Butternut Squash - mmm, mmm, good

Butternut Squash Soup

1 large butternut squash (to get to the flesh, I like to chop it in half, steam in the microwave for 10 minutes and peel off the tough skin, and then chop into cubes)

1 onion, chopped
2 cloves garlic, crushed
2 tsp tarragon
8 cups chicken stock

Heat onions in a little olive oil in a large pan until soft. Stir in tarragon and let aromas release a minute or two before adding squash and stock. Simmer about 20 minutes. Puree with a stick blender in the pot or transfer to a blender and puree. Add salt and pepper to taste.



Butternut Squash Phyllo Triangles

A riff on Spanikopita...

1 Butternut squash (as above)
1/2 onion, chopped
2 tsp fresh sage chopped
4 oz cream cheese
phyllo sheets
1 stick butter melted

Heat onion in a little olive oil and cook until soft. Add sage.
Combine squash, cooked onion and cream cheese in a food processor and process until smoth.
Cool filling mixture

Cut 3 inch strips of phyllo.
Take 2 sheets of phyllo strips (cover the remaining with a damp paper towl) and brush with butter.
Place 1 tsp filling on bottom right corner of stip. Fold in a triangle, like a flag to the top of the sheet. Place on baking sheet and brush with butter.
Make as many as you have time/patience for...
Cook at 400 for 10 minutes until golden.
Uncooked triangles can be frozen.


Butternut Squash Risotto -
This is a recipe from the barefoot contessa and is the ultimate winter comfort food. Use the pancetta!!!

http://www.foodnetwork.com/recipes/ina-garten/butternut-squash-risotto-recipe/index.html