Butternut Squash — Cooking for Baby & Me

CHILDREN’S RECIPE: Butternut Squash Soup with Croutons and Apples
Ingredients:
2 tbsp Olive Oil
1 cup Onions, diced
1 tbsp Ginger, sliced
3 cups Butternut Squash, diced
2 cups Milk or Heavy Cream
1 cup Water
1 Apple, diced; for garnish
Croutons for garnish

Method of Preparation:
Sauté onion and ginger in olive oil. Add squash and roast until squash is tender. Add cream and water simmer for 15-20 minutes until totally soft. Purée in blender until smooth. Place apples and croutons in bowl and pour soup over to serve.

FAMILY RECIPE: Scallops with Butternut Squash Risotto
Ingredients:
3 tbsp Olive Oil
½ cup Onions, diced fine
2 cup Arborio Rice
1 cup White Wine
2 qts Chicken Stock
2 cups Butternut Squash Purée, from children’s recipe
3 tbsp Pumpkin Seeds, toasted; to garnish
2 tbsp Olive Oil
6 Scallop Salt to taste

Method of Preparation:
In a hot pan add 2 tbs of oil, lightly salt the scallops. When pan is hot, place scallops in pan. Cook until brown on one side, turn and continue cooking for 1-2 minutes.

To make risotto; sweat onion in olive oil until soft. Add rice and slightly toast. Add wine and simmer until dry. Gradually add stock while constantly stirring until rice is al dente. Finish by folding in the squash purée. Top with scallops and garnish with toasted pumpkin seeds.

CHILDREN’S RECIPE: Baby Food
Ingredients:
Butternut Squash
Water/Breast Milk/Formula to taste; check with your doctor about water in your area
Basil, Oregano or Rosemary to taste; as baby’s palate develops

Method of Preparation:
Cut butternut squash in half, scoop out the seeds and lay skin side up in a casserole dish filled with one inch of water. Bake at 400F for 40 minutes. Squash will be tender when the skin puckers. Place the flesh in a food processor or blender and purée until smooth. You may add water, breast milk or formula for desired consistency. May be stored in refrigerator or freezer. Basil, oregano or rosemary may be added as baby progresses.

FAMILY RECIPE: Butternut Squash Soup with Fried Goat Cheese
Butternut Squash Soup:
Ingredients:
3 tbsp Olive Oil
1 Butternut Squash, peeled and chopped
3 Shallots, peeled and chopped
2 Leeks, cut lengthwise
½ cup Celery Root, peeled and chopped; optional
1 qt Water
Sea Salt to taste

Method of Preparation:
Add olive oil to a hot pot. Once oil is hot, add butternut squash and cook until a little brown. Then add the shallots, leeks and celery root. Cook until the shallots and leeks are soft. Add water, salt and cook for 10 minutes. Strain the liquid from the solid. Purée the solid vegetables in a blender and add the liquid until smooth.

Fried Goat Cheese:
Ingredients:
½ cup Goat Cheese
½ cup Flour
1 Egg, whisked
1 cup Bread Crumbs
2 cups Olive Oil

Method of Preparation:
In three bowls, one each for flour, egg and bread crumbs. Form goat cheese into a cake. Dredge in the flour, egg and last the bread crumbs. Bring the olive oil up to 325F and fry the goat cheese until crispy. Pour the bisque in to a bowl and top with cheese crouton.