Savory Butternut Squash Dish

Ranee Mueller said:

I'm looking for a casserole type dish to make with butternut
squash, nothing involving pureed or mashed squash, but rather sliced
or cubed. I was thinking a gratin, or a sautee, but probably some
sort of casserole/gratin would be easiest. Any ideas? Thank you!

Regards,
Ranee

Should be fairly easy... I'm extrapolating here. (That's one of my words of
the month!) I would think the hardest part would be peeling the darned
things. Then cube it as you say. How about this? from cooks.com (or use it
as a basis)

1 medium sized butternut squash
3 Granny Smith apples
1/4 c. chicken broth
2 Tbs. flour
2 Tbs. butter
2 large onions
3/4 c. whole wheat crumbs
3/4 c. shredded sharp Cheddar cheese

Peel squash and apples and slice thin - toss apples with 2 tablespoons flour
and layer alternately with squash in a deep baking dish - saute onions in 2
tablespoons butter until golden - pour over squash and apples - add broth
and bake at 350 degrees for 45 minutes. Combine bread crumbs with cheese and
pour over all. Bake 20 minutes longer and serve.

Jill

Ranee Mueller said:

I'm looking for a casserole type dish to make with butternut
squash, nothing involving pureed or mashed squash, but rather sliced
or cubed. I was thinking a gratin, or a sautee, but probably some
sort of casserole/gratin would be easiest. Any ideas? Thank you!

Regards,
Ranee

Or this one:

lbs. butternut squash
1 med. onion, finely chopped (about 1 c.)
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. butter, melted
2 eggs
3/4 c. milk
3/4 c. finely shredded Swiss cheese

Peel outer skin of squash with peeler or knife. Discard skin. Halve squash
lengthwise and cut into thin slices. Place slices in bowl with onion, salt,
pepper and melted butter. Toss well. Spoon mixture into buttered 9-inch
baking dish. Bake, covered, at 375 degrees for 30 minutes.
Meanwhile, beat eggs, milk and cheese. Remove cover from baking dish and
pour cheese mixture evenly over squash. Bake until golden brown, about 20
minutes. Makes 6 servings.

NOTE: I'd prefer this because I don't like apples

Jill

Ranee Mueller said:

I'm looking for a casserole type dish to make with butternut squash,
nothing involving pureed or mashed squash, but rather sliced or cubed.
I was thinking a gratin, or a sautee, but probably some sort of
casserole/gratin would be easiest. Any ideas? Thank you!

This is savory and cubed and pretty easy to put together. You can use
any of the winter squashes and other root vegetables like potatoes,
carrots, turnips, parsnips, sweet potatoes, pumpkin, etc. You can also
add chopped onion and celery to the mix. Sometimes I like to use those
little white pearl onions.

Pretty much you just peel and cube squash, about 4 cups worth, drizzle
with vegetable oil and mix to coat. I do this in a baking dish. Sprinkle
on about half a packet of onion soup mix and mix again. Use the whole
thing if you really like salt. Bake uncovered in a 350 degree oven for
about 40 minutes or until fork tender.

Dawn

Ranee Mueller said:

I'm looking for a casserole type dish to make with butternut squash,
nothing involving pureed or mashed squash, but rather sliced or cubed.
I was thinking a gratin, or a sautee, but probably some sort of
casserole/gratin would be easiest. Any ideas? Thank you!

Regards,
Ranee

Hi, Ranee,
This is an Afghani dish I first had at a wonderful restaurant in
Davis, CA, called (coincidentally!) Kabul. It is delicious, as is
everything I've had there. I was so inspired, I now have 2 Afghani
cookbooks as well as an Iranian one. The food from that region is
just lovely.

Kudu Bourani (pumpkin* dish with yoghurt sauce)
(*they appear to refer to all winter squashes as pumpkin)

1 squash cut into thin slices
1 teaspoon coriander
3/4 teaspoon turmeric
salt
4-5 cloves of minced garlic, divided
1 tablespoon sugar
black pepper to taste
oil for frying
1 cup of water
1 cup of yogurt
dried mint

In a deep skillet, add 2-3 cups of oil (I use considerably less) Heat
on high and then reduce heat to medium setting. Fry the pumpkin until
lightly browned and set aside. Empty the oil from skillet and put the
pumpkin back in. Add spices, 2-3 cloves of garlic and sugar along
with one cup of water. Cover the skillet and cook on low for about 20
minutes.

In a cup, add yogurt and 1-2 cloves of minced garlic and mix. Take
Kudu out and place on the platter. Add additional yogurt mix over
Kudu, sprinkle with mint and serve with bread.

"Ranee Mueller" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I'm looking for a casserole type dish to make with butternut squash,
nothing involving pureed or mashed squash, but rather sliced or cubed.
I was thinking a gratin, or a sautee, but probably some sort of
casserole/gratin would be easiest. Any ideas? Thank you!

Ranee, take a look at Butternut Squash with Shallots and Sage:

http://www.epicurious.com/recipes/recipe_views/views/232812

I made it and thought it was good, but not stellar. But today I noticed a
review that was posted after I first tried the recipe. That reviewer
suggested the addition of pancetta, which intrigued me. Many reviewers said
to increase the amount of sage.

For another time when you need a main course, try this dish, Pasta with
Butternut Squash and Spinach:

http://www.epicurious.com/recipes/recipe_views/views/14581

I made this, and added some diced leftover chicken, feta, and hmmm.....was
it some dried red pepper flakes, maybe? I loved it. I think pine nuts
(perhaps in place of chicken) would be a nice addition, too.

Chris

Ranee said:

I'm looking for a casserole type dish to make with butternut squash,
nothing involving pureed or mashed squash, but rather sliced or cubed.
I was thinking a gratin, or a sautee, but probably some sort of
casserole/gratin would be easiest. Any ideas? Thank you!

This Thanksgiving I'll be baking chunks of butternut squash ahead of time,
and then candying them in a pan with a little water, butter, sugar, and
Penzey's sweet curry. Might be sweeter than what you're after, though.

Bob

In article <[email hidden]>,

Bob Terwilliger' virtualgoth@die_spammer.biz said:

This Thanksgiving I'll be baking chunks of butternut squash ahead of time,
and then candying them in a pan with a little water, butter, sugar, and
Penzey's sweet curry. Might be sweeter than what you're after, though.

That does sound sweeter than what we need. We already have a sweet
potato casserole that has cinnamon, eggs, milk, butter, brown sugar and
pecans. Maybe your suggestion will help someone else, though. 🙂

Regards,
Ranee

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In article <[email hidden]>,

jmcquown said:

Or this one:

lbs. butternut squash
1 med. onion, finely chopped (about 1 c.)
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. butter, melted
2 eggs
3/4 c. milk
3/4 c. finely shredded Swiss cheese

Peel outer skin of squash with peeler or knife. Discard skin. Halve squash
lengthwise and cut into thin slices. Place slices in bowl with onion, salt,
pepper and melted butter. Toss well. Spoon mixture into buttered 9-inch
baking dish. Bake, covered, at 375 degrees for 30 minutes.
Meanwhile, beat eggs, milk and cheese. Remove cover from baking dish and
pour cheese mixture evenly over squash. Bake until golden brown, about 20
minutes. Makes 6 servings.

NOTE: I'd prefer this because I don't like apples

This is right up my alley. I do like apples, but not with squash
(reminds me of baby food). Thank you!

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

In article <RDBef.7270$vS4.2257@trnddc01>,

Chris said:

Ranee, take a look at Butternut Squash with Shallots and Sage:

http://www.epicurious.com/recipes/recipe_views/views/232812

I made it and thought it was good, but not stellar. But today I noticed a
review that was posted after I first tried the recipe. That reviewer
suggested the addition of pancetta, which intrigued me. Many reviewers said
to increase the amount of sage.

This also sounds really good. I may have to experiment a bit.

Quoted message said:

For another time when you need a main course, try this dish, Pasta with
Butternut Squash and Spinach:

http://www.epicurious.com/recipes/recipe_views/views/14581

I made this, and added some diced leftover chicken, feta, and hmmm.....was
it some dried red pepper flakes, maybe? I loved it. I think pine nuts
(perhaps in place of chicken) would be a nice addition, too.

That sounds wonderful! Butternut squash (or any other squash really)
is so cheap right now, so I can plan lots of meals with it this fall and
we'll do well.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

In article <RDBef.7270$vS4.2257@trnddc01>,

Chris said:

Ranee, take a look at Butternut Squash with Shallots and Sage:

http://www.epicurious.com/recipes/recipe_views/views/232812

I made it and thought it was good, but not stellar. But today I noticed a
review that was posted after I first tried the recipe. That reviewer
suggested the addition of pancetta, which intrigued me. Many reviewers said
to increase the amount of sage.

This also sounds really good. I may have to experiment a bit.

Quoted message said:

For another time when you need a main course, try this dish, Pasta with
Butternut Squash and Spinach:

http://www.epicurious.com/recipes/recipe_views/views/14581

I made this, and added some diced leftover chicken, feta, and hmmm.....was
it some dried red pepper flakes, maybe? I loved it. I think pine nuts
(perhaps in place of chicken) would be a nice addition, too.

That sounds wonderful! Butternut squash (or any other squash really)
is so cheap right now, so I can plan lots of meals with it this fall and
we'll do well.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

In article <[email hidden]>,

(TammyM) said:

Hi, Ranee,
This is an Afghani dish I first had at a wonderful restaurant in
Davis, CA, called (coincidentally!) Kabul. It is delicious, as is
everything I've had there. I was so inspired, I now have 2 Afghani
cookbooks as well as an Iranian one. The food from that region is
just lovely.

I agree. We had Persian friends growing up, and we loved their food.
I have saved this recipe to try on the family. Thank you!

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

In article <[email hidden]>,

(TammyM) said:

Hi, Ranee,
This is an Afghani dish I first had at a wonderful restaurant in
Davis, CA, called (coincidentally!) Kabul. It is delicious, as is
everything I've had there. I was so inspired, I now have 2 Afghani
cookbooks as well as an Iranian one. The food from that region is
just lovely.

I agree. We had Persian friends growing up, and we loved their food.
I have saved this recipe to try on the family. Thank you!

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

Bob Terwilliger said:

Ranee said:

I'm looking for a casserole type dish to make with butternut squash,
nothing involving pureed or mashed squash, but rather sliced or cubed.
I was thinking a gratin, or a sautee, but probably some sort of
casserole/gratin would be easiest. Any ideas? Thank you!

This Thanksgiving I'll be baking chunks of butternut squash ahead of time,
and then candying them in a pan with a little water, butter, sugar, and
Penzey's sweet curry. Might be sweeter than what you're after, though.

Mmmm. Sounds good to me.
--

Practice safe eating. Always use condiments.