Tuesday, November 18, 2008

Fall Flavors: Butternut Squash


This weekend we enjoyed some time in my husband's home state of Iowa. We had a great time at Nippy's wedding and even had time to check out one of Des Moines finest restaurants, Centro, with our friends Scott and Amber. One of my favorite fall flavors is butternut squash. I got to enjoy some delicious butternut squash ravioli in a sage butter...yum!!
Centro on Urbanspoon

Do you have a favorite butternut squash recipe to share? I'm going to work on some recipes this weekend. The peak season for butternut squash lasts from early fall through the winter. I found a few ideas...

Butternut Squash Turnovers from Food and Wine Magazine
Butternut Squash with Browned Butter and Thyme
Quick Squash Sautee
Butternut Squash With Green Peas
Butternut Squash Risotto
Grilled Butternut Spears
Brown Rice with Butternut Squash, Wild Mushrooms and Salami

Butternut Squash & Apple Soup with Chestnuts

5 comments:

Olga said...

Hi, Lauren. Thanks for mentioning my butternut squash with peas recipe!

capitalspice said...

We made the butternut squash turnovers from Food + Wine as part of our Fakesgiving faux-holiday dinner earlier this month.

They were great - definitely worth a try!

Elizabeth posted a full write up on our site yesterday, if you'd like to check it out.

EFrodyma said...

Hi Lauren, I had the most amazing Butternut Squash Shrimp Bisque from Whole Foods the other day. I found a recipe that looks amazing...

BUTTERNUT SHRIMP BISQUE
Frank Brigtsen - Brigtsen's Restaurant
Yield: 6 servings



Ingredients:

3 Tablespoons unsalted butter
2 cups diced yellow onion
1 bay leaf
4 cups butternut squash (peeled, de-seeded, and diced into ½ - inch cubes)
2 cups peeled fresh shrimp
2 ¼ teaspoons salt
3/8 teaspoon ground cayenne pepper
1/8 teaspoon ground white pepper
½ cup shrimp stock (see NOTE)
6 cups heavy whipping cream
NOTE: To make shrimp stock, place shrimp heads and shells into a saucepan and cover with cold water. Bring to a boil. Reduce heat to low and simmer for 15 minutes. Strain.



Heat the butter in a heavy-duty saucepan over medium-high heat. Add the onions and bay leaf and cook, stirring constantly, until the onions become soft and clear, 3-4 minutes.
Reduce heat to medium and add the butternut squash. Cook this mixture, stirring occasionally, until the squash begins to soften, 6-8 minutes.
Reduce heat to low and add the shrimp, salt, cayenne, and white pepper. Cook, stirring occasionally, until the shrimp turn pink, 2-3 minutes.
Add the shrimp stock and cook, stirring occasionally, for 6-8 minutes. If the mixture begins to stick to the pan, scrape it with a spoon and continue cooking. This will intensify the flavor of the bisque.
Remove bay leaf and discard. Transfer the squash/shrimp mixture to a food processor and puree. Return the puree to a saucepan and add the cream. Whisk until thoroughly blended. Bring to a boil. Reduce heat to low and simmer for 2-3 minutes.

capitalcooking said...

That does look delicious. We'll have to make it when I come home for the holidays. I think I still have presents for you from last year.

capitalcooking said...

http://www.thekitchn.com/thekitchn/hors-doeuvres/recipe-sweet-butternut-squash-and-coconut-jam-068185