Butternut Squash

I've gathered in all of my winter squash and pumpkins. We're starting to cook them. They keep well, but I don't think they'll keep all winter. I don't have as many squash as I had hoped for. Those squash bugs are my nemesis.

Here are some great squash recipes

Baked Butternut Squash with Tomatoes and Pine Nuts
1 large butternut squash (3 1/2 lb)
1/4 cup olive oil
1/4 cup water
2 medium onions, halved lengthwise, then thinly sliced crosswise
2 garlic cloves, finely chopped
1 (14 1/2- to 15-oz) can diced tomatoes, including juice
2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano, crumbled
1/8 teaspoon ground allspice
1/4 lb crumbled feta (scant 1/4 cup)
1/3 cup pine nuts, toasted
Accompaniment: extra-virgin olive oil

Put oven rack in middle position and preheat oven to 350°F. Cut off and peel neck of squash, then cut neck crosswise into 1/2-inch-thick rounds (reserve round portion for another use). Season both sides of slices with salt and pepper. Heat 2 tablespoons oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook squash, in batches if necessary, until browned, 3 to 4 minutes per side. Add water to skillet and cook squash, covered, over moderately low heat until tender, about 5 minutes. Gently transfer squash with a spatula to a 2-quart gratin or other shallow baking dish, overlapping slices if necessary, then pour any juices from pan over squash.

Cook onions and garlic in remaining 2 tablespoons oil in skillet over moderate heat, stirring frequently, until soft, about 8 minutes. Stir in tomatoes with juice, oregano, allspice, and salt and pepper to taste and simmer 3 minutes. Cover squash with tomato mixture and crumble feta on top, then sprinkle with nuts. Bake gratin until heated through and cheese is softened, about 10 minutes. Serve gratin drizzled with oil. Makes 4 servings.

Acorn Squash Stuffed with Mushrooms

1 acorn squash, halved with seeds removed and baked for 30 minutes, flesh down in a 350-degree oven until somewhat tender
1/2 cup bread cubes from a rustic, white loaf
2 Tbs. olive oil or butter, or a mixture of the two
1 clove garlic, minced
1/4 cup chopped onion
1/4 cup chopped celery
6 sliced small mushrooms or three large, any kind, but portabello work well
1/4 cup fresh sage, minced
1 egg, beaten
salt and pepper to taste.
In a heavy skillet, add half the butter or oil, sauté the onions, celery, garlic and mushrooms until wilted and tender. Add the bread cubes and mix until all are coated with the butter/oil mixture. Remove from the heat. Add the beaten egg and stuff the mixture into the squash halves. Cover the baking dish with foil and bake for 20 minutes in a 350-degree oven. Serves two.

I was able to grow two nice Kabocha squash. They work well in this recipe.

Kabocha or Butternut Squash Lasagna with Fresh Sage

1 medium butternut squash or kabocha, either pricked and microwaved for about 8 minutes with the seeds and skin removed. Or, slice, remove the seeds and bake flesh down in a 400-degree oven for 20 minutes.
1 handful fresh sage, minced
9 wide lasagna noodles cooked. Thin, tender noodles work best here. They may be fresh, or a brand like Barilla is a good choice.
1/4 cup butter or olive oil
1/2 cup Parmesan cheese
salt and Pepper to taste.
Mix the cooked squash, fresh sage and half the butter or oil. Layer the noodles with the squash mixture. On top, add the rest of the butter, dotted over the noodles and sprinkle the cheese. Bake for 20 minutes in a 350-degree oven. Serves six.