black bean and butternut squash burritos

Adapted from oh she glows.

Ingredients:

2 cups butternut squash, peeled and cut into 1/2-inch chunks
1/2 cup uncooked rice (yields: 1 1/2 cups cooked)
4 teaspoons olive oil
1 cup chopped onion
1 red pepper, chopped
2 garlic cloves, minced
1 teaspoon kosher salt
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne pepper, or to taste
One 15-oz can of black beans, drained and rinsed
3/4 cup shredded cheese
tortillas

Toppings of choice: sliced avocado, salsa, sour cream, spinach/lettuce, cilantro, etc.

1. Preheat oven to 400 degrees. Pour 2 teaspoons olive oil onto baking sheet, spreading it out. Lay squash chunks in one layer and sprinkle with salt and pepper. Roast  for 30 minutes, or until tender, turning the pieces occasionally so that they brown evenly.
2. Cook rice.
3. In a large skillet over medium heat, add remaining 2 teaspoons olive oil, onion, red pepper, and minced garlic. Sauté for about 5 minutes, stirring frequently. Add in salt and seasonings and stir well.
4.  Add black beans and cooked rice and sauté for another 10 minutes on low.
5. Add roasted squash to the skillet and stir well. Add cheese and heat another couple minutes.
6. Add filling to tortilla along with desired toppings. Wrap and serve. Leftover filling can be reheated the next day for lunch in a wrap or as a salad topper.

butternut squash soup with ginger

Soup season is ending, I know, but we've had a rainy couple of weeks and this recipe has recently become a favorite of mine. I like to top it with spicy roasted chickpeas or crispy fried onions.

Recipe from Alton Brown.

3 to 3 1/2 pounds butternut squash (one large one), seeded and quartered

butter, melted, for brushing

1 tablespoon kosher salt, plus 1 teaspoon

1 teaspoon ground white pepper, plus 1/2 teaspoon

3 cups chicken or vegetable broth

1/4 cup honey

1 teaspoon minced fresh ginger

1/2 cup heavy cream

1/4 teaspoon freshly grated nutmeg

Directions:

Heat the oven to 400 degrees F.

Place the quartered squash onto a half sheet pan, brush the flesh of the squash with a little butter and season with 1 tablespoon of the salt and 1 teaspoon of the white pepper. Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender.

Scoop the flesh from the skin into a 6-quart pot. Add the broth, honey and ginger. Place over medium heat and bring to a simmer, approximately 7 to 8 minutes. Using a stick blender (or transferring to a standing blender), puree the mixture until smooth. Stir in the heavy cream and return to a low simmer. Season with the remaining salt, pepper, and nutmeg.

butternut squash galette

Adapted from Smitten Kitchen

Don't be scared by the name--a galette (pronounced with a hard 'g') is a simple rustic tart that can have either a sweet or savory filling. This recipe makes a terrific main dish, and it is perfect for fall. Serves 6.

For the pastry:
1 1/4 cups flour (up to 1/4 cup can be whole wheat)
1/4 teaspoon salt
8 tablespoons (1 stick) butter
1/4 cup sour cream
2 teaspoons lemon juice
1/4 cup ice water

For the filling:
1 small butternut squash (about one pound)
2 tablespoons olive oil
2 tablespoons butter
1 large onion, halved and thinly sliced in half-moons
1 teaspoon salt
Pinch of sugar
1/4 teaspoon cayenne, or to taste
1/2 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
1 1/2 teaspoons chopped fresh sage (or 1/4 teaspoon dried)

1. Make pastry: In a bowl, combine the flour and salt. Add the butter, and using a pastry blender cut it in until the mixture resembles coarse meal. In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the flour-butter mixture. With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.
2. Prepare squash: Preheat oven to 375 degrees F. Peel squash, then halve and scoop out seeds. Cut into a 1/2-inch dice. Toss pieces with olive oil and a half-teaspoon of the salt and roast on baking sheet for 30 minutes or until pieces are tender. Set aside to cool slightly.
3. Caramelize onions: While squash is roasting, melt butter in a heavy skillet and cook onion over low heat with the remaining half-teaspoon of salt and pinch of sugar, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne.
4. Raise the oven temperature to 400 degrees. Mix squash, caramelized onions, cheeses and herbs together in a bowl.
5. Assemble galette: On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread the squash mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the filling, pleating the edge to make it fit. The center will be open.
6. Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes before serving.