Butternut Squash Puff http://www.cooks.com/rec/doc/0,1950,156185-236194,00.html
3 c. cooked, mashed butternut squash
1/4 c. evaporated milk or light cream
2 tbsp. flour
1/4 tsp. salt
1/8 tsp. black pepper
1 tbsp. sugar
1 tbsp. grated orange rind
1/2 tsp. grated lemon rind
2 tbsp. butter
2 eggs, beaten
Combine all ingredients and turn into a 1 quart buttered casserole. Place in a 9 inch square pan of hot water. Bake at 350 degrees for 40 to 50 minutes or until firm in the center. Serve with turkey or pork. Great for a holiday side dish.
Quinoa Pie with Butternut Squash http://www.marthastewart.com/recipe/quinoa-pie-with-butternut-squash
1 tablespoon extra-virgin olive oil
1 butternut squash (about 1 1/2 pounds), peeled, havled crosswise, and seeded
18 fresh sage leaves, plus 1 teaspoon finely chopped sage
1/2 onion, cut into 1/4-inch dice (about 3/4 cup)
1 garlic clove, minced
1 cup quinoa
2 cups homemade or low-sodium store-bought vegetable stock
1 1/2 ounces Parmesan cheese, finely grated
1 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
Vegetable oil cooking spray
1.Preheat oven to 375 degrees. Brush 2 rimmed baking sheets with 1 teaspoon oil. Cut five 1/4-inch-thick rings of squash; cut remainder into 1/4-inch dice. Place squash on sheets. Toss with 1 teaspoon oil; sprinkle with 12 sage leaves. Bake until tender and just golden, 15 to 20 minutes. Let cool completely. Keep oven on.
2.Heat remaining teaspoon oil in a medium saucepan over medium heat. Add onion and garlic. Cook, stirring, until translucent, 3 to 5 minutes. quinoa and stock; bring to a boil. Cover; reduce heat. Simmer until liquid has been absorbed, about 15 minutes. Remove from heat. Let stand, covered, 2 minutes.
3.Stir together quinoa, diced squash, chopped sage, Parmesan, salt, and pepper in a medium bowl.
4.Coat a 9-inch glass pie plate with cooking spray. Arrange 6 sage leaves face down in plate; top with squash rings. Press quinoa mixture on top.
5.Bake 20 minutes. Let cool 5 minutes, then invert onto a serving platter. Serve wedges warm or at room temperature.
Sauteed Radishes with Radish Greens http://seedtospoon.com/2009/06/05/sauteed-radishes-with-radish-greens/
1/4 cup butter
1 pound radishes, quartered
4 cups radish greens or arugula
2 tablespoons freshly squeezed lemon juice (about 1 small lemon)
Salt
Freshly ground black pepper
1. Melt the butter in a large skillet over medium heat. Add the radishes; cook, stirring constantly, until tender but still crisp, about 5 minutes depending on size. Transfer to a bowl to cool. Return the skillet to stove.
2. Put the greens or arugula in the skillet with the wash water still clinging to the leaves. Cook over medium heat, stirring constantly, just until wilting, 2 to 3 minutes.
3. Turn off the heat. Add the lemon juice and radishes to the skillet; stir until well combined. Season with salt and pepper to taste. Serve immediately.
Radish Mashed Potatoes http://kidscooking.about.com/od/sidedishes/r/radishmashedpot.htm
2 lbs. Russet or Yukon Gold potatoes
3-4 radishes
4 Tbsp. butter
1/2 cup milk
2 Tbsp. minced garlic
kosher salt and pepper to taste
1.Peel potatoes, and cut into 1/2-inch cubes. Place in a large saucepan.
2.Trim radishes, and chop into quarters. Add to potatoes in saucepan.
3.Cover with water completely. Bring to a boil.
4.Cook, uncovered, 15-20 minutes until vegetables are tender when pierced with a fork.
5.Drain, and return to saucepan. Add remaining ingredients. Mash with a potato masher.
6.Taste, and adjust seasonings.
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