Mashed Butternut Squash

I realize the title of this recipe may not sound all that appealing, but I promise it tastes delicious! I made this as a side dish at our Christmas dinner, and it was a bit hit with everyone. But it's not just for a holiday meal, you can easily make this recipe any night of the week. I perused the internet to find a squash dish to make, and came across this one. With a few small tweaks, it worked perfectly for us!

The finished product. Yum!

Sautéed apples and onions. Not so photogenic, but smells amazing!

Mashed Butternut Squash (serves 8-10, approx 1 hour to make)
Ingredients:
- 4lbs of Butternut Squash (this is about 2 medium-sized squash)
- 2T Unsalted Butter
- 2 Apples, cored and diced
- 1 Yellow Onion, diced
- Salt
- 1 Clove of Garlic, minced
- 1/2t Cinnamon
- 1/2t Coriander
- 1/2t Cumin
- 1/8t Cayenne Pepper

Directions:
- Set the oven temperature to 375.
- Rinse and dry the outside of the squash, then cut in half lengthwise. Scrape out the seeds. Line a baking sheet in tin foil, and place the squash cut side down. Bake under the squash is tender, keeping in mind that the neck will take longer than the bulb. It should take 35-45 minutes, depending on the size.
- Meanwhile, in a large pot over medium-low heat, melt the butter. Add the apples and onions with a dash of salt. Cover, and cook until onions are soft, about 5 minutes.
- Remove the cover and continue to sauté until the onions turn golden brown, about 10 minutes longer. Add the garlic and spices and stir to combine. When fragrant, about 30 seconds, remove from heat and set aside.
- When squash is done, scrape it out of the skin and add it to the pot. Use a large spoon or potato masher to mix and mash it all up.
- Serve and enjoy!

What's your favorite way to enjoy squash? Tell us in the comments!

Butternut Squash, Chard and Leek Risotto

It was a dark and stormy night...the perfect weather for a warm, hearty meal! Okay, so it wasn't actually stormy, but it was dark and it was cold outside. In deciding what to make for dinner, I looked in my fridge and around my kitchen and thanks to my CSA I had squash, chard and leeks (among other things). After scouring the internet for inspiration on how to use these three ingredients, I came across some ideas for dinner, and ended up with this risotto. With a few minor tweaks, it could easily be made vegetarian or even vegan. It can be a stand-alone dish, or you could serve it with a side salad. Like most risotto recipes, this makes a LOT of food, and we all know I'm a huge fan of leftovers!

A hearty serving of risotto.

Besides being delicious, this recipe provides you with a lot of helpful vitamins and nutrients too! Check it out:
Butternut Squash: Low in calories, high in fiber, has TONS of Vitamin A (used by the body to repair skin and mucus membranes, and essential for good vision), Vitaminc C, is rich in many B-complex vitamins (folate, riboflavin, niacin, thiamine, and pantothenic acid), and it contains essential minerals. It's a bonus if you eat the seeds, as these have vitamins and minerals too, as well as the essential amino acid Tryptophan (this converts to GABA in the brain, which can help to stabilize moods).
Chard: A dark leafy green high in anti-oxidants and anti-inflammatory agents, Vitamin K (needed for calcium absorption), calcium, and may help regulate blood sugar.
Leeks: An Allium vegetable (like it's cousins garlic and onion), supports our cardiovascular system, folate, manganese, iron, flavonoids, and antioxidant polyphenols.
Butter: Yes, butter is actually good for you if it comes from organic, pasture-raised cows. It contains the fat-soluble vitamins A, E, K and D, and also selenium and iodine (needed by our thyroid). It contains fatty acids that boost our immune system and are easily broken down for energy and not stored as fat. Butter does have cholesterol, but did you know our bodies require cholesterol for intestinal, brain and nervous systems?

But anyway, on to the recipe...

Butternut Squash, Chard and Leek Risotto (serves 4-8)
Ingredients:
1 Butternut Squash - peeled, seeded and diced
3T Olive Oil
2 Leeks - sliced thin
2 Cloves Garlic - chopped
1 Bunch of Chard - remove stems
4C Chicken or Vegetable Broth, plus 1C Water
4T Organic Butter
2C Arborio Rice - rinsed
1 1/2C Dry White Wine
3/4C Parmesan Cheese - freshly grated
1/4t Nutmeg
2T Fresh Sage - minced
Toasted Pine Nuts as garnish

Directions:
- In a large skillet or heavy-bottomed soup pot, heat 2T oil over medium heat. Add Squash and cook until soft, about ten minutes.
- In a separate saucepan, bring the Broth to a simmer, then keep warm over very low heat.
- When Squash is done, put it in a bowl and set aside for now.
- In the same (hot) pan over medium heat, add 1T Oil and coat the bottom. Add the Chard and cover. Let the chard steam for a couple of minutes, then uncover and continue to cook until the chard is wilted. When done, put chard into a strainer.
- After removing the chard, into the same pan put 3T of butter. Melt completely, then add the Leeks and Garlic. Also add some Salt and Pepper to taste. Saute, stirring frequently, until leeks are softened.
- Add the Arborio Rice to the pan, and stir until rice is translucent. This should only be a few minutes.
- Add the Wine, and continue to stir until all liquid has been absorbed.
- When all wine has been absorbed, add 3C of Broth and the squash and stir to combine.
- Let the mixture simmer, and stir every few minutes. When the bottom begins to get sticky, add more broth a half cup at a time, stir and simmer. Continue like this until the rice is al dente.
- When the rice is done, turn off the heat and add: 1T Butter, Parmesan, Nutmeg and Sage. Stir to combine.
- Squeeze any excess liquid out of the chard, and roughly chop. Add to the rice and stir.
- Taste the risotto, and adjust any spices, if necessary.
- Plate the risotto in shallow bowls, and top with freshly toasted Pine Nuts.