Cooler temperatures call for butternut squash

It’s fall, y’all. That is, it finally feels like it.

After a summer that seemed to stretch well into October, there’s a certain crispness to the air. While it’s not quite wool-sock weather, cloudy skies and cooler temperatures are creeping in and the knee-high boots are coming out. It’s time for heartier fare – the kind Mom says will “stick to your ribs” – and maybe another blanket on the bed.

It’s time for butternut squash.

Sweet and nutty, butternut squash is similar in flavor and color to pumpkin. Its dense, orange, creamy flesh is known for its adaptability and longevity. With a tough rind, this oblong, bell-shaped winter squash will keep for two to three months, if stored in a cool dark place.

If roasted, the most common way to prepare it, butternut squash will also warm the belly. It’s filling, but it isn’t high-calorie. One cup of cooked, plain butternut squash has about 80 calories. It’s also high in vitamins A and C and serves as a good source of magnesium, potassium and vitamin B6.

A fruit that’s typically prepared like a vegetable, butternut squash – like pumpkin – can be sweet as well as savory. It’s perfect for pureed soups and sauces, or cut up into chunks for chilis, stews, gratins and galettes.

Slip it into macaroni-and-cheese. Stuff it into in shells or ravioli or layer it in lasagna. Add it to risottos and quinoa. Use roasted cubes to top a bed of arugula. It also pairs well with kale, dried cranberries, pecans and gorgonzola, smoked gouda and goat cheese.

On the sweet side, bake butternut squash into muffins, scones, breads and cakes. Roast it with cinnamon, butter and maple syrup, brown sugar or honey.

In fact, you could substitute it almost anywhere you would normally use pumpkin. A 3-pound squash will roughly give you 2 cups of puree.

Use a vegetable peeler to remove the rind, then cut the squash in half length-wise and remove the seeds. Save them for roasting, just like you would with pumpkin seeds.

Cut the squash into 1 ½- to 2-inch cubes and coat with melted butter or vegetable or coconut oils and roast for about 40 minutes at 400 degrees. Puree in a food processor when cooled, then use it anywhere that calls for pureed pumpkin or butternut squash and enjoy the flavor of autumn.

Here are a couple of sweet ways to use butternut squash, too.

Butternut Squash Cake

From www.bettycrocker.com

3/4 cup butter, softened

1 1/2 cups granulated sugar

3 eggs

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 1/2 cups all-purpose flour

3/4 cup buttermilk

2 cups shredded peeled butternut squash (1 small)

1/2 cup chopped walnuts

Frosting

1/2 cup butter, softened

3 ounces cream cheese, softened

4 cups powdered sugar

2 to 4 tablespoons milk

1 1/2 teaspoons maple flavor

1/2 cup chopped walnuts

Heat oven to 350 degrees. Spray bottom of 13-by-9-inch pan with cooking spray.

In large bowl, beat 3/4 cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs until fluffy. Beat in baking powder, baking soda, salt, ginger, cinnamon and nutmeg. Add flour alternately with buttermilk, scraping side of bowl. Beat 1 minute. Stir in squash and 1/2 cup walnuts. Spread in pan.

Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely.

In medium bowl, beat 1/2 cup butter and the cream cheese with electric mixer on medium speed until light and fluffy. Add powdered sugar, 2 tablespoons milk and the maple flavor. Beat until smooth and creamy, adding additional milk if needed. Frost cake. Sprinkle with 1/2 cup walnuts. Cover and refrigerate.

Streusel Squash Dessert

From www.tasteofhome.com

1 1/2 cups all-purpose flour

1/4 cup sugar

1/4 cup confectioners’ sugar

1/2 cup cold butter

For the topping

1/4 cup packed brown sugar

2 tablespoons all-purpose flour

1 teaspoon ground cinnamon

2 tablespoons cold butter

1 cup chopped pecans

For the filling

1 medium butternut squash (4 pounds), peeled, seeded and cubed

1 cup sugar

1/3 cup packed brown sugar

1/4 cup cornstarch

3 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

2 cans (12 ounces each) evaporated milk

4 eggs

For garnish

Whipped cream and additional cinnamon (optional)

In a bowl, combine flour and sugars; cut in butter until crumbly. Press into an ungreased 13-by-9 baking dish. Bake at 350 degrees for 15 to 20 minutes or until edges begin to brown.

In a small bowl, combine brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in pecans; set aside.

Place squash in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes or until tender. Drain. Transfer to a blender or food processor; cover and process until smooth.

In a large bowl, combine the sugars, cornstarch and seasonings. Gradually beat in 4 cups squash, milk and eggs until smooth (save any remaining squash for another use). Pour over crust. Sprinkle with topping.

Bake at 350 degrees for 55 to 65 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and refrigerate overnight.

Garnish with whipped cream and additional cinnamon, if desired.

Yield: 15 to 18 servings.