Butternut Squash In Ginger And Garlic Adapt Julia Child Food

SAUTEED BUTTERNUT SQUASH WITH GARLIC, GINGER & SPICES

Steps:

• 1. Melt 3 tbsps of the butter in a large 10 inch straight side saute pan over med-high heat.Add the butternut squash and a large pinch of salt. Cook stirring occasionally at first and the more frequently as squash browns until it is tender and lightly browned about 15 mins. Push the squash to one side of pan and add the remaining tbsp of butter to the clear space. When the butter melts add the ginger, garlic and 1/2 tsp salt. Cook the aromatics in the melted butter stirring occasionally and scraping the bottom of the pan until they are softened, 1 - 2 mins. Stir the cumin, coriander, cinnamon and cayenne into the ginger and garlic and cook until fragrant, about 30 seconds. Stir the flavorings into the squash, adjust the salt to taste, garnish with cilantro if using and serve.I happen to love cilantro so I always add lots!
• 2. I absolutely LOVE this dish. It looks complicated and I thought so first too when I made it , now I make it from memory and it is so delicious. I could eat it all myself!! One tip is to have everything ready before you start. I remember searching through my pantry the first time I made it looking for my spices and getting very frustrated!! My husband still says he doesn't like it but I see him eating it every time.!!Easily doubled or tripled...I do!!!

BUTTERNUT SQUASH IN GINGER AND GARLIC (ADAPT. JULIA CHILD)

Steps:

• Cut squash in half; remove seeds. Peel away all outer rind of squash several times until only the deeply yellow parts of the squash are left.
• Cut into thumbnail sized dice.
• Steam squash until just tender (about 10 minutes). Do not overcook.
• Drain cooking water into another sauce pan, boil down quickly with optional meat juices and optional extra butter, ginger and garlic.
• When well reduced and liquid is almost syrupy, pour it over the squash. Toss with liquid and correct seasoning.

CURRY GINGER BUTTERNUT SQUASH SOUP

Steps:

• in a large pot heat oil.
• add ginger and garlic and cook until softened.
• add curry powder, stir for a few seconds.
• add mirin and reduce to 1/2 cup.
• add squash, stock, celery, bring to a boil.
• reduce heat to simmer and cook 20 minutes until tender.
• using an immersion blender puree soup until smooth (or puree in batches in a blender).
• pour through a sieve into a large bowl, discarding solids.
• add chile sauce, salt, pepper and orange juice concentrate.
• add a spoonful of yogurt to each serving and garnish with parsley.

SQUASH SOUP WITH GINGERY BUTTERNUT

Steps:

• Heat the oil in a heavy saucepan, add the ginger, garlic and cumin and saute, stirring, until the garlic turns golden.
• Add the squash and water, bring to a simmer and cook until the squash is soft, about 20 minutes. Puree the mixture in a food processor, then pass through a sieve and return to the saucepan.
• Reheat, adding lemon and salt and pepper to taste. Thin with a little additional water if desired. Fold in the cilanto and serve.

BUTTERNUT SQUASH WITH GINGER

Steps:

• Place the prepared squash in a lightly greased oven proof dish.
• Dot with butter and sprinkle with ginger, brown sugar, salt & pepper.
• Cover and bake in a 350F for 45 minutes, uncover and place 8" from broiler to finish browning it for another 15 minutes or less - watch it doesn't get burnt.

BUTTERNUT AND GINGER SOUP

Steps:

• Heat the olive oil in a large pot.
• Add all the chopped vegetables. Stir-fry them until they start to brown.
• Add the vegetable stock.
• Simmer until all the vegetables are cooked and soft.
• Blend.
• Season as required.

WINTER SQUASH CASSEROLE WITH ROSEMARY

Steps:

• Heat oven to 325 degrees. Place squash cubes in a large mixing bowl.
• In a small bowl, whisk together flour and cornstarch, then whisk in ginger, salt and pepper. Add half the dry ingredients to the squash and toss gently but thoroughly to combine. Add remaining dry ingredients and toss again until evenly coated. Add garlic, parsley, rosemary and 1/3 cup oil. Toss gently but thoroughly to coat.
• Transfer squash to a 9-by-13-inch baking dish and drizzle with remaining 2 tablespoons oil. Cover tightly with aluminum foil and bake for 1 to 1 1/2 hours, until tender. Uncover and bake until very soft, another 45 to 60 minutes. (The casserole can be cooled and refrigerated at this point for up to 2 days. Bring to room temperature before resuming.)
• To finish, brown the top: Turn oven to 350 degrees. (Alternatively, turn oven to 325 degrees with convection, or use the broiler.) Heat squash until sizzling on the bottom and crusty on the top, about 10 minutes. (If reheating from room temperature, it will take longer, 20 to 30 minutes.) Serve immediately.