Wild Rice and Butternut Squash Salad with Maple Balsamic Dressing

Wild Rice and Butternut Squash Salad.jpg



For Dressing

  • ¼ cup extra-virgin olive oil

  • 2 tbsp pure maple syrup

  • 2 tbsp balsamic vinegar

  • ½ tsp sea salt

  • Scant ½ teaspoon black pepper

  • ½ tbsp chopped fresh rosemary

  • 1 clove garlic, minced

For Salad

  • 2 ½ cups butternut squash, peeled and finely chopped

  • 1 ½ tbsp olive oil

  • Sea salt

  • Black pepper

  • 2 ½ cups thinly sliced kale (lightly massaged) or spinach

  • ½ cup thinly sliced leeks, both white and green parts

  • ½ cup dried cherries (or dried cranberries)

  • ¼ cup fresh basil, thinly sliced

  • 3 cups cooked wild rice, warmed



  1. Prepare dressing by pureeing all ingredients with an immersion blender or by vigorously whisking

  2. Preheat oven to 400°F. Toss squash with olive oil, salt and pepper. Spread onto a baking sheet and roast for about 25 minutes, stirring once, until fork tender. In a large bowl, combine spinach, leeks, cherries and basil. Stir in warm rice and squash so that spinach wilts slightly from the heat. Stir dressing (recipe below) into salad; taste and adjust salt level if needed. Serve at room temperature.


Winter Squash Soup with Garam Masala and Coconut Milk

Recipe courtesy of Great Performances

Ingredients (serves 4):

1 pound delicata squash, diced
1 pound butternut squash, diced
2 oz olive oil
4 oz onion, chopped
4 oz carrot, chopped
4 oz celery chopped
1/2 oz garlic cloves, chopped
1/4 oz seeded, minced jalapeño pepper
1 tablespoons minced fresh ginger
1/2 teaspoon garam masala
1 can coconut milk
2 quarts water


1) Toss the squash in olive oil and season with salt and pepper.  In a 350 degree oven, roast the squash until tender and lightly caramelized. Set Aside.

2) In a heavy bottomed pot, gently saute the onions, carrots, celery, garlic and jalapeno over medium heat. When thoroughly cooked, add the ginger, garam masala, coconut milk, water and roasted squash.  Bring to a simmer for 30 minutes.

3) Turn off the heat and puree carefully using a blender or hand mixer.  Adjust seasoning and serve immediately.

Curried Winter Squash Stew with Chickpeas and Kale

Recipe courtesy of Great Performances 


4 cups butternut squash, cut into 1-inch cubes
4 stalks celery, cut into 1- inch pieces
1 bunch green kale, washed and sliced thin
1 medium onion, diced
4 tbsp ginger, grated
1 bunch cilantro leaves and stems, washed and roughly chopped
2 cloves garlic, sliced thin
1 can (12oz) chickpeas, strained and rinsed
2 tbsp tomato paste
1 can (8oz) unsweetened coconut milk
3 tbsp curry powder
4 tbsp fresh lime juice (or juice of one lime)
¼ cup olive oil or coconut oil


1)    In a medium-sized pot heat olive or coconut oil. Add sliced garlic and toast until golden. Add onions and celery and cook for 4 minutes.

2)    Add curry powder and cook for one minute. Add tomato paste and cook for 2 more minutes, stirring well to prevent burning.

3)    Add butternut squash, chickpeas and enough water to cover by one inch. Season with salt to taste and bring to a simmer.

4)    Simmer until the squash is tender. Add coconut milk, kale, ginger, lime juice and cilantro. Bring back to a simmer for a few more minutes. Taste for seasoning and serve when ready.

Butternut Squash Cake

Butternut Squash Cake.jpg

Recipe from The Sylvia Center

2/3 cup olive oil
3/4 cup maple syrup
3 eggs
2 tablespoons Greek yogurt
1 3/4 cups of flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon nutmeg
1 cup cooked butternut squash, coarsely mashed

1) Preheat the oven to 350 degrees. Grease a 9-inch pan and set aside.
2) Whisk together the oil and maple syrup. Add eggs and yogurt, beat
3) Whisk together the flour, baking soda, spices and baking powder.
4) Add to liquid mixture. Fold gently.
5) Add squash. Stir just until mixed.
6) Pour the batter into the pan and bake 40-45 minutes or until golden


Brussels Sprouts with Butternut Squash and Apples

Recipe from  Sylvia's Table  by Liz Neumark

Recipe from Sylvia's Table by Liz Neumark

Ingredients (serves 6):
2 cups Brussels sprouts, trimmed, and halved
2 cups peeled and cubed butternut squash
2 large apples, roughly cubed (about 2 cups)
1 shallot, diced
2 tbsp olive oil
salt and freshly ground pepper
1 tbsp maple syrup

1) Preheat oven to 375 degrees.
2) Toss the Brussels sprouts, squash, apples, shallot, and olive oil in a large, shallow baking dish. Season with salt and pepper to taste. 
3) Place dish in the oven and bake until the vegetables are wrinkled and slightly brown and the edges of the squash are beginning to crisp, 45 minutes to 1 hour, tossing and stirring from time to time. Remove vegetables from the oven; toss with maple syrup before serving. 

Sautéed Winter Squash with Leeks and Garlic

Recipe courtesy of  Natural Gourmet Institute

Recipe courtesy of Natural Gourmet Institute

2 tablespoons extra virgin olive oil
1 leek, white part halved and thinly sliced
2-4 garlic cloves, thinly sliced
1 large winter squash (i.e. butternut, acorn, delicata), cut into ½-inch dice
¼ teaspoon sea salt
Pinch black pepper
Pinch nutmeg
1 cup water or vegetable stock

1.    In a medium skillet, warm olive oil. Add the leeks and cook over medium heat, being careful not to stir until leeks begin to caramelize. Only leeks are evenly golden, stir in garlic and cook 1-2 minutes until tender and fragrant. 
2.    Add the squash, salt, pepper, and nutmeg; saute until warm, about 3 minutes. Add water or stock and bring to a boil. Once bubbling, lower heat and let simmer until the squash is tender.


Leek Risotto with Butternut Squash and Thyme

©  Amy Ross  (Flickr Creative Commons user)    Recipe by Lily Miller

© Amy Ross (Flickr Creative Commons user)

 Recipe by Lily Miller

2 leeks, white parts only, quartered lengthwise, cut crosswise 1/2 inch thick
1 cup arborio rice
1/2 cup white wine
1 small butternut squash, peeled, halved, seeded and cut into 1/4 inch pieces
1 tbsp chopped fresh thyme
32 ounces of vegetable broth, warm
1/2 cup parmegiano-reggiano cheese
2 tbsp olive oil
pinch cayenne pepper
black pepper

1) In a skillet or Dutch oven, heat the oil over medium heat. Add the leeks, sprinkle with salt and cook, stirring constantly, until soft but not browned, about 5 minutes. 
2) Add the rice to the pan and stir to coat. Add the wine and cook, stiring constantly, until absorbed. Stir in the squash and thyme. Add 1 c broth and cook, stirring constantly, until completely absorbed. Continue adding broth one cup at a time, cooking and stirring until the rice is al dente but cooked through, about 25 minutes (the risotto should be slightly soupy but not runny).
3) Stir in the cheese and cayenne and season with black pepper.


Butternut Squash Gnocchi with Kale-Walnut Pesto

© Flickr creative commons user  rickinazaki"     Recipe by Suzannah Schneider

© Flickr creative commons user rickinazaki"

Recipe by Suzannah Schneider

Tip: Make the pesto first so that it’s ready to go when your gnocchi is piping hot and fresh.

Kale Walnut Pesto:
3 cups chopped kale
¾ cup chopped raw walnuts
1 garlic clove, smashed
½ cup grated Parmigiano-Reggiano
1 cup extra-virgin olive oil
1 teaspoon lemon juice
Salt and freshly ground pepper, to taste

1. Heat a frying pan over medium heat. Add the walnuts and gently shake until toasted, about 3 minutes.
2. Finely chop the garlic clove in a food processor. Add the kale, ½ cup of the toasted walnuts and cheese and pulse until roughly chopped. With the food processor running, add the olive oil in a steady stream. Add 1 teaspoon of the lemon juice.
3. Taste the pesto before you add any salt! It will already be pretty salty from the cheese. Add black pepper to taste.

1 large butternut squash
1 cup of whole-milk ricotta, drained
1 large egg, lightly beaten
1 2/3 cups all-purpose flour, plus more for dusting
¾ finely grated Parmigiano-Reggiano cheese
1 teaspoon freshly grated nutmeg
2 teaspoons kosher salt
1 teaspoon white pepper

1. Preheat the oven to 375°F.
2. Cut the butternut squash in half lengthwise, remove the seeds and place the cut-side down on a baking sheet. Roast the squash until tender, about 1 hour.
3. Once cooled, scoop out the squash, discarding the skin, and puree until smooth in a food processor.
4. Transfer the squash to a saucepan and cook over medium heat, sitting constantly, until liquid evaporates and the puree thickens.
5. Once the squash cools, place into a cheesecloth and squeeze out the remaining liquid. Then chill in the refrigerator. This should equal 2 cups of puree.
6. Place ricotta in a cheesecloth and squeeze out the liquid, then chill in the refrigerator. A note: remove as much liquid from the squash and ricotta as possible.
7. In a large bowl, lightly fold the butternut squash, ricotta, parmesan, egg, nutmeg, white pepper and 2 teaspoons of salt with a spatula. Gradually and gently fold in 1 2/3 cups of flour, a 1/3 at a time, taking care not to overwork the dough. Be gentle! In the bowl lightly flour the dough and cover the bowl with a dishtowel, and refrigerate for 1 hour.
8. To form the gnocchi: Flour your hands and the work surface lightly. Tear off a piece of dough about the size of your fist, returning the remaining dough to the refrigerator while you work. 
9. There are many ways to shape your gnocchi: Using a gentle back-and-forth motion, roll out the piece of dough into a rope about the thickness of your fore finger and cut the rope into 1-inch pieces. Then proceed on
- Using the 1-inch pieces as is
- Using a floured gnocchi board or a fork, lightly press with your thumb and roll the gnocchi to form ridges
- Roll the dough lightly between your palms to make a chestnut size ball
- Use wooden cooking molds to create beautifully designed gnocchi. Be sure to flour the cookie molds and press lightly into the board.

10. Transfer gnocchi to a lightly floured baking sheet and chill the gnocchi in the refrigerator while you boil a large pot of well-salted water.

11. Add the gnocchi in batches, and cook until they float to the surface and then remove them from the pot with a slotted spoon. Drain off any excess water and reserve the pasta water to thin out your pesto if needed.  Toss the pesto with the gnocchi, garnishing with the remaining walnuts

Adapted from Edible East End