Tag Archives: Butternut squash

Honeynut Squash with Maple Agrodolce

If you were at the Ottawa Whole Foods last week and were startled by a woman squealing, I apologize. That was just me, delighted to find the elusive Honeynut Squash. While not quite as rare as Pink Pearl Apples, which I’m convinced are the unicorn of apples, Honeynut Squash are challenging to find. On a side note, if you live in Ottawa and ever find Pink Pearl Apples, alert me immediately! I am obsessed with them.

Honeynut squash are sold most commonly at farmer’s markets, but they are starting to become more widely available as people discover how delicious they are.

Measuring a diminuative 4 inches in length, they look like baby Butternut squash. But Honeynuts have an inherent sweetness that is much more concentrated than Butternut. When roasted at high heat, they have caramel and malt-like notes. Big bonus, the skin is so thin that it’s edible, so no peeling required. The flesh is silky smooth, not at all stringy. Plus, they are just freaking adorable. Who wouldn’t love their own personal sized squash?

If you can’t find them, this recipe works perfectly with Butternut squash. An agrodolce is an Italian sauce-condiment hybrid. The name comes from “agro”, Italian for sour, and “dolce”, Italian for sweet. This maple version was created by Cook’s Illustrated. it’s also delicious on pan seared salmon, roast chicken or roasted Brussels sprouts.

Start by giving the squash a drizzle of olive oil and a good sprinkling of salt and pepper. Roast them, cut side up, in a hot oven for about 40 minutes. If you’re feeling fancy, you could score the skin with a paring knife, into a diamond pattern. No functional reason for doing this. I just did it for aesthetics. Pretty pictures are what I’m all about these days.

While the squash is roasting, make the maple agrodolce. Simmer balsamic vinegar, maple syrup, finely diced shallots, golden raisins, salt and red pepper flakes, until thick any syrupy. Spoon over the roasted squash. That’s it!

I garnished it with some chopped toasted hazelnuts, for crunch, chopped mint for a hit of freshness and a scattering of pickled shallots for extra bite.

Click here to print recipe for Honeynut Squash with Maple Agrodolce.

Autumn Butternut Squash and Ricotta Tartine

Click here to print recipe for Autumn Ricotta and Squash Tartines.

Smoked Paprika Roasted Squash

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We’re all familiar with the concept that small changes can add up to big differences. The internet abounds with lists that I seem powerless to resist clicking on. You know the ones I mean; 7 Small Changes That Will Make a Big Difference in Your Life, 10 Small Changes Which Make a Big Difference, 11 Small Lifestyle Changes That Can Make A Big Difference In Your Health & Happiness.

Last week I made a small change of my own, which, by the way, I have yet to see on any of these lists. We eat butternut squash at least once a week in our house. I always prepare it the same way. I cut it into sticks like french fries, drizzle on olive oil, salt, pepper and smoked paprika and roast it at 400°F for 45 minutes.

As I peeled the squash a crazy thought flitted through my brain. What if I changed the way I usually cut the squash? Wild, I know! I went rogue and cut thin circles.Those lists always advise you to take it slow and not to make too many changes at once, so I kept it consistent and mixed the squash with my usual combo of olive oil, salt, pepper and smoked paprika. Smoked paprika, if you’ve never used it, is fantastic. I won’t go so far as to say it’s life changing, but it is pretty damn amazing. It makes everything taste better. I put that shit on everything.I was actually surprised at how different the squash turned out from when I cut it into fries. The slices baked up more tender on the inside and crisper on the exterior. My squash fries never got golden brown like this. They were either limp and pale after 45 minutes or if I left them in longer, they burned. These circles were consistently golden brown with an outstanding texture.I’m not a scientist, but I think the reason for this difference is that the amount of surface area that was exposed to the heat of the oven was greater when the squash was cut into circles, vs. the fry shape, so the squash had better chance to release all its moisture before crisping up.

If you’re serving this to company, scatter a few pomegranate seeds on top and whip up a dip. Mix one small chipotle chile in adobo sauce (seeded and chopped fine) into 1/2 a cup of regular or light mayo. (Don’t use fat free).

Here’s a tip for what to do with the remainder of the chiles in the can. Take a few minutes to seed them all. Puree the seeded chiles in the food processor and then spread the paste out on a parchment lined baking sheet. Put it in the freezer until firm and then break it up into large pieces and store in a ziploc bag in the freezer. It will keep for months. Just break a small piece off whenever you need it. It defrosts very quickly. it’s great on chicken, fish and in rice.

Click here to print recipe for Smoked Paprika Roasted Squash.

Roasted Butternut Squash and Israeli Couscous Salad

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Hope life is treating you well this week. We are in full-on purge mode around here. We’re planning to downsize shortly. It’s amazing the amount of junk you can accumulate in 23 years. Getting rid of stuff is not my husband’s forte. He still has all his high school essays. (He got an A+ in his Family Studies paper on “The cost of setting up a home for newlyweds” – it was the 70’s!) He kept all the cards from our wedding. We have been married for over 30 years. He also kept every birthday and father’s day card from me and the kids.

I wasn’t hopeful that he would be able to dispose of very much. But once he began shredding, he couldn’t stop. And then he discovered Kijiji. Things have been flying out of here at an alarming rate. It has become quite cathartic for him. I’m afraid that if I stay still for too long he might put me up for sale on Kijiji. I can just imagine the ad:

“Pre-owned, but very well-maintained wife for sale. All parts original. A little slow to start up in the morning, but motor begins purring after an extra-hot latte.” Will accept any reasonable offers.”

This salad was inspired by a forgotten bag of Israeli couscous I discovered sitting at the back of my pantry in a cleaning spree. The addition of roasted butternut squash is the clever idea of Daniel Gritzer over at seriouseats.com. Start by toasting the uncooked Israeli couscous in a bit of olive oil.Add boiling water and salt and cook couscous.I recently learned that squash is an excellent source of potassium. Apparently acorn squash is the champion, but butternut is a close second, and I find it much easier to peel. All those ridges in acorn squash scare me. If you need a primer on peeling and cutting butternut, check out the video in this post. Toss squash with some olive oil, salt and pepper. Add some smoked paprika too, because everything is better with smoked paprika.A jolt of freshness is provided by lots of green (scallions, mint and parsley) and yellow (lemon).

Click here to print recipe for Roasted Butternut Squash and Israeli Couscous Salad.

Pan Fried Butternut Squash and Apple Salad

Click here to print recipe for Pan-Fried-Butternut-Squash-and-Apple-Salad.

Butternut Squash and Tomato Soup with Coconut Bacon

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If the combination of butternut squash and tomato sounds a bit strange, you’re not alone. It seemed like an odd pairing to me as well, when I read about it on bonappetit.com. But when I considered the elements more carefully, it made perfect sense. Butternut squash on it’s own makes quite a sweet soup, which I always enjoy for the first few spoonfuls,. But then it becomes cloying and not terribly nuanced. It always reminds me of baby food. But give the squash a shot of acid, in the form of a tomato and we’re talking a whole different ballgame of flavour. Rich and complex, each spoonful offers a fresh perspective.

The most difficult part of making this soup is cutting the butternut squash in half. Even when I use my 12 inch chef’s blade, my knife always gets stuck halfway through the squash. Then I lift the whole thing in the air and fling it back down on the cutting board, praying that the force will split the squash and I will escape unbloodied. It usually works.

Once you get the squash cut in half, scoop out the seeds, give it a slick of olive oil and a sprinkling of salt and pepper. Place each half facedown on a parchment lined baking sheet. Tuck a peeled clove of garlic under each half and roast in a hot oven for about 45 minutes, until soft.

Now comes the fun part. No need to scoop the flesh out of the shell. It just peels right off in one piece. It reminded me of when I was little and I’d watch my mom peel apples with a paring knife. She’d get all the peel off in one long coil. I thought she was magic! Once the squash is cooked, sauté some onions, jalapeño and ginger until soft. Add the squash, canned tomatoes and some liquid (water, chicken or vegetable broth) and let the whole lot simmer for about 20 minutes. An immersion blender makes quick work of pureeing.Ok, let’s get to the coconut bacon! Which is’t really bacon at all, just coconut flakes tarted up with some liquid smoke, tamari sauce, maple syrup and brown sugar. The whole lot gets baked until brown and crispy.Coconut bacon is the genius idea of Molly over at mynameisyeh. It is crunchy, a little bit smoky, salty and sweet. It is the perfect garnish for this soup and any leftover is fantastic in salad. I must admit , I’m a little bit addicted to it.

Salt and Serenity

Tales from my kitchen