|Creamy Winter Squash Soup|
|Butternut Squash Lasagna|
|Winter Squash with Piloncillo|
A couple of days ago a friend was kind enough to gave us an organic Butternut Squash. The only dilemma is that it measures over 24 inches! Imaging that! We decided to divide the Squash in three equal parts an make three different recipes featuring an appetizer, a main course and dessert. Here are the recipes:
Creamy Winter Squash Soup:
- 2 tablespoons butter
- 1 small onion, chopped
- 1 stalk celery, chopped
- 1 medium carrot, chopped
- 2 medium potatoes, cubed
- 1 medium butternut squash - peeled, seeded, and cubed
- 1 (32 fluid ounce) container chicken stock
- salt and freshly ground black pepper to taste
Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.
Butternut Squash & Sage Lasagna:
- 3 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces
- 2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1 pound whole-milk ricotta cheese
- 1/2 cup heavy cream
- 2 large egg yolks
- 1/2 pound fresh mozzarella cheese, coarsely grated (2 cups)
- Freshly grated nutmeg
- 2 tablespoons unsalted butter
- 1/3 cup loosely packed fresh sage leaves, coarsely chopped
- 1 1/4 cups homemade or store-bought low-sodium chicken stock
- Lasagna Noodles, (you will need only 1/2 of the batch), cut into 4-by-13-inch strips and cooked, or store-bought dried noodles, cooked
- 4 ounces finely grated Parmesan cheese (1 1/4 cups)
- Preheat oven to 425 degrees. Toss squash, oil, and 1 teaspoon salt on a baking sheet. Season with pepper. Bake until light gold and tender, 25 to 30 minutes. Let cool.
- Reduce oven temperature to 375 degrees. Combine ricotta, cream, yolks, mozzarella, and a pinch of nutmeg in a medium bowl. Season with salt.
- Melt butter in a small saute pan over medium-high heat. As soon as it starts to sizzle, add sage, and cook until light gold and slightly crisp at edges, 3 to 4 minutes.
- Place squash in a medium bowl, and mash 1/2 of it with the back of a wooden spoon, leaving the other 1/2 in whole pieces. Gently stir in sage-butter mixture and stock. Season with salt and pepper.
- Spread 3/4 cup of ricotta mixture in a 9-cup baking dish. Top with a layer of noodles. Spread 1/2 of the butternut squash mixture over noodles. Top with a layer of noodles. Spread 1 cup of ricotta mixture over noodles. Repeat layering once more (noodles, squash, noodles, ricotta). Sprinkle Parmesan over ricotta mixture.
- Place baking dish on a rimmed baking sheet, and bake until cheese is golden and bubbling, 30 to 35 minutes. Let stand for 15 minutes before slicing and serving.
Winter Squash in Cane Sugar Syrup:
- 2 pounds winter squash
- 1 cup water (no more because the squash releases liquid)
- 2 cups dark brown sugar or "unrefined solid cane sugar"
- 1-2 stick cinnamon
images via: google