BUTTERNUT SQUASH SOUP RECIPE: HOW TO MAKE IT
This deep golden soup is as pretty as it is yummy. If you'd like, you can intensify the garlic flavor by adding an extra bulb. The garlic is what really flavors this soup. -Linda Rose Proudfoot, Huntington, Connecticut
Provided by Taste of Home
Total Time 01 hours 55 minutes
Prep Time 25 minutes
Cook Time 01 hours 30 minutes
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Cut squash into eight large pieces. Place cut side up in a 15x10x1-in. baking pan. Cut 1/4 in. off tops of onion and garlic bulbs (the end that comes to a closed point)., Place cut side up in baking pans. Brush with oil; sprinkle with thyme. Cover tightly and bake 1-1/2 to 2 hours or until vegetables are very tender. Uncover and let stand until lukewarm. , Remove peel from squash and onions; remove soft garlic from skins. In a large bowl, combine vegetables, broth and cream. Puree in small batches in a blender until smooth; transfer to a large saucepan. Add parsley, salt and pepper; heat through (do not boil). Garnish with thyme if desired.
Nutrition Facts : Calories 203 calories, FatContent 13g fat (4g saturated fat), CholesterolContent 20mg cholesterol, SodiumContent 510mg sodium, CarbohydrateContent 22g carbohydrate (7g sugars, FiberContent 6g fiber), ProteinContent 3g protein.
BAKED BUTTERNUT SQUASH RECIPE: HOW TO MAKE IT
Take advantage of fabulous fall produce and roast this scrumptious side. Lightly seasoned with cinnamon, nutmeg and brown sugar, this is my favorite baked butternut squash recipe—it could almost be dessert! —Heidi Vawdrey, Riverton, Utah
Provided by Taste of Home
Categories Side Dishes
Total Time 01 hours 10 minutes
Prep Time 10 minutes
Cook Time 60 minutes
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Mix seasoning ingredients. Halve squash lengthwise; remove and discard seeds. Place squash in an 11x7-in. baking dish coated with cooking spray. Brush with melted butter; sprinkle with seasonings. , Place 2 teaspoons brown sugar in the cavity of each half. Sprinkle remaining brown sugar over cut surfaces., Bake, covered, for 40 minutes. Uncover; bake until squash is tender, about another 20 minutes.
Nutrition Facts : Calories 120 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 136mg sodium, CarbohydrateContent 22g carbohydrate (9g sugars, FiberContent 5g fiber), ProteinContent 2g protein. Diabetic Exchanges 1-1/2 starch
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CINNAMON ROASTED BUTTERNUT SQUASH - INSPIREDTASTE.NET
From inspiredtaste.net
Reviews 4.8
Total Time 1 hours 0 minutes
Cuisine American
Calories 203 per serving
- Bake squash, turning once and rotating pans once, until edges are lightly browned and centers are tender; 40 to 45 minutes. (Since ovens can often run hotter than you have heated them to, check the squash every so often to make sure they are not roasting quicker than expected).
BUTTERNUT SQUASH LASAGNE | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 100 minutes
Calories 253 calories per serving
Preheat the oven to 200°C/gas mark 6. Heat the oil in a large frying pan and cook the diced onions for 5 minutes until softened. Add the pork mince and fry for a further 5 minutes, until browned all over. Stir in the mushrooms and cook for 3-4 minutes or until softened.
Pour ¾ of the tomato and mascarpone sauce into the frying pan, followed by the tin of chopped tomatoes and sage. Simmer for 5-6 minutes, until slightly thickened. Add the spinach and cook until wilted. Mix well to ensure it is covered with sauce.
Begin to layer the lasagne in an ovenproof baking dish. Start with a layer of the pork mixture then cover with a layer of butternut squash lasagne sheets. Repeat this until the mix is used up, ensuring the butternut squash is the final layer.
Top with the remaining tomato and mascarpone sauce and a generous topping of parmesan cheese. Bake in the oven for 45-50 minutes until a golden brown crust has formed. Take out of the oven and allow to sit loosely covered with foil for 15 minutes. Serve alongside the salad leaves.
BAKED SQUASH RECIPE | JAMIE OLIVER VEGETABLE RECIPES
From jamieoliver.com
Total Time 2 hours 30 minutes
Cuisine https://schema.org/VeganDiet, https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 300 calories per serving
- Preheat the oven to 180°C/350°F/gas 4.
- Wash the squash, carefully cut it in half lengthways, then remove and reserve the seeds. Use a spoon to score and scoop some flesh out, making a gully for the stuffing all along the length of the squash.
- Finely chop the scooped-out flesh with the seeds and put into a frying pan on a medium heat with 2 tablespoons of oil.
- Peel, finely chop and add the onion and garlic, stirring regularly while you pick the sage leaves and finely chop them with the sun-dried tomatoes and chestnuts.
- Stir into the pan with the rice, cranberries and allspice, add a good pinch of sea salt and black pepper and a swig of red wine, and mix well. Fry for 10 minutes, or until softened, stirring occasionally.
- Pack the mixture tightly into the gully in the two squash halves, then press the halves firmly back together. Rub the skin of the squash with a little oil, salt and pepper, and if you’ve got them, pat on any extra herb leaves you have to hand.
- Place the squash in the centre of a double layer of tin foil, then tightly wrap it up. Bake for around 2 hours, or until soft and cooked through.
- Once ready, take the squash to the table and open up the foil in front of everyone, then carve into nice thick slices and serve with all the usual trimmings.
ROASTED BRUSSELS SPROUTS AND BUTTERNUT SQUASH
From skinnytaste.com
Reviews 4.6
Total Time 50 minutes
Category Side Dish
Cuisine American
Calories 103 kcal per serving
- Bake 40 minutes, or until the vegetables are roasted and tender. Makes 4 cups
BUTTERNUT SQUASH LASAGNE | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 100 minutes
Calories 253 calories per serving
Preheat the oven to 200°C/gas mark 6. Heat the oil in a large frying pan and cook the diced onions for 5 minutes until softened. Add the pork mince and fry for a further 5 minutes, until browned all over. Stir in the mushrooms and cook for 3-4 minutes or until softened.
Pour ¾ of the tomato and mascarpone sauce into the frying pan, followed by the tin of chopped tomatoes and sage. Simmer for 5-6 minutes, until slightly thickened. Add the spinach and cook until wilted. Mix well to ensure it is covered with sauce.
Begin to layer the lasagne in an ovenproof baking dish. Start with a layer of the pork mixture then cover with a layer of butternut squash lasagne sheets. Repeat this until the mix is used up, ensuring the butternut squash is the final layer.
Top with the remaining tomato and mascarpone sauce and a generous topping of parmesan cheese. Bake in the oven for 45-50 minutes until a golden brown crust has formed. Take out of the oven and allow to sit loosely covered with foil for 15 minutes. Serve alongside the salad leaves.
BAKED SQUASH RECIPE | JAMIE OLIVER VEGETABLE RECIPES
From jamieoliver.com
Total Time 2 hours 30 minutes
Cuisine https://schema.org/VeganDiet, https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 300 calories per serving
- Preheat the oven to 180°C/350°F/gas 4.
- Wash the squash, carefully cut it in half lengthways, then remove and reserve the seeds. Use a spoon to score and scoop some flesh out, making a gully for the stuffing all along the length of the squash.
- Finely chop the scooped-out flesh with the seeds and put into a frying pan on a medium heat with 2 tablespoons of oil.
- Peel, finely chop and add the onion and garlic, stirring regularly while you pick the sage leaves and finely chop them with the sun-dried tomatoes and chestnuts.
- Stir into the pan with the rice, cranberries and allspice, add a good pinch of sea salt and black pepper and a swig of red wine, and mix well. Fry for 10 minutes, or until softened, stirring occasionally.
- Pack the mixture tightly into the gully in the two squash halves, then press the halves firmly back together. Rub the skin of the squash with a little oil, salt and pepper, and if you’ve got them, pat on any extra herb leaves you have to hand.
- Place the squash in the centre of a double layer of tin foil, then tightly wrap it up. Bake for around 2 hours, or until soft and cooked through.
- Once ready, take the squash to the table and open up the foil in front of everyone, then carve into nice thick slices and serve with all the usual trimmings.
BUTTERNUT SQUASH PIE RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 2 hours
Cuisine american
- Remove pie from oven, and cool to room temperature on rack. Garnish with whipped cream and the relish, if desired.
ROASTED BRUSSELS SPROUTS AND BUTTERNUT SQUASH
From skinnytaste.com
Reviews 4.6
Total Time 50 minutes
Category Side Dish
Cuisine American
Calories 103 kcal per serving
- Bake 40 minutes, or until the vegetables are roasted and tender. Makes 4 cups
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