Tag Archives: Butternut Squash

Fall Favorite: Butternut Squash Pie

Posted on October 30, 2011 | 2 Comments

Butternut Squash Pie

Mixing Butternut Squash Ingredients

Butternut Squash Pie

Butternut squash are plentiful this time of year, so why not make pie? I’ve been stockpiling a few butternut squash from the CSA I’m a part of, so I decided to make pie tonight. I made two pies, so I doubled the below recipe from About.com for Butternut Squash Pie:

  • 1 unbaked and chilled 9-inch pie shell (I used frozen pie crusts)
  • 1 large butternut squash, cooked and pureed, about 1 1/2 cups pureed squash
  • 1 cup light brown sugar, firmly packed
  • 3 large eggs
  • 3/4 cup evaporated milk or half-and-half
  • 1 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 2 tablespoons all-purpose flour
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla
  • 1 tablespoon maple syrup (my addition to the recipe)

Preparation:

To cook squash:
Cut the squash in half lengthwise; remove stem and scoop out the seeds. Place the squash, cut side down, on a foil-lined oiled baking pan; add about 1/2 cup of water to the pan. Cover loosely with foil and bake at 400° for 45 to 55 minutes, or until the squash is tender and can be easily pierced with a fork. Let cool completely then peel and mash or puree the squash or put it through a food mill. Measure 1 1/2 cups of the squash and set aside.

Reduce oven to 350° F and position an oven rack in the center of the oven. In a mixing bowl with electric mixer, beat the squash with the brown sugar. Add eggs, evaporated milk, spices salt, flour, butter, and vanilla. Beat until well blended. Pour the filling into the chilled pie and place on the center oven rack. Bake for 45 to 55 minutes, or until set. Check after about 35 minutes and loosely set a ring of foil or a pie crust protector over the browned crust so it won’t get too dark. When the filling is set, transfer the pie to a rack to cool. Serve just warm or at room temperature with a dollop of whipped topping or whipped cream.

The pie was delicious and had a milder taste than pumpkin pie. My younger brother liked the pie a lot too and couldn’t even tell it was squash. I made a maple-cinnamon whipped cream to add to the top of the pie, which I’ll use when I have some more later. :)  I will definitely be making this pie again!

Now I have lots of extra butternut squash purée…what should I make with it?

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Posted in CSA, Food, Recipe, Vegetarian

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Meatless Monday: French Country Stew

Posted on January 16, 2011 | 2 Comments

French Country Stew

French Country Stew

My new favorite vegan cookbook is The Get Healthy, Go Vegan Cookbook by Neal Barnard, MD and Robyn Webb. The recipes contain lots of colors and flavors and are very low fat. They use a wide variety of ingredients in each recipe—ingredients that you can find at almost any grocery store. So, I wanted to share this French Country Stew recipe with you, since its perfect for cold winter days.

Here’s what you need (makes four 1-cup servings):

  • 4 1/2 cups vegetable broth
  • 3 cups green cabbage
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 3 cups peeled and cubed butternut squash (I bought the pre-packaged kind at the grocery store to save myself a little time)
  • 1 tablespoon chopped fresh thyme
  • 1/4 teaspoon crushed red pepper
  • 1 (16-ounce) can white beans, drained and rinsed
  • 1 cup canned diced tomatoes
  • salt
  • pepper

To make the soup, in a large saucepan saute the onion and garlic in 1/4 cup broth for 5 minutes, then add everything but the beans and tomatoes. Cook until the squash is tender (about 30 minutes). Then, add the beans and tomatoes and simmer for about 10 more minutes. Add salt and pepper and you’re ready to eat!

I tried this soup because I wanted to give cabbage a try. Cabbage isn’t my favorite vegetable, but when mixed with the squash and beans, I really enjoyed it. I added a little too much thyme to my recipe, so be careful to add what the recipe calls for (or even a little less) and taste to see if you need more. Thyme has a very strong, over powering flavor.

What I also liked about this soup is that it has less than one gram of fat, around 200 calories per serving, 11 grams of protein and 9 grams of fiber. It’s health and nutrient packed!

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Posted in Food, Meatless Monday, Recipe, Vegan, Vegetarian

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Meatless Monday: Spicy, Sweet Vegan Butternut Squash Soup

Posted on November 1, 2010 | 4 Comments

Butternut Squash Soup

Butternut Squash Soup

A few weeks ago, I bought a butternut squash at the farmer’s market in Towson. With the weather getting cooler, I decided that making a soup would be the perfect way to use the squash. I found the below recipe for butternut squash soup from Chow Vegan’s blog and modified it slightly:

Butternut Squash Soup

  • 1 teaspoon olive oil
  • 1/2 small onion, minced
  • 1 med carrot, sliced
  • 1 small butternut squash, peeled, seeded and cut into cubes
  • 1/2″ fresh ginger, minced
  • 2 cups hot water
  • 1 cube vegan vegetable bouillon dissolved in the water
  • 1/2 teaspoon dried marjoram
  • 1/8 teaspoon cayenne pepper
  • 3 heaping tablespoons silken tofu
  • 1 stalk green onion, chopped
  • 1-2 pieces baked tofu, cubed (press the tofu and cut into thin slices and bake until lightly browned)
  • 1 apple, peeled and chopped
  • 1/8 teaspoon nutmug

In a large pot, heat the oil until hot, add the onions and saute until translucent. Add the squash, apple and carrots and saute for about 30 seconds. Add the water, ginger and spices.

Bring to a boil, cover and turn down to low. Cook for about 18 minutes or until the squash is soft. Add the tofu and puree until smooth using an immersion blender if you have one. If you don’t have one, you can use a regular blender. Just cool the soup slightly and blend in small batches. Ladle into bowls and garnish with green onions and baked tofu croutons if desired. Serve immediately.

This soup is easy to make and can be made all in one bowl which means not a lot of cleanup! I added the apple and nutmeg to give the soup a sweeter flavor to contrast with the spiciness of the cayenne. Sooo good! The green onions and baked tofu really top off the soup and give it some extra texture and flavor. This soup is perfect for a light lunch or you could serve it with some bread or salad for dinner. This recipe is definitely a keeper.

I’m always looking for new recipes that use butternut squash. Do you have a favorite butternut squash recipe? Share with us below.

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Posted in Food, Meatless Monday, Recipe, Vegan, Vegetarian

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