I cubed and sauteed the squash with some onions the other night for dinner. We didn't care for it. What can I do with the leftovers, I'd rather not throw it out.
I prefer it roasted rather than sauteed. If it is soft and not too much oil - add some roasted carrots, puree it and add some chicken broth, whole milk or half and half. Add a little grated nutmeg.This message has been edited. Last edited by: Charming,
Oh, I like roasted butternut squash. That brings out the natural sugars in it and it's wonderful with a little butter and a touch of salt.
Life isn't about how to survive the storm, but how to dance in the rain.
You could make soup or Chicken & Butternut Squash Lasagne. Recipes follow.
BUTTERNUT SQUASH LASAGNE with CHICKEN & ROSEMARY
Served at Harvest Harmonies - Recipe developed the hostesses
For each 9x13 pan (8 servings):
½ of a 3-3.5 lb. butternut squash, roasted and sliced into ¼ “ slices* see notes below)
3 c. diced, cooked chicken** (see notes below)
4 cups whole milk
2 T. rosemary, minced (fresh is best….but dried will work….see note below)
¼ cup butter
1 T. fresh garlic, minced fine
1 cup sweet onion, minced fine
4 T. all-purpose flour
9 Barilla lasagne sheets, uncooked
8 -12 oz. (2-3 cups) Kraft Italian blend cheese (see notes below)
1 cup heavy cream
½ tsp. salt
1/3 cup fresh grated parmesan cheese
Fresh grated nutmeg, optional
*Prepare squash: If possible, purchase bigger squash. The stem portion yields the nicest densest product. Preheat oven to 400o. Line cookie sheet with heavy tinfoil. Cut butternut squash in half lengthwise and remove seeds. Lightly oil cut surface and place cut side down on lined cookie sheet. Roast for about 25-30 minutes, until barely fork tender. Leaving some ‘firmness’ in the flesh will help later when you slice it. Allow to cool to room temp. With paring knife, peel off outer skin, then slice crosswise into ¼ “ slices. If you wish to prep the squash ahead of time, you can wrap it in plastic wrap, unsliced, and refrigerate or freeze until the day you assemble the lasagna. Then, just thaw if frozen, slice, and use. One 3-3.5# squash is enough for two pans of lasagne.
** Prepare chicken: One large hind quarter and one large whole breast of chicken should yield about 3 cups cooked/diced meat. FYI: The 10# bag of chicken hind quarters from WalMart ($ .43/#) yielded 10 cups meat. Meat can be cooked, cooled, diced and frozen until ready to assemble lasagna. Use minimal amt. of water in which to cook the meat. OR Buy a deli roasted chicken and debone it while still warm, removing skin. Dice pieces into bite size. A deli chicken will yield ~ 6 cups diced meat.
To make the rosemary white sauce: In a large saucepan, simmer the rosemary and milk over low heat about 10 minutes until you can really smell the rosemary. Note: Fresh rosemary can be left in the sauce, as it is tender. If you use dried rosemary, you may need to use more than 2T. to get enough flavor and you may prefer to remove it from the sauce by pouring the infused milk through a sieve before thickening, as it is tougher than fresh.
Meanwhile, in another large frypan, cook garlic and onion in butter until softened. Stir in flour and cook roux, stirring, 3 minutes. Remove pan from heat and whisk in the hot milk mixture until smooth. Return pan to heat and simmer sauce, whisking occasionally, about 10 minutes, or until thick. Sauce may be made 3 days ahead and chilled, its surface covered with plastic wrap.
To assemble lasagne: Spray a 9x13 pan with non-stick spray. Reheat sauce, if necessary, until fluid, then assemble as follows:
1. Spread 1 cup sauce over bottom of pan.
2. Top with 3 pasta sheets.
3. Spread with ½ remaining sauce, about 1 ½ cups.
4. Top with ½ of the squash slices (1/4 of one lg. squash)
5. Top with 1 ½ c. chicken
6. Top with 1 c. Kraft Italian cheese blend.
7. Repeat steps 2-6 one more time.
8. Top with 3 pasta sheets.
9. Top with 1 cup more of the cheese blend, if desired. This can be omitted.
The pan can be covered and refrigerated at this point for 1-2 days until serving day. You may notice the pasta sheets curling up, but they will lie back down after they absorb some of the moisture from the sauce. It could also be frozen at this point.
Serving day: Remove pan(s) from refrigerator and bring to room temp. Whip the heavy cream with the salt until soft peaks form and spread evenly over top pasta layer, making sure pasta is completely covered. Sprinkle with 1/3 cup shredded parmesan cheese. Sprinkle with nutmeg, if desired. Cover tightly with foil, tenting slightly to prevent foil from touching top layer. Bake at 375o for 35 minutes. Remove foil and bake about 20-5 minutes more, or until top is bubbling and golden brown. Remove from oven, tent with foil and allow to rest 15-20 minutes before cutting and serving.
WE made our own cheese blend, using mozzarella, parmesan, asiago and provolone cheeses. The Kraft Italian blend of 4 or 5 cheeses should be a close approximation.
To make this vegetarian: Substitute ½ pound sliced or diced Fontina cheese for the chicken. Fontina is expensive but is worth it for the creaminess. Available from Target.
My dear friend devised this recipe and I put in my 2 cents worth.
If you think my recipes are detailed, hers are PRECISION but always delicious.
Autumn Harvest Soup
My compilation from Puree of Carrots a al Crecy, adapted from The Modern Cookbook, 1846;
Williams Sonoma’s Cream of Butternut Squash & Apple Soup; and Butternut Squash Chowder (Colonial Williamsburg)
Makes 16 servings (2 ladlefuls per person)
8 thick slices bacon, diced
2 medium sweet yellow onion, peeled and diced
4 ribs celery, sliced
4 ½ cups roughly chopped carrots
4 ½ cups peeled, chunked butternut squash
½ cup flour
1 Tablespoon sugar
1 teaspoon nutmeg
½ teaspoon allspice
2 teaspoons salt
1 teaspoon pepper
10 cups chicken stock, preferably homemade or good soup base powder
2 cups heavy cream
Fresh finely chopped parsley
Julienned carrots, cooked al dente
Reserved bacon pieces
In large heavy Dutch oven brown bacon pieces over medium high heat, remove to absorbent paper with slotted spoon, set aside.
Add onion and celery to bacon drippings and sauté until tender and translucent about 10 minutes.
Add flour and seasonings, stir well and cook about 3 minutes.
Slowly add a small amount of stock until flour is absorbed, then add rest of stock.
Add carrots and squash to pan.
Bring to a boil, then reduce heat and simmer over medium low heat, covered until vegetables are done.
Puree soup in blender or food processor in small batches.
At this point the soup can be refrigerated until ready to reheat and finish.
Bring to a boil slowly, reduce heat and add cream and heat through but do not allow to boil.
Ladle into serving bowls, garnish with bacon pieces and parsley or Julienned carrots.
Served for Family Thanksgiving 2007. Everyone liked it and my kids said they wouldn’t mind it again for a special occasion. I particularly liked the seasonings in this version.
I roast it in the oven. The carmelization really creates a sweet taste that is great on its own or in soup.
Agrees with Charming. Simple and delish! We actually grew our own this year.
They only way I've ever prepared it is roasting it and making soup.
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