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Interests => All Things Edible (and how to prepare them) => Recipes => Topic started by: Chris_ on May 13, 2010, 01:15:59 AM

Title: Roasted butternut squash
Post by: Chris_ on May 13, 2010, 01:15:59 AM
I had the best butternut squash for dinner.  It's really easy and tastes great.  Mix everything together in a greased baking dish and roast at 350º until the bacon is crispy and the squash is well roasted.

1 squash, cubed
4 slices of bacon, cut into thin pieces
1/2 cup of finely-diced onion
1/4 teaspoon of cayenne pepper
1 tablespoon maple syrup
Title: Re: Roasted butternut squash
Post by: IassaFTots on May 13, 2010, 07:56:41 AM
I had the best butternut squash for dinner.  It's really easy and tastes great.  Mix everything together in a greased baking dish and roast at 350º until the bacon is crispy and the squash is well roasted.

1 squash, cubed
4 slices of bacon, cut into thin pieces
1/2 cup of finely-diced onion
1/4 teaspoon of cayenne pepper
1 tablespoon maple syrup

Oh yeah.  I am so trying that.  Thanks!  Would that be about 30-40 min?
Title: Re: Roasted butternut squash
Post by: Chris_ on May 13, 2010, 09:45:21 AM
Probably.  Might be a little longer.
Title: Re: Roasted butternut squash
Post by: Wineslob on May 13, 2010, 10:38:58 AM
That looks really good.
Another squash reciepe that my wife makes:

Ingredients
1 large butternut squash, about 3 pounds, halved, seeds removed
2 tablespoons vegetable oil
1/2 teaspoon salt
Freshly ground black pepper
1/2 pound sweet Italian sausage, removed from casings
1 large onion, chopped
6 cloves garlic, minced
1 tablespoon chopped fresh sage, plus 12 whole leaves
1 teaspoon chopped fresh marjoram
6 cups light chicken stock or broth
1 teaspoon cider vinegar or lemon juice
1/2 cup heavy cream, or more to taste
2 tablespoons butter
Directions
Preheat the oven to 400 degrees F.

Lightly coat the squash halves with 1 teaspoon of the vegetable oil. Season the inside with salt and pepper and place cut-side down on a baking sheet lined with parchment paper. Bake until very tender, about 45 minutes. When the squash is cool enough to handle, scoop out the flesh and reserve. Discard the peel.

In a large saucepan over medium-high heat, add the remaining vegetable oil and, when hot but not smoking, add the sausage. Cook until golden brown, about 4 minutes. Add the onions and cook, stirring, until the onions wilted and starting to caramelize, about 6 minutes. Add the garlic, sage and marjoram, and cook, stirring, for 1 minute. Add the cooked squash and chicken stock, stir well to combine, and bring to a boil. Reduce the heat to low, and simmer for 30 minutes, stirring occasionally.

With a hand-held immersion blender, or in batches in a food processor or blender, puree the soup. Strain through a fine mesh strainer into a clean saucepan. Add the cider vinegar and stir to combine. Add the cream and adjust seasoning, to taste.

In a small saute pan, cook the butter over medium-high heat until it begins to turn brown around the edges. Add the whole sage leaves and cook until crisp, 1 to 2 minutes. Transfer the leaves to paper towels to drain.

Serve the soup in bowls, garnished with the crispy sage leaves.


from Emeril Lagasse.

With french bread it's unbelieveably good.

http://www.foodnetwork.com/recipes/emeril-lagasse/butternut-squash-and-italian-sausage-soup-recipe/index.html
Title: Re: Roasted butternut squash
Post by: IassaFTots on January 19, 2011, 07:54:06 PM
Any other recipes for butternut squash?  Or pumpkin?  I have one of both just sitting, staring at me, and I am at a loss.  I like savory. 
Title: Re: Roasted butternut squash
Post by: Wineslob on January 20, 2011, 11:31:32 AM
All I got is the one I posted, but you can use a couple of packages of Maple flavored sausage (breakfast style) instead of the Italian.