Fun Fearless Foodie

Fall is in full swing and the cool temperatures in the city have had me craving warm, hearty meals that satisfy my love of Thanksgiving type food.  Like bright, fresh corn ushers in the summer, nothing screams fall to me like butternut squash.  This sweet and versatile winter squash is the indicator that leaves will be changing color and turkey day is around the corner.

While butternut squash is sold in a variety of sizes, even the smaller ones tend to produce more then I need for one recipe.  Having an excess of squash is far from being a problem, as it gives me an excuse to use it in new ways, and is hearty enough to last in my fridge for up to a week after being cut.  So I picked up two oddly shaped beauties at the market last week and spent the little free time I have had whipping up three dishes that I’m excited to share with you.

Butternut Squash Risotto

The first recipe is in fact a repeat (see In Season Now: Butternut Squash for recipe) of  one of my favorite fall dishes, Ina Garten’s Butternut Squash Risotto.  I usually make this dish on the first day it really feels like fall to me, as I did last year in Florida (in what was comically a 70 degree day) and I did this year (when I finally had time).  Sweet squash and salty bacon play off each other perfectly in this creamy risotto that will fill you up fast and make a delicious lunch the following day.

Curry Braised Butternut Squash and Mushrooms with Quinoa

Inspired by a recipe Mark Bittman mentioned on Twitter for Braised Butternut Squash, I made my own spin on a classic technique and incorporated spicy red curry and hearty portobello mushrooms to create a fragrant Indian dish and served it over a bed of quinoa for some crunch.  Perfect for vegetarians or anyone looking to switch things up on Meatless Monday.

Serves 2 (entree) or 4 (side dish)

Ingredients

• Olive oil
• 1 cup onion, diced
• 1 to 2 lbs butternut squash, peeled, seeded, and cubed (about 2 cups)
• 1 cup baby portobello mushrooms, cut to size of squash
• Salt and freshly ground pepper
• 1 1/2 cups chicken stock (approx.) *use vegetable stock for an all vegetarian meal
• 1/4 cup red curry sauce (add more or less based on how spicy you like it)
• 1 cup qunioa
• 2 cups chicken stock (or water)
• Sesame seeds, toasted, for garnish

Directions

1. In a deep saute pan with matching lid, heat enough olive oil to coat the bottom of the pan over medium heat.  Add onion and saute until soft and translucent.
2. Add squash and mushrooms, saute an additional 5 minutes or until they begin to develop some color.
3. Season mixture and pour in enough chicken stock to cover the mixture half way.  Reduce heat to low and cover.  Cook 10-15 minutes, or until the squash and mushrooms have softened but are not mushy.  Remove lid, bring mixture to a simmer and continue cooking until the liquid has reduced by 80%.
4. While the squash is braising, prepare quinoa. In a medium saucepan, add quinoa and chicken stock and bring mixture to a boil.  Once boiling, reduce to a simmer and cook for 10-15 minutes, or until all the liquid has absorbed.  Fluff with a fork and season to taste.
5. Pour red curry sauce into braised squash and gently mix together. Season to taste.
6. To serve, place a cup full of quinoa in the bottom of a bowl, spoon over braised squash, and top with toasted sesame seeds.

Chipotle Butternut Squash Soup

The heat and smoke of pureed chipotles in adobo sauce balanced with the sweetness of squash makes a tasty combination in this hearty soup. Topped with cool sour cream and crunchy scallions, this soup is the perfect thing to serve on a cool day with a crusty piece of bread.

Makes 4 cups

Adapted from Barefoot Contessa Back to Basics cookbook

Ingredients

• 2 to 3 lbs butternut squash, peeled, seeded, and cubed
• 1 medium size yellow onion, roughly chopped
• Olive oil
• Salt and freshly ground pepper
• Chili powder
• 2 1/2 cups chicken stock
• Scallions, for garnish
• Sour cream, for garnish
• Pureed chipotles in adobo sauce, for garnish

Directions

1. Preheat oven to 375 degrees.
2. Place the squash and onions on a sheet tray, drizzle with olive oil, sprinkle with salt, pepper, and chili powder, and toss to coat evenly. Place in the oven and cook for 20-25 minutes, or until the squash and onions are very tender.  Be sure to keep an eye on it so it does not burn.
3. When the vegetables are cooked, place them in a food processor fitted with a steel blade (or a food mill if you have one) and pour in a little chicken stock.  Pulse mixture until it has the consistency of a coarse puree.
4. Place the puree into a large pot (preferably a dutch oven) and pour in chicken stock. Bring the mixture to a simmer and cook for 10 minutes, or until it has the consistency of a thick soup.  Season to taste.  If you prefer a smoother soup, strain through a fine sieve.
5. To serve, place a ladle full of soup in to a shallow bowl, drizzle as much chipotle sauce as you like based on heat (its spicy!), place a dollop of sour cream in the center, and sprinkle with sliced scallions.