Recipes: Butternut squash toasted, in soup or stuffed in flatbread

Recipes: Butternut squash toasted, in soup or stuffed in flatbread

Gözleme is made by filling an unleavened dough called yufka and then cooking the bread on a wide, round baking sheet. For a quick weekday version, we use melt tortillas.

The untraditional vegetarian filling here is a good balance of sweet squash with onions, hot spices and salty halloumi cheese. Pulse the squash and onion mixture in a food processor until the pieces are the size of rice grains. If the mixture is too coarse, it will take longer to cook and the consistency will not be smooth.

Serve the flatbreads with a simple yogurt sauce made by mixing 1 cup plain whole milk yogurt, 2 tablespoons lemon juice, teaspoon crushed cumin and teaspoon kosher salt.

12 ounce peeled and seeded butternut squash, cut into coarse 1-inch cubes

1 medium yellow onion, coarsely chopped

Kosher salt and ground black pepper

2 tablespoons salted butter

1 tablespoon tomato paste

1 medium clove garlic, finely chopped

4 ounces halloumi cheese, crumbled (1 cup)

1 teaspoon Aleppo pepper or teaspoon red pepper flakes

¾ teaspoon crushed cumin

½ teaspoon crushed cinnamon

8 5-inch flour tortillas

2 teaspoons grape seeds or other neutral oil

Pulse squash, onions, teaspoon salt and teaspoon salt and black pepper in a food processor until finely chopped (see main note), 15 to 20 legumes.

In a 12-inch nonstick frying pan set over medium-high heat, melt the butter. Add the squash mixture and cook, stirring occasionally, until they start to brown, 7 to 9 minutes. Add tomato puree and garlic, then cook, stirring, until fragrant, 1 to 2 minutes. Transfer to a medium bowl and cool for about 5 minutes. Meanwhile, wipe the pan off.

Stir in the squash mixture, halloumi, Aleppo pepper, cumin and cinnamon. Season to taste with salt and black pepper. Spread evenly between the tortillas, spread it over the middle third, and fold the sides over the filling as you fold a letter.

Heat 1 teaspoon oil in the same frying pan over medium until shiny. Add 4 of the stuffed tortillas and cook until golden brown on both sides, about 3 minutes on each side, then transfer to individual plates. Use the remaining 1 teaspoon of oil to cook the remaining filled tortillas in the same way.

Toasted Butternut Squash with Hoisin and Chives.
Toasted Butternut Squash with Hoisin and Chives.Connie Miller / from CB Creatives

Toasted Butternut Squash with Hoisin and Chives

Serves 4 servings

Hoisin mixed with rice vinegar and sesame oil gives a salty-sweet-tangy-nutty dressing to tender chunks of roasted butternut squash. You can buy already peeled and sliced ​​squash at the grocery store, but keep in mind that if the pieces are smaller or larger than listed here, you may need to adjust the cooking time. Use a grill-safe baking tray with an edge, as the squash will char under the broiler after frying.

3 pounds peeled and seeded butternut squash, cut into 1½ to 2-inch cubes (about 6 cups)

2 tablespoons neutral oil

2 teaspoons packed brown sugar

Kosher salt and ground black pepper

¼ cup hoisinsauce

2 tablespoons rice vinegar without seasoning

1 teaspoon toasted sesame oil

3 tablespoons chopped fresh chives or 3 scallions, cut into thin slices on the diagonal

Preheat the oven to 475 degrees with a stand 6 inches from the item. In a large bowl, toss the squash with the neutral oil, sugar, 1 tablespoon salt and a teaspoon of pepper. Spread in an even layer on a baking sheet with edges and fry until not tender, 10 to 12 minutes. Change the oven to roast and then fry the squash until it is charred and completely tender, about 10 minutes. In a large bowl, whisk together the hoisin, vinegar and sesame oil. When the squash is done, add it and the chives immediately to the bowl, then turn.

Indian Spicy Butternut Squash Soup With Yogurt.
Indian Spicy Butternut Squash Soup With Yogurt.Connie Miller / from CB Creatives

Indian Spicy Butternut Squash Soup With Yogurt

Serves 4 servings

In his book Bollywood Kitchen, filmmaker Sri Rao offers a pureed butternut squash soup with flavors that are bold and vibrant, yet comforting. Our customization, like his, includes fresh ginger and hot spices to complement the natural sweetness of squash. But because butternut squash often has a one-note flavor, we include carrots for earthiness and depth. A spoonful of yogurt and some spicy pumpkin seeds add color and texture.

Once you have added the yogurt, be careful not to make the soup simmer completely, which would solidify the yogurt.

2 tablespoons plus 1 teaspoon extra virgin olive oil, divided

1 2-pound butternut squash, peeled, seeded and cut into ½-inch pieces (4 cups)

2 medium-sized carrots, peeled and cut into ½-inch pieces

Kosher salt

1 medium yellow onion, chopped

1 tablespoon finely grated fresh ginger

1 teaspoon crushed cumin

1 teaspoon crushed coriander

Add to teaspoon cayenne pepper, divided

½ cup peeled pumpkin seeds (pepitas)

½ cup whole milk yogurt plus more for serving

Add 2 tablespoons oil to a large saucepan over medium-high heat and heat until almost non-smoking. Add the squash, carrots and 2 teaspoons of salt, then cook, stirring occasionally, until the squash begins to brown, about 4 minutes. Add the onion and continue to cook, stirring occasionally, until soft, 3 to 4 minutes.

Stir in ginger, cumin, coriander, teaspoon cayenne and 2 teaspoons salt, then cook until fragrant, about 30 seconds. Pour in 5 dl water and bring to a boil. Cover, reduce heat to medium-low, and cook, stirring occasionally, until a skewer inserted into the squash does not meet resistance, 10 to 15 minutes. Remove from the heat and allow to cool without a lid for about 15 minutes.

Meanwhile, stir the remaining 1 teaspoon oil, the remaining ¼ to ½ teaspoon cayenne, pumpkin seeds and ¼ teaspoon salt together in a 10-inch frying pan over medium heat. Boil, stirring often, until toasted and fragrant, 3 to 5 minutes. Transfer to a small bowl and set aside.

In a blender and work in batches, puree the squash mixture and its cooking liquid, process until mostly smooth, 15 to 30 seconds. Return the pureed soup to the pan. Stir in the yoghurt and heat at low temperature, stirring occasionally, just until hot; avoid simmering the soup. (Alternatively, you can use a hand blender to puree the squash mixture and its cooking liquid directly into the pan, then stir in the yoghurt; the soup should not be reheated if it is pureed in the pan.) Season with salt. Pour the soup into serving bowls and top with extra yogurt and the spicy pumpkin seeds.

Christopher Kimball is the founder of Milk Street, home of a magazine, school and radio and television shows. Globe readers get 12 weeks of complete digital access plus two issues of Milk Street Printed Magazine for just $ 1. Go to Send comments to

Leave a Comment

Your email address will not be published. Required fields are marked *