Tag: butternut squash

Soups and Stews

Italian Sausage Butternut Squash Soup

cathysmahaLeave a comment

Cold days and soups go together like bread an butter. With some butternut squash and some sweet potato on hand, I whipped up this soup and enjoyed the results. While I normally like beans in a soup, I think this soup would be better with corn, peas or even small pasta. The flavor is quite good and even my 3 year old grandson liked it.

Italian Sausage Butternut Squash Soup

INGREDIENTS:
  • 1 tablespoon unsalted butter, divided
  • 1 small yellow onion, finely chopped
  • 1 small red bell pepper, diced
  • 1 pound ground Italian Sausage
  • salt and freshly ground black pepper, to taste
  • 4 cloves garlic, minced
  • 2.5 pounds butternut squash, peeled, seeded, and chopped into 1-inch cubes (I used 1.25 lbs. each of squash and sweet potatoes)
  • 6 cups low sodium chicken broth
  • 1 bay leaf
  • 1 can (15.5 ounces) great northern beans, well rinsed and drained
  • 1 can (14.5 ounces) fire roasted diced tomatoes, undrained (I blended the tomatoes)
  • salt and freshly ground black pepper, to taste
  • heavy cream, for garnish, optional
  • chopped fresh parsley, for garnish
DIRECTIONS:
  1. Melt 1/2 tablespoon butter in a Dutch oven or stockpot set over medium heat. Add onions and peppers; cook for 2 minutes. Stir in the sausage and cook for 10 minutes or until browned and cooked through, breaking up the sausage into crumbles as it cooks.
  2. Add garlic, season with salt and pepper, and cook for 1 minute. Using a slotted spoon, remove the sausage mixture from the pot and set aside.
  3. Melt the remaining butter in the pot set over medium heat; add squash to the pot and cook for 2 minutes. Then, stir in the chicken broth; add bay leaf, increase heat to high, and bring to a boil. Reduce the heat to a steady simmer and continue to simmer, covered, for 12 to 15 minutes or until the squash is tender. Start checking around the 10-minute mark.Note: The larger the chunks of butternut squash, the longer it will take for them to soften.
  4. Remove from heat. Discard the bay leaf. Remove a couple handfuls of butternut squash chunks from the soup and set aside. Using an immersion blender, blend the soup until smooth. You can also blend the soup in a traditional blender and return the soup back to the stockpot.
  5. Return the butternut squash chunks back to the pot and set the pot over medium heat. To the soup, add the beans, tomatoes, and previously prepared sausage mixture; cook for 3 to 4 minutes or until heated through.
  6. Taste for salt and pepper, and adjust accordingly. Drizzle with cream and garnish with parsley. Serve.

Recipe from EasyWeeknightRecipes

Soups and Stews

Creamy Butternut Squash and Sausage Soup

cathysmahaLeave a comment

This 30 minute, one pot soup is easy and delicious. I love a recipe that comes together so easily and delivers the flavor!

Creamy Butternut Squash and Sausage Soup

INGREDIENTS:
  • 15 oz spicy Italian sausage crumbled
  • 1 teaspoon Italian seasoning or Herbs from Provence
  • 1 tablespoon fresh thyme (no sprigs, just leaves)
  • red pepper flakes to taste (if sausage is spicy, you may want to skip the pepper flakes)
  • 1 cup orzo uncooked
  • 4 cloves garlic minced
  • 5 cups chicken stock
  • 10 oz butternut squash peeled and cubed
  • 5 oz fresh spinach
  • ½ cup heavy cream (I used half and half)
  • ⅓ cup Parmesan cheese shaved, shredded, or grated (for garnish)
DIRECTIONS:
  1. Add crumbled Italian sausage, Italian seasoning, a generous amount of fresh thyme (no sprigs, just leaves), and red pepper flakes to a large saucepan. Cook on medium heat, regularly stirring to break the sausage.
  2. Once the sausage released juices and is half cooked, add 1 cup of uncooked orzo and minced garlic, and cook, constantly stirring, for about 2 minutes on medium heat to brown the orzo.
  3. Add 5 cups of chicken stock and cubed butternut squash, stir everything well, cover with the lid, bring to a boil, reduce to visible simmer, and cook for about 5 or 10 minutes until the orzo and butternut squash is cooked.
  4. Add spinach to the soup, cover with the lid and let it wilt on low heat, occasionally stirring.
  5. Once the spinach has wilted, remove the soup from the heat and add heavy cream. Stir everything and season with salt and pepper. Add more chicken stock (or water) if the soup is too dense. Add more red pepper flakes, if you like. Top with Parmesan cheese (shaved, shredded, or grated) and fresh thyme.

Recipe from JuliasAlbum

Casseroles · Pastas

Cheesy Bacon Butternut Squash Gnocchi Skillet

cathysmahaLeave a comment

This Gnocchi Skillet is so easy and so delicious. In less than an hour, the dinner was prepared and on the table. This dish serves 3-4 people and the leftovers are equally as good. You could easily play with the ingredients and use noodles or fried potatoes instead of the gnocchi. Different cheeses could be used to suit your liking. Another great recipe from the creator, IowaGirlEats!

Cheesy Bacon Butternut Squash Gnocchi Skillet

INGREDIENTS:
  • 4 slices bacon chopped
  • 1 small sweet onion sliced in half then into thin slices
  • 2 cups 1” cubes butternut squash
  • homemade seasoned salt and pepper (I used regular salt and pepper)
  • 2 teaspoons pure maple syrup not pancake syrup
  • 1/4 – 1/2 cup chicken broth
  • 2 cloves garlic pressed or minced
  • 2 cups packed baby spinach roughly chopped
  • 3/4 cup freshly shredded gruyere cheese
  • 1/4 cup shredded parmesan cheese
  • For the Crispy Gnocchi:
    • 2 Tablespoons extra virgin olive oil
    • 12 oz gluten free gnocchi (I used regular gnocchi)
    • salt
DIRECTIONS:
  1. Add bacon to a large, oven-proof skillet (preferably cast iron) then turn the heat to medium and brown. Scoop cooked bacon onto a paper towel lined plate to drain then set aside. Reserve 2 Tablespoon bacon fat in the skillet.
  2. Add onions to the bacon fat in the skillet then saute until they begin to soften, 3-4 minutes. Add butternut squash cubes and maple syrup, season with seasoned salt and pepper, then saute until squash is tender, 15-20 minutes, stirring every so often and adding splashes of chicken broth near the end if the squash is taking a long time to soften and/or is beginning to burn vs caramelize.
  3. Preheat the broiler on high and place oven rack to the top position in the oven.
  4. For the Crispy Gnocchi:
  5. While the butternut squash is sauteing, heat extra virgin olive oil in a large, 12″, nonstick skillet over medium-high heat. Once hot, add gnocchi then arrange into a single layer and saute until the bottoms are golden brown and crispy, 2-3 minutes. Stir then season with salt and continue to saute until the gnocchi are fork-tender and golden brown all over, 2-3 additional minutes, stirring often. Set aside.
  6. Add garlic to skillet with onions and butternut squash then saute until very fragrant, 1-2 minutes. Add baby spinach then saute until wilted and tender, 1-2 minutes. Add crispy gnocchi and bacon into the skillet then stir to combine. Sprinkle cheeses evenly over the top then broil until melted, 1-2 minutes. Serve immediately.

Recipe from IowaGirlEats

Pastas

Creamy Butternut Squash Orzo with Sausage

cathysmahaLeave a comment

Creamy Butternut Squash Orzo with Sausage is the perfect comfort meal for a cold, wintery day. It packs so much flavor with the creamy goodness of the Orzo. Often, I tire of leftovers, but not this Orzo dish. Just writing about it makes me want to run to the kitchen and make it again.

Creamy Butternut Squash Orzo with Sausage

INGREDIENTS:
  • 12 oz Italian sausage casings removed (I used 3 sausage links)
  • 1 tablespoon olive oil
  • 1 cup heavy cream
  • ½ cup chicken broth
  • 1 cup butternut squash puree
  • 3 cloves garlic minced
  • 10 oz orzo uncooked
  • 2 tablespoons fresh sage chopped
  • 2 tablespoons fresh thyme
  • salt and coarsely ground black pepper to taste
DIRECTIONS:
  1. Remove the sausage from casings, and slice the sausage. Heat 1 tablespoon of olive oil on medium heat in a large, high-sided skillet.
  2. Add sliced sausage and cook on medium heat for about 4 minutes on one side, without turning, to get the sausage slices browned. Flip over to the other side and cook for 2 more minutes.
  3. Make creamy butternut squash sauce: To the same skillet with sausage, add heavy cream, chicken stock, butternut squash puree, 1 T. sage, and minced garlic.
  4. Bring the sauce to a boil on medium heat, reduce to low-medium heat, stir everything well. Cook for about 5 or more minutes. Make sure the garlic is cooked to your liking, and the sauce thickens. Cook longer if you would like a thicker sauce. Remove from heat.
  5. While the sauce cooks for 5 or more minutes, cook the orzo as described below.
  6. Cook orzo: Bring a pot of water to boil. Cook orzo according to package instructions. In my case, I cooked orzo al dente for 7 minutes in a pot of boiling water. Remove from heat. Drain but do not rinse.
  7. Assembly: Add cooked orzo to the skillet with creamy butternut squash and sausage. Stir in half of the fresh sage and half of the fresh thyme.
  8. Cook over medium-high heat for 2 minutes. Remove from heat.
  9. Season with salt and freshly ground coarse black pepper.
  10. Tip: use your best judgment about the salt. If the sausage is salty enough, you might not need to add any extra salt.
  11. When serving, top with the remaining half of the fresh sage and the remaining half of the fresh thyme.

Recipe from Julia’s Album

Italian Dishes · Soups and Stews

Italian Sausage Butternut Squash Soup

cathysmaha1 Comment

I live for soup season and enjoy trying many different recipes. This Italian Sausage Butternut Squash Soup sounded like the comfort food I needed. It was very good but next time I will blend all of the squash to make the base even silkier.

Italian Sausage Butternut Squash Soup

INGREDIENTS:
  • 1 tablespoon unsalted butter, divided
  • 1 yellow onion, finely chopped
  • 1 small red bell pepper, diced
  • 1 pound ground Italian Sausage, (I use Hot Italian Sausage in casings)
  • salt and freshly ground black pepper, to taste
  • 4 cloves garlic minced
  • 2.5 pounds butternut squash, peeled, seeded, and chopped into 1-inch cubes
  • 6 cups low sodium chicken broth
  • 1 bay leaf
  • 1 can (15.5 ounces) great northern beans, well rinsed and drained
  • 1 can (14.5 ounces) fire roasted diced tomatoes, undrained
  • Salt and freshly ground black pepper, to taste
  • Heavy cream, for garnish, optional
  • Chopped fresh parsley, for garnish
DIRECTIONS:
  • Melt 1/2 tablespoon butter in a dutch oven or stockpot set over medium heat. Add onions and peppers; cook for 2 minutes. Stir in sausage and cook for 10 minutes, or until browned and cooked through, breaking up the sausage into crumbles as it cooks.
  • Add garlic, season with salt and pepper, and cook for 1 minute. Using a slotted spoon, remove the sausage mixture from the pot and set aside.
  • Melt remaining butter in the pot set over medium heat; add squash to the pot and cook for 2 minutes. Then stir in chicken broth; add bay leaf, increase heat to high, and bring to a boil. Reduce heat to a steady simmer and continue to simmer, covered, for 12 to 15 minutes, or until butternut squash is tender. Start checking around the 10-minute mark. Note: The larger the chunks of butternut squash, the longer it will take for them to soften.
  • Remove from heat. Discard bay leaf. Remove couple handfuls of butternut squash chunks from the soup and set aside (next time I would blend all of the squash). Using an immersion blender, blend the soup until smooth. You can also blend the soup in a blender. Return soup back to the stockpot.
  • Return the butternut squash chunks back to the pot. Set stockpot over medium heat. To the soup, add beans, tomatoes, and previously prepared sausage mixture; cook for 3 to 4 minutes, or until heated through.
  • Taste for salt and pepper, and adjust accordingly. Drizzle with cream. Garnish with parsley. Serve.

Recipe from Eastweeknightrecipes

Family Favorites · New Favorite · Salads

Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

cathysmaha1 Comment

Harvest Bowl is one of my favorite recipes of all times. There are a multiple of flavors and textures to enjoy. I added bits cooked pork roast, a delicious addition. However, the bowl with a meat addition is equally delicious. The best temperature for serving is slightly warm. Leftovers are great for 3-4 days, slightly warmed in the microwave. This the first time I’ve cooked with fig jam and I loved it. For a different twist, it could be interesting to try apple butter. Anyway you make it, you’ll love it!

Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

INGREDIENTS:
  • 1 cup wild-brown rice blend (I recommend Lundberg)
  • 1-3/4 cup gluten-free chicken broth
  • 3 cups 1” butternut squash cubes (about 1 small squash)
  • 3 Tablespoons extra virgin olive oil, divided
  • 1/8 teaspoon each garlic powder, chili powder, cinnamon
  • salt and pepper
  • 9 oz thinly shredded brussels sprouts
  • 1 large or 2 small apples, chopped
  • 3 oz white cheddar cheese, cut into cubes
  • 1/3 cup sliced almonds or pepitas
  • 1/3 cup dried cranberries

For the Fig Dressing:

  • 1/2 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 clove garlic, microplaned or minced
  • 2 Tablespoons fig jam
  • salt and pepper
DIRECTIONS:
  1. Add rice and chicken broth to a small saucepan then bring to a boil, place a lid on top, then turn heat down to a simmer and cook for 40-50 minutes or until rice is al dente (verify liquid amount and cooking method with rice package directions.) Set aside to cool slightly – can be done a day ahead of time.
  2. Preheat oven to 400 degrees. Line a half sheet pan with a silpat or foil then spray with nonstick spray if using foil. Add butternut squash cubes, 1-1/2 Tablespoons extra virgin olive oil, garlic powder, chili powder, cinnamon, salt, and pepper then toss with your fingers to evenly coat. Roast for 15-20 minutes, or until squash is tender, stirring halfway through. Set aside to cool slightly – can be done a day ahead of time.
  3. Meanwhile, line another half sheet pan with a silpat or foil then spray with nonstick spray if using foil. Add shredded brussels sprouts, remaining 1-1/2 Tablespoons extra virgin olive oil, salt, and pepper then toss with your fingers to evenly coat. Add to oven after stirring the squash then roast together for 8-10 minutes or until brussels sprouts are tender and golden brown.
  4. For the Fig Balsamic Vinaigrette: Combine ingredients in a bowl or jar with a tight fitting lid then whisk or shake to combine (might need to microwave for 15-20 seconds to help melt the fig jam.) Taste then add more salt, pepper, and/or fig jam if desired.
  5. In a large bowl combine cooked rice, butternut squash, brussels sprouts, apples, cheese, almonds, and dried cranberries. Drizzle Fig Balsamic Vinaigrette on top then toss to coat and serve. Leftovers are good for 3-4 days.

Recipe from IowaGirlEats

New Favorite · Soups and Stews

Roasted Butternut Squash & Bacon Soup

cathysmahaLeave a comment

Butternut Squash is a fall favorite. Roasting the squash for this delicious soup sounded amazing, and it was. I did not roast the Squash with bacon but chose to keep it a bit healthier, only adding bacon bits to the final product. It is delicious with goat cheese but I also tried it with shredded Monterey Jack (shown below) and it was equally as good. Think of this soup as a spoonful of autumn in your mouth. Yum!

Roasted Butternut Squash & Bacon Soup

INGREDIENTS:
  • 1 butternut squash (about 3 pounds), peeled, seeded and cut in 1-inch chunks
  • 1 onion, diced
  • 1 red bell pepper, chopped
  • 4 slices bacon, diced (I did not add bacon to the roasted squash)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 4 slices bacon, diced
  • 1/2 teaspoon dried thyme
  • 2 1/2 cups chicken stock, or more, to taste
  • 1/4 cup crumbled goat cheese
  • 2 tablespoons chopped chives
DIRECTIONS:
  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Place butternut squash, onion, bell pepper and bacon in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine.
  3. Place into oven and bake for 25-30 minutes, or until butternut squash is tender, stirring at halftime.*
  4. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
  5. Heat a large stockpot or Dutch oven over medium heat. Add butternut squash mixture and thyme, and cook, stirring occasionally, until fragrant, about 1-2 minutes; season with salt and pepper, to taste. Stir in chicken stock and puree with an immersion blender.
  6. Bring to a boil; reduce heat and simmer until slightly thickened, about 5-10 minutes. If the soup is too thick, add more chicken stock as needed until desired consistency is reached.
  7. Serve immediately, garnished with bacon, goat cheese and chives, if desired.

Recipe from Damndelicious.net

New Favorite · Soups and Stews

Butternut Squash and Chicken Chowder

cathysmahaLeave a comment

Butternut Squash and Chicken Chowder is a wonderful comfort food, especially paired with a nice biscuit or crusty bread.  Squash is plentiful, the weather is cool, and soups are my favorite fall and winter comfort foods.

It’s great fun to experiment with new recipes.  Growing up the standard soups and stews were Chile, vegetable soup, potato soup, bean soup, oyster stew at Christmas (still not a favorite), and an occasional ham and split pea soup.  Now the sky is the limit, trying new combinations and flavors!

Buttternut Squash and Chicken Chowder

3 tablespoons extra virgin olive oil, divided
1 tablespoon fresh sage, finely minced
½ pound carrots peeled and cut into bite sized pieces
2 pounds butternut squash, peeled, seeded and cut into small bite sized pieces
½ teaspoon kosher salt
Few grinds black pepper
2 tablespoons butter
1 ½ pounds boneless skinless chicken breasts or thighs (or both), all fat removed and cut into bite sized pieces
2 cups onion, diced
1 cup celery diced (I substituted 1 chopped green pepper and 1/2 teaspoon celery seed)
1 tablespoon minced garlic
2 tablespoons flour
2 14.5-ounce cans chicken stock
1 pound all purpose potatoes, peeled and cut into bite sized pieces
1 14.5-ounce can kernel corn with liquid
¼ teaspoon Worcestershire sauce
Few shakes of Tabasco sauce
2 cups half and half cream

  • Preheat oven to 450 degrees F.
  • Toss one tablespoon of the oil in a small bowl with the sage and carrots and pour out onto a small sheet pan. Roast for ten minutes.
  • Add squash and another tablespoon of oil along with salt and pepper to the small bowl and pour out onto the carrots and flip with a spatula to mix.
  • Roast for ten more minutes.
  • Remove from oven and set aside.
  • While vegetables are roasting, in a large Dutch oven or heavy bottomed pot, heat the remaining tablespoon of oil with the butter over medium high heat.
  • Once the fat is hot, add about a third the chicken and cook about five minutes to brown and cook through. Remove to a bowl and cook the another third then finally the last third, adding to the bowl after each batch. Set aside. The chicken should be fully cooked through at this step.
  • Turn the heat to medium and add the onions and celery. Cook, stirring often until the onions are translucent, about five to ten minutes. Add garlic and cook for one more minute.
  • Add flour and cook for two more minutes, stirring often.
  • Add stock and stir with a wooden spoon.
  • Bring to a boil and add potatoes along with roasted vegetables and all pan drippings. Cook for 5-10 minutes until vegetables are tender.
  • Add corn with juice along with Worcestershire and Tabasco sauces.
  • Add cooked chicken with any liquid that collected in the bowl, stir and add all of the half and half cream.
  • Taste and adjust seasoning and bring just to serving temperature.