Scalloped Butternut Squash
adapted from Gourmet, December 2003
1 tsp salt
1/4 tsp pepper
5-6 pound butternut squash
1/2 small onion, thinly sliced
1 2/3 cup shredded cheese
1 1/4 cups heavy cream
3 sprigs thyme
Put oven rack in lower third of oven and preheat to 350. Generously butter a 9x13 glass baking dish.
Stir together salt and pepper in a small bowl. Cut off neck of squash, reserving bottoms for another use. Peel squash and very thinly slice crosswise with a mandolin or very sharp knife.
Layer one third of squash slices, overlapping, in baking dish and sprinkle with salt/pepper mix. Layer half the onion slices, half the cheese, then half of remaining squash slices. Sprinkle with salt/pepper. Top with remaining onions, cheese, then squash and sprinkle with salt/pepper. (Squash-onion-cheese-squash-onion-cheese-squash)
Bring cream and thyme sprigs to a simmer in a small saucepan. Discard thyme and pour cream evenly over squash. Put a sheet of parchment paper on surface of squash and poke a few holes in the paper with a knife. Bake squash until tender, about 45 minutes.
Discard parchment and let squash stand 10 minutes. Cut into squares and serve.
Roasted Butternut Squash Soup with Pear and Coriander
1 medium butternut squash, about 3-4 pounds
½ medium onion, chopped fine
1 large leek, white and pale green parts only, chopped fine
1 large garlic clove, minced
1 bay leaf
1 medium Bosc pear, cored and chopped (don’t need to peel)
3 cups chicken broth
2/3 cup light cream
½ Tbsp ground coriander
1 tsp ground cardamom
Pre-heat oven to 400 degrees. Halve butternut squash lengthwise and scoop out seeds. Roast cut-side down on a cookie sheet until easily pierced with a fork, 20-30 minutes. Remove from oven and rest until cool enough to handle. Scoop squash from the skins and set aside.
In a large, heavy-bottomed soup kettle, cook onion, leek, garlic and bay leaf in olive oil until softened. Add pear, broth, ½ cup water, coriander and cardamom. Simmer, covered, 10 minutes; discard bay leaf. Stir in squash, simmer 5 more minutes. Remove from heat and let cool slightly. Puree in batches; stir in cream. Return to the pot and reheat. Serves 4-6.
