Katie's Musings

A blog about cooking, knitting, books, and parenting

Shiitake and Butternut Squash Pizza


Yesterday I made some pizza dough in my new bread machine! It turned out fabulous. I’ll never go back to store-bought pizza dough again! I just used a basic pizza dough recipe that came with my bread machine. For the toppings, I used leftover roasted butternut squash, shiitake mushrooms (rehydrated/cooked in a mixture of water and cabernet sauvignon), black olives, and caramelized onions (cooked in olive oil and sesame seed oil). I used a store-bought garlic marinara sauce, and a mixture of ricotta cheese and mozzarella cheese. This pizza was fabulous!! I’m still working on my photography skills (I need to get a new camera…), so the picture doesn’t do it justice, but Scott and I ate this entire pizza by ourselves for supper!


February 3, 2010 Posted by | food, recipes | , , , , | 2 Comments

Butternut Squash & Cheddar Bread Pudding

butternut squash bread pudding

We’ve been getting butternut squash in our veggie box for the last several weeks, so I’ve been trying to find lots of different butternut squash recipes to try. I have to say– I actually haven’t gotten tired of butternut squash (yet)! It is such a versatile squash, with a really sweet, delicate taste. I love it! I’ve made soups, butternut squash souffle, butternut squash maple-ginger pancakes, butternut squash-spinach gratin, and probably some other things that I can’t remember. Tonight I made a butternut squash-chedder bread pudding, based on this recipe on Epicurious. I adapted the recipe based on what I had on hand: I cut the recipe in half, used soy milk instead of half and half, omitted the white wine, added 2 tbsp. nutritional yeast, used regular onion instead of shallots, and used collard greens instead of the kale. Also, instead of the baguette, I used a mixture of 2-day old 7-grain bread, and seasoned croutons (since that was what I had on hand). It turned out delicious!!

February 1, 2010 Posted by | food, recipes | , , , , | 4 Comments

Butternut Squash and Spinach Gratin


This week’s veggie box included lots of goodies, including new potatoes, butternut squash, collard greens, and spinach. I just love all these winter vegetables! Butternut squash has become one of my new favorites, which is good since we’ve been getting it in our veggie box every week for the last couple of weeks! I’ve made butternut squash soup several times recently, so I wanted to find something different to make tonight. I decided on a butternut squash and spinach gratin, adapted from this recipe.

Butternut Squash and Spinach Gratin

  • 1 small butternut squash
  • a large bunch of baby spinach
  • about 1 cup whole milk
  • 1/2 cup heavy cream
  • 2 tbsp. butter
  • 4 tbsp. flour
  • parmesan cheese
  • Italian flavored bread crumbs
  • 1 chicken bouillon cube

Peel the butternut squash, cut it in half lengthwise, remove the seeds, and then slice it thinly. Put it into a pot of boiling water with a bouillon cube. (Note: to make this recipe completely vegetarian, either use a vegetable bouillon cube or omit the bouillon altogether.) Put the spinach in a separate pan and steam until just cooked. Drain the squash and the spinach.

To make the white sauce, melt butter over medium heat, stir in the flour, and then stir in the milk and cream and cook until it thickens, stirring frequently.

Preheat the oven to 350, and lightly rub the inside of a casserole dish with olive oil. Fill the casserole dish with layers of squash, spinach, white sauce, parmesan cheese, and bread crumbs. Bake for about 25 minutes.

January 27, 2010 Posted by | food, recipes | , , , | Leave a comment

Maple-Ginger Butternut Squash Pancakes

butternut squash pancakes

Scott and I have been craving pancakes the last few days, and tonight definitely felt like a breakfast-for-dinner kind of night. Then, when I saw this recipe for maple-ginger butternut squash, inspiration struck!

Maple-Ginger Butternut Squash Pancakes

(butternut squash puree recipe adapted from Epicurious)

  • 1 small butternut squash
  • 1/4 tsp. ground ginger
  • 3-4 tsp. pure maple syrup
  • 1/2 tsp. cinnamon
  • 2 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • dash of salt
  • 1/2 cup light brown sugar
  • 2 cups water
  • 1 egg

Preheat a 400-degree oven. Cut the butternut squash in half, remove the seeds, and put in a shallow dish. Bake in the oven for about 45 minutes (it may need more or less time, depending on the size of the squash). Let the squash cool, and then scoop out the flesh. Mash it up with a fork, and stir in the maple syrup, ginger, and cinnamon.

In a separate bowl, mix the flour, sugar, salt, baking powder, and baking soda. Then stir in 1 cup of the butternut squash puree, the egg, and the water.

Cook the pancakes as desired (I used an electric griddle at about 350 degrees). Top with some of the maple-ginger butternut squash puree and pure maple syrup.


January 20, 2010 Posted by | food, recipes | , , , , | 2 Comments