Members have sent these recipes over the last few weeks. Enjoy the last butternut squash of the winter season. Alice created her recipe for lasagna and it looks creamy and delicious. Marcia and Basia sent the same squash soup recipe so it must be wonderful. It is from Deborah Madison’s cookbook, “Vegetable Soups.” Click here for a link to her website that describes all of her books. I have used several recipes for food from the CSA. I even love reading the cookbooks! Let me know if you have any more tips or recipes.
Amy Hetager, CSA Blogger
Scroll down to see:
- Squash, Pear and Ginger soup from Basia and Marcia
- Vegetarian Lasagna with Butternut Squash and Spinach from Alice
Roasted Squash, Pear and Ginger Soup from Basia and Marcia
This recipe is from Deborah Madison’s cookbook, “Vegetable Soups”
Basia noted that this has several steps, but once you’re accustomed to making it, it’s fun and not too time-consuming. It also freezes well. The squash is roasted in chunks, so you can use some varieties that are otherwise tricky to prepare You can make your own vegetable stock from the skin and seeds, see below.
Marcia recommends the diced pear “croutons” as a topping in the variations at the bottom of the recipe.
This fall soup is like putting on the first sweater of the season: it just feels so good. Although the soup takes several steps – roasting the squash and pears (which can be done a day ahead of time), cooking them, and finally pureeing the soup—none involve much from you. It’s an easily made soup that will keep well for days –a great possibility for a holiday meal.
Roasting the squash in chunks, with its skin on, gives us a way to use some of the more interesting but otherwise hard-to-access varieties. You don’t need to make a stock, but the possibilities the roasted skins and squash seeds hold for extra flavor make it worth simmering them for 25 minutes in water once you’ve scraped off the cooked flesh.
One 2 ½ pound Buttercup, Perfection, or other dense winter squash, rinsed
3 ripe but firm pears, any variety, quartered, seeds and stems removed
1 chunk fresh ginger, about 2 inches long, thinly sliced
Sunflower seed or olive oil for the squash
2 tablespoons butter or sunflower seed oil
1 onion, thinly sliced
½ cup crème fraiche or sour cream, optional
Preheat the oven to 425 degrees. Cut the squash in half, scrape out the seeds, then cut each half into thirds. Put the pieces in a large baking dish or roasting pan with the pears and all but a few slices of the ginger. Brush with oil, season with salt, and bake until fragrant and tender, about 1 hour. Turn the pieces once or twice so that they have a chance to caramelize on more than one surface. If the squash seems very dry (some varieties are), add 1 cup water to the pan to create steam and cover with foil. When the squash is tender, transfer everything from the pan to a cutting board, add 1 cup water to the pan, and scrape to dissolve the juices, reserving the liquid. Scrape the flesh of the squash away from the skins. You should have about 2 cups.
To make a stock, bring 6 cups water to a boil and add the seeds and, eventually, the squash skins, the remaining ginger, and ½ teaspoon salt. Lower the heat and simmer, covered, for 20 to 25 minutes.
Meanwhile, melt the butter in a soup pot. Add the onion, give it a stir, and cook over medium-low heat, stirring frequently, until it begins to brown a bit and is fragrant, about 10 minutes. Add the pears, ginger, and squash, then the reserved deglazing water. Strain the stock into the pot. Bring to a boil, then lower the heat and simmer, covered, for 25 minutes. Cool briefly, then puree until smooth and pass through a food mill or strainer to ensure a silky texture. Serve as is or swirl in the crème fraiche.
- Dice a pear or an apple, sprinkle with a little sugar, and caramelize in a little butter or oil. Use these “croutons” as a finishing touch.
- Omit the ginger and add cooked wild rice to the finished soup.
- Crisp thin strips of fresh ginger in oil or butter and add a cluster to each serving.
Vegetarian Lasagna with Butternut Squash and Spinach in a Creamy White Sauce from Alice
Here’s my vegetarian lasagna recipe that I made up.
1/2 box of lasagna noodles(about 12 noodles)
one bag chopped frozen spinach(12 oz.)
2-3 lb. butternut squash , already baked, cooled and cut into bite-size cubes(I used two squash for this recipe)
16 oz of cottage cheese (You can substitute ricotta cheese.)
1 farm-fresh egg
4oz. Parmesan cheese
4oz. goat cheese
white sauce (see below)
The first thing I ever cooked was homemade mac and cheese with white sauce. So it’s simple if a nine year old can do it. Melt butter in pan about 3 T, add flour in equal amounts (3T), add milk a little at a time and stir like mad to keep the lumps from forming and the sauce from burning. Keep adding milk to the right consistency. Here I wanted the sauce to be runny not too thick, as I don’t precook my lasagna noodles. If you have a thick sauce add water to the lasagna mix when you cook it. Or precook the noodles and bake for 30 minutes instead of one hour.
Cube the squash, set aside.
Mix spinach cottage cheese , egg, and add Italian spices to the mixture if desired.
Make your white sauce.
Grate cheeses, (Parmesan and goat)
Assemble in a 9×12 baking pan.
First a thin layer of sauce, then noodles, thenka spinach and cheese mixture, a little goat cheese and 1/3 of squash. Add sauce and repeat: noodles, spinach mix, goat cheese and squash. The top layer repeat and add the Parmesan cheese.Cover tightly with foil and bake one hour if noodles are uncooked, 1/2 hour if noodles are precooked. 350degrees. Freezes well if you don’t eat it all first.