Adapted from Serious Eats. In this case, there is no wild rice in my pantry, but I do have many other varieties of rice on hand. I made this with basmati rice, which thickened up the soup so it became more of a stew than a soup. And no greens in this week’s box but thanks to the bountiful supply of greens last week. I still had both kale and turnip greens in my refrigerator. I used the kale. ~Conne
Adapted from Yewande Komolafe. I didn’t have the peppers specified so I used a jalapeno from a previous week’s box. ~Conne
Source: Inspired by Ottolenghi’s Pasta and Butternut Squash Cake
New York Times
I recently discovered this next recipe, a variant of the pumpkin bread, in the Green Market Baking Book by local author Laura Martin. Sure, it calls for pumpkin, and a can of pumpkin at that. Butternut squash substitutes nicely. To make your squash puree: Roast halved and de-seeded squash halves in a 350 F oven for 45-60 minutes. Scoop out cooked flesh once cooled.
I make this recipe in loaf pans instead of muffins. We gobble it up. Want to make a gluten-free version? Check out the Note below.
From The Make-Ahead Cook from America’s Test Kitchen.
The recipe is intended to be hearty enough to stand alone as a vegetarian meal, with some crusty bread on the side. You can’t go wrong with America’s Test Kitchen recipes.
those tiny butternuts are perfect for stuffing for individual servings. I was amazed to see that among the dozens of butternut squash recipes we’ve posted over the years, there wasn’t one for a stuffed squash. (did I miss one?) So here’s a simple I found on Taste and Tell, makes a stuffed butternut squash that’s a lot like a stuffed baked potato, always a hit in this household. Apparently they adapted it from a Rachel Ray recipe.
from Time Inc’s Instapot All-Time Best Recipes
And because butternut and sage are such great friends, there’s also a recipe for Sage Butternut Squash Sauce from the Southern Food and Beverage Museum in New Orleans. It’s from Liz Williams, founder of the museum and she says, “Sometimes you want pasta and not tomato sauce. This is especially in true in winter … when there is an abundance of butternut squash. Of course, the quick solution is to make pasta with garlic, olive oil and cheese. There’s nothing wrong with that. But when you want a richer sauce, butternut squash is perfect.” (There’s already a recipe for Butternut Squash Steaks with Brown Butter-Sage Sauce in the recipe listings.)
If cooler nights are putting you in the mood for curry, love this recipe for butternut and mushroom curry from Madhur Jaffrey, printed in the New York Times. Perfect for the tiny butternut that was in our box. It’s sometimes nice to have a smaller vegetable to work with (like those small Japanese eggplants). This is comfort food, Indian-style, and mushrooms are usually available at our local farmers markets. Curry leaves are available at shops that sell Indian groceries. I purchased a small batch awhile back and keep it in the freezer. I have to say, though, that you could skip the curry leaves. I find their contribution to a dish is pretty subtle.