Butternut Squash

We got a Butternut Squash in our 40 pound vegetable storage box. I wasn’t getting to it and I didn’t want it to go bad, so I peeled it, cubed it, and put it in the freezer before Christmas. Yesterday I put the cubes in a pot, covered them with water, and let them simmer 25 minutes. Here is what I’m using my Butternut Squash to make.

Butternut Squash Risotto
You will need 10 oz. of the cubed, cooked Butternut Squash.
http://purplecook.blogspot.com/2011/01/butternut-squash-risotto.html

Butternut Squash Muffin
You will need ¾ cup of Butternut Squash Puree.
http://purplecook.blogspot.com/2011/01/muffins.html

Winter Vegetable Pot Pie
Coming soon!

Butternut Squash Meatloaf

I liked this meatloaf. I need to try it again for a couple of reasons, I had only ground turkey breast and I forgot to add the bacon and sausage. It could have used the fat provided by the dark meat turkey or the bacon and sausage. The original recipe suggests pancetta. I also felt like it needed some sort or sauce or gravy. I need to think about what would work nicely with this dish, any ideas?
The Muffin Pan Potato Gratins were fine, a dish that brings out the classic elements of a potato. The picture in the magazine was much cuter. Mine didn’t turn out cute, just like a pile of potato slices baked together.

Wednesday Menu – Butternut Squash Meatloaf, Muffin Pan Potato Gratins, Salad
Farm Share Produce – Butternut Squash, Onion, Potatoes, Salad Mix, Beefsteak Tomato

Butternut Squash Meatloaf
From Everyday Food Issue 77

2 t olive oil
1 small onion, diced
2 cloves garlic, minced
1 1/3 cups butternut squash, diced medium
1 ¾ t chopped fresh sage
1 t crushed red pepper
Salt and pepper
1 ½ pounds ground turkey
1 cup parmesan cheese
1 – 2 slices white sandwich bread, diced
1 large egg
3 oz sausage and bacon


Preheat oven to 350 degrees.

In a skillet heat oil over medium-high. Add onion, garlic, squash. Cook until onion is soft and vegetables begin to brown, 5 minutes. Add sage and red pepper, season with salt and pepper. Cook, stirring 1 minute.

In large bowl combine, turkey, cheese, bread, and egg. Add sausage, bacon and vegetable mixture and season with salt and pepper.

Transfer meat mixture to parchment lined baking sheet. Form 4x10 inch loaf. Bake until cooked through, 40 minutes, rotating sheet half way through. Let rest 15 minutes before slicing.



Muffin Pan Potato Gratins
From Everyday Food Issue 77

Unsalted butter, for greasing muffin tins
2 medium potatoes, thinly sliced
Salt and pepper
6 T heavy cream

Preheat oven to 400 degrees. Lightly brush 6 muffin tins with unsalted butter. Place 2 sliced in each greased tin and season with salt and pepper. Continue adding potato slices, seasoning every few slices until tins are filled. Pour 1 T heavy cream over each potato stack. Bake until potatoes are golden brown, 30-35 minutes. Turn out “muffins” and then flip right side up to serve.

Braised Lamb with Butternut Squash

Actual Wednesday Menu – Braised Lamb with Butternut Squash, Rice

DELICIOUS! This one gets high praise. YUM! I’ve been saving up my last bag of Butternut Squash frozen from CSA season for this one for awhile now, and as you can see it was well worth it. I will provide the link to the recipe I followed, but I’m going to write it below the way I made it and with any changes I’d make for next time. The biggest difference will be that I’m leaving out the gremolata (parsley, lemon zest, garlic). I didn’t think the dish needed it, but I do see the value in a little citrus flavor as garnish. I’m thinking of using a lemony cilantro pesto recipe from my favorite Butternut Squash soup as the garnish for this dish in the future.

What happened to Tuesday you may be asking? Tuesday became a mixed up day and I managed to make grilled cheese sandwiches for the kids for dinner.

Braised Lamb with Butternut Squash
Adapted from http://simplyrecipes.com/recipes/lamb_shanks_with_butternut_squash/

4 T olive oil, divided
2-4 pieces of lamb shoulder
Salt and pepper
Entire head of garlic gloves, peeled
4-6 celery ribs, coarsely chopped (keep them big, I recommend picking them out later)
4 carrots, coarsely chopped
1 large onion, coarsely chopped
1 6oz. can of tomato paste
2 cups red wine
2 cups chicken stock
2 strips of orange zest
3 lb. butternut squash, peeled and cut into 1 inch cubes
1 15oz. can cannellini beans

Heat 2 T olive oil in Dutch oven. Season the lamb with salt and pepper, add them to the pot and brown, 4 minutes per side. Transfer the lamb to a plate.

Arrange the racks in the oven to accommodate the Dutch oven and a baking dish for the squash. Preheat the oven to 350. Add the garlic, celery, carrots, and onion to the Dutch oven. Cook over moderate heat, stirring occasionally, until golden brown, about 8 minutes. Add the tomato past and cook stirring, about 2 minutes. Add the wine; boil over high heat until the liquid is syrupy, from 7-15 minutes.

Return the lamb to the pot; add the stock and zest. Bring to a simmer. Cover the pot and braise in the oven for 2 hours, or until the meat is tender.

In a rimmed baking sheet, toss the squash with 2 T olive oil. Season with salt and pepper and bake in the oven for about an hour, or until tender.

Remove the pot from the oven. Cool slightly. Remove the lamb and celery from the stew; reserve the lamb and discard the celery. Puree the remaining ingredients with an immersion blender, or in batches in a regular blender. If the mixture remains chunky with the immersion blender it will add nicely to the texture of the dish.

Return the lamb to the pot. Add cannellini beans and salt and pepper to taste. Simmer until warmed through. Serve with the squash stirred in or on the side. Make sure to have at least one bite with lamb, and sauce, and squash all together. DELICIOUS!