Butternut Squash Casserole

Haven't had a lot of time to do a new post today, busy with relatives before the wedding tomorrow.  We ate at a seafood restaurant for lunch that was quite delicious, but I forgot to take any pictures of my meal.  I had some tilapia and shrimp.  Delicious!

Here's another recipe for butternut squash, this time a casserole.

Ingredients:

• 1 butternut squash
• 1 cup white sugar
• 1 1/2 cups milk
• 1 teaspoon vanilla extract
• 1 pinch salt
• 2 tablespoons all-purpose flour
• 3 eggs
• 1/4 cup margarine, melted
• TOPPING
• 1/2 (16 ounce) package vanilla wafers, crushed
• 1/2 cup margarine, melted
• 1 cup brown sugar

Directions

1. Preheat oven to 425F
2. Put butternut squash in the microwave and cook on high, until soft, 2 to 3 minutes. Cut in half, scoop out seeds and cube. Bring a large pot of water to a boil. Add squash and cook until tender, about 15 minutes. Drain and mash.
3. In a 9x13 inch casserole dish combine 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted margarine.
4. Bake in preheated oven for 45 minutes, or until set.
5. In a medium bowl combine crushed vanilla wafers, 1/2 cup melted margarine and brown sugar. Crumble over top of cooked casserole and return to oven to brown.

Butternut Squash Soup

I think I'm going to do weekly themed recipes focusing on a single ingredient.  As you may have noticed, this week has been butternut squash.  If you have any ideas for next week or what sorts of recipes you'd like to see, feel free to comment suggestions!  :)

I've been traveling all day and haven't had much sleep or much time, but before I get some zzz's here is a rather simple recipe for butternut squash soup.  Yum!  Sunday is my sister's wedding, so look forward to a fun food review and pictures!

Ingredients:
6 cups (about 2 large squash) seeded 2-inch wide chunks butternut squash
Melted butter, for brushing
1 tablespoon kosher salt, plus 1 teaspoon
1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
3 cups chicken or vegetable stock
4 tablespoons honey
1 teaspoon minced ginger
4 ounces heavy cream
1/4 teaspoon nutmeg

Directions:  
- Preheat your oven to 400F.

-Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon freshly ground white pepper. On a sheet pan lay the squash flesh side up. Roast for about 30 to 35 minutes or until the flesh is nice and soft.

-Scoop the flesh from the skin into a pot and add the stock, honey, and ginger. Bring to a simmer and puree using a stick blender. Stir in the heavy cream and return to a low simmer. Season with salt, pepper, and nutmeg.

Simple and delicious!  I love soups this time of year.

Butternut Squash Ravioli

Cheese or meat being the only pasta options just not doing it for you?  To continue on with the butternut squash theme for the week... Squash or pumpkin ravioli is a tasty and interesting alternative to this favorite.  Unfortunately(?) you're not going to find it in a Chef Boyardee can, though Lean Cuisine does have a microwavable version for those who rather go the lazy quick route.  But for those that want to try making it themselves, here's a good recipe to get started.

Ingredients:

FILLING:

2 butternut squash

1 pinch cinnamon
1 pinch nutmeg
1 tablespoon finely-chopped orange zest
2 teaspoons chipotle puree
1/4 cup finely-chopped parsley
1/4 cup finely-grated Parmesan cheese

4 sheets pasta dough- 12" to 14" long by 4" wide
2 eggs

2 tablespoons water
Finely-chopped chives, for garnish

BROWN BUTTER SAUCE
2 sticks unsalted butter
1/4 cup coarsely-ground hazelnuts
1/4 cup heavy cream
8 sage leaves, cut chiffonade

-Preheat your oven to 450F.  Cut your squash lengthwise and remove the seeds, then place on baking sheet to roast until the flesh is soft.  Remove the flesh from the skin and run through a food mill.

-In a medium saucepan, cook the puree on low heat until almost dry.  Now add the rest of the spices and ingredients for the filling, mixing them evenly into the squash.  Feel free to add as much salt and pepper as you desire.

-Now lay out a sheet of your pasta dough on a lightly floured flat surface.  Using a teaspoon, scoop out heaping portions of the filling onto the dough at least 2" apart.  Prepare an eggwash of the 2 egg whites and 2 tablespoons of water to moisten the edges of the pasta sheet with either your fingertips or a brush.

-Place the second sheet of pasta dough on top of the first and press the edges together and separate the rows of filling to form individual pockets for your ravioli.  Repeat with the other two remaining dough sheets.

-Using a ravioli cutter or pastry wheel, cut in long straight lines across the dough in a grid for each individual ravioli.    Make sure to press and seal the edges.

-In a large pot of salted, boiling water, drop in your ravioli (carefully) and cook for about 5 minutes.  Drain the water and put them on a clean plate.

-To make your brown butter sauce, just melt the butter in a medium saute pan on a medium-high heat.  Add your hazelnuts (or even substitute with pine nuts, yum!) and cook until the nuts are golden brown.  Now add the heavy cream and cook for another 1 minute.  Add the safe and season with salt and pepper to taste.

-Lastly, add your sauce over the raviolis and add some chopped chives for garnish.  Delicious!

Also if you're feeling brave, try making your own pasta dough instead!