BUTTERNUT CANDY RECIPES

WOLFGANG PUCK BUTTERNUT SQUASH SOUP ... - TOP SECRET RECIPES

Wolfgang Puck Butternut Squash Soup ... - Top Secret Recipes image

There are several delicious variations of Wolfgang Puck's butternut squash soup recipe floating around, but as far as I can tell no version comes close to duplicating the amazing stuff served at his flagship restaurant. At the Las Vegas Spago in Caesar's Palace I recently slurped up the slightly sweetened, pale amber masterpiece with the perfect combination of spices, and then finagled two bowls to go. Since the soup is completely smooth, running it through a strainer revealed no solid evidence of ingredients; only black specks of various spices were visible. This one was not going to be easy. After many attempts at the butternut soup recipe, I finally recreated the subtle background flavors with chopped leek slowly sweated in butter, and one gala apple. I discovered that the apple contributes a perfect sweetness. The rest was easy: poach the leek, squash, and apple in broth until soft; blend everything until smooth; then reheat with the cream and just a little brown sugar. This Wolfgang Puck butternut squash soup recipe is my new favorite. Find more famous soup recipes here. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 55 minutes0S

Prep Time 27 minutes30S

Cook Time 27 minutes30S

Ingredients

Nutrition Facts : Calories 302 calories

BEST BUTTERNUT SQUASH CASSEROLE - HOW TO MAKE BUTTERNUT ...

Best Butternut Squash Casserole - How To Make Butternut ... image

Unlike other butternut squash casseroles with sweet candy-like toppings, this easy recipe has cheese and caramelized onions (that are sautéed in bacon fat).

Provided by THEPIONEERWOMAN.COM

Categories 30-minute meals autumn feed a crowd Thanksgiving comfort food dinner main dish side dish

Total Time 1 hours 20 minutes

Prep Time 25 minutes

Cook Time 0S

Yield 8-10 servings

Number Of Ingredients 14

Ingredients

2 1/2 lb. peeled and chopped butternut squash
3 medium parsnips, peeled and chopped
3 tbsp. olive oil
1 tbsp. chopped fresh sage leaves, plus leaves for garnish
2 1/2 tsp. kosher salt, divided
1 1/2 tsp. black pepper, divided
1 1/2 tsp. chopped fresh thyme, plus leaves for garnish
6 slices bacon
2 onions, thinly sliced
1 medium bunch kale, stemmed and chopped
2 tbsp. salted butter
1 tbsp. apple cider vinegar
1 c. shredded Gruyère (or Swiss) cheese
1/4 c. smoked (or plain roasted) almonds, chopped

Steps:

Preheat the oven to 400°F. In a 9x13-inch baking dish, toss together the butternut squash, parsnips, olive oil, sage, 2 teaspoons salt, 1 teaspoon pepper and thyme. Bake until squash and parsnips are tender, 1 hour to 1 hour 20 minutes, stirring every 20 minutes. Meanwhile, cook the bacon in a large skillet over medium, turning occasionally, until crisp, 10 to 12 minutes. Transfer the bacon to a paper towel lined plate. Let stand until cool enough to handle then crumble into large pieces. Add the onions to the bacon drippings and cook over medium, stirring, until softened and golden, 25 to 35 minutes. Add the kale, butter, vinegar, ½ teaspoon salt and 1/2 teaspoon pepper. Cover the skillet and cook until the kale is wilted, 1 to 2 minutes, stirring once. Remove from heat. Add the kale mixture and bacon to the butternut squash mixture in the baking dish. Gently mix together and spread into an even layer. Sprinkle with the cheese. Bake until the cheese is melted, about 5 minutes. Sprinkle with almonds and garnish with sage and thyme leaves.

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