Tag: butternut squash

Cheesy stuffed butternut squash

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Serves: 2
Prep time: 5 mins
Cooking time: 1 hr
Total time: 1 hr 5 mins
Skill level: Easy peasy
Costs: Mid-price

This dish for two is easy to make, filling and a great twist on the humble jacket potato. Not that we have anything against good old spuds, but with butternut squash having hardly any fat, packed full of nutrients and practically half the calories, it more or less makes it our new fave vegetable. Even better with this recipe is that the preparation of the usually fiddly butternut is easy as there’s no peeling involved. Simply slice right down the middle, scoop out the seeds and voila – it’s all done. Sounds like a dinner time winner to us.

Ingredients

1 small butternut squash
1tbsp olive oil
1 sprig thyme, leaves only, roughly chopped
2 garlic cloves, 1 minced and the other sliced thinly
200g smoked lardons
200g chestnut mushrooms, each chopped into 8 quarters
80g mature cheddar cheese, grated
2tbsp fresh parsley leaves, roughly chopped
A handful of rocket leaves

That’s goodtoknow

Mushrooms are like little tasty sponges due to the fact that they soak up water easily. When preparing them, try to only give them a quick rinse under a tap to clean them instead of immersing them in water. That way, you can avoid them being soggy when sautéed.

Method

Pre-heat the oven to 375°C/190°F/Fan 170°C /Gas Mark 5. Take your butternut squash and chop right down the middle. Scoop out each half removing all the seeds and stringy, loose flesh. Combine the oil, thyme and minced garlic and then brush over the flesh of each butternut half. Roast for 35-40 or until the flesh is tender.
Towards the end of the cooking time for the squash, bring a large frying pan to a medium heat. Add in the lardons and gently fry for 4-6 minutes, using the fat from the lardons as you cook, until the meat starts to go brown. Scoop the lardons into a bowl, set aside, and using the fat left in the pan, add the sliced garlic. Cook for 3-4 minutes, stirring often until the garlic has softened but doesn’t colour. Add the mushrooms, and continue to cook, stirring occasionally until the mushrooms have browned – about five minutes. Add the cooked lardons, toss together, and turn off the heat, setting aside.
Pre-heat your grill to a medium heat. Arrange the butternut squash onto a baking tray lined with foil and fill each with the mushroom mixture, top with the grated cheese, and pop under the grill until the cheese has melted and is lightly browned. Season with salt and freshly ground pepper and serve, scattered with parsley and rocket.

By Nadine Brown

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Butternut Squash Risotto

A rich and creamy Italian rice dish made with butternut squash puree, white wine, Parmigiano-Reggiano and topped with a little fresh arugula.

Happy Monday! Today I’m in chilly Minneapolis attending an
event for Target. They put together a fun agenda for members of the
Target Inner Circle which I’ll be sharing this week, you can follow my Instagram^[1] to see what I’m up to today.

This weekend I remade one of my older recipes with meatless Monday in mind, and updated the photos because this is such a great dish, but the photos didn’t do it justice.

Making risotto is a labor of love, because you have to be patient, stirring the rice and adding more broth a little at a time, but in the end you get a delicious restaurant quality dish that you can proudly say you made yourself, without all the added butter you would get if you ate this dish out. It’s also really filling, one serving will fill you up. If you wish serve it with a salad on the side and call it a meal.

This also makes a great side dish to fish or chicken, I would make the serving size 1/2 cup as a side dish.

I started with some homemade squash puree which I simply made by boiling the butternut squash in broth or water, then pureeing in the blender. You can use the rest for some Spaghetti with Creamy Butternut Leek Pasta^[2] later in the week.

I like to keep a good cheese such as Pecorino Romano or Parmigiano-Reggiano on hand and grate it myself when I need it. A good cheese has an intense flavor you just can’t get from the grated parmesan cheese sold on the shelves of the supermarket.

Butternut Squash Risotto
gordon-ramsay-recipe.com
Servings: 4 • Size: just under 1 cup • Old Pts: 5 pts • Weight Watchers Pts+: 7 pts
Calories: 249 • Fat: 3 g • Protein: 7.5 g • Carb: 45 g • Fiber: 1 g • Sugar: 1 g
Sodium: 461 mg

Ingredients:

3 cups fat free low-sodium chicken broth (use vegetable broth for vegetarian)
1 cup butternut squash puree
1 tsp butter or olive oil
3 cloves garlic, chopped
1/4 cup shallots, chopped
1 cup arborio rice
2 oz dry white wine
1 tbsp fresh sage, minced
1/4 cup freshly grated Parmigiano-Reggiano
salt and fresh cracked pepper, to taste
2 cups fresh baby arugula, for garnish

Directions:

In a large saucepan, heat broth and butternut squash puree over medium-high heat. When it boils, reduce heat to a simmer and maintain over low heat, taste for salt and adjust as needed.

In a large heavy saucepan over medium heat, heat oil or butter until melted. Add shallots, garlic and rice; saute until the rice is well coated with oil or butter, about 3 minutes. Add the wine and sage and stir until it is absorbed.

Add a ladleful of the simmering stock; wait until it is absorbed before adding another ladleful stirring gently and almost constantly. Stirring loosens the starch molecules from the outside of the rice grains into the surrounding liquid, creating a smooth creamy-textured liquid.

Continue this process until the rice is creamy, tender to the bite, but slightly firm in the center and all the stock is used, about 25-30 minutes from the time you started. When all the liquid is absorbed, stir in the grated cheese and remove from heat.

Serve immediately and top with baby arugula and extra grated cheese if desired. Makes 3 2/3 cups.

References

^{^} Instagram (instagram.com)
^{^} Spaghetti with Creamy Butternut Leek Pasta (www.gordon-ramsay-recipe.com)

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Butternut Squash Lasagne

I’m sure you get the picture now: Celebrate is a pretty good book and you ought to buy it if you like the sound of it.

But just for laughs here’s one last recipe from it, for a butternut squash lasagne, which is really great.

I don’t especially like butternut squash but I often feel, especially at this dark time of year, that one really ought to make an effort to vary one’s vegetable intake, or you can go for months just eating cheese on toast and baked beans.

This is a very good thing to do for an awful lot of people and it’s also, if this is a factor, incredibly cheap to make.

Don’t be scared of the white sauce involved in this (also called a bechamel). I will talk you through it. Now is as good a time as any to learn how to make one if you don’t know how already.

Butternut Squash Lasagne
Serves 8
this is not Pippa’s precise recipe, but it’s very close.

1 large onion, peeled and thinly sliced
1.2kg butternut squash, peeled, deseeded and sliced into crescents about 0.5cm thick (that’s about the width of a pound coin).
1 bunch sage leaves
4 garlic cloves, peeled and sliced
450g fresh spinach
some nutmeg
salt and pepper
12-15 fresh or dried lasagne pasta sheets
2 x 125g balls mozzarella

for the white sauce or bechamel
125g butter
125g flour
800ml milk
75 grated parmesan, plus extra for sprinkling between layers of lasagne

Preheat the oven to 200C

1 Put the butternut squash, onion and garlic on a baking tray and sloop over some light olive oil, a generous scattering of salt and pepper and a small handful of chopped sage leaves. Roast for 20 mins.

2 NOW – make your white sauce.

– Melt the butter in a pan. I know it seems like a lot, but this is how much you need, so just go for it. That much butter takes a while to melt, about 5-10 mins.

– When the butter is melted TAKE THE PAN OFF THE HEAT and then add the flour, a tablespoon at a time. Mix and mash together between spoonfuls until you have a thick paste.

– WITH THE PAN STILL OFF THE HEAT, splash over some milk and incorporate. Then splash over some more until you have a runny concoction.

– Now put this back over a medium flame and add the rest of the milk, whisking all the time. Keep stirring and whisking until this gets very thick, then take off the heat and add the 75g parmesan. Throw in a good pinch of salt and about 6 turns of the pepper grinder.

3 Put the spinach in a pan with about 1 cm water in the bottom and grate over a bit of nutmeg, about three swipes of the nut on the grater ought to do it as nutmeg is terribly strong and too much ruins everything.

Cook this for about 5 minutes until the spinach has wilted. Then drain in a colander or sieve and really squash it down to get all the water out. I also usually have a go at it with a pair of scissors, just to make it look and seem a less like a tangle of dead leaves caught in a drain.

4 If you are using dried lasagne sheets, you now have to blanch them for 3 mins in boiling water. Now, the minute I put my sheets into boiling water they stuck together, causing me to panic and burn my fingers off later frantically unsticking them by sliding a knife between the layers.

I have no idea how one is supposed to do this without the lasagne sticking together. A lot of oil in the water or what? All suggestions welcome in the comments box.

5 Now assemble your lasagne. Put a layer of pasta on the bottom, followed by the butternut squash and onion and the spinach. Then white sauce, then a bit of parmesan. layer this as best you can, it doesn’t really matter what you end up with on top. Although if you finish with a layer of pasta, it’s wise to make sure you’ve got quite a lot of white sauce left otherwise the pasta crisps up in the oven and crunchy pasta is a bit of a challenging mouthful.

6 Finish this off with sliced mozzarella. Stick in the oven for 25-30 mins. You can fry off some sage leaves in butter and stick them on the top if you’re feeling really flash.

Alas, I just looked through my pictures and I can’t find the one I took of this lasagne. Though I’m absolutely sure I did take one. Anyway I’ve written it now and I’m not writing up another bloody recipe for something I HAVE got a photo of – I’ve got SNOW to play in!!!! So you’ll just have to imagine what it looks like.

Or buy Celebrate, it’s there on p. 30 looking splendid.