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ClaireMere
Ladies!
We are poor. But winter squash are cheap! So I have determined to work our way through all of the varieties I've found at the market: turban, butternut, acorn, delicata, etc.
So I am soliciting any and all winter squash recipes you love! Any of the hard squashes are great and any recipe no matter how basic. I've done a bunch with butternut and some with spaghetti squash but the rest are all new to me. The basic roasting I have down, but need ideas for flavoring and so forth. Methods! Flavors! Whatever! Please post em to your kitchens and link them here. Thanks very much!
I will shortly weigh in with general favorites - my in-laws just left yesterday and we are all awash in missing them. And also doing laundry, etc, and catching up on the rest of life.
Amanda discovered an unpredictably great butternut squash black bean CHILI on Epicurious that we have both come to love.
I am also a die-hard fan of Butternut Squash risotto.
I also tried this Butternut Squash soup infused with tomato, parmesan, and cannellini beans. Obviously I departed a bit from this recipe, and I did puree AND pass it through a strainer.
I also love Butternut squash polenta, will post sometime.
I posted a basic recipe for you.
Good luck recovering from the in-law visit. I love visitors but I also love getting back to quiet and routine.
I've used the recipe that Stacy refers to too—as it is, and with some changes. First, I use pancetta instead of bacon (but bacon works too), then added chopped celery, carrots, and onion, sauteed until translucent. Then the broth, tomatoes, squash, beans, and a bunch of chopped kale. I also use thyme to season, which I prefer in this soup to rosemary.
Butternut Squash and Pinto bean soup
That's funny—I haven't tried the black bean version; I use the pinto bean and butternut squash recipe.
It is delish!
Try it with black beans next time and tell me what you think. I believe that the black beans make it more flavorful and tastes better when adding cinnamon, which I really like. It also makes the dish look less monochromatic. As a result, it's not absolutely necessary to add a green. But I can't tell if I'm imagining this or not!
One nice thing about this dish is that you can dress it up if you have company or you can make a really simple (but still delicious) version in 30 minutes with ingredients you probably already have at home. After making it a few times, I've come to use my own superquick and simple version:
1 onion, small diced
1 jalapeno pepper, minced (I keep the seeds)
1 T garlic, minced (or more)
1 package of chopped butternut squash, further cut into 1 inch hunks (or do it yourself)
1 small can of diced tomatoes
2 or 3 small cans of black beans, drained
2.5 cups water or broth, more if you like it more soupy
1 T cumin
1 T coriander
1 T cinnamon
1/2 T cayenne pepper
2 bay leaves
salt and sugar to taste
1. Saute the garlic, onion, pepper, and spices.
2. Add the butternut squash and cook briefly.
3. Add the water, beans, tomatoes, and bay leaves. Bring to a boil and then cook on low heat for about 30 min.
4. Add salt and sugar to taste.
Also: you should really serve this with ciabatta bread and a dirty blue like St. Agur's!