3 Ways to Cook Butternut Squash
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
- Preheat oven to 400°.
- Peel, seed, and cut squash into cubes; place in a large bowl.
- Toss squash with canola oil and spice. Spread on a rimmed cookie sheet or sheet pan, and bake for 20 minutes.
- Core apples, remove peels if desired, and cut into cubes. Place apple pieces in a large bowl.
- In a small bowl, combine vinegar and maple syrup; pour over apples.
- Combine apples with squash and toss gently. Return both to baking sheet, and bake 5–10 minutes until cooked through and tender.
- 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
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
- Preheat oven to 400°F.
- Peel, seed, and cut squash into cubes. Place squash in a large bowl, and toss with olive oil.
- Arrange squash mixture in a single layer on a rimmed cookie sheet or sheet pan.
- Roast until golden brown and tender, about 30 minutes, stirring once. Remove from oven and set aside.
- Bring chicken stock to a simmer in a large saucepan over medium-high heat.
- 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.
- 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.
- When rice is cooked, add squash, Parmesan cheese, salt, and pepper; mix thoroughly and serve.