Rather than adding the squash at the end, cook it with the Arborio rice; the squash softens during cooking and makes the dish sweeter.

Prep: 1 hour
Total: 1 hour

Ingredients

Serves 4

* 1 tablespoon butter
* 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch chunks
* Coarse salt and ground pepper
* 1 cup Arborio rice
* 1/2 cup dry white wine
* 2 cans (14 1/2 ounces each) reduced-sodium chicken broth (or vegetable broth), mixed with 1/2 cup water and heated
* 1/3 cup grated Parmesan cheese, plus more for garnish
* 1 tablespoon chopped fresh sage, plus more for garnish

Directions

1. In a medium heavy-bottom saucepan, melt butter over medium heat. Add squash; season with salt and pepper. Cook, stirring often, until edges soften, 6 to 8 minutes.
2. Add rice; stir to coat. Add wine; cook until almost all liquid has evaporated, 1 to 2 minutes.
3. Reduce heat to medium-low; add 1/2 cup hot broth mixture. Cook, stirring, until almost all liquid is absorbed. Add remaining broth mixture, 1/2 cup at a time, stirring until liquid is absorbed before adding more, 35 to 40 minutes total.
4. Stir in Parmesan, sage, and 1 1/2 teaspoons salt. Serve immediately, garnished with more Parmesan and sage, if desired.

**********

http://www.goodcooking.com/ckbookrv/spring_07/moose/moosewoodrev.htm

Moosewood’s Italian Bean & squash Soup

Healthful, hearty, and satisfying, this attractive soup in the Southern Italian tradition is quite easy to prepare. Oregano and crushed red pepper are assertive enough flavors to balance the otherwise sweet and mild soup. Try the soup with Green Olive & Artichoke Tapenade (page 209) or Portabello Sandwiches

Serves 6 to 8
Total time: 30 to 40 minutes

31/2 cups finely chopped onions 6 large garlic cloves, minced or pressed
1 celery stalk, preferably with some leaves, finely chopped
13/4 cups crushed canned tomatoes with their juice
(15-ounce can) 1 quart vegetable broth*
1 teaspoon dried oregano
pinch of crushed red pepper flakes
4 cups diced peeled
butternut squash
31/2 cups cooked pinto beans
(two 15-ounce cans, rinsed and drained)
1 teaspoon salt
coarsely ground black pepper to taste
freshly grated Pecorino cheese (optional)

* If you prefer a commercially produced broth, we recommend
Pacific Organic or Imagine Foods brands, in aseptically
packaged boxes.

In a large nonreactive soup pot, heat the oil on medium heat. Add the onions, garlic, and celery and saute until softened, about 10 minutes. Add the crushed tomatoes, broth, oregano, and red pepper flakes and bring to a simmer. Stir in the squash and cook until tender, 10 to 15 minutes. Add the beans and salt and continue to cook until the beans are thoroughly heated. Add black pepper to taste. Serve hot topped with freshly grated cheese, if desired.

PER 12-OUNCE SERVING: 195 CALORIES, 7.7 G PROTEIN, 3 G
FAT, 38 G CARBOHYDRATES, 0.5 G SATURATED FATTY ACIDS,
0 MG CHOLESTEROL, 744.6 MG SODIUM, 6.8 G TOTAL
DIETARY FIBER

******

Moosewood’s Butternut Squash Soup With Sage

Hefty calories, but good!

Moosewood’s Butternut Squash Soup With Sage
Recipe #19650 | 1½ hours | 30 min prep |

SERVES 4
(change servings and units)

Ingredients

* 1/4 cup olive oil
* 3 lbs butternut squash
* 6 garlic cloves, unpeeled
* 2 large Spanish onions, peeled and quartered
* 1/4 cup water
* 3 cups apple juice or vegetable stock
* 1/2 teaspoon dried thyme
* 1/4 teaspoon ground nutmeg
* 1 teaspoon salt
* pepper
* 2 teaspoons butter
* 20 fresh sage leaves, sliced on the diagonal

Directions
1. Preheat the oven to 400°F.

2. Brush the bottom of a baking pan with olive oil and set aside. Cut the squash through the stem ends into halves, prick the skin in several places with a knife, and scoop out the seeds with a spoon.

3. Brush the cut surfaces with about a tablespoon of the olive oil.

4. Put the garlic inside the squash cavities and place halves in the pan cut side down.

5. Add the onions to the pan and brush with remaining olive oil. Pour the water into the bottom of the pan, cover with aluminum foil, and bake for 50 minutes.

6. Uncover and bake for 5-10 minutes more or until the squash is tender and the onions are soft.

7. When the squash is cooled enough to handle, scoop out the flesh.

8. Squeeze the garlic cloves out of their skins and discard the skins.

9. In batches in a blender, combine the baked vegetables, apple juice or stock, thyme, nutmeg, salt and pepper and puree until it is smooth. (If you are making this ahead – chill here – and when ready go to the next direction).

10. Pour the soup into a pot and heat gently.

11. In a small skillet, melt the butter and saute the sage leaves until dark and curled.

12. Garnish each bowl of soup with the sage leaves.

Serving Size 1 (764g)

Recipe makes 4 servings
Calories 810
Calories from Fat 288 (35%)
Amount Per Serving %DV
Total Fat 32.0g 49%
Saturated Fat 12.0g 60%
Monounsaturated Fat 12.7g
Polyunsaturated Fat 4.0g
Trans Fat 0.0g
Cholesterol 5mg 1%
Sodium 631mg 26%
Potassium 2888mg 82%
Total Carbohydrate 146.8g 48%
Dietary Fiber 58.6g 234%
Sugars 33.2g
Protein 17.8g 35%

*******

NOTE to mespo: Since ‘curry’ is not your favorite, I put this one last. It doesn’t use curry powder – you sorta make your own with cumin, coriander, cheyenne – and cinnamon and ginger.

Curried Squash & Mushroom Soup

The Moosewood Cookbook
by Mollie Katzen

Recipe By: Mollie Katzen, “The Moosewood Cookbook”
Serving Size : 4 Preparation Time :1:30

* 2 medium acorn squash — or butternut
* 2 1/2 cups water or stock
* 1 cup orange juice
* 2 tablespoons margarine
* 1/2 cup chopped onion
* 1 medium clove garlic — crushed
* 6 ounces mushrooms — sliced
* 1/2 teaspoon ground cumin
* 1/2 teaspoon coriander
* 1/2 teaspoon cinnamon
* 3/4 teaspoon ground ginger
* 1/4 teaspoon dry mustard
* 1 1/4 teaspoons salt
* dash cayenne
* fresh lemon juice — optional
* chopped toasted almonds — for garnish

Split the squash lengthwise and bake face-down in a 375 F oven on an oiled tray, 30 minutes or until soft.
Cool and scoop out the insides.
You’ll need about 3 cups worth.
Put it in the blender with the water or stock and puree until smooth.
Combine in a kettle or saucepan with the orange juice.

Heat the butter in a skillet and add the garlic, onion, salt and spices. Saute until the onion is very soft.(You may need to add a little water if it sticks.) Add mushrooms, cover, and cook 10 minutes. Add the saute to the squash, scraping the skillet well to salvage all the good stuff.

Heat everything together very gently. Taste to correct seasoning.You may want more cayenne or salt. And, since this is a fairly sweet soup, you may want to spruce it up with some fresh-squeezed lemon juice.

Serve topped with yogurt and chopped, toasted almonds.
(Note, this soup need not be served immediately.
It can simmer a while and the flavors will mature.)

diet tip: I microwave poked and scooped squash halves with a little water cut side down in a covered, vented, pyrex dish – to cut down on cooking time AND the fat calories. But then you have to adjust accordingly. I always start out with the original recipe and then go from there, if I like it.

mespo, I love Acorn squash ‘baked’ in the oven – all the way or the rest of the way after the micro, with a little butter, cinnamon, brown sugar or maple syrup and S&P in the cavity.

Not the biggest curry fan but will not turn my nose up either. I think the butternut might be good too, though I never had it. If you get a chance, maybe cut and paste it for me. Thanks as usual.

You’re ability to weave knife attacks, numerology, gardening, and atheism into a single entry is an extraordinary accomplishment.

******

Thank you, JT. I learned from ‘the Master’ who has been
cooking up recipes for disaster for for ‘7′ years
(almost

p.s.mespo, I have a vegetarian curried squash and mushroom recipe from Moosewood’s that you can use acorn squash for. I usually use butter nut. Do you like curry?

You’re ability to weave knife attacks, numerology, gardening, and atheism into a single entry is an extraordinary accomplishment.”

Yes, “PC” has very unnatural Anti-Christ like abilities…

That looked like an 8″ chef’s knife to me, not a paring knife. BTW we need more recipes for the fall. Please start thinking about it now. Personally, I would like an acorn squash or vegetarian chili one.

You’re ability to weave knife attacks, numerology, gardening, and atheism into a single entry is an extraordinary accomplishment.

*****

Bill Maher’s Pro-Atheism Documentary to Be Released on Easter [VIDEO]

Posted by Adam Howard at 6:54 AM on August 16, 2007.

Maher teams up with the director of “Borat” for a new documentary that will “offend everybody.”
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Bill Maher Announces Upcoming Documentary Mocking Organized Religion Called

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——

That five-inch knife thrust into the skull of the victim, on the other thread, was a mini-chef’s knife.

Mespo ?

I use one for little jobs in the kitchen – like cracking skins prior to mincing garlic cloves and slicing veggies, fruits, and herbs
- fresh out of the gardens for all kinds of yummy Italian, Mexican, and Asian dishes…

… yum

Everybody says Patty’s gardens are the prettiest!!!

I say, as a master gardener, myself, mine are certainly that,
but they are also ‘healthy’ and totally organic – as they have
been for years!

You are really dense sometimes! 6 – 5 = 1. 6 + 1 = 7. 666 thus clearly converts to 527. In the first instance you subtract by 1 leaving 5, in the second you add by 1 making 7. The number one occurs twice in the formula (1 + 1 = 2). I can’t believe I have to spell this out for you!!!

Gyges,

That is a great site and I totally agree. Who knew?

Besides I mean a bunch of grown people trying to paint Barak Obama as Damien Thorne?

That the “Anti-Christ” spoken of in Revelations was a guy by the name of NERO, who has already lived, and died, long before any of these yokels were born.

Thats the sad part.

I would like to be a 527 group. Apparently they are “king makers.” Where does one apply? And do I need a pointy goatee, and horns to apply? Finally, I have it on good authority that the number of the beast is neither “666,” nor “527.” I am told to look for the mystical number “1040A.”

No, Buttercup, not you. It’s them, it’s all them.

That can’t be true, because Prince Charles is the Antichrist. The devil seems to be using an old addition of “Who’s Who in World Empires”

http://www.greaterthings.com/News/PrinceCharles/index.html#Relevant%20Books

http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=132×6608643

Of course, in McCain’s case, it’s true and apparent on its face. So it’s just accurate reporting.

All this babbling about the devil, satan, anti-christ: It’s simply laying the foundation for election theft in November. It’s called self-fulfilling prophesy, too.

I wish I could be as light-hearted about it as some are here, but our elections have been rigged since 2000, and 2008 will be no exception.

The Rove/Cheney cabal has control of our future, and until we realize that nothing is as it seems, there will be a pile-on orgy of religious bullcrap and dire biblical warnings between now and November. That way, there will be a “surprise win”, and people will point to The Flock as helping to make it happen.

Or maybe I’m just as insane as these religious nutcases.

These speaking-in-tongues zealots have Ol’ Beelzebub and his witches sequestered behind the Gates of Hell fearing here-he-comes-to-save-the-day Li’l mighty mouse ‘Cain’s pledge to chase bin Laden to their Gated Community.

Onward Christian Soldiers marching as to war
With the cross of Jesus going on before…

Everyone knows that those stone tablets were meant as coded descriptions of contemporary people and events. Anyway, you can never trust the prophesies off of a stone tablet.

I did recently discover from my study of Nostradamus, Hildegard af Bingen, and “Theoretical Physics for Dummies” that very soon “the Bear” will enlist the aid of forces from another dimension to invade “the land of the moose queen.”

Yes we do! In the DSM.