Winter Squash

Arabian Squash Casserole

4 c. baked butternut squash
1 medium onion, chopped
4-5 garlic cloves, chopped
1 red and 1 green bell pepper, chopped
½ c. plain yogurt
1 c. crumbled feta cheese
1 tbs. olive oil
salt and pepper to taste
½ c. sunflower seeds or pecan pieces

Preheat oven to 375 degrees. Sautee onion and garlic in oil for about 5 minutes with a few pinches of salt and pepper. Add the bell peppers and sautee until tender. In a large bowl, mash the butternut squash. Add in the sautéed vegetables, yogurt and feta and mix well. Add salt and pepper to taste. Transfer mixture into an 8 x 8 baking dish or pie plate. Spread seeds or nuts on tops. Bake uncovered for 30 minutes, until bubbly and golden on top.

Recipe adapted from The Moosewood Cookbook by Mollie Katzen

Butternut Squash Soup with Apple Confit

3 c. vegetable stock
1 tbs. olive oil
1 medium sized yellow onion
3 tbs. calvados or white wine
4 lbs. butternut squash, peeled and cubed, about 6 cups
1 tbs. butter
sea salt and white pepper
2 apples, peeled, cored and sliced
½ c. apple cider or apple juice
½ c. cream or crème fraiche

Heat the oil in a soup pot. Add the onion and a few pinches of salt and pepper, sauté for 10 minutes on low heat, until onions begin to caramelize. Add 2 tbs. calvados or wine and sauté 1 minute more. Add butternut and 1 tsp. salt to pan. Cover with the stock and bring to a boil. Simmer for 20-30 minutes, until squash is tender. Puree soup in a blender or food processor. Return to the pot and simmer 15 minutes more.
While the soup is cooking, make the confit. Heat the butter in a small saucepan. Add the apples and cook over medium heat for 1-2 minutes, stirring to coat apples with butter. Then add the remaining tbs. of calvados or wine and cook another 1-2 minutes until the pan is almost dry. Add the apple cider, cover the pan, and cook 10 minutes until apples are very tender. Uncover and allow most of the liquid to evaporate. Mash the apples with a fork or potato masher. Stir the confit into the soup and season with salt and pepper to taste. Add the cream just before serving. Serves 6.

Recipe adapted from Fields of Greens by Annie Sommerville.