http://tinypic.com/2cdv4sl.jpg
http://tinypic.com/40lg8l0.jpg
http://tinypic.com/4cutsgl.jpg

4 oz. bacon wrapped beef filet', grilled.

Stuffed butternut squash with shitake mushroom, onion, garlic, baby
spinach leaves, sesame seeds and lemon pepper, cooked in butter and
olive oil.

I now pre-peel most winter squash prior to cooking it. I just find
scooping hot squash out of a fragile shell to be a real pita! This way
it's easier to eat. You just have to be gentle with it. I pressure
cooked the pre-peeled halves for 15 minutes but 10 would probably have
been enough.

A simple veggie peeler works fine on Butternut. Peel the first two
layers. This also makes it easier to mash for other recipes. Sometimes
I'll puree it with a little butter and salt free lemon pepper to serve
as a mashed side. Same for yams. I pre-peel those things too!

Steamed red Swiss Chard and Corn on the Cob were the other two sides.

One plated lasted me for 2 meals, dad snarfed it down in one. ;-)

There is leftover stuffing that will be used tomorrow for Omelets.
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Mon, 09 Oct 2006 00:58:05 -0500
OmManiPadmeOmelet > wrote:

> Stuffed butternut squash with shitake mushroom, onion, garlic, baby
> spinach leaves, sesame seeds and lemon pepper, cooked in butter and
> olive oil.

sounds delicious, thanks for sharing.

Petra in Hamburg, Germany
--
www.foodfreak.de

Oh pshaw, on Sun 08 Oct 2006 10:58:05p, OmManiPadmeOmelet meant to say...

>
> 4 oz. bacon wrapped beef filet', grilled.
>
> Stuffed butternut squash with shitake mushroom, onion, garlic, baby
> spinach leaves, sesame seeds and lemon pepper, cooked in butter and
> olive oil.

Lovely plate of food!

--
Wayne Boatwright
__________________________________________________

I have seen the future, and it looks a lot like
the present -- only much longer. --Dan Quisenberry

In article <20061009080423.52dbd025@Loolandre>,
Petra Hildebrandt > wrote:

> Mon, 09 Oct 2006 00:58:05 -0500
> OmManiPadmeOmelet > wrote:
>
> > Stuffed butternut squash with shitake mushroom, onion, garlic, baby
> > spinach leaves, sesame seeds and lemon pepper, cooked in butter and
> > olive oil.
>
> sounds delicious, thanks for sharing.
>
> Petra in Hamburg, Germany

Welcome! :-)
--
Peace, Om

Remove extra . to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article 9>,
Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:

> Oh pshaw, on Sun 08 Oct 2006 10:58:05p, OmManiPadmeOmelet meant to say...
>
> >
> > 4 oz. bacon wrapped beef filet', grilled.
> >
> > Stuffed butternut squash with shitake mushroom, onion, garlic, baby
> > spinach leaves, sesame seeds and lemon pepper, cooked in butter and
> > olive oil.
>
> Lovely plate of food!

Thanks!
Probably a bit crowded, but...

I went thru the squash bin and bought two of the smallest ones there.
Perfect for just 2 servings for 2 people.
--
Peace, Om

Remove extra . to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Mon, 09 Oct 2006 00:58:05 -0500, OmManiPadmeOmelet
> wrote:

>A simple veggie peeler works fine on Butternut. Peel the first two
>layers. This also makes it easier to mash for other recipes.

Thanks for the tip! I usually wind up hacking my squashes into
extremely irregular chunks. And I only use them for making Jill's
soup (I don't care for the squash on its own), so your pressure cooker
idea is one I'll use, too.

I've got to get a smaller pressure cooker. The one I bought is a
pressure cooker/canner, and it's HUGE.

In article >,
Damsel in dis Dress > wrote:

> On Mon, 09 Oct 2006 00:58:05 -0500, OmManiPadmeOmelet
> > wrote:
>
> >A simple veggie peeler works fine on Butternut. Peel the first two
> >layers. This also makes it easier to mash for other recipes.
>
> Thanks for the tip! I usually wind up hacking my squashes into
> extremely irregular chunks.

Mom did that for cooking pumpkins. She'd pre-peel them then cut them
into chunks prior to pressure cooking for making pumpkin pie.

For soup it probably would not matter but I was going for
"presentation", hence the whole halves and smaller butternuts. :-) They
needed to fit on a plate and make 1 serving. I still have one more in
the back 'frige.

> And I only use them for making Jill's
> soup (I don't care for the squash on its own), so your pressure cooker
> idea is one I'll use, too.

_Very_ time saving!

>
> I've got to get a smaller pressure cooker. The one I bought is a
> pressure cooker/canner, and it's HUGE.

Heh! My mom did a lot of canning so I also have one of each!
--
Peace, Om

Remove extra . to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

I tried butternut squash for the first time this summer because I was
looking for something to go with a nice Striploin steak.

I've had bourbon mashed sweet potatoes and the squash is very similar.
(I never have bourbon in the house to add to them).

I just cut them in half and scoop out the seeds, place them in a
lasagne type pan with some water on the bottom and cook them for 45
minutes at 325 F or some temperature like that.

Then I scoop them out which is easy and mix them with lots of real
butter and brown sugar. (I guess I could use maple syrup too).

I've been wanting to try to make a bisque out of them for some time.

If anyone hasn't tried them, they really are easy to make and delicious.

On Mon, 09 Oct 2006 02:25:02 -0500, Damsel in dis Dress
> wrote:

>On Mon, 09 Oct 2006 00:58:05 -0500, OmManiPadmeOmelet
> wrote:
>
>>A simple veggie peeler works fine on Butternut. Peel the first two
>>layers. This also makes it easier to mash for other recipes.
>
>Thanks for the tip! I usually wind up hacking my squashes into
>extremely irregular chunks. And I only use them for making Jill's
>soup (I don't care for the squash on its own), so your pressure cooker
>idea is one I'll use, too.

Yes, a vegetable peeler is what you need... but I'm amazed you only
like it in soup. It's a classic for mashed squash, the stuff that
looks like mashed potato. Bake it for dryer pulp and then "squash" it
with a ricer, add butter and a hint of sweet spice like cinnamon or
allspice - if you wish.... or you can make it savory too.

http://www.foodnetwork.com/food/cda/...L-PAGE,00.html
http://tinylink.com/?qZ3Y6vrtwS

Roasted Butternut Squash Ravioli with a Sage Brown Butter Sauce
Recipe courtesy Emeril Lagasse, 2000


Recipe Summary
Prep Time: 25 minutes
Cook Time: 10 minutes
Yield: 4 appetizer servings
User Rating: 5 Stars


9 tablespoons butter
3 tablespoons minced shallots
1 cup roasted butternut squash puree
Salt
Freshly ground white pepper
3 tablespoons heavy cream
3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces
Pinch nutmeg
1 recipe pasta dough, rolled out into wide ribbons, about 1/4-inch
thick *note from sf - use won ton wrappers to save time & effort*
12 fresh sage leaves
1 tablespoon finely chopped fresh parsley leaves

In a large saute pan, over medium heat, melt 1 tablespoon of the
butter. Add the shallots and saute for 1 minute. Add the squash puree
and cook until the mixture is slightly dry, about 2 to 3 minutes.
Season with salt and pepper. Stir in the cream and continue to cook
for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese
and nutmeg, to taste. Season with salt and pepper. Cool completely.

Cut the pasta ribbons into 3-inch squares. Place 2 teaspoons of the
filling in the center of each pasta square. Bring 1 corner of the
square to the other, forming a triangle and seal the pasta completely.
Add the pasta to pot of boiling salted water. Cook until al dente,
about 2 to 3 minutes or until the pasta floats and is pale in color.

Remove the pasta from the water and drain well. Season the pasta with
salt and pepper.

In a large saute pan, melt the remaining 8 tablespoons of butter. Add
the sage to the butter and continue to cook until the butter starts to
brown. Remove from the heat.

Place some of the pasta in the center of each serving plate. Spoon the
butter sauce over the pasta. Sprinkle the 2 ounces of cheese over each
plate and garnish with parsley.

Episode#: EM1D75
Copyright © 2006 Television Food Network, G.P., All Rights Reserved
>
>I've got to get a smaller pressure cooker. The one I bought is a
>pressure cooker/canner, and it's HUGE.

the 4-6 qt. size is good for two people.

--
See return address to reply by email

In article 1>,
"Michael \"Dog3\" Lonergan" > wrote:

> OmManiPadmeOmelet > newsmp.omelet-
> :
>
> > http://tinypic.com/2cdv4sl.jpg
> > http://tinypic.com/40lg8l0.jpg
> > http://tinypic.com/4cutsgl.jpg
>
> <snip and saved>
>
> Dayum... That all looks great. I've saved the entire post, pics and all.
> Thanks for posting. I never know what to do with butternut squash when I
> buy it. I usually make soup out of it.
>
> Michael

Oh it's so good just served as a veggie! :-)

You can dribble a little melted butter and/or syrup over it, or make it
more savory with other spices and seasonings. A light sprinkling of
lemon pepper for instance.

I personally like it _far_ better than acorn squash and all acorn squash
recipes can be applied to it.

Thanks for the compliment. Now that other poster that commented on the
steak being the "star of the show" can see why it was not. <lol> The
stuffed squash takes a lot more prep time.
--
Peace, Om

Remove extra . to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article .com>,
wrote:

> I tried butternut squash for the first time this summer because I was
> looking for something to go with a nice Striploin steak.
>
> I've had bourbon mashed sweet potatoes and the squash is very similar.
> (I never have bourbon in the house to add to them).
>
> I just cut them in half and scoop out the seeds, place them in a
> lasagne type pan with some water on the bottom and cook them for 45
> minutes at 325 F or some temperature like that.
>
> Then I scoop them out which is easy and mix them with lots of real
> butter and brown sugar. (I guess I could use maple syrup too).

Simple and delicious. :-) I've made them that way too, served as a
mashed veggie. They are good with maple syrup. The only difference here
tho' is I have gone to pre-peeling just to make life easier, and I
pressure cook or nuke.

>
> I've been wanting to try to make a bisque out of them for some time.

Butternut squash soup is da bomb!
Darn, I thought I had that recipe saved, but I can't find the file! :-(

>
> If anyone hasn't tried them, they really are easy to make and delicious.
--
Peace, Om

Remove extra . to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >, sf wrote:

> On Mon, 09 Oct 2006 02:25:02 -0500, Damsel in dis Dress
> > wrote:
>
> >On Mon, 09 Oct 2006 00:58:05 -0500, OmManiPadmeOmelet
> > wrote:
> >
> >>A simple veggie peeler works fine on Butternut. Peel the first two
> >>layers. This also makes it easier to mash for other recipes.
> >
> >Thanks for the tip! I usually wind up hacking my squashes into
> >extremely irregular chunks. And I only use them for making Jill's
> >soup (I don't care for the squash on its own), so your pressure cooker
> >idea is one I'll use, too.
>
> Yes, a vegetable peeler is what you need... but I'm amazed you only
> like it in soup. It's a classic for mashed squash, the stuff that
> looks like mashed potato. Bake it for dryer pulp and then "squash" it
> with a ricer, add butter and a hint of sweet spice like cinnamon or
> allspice - if you wish.... or you can make it savory too.

I'll bet baking it would give it a richer flavor.
I've only ever steamed, braised or pressure cooked them.

>
> http://www.foodnetwork.com/food/cda/...6_13143_PRINT-
> RECIPE-FULL-PAGE,00.html
> http://tinylink.com/?qZ3Y6vrtwS
>
> Roasted Butternut Squash Ravioli with a Sage Brown Butter Sauce
> Recipe courtesy Emeril Lagasse, 2000
>

<snipped amazing recipe and saved>

> Episode#: EM1D75
> Copyright © 2006 Television Food Network, G.P., All Rights Reserved
> >
> >I've got to get a smaller pressure cooker. The one I bought is a
> >pressure cooker/canner, and it's HUGE.
>
> the 4-6 qt. size is good for two people.

And nobody says you have to fill it up. :-)

I just laid those two halves in the bottom of the cooker over an iris
steamer (with the stem and feet removed, it's now my pressure cooker
trivet!) and about 1 inch of water. It heated up fast but I think I'll
cut the pressure time down to 10 minutes next time. I was almost unable
to remove these intact from the cooker. <G>
--
Peace, Om

Remove extra . to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Mon, 09 Oct 2006 10:57:25 -0700, sf wrote:

>On Mon, 09 Oct 2006 02:25:02 -0500, Damsel in dis Dress
> wrote:
>
>>On Mon, 09 Oct 2006 00:58:05 -0500, OmManiPadmeOmelet
> wrote:
>>
>>>A simple veggie peeler works fine on Butternut. Peel the first two
>>>layers. This also makes it easier to mash for other recipes.
>>
>>Thanks for the tip! I usually wind up hacking my squashes into
>>extremely irregular chunks. And I only use them for making Jill's
>>soup (I don't care for the squash on its own), so your pressure cooker
>>idea is one I'll use, too.
>
>Yes, a vegetable peeler is what you need... but I'm amazed you only
>like it in soup. It's a classic for mashed squash, the stuff that
>looks like mashed potato. Bake it for dryer pulp and then "squash" it
>with a ricer, add butter and a hint of sweet spice like cinnamon or
>allspice - if you wish.... or you can make it savory too.
>
>http://www.foodnetwork.com/food/cda/...L-PAGE,00.html
>http://tinylink.com/?qZ3Y6vrtwS
>
>Roasted Butternut Squash Ravioli with a Sage Brown Butter Sauce
>Recipe courtesy Emeril Lagasse, 2000

Maybe I'd enjoy it in this treatment. The right seasonings make all
the difference. I didn't care for the chunks of cooked squash that I
tried when making Jill's soup.

I'm the only one out of four housemates who is even willing to try
anything with squash involved, so I probably won't make the ravioli. I
may give just the filling a shot, though.

Thanks!