I adore winter squash. I love it in the traditional way, baked and scooped out and salted and peppered and buttered with a bit of cream to enrich it gloriously.
But I love it roasted as well, bringing out the natural sweetness in the oven. I found this recipe, and changed it slightly, and we had it as a Thanksgiving side and, well, let’s just say, that none of it went to waste.
- 1 butternut squash, peeled and diced fairly small (1/2 -3/4-inch cubes)
- 4 shallots, peeled and quartered
- 3 tablespoons olive oil
- 2 teaspoons Dijon mustard
- 2 teaspoons pure maple syrup
- 1/2 teaspoon freshly ground black pepper
- 1/4 to 1/2 teaspoon salt, or to taste
- Place the squash in a plastic bag and add enough olive oil to get them all covered, and then turn onto a parchment lined baking sheet and roast at 425° until fork tender. This will take maybe 30 minutes. I would turn with a spatula about every 10 minutes, so that you get a lot of charring.
- In a saute pan, add the 2 tbsp olive oil and saute the shallots, letting them caramelize. Stir often and keep the heat at medium so they don’t burn.
- When done, mix together one tablespoon of the olive oil, the mustard, maple syrup and salt and pepper together.
- Place the squash and shallots in a serving dish, and pour the dressing over and mix lightly to distribute.
NOTES: You could use sweet potatoes (as the recipe called for) or any other winter squash that you really like. Also you could use regular onions instead of the shallots. You might also consider adding some toasted walnuts or pecans to the dish.
SOURCE: Inspired by Rachelcooks.
OVEN TIME: 30 minutes
I lost the link I had for this recipe, but it’s fairly simple so I can recreate if fine for you.
If you like squash, and I do.
If you like corn, and I do.
If you like onions, and I do.
You will really like this side dish.
And it goes so nicely with any meat.
And it would be a nice dish for Thanksgiving or Christmas.
Need any more reasons to give it a go?
Didn’t think so.
- 3 lg sweet potatoes (also works with any kind of squash such as butternut, buttercup, etc)
- 1 1/2 c of corn, (frozen, fresh, canned)
- 1 lg onion, sliced
- 4-6 tbsp of butter
- 1/2 c heavy cream
- Place the potatoes on a foil-lined cookie sheet along with the corn (if fresh) and roast until done and nicely scorched here and there. If using fresh corn, the corn won’t take as long as the sweet potatoes or squash. Oil the corn before hand. The squash can be unpeeled at this point and cut into chunks, depending on size to speed up the cooking. The squash should take about 50 minutes while the corn about 30.
- If using frozen or canned corn, use a tablespoon or two of the butter and saute until just a bit of browning occurs. Set aside.
- Slice the onions and saute until golden on medium low with about 2 tbsp of the butter.
- Once the squash is done, peel and place in a bowl. Add 3 tbsp of butter, salt and pepper and the cream. Mash as you would regular potatoes.
- Add the corn and the onions. Mix gently and serve.
I have been wanting to make some winter squash soup for a good while.
Finally, I found a recipe that rather intrigued me with its interesting ingredients.
The beauty of this one, is that you can leave out any offending ones like jalapeños, or cinnamon as you wish, and still come out with a great tasting soup.
Be warned, this recipe makes a ton of soup, literally, a ton! I’ll be putting it up in freezer bags for use throughout the remainder of the winter.
So when you think winter squash, start with a smaller one, and adjust the rest of the ingredients down a bit and you won’t have soup to feed an army.
And this is a chopping recipe. But the good news is that once you are done chopping, the soup carries on by itself. So start it early and then ignore it.
And I also found no need to thicken it at all, and I don’t like flour slurries so I switched it to a raw roux if you need to thicken. This recipe comes mostly intact from Rachel Weyerman, at JustaPinch.
- 1 med, or smaller, butternut squash, peeled, seeded and cubed
- 6 c chicken stock (if you want all veggies, then do a vegetable broth)
- 3 medium sweet potatoes, peeled and cubed
- 1 apple of your choice, peeled, seeded, cubed
- 1 medium onion, chopped
- 3 carrots, peeled and chopped
- 2 ribs of celery, chopped
- 2 jalapeños, seeded, and chopped, (I left some seeds in and it was quite warm, but nice)
- 1/8 c brown sugar (she used 1/4 and white) It provides a nice sweetness to set off the heat
- 1 1/2 tbsp salt
- 1 tsp pepper
- 1 tbsp oregano and basil (fresh if you can)
- 1 tsp each garlic powder, thyme, cinnamon
- 1 med. tomato diced
- 1 c heavy cream
- Add everything except the tomato and cream to a large soup pot and simmer until everything is nice and soft. (I left it on for a couple of hours, though this is beyond what is needed). Use a potato masher to mush everything up nicely, and then use an immersion blender to puree it to the desired smoothness. I left it a bit chunky.
- Add the tomato and simmer a bit longer (low simmer) about 20 minutes.
- If you want to thicken this further, make a raw roux by blending with a fork equal amounts of soft butter and flour until combined. Add pieces and bring the soup to a boil and continue adding until it is as thick as you wish.
- Add the cream, and just blend.