Recipes

Butternut Squash Soup

6 Servings

• 1/2 cup onions, chopped
• 2 tablespoons butter or margarine
• 2 cups chicken broth
• 1 pound butternut squash, *
• 2 each pears, Pared and Sliced
• 1 teaspoon fresh-snipped thyme leaves
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon coriander, Ground
• 1 cup whipping cream

GARNISHES 1 each pear, Unpared, Sliced 1/2 cup pecans, Toasted, Chopped

* Squash should be pared, seeded and cut into 1-inch cubes. Cook and stir onion in margarine in 4-quart Dutch oven until tender. Stir in broth, squash, 2 sliced pears, thyme, salt, white pepper, and coriander. Heat to boiling; reduce heat. Cover and simmer until squash is tender, 10 to 15 minutes. Pour about half of the soup into food processor work bowl fitted with steel blade or into blender container; cover and process until smooth. Repeat with remaining soup. Return to Dutch oven; stir in whipping cream. Heat, stirring frequently, until hot. Serve with sliced pear and pecans.

Source: Public domain recipes converted from Meal Master format

Butternut Squash Souffle

6 Servings

Prep 0:20 Cook 1:00 Stand 0:30 Total 1:50

• 2 pounds butternut squash
• 11 ounces canned mandarin oranges, drained
• 1 tablespoon margarine, melted
• 1 teaspoon maple flavoring
• 1/2 teaspoon pumpkin pie spice
• 2 eggs, separate
• 2 tablespoons almonds, toasted, finely chopped

Cut squash in half lengthwise; remove seeds. Place cut sides down in casserole dish; add 1/2 inch of hot water. Cover and bake at 375 degrees F for 30 to 35 minutes or until tender. Let cool for 30 minutes. When cooled, carefully scoop out pulp and mash with potato masher. (This should yield about 2 cups.) Stir squash together with oranges, margarine, flavoring and spice. Beat egg yolks until thick and lemon colored. Stir beaten yolks into squash mixture. Beat egg whites (at room temperature) until stiff but not dry. Gently fold in squash mixture. Spoon into 6 ungreased 6-ounce soufflé' dishes. Bake at 375 degrees F for 20 minutes or until puffed and lightly browned. Sprinkle each with toasted almonds and serve immediately.

Source: State of South Carolina Department of Agriculture

Butternut Squash Gratin

12 Servings

• 1 whole butternut squash, about 1# each
• 2 tablespoons unsalted butter
• 3 cups halved and sliced onions
• 3 cups peeled, cored, sliced apples
• 3 tablespoons flour
• 1/2 cup unsalted chicken broth
• 3/4 cup fresh breadcrumbs
• 3/4 cup grated sharp cheddar cheese
• 1/2 pound sliced bacon, crisp cooked, drained, and crumbled

Peel squash and cut in half lengthwise. Remove center seeds and strings, and then slice thinly. Heat butter in a skillet, over a medium flame. Add onions and sauté for 10 minutes. Combine apples and flour-toss to coat well. Place half of the squash into a buttered 9x13x2-inch baking dish or hotel pan. Arrange half the apples in a layer on top of the squash place the remaining squash on top of the apples. Cover with the remaining apples. Top with the sautéed onions. Pour stock over all. Bake @ 350 degrees for 45 minutes, until squash is tender combine breadcrumbs, cheese, and bacon-mix well. Spread mixture over the gratin. Bake @ 350 degrees for 15-25 minutes, until lightly browned remove from heat and allow to cool slightly before serving. Serve hot.

Source: TJ Hill - Appetites Catered

This article was originally published at Suite 101.