Butternut Squash Couscous

These days I'm usually searching for recipes based on the vegetables I have around to use up. I have pretty well-stocked cupboards so I usually don't have to buy much when I find a recipe I want to make (other than things like some fresh herbs), but I'm still delighted when I come across a recipe that looks delicious and uses up a lot of ingredients I already have on hand. Even though I'm constantly telling myself I need to use up what's already in the cabinets, I always ending finding at least an item or two I just can't live without on a grocery shopping trip, be it because there's a good sale or just because something looks really good. This great recipe used up a good amount of my remaining CSA produce, as well as making a bit of space in my cabinets, and all I had to do pick up was some fresh parsley.

This dish is filling, but not dense, the wonderful homey kind of food that is perfect for a cold winter night but also makes great leftovers for lunch for the next day (or two). Although a mild dish overall, the flavors are complex and complementary and the wonderful perfume of the cinnamon comes through. After eating far too much dense and unhealthy food over Christmas, it was nice to have a healthy, filling meal packed full of the whole grains and vegetables that got neglected over the holiday. Although I'm definitely not one to diet over the holidays (or at all), I will say that I feel much better when I eat healthfully, and this dish was a great way to get back on track.


Butternut Squash Couscous
adapted from Food and Wine
serves 4 to 6

1/4 cup sliced almonds
2 tablespoons olive oil
2 large yellow onions, chopped
2 cloves garlic, minced
1/4 teaspoon cayenne
1/8 teaspoon grated nutmeg
1/8 teaspoon cinnamon
One 15-ounce can fire-roasted diced tomatoes
1 butternut squash (about 2 pounds), peeled, halved lengthwise, seeded, and cut into 3/4-inch dice
1/4 cup golden raisins
3 cups low-sodium canned vegetable or chicken broth or homemade stock
1 1/4 teaspoons kosher salt
One 15-ounce can chickpeas, drained and rinsed
3/4 cup chopped fresh parsley
1 1/2 cups water
1 1/2 cups whole wheat couscous

1. In a small frying pan toast the almonds over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or, toast them in a 350° oven for 5 to 10 minutes.

2. In a Dutch oven, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic, cayenne, nutmeg, and cinnamon and cook, stirring, until fragrant, 1 minute longer. Stir in the tomatoes, squash, raisins, broth, and 1 teaspoon of the salt and bring to a simmer. Stir in the chickpeas and cook, covered, for 10 minutes. Uncover and simmer until the squash is tender, about 10 minutes more. Stir in the parsley.

3. Meanwhile, in a medium saucepan, bring the water and the remaining 1/4 teaspoon salt to a boil. Stir in the couscous. Cover, remove from the heat, and let stand for 5 minutes. Fluff with a fork. Serve the stew over the couscous and top with the toasted almonds.

Roasted Squash with Red Onion, Oregano and Mint

I love roasted squash, but most of the time once the squash has finished roasting I puree it either for use in a simple puree or for use in a creamy soup. Since I've gotten butternut squash in every one of my CSA deliveries, I've been constantly on the lookout for delicious butternut (and acorn and delicata) squash recipes. I first saw this particular recipe when it was part of slide show on the Food and Wine homepage of star chef's favorite holiday dishes. I'd considered making it a part of the Thanksgiving meal I hosted, partly because it look delicious and partly because it could be made ahead of time, but picked more traditional sides instead. I kept this recipe bookmarked and as my next (and sadly last) CSA delivery date approaches I decided it was time to come back to this recipe. And it is fantastic! I'm already a big fan of Mario Batali, despite the fact that man wears Crocs in public, but this made me love him even more. This is so simple, but absolutely packed with flavor from the sweet squash, savory herbs, and sharp red onion. Like any good recipe, the flavor is so much more than the sum of its ingredients and each bite makes you want more. Be sure to choose good quality olive oil and vinegar for this dish, because they are large components of the overall flavor. Make this for a quick weeknight side, luxurious weekend dinner, or big holiday celebration and you're sure to be pleased.

Roasted Squash with Red Onion, Oregano, and Mint
from Mario Batali, via Food and Wine
serves 8

Two 2 1/2-pound butternut squash, preferably organic
Salt and freshly ground pepper
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 small red onion, very thinly sliced
1 tablespoon dried oregano
1 garlic clove, very thinly sliced
1/2 teaspoon crushed red pepper
1/4 cup mint leaves

1. Preheat the oven to 450°. Slice the squash crosswise 1 inch thick; scrape out any seeds. Lightly oil 2 baking sheets and arrange the squash slices on them. Season with salt and pepper and drizzle with 1/4 cup of the olive oil. Bake for about 25 minutes, or until just tender.

2. Combine the remaining 1/4 cup of olive oil with the vinegar, onion, oregano, garlic and crushed red pepper. Season with salt and pepper. Pour over the warm squash and let stand for 20 minutes.

3. Arrange the squash on plates, sprinkle with the mint leaves and serve.

Healthy Macaroni and Cheese

I chose to make this macaroni and cheese not because I wanted a lighter version of macaroni and cheese (I love cheese and other full-fat dairy products), but because I wanted a different way to use up some of plentiful squash from my CSA. This is by no means as rich and creamy as macaroni cheese made with cream, full-fat cheese, and without squash, but it is thoroughly satisfying and flavorful dish. Because there is less cheese, cream, and overall than in a typical macaroni and cheese recipe, the quality of the cheese is particularly important here. I used Cedar Grove sharp cheddar, Bel Gioioso ricotta, and Hook's Parmesan, all high-quality, Wisconsin-made cheeses so my dish was not lacking for flavor. 

Healthy Macaroni and Cheese
adapted from Martha Stewart
serves 6

1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch cubes (about 3 cups)
1 cup vegetable or chicken stock
1 1/2 cups nonfat milk
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
3/4 teaspoon coarse salt, plus more for water
Freshly ground black pepper
1 pound elbow macaroni
4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)
1/2 cup part-skim ricotta cheese
4 tablespoons finely grated Parmesan cheese (1 ounce)
2 tablespoons panko breadcrumbs
1 teaspoon olive oil
Olive-oil cooking spray

1. Preheat oven to 375 degrees. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.

2. Meanwhile, bring a large pot of water to a boil; add salt. Add noodles; cook until al dente, according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan.

3. Lightly coat a 8 x 11-inch baking dish with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, the remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture.

4. Bake for 20 minutes until mixture is starting to bubble and bread crumbs are starting to brown. Increase oven to broil and cook until bread crumbs are toasted and brown, if desired. Serve immediately.

Butternut Squash Fries

This recipe was inspired by two things: first, my desire to not waste a single thing in my CSA box, and second, a bit of laziness. Butternut squash bisque requires a lot of cubed squash, and I'd had a long day at work and wanted to make my prep work as easy as possible, so I just used the necks of the butternut squash. I definitely didn't want to throw away the bottoms of the squash and looking at their rounded shape decided they were perfect for butternut squash oven fries. The mixture of smoky cumin and sweet cinnamon accent both the savory and sweet sides of butternut squash and are a nice alternative to regular fries, particularly when you're overrun with squash as many people are in the fall and early winter.

Butternut Squash Fries
serves 3 to 4

Canola oil cooking spray
Bottoms of 3 medium butternut squash, about 2.5 to 3 lbs (or whole squash), peeled and seeded
1 T. extra virgin olive oil
1/2 t. ground cumin
1/2 t. kosher salt
1/4 t. ground cinnamon

1.  Preheat oven to 450 degrees F. Spray two large baking pans or baking sheets with canola oil cooking spray. Cut each squash bottom in half, then cut each half into 8 wedges and put in a large bowl.

2. Pour olive oil over squash in bowl and toss well to coat. Add cumin, salt, and cinnamon and mix to distribute spices evenly. Arrange in a single layer in baking dishes and bake for 10 minutes. Flip each piece over and continue baking for 5 to 10 more minutes, depending on the thickness of the squash wedges, or until squash pieces are caramelized and tender. Serve warm.

Butternut Squash Bisque

As my next CSA delivery approaches, I'm trying to use up as much of my last delivery as possible. Among the remaining vegetables were three medium butternut squash. While I love a simple squash puree, I needed something more than that to use up that much squash. For this recipe I used only the necks, reserving the bottoms for another use-I had something specific in mind, but they could be roasted and pureed if you don't have any other ideas. This soup is rich enough to serve as a meal with a piece of crusty bread and nice green salad, although it will serve 4 to 6 instead of 12, but would also be a nice first course for a dinner party or even Thanksgiving dinner. For a Thai twist to this recipe, substitute light coconut milk for the half-and-half, add 1 to 2 tablespoons (or to taste) red curry paste and top with cilantro.


Butternut Squash Bisque
adapted from Martha Stewart
serves 12

3 tablespoons butter
1 medium onion, coarsely chopped
2 garlic cloves, sliced
1/2 teaspoon dried thyme
1/4 teaspoon ground cinnamon
1/8 to 1/4 teaspoon cayenne pepper, plus more for garnish (optional)
Coarse salt
3 medium butternut squash, necks peeled and cut into 1-inch cubes (reserve bottoms for another use)
1 can (14 1/2 ounces) reduced-sodium vegetable broth
1 cup half-and-half
1 tablespoon fresh lime juice
Sour cream, for serving

1. In a large saucepan, heat butter over medium. Add onion, garlic, thyme, cinnamon, and cayenne. Season with salt, and cook, stirring occasionally, until onion is softened, 5 to 7 minutes.

2. Add squash, broth, half-and-half, and 3 cups water. Bring to a boil; reduce to a simmer, and cook until squash is tender, about 20 minutes.

3. Using an immersion blender, puree until smooth. Stir in lemon juice; season with salt. Serve bisque with sour cream, garnished with cayenne, if desired.  

To Freeze: Ladle cooled bisque (without sour cream) into airtight containers, leaving 1 inch of space; freeze up to 3 months.  
To Reheat: Run container under hot water to release bisque. Heat with a bit of water, stirring occasionally.

Three Cheese Butternut Squash and Prosciutto Pizza

This pizza recipe came to me in a bolt of inspiration. I spend a lot of time looking for recipes and trying to create my own, but this idea popped into my head completely out of the blue. Pizza is one of easiest ways for me to explore unique flavor combinations and create new recipes. This is the prime time of year for squash and I've been eating plenty, much of it simply roasted and pureed. I also have a large cache of Wisconsin cheeses, including Hook's Parmesan and Forgotten Valley Gruyere and Swiss and it was only a matter of time until I put these two wonderful ingredients together. The sweetness of butternut squash pairs well with the salty and rich cheese and prosciutto, creating a very hearty and satisfying pizza (or panini).

Three Cheese Butternut Squash and Prosciutto Pizza
serves 3 to 4

1 to 2 T. olive oil (depending on the size of the onion)
1 medium to large onion, peeled
12-inch prepared whole-grain pizza crust (I really like Rustic Crust)
1 c. butternut squash puree, canned or fresh (canned will have a more even texture and intense flavor
1 to 2 oz. prosciutto or ham (or even bacon or pancetta), cut into small pieces
1/2 c. shredded Gruyere cheese
1/2 c. shredded Swiss cheese
2 T. shredded Parmesan cheese

1. To caramelize the onions, tut the onion in half through the stem and slice into 1/8-inch-thick half-rings. Heat 2 tablespoons of the olive oil in a pan over medium-low heat and add onion, tossing to coat with oil. Cook slowly, stirring occasionally until caramelized, about 30 minutes. If the onions begin to burn, lower the heat. Set aside. Meanwhile, combine the three cheeses and mix well.

2. Preheat oven to 425 degrees F (or as directed on pizza crust packaging). Spread squash puree evenly over the crust and evenly distribute the prosciutto and onions on the crust. Cover the top with cheese and bake for 8 to 12 minutes, or as directed on crust packaging, until the cheese is melted and starting to brown. Slice into 8 pieces and serve hot.

Butternut Squash and Noodles with Coconut, Lime, and Cilantro Sauce

I've been eating a lot of squash lately, mostly roasted and pureed with a bit of butter and a few spices, although I've also had it sauteed and in soup this year. Last year I made one butternut squash pasta dish which I absolutely loved, so I was definitely open to trying out this Asian-inspired dish when I came across it searching for recipes to using udon noodles. Creamy and rich coconut milk melds with the sweet and comforting butternut squash and is cut exquisitely with the acidic lime juice and subtle spice of the curry paste. (If you like spicy food, increase the amount of curry paste). There is a quite a bit of prep work associated with this recipe, but it comes together really quickly once you start cooking. It is best to make the udon noodles as close to the end of the squash mixture cooking time as possible, as they tend to get a bit gummy and stick together when allowed to sit too long. For this same reason, this dish is best enjoyed right after it is prepared, but leftovers still make for a pretty good lunch the next day.


Butternut Squash and Noodles with Coconut, Lime, and Cilantro Sauce
adapted from Bon Appetit, via Epicurious
serves 4 to 6

1 tablespoon olive oil
1 1/2 cups chopped white or yellow onion
4 c. cubed butternut squash (from 2 medium or 1 large squash)
1 cup canned vegetable broth
1 1/2 tablespoons minced seeded jalapeño chili
1 tablespoon minced garlic
1 cup canned light unsweetened coconut milk
2 tablespoons fresh lime juice
1 teaspoon Thai red curry paste
Season to taste with salt
8 ounces dried udon noodles or linguine
1/2 cup chopped fresh cilantro

1. Heat oil in large nonstick skillet over medium-high heat. Add onions; sauté until golden, about 5 minutes. Add squash; sauté 4 minutes. Add broth, jalapeño and garlic; bring to boil. Cover; cook until squash is almost tender, about 5 minutes. Stir in coconut milk, lime juice and curry paste. Simmer uncovered until squash is tender and liquid is slightly reduced, about 4 minutes. Season to taste with salt.

2. Meanwhile, cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain noodles. Return to pot. Add squash mixture and cilantro to noodles; toss to blend. Serve.

Roasted Butternut Squash Chowder

This is a pretty darn good soup. It is not, however, the rich butternut squash chowder I was expecting. I was hoping for am almost creamy soup where butternut squash was the dominant flavor, but instead ended up with more light and nuanced soup filled with the flavors of myriad vegetables, particularly leeks. I absolutely adore Potage Parmentier, so the leek flavor was more than welcome and I really enjoyed the varied bounty of the farmer's market in my bowl (all of the vegetables in this soup were still available this past Saturday at the Dane County Farmers' Market). This soup requires a lot of prep work and is perhaps better suited to a weekend meal than the busy Monday night I chose to make it, but was a satisfying and healthy meal, a perfect start to the week. I served my soup with a crisp side salad and a hearty slice of Jim's Irish Brown Bread with butter, although I have included the link to Food and Wine's suggested accompaniment, Parmesan Croutons.

Cook's Note: I used aluminum foil instead of parchment paper to cover the butternut squash while roasted because my parchment paper (Reynold's brand) was only oven-safe to 420 degrees F.

Roasted Butternut Squash Chowder
from Food and Wine
serves 8

One 1 1/2-pound butternut squash
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1 tablespoon unsalted butter
2 leeks, white parts only, coarsely diced (1 1/2 cups)
1 Spanish onion, diced
1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch dice
4 celery ribs
2 carrots, halved lengthwise and cut crosswise 1/2 inch thick
1 parsnip, halved lengthwise and cut crosswise 1/2 inch thick
6 cups low-sodium chicken broth
1/2 cup dry white wine
1/4 cup chopped flat-leaf parsley
Parmesan Croutons, for serving

1. Preheat the oven to 425°. Cut the stem off the squash and carefully cut the squash in half lengthwise. Scoop out the seeds. Rub the cut sides of the squash with 1 tablespoon of the olive oil. Set the squash on a baking sheet, cut sides up, season generously with salt and pepper and cover with a sheet of parchment paper. Roast the squash for about 40 minutes, or until tender. Let the squash cool to room temperature. Scoop out the flesh and coarsely chop it.

2. Meanwhile, in a large, heavy casserole, melt the butter in the remaining 2 tablespoons of olive oil over moderate heat. When the butter begins to brown, add the leeks and onion and cook, stirring frequently, until the onion is translucent, about 4 minutes. Add the potatoes, celery, carrots, parsnips, chicken stock, wine and thyme and bring to a boil. Reduce the heat, cover partially and simmer until the potatoes are tender, about 20 minutes. Add the chopped roasted squash to the chowder; cover and simmer for 10 minutes longer.

3. Transfer one third of the soup to a blender and puree until smooth. Stir the puree into the soup and season with salt and pepper. Stir in the parsley and serve with the Parmesan Croutons.

Southwestern Butternut Squash Saute

This recipe has completely restored my love of Fast, Fresh, and Green after mild disappointment with Dark and Crispy Pan-Fried Potatoes. This week I am fully embracing all the incredible produce of fall-apples, squash, sweet potatoes-I just can't get enough! While I'm happy to enjoy roasted squash with a bit of butter and brown sugar, this recipe takes it to another level. The savory chili powder and cumin are contrasted by the sweet maple syrup, and the creaminess of the goat cheese brings it the whole dish together into something that is rich, but not at all heavy. This was still delicious reheated the next day for lunch and is sure to make an appearance on our dinner plates again soon.

Southwestern Butternut Squash Saute
from Fast, Fresh, and Green by Susie Middleton
serves 4

2 T. extra-virgin olive oil
1 lb. butternut squash, cut into 1/2-inch dice (about 4 cups)
1 medium-large yellow onion, cut into 1/2-inch dice
1 t. kosher salt
1 T. unsalted butter
1/4 t. ground coriander
1/4 t. ground cumin
1/8 t. chipotle chile powder
2 t. pure maple syrup
1 t. fresh lime juice
2 T. chopped fresh cilantro
1 oz. crumbled fresh goat cheese
2 T. toasted pepitas (Mexican pumpkin seeds)

1. In a large (12-inch) nonstick skillet, heat the olive oil over medium heat. Add the squash, onion, and 3/4 teaspoon of the salt. Toss thoroughly to coat. Cook, stirring frequently with a silicone spatula only occasionally at first, and then more frequently as the vegetables begin to brown, until the squash is tender and lightly browned and the onion is well browned, 20 to 22 minutes. Remove the pan from heat.

2. In a small saucepan, melt the butter over very low heat. Add the coriander, cumin, chile powder, and the remaining 1/4 teaspoon salt, and cook, stirring, for a minute or two to soften the spices. Add the maple syrup, simmer for 15 to 30 seconds, and remove from the heat. Stir in the lime juice.

3. Drizzle the butter mixture over the squash and stir thoroughly but gently with a silicone spatula to incorporate. Add the cilantro and fold it in gently. Transfer the squash to a small serving platter and sprinkle with the goat cheese (if using) and the pepitas. Let sit for a few minutes for the goat cheese to soften a bit and for the flavors to marry. Serve warm.

Bacon and Butternut Squash Pasta

Every time I get a new issue of Food and Wine or Cooking Light, I go through page by page marking each recipe I want to try with a Post-It note. Most months I don't get to even half of the bookmarked recipes, but I definitely try. I'm working on incorporating more vegetarian dishes and those very light in meat into my diet, and this dish fits the bill. It also gives me the opportunity to use the green onions I've been growing in my apartment and to eat butternut squash, a vegetable I don't have often enough.

Many people seem to have an aversion to blue cheese, either because the taste and/or smell is too pronounced or they don't like the concept of visible mold streaked throughout (penicillium, in case you're interested). If this is the case, I would suggest feta or queso fresco as a substitute, although the blue cheese taste is very subtle in this dish and I don't think most people would know it had blue cheese unless you told them.

I was surprised at how such an odd combination of ingredients made an absolutely delicious dinner. This will most definitely be made again at my house. In addition being delicious, it's also quite inexpensive, a big bonus in my book.

Bacon and Butternut Squash Pasta
from Cooking Light, March 2010

yields 4 servings

3 1/4 t. salt, divided
8 oz. uncooked fettuccine
2 bacon slices
2 T. butter
3 c. (1/2-inch) cubed, peeled butternut squash
2 garlic cloves, minced
1/2 c. (2 oz.) crumbled blue cheese
1/2 c. sliced green onions

1. Bring 3 quarts water and 1 T. salt to a boil in a large saucepan. Add pasta; cook for 8 minutes. Drain in a colander over a bowl, and reserve 1/3 c. cooking liquid.

2. Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan, reserving 2 t. drippings in pan. Crumble bacon; set aside. Add butter to drippings in pan; cook 30 seconds or until butter melts. Increase heat to medium-high. Add squash; saute 7 minutes or until almost tender. Add garlic; cook 1 minute, stirring constantly. Stir in remaining 1/4 t. salt, pasta, reserved cooking liquid, and cheese; cook 2 minutes or until pasta is al dente, stirring frequently. Sprinkle with bacon and onions.