Butternut Squash Bread Pudding

What You Need:


  • 2 tablespoons olive oil, plus more for the baking dish
  • 2 medium onions, chopped
  • 1 1/2 pounds butternut squash (about half a medium squash)—peeled, seeded, and cut into 1⁄2-inch pieces
  • kosher salt and black pepper
  • 2 tablespoons chopped fresh sage
  • 1 tablespoon shopped fresh rosemeary
  • 6 large eggs
  • 2 cups whole milk
  • 3/4 pound soft French or Italian bread, cut into 1-inch pieces (about 7 1⁄2 cups)
  • 1/2 pound Gruyère, grated (2 cups)

How to Make It:

Heat oven to 375° F. Oil a 2 ½- to 3-quart baking dish.Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until beginning to soften, 4 to 5 minutes. Add the squash, season with ½ teaspoon salt and ¼ teaspoon pepper, and cook, tossing frequently, until just tender, 8 to 10 minutes more. Stir in the sage and rosemary. Let cool for 10 minutes. In a large bowl, whisk together the eggs, milk, and ¼ teaspoon each salt and pepper. Add the bread, cheese, and squash mixture and toss to coat. Transfer to the prepared baking dish and bake until golden brown and set, 55 to 60 minutes.

Recipe adapted from: Real Simple

Butternut Squash Gratin

What You Need:


  • 3 cups butternut squash, in ¾ inch chunks
  • 1 cup sweet onion, finely chopped
  • 2 teaspoons chopped rosemary
  • 1 Tablespoon olive oil
  • 1 egg
  • 1/2 teaspoon salt
  • 2 Tablespoons mayo
  • 2/3 cup Parmesan, grated (or strong cheddar)
  • 1/3 cup Panko (or breadcrumbs)
  • Pepper to taste

How to Make It:

Heat oven to 350°F. Butter an 8-inch baking dish, round or square. In a medium pot, cover squash with cold water, place a lid on top and bring to a boil over high heat. When boiling, reduce heat so that the water just simmers and cook squash for about 15 min. or until tender. Rinse under cold water; drain. (Do-Ahead: at this point the squash can be stored for up to two days until you are ready to assemble the gratin.) Heat olive oil in a non-stick pan and add onions. Sauté on medium heat, stirring often, until softened. Set aside to cool slightly. In a medium bowl, beat egg, salt and mayonnaise together. Add 1/3 cup of Parmesan, panko, sautéed onion, 2 teaspoons rosemary and squash and fold together gently to combine. Season with pepper and more salt, if needed. Spoon in to prepared baking dish and top with remaining 1/3 cup of cheese. Bake 1 hour or until heated through and cheese is slightly browned. Serve hot.

Recipe adapted from: Simple Bites

Savory Sweet Potato Biscuits

What You Need:

  • 1 pound sweet potatoes, scrubbed
  • 2 1/2 cups all-purpose flour, plus more for rolling
  • 3 tablespoons light brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 stick cold unsalted butter, diced
  • 1/3 cup whole milk
  • 1 egg yolk mixed with 1 tablespoon heavy cream
  • 30 small sturdy herb sprigs (sage and rosemary)

How to Make It:

Preheat the oven to 400°. Pierce the sweet potatoes all over with a fork. Set the potatoes on a cookie sheet and bake for 1 hour, or until tender. Let cool slightly. Using a spoon, scoop the potato flesh from the skins into a bowl and mash with a fork; you should have 1 1/2 cups of mashed sweet potatoes. Refrigerate until chilled. In a large bowl, mix the 2 1/2 cups of flour with the brown sugar, baking powder, salt and cayenne pepper. Cut in the butter with a pastry blender. In a small bowl, mix the sweet potatoes with the milk. Add to the dry ingredients and stir with a wooden spoon until all of the flour is incorporated; the dough will be quite sticky. Refrigerate the dough for at least 15 minutes.

Preheat the oven to 425°. On a well-floured work surface, pat out the dough until it is 1/2-inch thick. Using a floured 2-inch round or fluted cutter, stamp out as many biscuits as you can and transfer them to a parchment paper-lined baking sheet. Re-roll the scraps and stamp out more biscuits. Brush the tops of the biscuits with the egg wash and press a small herb sprig into each one. Bake the biscuits for about 20 minutes, or until golden. Serve warm or at room temperature.

Recipe adapted from:Susan Spungen and Food and Wine

 

 

Sweet Potato and Apple Mash

What you Need :


  • 1 large sweet potato, peeled
  • 1 red apple, peeled
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • ½ tablespoon fresh sage
  • 1/2 tablespoon Rosemary
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • ½ teaspoon allspice (optional)

How to Make It :

Preheat the oven to 425˚F. Boil a medium pot of water. Cut the sweet potato up into ½ inch cubes. Then boil the sweet potato in the water for 5 minutes. While the sweet potato is cooking, cut the apple into 1 inch pieces. Place in a medium bowl. Then add the rest of the ingredients: olive oil, garlic, sage, rosemary, salt, cinnamon, nutmeg and allspice. When the sweet potato is done, strain and discard water, then place the sweet potato in the medium bowl with the rest of the ingredients. Mix well to combine everything. Pour the mixture into a casserole dish, spread the mixture out evenly in the dish, then place and bake in the oven for 25 minutes. Remove the casserole dish from the oven, and mash the sweet potato mixture with a potato masher. It’s okay if the mash is still somewhat chunky. Voila!

Recipe adapted from: The Little Hero Project 

Butterkin Squash Mac

What you Need :


  • 3 cups whole wheat shells
  • 1 uncooked butterkin squash
  • 2 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon nutmeg 
  • 3/4 cup vegetable stock
  • 1 1/2  cups almond milk
  • 1 tablespoon butter 
  • 1/2 cup bread crumbs
  • 1/4 cup freshly chopped rosemary 
  • Parmesan for the top

How to Make It :

Prepare the squash. Stab with a fork and stick in oven for 15 minutes at 300 degrees. Remove skin and cut into cubes. This is the most time consuming part. After squash is cubed, put water on to boil. While water is boiling, heat a large skillet over medium high heat. Heat oil then toss in cubed squash, salt, and pepper. Add stock and then cover for 15-20 minutes, stirring occasionally, until squash is soft and can easily be mashed. Cook pasta in this time to al dente. Remove cover and turn heat to low. Mash all chucks out of squash for a smooth consistency. Add soy milk and breadcrumbs stirring until smooth. Add rosemary and parmesan and season additionally if desired. Fold shells in sauce, being careful not to crush the shells. Top with breadcrumbs. 
Recipe adapted from Vegan Nicole does World Blog

 

Braised Winter Squash with Figs and Rosemary

What you Need :


  • 1 butternut or other winter squash (2¾ to 3 pounds)
  • 1 tablespoon unsalted butter 1 cup yellow onion, chopped
  • 1 cup dried or fresh figs, stemmed and halved
  • ½ cup orange juice
  • ½ cup vegetable or chicken broth
  • 4 teaspoons chopped fresh rosemary
  • ¼ teaspoon salt

How to Make It :

In a large saucepan with a tight-fitting lid, over medium heat, melt butter. Add onion and cook, stirring frequently, until onion is soft and golden. Add squash, figs, orange juice, broth, rosemary, and salt. Cover, bring to a boil. Reduce heat and simmer for 10 minutes or until squash is tender. If liquid remains, remove figs and vegetables with slotted spoon to serving bowl; simmer remaining liquid uncovered until reduced to 3 to 4 tablespoons. Pour liquid over squash mixture. Serve warm.

Recipe courtesy of Melissa Peterson

Roasted Fingerling Potatoes

What you Need :


  • 1 pound fingerling potatoes
  • 2 tablespoons extra virgin olive oil
  •  salt and pepper

How to Make It :

Ideas for seasoning:

• 5-6 cloves of garlic, crushed or minced • 1 tablespoon fresh rosemary, minced
• 1 teaspoon dried rosemary
• 1 tsp thyme leaves, chopped
• 1 large sage leave, chopped
• 1 tablespoon tarragon,chopped
• 3 tablespoons chives, chopped
• 3 tablespoons parmesean cheese
• finely grated lemon zest

  1. Heat oven to 425 degrees. In a large bowl, combine whole potatoes with oil, salt, pepper, and seasoning.
  2. Spread potaotes on baking sheet.
  3. Roast in oven for 20-25 minutes, flipping or stirring potaotes about every 10 minutes.
  4. Remove when potaotes are crispy golden brown on the outside. You may want to add more seasoning to taste or for garnishing.