Chef Bill Fuller’s Squash Recipes

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(Photo Credit: CBS)

If you’re looking for a taste of fall, be sure to try out these three squash recipes from Chef Bill Fuller today!

Blue Hubbard Squash Risotto

  • Approx. 1 1/2 qt. chicken stock, brought to a boil and kept hot
  • 2 Tbs. Butter
  • 2 Tbs. Olive oil
  • ¼ C. Minced yellow onion
  • ½ C. Arborio rice
  • 1 C. Diced peeled Blue Hubbard squash
  • 1 Tbs. Butter to finish
  • 2 Tbs. Grated Parmesan cheese
  • Chopped herbs to finish
  • Toasted pine nuts to finish

1. Heat butter and oil in a wide, heavy pot over low heat. Sweat onions until soft. Add diced squash and Arborio rice and cook, stirring to coat the grains with butter, until opaque, 3 to 5 min.

2. Add 1/2 C. hot stock and stir until liquid is absorbed. Be careful to stir regularly so the risotto does not scorch.

3. Continue adding stock in this fashion until rice is cooked al dente. Risotto should be a little loose, not soupy.

4. Add squash, butter, cheese and parsley. Adjust salt and pepper.

Roasted Butternut Squash Soup

  • 1 ea. Butternut squash
  • 1 Tbs. Olive oil
  • 2 Tbs. Butter
  • 1 ea Small onion, diced
  • Chicken stock (May substitute vegetable stock to keep vegetarian)
  • 1 grate Nutmeg
  • ½ C. Heavy cream
  • Salt and pepper
  • Garnish
  • Roughly chopped toasted hazelnuts
  • Chopped sage
  • Butter

1. Split squash in half lengthwise. Rub cut face with olive oil, salt and pepper. Place cut face down on a baking sheet.

2. Place in a pre-heated 375° oven and cook until soft to the touch in the middle of the neck (about half an hour to forty-five minutes).

3. Remove from the oven and allow to cool slightly. Scrape meat out of skin and reserve.

4. Sweat onions in butter until translucent. Add squash and barely cover with stock. Bring to a boil and simmer gently with stirring for 10 minutes.

5. Puree in blender and strain to remove any remaining bits of squash.

6. Return to pot and bring to simmer. Add cream and adjust consistency with stock if necessary. Season well with salt and pepper and the barest grate or two of fresh nutmeg. The goal is to use the nutmeg to enhance the flavor of the squash, not to make the soup taste like pumpkin pie filling.

7. Toast sage and hazelnuts in butter and drizzle over soup.

Acorn Squash with Hazelnuts and Sage Brown Butter

  • 2-3 ea. Large acorn squash
  • Extra virgin olive oil
  • Salt and pepper
  • ¼ # Butter
  • ½ C. Hazelnuts
  • 15-20 picked sage leaves
  • zest and juice of 1 lemon

1. Preheat oven to 350°.

2. Halve the squash and remove the seeds. Cut into half moons.

3. Very lightly oil squash. Season with salt and pepper. Place in a shallow baking dish, skin side down. Bake until tender.

4. When squash is cooked, heat a wide skillet over medium heat. Add butter and hazelnuts, allowing to become nut brown. The butter/hazelnut mixture will have a nutty scent and a lovely brown color. Do not burn the butter.

5. Quickly add the sage leaves. They will sputter briefly and become dark green and crisp.

6. Add zest and juice to stop the cooking of the butter and sage. Spoon over the squash.

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