butternut squash biscuits

serve these up alongside soup or stew

My two year old just loves these biscuits - and I have no problem serving them to her as they are packed with butternut squash!  My father in law (one of the pickiest eaters I know!) absolutely loved these...and our friends that visited last weekend were also big fans.  If you don't have butternut squash you can sub in sweet potato or pumpkin.

what you need:

• 1 medium butternut squash (you need about 3 1/2 cups mashed, doesn't have to be exact)
• 1 1/4 cup flour 
• 1 tbsp organic coconut sugar (or any other sugar)
• 4 tsp baking powder
• 1/4 tsp salt
• 1/4 cup unsalted butter
• 1 tbsp olive oil
• salt and pepper
• extra flour for rolling out dough
• extra butter for brushing biscuit tops

what to do:

1. Remove peel and seeds from butternut squash.  (You can roast with the peel on and remove it after it's been roasted, if you don't have a strong enough peeler to do so when it is raw).  Cut into cubes (about 1"x1") and toss with olive oil and some salt and pepper. Roast on a cookie sheet lined with parchment paper at 450 F, for about 20-25 minutes.  Be sure to flip them halfway through to evenly roast the squash.
2. Sift together flour, sugar, baking powder, and salt, in a bowl.
3. Once the squash cubes are cool enough to handle, transfer them into a large bowl and mash with a potato masher or large fork.  Add butter and stir until butter melts into the squash.
4. Add flour mixture to squash mixture, stirring gently until a loose dough forms.  Don't worry if it seems a little wet.
5. Sprinkle work surface generously with flour and dump your dough onto the floured surface.  Cover your hands with flour and gingerly work the dough into a round disc and then flatten until about 1" thick. (Don't knead this dough - it should feel delicate but not crumbly).  Cut into triangular pieces (like a pizza) - I usually get about 6-8 very large biscuits or you can use a round cookie cutter to get disc shaped biscuits.
6. Place biscuits on a cookie sheet lined with parchment paper (you can re-use the squash one!) - and brush the tops with melted butter.
7. Bake for about 10-12 minutes at 450 F, until tops are lightly golden.  Remove and serve hot, ...with extra butter perhaps...enjoy!

butternut squash ravioli

homemade ravioli with brown butter sage

Two days after we ran the medtronic twin cities marathon in Minneapolis, we were back in Thunder Bay and still hungry.  Homemade butternut squash ravioli with brown butter sage was so good that even though it took a lot of labour and time to make them, it was definitely worth the effort!  The salmon (caught in Lake Superior) was baked with lemon juice, dill, salt and pepper - simple and very fresh.

I've seen in other recipes that you need semolina flour to make fresh pasta - but we forgot to get some so we just used all purpose flour.  It tasted really good and worked out fine!

what you need:
*serves 2-3

• 1 1/4 cup flour (or use half portion semolina flour and half all purpose flour)
• 2 large eggs
• 1/2 medium sized butternut squash
• 2 tbsp butter
• olive oil
• salt & pepper
• 6 fresh sage leaves
• 1 head of garlic
• 1/4 cup butter
• Parmesan cheese, 1/2 cup freshly grated
• a little extra flour for work surface

what to do:

1. Preheat oven to 450 F.  Cut up squash into small 1" cubes, toss lightly with olive oil, salt and pepper.  Spread cubes onto a baking sheet.  Cut a little bit off the top of the garlic bulb and drizzle a little olive oil on top and add a pinch of salt.  Wrap with tin foil and place on the baking sheet.  Bake for about 20-30 minutes, depending on your oven.  Check at half time to make sure they aren't burning and give them a toss for even browning - the squash is ready when it is fork tender and golden brown.  The garlic should easily squish (use oven mitts and gently squeeze to check).  Allow squash and garlic to cool to room temp.
2. Remove skins from squash and place roasted squash into a bowl to mash.  Add 2 tbsp butter and squeeze the roasted garlic into the mixture - mash well.  Add a small pinch of salt and pepper.  You can also add grated Parmesan cheese (about 1/2 cup) and mix.
3. On a clean counter top, make a mound with the flour and semolina flour.  Make a hole in the centre and crack one egg into it, mix with a fork until some of the flour incorporates with the egg. 

                                    

                                              eggs in the middle

   Add the other egg, and keep mixing until all the flour is incorporated.  Use your hands to knead the dough - if it seems too dry, you can add a little bit of water (1 tbsp at a time).  If it's too sticky/wet, add a little bit of flour.  Divide dough into four small even balls and roll them until 1/4" thick.  Fold in half and then in half again, then this time roll the dough out as thin as possible (this takes muscle!) - or you can use a pasta roller. 

   

   rolling the dough thin enough to see the black granite

    Try your best to make the sheets about the same size and shape - doesn't have to be perfect!
4. Place 1 heaping teaspoon of the squash mixture onto the pasta sheet - each sheet should fit about 4 separate teaspoons.  Be sure to space them out to leave space to seal filling well.  Brush a little bit of melted butter around the squash mixture, then lay another sheet of pasta on top and cut into squares with a knife or ravioli square cutter.  You will have to use the back of a fork to press down around the edges of the filling to ensure a tight seal (or else it will fall apart when cooking!).  Any left over pasta can be re-kneaded and rolled to make another sheet.  Work quickly as the dough will dry out.
5. Bring a pot of water to boil and add a few dashes of salt.  Gently place ravioli into pot and allow to cook, about 2-3 minutes. 

   

    They won't take too long, once they start
   floating to the top they are ready.

6. In a small sauce pan on medium, heat up the 1/4 cup butter.  (add a tiny pinch of salt if it is unsalted)  Add the sage leaves, and watch, swirling occasionally - it will start to bubble/foam - and as soon as the butter begins to change colour watch carefully - take it off the heat once it browns.  
7. Serve ravioli with about 1 tbsp brown butter drizzled on top, and garnish with the cooked sage leaves (they will be crispy, like a chip).  You can garnish with extra Parmesan shavings - enjoy!

little brown dots of goodness from the butter

we actually didn't have Parmesan cheese in our filling so
instead we topped each tsp of squash with a small slice of bocconcini.

butternut squash & carrot soup

Tasty, easy to make and healthy.  Serves 6-8.

You will need:

• 1 large butternut squash
• 3-4 large carrots
• 1 garlic head
• 1 large yellow onion
• 900 ml chicken or veggie stock (reduced sodium best)
• olive oil ~ 3 tbsp
• butter ~ 2 tbsp
• salt ~ 1 pinch
• freshly ground pepper
• Parmesan cheese freshly grated

What to do:

1. Preheat oven to 425° F.  Wash the butternut squash and carrots.  (You have the option of peeling them but I don't - its more work and besides, the skin has fibre and nutrients). Cut it into cubes (you want the veggies to be the same size so they cook evenly) and toss in a large bowl with 2 tbsp olive oil, salt and pepper.  Place it onto a baking sheet lined with aluminum foil.
2. Cut off the tip of the garlic head.  Drizzle a little bit of olive oil on the top and add a pinch of salt and pepper, then wrap it with aluminum foil.  Put it in a corner of the baking sheet.
3. Place baking sheet in the middle rack.  Bake for about 45 min - 1 hour, check before taking out as the squash and carrots should be fork tender and light golden brown, not burnt.  Once cooled enough to touch, you can spoon out the butternut squash from its peel if desired.
4. Dice the onion.  In a large pot, heat butter and 1 tbsp olive oil on medium heat.  Add the onions and stir occasionally. Once the onions are translucent and golden, add the roasted carrots and butternut squash.  Turn the roasted garlic head upside down and squeeze the cloves into the pot.  Stir a few times, then add the stock.  There should be enough liquid to just cover the veggies.
5. Turn the burner to medium high.  Once it boils, you can turn it down to medium and simmer for 30-40 minutes.  
6. You can use a blender, food processor, or immersion hand blender to make the soup smooth.  It is best to do this when the soup is cooled to almost room temperature.  I have done it hot in a blender but you must be very careful and hold the blender's lid down with a kitchen cloth!  
7. Once smooth, taste.  Add pepper or salt to your liking. Reheat in the pot until desired temperature.  You can add a little bit of cream or butter to make it more rich and silky. Garnish with Parmesan cheese shavings and enjoy!