Seasonal butternut squash recipes abound

With the abundance of butternut squash this fall, I could easily dedicate the rest of the year just to developing recipes around this buttery sweet and nutty holiday vegetable.

So today I am including two recipes. The first one is inspired by the popular recipe book "Plenty," from the acclaimed London-based chef Yotam Ottolenghi. His original recipe is composed of roasted eggplant, buttermilk sauce and pomegranate seeds.

My adaptation uses butternut squash and can be served as an appetizer, main course or dessert.

The second recipe is a curry-ginger butternut squash soup that I have worked to perfect throughout the years.

When using butternut squash, my approach is to oven-roast it before deciding which recipe to follow. Then, according to the dish I select, it can be used for risotto, ravioli, gnocchi, lasagna, soup or even a butternut squash gratin.

We will be serving several butternut squash dishes for the next few weeks at Café Collage.

ROASTED BUTTERNUT SQUASH WITH LABNE AND POMEGRANATE

4 medium to large size butternut squash, quartered and seeded

Kosher salt and ground pepper, to taste

1 cup olive oil

8 ounces labne cheese (can be found in most specialty stores)

1 pomegranate, seeded

1⁄3 cup extra-virgin olive oil

Preparation

To roast the butternut squash, preheat the oven to 400 degrees. Place the prepared squash in a baking dish. Sprinkle with salt and pepper and drizzle the olive oil on top. Bake for 45 minutes to an hour, or until darkly browned. Remove from the oven and let it cool for 15 minutes.

Place a spoonful of labne in or on top of each piece of squash. Add some pomegranate seeds and drizzle extra-virgin olive oil over each squash.

BUTTERNUT SQUASH SOUP

4 medium butternut squash, halved, seeded and roasted, see cook's notes

1⁄2 cup olive oil

2 medium red onions, thinly sliced

6 garlic cloves

2 green bell peppers, thinly sliced

2 tablespoons grated fresh ginger

1 tablespoon yellow curry powder

Kosher salt and ground pepper, to taste

8 cups warm water

Cook's notes: Before preparing the soup, roast the squash in a 400-degree oven for 45 minutes to an hour, or until tender. Scoop the squash out of the rind and set aside. Discard the rind.

Preparation

In a deep pan, heat the olive oil. Add the onions and garlic and cook for 12 minutes. Add the bell pepper, ginger, curry powder, salt and ground pepper. Cook for another six minutes. Add the water and bring the broth mixture to a boil. Add the roasted squash and cook for another 15 minutes over low heat.

Let the mixture cool until it's safe to handle. Then transfer the soup mixture to a food processor and puree until smooth. If the consistency is too thick, add a bit more water to suit your preference.

Serve the soup while warm.

Salim Ben Mami is head chef and owner of Café Collage restaurant in Oregon House, Calif. Contact him at 530-692-2555 or ccollage@succeed.net. His website is cafecollage.net.