butternut squash

  • Butternut Squash Soup With Apple and Bacon


    8 strips of bacon, cut into pieces
    2 pounds squash, diced
    1 Granny Smith apple, diced
    1 tablespoon sage, finely chopped
    1 teaspoon kosher salt
    1/2 teaspoon pepper
    4 cups low-salt chicken or vegetable broth

    1. Cook bacon until crisp; cut into pieces.

    2. Add diced squash to a large stockpot; cook until browned. Stir in apple, sage, kosher salt, pepper, and broth.

    3. Bring to a boil; simmer until squash and apple soften.

    4. Add half the bacon to soup; puree. Reheat soup and garnish with remaining bacon.

  • In Season: Butternut Squash

    This hearty gourd has a whole lot of life beyond the Thanksgiving dinner table. Packed with plenty of powerful nutrients, butternut squash offers fiber, potassium for strong bones, and vitamin B6, which boosts the nervous and immune systems. Its bright, tangerine hue reflects its most powerful health benefit: carotenoids, which protect against heart disease.

    By Pamela Brill
  • Roasted Butternut Squash Salad With Warm Cider Vinaigrette

    1 squash
    2 tablespoons olive oil
    1 tablespoon maple syrup
    1 teaspon salt
    1/2 teaspoon pepper
    3/4 cup apple cider
    2 tablespoons apple cider vinegar
    2 tablespoons shallots, minced
    2 teaspoons Dijon mustard
    1/2 cup olive oil
    Salt and pepper to taste
    4 ounces arugula (optional)

    1. Season squash with olive oil, maple syrup, salt, and pepper. Roast 15 to 20 minutes at 400 degrees.

    2. In a small saucepan, combine apple cider, apple cider vinegar, and minced shallots; cook 6 to 8 minutes.

    3. Add Dijon mustard, olive oil, and salt and pepper to taste. Mix 4 ounces baby arugula with squash; top with vinaigrette.

  • Roasted Butternut Squash, Rosemary, and Garlic Lasagna

    3 pounds squash, diced
    1/4 cup butter
    4 tablespoons flour
    4 cups milk
    2 tablespoons rosemary
    1 head raosted garlic
    Lasagna noodles

    1. Layer diced squash in a shallow baking pan, roast for 10 minutes at 450 degrees; then mash roasted squash.

    2. In a heavy saucepan, combine butter, flour, milk, and rosemary. Stir in roasted garlic, simmer for another 10 minutes; then add mashed squash.

    3. Pour sauce into baking dish, and cover with 3 lasagna noodles. Spread remaining sauce over pasta, and assemble another layer. Cover with foil, and bake for 30 minutes at 375 degrees.