Recently in butternut squash Category

ginger_pork_stirfry_with_butternut.jpgI don't generally like ginger in savory dishes, but in this Asian stir fry it blends well with the subtle cinnamon and orange flavors in the dish. Precooking the butternut squash a few minutes in the microwave gives enough of a head start in the cooking process to ensure tender cubes. Serve with rice.

1 (2-pound) butternut squash, peeled and cut into 1/2-inch cubes
1 tablespoons peanut oil
2 tablespoons coarsely grated orange rind
1 tablespoon minced peeled fresh ginger
1/2 teaspoon crushed red pepper
1 (3-inch) cinnamon stick, broken
1 1/4 pounds pork tenderloin, trimmed and cut into 2-inch strips
2 tablespoons sugar
3 tablespoons low-sodium soy sauce
2 tablespoons Chinese black vinegar (or balsamic vinegar)
2 tablespoons red wine vinegar
1 teaspoon cornstarch
1/4 teaspoon salt
1 cup chopped green onions
Place squash in a large microwave-safe bowl. Add water to a depth of 1 inch. Cover with plastic wrap; vent. Microwave at high 8 minutes or until tender. Drain and set aside.
Heat oil in a large nonstick skillet over medium heat. Add rind, ginger, red pepper, and cinnamon stick pieces; cook 1 minute, stirring constantly. Remove and discard cinnamon stick pieces.
Increase heat to medium-high. Add pork to pan, and sauté 4 minutes or until browned. Combine sugar and next 5 ingredients (through salt), stirring with a whisk. Add sugar mixture to pan; cook 2 minutes or until sauce is slightly thickened, stirring constantly. Add squash; toss to coat. Stir in green onions.
maple-bakedchicken-sweetpotatoes.jpgDelicious winter comfort food: golden baked chicken with butternut squash and onions, slightly sweetened with maple syrup. Plus it only takes a few minutes prep work, most of the time is hands-off in the oven. So good, I've already made it twice in the past month.

    2-3 chicken breasts, bone-in, skin on
    Olive oil
    1 yellow onion, cut into 1-inch wedges
    1 medium butternut squash or 4 small sweet potatoes, peeled and cut into 1-inch chunks
    1 tablespoons olive oil
    3 tablespoons maple syrup
    Kosher salt and black pepper
    4-6 sprigs fresh thyme

Preheat oven to 400 degrees.

Heat a drizzle of olive oil in a sauté pan over medium heat. Season the chicken with salt, pepper, and garlic powder. Place the chicken skin side down in a hot pan. Once the skin is crisp and brown remove the chicken from the heat.

Arrange the chicken (skin side up), onion, and squash/sweet potatoes in a large baking dish. Drizzle the oil over the chicken and vegetables and season with the salt and pepper. Toss to coat. Drizzle with the maple syrup and top with the sprigs of thyme.

Roast, stirring the vegetables once, until the chicken is cooked through, about 45-60 minutes. Let rest for 5 minutes before serving
Original recipe

Still my favorite way to each butternut squash: roasted with walnuts and cranberries in maple syrup & tossed in an apple cider vinaigrette over spinach.

1 (1½-pound) butternut squash, peeled and ¾-inch) diced
good olive oil
1 tablespoon pure maple syrup
kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
½ cup walnuts halves
¾ cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula or spinach, washed and spun dry
¾ cup freshly grated Parmesan

Preheat the oven to 400F.

Place the butternut squash on a sheet pan. Add 1-2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and ½ teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries and walnuts to the pan for the last 5 minutes.

While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about ¼ cup. Off the heat, whisk in the mustard, ½ cup olive oil, 1 teaspoon salt, and ½ teaspoon of pepper.

Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

Original recipe