Sherried Baby Squash Recipes

SHERRIED BLACK BEAN SOUP

Steps:

• In a large, heavy saucepan, bring the beans and 4 cups of water to a boil. Boil briskly for 2 minutes, then remove from the heat and let stand, covered, for 1 hour.
• In a 5-quart Dutch oven, melt the butter. Add the onions, celery, carrot, and garlic, and cook until soft but not browned. Add the ham hock, the remaining 4 cups water, parsley, salt, cayenne pepper, cloves, mustard seed, bay leaf, and beans (with their liquid). Bring to a boil, cover, reduce heat, and simmer for about 3 hours.
• Remove the ham hocks and let cool slightly. Remove and discard bay leaf. Place about half of the beans with about 1 cup of the liquid from the soup in a blender or food processor. Process until smooth. Return the puree to the soup in the Dutch oven.
• Remove the ham from its bone and add the meat to the soup. (Discard fat, bones and skin.) Reheat the soup over medium heat. Stir in the sherry. Serve hot soup with choice of garnishes to sprinkle on top.

SHERRIED BABY SQUASH

Steps:

• Wash and slice the squash into 1/2 inch pieces.
• In a large frying pan, melt the butter over medium high heat. Add the onion and saute for 4-5 minutes, or until it is beginning to caramalize and stick to the bottom of the pan.
• Deglaze the pan with the sherry, scraping up the brown bits. When the sherry has cooked down to a thick liquid, add the squash, thyme and some garlic salt. Toss to coat with butter and onions. Spread squash out over the bottom of the pan so that they can brown, about 1-2 minutes.
• When one side is lightly browned, flip squash over to brown on other side. When browned, add pepper and toss. Serve hot.

BABY SQUASH IN BROWN BUTTER

Steps:

• Preheat oven to 350 degrees F.
• In a pot, blanch the squash until slightly tender, approximately 2 to 3 minutes.
• In an ovenproof saute pan, melt the butter and heat until it becomes a caramel color (be careful not to burn it). Toss the squash with the browned butter and season.
• Place pan in oven and let the squash finish cooking, approximately 15 minutes.
• **Chef notes: If you don't want to keep the dish in the oven, then keep cook the squash in the water, during the blanching process, and serve immediately after sauteing.
• The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

CURRIED SQUASH

Steps:

• Peel and seed squash and cut into 1 1/2-inch pieces. Heat a 4-quart heavy kettle over moderately low heat until hot. Cook onion in oil, stirring, until just softened. Add mustard seeds and cook over moderate heat, stirring, until they begin to pop, about 30 seconds. Add garlic, cumin, coriander seeds, turmeric, salt, and brown sugar and cook, stirring, 30 seconds. Add squash, stirring to coat with seasoning, and add water. Boil mixture over moderately high heat, stirring frequently, 10 minutes. Add coconut and salt to taste and cook, stirring, until squash is just tender and liquid is evaporated, about 5 minutes.

SHERRIED WINTER SQUASH SOUP

Steps:

• Combine all ingredients except parsley, sherry, salt and pepper in a slow cooker.
• Cook on high 4-5 hours, adding parsley during last 20 minutes.
• Stir in sherry, salt and pepper to taste before serving.

SHERRIED SQUASH SOUP

Steps:

• Fry the onion in the oil for 5 mins until softened. Add the sherry and squash and sizzle for 1-2 mins. Pour in the stock, then cover and simmer for 20 mins until the squash is tender when pierced with a knife.
• Whizz in a food processor until smooth. Will keep in the fridge for 2 days, or freeze for 6 weeks. When ready to eat, reheat until bubbling and serve in small portions topped with seed-bread croûtons (see above right) and a parsley sprig.

SHERRIED WINTER SQUASH BISQUE

Steps:

• Heat olive oil in heavy large saucepan over medium-high heat. Add chopped onion and sauté until translucent, about 5 minutes. Add butternut squash and sauté until beginning to brown, about 10 minutes. Add tomatoes and Sherry. Boil until almost all liquid evaporates, about 30 seconds. Stir in 2 1/2 cups vegetable broth. Bring to boil. Reduce heat, cover and simmer until squash it very tender, stirring occasionally, about 30 minutes.
• Puree soup in blender in batches until smooth. Return soup to same saucepan. Stir in milk and chopped thyme. Bring to simmer. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover tightly and refrigerate. Bring soup to simmer before serving, thinning with more broth, if desired.)
• Ladle soup into bowls. Top with dollop of yogurt. Garnish with thyme sprigs.

BABY SQUASH STIR FRY------

Steps:

• Heat oil in a large pan medium high heat.
• Add next 5 ingredients stir fry quickly.
• Toss in sugar, soy,& sesame oil.
• Squeeze lime juice over all and garnish with herbs.