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Smoked Sausage, Butternut Squash, and Wild Rice Soup
Ingredients:
2 medium butternut squash, about 3 to 4 pounds, peeled, seeded, and cut into 1-inch chunks, 2 tablespoons olive oil, salt, freshly ground black pepper, 12 cups chicken stock, 2 1/2 cups chopped onions, 1 cup wild rice, 3/4 pound smoked sausage, such as kielbasa, cut into 1/4-inch, 2 cups fresh corn kernels, 1 1/2 cups half-and-half
Directions:
1. Preheat oven to 400 F.
2. Season the squash with 1 tablespoon of the oil, salt and pepper. Place on a baking sheet and roast for 45 minutes to 1 hour or until tender.
3. Remove from the oven and cool completely. In a blender or food processor, puree the squash with 2 cups of chicken stock until smooth and set aside.
4. In a saucepan, over medium heat, bring 4 cups of the stock and 1/2 cup of the chopped onions to a simmer. Stir in the rice and cook until the rice is tender and the liquid is absorbed, about 1 hour, stirring occasionally with a fork. Remove the rice from the pan and cool.
5. In a large saucepan, over medium heat, add the remaining tablespoon of oil. When the oil is hot, add the sausage and brown for 3 minutes. Add the remaining 2 cups of onions and corn. Season with salt and pepper. Saute for 3 minutes. Add the remaining 6 cups of stock and squash puree. Bring to a boil. Reduce heat to medium-low, cover and simmer for 20 minutes.
6. Skim off fat that rises to the surface. Stir in the rice and continue to cook for 10 minutes. Remove from heat, stir in the half-and-half and season with salt and pepper.
Recipe from: www.foodnetwork.com
Creamy Four Cheese Spinach Butternut Squash
Ingredients:
1 butternut squash, 1/2 cup (125ml) vegetable broth, 1 cup (250ml) heavy cream, 5 garlic cloves (or to taste) minced, 1 cup Italian 4 cheese mix, 1 cup freshly chopped spinach, Fresh thyme to taste (optional), salt and pepper, red chili pepper flakes (optional).
Directions:
1. Preheat the oven to 400°F(200°C). Scrub the outside of the squash clean and cut each in half down the middle from the stem to the root end. Scoop out the seeds and scrape a bit of the flesh with a spoon, leaving a nice border all the way around. Sprinkle each half with salt and pepper.
2. In a large bowl, combine minced garlic, heavy cream with 1/2 cup vegetable broth, cheese and spinach. Mix well. Divide the mixture into each halves, then top with additional cheese and sprinkle with additional pepper, fresh thyme and red chili flakes.
3. Roast in the oven for 40 to 50 minutes, depending on the thickness of your squash, or until the flesh of the butternut squash is very tender when poked with a fork. Remove from oven and serve immediately.
Modification:
Instead of filling the squash with the ingredients, I have found it easier to chop the squash into chunks and bake like a casserole. If doing this you have the option to double the filling as well.
Recipe from: www.eatwell101.com
Bacon, Gruyere, and Butternut Squash Frittata
Ingredients:
6 slices bacon finely chopped, 1/2 small butternut squash cut into 1/2" chunks, 1 small onion minced, 1 1/2 tbsp minced rosemary, plus more for garnish, 6 large eggs, 1 1/2 c. whole milk, 3 oz. Gruyere grated and divided, salt, black pepper
Directions:
1. Preheat oven to 375°. In a large oven-safe skillet over medium-high heat, cook bacon until beginning to soften, 2 minutes. Add butternut squash, onion, and rosemary and cook until softened, stirring frequently, 8 minutes.
2. Whisk eggs, milk, and 1 cup cheese in a large bowl and season with salt and pepper. Pour egg mixture over butternut squash mixture, and cook over medium heat until edges of eggs begin to set, 5 minutes.
3. Sprinkle remaining ½ cup cheese on frittata and transfer to oven until golden brown, about 15 minutes.
Recipe from: www.delish.com
Butternut Squash Cornbread
Ingredients:
1 cup stone-ground cornmeal or white cornmeal, 1 cup all-purpose flour, 1 teaspoon baking soda, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, 1/4 cup light brown sugar packed, 1 large egg, 1/2 to 3/4 cup buttermilk, 1 cup cooked mashed butternut squash, 1 tablespoon vegetable oil
Directions:
1. Grease an 8-inch square baking pan or deep-dish pie plate or spray it with nonstick cooking spray. Heat oven to 375 F.
2. In a mixing bowl combine the cornmeal, flour, baking soda, baking powder, salt and brown sugar.
3. In another bowl, whisk together the egg, 1/2 cup of the buttermilk, the mashed squash, and vegetable oil.
4. Combine the wet ingredients with the dry ingredients; mix until well blended, adding more buttermilk if needed. The batter will be thick, but easy to stir by hand.
5. Spread batter in the prepared baking pan and bake for 25 to 30 minutes, until nicely browned.
Tips and Variations:
Use a cast-iron skillet for a crusty cornbread. Add enough vegetable oil or bacon drippings to coat the bottom of the skillet and heat it in the oven before adding the batter.Pumpkin Cornbread: Replace the mashed butternut squash with 1 cup of canned pumpkin puree.
Recipe from: www.thespruceeats.com
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