Tag: butternut squash

Seasonal Produce

October 15, 2010
by Gary Huber

While I realize this may not be the most timely of posts, it is an important one.  I was drafting the latest announcement to our members, you the owners of this Iowa Food Cooperative, and I came across a message I had sent early in the year. It was intended to address the concerns around sparse picking in the way of vegetables, and greens.  I recall I checked ‘the Google’ and quickly found a great resource: The National Resources Defense Council (NDRC) has created a great listing by state. In that long-ago email, I posted this same link to Iowa’s in season produce.

As my wife & I have become increasingly dependent upon seasonal food and days get colder, I begin to think about pumpkin-pie and apple cider, and Turkey. Oh yes! Thanksgiving is just around the corner! Our stairs have become an impromptu root-cellar. I have big feet, and I’m always afraid I’m going to make some accidental mashed potatoes as I head downstairs.

According to the NDRC this is what we can look forward to this season:
Apples, Broccoli, Brussels Sprouts, Bunching Greens, Cabbage, Carrots , Celery, Collards, Garlic, Head Lettuce, Kale , Kohlrabi , Leeks, Lettuce Mix, Onions , Oriental Greens, Ornamental Corn, Parsnips, Potatoes, Pumpkins, Raspberries, Snap Peas, Snow Peas , Spinach, Turnips, and Winter Squash.

Lots of good stuff in there. I look forward to this fall season as a close to my first year as board-member and I believe 4th year as conscientious consumer of local foods. What I mean by that is that I have been a fan of the idea for some time, it was about 4 years ago now that Lori introduced me to the bounties of Turtle Farm CSA, an IFC Member by the way, and her passion for ‘Good Eats’ (a nod to Alton Brown there).  Well I’ve rambled enough. Here’s to a wonderful upcoming season of thanksgiving. Support your local farmers, and lets not forget those artisans, makers of things too.


Butternut Squash Pizza

March 31, 2010
by Gary Huber
Butternut Squash Pizza
Cook time: 70 mins
Total time: 1 hour 10 mins
Serves: 2-3
Ingredients
  • 1 butternut squash (about 1 pound)
  • Olive oil
  • Salt and Pepper
  • 2 cloves garlic
  • Pizza dough for 1 pizza
  • c. grated mozzarella cheese
  • c. grated Gruyere cheese
  • 12 sprigs parsley
  • 20 sage leaves
  • lemon
  • From
Instructions
  1. Preheat oven to 400 degrees.
  2. Slice off the top of the squash about ½ inch under the stem and slice just enough off the bottom to remove the remnants of the withered flower stem; be careful not to cut into the seed cavity.
  3. Split the squash in half crosswise just above the bulge. Stand each half end up and carefully cut away all the skin. Cut each portion in half lengthwise and scoop the seed and fiber from the lower half with a spoon. Cut the quarters crosswise into ¼ inch slices. The upper portions will yield half moon slices, and the lower sections elongated C shapes.
  4. Brush the slices with olive oil, season with salt and pepper, and arrange them in one layer on a baking sheet. Roast in the oven for 30 to 60 minutes, checking from time to time. The roasting time will vary according to the sugar and moisture content and the density of the squash. It is done when lightly browned and tender to the touch.
  5. Meanwhile, peel and chop fine the garlic and add to the ¼ c. olive oil. When the squash slices are done, remove from the oven.
  6. Put a pizza stone in the oven and boost the heat to 450 degrees. Roll out a circle of pizza dough, brush with the olive oil and garlic, and sprinkle evenly with the mozzarella and Gruyere.
  7. Arrange the slices of cooked squash over the cheese.
  8. Bake the pizza for about 10 minutes, until the crust is browned and the cheeses have melted.
  9. While the pizza is baking, chop the parsley leaves, Fry the sage leaves briefly in hot olive oil, then drain them on an absorbent towel.
  10. When the pizza is done, garnish with the sage leaves, the chopped parsley, and a squeeze of lemon This is a very rich pizza, and is best served in small portions as an appetizer.
  11. Makes one 12 inch-pizza.
Notes

Chez Panisse Vegetables (Waters)

Butternut Squash Soup

March 31, 2010
by Gary Huber
Butternut Squash Soup
Recipe Type: Entree
Author: Coryanne Harrigan
Ingredients
  • 1 medium to large butternut squash
  • 3 T. unsalted butter or vegetable oil
  • 2 large leeks (white part only), cleaned and chopped
  • 4 t. minced fresh ginger
  • 6 c. chicken or vegetable stock
  • 1 ½ t. salt
Instructions
  1. Preheat oven to 400 degrees.
  2. Halve and seed the squash.
  3. Oil a baking sheet and place the squash on it cut-side down.
  4. Bake until it can be easily pierced with a fork, about 1 hour.
  5. Let cool, then scoop the pulp from the squash skin and discard the skin.
  6. Melt butter in a soup pot over medium-low heat.
  7. Add leeks and ginger and cook, stirring, until tender but not browned.
  8. Stir in the squash pulp along with 4 c. of stock; bring to a simmer and cook for 20 minutes, stirring occasionally and breaking up the squash with a spoon.
  9. Remove from heat and puree until smooth with an infusion (stick) blender or in batches in a food processor.
  10. Return to heat and stir in remaining stock and salt.
  11. Heat through and serve.

Butternut Squash and Ginger Soup

March 31, 2010
by Gary Huber
  • 1 medium-to-large butternut squash
  • 3 tablespoons butter or vegetable oil
  • 2 large leeks (white part only), cleaned and chopped
  • 4 teaspoons minced fresh ginger
  • 6 cups chicken or vegetable stock
  • 1½ teaspoons salt

Preheat oven to 400 degrees F. Halve and seed the squash. Oil a baking sheet and place the squash on it, cut side down. Bake until squash can be easily pierced with a fork, about 1 hour. Let cool, then scoop the pulp from the skin and discard skin.

Melt butter in a soup pot over medium-low heat. Add leeks and ginger and cook, stirring, until tender but not browned. Stir in squash pulp and 4 cups of stock; bring to a simmer and cook 20 minutes, stirring occasionally and breaking up squash with a spoon.

Remove from heat and puree until smooth with an infusion (stick) blender or in batches in a food processor.

Return to heat adn stir in remaining stock and salt. Heat through and serve.

Roasted Butternut Squash over Pasta

March 20, 2010
by Gary Huber
Roasted Butternut Squash over Pasta
Recipe Type: Entree
Author: David and Linda Gobberdiel
Cook time: 30 mins
Total time: 30 mins
Serves: 6
Ingredients
  • 3 ½ – 4 pounds of butternut squash, peeled, seeded and cut into bite-size chunks
  • 1 medium onion cut into 1 inch chunks
  • 2 handfuls of washed and dried escarole, torn
  • 1/3 cup fresh basil leaves, torn
  • 16 fresh sage leaves, torn
  • 5 cloves garlic, coarsely chopped
  • 1/3 cup olive oil
  • tsp. hot red pepper flakes
  • 1 Tblsp. Brown sugar
  • Salt and pepper to taste
  • cup half and half
  • 1 pound bow tie pasta, cooked and drained
  • 1 – 1 ½ cups shredded Asiago cheese
Instructions
  1. Set oven to 450.
  2. Heat one large sheet pan in oven.
  3. Prep the ingredients. In a big bowl, toss together all the ingredients except half and half, pasta, and cheese.
  4. Turn the squash blend onto the heated pan in the oven. Spread the mixture and bake 25 minutes, turning twice, or until squash is tender.
  5. Once the squash is tender, place pan under broiler for about 5 minutes until the squash has crusty brown edges and the greens and wilted and slightly crisp.
  6. Scrape everything into a serving bowl. Add the half and half, the hot pasta, and 1 cup of cheese. Toss to blend, adjust salt and pepper.
  7. Use remaining cheese as a topping when served.