In case you can’t find anything you want to make from those dozens of butternut recipes, here’s one more to consider. Makes your kitchen smell wonderful.
(2019) Butternut Squash, Sausage and Pasta
butternut squash
(2019) Butternut and Apple Stew
Brookhaven Farmers Market offered a variation of this stew in their e-newsletter and I realized I had never made butternut squash stew with apples. It’s an inspired combination.
(2019) Classic Apple Crisp
For dessert this weekend (when it’s supposed to cool off), how about a classic apple crisp from King Arthur Flour?
(2019) Butternut Enchilada Casserole
Last week I turned all those turnip greens and the big head of bok choy into Creamed Greens. It was so simple and that large slow cooker full of greens cooked down with no attention from me, taking about two hours to go from shredded greens to luscious. It was a hit during the dinner party I gave Friday and then leftovers topped baked potatoes the following day for an easy dinner. It put me in the mood for other slow cooker dishes – and I’m sharing this enchilada casserole recipe. It’s got canned enchilada sauce and, yes, boxed corn muffin mix. Don’t judge. But feel free to substitute your own favorite recipe for corn bread as the topping. It’s been a big hit every time I’ve served it.
(2019) Apple-Cinnamon Muffins
And I’m going to head to East Atlanta Farmers Market tomorrow to pick up some apples. I need a bunch for an apple pie recipe I need to test – and the two apples in this week’s box are not enough. So instead, I offer you one of those Cook’s Illustrated recipes so it’s very detailed. But delicious! And only needs two apples.
(2019) Sweet Potato Salad
I’m thinking butternut squash pizza, a recipe from seriouseats.com.
(2018) Autumn Vegetable Potage
I’ve shared this recipe before but it’s worth repeating. Save it for when next week’s box when there will surely be a bundle of greens of some sort.
Demonstrated by Virginia Willis at the Peachtree Road Farmers Market. As she says, feel free to substitute with what’s in season and in your box. And she recommends the two pots specified here to keep the greens crisp..
2018) Butternut Squash Au Gratin
(another Mark Bittman recipe from “How to Cook Everything Fast”)
(2018) Pasta with Winter Squash and Tomatoes
Bittman writes: “If we’re being truthful, this sweater weather recipe should really be called ‘winter squash and tomatoes with pasta,’ as the 2 pounds of squash far outweigh the 1/2 pound of penne it calls for. I think that’s a good thing. Every single piece of pasta gets a generous coating of sauce, and there’s even some left behind after the pasta is long gone. That’s what bread is for.”
(2018) Roasted Butternut Squash and Coffee Soup
Last Saturday Jenn Robbins was serving coffee-cured butternut squash at her pop-up at Morningside Farmers Market alongside spiced smoked brisket from Riverview. Wonder if the butternut were from Riverview as well.
I wasn’t able to get my share since I was headed to the Woodstock Farmers Market that morning so I don’t know what Jenn was doing to “coffee cure” the squash, but in doing a little research, I ran across this recipe for Roasted Butternut Squash and Coffee Soup which seemed like an interesting combination. It’s from www.abrowntable.com.
Apparently she created it as an ad for the cold brew coffee she mentions, but of course, there’s no reason not to just use a cold cup of your own brew. I also think I’ll try this with regular yellow onion. No need to go for red onion when it’s just going to be pureed. I don’t see that much difference in flavor. Also – why not just use the whole butternut? And finally, if you have an immersion blender, that’s the thing to use instead of moving that hot mixture to a stand blender.