Roasted Pumpkin Pie with pie pumpkins or winter squash

From An Obsessive"s Guide to Cooking a Fabulous Thanksgiving Dinner, November 2010, By IVY MANNING

Roasted Pumpkin Pie

Makes one 9- to 9-1/2 -inch pie 

When you've got a house full of relatives and a long to-cook list, fiddling with a pie crust is the last thing you need. Using a premade pie crust is totally acceptable, as long as you choose a good one. We like Grand Central Bakery's all-butter pie crust and Whole Foods' 365 Organic pie shells. Both have a "homemade" flavor and a hand-crimped look.
 
You can atone for the pie dough shortcut by making your own roasted pumpkin filling. It's a cinch to make, and the rich flavor of fresh roasted squash is worth the extra time. For the best pumpkiny flavor, try kabocha squash, Hubbard squash or sugar pie pumpkin that shows no sign of green near the stem (a sign of immaturity and therefore lackluster flavor). Roasting, rather than steaming, ensures the squash puree won't end up watery. 

• One 9- to 9-1/2-inch premade pie shell
• 1-1/2 cups roasted pumpkin or winter squash puree (see accompanying recipe)
• 1 cup buttermilk
• 3 large egg yolks
• 1 teaspoon vanilla extract
• 2 tablespoons flour
• 1 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup lightly packed brown sugar
• Whipped cream, for serving

Heat the oven to 400 degrees. Defrost the frozen pie shell at room temperature for 10 minutes. Prick the crust all over with a fork. Bake pie shell until the crust has set, 10 minutes, pricking the dough gently if it puffs up while cooking. Allow the crust to cool for 30 minutes. 

In a medium bowl, whisk together the pumpkin puree, buttermilk, egg yolks and vanilla. In a large bowl, combine the flour, cinnamon, nutmeg, cloves, baking soda, salt, granulated sugar and brown sugar. Add the wet mixture to the dry mixture and whisk to combine. 

Pour into the pre-baked pie crust and place the pie on a rimmed baking sheet. Bake for 10 minutes and then reduce the oven temperature to 350 degrees. Continue baking until a knife inserted about 1 inch from the center comes out clean, 45 minutes to 1 hour. (The pie can be made up to one day ahead. Cool completely, cover with plastic and chill.) 

On the big day: Warm gently in 300-degree oven, if desired, and serve with whipped cream.

Roasted Squash or Pumpkin Puree

Canned pumpkin (which is often made from butternut squash) can't hold a candle to the buttery, earthy flavor of real roasted squash. It may sound like a pain in the neck, but it's really very simple. If you're gun-shy about cutting into a tough winter squash or pumpkin, microwave it for a few minutes to soften it up. (Poke the squash with a knife a few times before microwaving.)

To roast the squash, cut it in half and place it cut-side down on a foil-lined baking sheet. Roast in a 400-degree oven until you can easily plunge a fork into the squash and twist it easily, about 1 to 1-1/2 hours, depending on the size and thickness of the squash. Scrape out and discard the seeds and strings. Scrape out the roasted flesh and pass it through a fine-mesh sieve to remove any fibrous bits. Refrigerate the puree in an airtight container for up to two days or freeze for up to three months. A 4-pound squash or pumpkin will yield about 1-1/2 cups of squash puree.

Butternut Squash Lasagna

from Food and Whine

1 large butternut squash
2 cloves garlic, crushed
1 tbsp honey
1 tsp oregano
1 tsp basil
salt and pepper, to taste
1 10 oz package chopped frozen spinach, cooked and drained
2 cups cottage cheese
12 cooked whole wheat lasagna noodles
1 1/2 cups shredded mozarella cheese

Cut squash in half and scoop out seeds. Place in a baking dish skin-side up and put 1/2" of water into the bottom of the dish. Bake at 350F for 45 min- 1 hour, until soft. Scoop out the squash and place in a large bowl. Add garlic, honey, oregano, basil, salt and pepper. Blend with an immersion blender until smooth. If it's too thick, add in the water from the baking dish to thin it out.
In another bowl, combine spinach and cottage cheese. Place 1/3 of the squash mixture into the bottom of a 9 x 12" baking dish. Layer with 3 lasagna noodles. Spread 1/2 of the cheese mixture over the noodles. Layer with 3 more noodles. Repeat, finishing with the squash layer. Top with mozarella cheese. Bake for 45 minutes at 350F. 

Butternut Squash Carbonara

from Closet Cooking

Ingredients:
6 slices bacon (cut into 1 inch slices)
2 cups squash (cut into small pieces)
1/2 pound pasta
1 clove garlic (chopped)
1 tablespoon sage (chopped)
pepper to taste
2 egg yolks
2 tablespoons heavy cream
1/4 cup parmigiano reggiano

Directions:
1. Start boiling some water in a large pot to cook the pasta.
2. Cook the bacon in a pan, set aside and drain all but a tablespoon of the grease.
3. Add the squash to the pan, toss to coat in the bacon grease and saute until tender, about 8-10 minutes.
4. Meanwhile, add the pasta to the boiling water and cook as directed on the package.
5. Meanwhile, mix the egg yolk, heavy cream and parmigiano reggiano in a bowl.
6. Drain the cooked pasta reserving some of the water.
7. Add the garlic, sage and pepper to the squash and saute until fragrant, about a minute.
8. Add the pasta and bacon to the pan and toss.
9. Remove the pan from the heat and wait for the sizzling to stop.
10. Add the egg mixture and toss to coat.
11. Add a bit of the pasta water and toss to mix and coat.
12. Garnish with more sage & serve.

Spiced Squash, Lentil and Spinach Salad

loosely adapted from Bon Appetit

Katherine Deumling- Cook with What You Have
 
This is my idea of a perfect fall/winter dish.
 
Serves 6-8 as a side
 

• ¾ cup French green lentils
• 2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces
• 3 teaspoon olive oil, divided
• 1 teaspoon ground cumin
• 1 ½ teaspoons smoked Spanish paprika
• 1 teaspoon kosher salt
• 4 cups spinach, torn or roughly chopped
• 2-3 ounces feta or soft goat cheese, crumbled
• 1 – 1 ½ tablespoons red wine vinegar

 
Preheat oven to 375ºF.  Place squash on a baking sheet and toss with 2 tablespoons oil, cumin, paprika, and salt.  Roast 20 minutes.  Turn squash over.  Roast until tender, about 10 minutes.  Cool.
 
Meanwhile cook lentils in boiling salted water until tender but firm, about 30 minutes.  Drain and rinse under cold water.  Drain again.
 
Combine lentils, squash, and oil from baking sheet with spinach, half of goat cheese, mint, vinegar, and 1 tablespoon good olive oil.  Season with salt and pepper.  Sprinkle remaining goat cheese over.

Orzo and Cheese Baked in Butternut Squash

• 2 small acorn squash, halved, seeded
• 3/4 cup water
• 1 cup orzo (rice-shaped pasta; also called riso) 
• 1 cup low-fat (1%) milk 
• 1/2 cup canned vegetable broth 
• 1/2 cup grated sharp cheddar cheese 
• 2 tablespoons freshly grated Parmesan cheese 
• Dash of hot pepper sauce (such as Tabasco)

Preheat oven to 400° F. Cut off thin slice from rounded side of each squash half. Arrange squash, open side down, in roasting pan. Add 3/4 cup water to pan. Cover tightly with foil. Bake until squash is tender about 35 minutes. Remove from oven; discard water. Turn squash open side up. Sprinkle with salt and pepper. Maintain oven temperature.

Meanwhile, cook orzo in pot of boiling salted water until almost tender, about 5 minutes. Drain. Pour milk and broth into same pot; bring to boil. Add orzo; boil until liquid thickens and orzo is tender, stirring frequently, about 5 minutes. Remove from heat. Stir in cheddar and 1 tablespoon Parmesan. Season with hot pepper sauce, salt and pepper. Divide orzo mixture among squash halves. Sprinkle with 1 tablespoon Parmesan. Bake until tops begin to brown, about 25 minutes.

Pasta with Butternut Squash and Sage

• 1 medium onion, chopped
• 2 tablespoons olive oil
• 1-pound butternut squash, peeled and cut into 2-inch pieces
• 3/4 cup water
• 1 teaspoon chopped fresh sage
• 1 pound gemelli or penne rigate pasta
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 cup freshly grated parmesan plus additional for sprinkling
• 2 tablespoons unsalted butter (optional)

Cook onion in oil in a large nonstick skillet over moderately high heat, stirring occasionally, until golden. Finely chop squash pieces in a food processor and add to onion with water and salt to taste. Simmer, covered, stirring occasionally, 15 minutes, or until squash is tender. Add sage and simmer 1 minute more. Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1 cup cooking liquid in a cup and drain pasta. Return pasta to pot and add squash mixture, parsley, 1 cup parmesan, butter, and plenty of freshly ground black pepper, stirring until butter is melted. Season with salt and add some of reserved pasta cooking liquid to moisten if necessary. Serve sprinkled with additional parmesan.

Butternut Squash & Sage Soup with Sage Breadcrumbs

• 1 1/2 tablespoons butter
• 1 1/2 tablespoons olive oil
• 2 cups chopped onions
• 2 tablespoons chopped fresh Italian parsley
• 2 teaspoons chopped fresh sage
• 4 cups 1/2-inch cubes peeled seeded butternut squash
• 1 1/2 teaspoons coarse sea salt
• 1 garlic clove, minced
• 5 to 6 cups Chicken Stock or 5 to 6 cups purchased organic chicken broth
• Breadcrumbs:
• 2 crustless slices fresh whole grain wheat bread, torn
• 4 teaspoons butter
• 1 tablespoon finely chopped fresh sage

For soup:
Melt butter with oil in large pot over medium-high heat. Add onions, parsley, and sage; sauté until onions are softened, about 5 minutes. Add squash and coarse salt; sauté until squash softens and onions are golden, about 6 minutes. Add garlic; stir 1 minute. Add 5 cups stock; bring to boil. Reduce heat, cover, and simmer until squash is very soft, about 25 minutes. Cool slightly. Working in batches, puree soup in blender, allowing some texture to remain. Return soup to pot. Thin with stock, if desired. Season with pepper and more salt, if desired. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cold, then cover and chill. Rewarm before serving. 
For breadcrumbs:
Place bread in processor; blend until fine crumbs form but some slightly coarser crumbs remain. Cook butter in large nonstick skillet over medium heat until golden, about 2 minutes. Add breadcrumbs and sage. Cook until crumbs are crisp, stirring frequently, about 10 minutes. Remove from heat and cool. DO AHEAD: Can be made 4 hours ahead. Let stand uncovered at room temperature. 
Ladle soup into bowls. Sprinkle with breadcrumbs.

Butternut Squash Risotto

Martha Stewart

• 1 tablespoon butter
• 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch chunks
• Coarse salt and ground pepper
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 2 cans (14 1/2 ounces each) reduced-sodium chicken broth, mixed with 1/2 cup water and heated
• 1/3 cup grated Parmesan cheese, plus more for garnish
• 1 tablespoon chopped fresh sage, plus more for garnish

1. In a medium heavy-bottom saucepan, melt butter over medium heat. Add squash; season with salt and pepper. Cook, stirring often, until edges soften, 6 to 8 minutes.

2. Add rice; stir to coat. Add wine; cook until almost all liquid has evaporated, 1 to 2 minutes.

3. Reduce heat to medium-low; add 1/2 cup hot broth mixture. Cook, stirring, until almost all liquid is absorbed. Add remaining broth mixture, 1/2 cup at a time, stirring until liquid is absorbed before adding more, 35 to 40 minutes total.

4. Stir in Parmesan, sage, and 1 1/2 teaspoons salt. Serve immediately, garnished with more Parmesan and sage, if desired.

Red Lentil and Winter Squash Dhal

From Cook With What You Have

-Inspired by Dana Treat's Red Lentil Dhal which was inspired by The Modern Vegetarian

Serves 6

Yes, list of ingredients is long but most of it is spices and the dish comes together quite quickly. If you use veggie bouillon you'll need much less salt that the recipe below calls for. It's extra delicious with the bouillon so by all means use it if you have it, or make it if you don't:)!

• 1 tablespoon olive or vegetable oil
• 2 tsp. cumin seeds
• 2 tsp. black or brown mustard seeds (can omit in a pinch)
• 1 medium onion, finely diced
• 1 ½ inches of fresh ginger, peeled and minced
• 2 garlic cloves, minced
• 1 jalapeno chili, seeded, finely chopped (can omit and just use more chili flakes/powder)
• 1 ½ tsp. curry powder
• 2 tsp. ground cumin
• 1 tsp. turmeric (can omit in a pinch)
• Pinch of chili powder
• Salt - about 2-3 tsp. kosher salt (it takes more salt than you might think unless you're using veggie bouillon)
• 2 cups red lentils
• 2-3 cups diced winter squash (acorn, butternut, kabocha, pumpkin, etc.)
• 5 cups veggie bouillon or water
• 1 15-oz. can coconut milk
• Juice of 1 lemon
• ½ a bunch of mint, chopped (can omit in a pinch)
• ½ a bunch of cilantro, chopped (can omit in a pinch or substitute parsley)

Heat just enough oil to coat the bottom of a large pan and add the mustard and cumin seeds.  As soon as they begin to pop (only takes about 30 -90 seconds) add the onion, turn down the heat to medium, and cook until softened - about five minutes. Add the ginger, garlic, minced jalapeno, curry powder, cumin, turmeric, and chile powder and fry for 3 minutes.

Butternut Squash and Sage

• 2 tablespoons butter
• 2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch chunks
• Coarse salt and ground pepper
• 1 tablespoon chopped fresh sage (or 1/2 teaspoon dried)

Melt butter in a 12-inch skillet over medium heat. Add butternut squash. Season with salt and pepper. Cook, tossing frequently, until squash is lightly browned, 5 to 6 minutes. Add 1/4 cup water, and reduce heat to a simmer. Cover, and cook until squash is fork-tender, 8 to 10 minutes. Toss with sage.

Roasted Fall Vegetables

• 2 pounds (about 1 medium) butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces
• 2 pounds red new potatoes (12 to 14), well scrubbed and quartered
• 1 pound medium red onions (about 2 to 3), peeled and quartered
• 1 pound carrots (6 to 8 medium), halved lengthwise, if thick, and cut into 1 1/2-inch lengths
• 4 to 6 garlic cloves, peeled and smashed
• 3 tablespoons olive oil
• Coarse salt and ground pepper

1. Preheat oven to 450 degrees. Divide vegetables and garlic between two rimmed baking sheets (or line with parchment paper, if desired, for easy cleanup); dividing evenly, toss with oil, 2 teaspoons coarse salt, and 1/4 teaspoon pepper.
2. Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating sheets from top to bottom halfway through. Serve hot or at room temperature.

Quinoa Pie with Butternut Squash and Sage

• 1 tablespoon extra-virgin olive oil
• 1 butternut squash (about 1 1/2 pounds), peeled, havled crosswise, and seeded
• 18 fresh sage leaves, plus 1 teaspoon finely chopped sage
• 1/2 onion, cut into 1/4-inch dice (about 3/4 cup)
• 1 garlic clove, minced
• 1 cup quinoa
• 2 cups homemade or low-sodium store-bought vegetable stock
• 1 1/2 ounces Parmesan cheese, finely grated
• 1 teaspoon coarse salt
• 1/8 teaspoon freshly ground pepper
• Vegetable oil, cooking spray

1. Preheat oven to 375 degrees. Brush 2 rimmed baking sheets with 1 teaspoon oil. Cut five 1/4-inch-thick rings of squash; cut remainder into 1/4-inch dice. Place squash on sheets. Toss with 1 teaspoon oil; sprinkle with 12 sage leaves. Bake until tender and just golden, 15 to 20 minutes. Let cool completely. Keep oven on.
2. Heat remaining teaspoon oil in a medium saucepan over medium heat. Add onion and garlic. Cook, stirring, until translucent, 3 to 5 minutes. quinoa and stock; bring to a boil. Cover; reduce heat. Simmer until liquid has been absorbed, about 15 minutes. Remove from heat. Let stand, covered, 2 minutes.
3. Stir together quinoa, diced squash, chopped sage, Parmesan, salt, and pepper in a medium bowl.
4. Coat a 9-inch glass pie plate with cooking spray. Arrange 6 sage leaves face down in plate; top with squash rings. Press quinoa mixture on top.
5. Bake 20 minutes. Let cool 5 minutes, then invert onto a serving platter. Serve wedges warm or at room temperature.

Fiorentini with Butternut Squash

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 5 cups shredded butternut squash (from about 1/2 peeled medium squash; shredded with the coarse grating        attachment on a food processor or on a box grater)
• 1/4 cup thinly sliced fresh sage
• 1 pound fiorentini or other short curled pasta
• Kosher salt
• 1/2 cup finely grated Parmesan or Grana Padano plus more

Heat oil and butter in a large heavy pot over medium heat. Add squash and sage and cook, stirring occasionally, until squash begins to brown, about 2 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 2 cups pasta cooking liquid.

Add pasta and 1/2 cup pasta cooking liquid to squash and stir to coat. Cook over medium heat, stirring, adding more cooking liquid as needed, until sauce coats pasta. Stir in 1/2 cup Parmesan. Divide pasta among bowls; top with more Parmesan.

Parmesan Roasted Butternut Squash

• 2 1/2 pounds butternut squash, peeled and cut into 1-inch pieces
• 3/4 cup heavy cream
• 3 sage leaves
• 2/3 cup finely grated parmigiano-reggiano

Preheat oven to 400°F with rack in middle.

Toss squash with cream, sage, 1 teaspoon salt, and 1/4 teaspoon pepper in a 2-quart shallow baking dish. Bake, covered, 30 minutes.

Stir in half of cheese and sprinkle remainder on top. Roast, uncovered, until squash is tender and beginning to brown, about 20 minutes. Let stand about 5 minutes before serving (cream will thicken).

Spiced Squash, Lentil, and Spinach Salad

--loosely adapted from Bon Appetit
 
From Katherine Deumling of Cook With What You Have

This is my idea of a perfect fall/winter dish.
 
Ingredients
 
¾ cup French green lentils
2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces
3 teaspoon olive oil, divided
1 teaspoon ground cumin
1 ½ teaspoons smoked Spanish paprika
1 teaspoon kosher salt
4 cups spinach, torn or roughly chopped
2-3 ounces feta or soft goat cheese, crumbled
1 – 1 ½ tablespoons red wine vinegar

Directions
Preheat oven to 375ºF.  Place squash on a baking sheet and toss with 2 tablespoons oil, cumin, paprika, and salt.  Roast 20 minutes.  Turn squash over.  Roast until tender, about 10 minutes.  Cool.
 
Meanwhile cook lentils in boiling salted water until tender but firm, about 30 minutes.  Drain and rinse under cold water.  Drain again.
 
Combine lentils, squash, and oil from baking sheet with spinach, half of goat cheese, mint, vinegar, and 1 tablespoon good olive oil.  Season with salt and pepper.  Sprinkle remaining goat cheese over. Serves 6-8 as a side.

White Bean, Kale & Roasted Vegetable Soup

Ingredients

• Nonstick vegetable oil spray
• 3 medium carrots, peeled, quartered lengthwise
• 2 large tomatoes, quartered [or use canned tomatoes]
• 1 large onion, cut into 8 wedges
• 1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2-inch-thick wedges
• 6 garlic cloves, unpeeled
• 1 tablespoon olive oil
• 6 cups (or more) canned vegetable broth
• 4 cups finely chopped kale
• 3 large fresh thyme sprigs
• 1 bay leaf
• 1 15-ounce can Great Northern beans, drained- USE the shelled Jacob's Cattle beans

Directions

Preheat oven to 400°F. Spray rimmed baking sheet with oil spray. Arrange carrots, tomatoes, onion, squash and garlic on sheet. Drizzle with oil. Sprinkle with salt and pepper. Toss to coat. Bake until vegetables are brown and tender, stirring occasionally, about 45 minutes.

Transfer carrots and squash to work surface. Cut into 1/2-inch pieces; set aside. Peel garlic cloves; place in processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot; bring to boil. Add shelled Jacob's Cattle beans. Reduce heat; simmer uncovered until beans are almost tender. Add kale and reserved carrots and squash to soup. Simmer 8 minutes to blend flavors and until kale is tender adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf. (Can be made 1 day ahead. Cover and chill. Bring to simmer before serving.)

White Bean, Kale & Roasted Vegetable Soup

Ingredients

• Non-stick vegetable oil spray
• 3 medium carrots, peeled, quartered lengthwise
• 2 large tomatoes, quartered [or use canned tomatoes]
• 1 large onion, cut into 8 wedges
• 1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2-inch-thick wedges
• 6 garlic cloves, unpeeled
• 1 tablespoon olive oil

• 6 cups (or more) canned vegetable broth
• 4 cups finely chopped kale
• 3 large fresh thyme sprigs
• 1 bay leaf

• 1 15-ounce can Great Northern beans, drained- USE the shelled Jacob's Cattle beans

Directions

Preheat oven to 400°F. Spray rimmed baking sheet with oil spray. Arrange carrots, tomatoes, onion, squash and garlic on sheet. Drizzle with oil. Sprinkle with salt and pepper. Toss to coat. Bake until vegetables are brown and tender, stirring occasionally, about 45 minutes.

Transfer carrots and squash to work surface. Cut into 1/2-inch pieces; set aside. Peel garlic cloves; place in processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot; bring to boil. Add shelled Jacob's Cattle beans. Reduce heat; simmer uncovered until beans are almost tender. Add kale and reserved carrots and squash to soup. Simmer 8 minutes to blend flavors and until kale is tender adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf. (Can be made 1 day ahead. Cover and chill. Bring to simmer before serving.)