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i just roasted a huge butternut squash, peeled and cubed, with salt and pepper, and have no idea what to do with it.

anyone have any ideas besides soup?

I did something similar this weekend, and roasted the cubed squash with a dusting of allspice and cinnamon, then tossed it with fresh arugula, toasted walnuts, and an apple cider syrup. (Just boil apple cider down to a syrup, with a cinnamon stick or cardamom clove if you want.)

mike it with some orange juice, maple syrup, butter and nutmeg and cinnamon until it resembles mashed potatoes and garnish with sage or mint.
absolutely, ridiculously delicious

I've been going crazy with the squashes too . . .

+ plain roasted some with olive oil, s+p, and fried sage and shallots. It made a difference to cook the shallots and sage first. My favorite winter squash this year is delicata.

+ pumpkin tomato habanero ginger soup - cooked shallots and ginger and garlic and one seeded hab and a can of fire roasted tomatoes . . .added roasted pumpkin puree and a small lump of butter. It was awesome.
You could do it with cream, if you like cream soups.

+ 101cookbooks has a nice simple soup on the cover page ...take the pureed squash and mix it with a can of coconut milk and thai curry paste

and
roasted red pepper goes really well in a butternut squash soup

Hello--I posted this on Apartment Therapy, but maybe this is a better place for it. I'm trying to remember where I saw a photo of a very cute white porcelain fruit bowl--it is shaped to look just like the crates that you buy berries in at the farmers market, but made of white porcelain.

I really did think I saw it on "The Kitchen," but my searching has been fruitless (haha). Anyone remember this or know what I am talking about? Thanks in advance!

For those who signed up for a free copy of Anthony Bourdain's book, The Nasty Bits, through the MSN/Amstel Light Beer promo in late September: has anyone received it? I'm still waiting for my copy.

Julie, I don't know if this is what you're looking for, but something like what you're describing can be seen here: http://www.biacordonblu.com/biaweb/collections/summer.htm

...and purchased here: http://goldaskitchen.com/merchant.ihtml?id=71&pid=11444&step=4

If you slice butternut squash and sautee it in olive oil with red pepper flakes and crushed garlic, it makes a lovely spicy-sweet dish

if you haven't salted and peppered the entire squash, you can use it to make a roulade for dessert. i always make one for thanksgiving using pumpkin puree, mixing the whipped cream with dice crystallized ginger, but squash works just as well.

filling for ravioli is another option. use wonton skin wrappers & sauce with butter and sage.

Liz, I have stuffed squashes in chicken with some herbs and the result is phenomenal.

You can have pinto beans with shallots, cumin, roasted garlic shallots and choice of herbs on the side with squash.

Sausages and squashes together are my all time favourite. I wouldn't have it any other way.

Squash idea-Puree the squash with with herbs or curry paste and stock, cream, or coconut milk and use as a sauce for pasta, chicken or fish, or stir it into risotto.


M in Austin-I signed up for the book but haven't received it.

mash it with some cinnamon, brown sugar, cloves, and top with chopped, toasted almonds.

We made pumpkin and sheep ricotta ravioli this weekend, we sauced it with sage and brown butter. It's one of my favorite squash preps (I don't have many, it's my problem veg). The other half of the roasted pumpkin is going to go into a pumpkin risotto, again, flavored with sage.

The other way I can stand to eat squash/pumpkin is in a Thai dish, stir-fried with TONS of garlic, some chillies, ground pork, fish sauce and a beaten egg. We eat that a couple of times each winter. I like it because it plays down the sweet side of the my orange nemesis, which is what I have a problem with.

regards,
trillium

Julie: found it! It's in the Uncommon Goods catalogue, page 20: Ceramic Colander & Fruit Baskets. Not online yet, sadly. (I got my copy of the catalogue this weekend and that basket stuck in my head.)

Gluten-Free By The Bay--Did you roast the butterenut squash before sautéing it or use it raw? If raw, how long did you have to sauté it for it to be tender? The mix of flavors you describe sound great.

Did any other bakers out there catch this article in the NYTimes for a new way of baking of bread?

"The Secret of Great Bread: Let Time Do the Work"
by Mark Bittman
http://www.nytimes.com/2006/11/08/dining/08mini.html?_r=1&oref=slogin

It's basically a slack-dough bread/batter with nearly zero kneading and is baked in--get this!--a dutch oven! I simply must try it immediately (Plus it's a perfect excuse to finally buy a dutch oven, eh?!)

P.S. I know it's not exactly warm and autumnal, but I love cubed squash in salads--like Grant's recipe for black-eyed pea with roasted squash and goat cheese on his blog (hope you don't mind me sharing, Grant! It was so yummy.):
http://wellfed.typepad.com/well_fed/2006/08/blackeyed_pea_s.html

Oh, duh--should have paged further down on the KA main page to see the Dining Round Up section--y'all already posted the NYTimes bread article. I just got so excited by the article, I had to share right away!

emma c: i saw the article, and i am going to try the bread this weekend. i can't wait! i am such a crummy baker (no pun intended), but maybe i can do this.

glutenfree: the chilies and squash and garlic sound like the winner. i love spicy-sweet things.

gazelle: yes, sausage is really the ultimate with squash. i once made a pumpkin soup with barley and sausage. so filling and comforting!

i roasted a chicken the other night in my new dutch oven, and threw in diced butternut squash with minced garlic and poblano peppers and cinnamon and sea salt. it came out well--though praps a little less pepper next time.

and i also made a pumpin ravioli the other night with sage and butter sauce....i think it was a modification of something i read here a month ago or so, come to think of it.

what veg do you all consider late, rather than early, fall? i think i am already tiring of squash and pumpkin and i haven't even muddled thru thanksgiving yet!

lisa,
I'm afraid it's all root vegetables and cabbages for the late fall...thank god for greenhouses...and salty salumi to pep up the root cellar...

Liz and EmmaC, it looks like Bittmans bread recipe is taking the city by storm. It's the #1 most emailed article according to the Time's site this morning. With all the political news, that's quite an accomplishment.

I'm going to bake the bread this weekend too . . . I think it would go really well the the Linguine With Smoked Bacon, Leeks and Clams recipe that was in the T Fall magazine supplement to The Times this past Sunday. I'm posting a round up of that magazine today.

There recipe is here:
http://www.nytimes.com/2006/11/05/style/tmagazine/05tbacon.html

Not sure if my guests like clams though :-(

there's people out there that don't like clams??
HERESEY!
buy cockles, everyone loves cockles, they're so cute and sweet!

Sigh. I just got email confirmation that neither of my dinner guests like clams. I'm not sure if they are my favorite either, but I was game to give them a try, especially with the double smoked bacon the article recommends.

I'm on the hunt for a new way to show off the smoky bacon and the Bittman bread recipe. Any ideas?

that's a durn shame, Chris
if your guests don't actively hate shellfish, I'd switch back
'cause pork and clams (or cockles) is one of the all-time great flavor combos

Chris, do your guests not like clams or do they not like all shellfish? (or *gasp* seafood in general?!) Scallops would make a good, milder substitute, I should think. (Think: "bacon-wrapped scallops")

On a non-seafood vein, what about the bacon as a base for a good slow-simmered marinara sauce or creamy vodka sauce? A simple-ish sauce like this over your linguine with some nice grated cheese would really highlight that bacon nicely. That sounds pretty darn divine actually!

Thank you, nadarine and faith.

I finally made Boston steam bread, last week. The batter is very simple--rye flour, graham flour, cornmeal, baking soda, molasses and buttermilk. What is daunting is the traditional method of steaming it in coffee cans set inside a kettle of simmering water for...three hours. But once you assemble it and put that lid on the kettle, it tends to itself. And the homey taste and bragging rights are worth it.

Corey -- that bread sounds amazing. Where's your recipe from?

To the person who was asking for a cracker recipe (last week?). I found this recipe today for flaxseed crackers while looking for something else. Seems good. I work with Julie's recipes a lot & confirm that they are consistently good.
http://www.onesmartcookie.ca/?id=recipes

Thanks, Leeds!--that was me looking for the cracker recipe. I'll try this recipe next time.

Great EmmaC, glad to help!
I just got a copy of King Arthur Flour Whole Grain Baking cookbook & it's great. There are about 10 cracker recipes in there & they all look good. Love whole grains, I'm very excited about the book!