chunks
1/4 tsp Salt
1/16 tsp Black pepper, freshly ground
2 tsp Fresh thyme, chopped
2 Tart apples, peeled, cored, cut into chunks
1 1/3 cup vegetable or chicken broth
1/2 cup water


Directions:

1. In a large pot, heat first amount of oil over moderate heat. Add the pancetta and cook about 4 minutes per side until golden brown. Remove and drain on a paper towel.

2. Add remaining oil to the pot. Add the onions and cook 8 to 10 minutes over moderate heat until translucent, stirring occasionally. Add the squash, salt, pepper, and thyme. Cook; stirring for 5 minutes.

3. Add the apples (such as Granny Smith), vegetable broth (or chicken), and water, and bring to a boil over high heat. Reduce heat to low, and simmer, covered, 15 to 20 minutes, or until squash and apples are tender. Remove from the heat and cool slightly.

4. Working in batches, purée the soup until smooth in a blender or food processor. Alternatively, use a handheld immersion blender to purée. Add the mixture back to the pot and bring to a simmer over moderate heat. Crumble the pancetta and add half to the soup; taste for seasoning.

5. Serve piping hot with the remaining pancetta sprinkled on top.



Adapted from Hannaford Fresh Magazine, September/October 2006
Photo Michael Alberstadt