{"id":11446,"date":"2013-10-15T12:04:50","date_gmt":"2013-10-15T19:04:50","guid":{"rendered":"https:\/\/dailywaffle.com\/stage1\/?p=11446"},"modified":"2016-10-13T13:43:43","modified_gmt":"2016-10-13T20:43:43","slug":"its-all-about-the-butternut-squash-winter-squash-baby","status":"publish","type":"post","link":"https:\/\/dailywaffle.com\/stage1\/its-all-about-the-butternut-squash-winter-squash-baby\/","title":{"rendered":"It’s All About the Butternut, Baby"},"content":{"rendered":"

\"ottolenghi<\/a><\/p>\n

One of the best things I’ve eaten in an airport was a roasted butternut and feta sandwich in Melbourne. Simple, earthy and salty all at the same time. \u00a0We’re no strangers to the virtues of butternut squash around here, and in fact, my grinchiness about pumpkin this year has sent me straight into the arms of butternut squash. \u00a0Roasted, it makes great soup, salad, risotto, pasta, even pizza sauce. \u00a0Even with a good, sharp peeler, it may feel like prepping a butternut is taking your life into your own hands, but it’s worth the effort.<\/p>\n

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ROASTED BUTTERNUT SQUASH FROM OTTOLENGHI & TAMIMI’S JERUSALEM.\u00a0\u00a0<\/strong>Not only is this butternut dish delicious, it\u2019s dead simple<\/a>. Crank up the oven to 475 and 30-40 minutes later you have a pile of tender, intensely flavored butternut squash and onions\u2026.which you then arrange on a platter, dress with a little tahini dressing and sprinkle on some za\u2019atar and toasted pinenuts. That\u2019s it.<\/span><\/span><\/p>\n

\"butternut<\/a><\/p>\n

ROASTED BUTTERNUT, RED ONION & FETA PIZZA. <\/span><\/strong>Using the flavors from the Ottolenghi dish as a starting point, you can roast and puree the butternut and use it as a sauce, topping it with a bit of grated mozzarella, red onion and feta. \u00a0Sprinkle it with a little za’atar once it’s out of the oven.
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GRILLED BUTTERNUT & RADICCHIO PIZZA.\u00a0<\/span><\/strong>I love a pizza that brings its own salad. \u00a0This version from the First Mess<\/a> tops the pie with a radicchio and Italian parsley slaw whose bitterness complements the sweetness of the squash. The slaw is also great on it’s own with a little Belgian endive added.<\/p>\n

\"butternut<\/a><\/p>\n

BUTTERNUT SQUASH, QUINOA & DRIED CRANBERRIES.<\/b>\u00a0<\/span>If you need any proof that it’s possible to eat fabulously as a vegan, this salad confirms it<\/a>. \u00a0With a traditional mix of fall flavors, including a maple vinaigrette, this hearty salad with the grain of the moment makes a great lunch or side for pork tenderloin or chicken.<\/p>\n

BUTTERNUT SQUASH AND COUSCOUS SALAD WITH DRIED CRANBERRIES, PUMPKIN SEEDS AND SAGE.<\/span> <\/strong>In a very similar vein, this salad from Chef Jessica Christensen<\/a> uses cranberry and orange juices along with a dash of sherry vinegar to hydrate the couscous. I haven’t tried it yet, but it sounds like a fantastic way to bring some flavor to what can be kind of a blah grain.<\/p>\n

\"butternut<\/a><\/p>\n

Of course, with butternut, the first thing most people think of is soup. \u00a0While a simple butternut soup can warm your bones, why not turn up the heat just a bit with a little Thai red curry paste? \u00a0Mae Ploy is our preferred brand, but it does pack a punch. \u00a0Thai Kitchen-brand paste does typically seem a bit more mild, so if you love a good Thai curry, but prefer it on the milder side, Thai Kitchen may be the one for you.<\/p>\n\t\r\n\t

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\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i> Print Recipe<\/a>\r\n\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t
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Butternut Coconut Curry Soup<\/h2>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t
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\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t<\/i>\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tServes: 2<\/span>\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\r\n\t\t\t\t\t\t<\/i> \r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tCooking Time: 1 hour<\/span>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t<\/div>\r\n\t\t\t\r\n\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t
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Ingredients<\/h3>\r\n\t\t\t\r\n\t\t\t