Butternut Squash Pizza

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Butternut Squash Pizza

Butternut Squash Pizza

http://www.connoisseur4thecure.com/2011/12/23/butternut-squash-pizza/

Ingredients

  • 1 whole wheat pizza crust- store bought or homemade whole wheat crust
  • 1/2 cup organic pizza sauce
  • 1 package frozen butternut squash, or you can roast your own if you can’t find frozen
  • 5 portabella mushrooms, thinly sliced
  • 1/2 cup caramelized onions (make your own by slicing onions and cooking in olive oil over low heat for 30 minutes)
  • 1 1/2 cups reduced fat italian cheese blend
  • 2 large sprigs fresh sage, finely chopped
  • cornmeal for dusting pizza crust

Instructions

  1. Dust counter or board with cornmeal. Roll out pizza dough to desired thickness. Par bake the pizza at 400 degrees F for 10 minutes. Remove from oven and allow to cool slightly. Evenly spread crust with pizza sauce. Top sauce with 3/4 cup of the italian cheese blend. Top with the frozen butternut squash, sliced mushrooms, and chopped sage. Top with the remaining italian cheese blend. Bake for another 7 to 10 minutes or until the cheese is completely melted. Serve immediately.
http://www.knowyourfarms.com/butternut-squash-pizza/

By |May 1st, 2013|Butternut Squash, Entree, recipe, Recipe Type|Comments Off
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Pasta with Roasted Butternut Squash and Pecans

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Pasta with Roasted Butternut Squash and Pecans

Pasta with Roasted Butternut Squash and Pecans

http://www.connoisseur4thecure.com/2012/11/03/pasta-with-roasted-butternut-squash-and-pecans/

Ingredients

  • 1 lb. penne pasta or other short cut pasta, preferably whole wheat pasta
  • 1 butternut squash, peeled, seeded, and cut into ½ inch pieces.
  • 1 tablespoon butter
  • ½ cup pecans, chopped coarsely
  • 2 tablespoons olive oil plus a drizzle olive oil
  • Kosher salt and freshly ground pepper
  • ½ cup flat-leaf parsley, chopped fine
  • ½ cup grated parmesan cheese
  • Ricotta for serving

Instructions

  1. Preheat oven to 400 degrees.
  2. Place cubed butternut squash on a rimmed baking sheet and toss with a drizzle of olive oil and salt and pepper.
  3. Roast 15-20 minutes.
  4. Cook pasta according to package instructions. Drain pasta and add olive oil and parsley and season with salt and pepper.
  5. In a medium skillet add 1 tablespoon of butter. Roast pecans in butter until toasted.
  6. To serve divide pasta among 4 plates. Sprinkle with the parmesan cheese. Spoon squash over pasta. Top with roasted pecans and a dollop of ricotta cheese.
http://www.knowyourfarms.com/pasta-with-roasted-butternut-squash-and-pecans/

By |April 27th, 2013|Butternut Squash, Entree, Pasta Dish, recipe, Recipe Type|Comments Off
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Butternut Squash Lasagna

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Butternut Squash Lasagna

Butternut Squash Lasagna

http://www.myrecipes.com/recipe/butternut-squash-lasagna-10000000698656/

Ingredients

  • Cooking spray
  • 3 cups chopped onion
  • 10 cup fresh spinach
  • 3/4 cup (3 ounces) shredded sharp provolone cheese
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 large eggs
  • 1 (15-ounce) carton part-skim ricotta cheese
  • 1 (15-ounce) carton fat-free ricotta cheese
  • 3 cups diced peeled butternut squash
  • 6 cups Smoky Marinara
  • 12 oven-ready lasagna noodles (such as Barilla)
  • 1 cup (4 ounces) grated fresh Parmesan cheese

Instructions

  1. Preheat oven to 375°.
  2. Heat a large Dutch oven coated with cooking spray over medium-high heat. Add onion; sauté 4 minutes or until tender. Add spinach; sauté 1 1/2 minutes or until spinach wilts. Combine provolone, parsley, salt, pepper, eggs, and ricotta cheeses in a large bowl.
  3. Place squash in a microwave-safe bowl. Cover and cook on high 5 minutes or until tender.
  4. Coat the bottom and sides of 2 (8-inch-square) baking dishes with cooking spray. Spread 1/2 cup Smoky Marinara in the bottom of one prepared dish. Arrange 2 noodles over sauce; spread 1 cup cheese mixture over noodles. Arrange 1 1/2 cups squash over cheese mixture; spread 3/4 cup sauce over squash.
  5. Arrange 2 noodles over sauce; spread 1 cup cheese mixture over the noodles. Arrange 1 1/2 cups onion mixture over cheese mixture; spread 3/4 cup sauce over spinach mixture.
  6. Arrange 2 noodles over sauce; spread 1 cup Smoky Marinara evenly over noodles. Sprinkle with 1/2 cup Parmesan. Repeat procedure with remaining ingredients in remaining pan. Cover each pan with foil.
  7. Bake at 375° for 30 minutes. Uncover and bake an additional 30 minutes.
  8. To freeze unbaked lasagna: Prepare through Step 6. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.
  9. To prepare frozen unbaked lasagna: Thaw completely in refrigerator (about 24 hours). Preheat oven to 375º. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover lasagna with reserved foil; bake at 375º for 1 hour. Uncover and bake an additional 30 minutes or until bubbly.
http://www.knowyourfarms.com/butternut-squash-lasagna/

By |April 21st, 2013|Butternut Squash, Entree, Pasta Dish, recipe, Recipe Type, Squash|Comments Off
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Roasted Chicken with Potatoes and Butternut Squash

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Roast Chicken with Potatoes and Butternut Squash

Roast Chicken with Potatoes and Butternut Squash

http://www.myrecipes.com/recipe/roast-chicken-with-potatoes-butternut-squash-10000001949705/

Ingredients

  • 2 tablespoons minced garlic, divided
  • 1 teaspoon salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 1/2 teaspoon dried rubbed sage
  • 1 (3 1/2-pound) roasting chicken
  • Cooking spray
  • 12 ounces red potatoes, cut into wedges
  • 1 1/2 cups cubed peeled butternut squash (about 8 ounces)
  • 2 tablespoons butter, melted

Instructions

  1. Preheat oven to 400°.
  2. Combine 1 1/2 tablespoons garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and sage in a small bowl. Remove and discard giblets and neck from chicken. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under chicken. Rub garlic mixture under loosened skin. Place chicken, breast side up, on rack of a broiler pan coated with cooking spray. Place rack in broiler pan.
  3. Combine potatoes, squash, butter, 1 1/2 teaspoons garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange vegetable mixture around chicken. Bake at 400° for 1 hour or until a thermometer inserted into meaty part of thigh registers 165°. Let stand 10 minutes. Discard skin.
http://www.knowyourfarms.com/roast-chicken-with-potatoes-and-butternut-squash/

Here  are a few reasons to remind you to keep eating local!

By |April 8th, 2013|Butternut Squash, Entree, Potatoes, recipe, Recipe Type|Comments Off
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Harvest Pie

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Harvest Pie

Harvest Pie

http://www.myrecipes.com/recipe/harvest-pie-10000001545736/

Ingredients

  • 1 large butternut squash, halved and seeded (about 2 1/4 pounds)
  • Cooking spray
  • 1/2 cup fat-free evaporated milk
  • 3/4 cup granulated sugar
  • 1/2 cup egg substitute
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1/4 cup all-purpose flour (about 1 ounce)
  • 1/4 cup packed dark brown sugar
  • 2 tablespoons chilled butter, cut into small pieces
  • 3 tablespoons chopped pecans
  • 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
  • 10 tablespoon fat-free whipped topping (optional)

Instructions

  1. Position oven rack to lowest setting. Preheat oven to 400°.
  2. Place squash, cut sides down, on a foil-lined baking sheet coated with cooking spray. Bake at 400° 30 minutes or until squash is tender. Cool slightly, and peel. Mash pulp to measure 2 1/2 cups. Combine the pulp and milk in a food processor; process until smooth. Add granulated sugar and next 5 ingredients (through cloves); process until smooth.
  3. Increase oven temperature to 425°
  4. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and brown sugar in a medium bowl; cut in butter using two knives or a pastry blender. Add pecans; toss to combine.
  5. Roll dough into a 13-inch circle; fit into a 9-inch deep-dish pie plate coated with cooking spray. Fold edges under; flute. Pour squash mixture into prepared crust. Place pie plate on bottom rack; bake at 425° for 15 minutes. Remove pie from oven.
  6. Reduce oven temperature to 350°.
  7. Sprinkle flour mixture evenly over filling; shield edges of piecrust with foil. Return pie plate to bottom rack; bake an additional 40 minutes or until center is set. Cool on a wire rack. Garnish each serving with 1 tablespoon whipped topping, if desired.
http://www.knowyourfarms.com/harvest-pie/

Check out these other desserts made with vegetables!

By |April 5th, 2013|Butternut Squash, Dessert, recipe, Recipe Type|Comments Off
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Butternut Squash Gratin with Blue Cheese and Sage

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Butternut Squash Gratin with Blue Cheese and Sage

Butternut Squash Gratin with Blue Cheese and Sage

http://www.myrecipes.com/recipe/butternut-squash-gratin-with-blue-cheese-sage-10000001860069/

Ingredients

  • 5 cups (3/4-inch) cubed peeled butternut squash (about 2 pounds)
  • 1 (1 1/2-ounce) slice white bread
  • 4 teaspoons olive oil, divided
  • 2 cups thinly sliced onion
  • 1 tablespoon chopped fresh sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 1/2 cup (2 ounces) crumbled blue cheese

Instructions

  1. Preheat oven to 400°.
  2. Steam butternut squash, covered, 10 minutes or until tender.
  3. Place bread in a food processor, and pulse 12 times or until coarse crumbs measure 1/2 cup. Transfer to a small bowl; add 2 teaspoons oil, and toss with a fork to combine.
  4. Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add sliced onion to pan; saute 5 minutes or until tender, stirring occasionally. Transfer the onion mixture to a large bowl. Add butternut squash, chopped sage, salt, and black pepper to bowl, and toss gently to combine. Spoon squash mixture into an 11 x 7–inch baking dish coated with cooking spray. Bake at 400° for 20 minutes. Sprinkle crumbled blue cheese evenly over squash mixture, and sprinkle evenly with breadcrumb mixture. Bake an additional 10 minutes or until the cheese is melted and crumbs are golden brown.
http://www.knowyourfarms.com/butternut-squash-gratin-with-blue-cheese-and-sage/

By |April 3rd, 2013|Butternut Squash, Casserole, Entree|Comments Off
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Roasted Butternut Squash Risotto with Sugared Walnuts

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Roasted Butternut Squash Risotto with Sugared Walnuts

Roasted Butternut Squash Risotto with Sugared Walnuts

http://www.myrecipes.com/recipe/roasted-butternut-squash-risotto-with-sugared-walnuts-10000002012794/

Ingredients

  • 1/2 cup coarsely chopped walnuts
  • 1 tablespoon butter, melted
  • 1 teaspoon brown sugar
  • 1/8 teaspoon freshly ground black pepper
  • 2 cups (1/2-inch) cubed peeled butternut squash
  • 1 tablespoon olive oil
  • 2 teaspoons minced fresh garlic
  • 4 cups fat-free, lower-sodium chicken broth
  • 1/2 cup water
  • 1 ounce pancetta, finely chopped (about 1/4 cup)
  • 1 cup finely chopped onion
  • 1 1/4 cups uncooked Arborio rice
  • 1/2 cup chardonnay
  • 2 tablespoons finely chopped fresh lemon thyme or 1 1/2 tablespoons thyme plus 1/2 teaspoon grated lemon rind
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup (1 ounce) shaved Parmigiano-Reggiano cheese

Instructions

  1. Preheat oven to 400°.
  2. Arrange nuts in a single layer on a jelly-roll pan. Bake at 400° for 5 minutes or until toasted, stirring twice. Place nuts in a bowl. Drizzle butter over warm nuts; sprinkle with sugar and 1/8 teaspoon pepper. Toss well to coat.
  3. Combine squash and 1 tablespoon oil, tossing to coat. Arrange squash in a single layer on jelly-roll pan. Bake at 400° for 15 minutes or until squash is just tender. Remove from pan; stir in garlic. Set aside.
  4. Bring broth and 1/2 cup water to a simmer in a saucepan (do not boil). Keep warm over low heat.
  5. Heat a large saucepan over medium heat. Add pancetta to saucepan; cook 5 minutes or until browned, stirring frequently. Add onion; cook 3 minutes or until tender, stirring occasionally. Add rice; cook 2 minutes, stirring constantly. Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in squash, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Top with cheese and nuts.
http://www.knowyourfarms.com/roasted-butternut-squash-risotto-with-sugared-walnuts/

By |April 1st, 2013|Butternut Squash, Entree, Pasta Dish|Comments Off
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Butternut Squash, Caramelized Onion, and Spinach Lasagna

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Butternut Squash, Caramelized Onion, and Spinach Lasagna

Butternut Squash, Caramelized Onion, and Spinach Lasagna

http://www.myrecipes.com/recipe/butternut-squash-lasagna-50400000116791/

Ingredients

  • 6 cups (1/2-inch) cubed peeled butternut squash
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons chopped fresh sage
  • 12 garlic cloves, unpeeled (about 1 head)
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper
  • Cooking spray
  • 1 large onion, vertically sliced
  • 2 tablespoons water
  • 2 (9-ounce) packages fresh spinach
  • 5 cups 1% low-fat milk, divided
  • 1 bay leaf
  • 1 thyme sprig
  • 5 tablespoons all-purpose flour
  • 1 1/2 cups (6 ounces) shredded fontina cheese, divided
  • 3/8 teaspoon ground red pepper
  • 1/4 teaspoon grated whole nutmeg
  • 9 no-boil lasagna noodles

Instructions

  1. Preheat oven to 425°.
  2. Combine squash, 1 tablespoon oil, sage, garlic, 1/2 teaspoon salt, and black pepper in a large bowl; toss to coat. Arrange squash mixture on a baking sheet coated with cooking spray. Bake at 425° for 30 minutes or until squash is tender. Cool slightly; peel garlic. Place squash and garlic in a bowl; partially mash with a fork.
  3. Heat remaining 1 tablespoon oil in a large Dutch oven over medium-high heat. Add onion, and sauté for 4 minutes. Reduce heat to medium-low; continue cooking for 20 minutes or until golden brown, stirring frequently. Place onion in a bowl.
  4. Add 2 tablespoons water and spinach to Dutch oven; increase heat to high. Cover and cook 2 minutes or until spinach wilts. Drain in a colander; cool. Squeeze excess liquid from spinach. Add spinach to onions.
  5. Heat 4 1/2 cups milk, bay leaf, and thyme in a medium saucepan over medium-high heat. Bring to a boil; remove from heat. Let stand for 10 minutes. Discard bay leaf and thyme. Return pan to medium heat. Combine remaining 1/2 cup milk and flour in a small bowl. Add to pan, stirring with a whisk until blended. Bring to a boil; reduce heat, and simmer for 5 minutes or until thickened, stirring constantly. Remove from heat; stir in remaining 1/2 teaspoon salt, 1 1/4 cups cheese, red pepper, and nutmeg.
  6. Spread 1/2 cup milk mixture in bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Arrange 3 noodles over milk mixture; top with half of squash mixture, half of spinach mixture, and 3/4 cup milk mixture. Repeat layers, ending with noodles. Spread remaining milk mixture over noodles. Bake at 425° for 30 minutes, and remove from oven. Sprinkle with remaining 1/4 cup cheese.
  7. Preheat broiler.
  8. Broil 2 minutes or until cheese is melted and lightly browned. Let stand 10 minutes before serving.
http://www.knowyourfarms.com/butternut-squash-caramelized-onion-and-spinach-lasagna/

By |March 29th, 2013|Butternut Squash, Entree, Pasta Dish, recipe, Recipe Type, Spinach, Squash|Comments Off
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Roasted Butternut Squash and Bacon Pasta

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Roasted Butternut Squash and Bacon Pasta

Roasted Butternut Squash and Bacon Pasta

http://www.myrecipes.com/recipe/roasted-butternut-squash-bacon-pasta-10000000592277/

Ingredients

  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups (1-inch) cubed peeled butternut squash
  • Cooking spray
  • 6 sweet hickory-smoked bacon slices (raw)
  • 1 cup thinly sliced shallots
  • 8 ounces uncooked mini penne (tube-shaped pasta)
  • 1/4 cup all-purpose flour
  • 2 cups 2% reduced-fat milk
  • 3/4 cup (3 ounces) shredded sharp provolone cheese
  • 1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese

Instructions

  1. Preheat oven to 425°.
  2. Combine 1/4 teaspoon salt, rosemary, and pepper. Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture. Bake at 425° for 45 minutes or until tender and lightly browned. Increase oven temperature to 450°.
  3. Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 1/2 teaspoons drippings in pan; crumble bacon. Increase heat to medium-high. Add shallots to pan; sauté 8 minutes or until tender. Combine squash mixture, bacon, and shallots; set aside.
  4. Cook pasta according to the package directions, omitting salt and fat. Drain well.
  5. Combine flour and 1/2 teaspoon salt in a Dutch oven over medium-high heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Add provolone, stirring until cheese melts. Add pasta to cheese mixture, tossing well to combine. Spoon pasta mixture into an 11 x 7-inch baking dish lightly coated with cooking spray; top with squash mixture. Sprinkle evenly with Parmesan cheese. Bake at 450° for 10 minutes or until cheese melts and begins to brown.
http://www.knowyourfarms.com/roasted-butternut-squash-and-bacon-pasta/

By |March 8th, 2013|Butternut Squash, Entree, Pasta Dish, recipe, Recipe Type|Comments Off
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Risotto with Butternut Squash, Pancetta, and Jack Cheese

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Risotto with Butternut Squash, Pancetta, and Jack Cheese

Risotto with Butternut Squash, Pancetta, and Jack Cheese

http://www.myrecipes.com/recipe/risotto-with-butternut-squash-pancetta-jack-cheese-10000000701075/

Ingredients

  • 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 3 1/2 cups)
  • Cooking spray
  • 2 cups fat-free, less-sodium chicken broth
  • 1 1/3 cups water
  • 2 tablespoons Madeira wine or sweet Marsala
  • 1 tablespoon minced fresh tarragon
  • 4 ounces chopped pancetta
  • 1 cup finely chopped onion
  • 1 teaspoon olive oil
  • 2 garlic cloves, minced
  • 3/4 cup uncooked Arborio rice or other short-grain rice
  • 2/3 cup (about 2 1/2 ounces) 1/2-inch-cubed Monterey Jack cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons pine nuts, toasted
  • Fresh tarragon sprigs (optional)

Instructions

  1. Preheat oven to 475°.
  2. Place squash on a nonstick jelly-roll pan coated with cooking spray. Bake at 475° for 20 minutes or until tender, turning after 10 minutes.
  3. Reduce oven temperature to 325°.
  4. Combine broth, water, wine, and tarragon in a saucepan; bring to a simmer. Keep warm over low heat.
  5. Cook pancetta in a large ovenproof Dutch oven over medium-high heat until crisp. Remove pancetta from pan; drain on a paper towel. Discard pan drippings. Add onion and oil to pan; sauté 10 minutes or until onion is tender. Add garlic; sauté 1 minute. Add rice to pan; sauté 1 minute. Stir in broth mixture; bring to a boil over medium heat. Reduce heat, and simmer over low heat, uncovered, for 10 minutes. (Do not stir; rice will have a liquid consistency similar to stew.)
  6. Place pan in oven; bake at 325° for 15 minutes. Remove from oven. Stir in the squash, pancetta, cheese, salt, and pepper. Cover with a clean cloth; let stand 10 minutes (rice will continue to cook). Sprinkle with pine nuts. Garnish with tarragon sprigs, if desired.
  7. Perfect wine: Clos du Val Chardonnay 2001 (Carneros, CA), $21. This chardonnay has refined flavors reminiscent of custard, caramel, apple tarts, and honey. There's a hint of oak, but the wine is not superbuttery, oaky, or toasty. This wine is complemented by the savoriness of the rice and the sweetness of the squash.
http://www.knowyourfarms.com/risotto-with-butternut-squash-pancetta-and-jack-cheese/

By |March 7th, 2013|Butternut Squash, Entree, Pasta Dish, recipe, Recipe Type, Squash|Comments Off
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