Savory and sweet side

This makes a great side dish to go with a Christmas ham, and it's hearty enough to serve as a main course for vegetarians. I've also made this dish (or one like it) to take to a potluck dinner.

You may substitute peeled chunks of sweet potato for the butternut squash, if you prefer.

Recipe:

Butternut Squash, Fruit and Nut Dressing

(Serves 6-8)

Ingredients:

2 1/2 cups butternut squash cut into one to 1 ½- inch cubes Note: many supermarkets carry peeled and seeded butternut squash, refrigerated, in the produce section

5 cups whole-grain bread cubes (from 4 large slices of bread). Note: Bread should either be toasted before you cut into cubes or left out overnight so that it’s “stale.” If you have stale whole-grain bread, use that.

2 T canola oil

½ cup chopped celery and/or carrots

½ cup diced onion, leeks or shallots

2 eggs, lightly beaten, or equivalent amount of egg whites or egg substitute

1 cup vegetable or chicken broth

½ teaspoon dried thyme or 1 T fresh thyme

½ cup golden raisins, dried cranberries or a mix of both

½ cup chopped walnuts

Salt and pepper to taste

Instructions:

1. Place the squash in a steamer insert inside a 2-quart saucepan. Add ½ cup water, sprinkle with salt, cover and bring to a boil over medium heat. Reduce heat to low and cook until squash is still al dente, about 3-4 minutes depending on thickness of the cubes. Remove from heat and rinse squash under cold running water to stop the cooking. Set aside.

2. Heat oil in skillet over medium-high heat. Add vegetables (celery, onions, etc.) to pan and sauté, stirring, until veggies are soft, about 3-4 minutes. Let cool 5 minutes.

3. Combine remaining ingredients (eggs through salt and pepper) with cooled veggies in a large mixing bowl. Add bread and squash; stir well.

4. Turn into an oiled baking dish and bake, uncovered, for 60 minutes in a preheated, 350- degree oven.

5. Let cool slightly before serving.

Butternut squash and curry -- super combo

All it takes is a slight chill in the air for the hard squashes to start showing up on my menus. This is even more likely now that I've discovered pre-peeled, seeded and cut butternut squash in the grocery stories. Trader Joe's in particular reliably carries good quality, ready to cook squash.
And I love the flavor of curry in winter squashes.
Here's a recipe from last fall that I'll share again.

Recipe: Curried Butternut Squash with Cilantro-Yogurt Sauce

(Serves 2-3 as main course, 5-6 as side dish)

Ingredients:

3 cups peeled butternut squash, cut into one-inch cubes (one large squash or 16-18 ounces)

3 T olive oil

2 T mild curry powder

¼ teaspoon cayenne pepper, or to taste

One can black beans, rinsed well and drained

1 cup plain, lowfat or nonfat yogurt

1 cup baby spinach, coarsely chopped

3 T cilantro leaves, chopped

1 T fresh lemon juice

Instructions:

1. Preheat oven to 375 degrees. In a bowl, toss squash cubes with olive oil, curry and pepper. Spread evenly in a single layer on a large cookie sheet that has been lightly coated with cooking spray. Roast in preheated oven for 30 minutes, or until tender.
2. About 5 minutes before squash is completely done, sprinkle the black beans over the squash to heat them and get some curry flavor in the beans.
3. While squash cooks, put spinach in the microwave for 10-15 seconds, to allow leaves to wilt slightly. Cool briefly.
4. In a small bowl, combine yogurt, cilantro, lemon juice and wilted spinach, stirring well
5. Remove squash and beans from oven and place in a serving bowl. Spoon half the yogurt sauce onto mixture, passing remaining sauce at the table.You also can add a little sauce at table, to taste, if desired.
   

Stuff this!

Acorn squash, that is. It's got a southwestern tang thanks to chili and jack cheese, and extra spice with the addition of turkey sausage. Even picky eaters ought to love this dinner entree!

Recipe: Stuffed Acorn Squash, Southwestern Style
Serves 6

Ingredients:
3 medium acorn squash
4-6 ounces turkey sausage (preferably bulk, not in links. If links, remove casings)
1 medium red or orange bell pepper, chopped
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon cumin
1 tablespoon chili powder or chipotle powder
2 cups chopped tomato (canned or fresh)
1 can black beans, drained and rinsed
Salt and hot sauce, to taste
1 cup grated jack cheese

Instructions:

1. Preheat oven to 375°F. Lightly coat a large baking sheet with cooking spray.
2. Cut squash in half horizontally. Scoop out and discard seeds. Place the squash cut-side down on the prepared baking sheet. Bake until tender, about 30 minutes.
3. Meanwhile, lightly coat a large skillet with cooking spray; heat over medium heat. Add sausage and cook, stirring and breaking up with a wooden spoon, until lightly browned, 3 to 5 minutes. Add onion and bell pepper; cook, stirring often, until softened, 3 to 5 minutes. Stir in garlic, chili powder and cumin; cook for 30 seconds. Stir in tomatoes, beans, salt and hot sauce, scraping up any browned bits. Cover, reduce heat, and simmer until the tomatoes are broken down, 10 to 12 minutes.
4. When the squash are tender, remove them from the oven and reduce oven temperature to 325°. Fill the squash halves with the turkey mixture. Top with cheese. Place on the baking sheet and bake until the filling is heated through and the cheese is melted, 8 to 10 minutes.

ENJOY!

Butternut Squash Puree -- always a hit

This photo epitomizes a typical dinner at our house -- some kind of fish and a couple of veggies. In this case, the fish is grouper, sauteed with an artichoke and pepper sauce, with a side of Brussels sprouts topped with the same sauce.
What fills out the plate, though, is a side dish that always wins raves from family and guests. It's just butternut squash pureed with spices, a little fat and a little milk. I usually add a touch of honey or maple syrup, as well.
It's so easy to buy pre-peeled and cut squash nowadays. Simply cut the squash pieces into relatively equal sizes and steam until very tender.
Transfer the cooked squash to a food processor and add your seasonings.
I'll put a little margarine, milk, salt & pepper and something sweet, along with whatever spices I feel like adding. Cumin, cinnamon, nutmeg, ginger, turmeric, cayenne pepper are all possibilities--or any combination thereof.
Puree until smooth and serve with dinner.

Squash recipe for Thanksgiving Day

Cubes of butternut squash make this stuffing/dressing a new favorite. I made it in September for a trial run and loved it!
The squash adds a toothsome texture (just be sure not to cook it too much before adding to the other ingredients), a pretty color, as well as vitamins, beta carotene and fiber to a traditional bread stuffing or dressing. (Southerners tend to call it dressing because you don't "stuff" it into the bird.) Dried fruit and chopped nuts make it even tastier.

It's a winner of a side dish for your holiday feast. In fact, it would make a nifty main course for a vegetarian TG, should you be so inclined--or should there be a vegetarian or two on your guest list who will pass on turkey.

Recipe:

Butternut Squash, Fruit and Nut Dressing

(Serves 8)

Ingredients:

2 1/2 cups butternut squash cut into one to 1 ½- inch cubes Note: many supermarkets carry peeled and seeded butternut squash, refrigerated, in the produce section

5 cups whole-grain bread cubes (from 4 large slices of bread). Note: Bread should either be toasted before you cut into cubes or left out overnight so that it’s “stale.” If you have actual stale whole-grain bread, use that.

2 T canola oil

½ cup chopped celery and/or carrots

½ cup diced onion, leeks or shallots

2 eggs, lightly beaten, or equivalent amount of egg whites or egg substitute

1 cup vegetable or chicken broth

½ teaspoon dried thyme or 1 T fresh thyme

½ cup golden raisins, dried cranberries or a mix of both

½ cup chopped walnuts

Salt and pepper to taste

Instructions:

1. Place the squash in a steamer insert inside a 2-quart saucepan. Add ½ cup water, sprinkle with salt, cover and bring to a boil over medium heat. Reduce heat to low and cook until squash is still al dente, about 3-4 minutes depending on thickness of the cubes. Remove from heat and rinse squash under cold running water to stop the cooking. Set aside.

2. Heat oil in skillet over medium-high heat. Add vegetables (celery, onions, etc.) to pan and sauté, stirring, until veggies are soft, about 3-4 minutes. Let cool 5 minutes.

3. Combine remaining ingredients (eggs through salt and pepper) with cooled veggies in a large mixing bowl. Add bread and squash; stir well.

4. Turn into an oiled baking dish and bake, uncovered, for 60 minutes in a preheated, 350- degree oven.

5. Let cool slightly before serving.