Of all the varieties of winter squash, pumpkin and butternut squash
are my two absolute favorite varieties to grow in the garden. Both
have similar sweet mild flavors and can be used almost
interchangeably in recipes.
I’ve had great success growing these in several of the region I have
lived. All they require is full sun, regular watering, and lots of room
to grow in.
Unlike summer squash, winter squash have a tough skin which allows them a
much longer storage life. Though the skin is edible, it is not enjoyable to eat.
Slice off the top and the bottom of your winter squash. Then take a sharp knife
or a peeler and remove the skin.
Slice the squash in half and remove the seeds. Then cut the squash into 1 inch
pieces. Drizzle lightly with olive oil and turn to coat. Spread squash pieces over
a baking sheet in a single layer. Bake at 400 F for 20 minutes.
Season with salt and pepper and eat as is or use the roasted squash to make a
creamy and savory Butternut Soup to nourish and comfort.
Butternut Squash Soup
You will need:
Several cups of roasted butternut squash
1 or 2 Tablespoons of butter or olive oil
1 onion, chopped
1 large clove of garlic, minced
2 cups of broth
a pinch of ginger or nutmeg
salt and pepper to season
In a saucepan, heat oil add onion and sauté until onion is caramelized. Add
garlic and cook for 1 minute. Remove from heat. Transfer onion and garlic bits
to a food processor. Add broth and squash and puree. Pour pureed soup into a
stockpot and heat. Stir in spices and serve with a dollop of sour cream or goat
Or for a hearty and satisfying meal make
Butternut Squash Fettuccine Alfredo
You will need:
4 Tablespoons butter
1 cup onion, diced
1 Tablespoon rosemary
1 Tablespoon sage
1 cup vegetable or chicken broth
2 cups cream
1 cup Parmesan
2 Tablespoons brown sugar
1/4 teaspoon nutmeg
salt and pepper to taste
2 to 3 cups roasted butternut squash
1/2 box fettuccine noodles, cooked as directed
In a large pan, melt butter. Add onion, rosemary, and sage stir and cook until
onion is clear. Add broth and cook for 15 minutes. Stir in cream and simmer for 5
minutes. Add Parmesan, brown sugar, nutmeg, and salt and pepper. Add roasted
squash and mash in or leave as chucks according to your preference. Add noodles
and stir to coat. Plate and serve with grated Parmesan.
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