Savory Butternut Squash Food

SAVORY BUTTERNUT SQUASH CROSTATA

Steps:

• Preheat the oven to 375 degrees F.
• Scatter the squash and onions on a rimmed baking sheet, drizzle with the olive oil and season with 1/2 teaspoon salt. Toss well to coat evenly.
• Roast until the squash is tender all the way through and the onions are soft and turning golden brown, 28 to 30 minutes. Let cool slightly.
• Unroll the pie crust onto a nonstick baking sheet. Crumble half of the cheese over the crust, leaving a 2-inch border. Top with the roasted onions and then shingle with the squash in circles. Fold the crust borders up and over the filling, crimping every 2 inches or so. Sprinkle the exposed squash with the pistachios and the remaining cheese.
• Bake until the crust is golden brown and the cheese is melted, about 30 minutes. Let cool for 5 minutes, then sprinkle with the arugula and pomegranate seeds.
• Slice and serve warm or at room temperature.

SAVORY ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix butternut squash, olive oil, thyme, black pepper, and salt in a large bowl until evenly coated. Spread mixture in a large baking dish in an even layer; cover with aluminum foil.
• Bake in preheated oven for 30 minutes; remove foil and stir in half the Romano cheese. Sprinkle remaining cheese on top. Return to oven, uncovered, and continue to bake until tender and golden brown, about 20 minutes more.

SAVORY BUTTERNUT SQUASH

Steps:

• In a small skillet, saute onion and garlic in oil until tender. In a 2-qt. baking dish coated with cooking spray, combine the squash, tomatoes, carrots and seasonings. Stir in the onion mixture., Cover and bake at 350° for 60-70 minutes or until squash is tender. Serve over rice if desired.

SAVORY BUTTERNUT SQUASH

Steps:

• Preheat oven to 500°F Peel and cube butternut squash. Toss squash in oil, and season with salt and pepper to taste. Place squash in a single layer jelly-roll pan.
• Bake at 500F for 10 minutes or until tender.
• Remove from oven; toss squash with remaining ingredients. Serve immediately.

SAVORY BUTTERNUT SQUASH DRESSING

Steps:

• In Dutch oven melt 1 tablespoon of the butter over medium heat. Add shallots. Cook 1 minute. Add fresh cranberries; cook for 1 minute more. Add 2 cups chicken stock, the rice, and 1 teaspoon kosher salt. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes. Drain.
• Heat oven to 350 degrees F. Return Dutch oven to medium heat. Add remaining butter, squash, and thyme. Cook and stir 2 minutes. Add onion and celery. Cook and stir 3 minutes more. Sprinkle salt and pepper; set aside.
• In bowl whisk together half-and-half, eggs, and 1-1/2 cups stock. Stir in cooked rice, squash, dried cranberries, sage, and bread cubes. Transfer to shallow 3-quart casserole dish. Bake, covered, for 20 minutes. Uncover; bake for 30 minutes more or until golden. 8 (1/2-cup) servings plus leftovers.

SAVORY BUTTERNUT SQUASH PIE

Steps:

• Put oil in a wide skillet over medium-high heat. Add onions, and season generously with salt and pepper. Cook, stirring, until softened and lightly browned, 5 to 7 minutes. Reduce heat if onions are browning too quickly.
• Transfer onions to a large bowl. Add squash cubes, kale, sage, thyme and garlic. Season with salt and red-pepper flakes, and toss well to coat.
• Heat oven to 350 degrees. Roll the puff pastry rounds to 12 inches in diameter (or roll and trim pastry rectangles to achieve two 12-inch rounds). Line a 10-inch pie pan or other shallow round baking dish with one 12-inch round of pastry. Add squash filling, piling it high. Sprinkle with provolone and pecorino. Lay the remaining pastry round over filling and crimp edges to seal. Paint the top of pie with beaten egg.
• Place the pie on a rimmed baking sheet to catch drips. Transfer to oven, and bake for about 1 hour, until pastry is nicely browned and squash is soft when probed with a paring knife. (Start checking at the half-hour mark and the 45-minute mark to make sure the pastry isn't browning too quickly. Tent with foil, if so.) Allow to rest at least 10 to 15 minutes before cutting into large wedges and serving.

SWEET BUT SAVORY BUTTERNUT SQUASH

Steps:

• Add olive oil to a large skillet over medium-high heat. Add the onion and cook for 2 minutes.
• Stir in the apple juice, squash, raisins and sage; season with salt and pepper.
• Cover skillet and cook until the squash is tender, about 10 minutes.
• Using a slotted spoon, transfer the squash mixture to a bowl.
• Cook the remaining liquid until syrupy, about 5 minutes.
• Serve squash with pan juices poured over top.

SAVORY BUTTERNUT SQUASH

Steps:

• In a skillet, saute onion and garlic in oil until tender.
• Add the squash, tomatoes, carrots and seasonings; stir well.
• Pour into a greased 2 qt baking dish. Cover and bake at 350F for 60-70 minutes or until squash is tender.
• Serve over rice.

SAVORY ROASTED BUTTERNUT SQUASH SOUP

Steps:

• Step 1: Preheat oven to 400°. Peel, seed and cut the butternut squash into 1 - 2 inch chunks. In a large bowl, combine the vinegar with the maple syrup, salt, pepper, granulated garlic, and thyme. Add the squash and toss well to coat. Arrange squash on a baking sheet and roast for 30 - 45 minutes.
• Step 2: While the squash is roasting, chop the onion, carrots, and garlic. In a large dutch oven or stock pot sauté the onions and carrots in the oil until a little soft and beginning to brown. Remove the squash from the oven and add it to the dutch oven with the garlic. Pour the chicken stock over. Bring the stock to a boil, then cover the dutch oven and put it in the oven and adjust the temperature - you can let this slow cook at 250 for two hours or more, or roast it at 325° for about an hour.
• Step 3: Using an immersion blender or a potato masher roughly mash up the soup and return it to the oven at 325° for 30 minutes. You may have to add a little water or stock if the soup is too thick. Adjust the seasonings and serve!