Orange On The Menu, Sans Pumpkin

Roasted butternut squash is my go-to preparation for this nutrient-packed fruit—mostly because it’s easy to do and delicious, too.

Simply wash, peel off rind and cut into bite-sized chunks. Toss them with extra virgin olive oil, salt, pepper and your favorite herb (mine is rosemary), and roast at 425°F, until soft to the point of a fork. Serve as a side dish, or add the cooled cubes to a green salad.

When I want to shake things up, I try these two recipes below. The Butternut Squash Purée has just three ingredients: squash, chicken stock and hazelnuts, plus seasonings. The Butternut Squash and Shrimp Chowder gets its great flavor from an unusual combination of squash, ham and shrimp—perfect for a cool-weather lunch, or evening supper. Add a green salad and a loaf of crusty bread to complete the menu.

Bon appétit!

Butternut Squash Purée With Roasted Hazelnuts(Serves 6)1 large butternut squash, halved lengthwise

1 quart chicken stock

1 cup roasted hazelnuts

Sea salt and freshly ground black pepper, to taste

Freshly ground nutmeg, to tasteTo prepare:Preheat the oven to 400°F.

Make two cuts in the squash using a large, heavy knife—starting in the center, cut toward the blossom, or largest, end and repeat, this time cutting toward the tail from the center.

Place the halves cut-side-down on a baking sheet lined with parchment paper or foil.

Roast, until soft, about 30 minutes.

Let squash rest, until cool enough to handle.

Scoop out the squash seeds with a spoon and discard.

Scoop out the pulp into a saucepan over moderately high heat.

Add 2 cups of stock.

Bring to a boil.

Reduce heat.

Simmer for 10 minutes.

Strain, reserving the stock.

Transfer a batch of strained squash to the bowl of a food processor fitted with stainless steel blades.

Add hazelnuts.

Purée until smooth, adding enough reserved stock to give the squash the proper consistency.

Season with salt, pepper and nutmeg, to taste.

Adjust seasonings, as necessary.

Serve as a side dish.Butternut Squash And Shrimp ChowderAdapted from “As American As Apple Pie” by Phillip Schulz(Serves 6)2 tablespoons olive oil

1 tablespoon unsalted butter

1 bunch scallions, chopped, include unblemished green tops

1 stalk celery with leaves, minced

2 large cloves garlic, minced

1 red bell pepper, seeded and diced

1/3 cup fresh, flat leaf parsley, chopped

15 fresh basil leaves, chopped

1 2-pound butternut squash, peeled, seeded and diced

1/2 teaspoon ground allspice

1/4 teaspoon mace

Freshly grated nutmeg, to taste

1 small ham bone, or 8 ounces smoked ham in one chunk, for flavor

1 quart chicken stock, boiling

2 medium potatoes, peeled and diced

1 cup half and half, or heavy cream

1/2 pound raw shrimp, shelled, deveined and cut into piecesTo prepare:Coat the bottom of a large stockpot over moderate heat with oil.

Add butter.

Add scallions and celery when the foam subsides.

Sauté, until aromatic.

Add garlic.

Sauté briefly.

Add bell pepper, parsley, basil and squash.

Sauté until the vegetables are coated.

Add allspice, mace, nutmeg and ham.

Sauté, until aromatic.

Add enough stock to cover the vegetables by 1 inch.

Cover.

Bring to a boil.

Reduce heat.

Simmer, partially covered, about 25 minutes.

Add potatoes and cream.

Bring to a slow boil.

Simmer, until the potatoes are tender, about 20 minutes longer.

Taste and adjust the seasonings.

Remove the ham bone, or dice chunks of ham and add to the soup.

Add shrimp.

Cook uncovered, until the shrimp turn pink, about 4 minutes.

Taste and adjust the seasonings.

Ladle into warmed soup bowls.

Garnish with chopped parsley.

Serve at once.