Butternut Squash Bread

Source:https://www.tasteandtellblog.com/wprm_print/butternut-squash-bread
Prep Time: 20 minutes
Cook Time: 20 minutes
Rising Time: 1 hour 45 minutes
Total Time: 2 hours 25 minutes
Servings: 3 loaves, 12 slices each

My thoughts: It's not quite as good as butternut squash rolls, but it's faster and easier to make!

Ingredients
1 medium butternut squash
2 teaspoons olive oil
4 1/2 teaspoons active dry yeast (1/2 ounce or 2 packages)
1/2 cup warm water
1/3 cup sugar
1 cup warm milk
2 eggs lightly beaten
1/3 cup butter melted and slightly cooled
1 teaspoon salt
7 to 7 1/2 cups all-purpose flour

Instructions
Heat the oven to 375ºF. Line a baking sheet with foil for easy clean up.

Cut the butternut squash in half. Remove the seeds and place cut side up on the baking sheet. Brush with the olive oil. Bake until the flesh is soft, about 45 minutes. Remove and let cool slightly before scooping the flesh into a bowl and mashing. Measure out 1 1/4 cups of the mashed squash and reserve the rest for another use.

Combine the yeast, the water, and about a teaspoon of the sugar in the bowl of a stand mixer (or in a large bowl if making by hand). Let it sit for a few minutes until the yeast has started to foam up.

Add the rest of the sugar, the reserved squash, milk, eggs, butter and salt and mix until combined. Add in 3 1/2 cups of the flour and mix well. 

Continue to add flour until the dough comes together and starts to pull away from the sides of the bowl.

If using a mixer, change to the dough hook and let the dough knead for 5-6 minutes. If making by hand, pour the dough onto a lightly floured surface and knead until smooth, 7-10 minutes.

Lightly grease a bowl and add the dough, turning once to coat. Cover with plastic wrap that has been sprayed with nonstick cooking spry and allow the dough to rise until doubled, about 1 hour.

Punch the dough down and divide into 3 equal portions. Shape each into a loaf and place in greased loaf pans.* Cover with plastic wrap or a clean kitchen towel and let the dough rise again until doubled, 30-45 minutes.

Preheat the oven to 375ºF. Bake until the loaves are golden brown, about 20-25 minutes. Allow the bread to cool in the pans for 15 minutes, then remove to a cooling rack to cool completely.

Notes
FREEZE: Freeze the fully baked loaf. Let the bread cool completely before wrapping tightly and freezing for up to 3 months. To thaw, let it sit at room temperature - keep it wrapped while it is thawing. STORE: Store any leftovers in an airtight bag for up to 5-7 days.

Sheet-Pan Sausage with Veggies

Source: Pillsbury

Ingredients
2 tablespoons olive oil
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
3 medium orange sweet potatoes, peeled, cut into 1-inch pieces (about 4 cups)*I have substituted butternut squash
2 medium unpeeled tart red apples, quartered and cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
1 package (12 oz) fully cooked smoked chicken and apple sausages, cut diagonally into 1-inch pieces

Instructions
1. Heat oven to 425°F. Spray 18x13x1-inch pan with cooking spray.
2. In large bowl, mix olive oil, thyme, rosemary, garlic powder, salt and pepper until well blended. Add sweet potatoes, apples, onion and sausages; toss to coat. Pour mixture in pan.
3. Bake 15 minutes; stir. Bake 8 to 12 minutes or until potatoes are tender when poked with fork and sausages are browned on edges.

Butternut Mac and Cheese

Ingredients
8 oz cooked pasta {such as macaroni or rotini}
3 tablespoons butter
1/2 large onion, finely diced
2 cloves garlic, minced
2 cups diced butternut squash (1/4 inch diced)
1 1/2 cups chicken stock
1/2 pound grated cheddar cheese
1/4 pound grated mozzarella cheese
1/4 cup grated parmigiano reggiano
salt & pepper, to taste
2 pinches nutmeg
1-1 1/2 cups milk

Directions
Saute onions, garlic and squash in butter over medium heat. Cook until tender and lightly browned, stirring as you go, about 6 minutes.
Pour in chicken stock and reduce liquid by half. If desired, mash the squash and onions together using a potato masher to help dissolve into the sauce.
Pour in cooked pasta and the cheeses little by little, stirring as you go. Pour in splashes of milk if needed to thin out melted cheese to create sauce.
After all the cheese is melted into the pot, continue stirring and adding in milk. At first there may seem like a big wad of cheese melted in the middle, but as you keep stirring and adding in the milk bit by bit, it should come together to form a very cheesy sauce. Add nutmeg, salt and pepper to taste and serve hot.

Cinnamon Roasted Butternut Squash

Source: https://www.chewoutloud.com/cinnamon-roasted-butternut-squash-3/

Prep Time: 15 mins
Cook Time: 40 mins
Servings: 6

Ingredients
1 butternut squash, large, peeled/seeded and cut into 1-inch cubes
3 TB olive oil
3 TB maple syrup
(I skipped the syrup--use a little more oil and brown sugar to make up the difference) 2 TB brown sugar, tightly packed
1 tsp ground cinnamon
1 tsp kosher salt
1 tsp freshly ground black pepper

Instructions
Preheat oven to 425F with rack on upper middle position. Line baking sheet with heavy duty foil.
In a large bowl, toss the squash with remaining ingredients until thoroughly coated. Transfer to foil-lined baking sheet, in a single layer, without overcrowding the pieces.
Roast about 40 minutes, rotating pan midway during baking. When edges are browned and cubes are fork-tender, remove from oven immediately.
You may want to start checking squash around 35 minutes, just to ensure that they don’t become overcooked.

Helga's Butternut Soup

This is the original version (which I like but is a little spicy): Serves 6-8.

1 tbsp butter

1 cup onion
3 garlic cloves (1/2 tsp minced or 1 tsp chopped)
4 cups cubed, peeled butternut squash
4 cups plus 1/4 cup chicken broth
1 tsp cumin
1/8 tsp cinnamon
1/8 tsp cloves
1/4 tsp ground red pepper 

1/4 cup whipping cream
1 tbsp fresh oregano (or 1 tsp dried oregano)
1 tsp salt
1/4 tsp pepper
2 cans (16 oz each) Great Northern Beans

Instructions
Cook onions and garlic in butter until tender.
Add squash and cook for 3 minutes.
Add 1/4 cup broth; cook until liquid almost evaporates.
Stir in broth, cumin, cinnamon, cloves, and red pepper. Bring to a bil; simmer for 5 minutes until squash is tender. Mash the squash up a bit to it isn't so chunky. (I even run it through the blender sometimes.)
Stir in cream, oregano, salt, pepper, and beans.Bring to a boil again, then remove from heat. 

 This is the modified version (essential, I tripled the squash and broth parts, only doubled the spices--and modified them to fit what I actually have on hand--and left the beans the same) Serves 18-24 

1 tbsp butter
3 cups onion
1 tsp garlic powder or 1/4 tsp garlic salt
12 cups cubed, peeled butternut squash
12 cups plus 3/4 cup chicken broth (I sometimes substitute water and bullion cubes for some of the broth) 

2 tsp cumin
1/4 tsp cinnamon
1/4 tsp cloves
(I leave the red pepper out)
3/4 cup whipping cream
2 tsp dried oregano (For some reason, I never have oregano, so I sometimes substitute dried basil, and sometimes I just leave it out)
2 tsp salt
1/4 tsp pepper
2 cans (16 oz each) Great Northern Beans (I have also substituted dried GN Beans that I precooked and had in the freezer)

Instructions
Cook onions and garlic in butter until tender.

Add squash and cook for 3 minutes.
Add 1/4 cup broth; cook until liquid almost evaporates.
Stir in broth, cumin, cinnamon, cloves, and red pepper. Bring to a bil; simmer for 5 minutes until squash is tender. Mash the squash up a bit to it isn't so chunky. (I even run it through the blender sometimes.)
Stir in cream, oregano, salt, pepper, and beans.Bring to a boil again, then remove from heat.
Eat what you like and put the rest in the freezer!

Best Butternut Squash

Best Butternut Squash 

Ingredients:

1 butternut squash, peel, cut, and cubed

1-2 c. orange juice
butter
Salt and pepper to taste

Directions:
Spray a deep-dish skillet lightly with cooking oil and place on stove top over medium-high heat. Arrange squash cubes in the skillet in a single layer. Pour orange juice over squash until fully, submerged. Cover the skillet and cook for 4-6 minutes, then flip the squash, add more orange juice if needed, cover, and cook another 4-6 minutes or until tender. Serve with butter, salt, and pepper. Makes 4-6 servings

Winter Squash Rolls

Winter Squash Rolls

Prep: 30 minutes 

Cook: 45 minutes
Total Time: 3 hours

1 1/2 cups cubed winter squash
1 cup scalded milk
2 (.25 ounce) packages active dry yeast
 1/2 cup warm water (110 degrees F)
6 cups all-purpose flour
1/2 cup white sugar
2 teaspoons salt
1/2 cup shortening

Preheat oven to 400 degrees F.

In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash.

Scald the milk (heat it to a temperature of 180-190°F): Pour the milk into a heavy-bottomed saucepan to prevent scorching. Heat the milk over medium-low to medium heat, stirring frequently using a whisk or spoon to ensure even heating and prevent a protein "skin" or film from forming on the surface or bottom of the pan. Monitor the milk closely. When the milk starts bubbling, remove from heat. Let it cool to 110 degrees before using! (It can kill the yeast if it's too hot!) 

In a small bowl, dissolve yeast in warm water.

In a large bowl, combine 5 cups flour, sugar and salt.

Stir in the yeast mixture, shortening, squash and milk. Mix well.

Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.

Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
 Divide the dough into twelve equal pieces and form into rounds. Place the rounds in a lightly greased 13x9 inch baking pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes.
 Bake at 400 degrees F (200 degrees C) for 10 to 15 minutes or until golden brown.