3 ways with butternut squash: a flavorful stew, spicy soup, and moist cake show how butternut squash is fall's most versatile ingredient

Sunset, Oct, 2006 by Molly Watson

Split pea-squash stew with basil and serrano

This fragrant, buttery stew is hearty enough to work as a vegetarian main dish. Serve with a green salad and naan (Indian flatbread) or fresh pita.

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PREP AND COOK TIME 45 minutes

MAKES 4 servings

NOTES If you can't find serrano chiles, substitute 2 fresh jalapenos. You can also use less common varieties of basil, such as Thai or lemon (double the number of leaves in the recipe if they're very small).

1 cup yellow split peas, rinsed and sorted
    for debris
1/4 tsp. ground turmeric
2 lbs. butternut squash, peeled
    and cut into 1-in. cubes
2 tsp. salt
1 tsp. sugar
6 whole star anise
6 tbsp. butter
2 tsp. cumin seeds
1 piece ginger (2 in.), peeled and grated
2 serrano chiles, halved, seeded,
    and thinly sliced
12 large fresh basil leaves, chopped

1. In a large pot, bring split peas, turmeric, and 4 cups water to a boil. Lower heat to a simmer, partially cover, and cook 15 minutes.

2. Add squash, salt, sugar, and star anise. Bring to a boil, lower heat to a simmer, and cook uncovered, stirring occasionally, until squash is tender, about 15 minutes.

3. In a small frying pan, melt butter. When melted butter stops foaming on top, turn heat to high, add cumin seeds, and cook, stirring, until browned and fragrant, about 2 minutes. Add ginger and chiles and cook, stirring constantly, another 2 minutes. Add basil. Stir to combine and cook until basil is wilted, about 30 seconds.

4. Serve stew hot, with the spiced butter poured over each serving. Or stir all the spiced butter into the pot of stew before serving.

PER SERVING 437 CAL., 37% (162 CAL.) FROM FAT; 15 G PROTEIN; 18 G FAT (11 G SAT.); 60 G CARBO (7.2 G FIBER); 1,360 MG SODIUM; 47 MG CHOL.

Jalapeno-ginger butternut squash soup

This smooth and warming soup becomes a quick weeknight dinner when you use packages of peeled and cut squash, sold in the produce aisle of most grocery stores.

PREP AND COOK TIME 1 hour (45 minutes when made with packaged squash)

MAKES 6 to 8 servings

NOTES This recipe doubles easily and freezes for up to 2 months.

2 tbsp. olive oil
6 cloves garlic, chopped
2 tbsp. grated ginger
1 jalapeno chile, seeded and chopped
1 tbsp. salt
1/4 tsp. cayenne
4 lbs. butternut squash, peeled and
    cut into 2-in. cubes
3 cups chicken broth
1 tbsp. light brown sugar
3 tbsp. heavy whipping cream
Creme fraiche (optional)

1. Heat olive oil in a 4- to 5-qt. pot over high heat. Add garlic, ginger, jalapeno, and salt. Cook, stirring constantly, until fragrant but not yet browned, 1 to 2 minutes. Add cayenne and cook, stirring, for 30 seconds. Add squash, broth, brown sugar, and 3 cups water. Bring to a boil, lower heat to a simmer, and cook, stirring occasionally, until squash is tender, about 20 minutes.

2. In a blender, puree the soup in batches until smooth, then pour back into the pot. Stir in cream and adjust seasonings to taste. Serve hot, with a swirl of creme fraiche if you like.

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PER SERVING 169 CAL., 30% (51 CAL.) FROM FAT; 3.7 G PROTEIN; 5.7 G FAT (1.8 G SAT.); 30 G CARBO (4.2 G FIBER); 1,098 MG SODIUM; 7.6 MG CHOL.

Butternut squash spice cake

Remarkably moist and tender, this cake gets its warmth from spices like cinnamon, nutmeg, allspice, and a hint of black pepper. Whole-wheat pastry flour adds nutrients without compromising taste or texture.

PREP AND COOK TIME 1 1/2 hours

MAKES 8 servings

NOTES Extra mashed squash may be served hot with butter, salt, and pepper; stirred into soups or stews; or frozen for future cakes. Whole-wheat pastry flour is sold at health food and specialty baking stores as well as at Whole Foods stores.

1 small butternut squash
2 cups whole-wheat pastry flour
1 tsp. ground allspice
1 tsp. ground cinnamon
1 tsp. freshly ground nutmeg
1 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1/4 tsp. freshly ground black pepper
1/2 cup unsalted butter, at room temperature
1 1/2 cups packed light brown sugar
2 large eggs
1 tsp. vanilla
Powdered sugar or whipped cream (optional)

1. Preheat oven to 350[degrees]. Cut squash in half lengthwise and remove seeds. Place the squash halves, cut side up, on a baking pan, then cover with foil and bake until tender when pierced with a fork, 20 to 30 minutes. Uncover and let sit until cool enough to handle, then use a spoon to scoop out the cooked squash from the peel. Mash with a fork. Measure out 1 cup of the squash and set aside any remaining for future use (see Notes).

2. Turn oven down to 325[degrees]. Butter an 8- by 8-in. baking pan and set aside.

3. In a small bowl, combine flour, allspice, cinnamon, nutmeg, baking powder, salt, baking soda, and pepper. Set aside.

4. With a mixer, cream together butter and brown sugar in a large bowl until smooth and a bit fluffy. Add eggs one at a time, beating for 30 seconds after each addition. Mix in vanilla.

5. Add half of the flour mixture to the butter mixture and stir to combine. Stir in the cup of mashed squash. Add remaining flour mixture and stir just enough to combine. Pour batter into prepared baking pan and bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Serve plain or with a dusting of powdered sugar or a dollop of whipped cream.