Food & Recipes

3 Ways to Cook Butternut Squash

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Ingredients

            2 large butternut squash (totaling 3–4 pounds)

            2 tbsp canola oil

            1 tsp Chinese five-spice powder or pumpkin pie spice

            5 apples, Granny Smith or McIntosh

            ⅓ cup apple cider vinegar

            ⅓ cup maple syrup

            ⅓ cup raisins or currants

            ⅓ cup pecans (optional)

            ¼ tsp sea salt

Freshly ground pepper to taste

Directions

1. Preheat oven to 400°.
2. Peel, seed, and cut squash into cubes; place in a large bowl.
3. Toss squash with canola oil and spice. Spread on a rimmed cookie sheet or sheet pan, and bake for 20 minutes.
4. Core apples, remove peels if desired, and cut into cubes. Place apple pieces in a large bowl.
5. In a small bowl, combine vinegar and maple syrup; pour over apples.
6. Combine apples with squash and toss gently. Return both to baking sheet, and bake 5–10 ­minutes until cooked through and tender.
7. Remove apples and squash from oven and place in a serving dish. Add raisins, pecans (if using), salt, and pepper, and serve.

Per serving (does not include pecans): 221 calories, 2 g protein, 46 g carbohydrate, 5 g fat (1 g saturated fat), 0 mg cholesterol, 4 g fiber, 3 g sugar, 104 mg sodium. Calories from fat: 20%.

Butternut Squash Risotto

This filling risotto is the perfect side dish for a weekend meal. For the creamiest results, use hot chicken stock and patience. Stir the stock in gradually so the rice can absorb it.

Makes 8 servings

Ingredients

            1 large butternut squash (totaling 1½–2 pounds)

            1 tbsp extra virgin olive oil

            4–5 cups low-sodium chicken stock

            3 tbsp unsalted butter

            1 oz minced ham, bacon, or pancetta

            1 large onion, minced

            2 cloves garlic, minced

            1 cup arborio rice

            ½ cup white wine

            ½ tsp saffron threads

            ½ cup Parmesan cheese

dash of sea salt and freshly ground pepper

Directions

1. Preheat oven to 400°F.
2. Peel, seed, and cut squash into cubes. Place squash in a large bowl, and toss with olive oil.
3. Arrange squash mixture in a single layer on a rimmed cookie sheet or sheet pan.
4. Roast until golden brown and tender, about 30 minutes, stirring once. Remove from oven and set aside.
5. Bring chicken stock to a simmer in a large saucepan over medium-high heat.
6. Meanwhile, in a 4-quart heavy-bottom pot over medium heat, melt butter and sauté ham, onion, and garlic for 3-4 minutes. Add rice and stir to coat each grain.
7. To the rice mixture, add wine, saffron, salt, pepper, and ½-1 cup hot stock. Stir until liquid is absorbed. Continue to add stock ½-1 cup at a time and stir until most of it is absorbed. The risotto is ready when the rice is tender, about 30–40 minutes.
8. When rice is cooked, add squash, Parmesan cheese, salt, and pepper; mix thoroughly and serve.