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Recipes 10/30 & 10/31
Roasted Acorn Squash & Garlic Mash
2 acorn squash, halved crosswise and
1 head garlic, wrapped in foil
7 Tbls unsalted butter, divided
1 leek, diced (white and pale green parts)
1 Gala apple, cored and diced into 1/2-inch
1 tsp freshly chopped thyme leaves
Preheat the oven to 400 degrees F.
Place the squash, cut sides down, in a glass baking dish. Place the baking dish into the oven and pour enough water into the baking sheet to fill halfway up the sides (this will help steam the squash so it doesn’t dry out, making the flesh easier to mash). Place the foil-wrapped garlic directly on an oven rack. Roast the garlic and squash until very tender, about 1 hour. Cool slightly.
Melt 1 tablespoon of butter in a heavy, small skillet over medium-high heat. Add the leeks and apple and saute until crisp tender, about 6 minutes. Season with salt, to taste.
Scoop the cooled acorn squash flesh into a large bowl. Using a potato masher, mash the flesh until smooth. Unwrap the garlic and squeeze the roasted garlic flesh into the squash puree. Add the remaining 6 tablespoons of butter and mash. Stir in the thyme and season with salt, to taste. Place the mash in serving bowl and top with apple and leek saute. (From thefoodnetwork.com)
Wild Rice w/ Butternut Squash, Leeks, & Corn
1 1/2 C wild rice (about 9 oz)
2 tsp coarse kosher salt
3 C 1/2-inch cubes peeled butternut squash
3 Tbls olive oil
6 Tbls (3/4 stick) butter, divided
1 1/2 C finely chopped leeks (white part)
1 1/2 C frozen white corn kernels, thawed
1 Tbls chopped fresh Italian parsley
Rinse rice in strainer under cold water; drain. Bring 6 cups water and 2 teaspoons coarse salt to boil in large saucepan. Add rice; bring to boil. Reduce heat; simmer uncovered until rice grains begin to split and are tender but still slightly chewy, about 45 minutes. Drain. Spread on rimmed baking sheet to cool. Transfer to bowl.
Preheat oven to 350°F. Oil rimmed baking sheet. Toss squash cubes and 3 tablespoons oil in medium bowl. Spread squash in single layer on prepared sheet; sprinkle with salt and pepper. Roast just until tender but firm enough to hold shape, stirring occasionally, about 15 minutes. Transfer squash to bowl. Cool. Melt 4 tablespoons butter in large skillet over medium heat. Add leeks and 3/4 cup water; simmer until leeks are tender, about 7 minutes. Add corn; simmer 2 minutes longer. Add rice and butternut squash; simmer until heated through and liquid is absorbed, about 4 minutes. Stir in 2 tablespoons butter and parsley. Season with salt and pepper. Transfer to bowl and serve.
Salt, garlic powder, and paprika
Preheat oven to 425 F. 1) Peel rutabagas with a paring knife and slice in 1/4″ rounds. If you like, you can do them in strips – they will cook a little faster, but you have to watch them carefully or they’ll burn.
Smear with oil and a little salt and put them on a nonstick baking sheet.
Cook about 12 minutes, turning twice. Take out when golden brown and tender. Immediately sprinkle with garlic powder and paprika.(From lowcarbdiets.about.com)
Caramelized Butternut Squash
2 medium butternut squash
6 Tbls unsalted butter, melted
1/4 C light brown sugar, packed
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
Preheat the oven to 400 degrees F.
Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot. (From TFN: Ina Garten)
Golden Squash Soup
3 leeks (white portion only), sliced
4 medium carrots, chopped
5 Tbls butter
3 lbs butternut squash, peeled & cubed
6 C chicken broth
3 medium zucchini, peeled & sliced
2 tsp salt
1/2 tsp dried thyme
1/4 tsp white pepper
1 C half-and-half cream
1/2 C milk
Grated Parmesan cheese & chives, optional
In a Dutch oven or soup kettle, saute leeks and carrots in butter for 5 minutes, stirring occasionally. Add the squash, broth, zucchini, salt, thyme and pepper; bring to a boil. Reduce heat; cover and simmer for 30-35 min or until vegetables are tender. Cool until lukewarm.
In a blender, puree soup in small batches until smooth; return to kettle. Stir in cream and milk; heat through ( do not boil). Sprinkle with Parmesan cheese and chives if desired.
(From: Taste of Home: Holiday 2010)