White Bean Stew with Butternut Squash

 WHITE BEAN STEW WITH BUTTERNUT SQUASH

We liked this.  It was hearty.  I was in a hurry and added the kale and corn with the butternut squash.  Turned out fine.

• 1 pound dried yellow-eye or navy beans soaked overnight or quick soaked (did black-eyes peas)
• ▢1 large onion chopped
• ▢4 cloves garlic minced
• ▢5 cups water (had some vegetable broth that need to be used did 2 cups rest water)
• ▢4 teaspoons smoked paprika divided (added 2 tsp)
• ▢2 teaspoons dried oregano divided (did one drop essential oil)
• ▢1 1/2 teaspoon ground cumin divided
• ▢1 teaspoon dried basil (did 2 drops essential oil)
• ▢1 pound winter squash or pumpkin peeled and cut into 3/4-inch dice (I used butternut)
• ▢1 large red bell pepper chopped
• ▢1 jalapeño pepper optional, seeded and finely chopped (didn't add)
• ▢1 15-ounce can diced tomatoes fire-roasted preferred (just used regular)
• ▢1 teaspoon salt or to taste
• ▢1 bunch kale removed from stems and sliced (about 12 ounces,)
• ▢1 cup fresh or frozen corn optional
• ▢1/2 cup chopped fresh basil (didn't add)

Make sure to rinse your beans first and check for rocks and then soak overnight in cold water. Or do a quick soak by boiling the beans in enough water to cover by an inch for one minute, and then cover and allow to stand for at least an hour. Drain before proceeding with the recipe.

Heat a pressure cooker or large Dutch oven. (In an electric pressure cooker like the Instant Pot, use the Sauté or Brown setting.) Add the onions and a pinch of baking soda (optional but speeds up the browning). Cook until onion is soft and beginning to brown. Add the garlic and cook for another minute.

Add the beans, water, 2 teaspoons paprika, 1 teaspoon oregano, 1 teaspoon cumin, and dried basil to the pot. If pressure cooking, seal your cooker and bring to high pressure. Cook at high pressure for 8 minutes; then perform a quick release. (Choose the Pressure Cooker or Manual setting on your electric pressure cooker and set the time to 8 minutes; release the steam when the time is up.) If cooking in a regular pot, bring to a boil, reduce heat to a simmer, cover and cook until beans are just barely cooked all the way through, 30 minutes to 1 1/2 hours. Check pot occasionally and add more water to cover the beans if it seems low.

Add the squash along with the remaining seasonings, peppers, tomatoes, and salt, if using. Seal the cooker and cook at high pressure for 8 more minutes. Let pressure come down naturally; after 15 minutes, quick release pressure if necessary. For stovetop cooking, add more water if necessary to cover all ingredients. Cover and simmer until beans and squash are very tender.

Check the seasoning and add more cumin, oregano, or salt to taste. Add the kale and corn and simmer, covered, until the kale is tender. Stir in the basil and cook for another minute before serving.

BUTTERNUT SQUASH SOUP (Panera Bread Copycat)

 BUTTERNUT SQUASH SOUP (PANERA COPY CAT)

https://www.rachelcooks.com/2015/10/21/copycat-panera-squash-soup-recipe-vegetarian/

Kambria told me she loves the squash soup from Panera Bread. Lisa said she really likes it to.  I went and got it one day and yum!  Decided to try and find a copy cat. I thought this was very good and tasted just like it.  I didn't add any additional salt (but did use salted butter) or brown sugar.   Scott drank all the whipping cream I had on hand so didn't try it with that.  Would have been really good.

1 tablespoon extra virgin olive oil

 1 small yellow onion, diced (about 3/4 cup)

 2 pounds chopped butternut squash (about 6 heaping cups)

 3 small carrots, chopped (about 1 cup)

 3-4 cups vegetable broth

 2 cups apple cider or apple juice (do NOT use apple cider vinegar)

 1/2 teaspoon curry powder

 1/4 teaspoon cinnamon

 dash of nutmeg

 1/2 cup pumpkin puree

 2 tablespoons butter

 2 ounces low-fat (neufchatel) cream cheese

 1 tablespoon brown sugar, more to taste

 salt to taste

 heavy cream, optional

In a large pot, heat oil over medium-high heat. Add onions and saute until translucent, stirring frequently.

Add squash, carrots, vegetable broth, apple cider, and spices.

Bring to a boil, reduce heat and simmer for 10-15 minutes, or until squash and carrots are soft. Remove from heat and add pumpkin puree, butter, cream cheese and brown sugar. Puree with a hand (stick) blender or in batches in a normal blender. Blend until very smooth.

Taste soup and add salt as desired. You may also add extra brown sugar or honey to achieve a taste closer that of Panera’s. You can also add a little heavy cream if you want a more decadent soup. If desired, add more vegetable broth to thin soup.

Return to burner over medium-low heat, if needed to heat the soup back up, and then serve immediately.

NOTES

If you want it to be just like Panera squash soup – add more brown sugar and/or honey to taste.

This soup calls for two cups of apple cider, NOT APPLE CIDER VINEGAR. If you can’t find apple cider (sometimes it’s hard to find if it’s not fall), use a natural (100% juice) apple juice. If you use vinegar by accident, your soup will NOT turn out and will definitely NOT taste like Panera’s.

To reduce sodium, use low sodium or no salt added vegetable broth.

BUTTERNUT SQUASH CASSEROLE

BUTTERNUT SQUASH CASSEROLE
Was really good!  Came from Country magazine, but also found in Taste of Home online.

• Prep: 30 min. Bake: 30 min.
• Yield: 6 Servings

303060

Ingredients

• 2 medium butternut squash, peeled and cut into chunks
• 1/2 cup sugar
• 2 eggs
• 1/4 cup milk
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Directions

• Place squash in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 12-16 minutes or until tender. Drain.
• In a small bowl, beat squash until smooth. Add the remaining ingredients; beat well. Spoon into a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 30-35 minutes or until a thermometer inserted near the center reads 160°. Yield: 6 servings.

Nutritional Facts3/4 cup equals 246 calories, 6 g fat (3 g saturated fat), 82 mg cholesterol, 75 mg sodium, 47 g carbohydrate, 9 g fiber, 5 g protein.

BUTTERNUT SQUASH BREAD

Butternut Squash Bread Recipe

This was really good.  Would be good with pumpkin too.  Abagail didn't like the walnuts.

http://whatscookingamerica.net/Bread/ButternutSquashBread.htm

Recipe Type: Quick Bread, Butternut Squash
Yields: 1 loaf
Prep time: 20 min
Cook time: 60 min

Ingredients:

1 1/2 cups all-purpose flour - did 1/2 whole wheat
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1 cup butternut squash puree*
1 cup granulated sugar (only added 3/4 c. -it was plenty)
1/2 cup vegetable oil - would like to try applesauce or Greek yogurt
2 large eggs, beaten - did one flax
1/4 cup water
1/2 cup toasted chopped walnuts or pecans (or your favorite nuts) - didn't toast

* To Make Butternut Squash Puree:  Cut butternut squash in half lengthwise and remove seeds. Place squash, cut side down, in a shallow pan on aluminum foil or Silpat-lined baking sheet. Bake at 350 degrees F. until squash is soft, approximately 45 to 60 minutes (depending on the size of your squash). Remove from oven and let cool. When cool, scoop out the cooked flesh/pulp (discarding the shell), place the pulp in a food processor and process until smooth. Measure out the amount you need for this recipe, and reserve any remaining pulp (either in the refrigerator or freeze) for other uses. NOTE: This Butternut Squash Puree may be substituted in any recipe that calls for pumpkin puree.
Preparation:

Preheat oven to 350 degrees F. Place oven rack in center of oven. Generously grease a 9x5-inch loaf pans.In a medium bowl, sift together the flour, baking soda, salt, cinnamon, cloves, nutmeg, allspice, and ginger; set aside.
In a large bowl, combine butternut squash puree, sugar, vegetable oil, eggs, and water until well blended. Add the flour mixture and stir until just blended. Lightly stir in the chopped nuts.

NOTE: Bake all quick breads as soon as the ingredients are assembled. Since high temperatures are often called for, it is best to bake them in the center of the oven, as the heat in the top third of the oven will be too intense.
Pour batter into prepared loaf pan and bake 50 to 60 minutes or until a toothpick inserted in the center comes out clean. NOTE: Be sure and poke the toothpick already to the center of the loaf. A good check is to use an instant digital thermometer to test your bread. The temperature of the bread should be at 200 degrees F. when done. 

Remove from oven and cool on a wire rack 10 minutes; remove from pan. Cool completely before slicing.

Storage: Breads that contain fruit, nuts, or butter may be stored for 2 or 3 days, well wrapped in plastic wrap or aluminum foil. May be frozen for longer storage. After thawing frozen breads, reheat them in a 400 degree F. oven for a few minutes before serving.
Makes 1 loaf.