Caramelized Butternut Squash Food

CARAMELIZED BUTTERNUT SQUASH

Steps:

• In a large, heavy pot, stir the water, brown sugar, and cinnamon sticks together until the sugar dissolves. Add the butternut squash and bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, until the liquid is reduced and syrupy, and the squash is very tender, about 2 1/2 hours.
• Place the reserved seeds in a colander and rinse to remove any pulp. Dry thoroughly on paper towels. Heat an 8-inch skillet over medium-high heat. Add the squash seeds and cook, stirring frequently, until lightly toasted. Set aside to cool completely before using.
• Remove the cinnamon sticks from the squash and discard. Let the squash cool slightly and serve warm or at room temperature with the toasted seeds.

CARAMELIZED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 400°F.
• Cut off the ends of each butternut squash and discard.
• Peel the squash and cut in half lengthwise.
• Using a spoon, remove the seeds.
• Cut the squash into 1 1/4" to 1 1/2" cubes (large and uniform is best), and place them on a baking sheet.
• Add the melted butter, brown sugar, salt and pepper.
• With clean hands, toss all of the ingredients together and spread out in a single layer on the baking sheet.
• Roast for 45 minutes to 55 minutes, until the squash is tender and the glaze begins to caramelize.
• Turn the squash while roasting a few times with a spatula to be sure it browns evenly.
• Adjust seasonings if needed.
• Serve hot.
• Enjoy!

CARAMELIZED BUTTERNUT SQUASH SOUP

Steps:

• Heat olive oil in a large pot over high heat. Cook and stir squash in hot oil until completely browned, about 10 minutes. Stir onion, butter, sea salt, and cracked white pepper into the squash; cook and stir together until the onions are completely tender and beginning to brown, about 10 minutes.
• Pour chicken broth and honey over the mixture; bring to a boil, reduce heat to medium-low, and cook at a simmer until the squash is tender, about 5 minutes.
• Pour the mixture into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth.
• Stir cream, nutmeg, salt, and ground white pepper into the soup to serve.

ROASTED BUTTERNUT SQUASH AND CARAMELIZED ONION TART

Steps:

• Using a prepared pie crust or your favorite crust recipe. On a lightly floured surface roll out dough into a 12-inch round (about 1/8 inch thick).
• Fit dough into an 11-inch tart pan with a removable fluted rim.
• Freeze shell 15 minutes.
• Preheat oven to 375°F.
• Line shell with foil and fill with pie weights or raw rice.
• Bake shell in middle of oven until edge is pale golden, about 20 minutes.
• Carefully remove foil and weights or rice and bake shell 10 minutes more, or until bottom is golden.
• Leave oven on.
• Cool shell in pan on a rack.
• Halve squash and scoop out seeds.
• Lightly brush each cut side with about 1 teaspoon oil and on a baking sheet roast squash, cut sides down, in middle of oven 40 minutes, or until soft.
• While squash is roasting, thinly slice onion and in a heavy skillet cook in 1/2 tablespoon butter and remaining 1 1/2 teaspoons oil over moderate heat, stirring occasionally, until soft and golden brown, about 20 minutes.
• Cool squash and scoop out flesh.
• In a food processor purée squash.
• Add whole egg, egg yolk, and cream and blend well.
• Transfer mixture to a large bowl and stir in cheeses, herbs, onion, salt, and pepper to taste.
• Pour filling into shell, smoothing top.
• In a small skillet melt remaining tablespoon butter and stir in bread crumbs until combined well.
• Sprinkle bread crumb mixture evenly over filling.
• Bake tart in middle of oven 40 minutes, or until filling is set.
• Cool tart in pan on rack 10 minutes and carefully remove rim.

BUTTERNUT SQUASH AND CARAMELIZED ONION GALETTE

Steps:

• Make pastry: In a bowl, combine the flour and salt. Place the butter in another bowl. Place both bowls in the freezer for 1 hour. Remove the bowls from the freezer and make a well in the center of the flour. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal. Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the well. With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.
• Prepare squash: Preheat oven to 375 degrees F. Peel squash, then halve and scoop out seeds. Cut into a ½-inch dice. Toss pieces with olive oil and a half-teaspoon of the salt and roast on foil lined (for neatness sake) sheet for 30 minutes or until pieces are tender, turning it midway if your oven bakes unevenly. Set aside to cool slightly.
• Caramelize onions: While squash is roasting, melt butter in a heavy skillet and cook onion over low heat with the remaining half-teaspoon of salt and pinch of sugar, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne.
• Raise the oven temperature to 400 degrees. Mix squash, caramelized onions, cheese and herbs together in a bowl.
• Assemble galette: On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread squash, onions, cheese and herb mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the mushrooms and cheese, pleating the edge to make it fit. The center will be open.
• Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.

ROASTED BUTTERNUT SQUASH WITH CARAMELIZED ONIONS, GORGONZOLA AND

Steps:

• 1. Toss the butternut squash with the olive oil and season with salt and pepper.
• 2. Roast the squash in a preheated 350F oven until tender, about 30-40 minutes and set aside.
• 3. Meanwhile, heat the oil and melt the butter in a pan.
• 4. Add the onion and cook on low until caramelized, about 40-60 minutes.
• 5. Add the garlic and saute for a few minutes and set aside.
• 6. Melt the butter in a pan and let it brown.
• 7. Add the sage leaves and saute until crispy, about 2-3 minutes.
• 8. Add everything to the pan and toss in the browned butter to coat and remove from heat when the gorgonzola starts to melt.

CARAMELIZED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 400 degrees F.
• Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.