Risotto with Butternut Squash, Pancetta, and Jack Cheese

Risotto with Butternut Squash, Pancetta, and Jack Cheese
Ingredients

• 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 3 1/2 cups)
• Cooking spray
• 2 cups fat-free, less-sodium chicken broth $
• 1 1/3 cups water
• 2 tablespoons Madeira wine or sweet Marsala
• 1 tablespoon minced fresh tarragon
• 4 ounces chopped pancetta
• 1 cup finely chopped onion $
• 1 teaspoon olive oil $
• 2 garlic cloves, minced $
• 3/4 cup uncooked Arborio rice or other short-grain rice
• 2/3 cup (about 2 1/2 ounces) 1/2-inch-cubed Monterey Jack cheese
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons pine nuts, toasted
• Fresh tarragon sprigs (optional)

Preparation

Preheat oven to 475°.
Place squash on a nonstick jelly-roll pan coated with cooking spray. Bake at 475° for 20 minutes or until tender, turning after 10 minutes.
Reduce oven temperature to 325°.
Combine broth, water, wine, and tarragon in a saucepan; bring to a simmer. Keep warm over low heat.
Cook pancetta in a large ovenproof Dutch oven over medium-high heat until crisp. Remove pancetta from pan; drain on a paper towel. Discard pan drippings. Add onion and oil to pan; sauté 10 minutes or until onion is tender. Add garlic; sauté 1 minute. Add rice to pan; sauté 1 minute. Stir in broth mixture; bring to a boil over medium heat. Reduce heat, and simmer over low heat, uncovered, for 10 minutes. (Do not stir; rice will have a liquid consistency similar to stew.)
Place pan in oven; bake at 325° for 15 minutes. Remove from oven. Stir in the squash, pancetta, cheese, salt, and pepper. Cover with a clean cloth; let stand 10 minutes (rice will continue to cook). Sprinkle with pine nuts. Garnish with tarragon sprigs, if desired.

Butternut Squash with Onions and Pecans

Butternut Squash with Onions and Pecans

Butternut Squash Recipes Ingredients
* 1 cup chopped pecans
* 3 tablespoons butter
* 1 large onion, finely chopped
* 2 1/4 pounds butternut squash - peeled, seeded, and cubed
* salt and pepper to taste
* 3 tablespoons chopped fresh parsley

Butternut Squash Recipes INSTRUCTIONS

1. Place pecans on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes.
2. Melt butter in a large, heavy skillet over low heat; add onion, and saute until very tender, about 15 minutes. Stir in squash, and cover. Continue cooking, stirring occasionally, until squash is tender but still holds its shape, about 15 minutes. Season with salt and pepper.
3. Stir in half the pecans and half the parsley. Transfer mixture to a serving bowl. Sprinkle with remaining pecans and parsley And the Butternut Squash Recipes is ready to serve...great ! Enjoy it !

Butternut Squash Pizzas with Rosemary

Butternut Squash Pizzas with Rosemary

Butternut Squash Reecipes Ingredients

* 1 cup thinly sliced onion
* 1/2 butternut squash - peeled, seeded, and thinly sliced
* 1 teaspoon chopped fresh rosemary
* salt and black pepper to taste
* 3 tablespoons olive oil, divided
* 1 (16 ounce) package refrigerated pizza crust dough, divided
* 1 tablespoon cornmeal
* 2 tablespoons grated Asiago or Parmesan cheese

Butternut Squash Reecipes Instructions

1. Preheat oven to 400 degrees F (205 degrees C). Place sliced onion and squash in a roasting pan. Sprinkle with rosemary, salt, pepper, and 2 tablespoons of the olive oil; toss to coat.
2. Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside.
3. Increase oven temperature to 450 degrees F (230 degrees C). On a floured surface, roll each ball of dough into an 8 inch round. Place the rounds on a baking sheet sprinkled with cornmeal (you may need 2 baking sheets depending on their size). Distribute squash mixture over the two rounds and continue baking for 10 minutes, checking occasionally, or until the crust is firm. Sprinkle with cheese and remaining tablespoon olive oil. Cut into quarters, and serve.

Butternut Squash Casserole

Butternut Squash Casserole

Butternut Squash Recipes Ingredients

* 1 butternut squash
* 1 cup white sugar
* 1 1/2 cups milk
* 1 teaspoon vanilla extract
* 1 pinch salt
* 2 tablespoons all-purpose flour
* 3 eggs
* 1/4 cup margarine, melted
* TOPPING
* 1/2 (16 ounce) package vanilla wafers, crushed
* 1/2 cup margarine, melted
* 1 cup brown sugar

Butternut Squash Recipes INSTRUCTIONS

1. Preheat oven to 425 degrees F (220 degrees C).
2. Put butternut squash in the microwave and cook on high, until soft, 2 to 3 minutes. Cut in half, scoop out seeds and cube. Bring a large pot of water to a boil. Add squash and cook until tender, about 15 minutes. Drain and mash.
3. In a 9x13 inch casserole dish combine 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted margarine.
4. Bake in preheated oven for 45 minutes, or until set.
5. In a medium bowl combine crushed vanilla wafers, 1/2 cup melted margarine and brown sugar. Crumble over top of cooked casserole and return to oven to brown....and the Butternut Squash Recipes is ready ...enjoy it !