Gnocchi with Squash, Spinach, and Prosciutto

I was skeptical about the combined flavors of this recipe. While I love each individual component, I couldn't imagine how this would go together and not taste weird or dry or bland. It was none of the above. I was really delicious! There ended up being a light "sauce" that pulled itself together during the cooking method. The flavors were interesting and neither boring nor weird. My kids even gobbled it up. If you have spent any amount of time perusing my blog, you know how important it is for me to get my kids to eat decently healthy, "real" food without fuss. This was no fuss. I am ashamed to admit I doubted it. I forgot to take a pic when I served it the night we had it for dinner, so I ended up snapping a photo of it when I heated it up the next day. It looks a little less great than it did the night before as it sits in the Tupperware, waiting to be microwaved. Don't let my crappy photography skills dissuade you from trying it, though. It was good and quite appetizing looking when we served it for dinner. I will say the lunch photo reminded me that the leftovers were delicious, as well. I put that as another check in the pro column for this dish. If the leftovers are good the next day and you still enjoy eating it, then I think that is the mark of a good recipe.

Gnocchi with Squash, Spinach, and Prosciutto
From: America's Test Kitchen Simple Recipes cookbook

Ingredients:
4 tablespoons of butter
6 slices of good quality prosciutto, cut into 1/4-inch strips (I used prosciutto de Parma)
2 peeled and seeded butternut squash halves (12 to 16 ounces each), cut into 1/2-inch pieces
2 Tablespoons minced fresh thyme
1/2 cup of dry white wine
1 cup low-sodium chicken stock or broth
1 pound of vacuum-packed gnocchi
Salt and pepper to taste
4 ounces of fresh baby spinach (I used a pre-prepared bag)

Directions:
Bring 4 quarts of water to boil in a large pot. Meanwhile, melt 1 tablespoon of butter in a large nonstick skillet over medium heat. Cook prosciutto until crisp, about 3 minutes. Transfer to paper towel-lined plate.

Add squash and refining butter to empty skillet and cook until lightly browned, about 4 minutes. Add thyme and cook until fragrant, about 30 seconds. Stir in wine and cook until reduced by half, about 3 minutes. Add broth (or stock) and cook until slightly thickened, about 4 minutes.

Meanwhile, add gnocchi and 1 tablespoon of salt to boiling water and cook until gnocchi float to the surface, about 4 minutes. Reserve 1/2 cup of cooking water, drain gnocchi, and return to pot. Add squash mixture and toss to combine. Stir in spinach until just wilted, adding reserved pasta water as needed. Stir in prosciutto and season with salt and pepper to taste. Serve.

Notes:
I just bought a whole butternut squash and peeled, halved, cleaned, and diced it myself. Also, I did spring for the fresh thyme. As I mentioned, I was skeptical about this recipe so I pretty much followed it to the letter to give it the best possible outcome. Fresh herbs are never a mistake, so if it works for your budget try and get fresh. If not, I think substituting dried would be ok...you'd just have to do some Googling and adjust for the difference between dried vs. fresh in the recipe.

Cider-Glazed Chicken Sausages with Butternut Mash

I know I'm on the Martha Stewart bandwagon lately, but I really wasn't so sure about this one. I was a little skeptical, since apple was one of the ingredients in the mash and the only type of chicken sausage they had left at my grocery store this week was chicken and apple flavor. We are typically not the fruit with meat types of people, and I was fairly positive someone wasn't going to like it. I think we've only had chicken and apple sausage one other time, and it didn't go over well. Then, to top it off I was afraid that the apple cider I bought would be too sugary. I could only find the dry mix, and I remember it being way too sweet in the past. I was bracing myself for failure.

Thankfully, all my fears were baseless. This recipe was fan-freakin'-tastic! Seriously, delicious. Usually the husband grumbles about eating butternut squash, but he loved this version of the "mash". The sausages were cooked to perfection, and the onion and cider mixture was exceptional. I was unabashedly slurping spoonfuls of the gravy out of the sauce pan. Oh my! The chicken and apple sausages were a perfect pairing with the sauce and squash. We l-o-v-e-d this dinner!!!

Cider-Glazed Chicken Sausages with Butternut Mash
From: Everyday Food, May 2011

Ingredients:
2 teaspoons extra-virgin olive oil
1 large yellow onion, cut into 1-inch wedges
1 pound chicken sausages
7 fresh sage leaves (I used 2 teaspoons of dried sage)
3 cups apple cider
Coarse salt and ground pepper
1 small butternut squash (1 pound), peeled and cut into 1-inch pieces
1 large russet potato (10 ounces), peeled and cut into 1-inch pieces
1 Granny Smith apple, peeled and cut into 1-inch pieces
1/3 cup 2 percent Greek yogurt (I used a little more)

Directions:
In a large skillet or shallow heavy pot, heat oil over medium-high. Add onion and sausages and cook until sausages are deep golden brown, 6 minutes, turning sausages and stirring onion halfway through. Add sage and cider and season with salt and pepper. Bring to a rapid simmer and cook until cider is syrupy and coats the back of a spoon, about 30 minutes.

Meanwhile, in a medium saucepan combine squash, potato, and apple. Cover by 2 inches water and bring to a rapid simmer over medium-high. Cook until squash and potato are tender when pierced with a knife, 15 minutes.

Drain vegetables and apple and transfer to a food processor (***I used an immersion blender and transferred the veggies back to the same pot I cooked them in***). Process until smooth. Add yogurt, season with salt and pepper, and pulse to combine. Divide butternut mash among four plates and serve with sausages and onion.



The Result:
Delish! I followed the directions fairly close, but I did make a couple of changes. I couldn't find fresh sage, so I used dried and it worked just fine. I probably used a little more Greek yogurt than called for...maybe 1/2 a cup. Lastly, I used an immersion blender and transferred the veggies back to the cooking pot instead of using a food processor. The immersion blender is just easier to clean and works just as well. Other than that, this recipe is great as-is.

Spiced Pork Tenderloin with Sauteed Apples & Jen's Mashed Butternut Squash

Wow. It's December already. I think I am approaching panic mode, since I really have not started any holiday-related anything yet. No baking. No sausage-making. No gift wrapping. No Christmas cards. No decorations. For some reason I feel like I am flying by the seat of my pants this year. (Okay, I did finish my holiday gift shopping; but that is the only thing I have accomplished...and only because I shopped online this year.) I am seriously unprepared. I have barely had time to make dinner and take care of household necessities, let alone think about Christmas. The holidays just seemed to pop up out of nowhere this year. Hopefully, I can make some headway this weekend, and put a dent in my "to-do" list. I really want to relax and make Christmas fun for the family; but I sooooo need to get organized, or that is just not going to happen. What does this all have to do with my cooking blog, you ask??? Nothing really. I just needed to vent. I feel better, thanks.

Here is a yummy Cooking Light recipe for pork tenderloin that we all enjoyed. Also, I made a mashed butternut squash concoction (in lieu of the usual mashed potatoes) that turned out really well.

Deep breath...

Spiced Pork Tenderloin with Sauteed Apples
From: Cooking Light, October 2010 issue

Ingredients:
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pound pork tenderloin, trimmed and cut crosswise into 12 pieces
Cooking spray
2 tablespoons butter
2 cups thinly sliced unpeeled Braeburn or Gala apple
1/3 cup thinly sliced shallots
1/8 teaspoon salt
1/4 cup apple cider
1 teaspoon fresh thyme leaves

Directions:
1. Heat a large cast-iron skillet over medium-high heat. Combine first 5 ingredients; sprinkle spice mixture evenly over pork. Coat pan with cooking spray. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm.

2. Melt butter in pan; swirl to coat. Add apple slices, 1/3 cup shallots, and 1/8 teaspoon salt; sauté 4 minutes or until apple starts to brown. Add apple cider to pan, and cook for 2 minutes or until apple is crisp-tender. Stir in thyme leaves. Serve apple mixture with the pork.

Nutritional Information:
Yield: 4 servings (serving size: 3 pork medallions and about 1/2 cup apple mixture)
Calories:234
Fat:9.7g (sat 5g,mono 3.2g,poly 0.7g)
Protein:24.4g
Carbohydrate:12.3g
Fiber:1.5g
Cholesterol:89mg
Iron:1.7mg
Sodium:468mg
Calcium:18mg

Jen's Notes:
My tenderloin was a little bigger than 1 pound. I had to increase the cooking time and the quantities for all the spices to accommodate the difference. Also, I increased the quantity for the apple cider to 1/3 of a cup...just for fun. I wanted my apple mixture a little more saucy.

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Jen's Mashed Butternut Squash

Ingredients:
1 butternut squash, peeled and cubed
water
salt and pepper, to taste
1/4 cup of pure maple syrup
1 teaspoon fresh thyme
1/2 cup of almond milk
2 Tablespoons butter
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon of cayenne pepper

Directions:
In a medium-sized sauce pan, cover butternut squash cubes with water. Add a big pinch of salt. Boil over high heat, until squash is fork tender, about 20 minutes or so. Drain in a colander, then return to warm sauce pan. Add butter, almond milk, maple syrup, cinnamon, nutmeg, cayenne pepper, and salt and pepper to taste. Mash with a potato masher until desired consistency is achieved. Serve immediately.



The Result:
This was really good, and easy to prepare. I served this meal with some roasted brussel sprouts, and the whole dinner reminded me of autumn on a plate!

Creamy Butternut Squash and Shrimp Pasta Bake

In the interest of full disclosure, we had a split decision on this dish at my house. I really liked it, however my husband (who is not a huge fan of butternut squash) was on the fence about it. I will say that it was an odd combination of flavors...but odd in a good way. I don't know if I will make it again, due to the mixed reviews; but I am happy to have the leftovers all to myself!

Creamy Butternut Squash and Shrimp Pasta Bake
Adapted From: the Aggie's Kitchen website

Ingredients:
1 lb large cooked shrimp, peeled and deveined
2 TB olive oil
3-4 large shallots, chopped
3 garlic cloves, minced
1 large red bell pepper, chopped small
1 32 oz carton Pacific Natural Foods Organic Creamy Butternut Squash Soup
1/2 teaspoon fresh ground nutmeg
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 teaspoons tomato paste
1 container of part-skim milk ricotta
1/2 cup fresh grated Parmesan cheese
1/2 teaspoon fresh ground nutmeg
1/4 teaspoon coarse salt (kosher or sea salt)
fresh ground pepper
1 bag of fresh, baby spinach
1/3 cup fontina cheese, shredded (if you can’t find fontina, mozzarella is fine)
fresh, chopped Italian parsley, for garnish
1/2 lb whole wheat penne pasta
water
salt

Cooking instructions:
Bring salted water to a boil. Add pasta. Cook until al dente 10-12 minutes.

While pasta is cooking, heat 2 tablespoons olive oil in a non-stick skillet. Add shallots, garlic and chopped red pepper. Add pinch of salt and pepper, oregano and thyme. Cook for 8-10 minutes over medium heat until softened. Add two teaspoons tomato paste and fresh spinach to cooked vegetables and cook for about a minute longer, until spinach is wilted. Add Pacific Natural Organic Creamy Butternut Squash Soup and nutmeg and bring to a slow simmer. Simmer sauce for about 5 minutes until slightly thicker and flavors have combined. Taste for salt and pepper.

In a large bowl, combine cooked and slightly cooled pasta, cooked shrimp, ricotta, Parmesan cheese, spinach, nutmeg, salt and pepper. Gently stir until slightly combined. Add sauce to pasta mixture and continue to combine. Add 3/4 of the amount of sauce.

Pour pasta mixture into a glass casserole dish sprayed with non stick spray. Spread pasta mixture evenly throughout dish and add the remaining amount of sauce to the top of pasta. Sprinkle shredded cheese over top of pasta and place in oven preheated to 375 for 20-25 minutes or until bubbly. (If cheese is not browned and bubbly, turn on the broiler for a few minutes to get the desired effect.) Sprinkle with fresh, chopped parsley and serve immediately.





The Result:
Again, we had a split decision. I thought it was great. The husband, was "meh" about it. I will say that I am a lover of butternut squash; and this is a very squashy pasta dish. I would suggest that if this sounds interesting to you...and you are a squash fanatic like me...then go for it! Overall, I am really pleased with this recipe.

Tilapia Oreganata and Jen's Summer Squash Medley

This is a really easy, yummy fish recipe, from one of my favorite blogs, Aggie's Kitchen. I didn't take a photo of the finished product, but I am sure I will make this meal again. I just hope I remember to get a pic next time! I served this dish with some sauteed zucchini/yellow summer squash (recipe below), and a wild brown rice pilaf. The whole meal was light and very delicious!!!

Tilapia Oreganata
Adapted From: Aggie's Kitchen
Originally Adapted From:Weight Watchers Make it in Minutes, discovered on Family, Friends and Food blog

Ingredients:
4 tilapia fillets (I used 4 oz. loin pieces)
2 tablespoons extra virgin olive oil
3/4 cup panko (Italian seasoned bread will also work)
1/4 cup chopped fresh parsley
zest from one large lemon
3 tablespoons fresh lemon juice
4 garlic cloves, minced
1/4 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon of fresh or dried thyme
1/2 teaspoon of celery salt

Directions:
Preheat oven to 425 degrees. Cover a baking sheet with foil and then spray with non-stick spray.

Place the fillets on the baking sheet. Combine remaining ingredients (EVOO through celery salt) in a bowl. Press the bread crumb mixture into the fish fillets making sure they are covered.

Bake until the fish is just opaque in the center, about 10 minutes.

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Here is a fast and flavorful veggie recipe that goes well with fish or chicken.

Jen's Summer Squash Medley

Ingredients:
2 Tablespoons of olive oil
2 medium zucchini, cut into 1/2 inch half-moon shapes
2 medium yellow squash, cut into 1/2 inch half-moon shapes
1 shallot, diced finely
1 large garlic clove, minced
1/2 cup of white wine
salt and pepper to taste

Directions:
In a large skillet, heat olive oil over medium-high heat. Once pan is hot, add shallot, zucchini and yellow squash. Saute until shallot is fragrant and translucent and squash/zucchini pieces are starting to soften (you want them cooked, but still slightly crisp...don't let them get mushy!) Add salt and pepper, and white wine to pan;make sure to scrape up brown bits at the bottom of the pan with a whisk or wooden spoon so they can incorporate into the dish. Let wine reduce until almost completely evaporated. Remove from heat, then serve and enjoy!

Cooking Light's Potato Gnocchi with Spinach and Yellow Squash

This will be another short post, since I need to get my grocery shopping and menu planning completed for the upcoming week. All my kids are napping right now, so I need to take advantage of the quiet time and get some things accomplished while I have the chance.

As noted in my weekly post, this is another recipe from The Best of Cooking Light's Everyday Favorites cookbook. I have resigned that I am going to just break down and buy it, since there is a ton of recipes in it that I would like to try.
Anyway, I am going to put together a simple side salad to go with our dinner and call it an evening. The husband cleaned off our patio table this afternoon, and I think it would be really nice eat outside tonight. The summer heat is not too far off, so I want to take advantage of the good weather while we can. I will let you know how this dish and our outdoor supper turns out.

Cooking Light's Potato Gnocchi with Spinach and Yellow Squash
From: The Best of Cooking Light's Everyday Favorites cookbook

Ingredients:
1 (1-pound) package vacuum-packed potato gnocchi (such as Ferrara)
1 tablespoon olive oil
1 yellow squash, quartered lengthwise and thinly sliced
1 1/2 teaspoons bottled minced garlic
1 (10-ounce) package fresh spinach, torn
1/4 cup fat-free milk
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1/2 cup (2 ounces) shredded smoked Gouda cheese or grated sharp provolone cheese

Directions:
Cook gnocchi in boiling water according to package directions.

While gnocchi cooks, heat oil in a large skillet over medium heat. Add squash; sauté 4 minutes or until crisp-tender. Add garlic; sauté 1 minute. Add spinach; cover and cook 2 minutes or just until spinach wilts. Reduce heat to low; stir in milk, pepper, and salt. Add gnocchi and cheese; stir gently. Serve immediately.

Nutritional Information:
Calories:234 (29% from fat)
Fat:7.7g (sat 3g,mono 3.6g,poly 0.5g)
Protein:10.8g
Carbohydrate:44.5g
Fiber:5.7g
Cholesterol:16mg
Iron:3.7mg
Sodium:655mg
Calcium:203mg

Jen's Notes:
I think I might make this recipe a little more filling by adding some other veggies.



The Result:
The husband and I decided to put the boy to bed early and have dinner together out on our patio. It was pretty relaxing and this recipe turned out really good! We both loved the flavor and texture of this dish...I am so glad I tried it.
I ended up following the recipe, with a couple of minor exceptions. First, I added roasted broccoli and a zucchini to the mix. I had some fresh veggies that needed to be used, so I just threw them into the dish. Then, I used two kind of cheeses. I probably ended up using 1/4 to 1/3 cup of the smoked Gouda and then I put 1/4 cup of regular provolone in it, as well. I would highly recommend using both cheeses...it made this dish totally interesting and gave it good depth. If you only decide on one cheese, I would use the smoked Gouda. If you can't find it, I would try a smoked mozzarella or smoked provolone. The cheese is the key to this dish...so don't skimp, otherwise it would be a little bland. Overall, this dish came together super-fast, was very satisfying, and delicious. I would rate it as another great Cooking Light vegetarian dish to add to my bag of tricks!

Ina's Caramelized Butternut Squash

I heart butternut squash! Although it may not feel like "fall" here in Arizona, I am glad that our local markets at least carry autumn produce for great prices. I recently purchased 2 butternut squash for a song!!! Nothing makes me giddy like groceries on the cheap!!! Anyway, I decided to use my squash this week for two different recipes...this side dish being one of them. Our main course is going to be t-bone steaks on the grill. Since the steaks we have are huge, I figured that just a side dish of yummy butternut squash would be a nice compliment to our meal. My friend, Claire recently made this dish and her family loved it. Really, what is not to love??? Butternut squash and brown sugar.....yum. Thanks Claire, for another great idea.

Ina's Caramelized Butternut Squash
1999, The Barefoot Contessa Cookbook, All rights reserved

Ingredients:
2 medium butternut squash (4 to 5 pounds total)
6 tablespoons unsalted butter, melted
1/4 cup light brown sugar, packed
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Directions:
Preheat the oven to 400 degrees F.

Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.

Jen's Notes:
I am only using one squash, so I am halving this recipe.



The Result:
Sorry the photo is a little strange on this one. The battery died on my SLR, so I had to result to using my little PowerShot digital on this pic. Sigh. At least you can kinda get the idea of how this looked.

This was soooooo yummy and totally easy. Even the husband and boy, who are both normally dubious about squash, loved this side dish! This is a great way to prepare butternut squash!!!!

Italian Stuffed Acorn Squash

I have been having a serious relationship with RecipeZaar lately. I think it's because it is largely uncharted territory for me, as I have only recently discovered it. I know I have recounted all the wonderful features of recipezaar.com in previous posts, so I will spare you yet another retelling of all the reasons why I love it. Just know that I think it is the bee's knees. (Assuming that bees actually have knees. If they do, I am sure they are spectacular!)

As you may have guessed this is another recipe from the aforementioned website. Ahem. I found this during my 'goat cheese' search, and I thought it was very interesting. I rarely ever have back to back vegetarian meals, but I needed to make an exception tonight. I felt one of my acorn squash specimens and found it to be a little soft. (Notice I used the word "specimens" instead of trying to figure out the plural form of "squash"...is it "squashes"???? "squashi"?? just plain "squash"..like the word "fish" that is the same both singular and plural???...I don't know, it is all very confusing to me.) Anyway...moving on.... I guess I better make my squash tonight.

The original recipe indicates that this is a slow cooker recipe, but I need to adapt it to the oven. I got a later start than planned, and all four of my squash halves do not fit into my crock pot. Ugh. I will have to do some creative cooking and figure out a way for it to bake in a timely manner. I am not really interested in going overboard on side items either, I think I will just make up a romaine salad with some homemade, easy vinaigrette and call it a night. I am looking forward to trying this dish, it sounds pretty interesting. Let's just hope is tastes good, as well!

Italian Stuffed Acorn Squash
Recipe #101585/By: Sharon123 (Oct 8, 2004)

Ingredients:
1 large acorn squash, halved and seeded
olive oil
1 cup water
1/2 cup wild rice
1/4 cup raw pumpkin seeds or pine nuts (I have used sunflower seeds too)
1 tablespoon minced garlic
1 tablespoon tomato paste
1/2 teaspoon salt
1/3 teaspoon pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1 cup vegetable broth
1/4 cup crumbled goat cheese or feta cheese

Directions:
Cut squash in half and scoop out seeds. Brush squash halves with olive oil and place in slow cooker (slice off bottoms to level, if necessary). Pour 1 cup water into the cooker, around (not into) squash.

In a small bowl, combine wild rice blend, pumpkin seeds or pine nuts, minced garlic, tomato paste, salt, pepper, and spices; stir until well-mixed. Stuff rice mixture into each squash half.

Slowly pour about 1/2 cup vegetable broth into each squash cavity until full (don't let stuffing overflow). Pour any remaining broth around squash. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Just prior to serving, sprinkle with crumbled cheese.

Jen's Notes:
I am doubling this recipe, making 4 halves (or two whole acorn squash). Also, as I mentioned, I need to adapt this recipe to the regular oven. Since I am not sure how that will work, I will need to experiment and then post my results later. This version is the slow cooker version, as originally written. I am not sure what salad dressing I am going to make either. I know Ellie Krieger has one that looked pretty good, so I may go with that. I will post a separate recipe later, depending on which vinaigrette I choose.



The Result:
This was really yummy, and pretty filling. One half per person is plenty! My little boy actually ate 1/4 all by himself. The combination of flavors is really good, and the wild rice texture makes it interesting (in a good way).

I ended up not following the recipe at all, since I totally ran out of time. Here is what I actually did: I roasted the squash in a 425 degree oven for 45 minutes with salt, pepper, and olive oil. Then, I cooked the wild rice separately and just mixed it in with the rest of the ingredients. I stuffed the squash when they came out of the oven and put the dollop of goat cheese on top. The result was super-yummy. The husband-who is not a big squash fan-really liked it and said that this was probably the best squash application that he has liked, so far. I thought that to be a glowing review on his part! I will make this again, since everyone at my house really seemed to like it.

Falafel Pita with Tzatziki and Roasted Acorn Squash

No, you are not experiencing deja vu...we did just have this meal last week for dinner. You see, I still have everything on hand to make this dinner again. I did not buy that many fresh ingredients this week at the grocery store (just staple items), so we are having a repeat dinner to meet the vegetarian dinner goal I set for the week. Not surprisingly, it is a little challenging to plan three vegetarian dinners in a week when you are out of pasta, out of fresh mushrooms, and did not buy any fresh veggies for the week. Don't worry...I figured it out. I still have some options left from last weeks shopping trip, and I am well stocked, otherwise. I intend to just work out of my pantry.

I think I will make this exactly like I did the first time, with no changes. I have some acorn squash that I will roast to serve as a side dish. This should be another easy dinner to put together tonight.

Here is the link to my original recipe post. Below that link, you will find that it's all about the squash.

Falafel Pitas with Tzatziki

Jen's Roasted Squash

Ingredients:
1-2 Acorn or Butternut Squash
Olive Oil
Salt and Pepper to taste
Garlic Powder
Cinnamon
Nutmeg

Directions:
Halve and clean squash by scooping out seeds and discarding. Place clean halves on sheet pan. Drizzle with olive oil, then sprinkle with salt, pepper, garlic powder, cinnamon, and nutmeg. Roast in a 375 degree oven cut side up for 25 minutes, then flip and roast cut side down for an additional 20 minutes. Squash should be soft and browned. You can remove skin,scoop roasted flesh into a bowl and serve OR just serve roasted halves for your guests to scoop themselves, at the table.

The Result:
I forgot to take a new pic. Since we had this last week, I was hoping you would just scroll back to the old post if you needed to be reminded of what my pitas looked like. This was just as yummy as it was last time I made it, so I think I will put this into rotation. Also, the acorn squash turned out awesome! (I am a squash lover, so I am a bit biased.) All in all, this was a fast, healthy, satisfying meal.

Ina's Butternut Squash Risotto

This is my second Butternut Squash Risotto recipe...this one coming from the Barefoot Contessa Ina Garten. There are a few subtle differences between the two recipes; mainly the roasted squash and the addition of bacon in this version. The husband is waiting for me to finish my post so we can go sit in our spa, so I am going to make my commentary short and sweet. (The boy is in bed, but don't worry, we will still be able to hear him. Hooray for baby monitors with good reception!)

I only made a couple substitutions...bacon in place of pancetta, and I had homemade veal stock instead of chicken stock. I used all my chicken stock up, but thankfully, I found some veal stock in the freezer...problem solved! Also, I added one clove of garlic. I just can't eat dinner without garlic being somewhere in the dish.

Ina's Butternut Squash Risotto

Ingredients:

1 butternut squash (2 pounds)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
6 cups chicken stock, preferably homemade
6 tablespoons (3/4 stick) unsalted butter
2 ounces pancetta, diced (or substitute bacon)
1/2 cup minced shallots (2 large)
1 minced garlic clove (optional)
1 1/2 cups Arborio rice (10 ounces)
1/2 cup dry white wine
1 teaspoon saffron threads
1 cup freshly grated Parmesan

Directions:
Preheat the oven to 400 degrees F.
Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.
Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta, garlic and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan. Mix well and serve.



The Result:
This was, by far, the better risotto. The roasted squash made a huge flavor difference, in a positive way. The husband actually did not complain about squash for dinner again, and even had a second helping! It was that good! I used maple bacon, so it gave the whole dish a hint of sweetness without being overpowering. I think the veal stock may have made it a little richer, but it would have been just as good with homemade chicken stock. Overall, this is the one to make if you had to choose between this recipe and Giada's version. Awesome!

Giada's Butternut Squash and Vanilla Risotto

Oh, man! I have been dying to try this recipe out. I got Giada's new cookbook from the library, called Giada's Kitchen, and (no surprise) it is my new favorite. This is the first recipe that jumped out at me and screamed "TRY ME!". Since I am a lover of all things Butternut Squash related, I had to obey the cookbook. Besides, Giada has never steered me wrong. I was intrigued by the addition of vanilla to the liquid stock in this recipe. I can not imagine how it is going to taste in a savory application. The vanilla is like a little mystery. Well since I am super-excited, I am going to skip the majority of my commentary and just get to the recipe.

I have made a couple of minor changes based on what I have on hand. First, I don't have four cups of vegetable broth in my pantry. I do have a boatload of chicken stock, though. The chicken stock will negate the 'vegetarian' factor to this dish, but we are not vegetarians anyway...so really not an issue for us. Also, I don't have a whole vanilla bean. I looked online to see how much vanilla extract accounts for one vanilla bean, and I will just substitute that quantity. Although, there were several different answers; I am just going to err on the side of caution and only use one teaspoon of vanilla extract for one vanilla bean. Yeah, that sounds about right. I don't want it too vanilla-y! Wish me luck...I am really, really, really, really excited about dinner tonight.

Giada's Butternut Squash and Vanilla Risotto

Ingredients:
4 cups vegetable broth (OR substitute chicken stock)
1 large vanilla bean (OR substitute 1 teaspoon of pure vanilla extract)
3 cups peeled cubed (1-inch wide) butternut squash, about 12 ounces
2 tablespoons butter, plus 1 tablespoon
3/4 cups finely chopped onion (from 1 onion)
1 1/2 cups Arborio rice or medium-grain white rice
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 teaspoon salt
2 tablespoons finely chopped fresh chives


Directions:
In a medium saucepan, warm the broth over medium-high heat. Cut the vanilla bean in half lengthwise. Scrape out the seeds and add them, and the bean, to the broth. When the broth comes to a simmer reduce the heat to low. Add the butternut squash to the simmering broth and cook until tender, about 5 minutes. Using a slotted spoon remove the butternut squash to a side dish. Turn the heat on the broth down to very low and cover to keep warm.

Meanwhile, in a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and saute until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to of the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Discard the vanilla bean. Turn off the heat. Gently stir in the butternut squash, Parmesan, the remaining tablespoon of butter, and salt. Transfer the risotto to a serving bowl and sprinkle with chives. Serve immediately.



The Result:
This dish was everything I had hoped for and dreamed about! It was beautiful to look at, and absolutely decadent to eat. It was fan-freakin'-tastic! Delicious! Seriously...it was awesome. I loved it. My son seemed to like it, too. He ate quite a bit, so I was a happy mommy. The husband does not really like squash all that much (he likes squash about as much as I like brussel sprouts), but he agreed that the risotto itself was fabulous (and he ate the squash, too). I informed him that I have a new and profound love for this dish and I will make it again. He will have to deal with it. I figure it is a good compromise, since I eat brussel sprouts for his benefit. Anyway, this is a keeper. I have a second Butternut Squash risotto recipe that I will be trying soon. The second recipe is from Ina Garten (Barefoot Contessa) and it has bacon in it. Bacon! Again, since it is butternut squash I am deeply excited to try it. Also, I want to be Ina when I grow up...but that is a story for another post.

Jen's Butternut Squash Soup

I struggled with what to make for dinner tonight, and finally just gave up. Essentially, this is really just leftovers. I hosted my MOMS Club "Cooking Club" event at my house this morning, and demonstrated this recipe. I made a pretty big batch so that everyone got to sample it. Consequently, we now have this soup as leftovers. Normally I just hoard whatever is left, but since I don't feel like cooking...I will share with my family, begrudgingly.
This soup is one of my all time FAVORITE soup recipes. Probably, THE favorite. I always love making it when the Butternut Squash starts appearing at the grocery store, around October. Oh man, it is sooooo yummy! I literally just serve it with crusty french bread and call it a meal. The best part is that the work is already done for tonight...all I have to do is reheat and serve. I even remembered to take a photo earlier today (actually my friend Jen A. reminded me to take a photo)...so that is done, too!

Jen’s Butternut Squash Soup

Ingredients:
4 Tablespoons canola oil, divided
2 whole butternut squash
1 teaspoon garlic powder
1 teaspoon nutmeg
1 teaspoon cinnamon
1 whole onion, chopped
4 Tablespoons of butter or margarine
4 cups chicken or vegetable stock (for vegetarian version)
1 teaspoon marjoram
¼ teaspoon cayenne pepper
Salt and pepper to taste
1 (8 ounce) package of low fat cream cheese

Directions:
1)Preheat oven to 375 degrees. Cut butternut squash in halves or quarters, cleaning and scraping seeds. Place squash on a large cookie sheet, once cleaned. Coat both sides with 2 Tablespoons of canola oil, by turning on the cookie sheet. Sprinkle cut sides with salt, pepper, cinnamon, garlic powder, and nutmeg. Roast cut side up, for 20 minutes, and then turn and roast cut side down for an additional 25 minutes. (Total roasting time = 45 minutes).
2)Let squash cool before handling. Once cooled, peel squash skin off with fingers and cut into 1 inch chunks. Set aside.
3)In a large saucepan or dutch oven, sauté onions in butter until tender. Add squash, stock, marjoram, black pepper, salt, and cayenne pepper. Bring to boil; cook 20 minutes.
4)Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil. ***ALTERNATE METHOD: Blend in soup pot/dutch oven with an immersion blender***