I was drawn to this Butternut Squash Curry I found online the other day on Champaign Taste and decided that this month's Four Ways With... post should showcase one of my favorite autumn vegetables: squash!


Photo courtesy of iStockphoto, Image# 7111001

Colombo de Giraumon (Pumpkin Curry)
from Caribbean Cooking, by elisabeth Ortiz
"You could use butternut squash, as I did here, or acorn squash, or any of the yellow-orange winter squashes that are readily available at farmers' markets (at least in the Midwest) right now."

2 tablespoons vegetable oil
1 oz. unsalted butter
1/4 pound bacon, chopped
1 medium onion, chopped
1 bell pepper, seeded and chopped
1 teaspoon curry powder
1/4 teaspoon ground cloves
2 medium tomatoes, peeled and chopped
1 pound West Indian pumpkin (calabaza), peeled and cut into 1-inch cubes
Salt and freshly ground pepper to taste
1 large clove garlic, crushed

Heat the oil and butter in a heavy saucepan, add the bacon, onion, and pepper and cook, stirring from time to time, until the onion is tender but not browned. Add the curry powder and cook, stirring, for a minute or two. Add the cloves, tomatoes, pumpkin, salt, and pepper, stir to mix, cover and cook on the lowest possible heat, stirring occasionally to prevent the mixture from burning. When the pumpkin is very tender and almost reduced to a purée, stir in the garlic and cook, uncovered for a minute or so longer.

Serve by itself or as an accompaniment to any plainly cooked meat or poultry.
Serves 6.

Winter Squash Risotto
from In Mama's Kitchen

* 3 tablespoons unsalted butter
* 1 tablespoon extra-virgin olive oil
* 1 large onion, chopped
* 1 1/2 cup diced peeled butternut squash, about 8 ounces
* 5 cups vegetable broth, heated
* 1 1/2 cups arborio rice
* 1/2 cup dry white wine
* 1/4 cup parmigiano-reggiano cheese, freshly grated, about 1 oz.
* 1 tablespoon fresh parsley, minced

Melt 2 tablespoons butter with the 1 tablespoon olive oil in heavy-bottomed large saucepan over medium-low heat. Stir in onion and saute until soft and light brown, about 10 minutes. Stir in squash and 1/2 cup stock. Cover pan and cook just until squash is tender, about 10 minutes.

Stir in in rice and cook for about 2 minutes. Add wine and cook until absorbed, stirring occasionally.

Add 4 cups stock and simmer uncovered until completely absorbed, stirring frequently. Stirring is a major part of the success of a good risotto. This will take about about 30 minutes. Add 1/2 stock and stir until rice is tender and mixture is creamy, adding more stock if too thick, about 5 minutes.

For your final exercise in stirring, stir in remaining 1 tablespoon butter and parmesan cheese. Taste for seasoning, adjust salt, and give a couple of twists of the pepper mill. Divide among serving bowls. Garnish with parsley.

As with all Italian recipes, this should be to your own taste. Nothing is more authentic than cooking to your own taste. Risotto is a specialty of the Lombardy region of Italy.
Contributor: pat ciesla

WINTER SQUASH SOUP WITH GRUYERE CROUTONS
From Chef de Cuisine
Serves: 8

1/4 cup ( 1/2 stick) butter
1 large onion, finely chopped
4 large garlic cloves, chopped
6 cups chicken stock or broth
4 cups 1-inch pieces peeled butternut squash (about 1 1/2 pounds)
4 cups 1-inch pieces peeled acorn squash (about 1 1/2 pounds)
1 1/4 teaspoons minced fresh thyme
1 1/4 teaspoons minced fresh sage
1/4 cup whipping cream
2 teaspoons sugar

Croutons
2 tablespoons (1/4 stick) butter
24 1/4-inch-thick baguette bread slices
1 cup grated Gruyère cheese
1 teaspoon minced fresh thyme
1 teaspoon minced fresh sage

For soup:
Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes. Puree soup in blender. Return soup to same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)
For croutons:
Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over.
Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute.
Ladle soup into bowls. Top each with croutons and serve.

Pinto Bean Chili with Corn and Winter Squash
from Cooking Light Magazine

* 1 tablespoon olive oil
* 1 1/2 cups chopped onion
* 1 1/2 cups chopped red bell pepper
* 1 garlic clove, minced
* 2 tablespoons chili powder
* 1/2 teaspoon ground cumin
* 4 cups (1/2-inch) cubed peeled butternut squash (about 1 pound)
* 3 cups cooked pinto beans
* 1 1/2 cups water
* 1 cup frozen whole-kernel corn
* 1 teaspoon salt
* 1 (14.5-ounce) can crushed tomatoes, undrained
* 1 (4.5-ounce) can chopped green chiles, undrained
* 3/4 cup (3 ounces) crumbled queso fresco
* 6 lime wedges

Heat olive oil in a large nonstick skillet over medium heat. Add onion, bell pepper, and garlic; cover and cook 5 minutes or until tender. Add chili powder and cumin; cook 1 minute, stirring constantly.

Place onion mixture in a 5-quart electric slow cooker. Add butternut squash and next 6 ingredients (through chiles). Cover and cook on low 8 hours or until vegetables are tender and chili is thick. Sprinkle with cheese; serve with lime wedges.
Serves 6