Squash Menu

Menu: 
Squash Soup
Orzo and Cheese baked in acorn squah
Butternut squash gratin with bluecheese and sage
Zucchini Bread for dessert (Holly is making ahead of time - no recipe)

Butternut Squash and White Bean Soup
Gourmet | February 2003

Yield: Makes 4 main-course servings
Active Time: 15 min
Total Time: 35 min

1 large garlic clove, minced
2 tablespoons extra-virgin olive oil
1/2 small butternut squash (1 lb), peeled, seeded, and cut into 1/2-inch pieces (2 cups)
1 3/4 cups chicken broth (14 fl oz)
 2 cups water
1 (16- to 19-oz) can white beans (preferably cannellini), rinsed and drained
2 canned whole tomatoes, coarsely chopped
1 teaspoon finely chopped fresh sage
1 oz finely grated Parmigiano-Reggiano (1/2 cup) plus additional for serving
 1/4 cup hulled green pumpkin seeds (not roasted; optional)

Cook garlic in 1 tablespoon oil in a 3-quart heavy saucepan over moderate heat, stirring frequently, until golden, about 1 minute. Add squash, broth, water, beans, tomatoes, and sage and simmer, covered, stirring occasionally, until squash is tender, about 20 minutes. Mash some of squash against side of saucepan to thicken soup. Remove from heat and stir in 1/2 cup cheese and salt and pepper to taste.

While soup is simmering, cook pumpkin seeds in remaining tablespoon oil in a small skillet over moderately low heat, stirring, until seeds are plump and lightly toasted, 2 to 4 minutes. Season with salt.

Serve soup sprinkled with pumpkin seeds and additional cheese

Orzo and Cheese Baked in Acorn Squash
Bon Appétit | November 1995

Yield: Serves 4

2 small acorn squash, halved, seeded
3/4 cup water

1 cup orzo (rice-shaped pasta; also called riso)
1 cup low-fat (1%) milk
1/2 cup canned vegetable broth
 1/2 cup grated sharp cheddar cheese
2 tablespoons freshly grated Parmesan cheese
Dash of hot pepper sauce (such as Tabasco)

Preheat oven to 400° F. Cut off thin slice from rounded side of each squash half. Arrange squash, open side down, in roasting pan. Add 3/4 cup water to pan. Cover tightly with foil. Bake until squash is tender about 35 minutes. Remove from oven; discard water. Turn squash open side up. Sprinkle with salt and pepper. Maintain oven temperature.

Meanwhile, cook orzo in pot of boiling salted water until almost tender, about 5 minutes. Drain. Pour milk and broth into same pot; bring to boil. Add orzo; boil until liquid thickens and orzo is tender, stirring frequently, about 5 minutes. Remove from heat. Stir in cheddar and 1 tablespoon Parmesan. Season with hot pepper sauce, salt and pepper.

Divide orzo mixture among squash halves. Sprinkle with 1 tablespoon Parmesan. Bake until tops begin to brown, about 25 minute

Butternut Squash Gratin with Blue Cheese and Sage

5 cups (3/4-inch) cubed peeled butternut squash (about 2 pounds)
1 (1 1/2-ounce) slice white bread
4 teaspoons olive oil, divided
2 cups thinly sliced onion
1 tablespoon chopped fresh sage
1/2 teaspoon salt
 1/4 teaspoon freshly ground black pepper
Cooking spray
1/2 cup (2 ounces) crumbled blue cheese (Amy, we'll only put this on half)

1. Preheat oven to 400°.

2. Steam butternut squash, covered, 10 minutes or until tender.

3. Place bread in a food processor, and pulse 12 times or until coarse crumbs measure 1/2 cup. Transfer to a small bowl; add 2 teaspoons oil, and toss with a fork to combine.

4. Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add sliced onion to pan; saute 5 minutes or until tender, stirring occasionally. Transfer the onion mixture to a large bowl. Add butternut squash, chopped sage, salt, and black pepper to bowl, and toss gently to combine. Spoon squash mixture into an 11 x 7–inch baking dish coated with cooking spray. Bake at 400° for 20 minutes. Sprinkle crumbled blue cheese evenly over squash mixture, and sprinkle evenly with breadcrumb mixture. Bake an additional 10 minutes or until the cheese is melted and crumbs are golden brown.