BUTTERNUT SQUASH AND MUSHROOM RECIPES RECIPES
BUTTERNUT SQUASH WITH RICH SAUTéED MUSHROOMS
This dish is decadently rich with smooth and sweet butternut squash topped with meaty sauteed mushrooms! It can be made in stages, and come together within 20 minutes when meal time arrives.
Provided by Christina
Categories Main Course Side Dish
Yield 4
Number Of Ingredients 6
Steps:
- Slice the butternut squash in half lengthwise. Remove the seeds and save to bake as a snack! Place on an oiled baking sheet, cut-side-down, and bake in a 375 degree Farenheit oven for about 45 minutes to an hour, or until the squash is tender when pierced with a fork. Set aside to cool. (You can do this several days ahead of time.)
- Place a skillet over medium heat and add the oil.
- Add the minced garlic to the skillet and sauté for about 30 seconds.
- Slice the mushrooms and add them to the skillet along with the herbs and salt and pepper.
- Sauté the mushrooms for about 5 minutes, stirring occassionally to brown and reduce the mushrooms. Reduce the heat to low, cover the pan, and cook for an additional 5 minutes.
- While the mushrooms are cooking, scrape the butternut squash from the shell and place in a bowl (reheat, if necessary). Once the mushrooms are cooked, place them on top of the squash and garnish with additional herbs and salt and pepper, if desired.
Nutrition Facts : Calories 210 kcal, CarbohydrateContent 29 g, ProteinContent 4 g, FatContent 11 g, SaturatedFatContent 1 g, SodiumContent 594 mg, FiberContent 5 g, SugarContent 6 g, ServingSize 1 serving
BUTTERNUT SQUASH AND MUSHROOM LASAGNA RECIPE | BON APPéTIT
Butternut Squash and Mushroom Lasagna Recipe
Provided by Luca Trovato
Yield Makes 8 Servings
Number Of Ingredients 14
Steps:
- Melt butter in large skillet over medium-high heat. Add onions; sauté until soft, about 8 minutes. Increase heat to high; add mushrooms and cook until tender, stirring constantly, about 3 minutes. Season with salt and pepper. Transfer mushroom mixture to bowl; set aside.
- Add squash, broth, 3 tablespoons thyme, and 3 tablespoons sage to same skillet. Cover and simmer over medium heat until squash is just tender, about 6 minutes. Uncover and cook until squash is very soft but still retains shape, about 5 minutes. Season with salt and pepper.
- Mix ricotta, 2 cups mozzarella cheese, 1 1/2 cups Parmesan cheese, and remaining 1 tablespoon thyme and 1 tablespoon sage in large bowl. Season to taste with salt and pepper; mix in eggs.
- Brush 13x9x2-inch glass or ceramic baking dish with oil. Spread 1 cup ricotta mixture over bottom. Arrange 3 noodles on top. Spread 1 3/4 cups ricotta mixture over noodles. Arrange 1 1/3 cups squash mixture over. Sprinkle with 1/2 cup mushrooms and 1 cup mozzarella. Top with 3 noodles, then 1 3/4 cups ricotta mixture, half of remaining squash, 1/2 cup mushrooms, and remaining 1 cup mozzarella. Repeat with noodles, 1 3/4 cups ricotta mixture, remaining squash, and remaining mushrooms. Top with 3 noodles. Spread remaining ricotta mixture over; sprinkle with remaining Parmesan. Cover with oiled foil.
- Preheat oven to 350°F. Bake lasagna, covered, 35 minutes. Uncover; bake until heated through, about 25 minutes longer. Let stand 10 minutes before serving. DO AHEAD:The lasagna can be assembled one day ahead and refrigerated.
More about "butternut squash and mushroom recipes recipes"
BUTTERNUT SQUASH AND MUSHROOM WELLINGTON RECIPE - NYT COOKING
Butternut squash coated in maple syrup, and soft, earthy mushrooms are sautéed then wrapped in a crisp, flaky puff pastry in this recipe. It's softly sweet and bursting with autumnal flavors, with goat cheese providing some soft, tangy creaminess. Try it on a chilly night, paired with a glass of white wine.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 15 minutes
Cuisine british
Calories 473 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 15 minutes
Cuisine british
Calories 473 per serving
- Brush the exposed borders of dough on each rectangle with the egg wash. Fold the long sides up to meet in the middle and pinch together to seal; pinch the ends, too. Transfer the pastries to the baking sheet and turn them over so that the seam is face down. Brush the tops with more egg wash. Bake until they are puffed golden, and firm to the touch, about 30 minutes. Let cool for 10 minutes, slice and serve.
MUSHROOM AND BUTTERNUT SQUASH RISOTTO RECIPE | TRISHA YEARWOO…
From foodnetwork.com
Reviews 4.1
Total Time 1 hours 30 minutes
Calories 257 per serving
Reviews 4.1
Total Time 1 hours 30 minutes
Calories 257 per serving
- Remove the risotto from the heat and stir in the butter, cheese and parsley. Serve immediately, passing additional Parmesan at the table.
ROASTED BUTTERNUT SQUASH WITH GARLIC MUSHROOMS RECIPE - FOO…
A hearty dish that comes from Fiction vegetarian restaurant in London. Its ideal served as a vegetarian main with my Chestnut and bay leaf gravy.
From food.com
Reviews 5.0
Total Time 1 hours
Calories 381.2 per serving
From food.com
Reviews 5.0
Total Time 1 hours
Calories 381.2 per serving
- Serve with Broccoli and roast new potatoes.
BUTTERNUT SQUASH AND MUSHROOM LASAGNA RECIPE | B…
Butternut Squash and Mushroom Lasagna Recipe
From bonappetit.com
Reviews 4.3
From bonappetit.com
Reviews 4.3
- Preheat oven to 350°F. Bake lasagna, covered, 35 minutes. Uncover; bake until heated through, about 25 minutes longer. Let stand 10 minutes before serving. DO AHEAD:The lasagna can be assembled one day ahead and refrigerated.
MUSHROOM AND BUTTERNUT SQUASH RISOTTO RECIPE | TRISH…
From foodnetwork.com
Reviews 4.1
Total Time 1 hours 30 minutes
Calories 257 per serving
Reviews 4.1
Total Time 1 hours 30 minutes
Calories 257 per serving
- Remove the risotto from the heat and stir in the butter, cheese and parsley. Serve immediately, passing additional Parmesan at the table.
BUTTERNUT SQUASH AND MUSHROOM WELLINGTON RECIPE
Butternut squash coated in maple syrup, and soft, earthy mushrooms are sautéed then wrapped in a crisp, flaky puff pastry in this recipe. It's softly sweet and bursting with autumnal flavors, with goat cheese providing some soft, tangy creaminess. Try it on a chilly night, paired with a glass of white wine.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 15 minutes
Cuisine british
Calories 473 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 15 minutes
Cuisine british
Calories 473 per serving
- Brush the exposed borders of dough on each rectangle with the egg wash. Fold the long sides up to meet in the middle and pinch together to seal; pinch the ends, too. Transfer the pastries to the baking sheet and turn them over so that the seam is face down. Brush the tops with more egg wash. Bake until they are puffed golden, and firm to the touch, about 30 minutes. Let cool for 10 minutes, slice and serve.
PASTA WITH BUTTERNUT SQUASH AND MUSHROOMS RECIPE - FOO…
This fast and easy pasta is loaded with earthy mushrooms and sweet butternut squash.
From foodnetwork.com
Total Time 30 minutes
Calories 251 per serving
From foodnetwork.com
Total Time 30 minutes
Calories 251 per serving
- Add the pasta, squash and 1/2 cup of the reserved pasta cooking water to the skillet. Cook, stirring, until heated through,1 to 2 minutes. Stir in 1/2 cup parmesan, then stir in enough of the remaining cooking water to loosen. Season with salt and pepper. Top with the remaining 1/2 cup parmesan.
BUTTERNUT SQUASH, SAGE AND MUSHROOM CASSEROLE RECIPE
This is a Weight Watchers CORE recipe, adapted from the Weight Watchers website AND is vegetarian! (Can probably be made vegan if you sub the condensed skim milk with soy). There are quite a few steps to this, BUT in the end I think it tastes great. The earthy mushrooms and sage are a perfect match to the sweet and buttery squash. Sage is strong so I have 1-2 tbsp listed in the ingredients. Please use your own taste, as the original recipe called for only 1 tbsp. We like sage allot, so I would in fact increase the fresh sage to 2 tbsp when I make this again.
From food.com
Total Time 1 hours 30 minutes
Calories 388 per serving
From food.com
Total Time 1 hours 30 minutes
Calories 388 per serving
- Remove from oven and let stand 10-15 minutes before slicing into 6 pieces.
MUSHROOM AND BUTTERNUT SQUASH EMPAñADAS RECIPE | E…
When buying the dried chile for this recipe, be aware that a _pasilla de Oaxaca_ is not the same as a regular pasilla chile. The former is smoked and has a very distinct flavor.
From epicurious.com
Reviews 4.3
From epicurious.com
Reviews 4.3
- Available at Latino markets and Kitchen/Market (888-468-4433).
GNOCCHI WITH MUSHROOMS AND BUTTERNUT SQUASH RECIPE - EPI…
_Gnocchi à l'Alsacienne_
In the winter, we serve gnocchi with squash and sage crisped in brown butter, an ever-satisfying combination that also works well with just about any pasta. In this dish, the gnocchi are browned in butter, then tossed with sautéed mushrooms and squash and returned to the pan; lemon is added at the end to complete what becomes a classic brown butter sauce, used throughout bistro cooking.
From epicurious.com
Reviews 4.6
From epicurious.com
Reviews 4.6
- Add the squash, mushrooms, and chives and heat just through. Spoon the gnocchi and vegetables onto serving plates and return one skillet to high heat. Add the remaining 2 tablespoons butter and cook until it is a rich brown, then quickly add the parsley to crackle for a few seconds. Standing back—the butter will spatter—add a squeeze of lemon half. Spoon the brown butter and herbs over the gnocchi and around the plates. Garnish with the reserved sage leaves.
BUTTERNUT SQUASH & MUSHROOM ENCHILADAS - DELISH
These enchiladas are stuffed with a hearty combination of butternut squash and mushrooms and topped with a cheesy salsa verde and more cheese.
From delish.com
Total Time 1 hours
Category weeknight meals, dinner
From delish.com
Total Time 1 hours
Category weeknight meals, dinner
- Place ¼ cup of filling into the center of each tortilla, then roll up and place seam side down in the casserole dish. Repeat with remaining tortillas. Pour 1 ½ cups of salsa verde sauce over enchiladas, top with remaining cubed Velveeta and bake for 25 minutes. Remove from oven and garnish with red onion, jalapeño, cilantro, and lime wedges.
BUTTERNUT SQUASH AND MUSHROOM RISOTTO RECIPE - FO…
A delicious, earthy comfort food perfect for the winter, a dreary day, or a special occasion. Risotto can be made in infinite variations with different ingredients, but for this particular combination Shiitake mushrooms seem especially key.
The recipe amounts to one dish but is prepared in two parts. It is best to do both parts in parallel, but the vegetables can be done first and set aside until needed. The veggies require one active burner; the risotto requires two active burners.
From food.com
Total Time 1 hours 15 minutes
Calories 1221.9 per serving
From food.com
Total Time 1 hours 15 minutes
Calories 1221.9 per serving
- Let sit for 2-3 minutes covered. Serve immediately, garnished with parsley.
BUTTERNUT SQUASH RECIPES | BBC GOOD FOOD
Make the most of butternut squash in these comforting autumnal dishes. Tuck into warming soups, risottos and curries, or serve stuffed squash for a veggie centrepiece.
From bbcgoodfood.com
See details »
From bbcgoodfood.com
See details »
PASTA WITH BUTTERNUT SQUASH AND MUSHROOMS RECIPE - FOO…
This fast and easy pasta is loaded with earthy mushrooms and sweet butternut squash.
From foodnetwork.com
Total Time 30 minutes
Calories 251 per serving
From foodnetwork.com
Total Time 30 minutes
Calories 251 per serving
- Add the pasta, squash and 1/2 cup of the reserved pasta cooking water to the skillet. Cook, stirring, until heated through,1 to 2 minutes. Stir in 1/2 cup parmesan, then stir in enough of the remaining cooking water to loosen. Season with salt and pepper. Top with the remaining 1/2 cup parmesan.
ROASTED MUSHROOM AND BUTTERNUT SQUASH TART RECIPE
This is a substantial tart with a crunchy, whole-grain dough. Don’t be put off by the yeast in the dough. It makes it both airy and crisp, and isn’t at all hard to handle. You don’t even need a mixer; this dough comes together quickly and easily by hand. For the most complex flavors, use a variety of different types of mushrooms, though just one kind is fine if that's what you have. Oysters, maitake, shiitake, black trumpet and chanterelles are best, but even cremini mushrooms work nicely. Serve this warm or at room temperature, preferably within 6 hours of baking for the crispiest crust, though it will hold up for a day or two if you store it in the refrigerator and reheat it in a 300 degree oven before serving.
From cooking.nytimes.com
Reviews 4
Total Time 2 hours 30 minutes
Calories 305 per serving
From cooking.nytimes.com
Reviews 4
Total Time 2 hours 30 minutes
Calories 305 per serving
- Heat oven back to 450 degrees. Spread mushroom mixture over dough, sprinkle with thyme and red pepper flakes and top with squash. Sprinkle lightly with salt, then with cheese, then drizzle with olive oil. Bake until golden brown all over, 14 to 18 minutes. Serve hot or warm, sprinkled with chives if desired and lemon juice to taste.
MUSHROOM AND BUTTERNUT SQUASH EMPAñADAS RECIPE | E…
When buying the dried chile for this recipe, be aware that a _pasilla de Oaxaca_ is not the same as a regular pasilla chile. The former is smoked and has a very distinct flavor.
From epicurious.com
Reviews 4.3
From epicurious.com
Reviews 4.3
- Available at Latino markets and Kitchen/Market (888-468-4433).
GNOCCHI WITH MUSHROOMS AND BUTTERNUT SQUASH RECIPE - EPI…
_Gnocchi à l'Alsacienne_
In the winter, we serve gnocchi with squash and sage crisped in brown butter, an ever-satisfying combination that also works well with just about any pasta. In this dish, the gnocchi are browned in butter, then tossed with sautéed mushrooms and squash and returned to the pan; lemon is added at the end to complete what becomes a classic brown butter sauce, used throughout bistro cooking.
From epicurious.com
Reviews 4.6
From epicurious.com
Reviews 4.6
- Add the squash, mushrooms, and chives and heat just through. Spoon the gnocchi and vegetables onto serving plates and return one skillet to high heat. Add the remaining 2 tablespoons butter and cook until it is a rich brown, then quickly add the parsley to crackle for a few seconds. Standing back—the butter will spatter—add a squeeze of lemon half. Spoon the brown butter and herbs over the gnocchi and around the plates. Garnish with the reserved sage leaves.
BUTTERNUT SQUASH & MUSHROOM ENCHILADAS - DELISH
These enchiladas are stuffed with a hearty combination of butternut squash and mushrooms and topped with a cheesy salsa verde and more cheese.
From delish.com
Total Time 1 hours
Category weeknight meals, dinner
From delish.com
Total Time 1 hours
Category weeknight meals, dinner
- Place ¼ cup of filling into the center of each tortilla, then roll up and place seam side down in the casserole dish. Repeat with remaining tortillas. Pour 1 ½ cups of salsa verde sauce over enchiladas, top with remaining cubed Velveeta and bake for 25 minutes. Remove from oven and garnish with red onion, jalapeño, cilantro, and lime wedges.
10 BEST BUTTERNUT SQUASH MUSHROOMS RECIPES | YUMMLY
Nov 21, 2022 · Butternut Squash Mushrooms Recipes 124,538 Recipes Last updated Nov 21, 2022 This search …
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From yummly.com
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MUSHROOM BUTTERNUT SQUASH HASH RECIPE
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BUTTERNUT SQUASH AND MUSHROOM SOUP - MONTEREY MUSHROOMS
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BUTTERNUT SQUASH RAVIOLI WITH MUSHROOMS RECIPE | MYRECIPES
Directions Step 1 Prepare ravioli according to package directions. Keep warm. Step 2 Melt 2 Tbsp. butter in a large skillet over medium-high heat. Add mushrooms; sauté 3 to 5 minutes or until lightly browned. Add garlic and shallots; sauté 2 minutes or until tender. Remove from skillet. Wipe skillet clean. Step 3
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From myrecipes.com
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BUTTERNUT SQUASH RAVIOLI WITH MUSHROOMS RECIPE | MYRECIPES
WebDirections. Step 1. Prepare ravioli according to package directions. Keep warm. Step 2. Melt 2 Tbsp. butter in a large skillet over medium-high heat. Add mushrooms; sauté 3 to 5 minutes or until lightly browned. Add garlic and shallots; sauté 2 minutes or until tender. Remove from skillet.
From myrecipes.com
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From myrecipes.com
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BUTTERNUT SQUASH AU GRATIN WITH WILD MUSHROOMS AND CRISPY BA…
WebIngredients. 1 tablespoon extra-virgin olive oil. 2 thinly sliced green onions. 8 cups finely diced peeled butternut squash, divided (about 4 pounds) ½ teaspoon kosher salt, divided. 2 center-cut bacon slices. 4 ounces sliced chanterelle mushrooms. 4 ounces sliced shiitake mushroom caps. 1 ½ tablespoons chopped fresh sage.
From myrecipes.com
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From myrecipes.com
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SAUSAGE AND MUSHROOM PASTA WITH BUTTERNUT SQUASH
WebCook sausage, mushrooms, onion, squash, sage, and garlic in a large skillet over medium-high, stirring often, until sausage is cooked through and crumbled, 8 to 9 minutes. Add wine; cook until almost absorbed, 1 to 2 minutes. Step 2 Meanwhile, cook pasta in a large pot of boiling water 4 minutes, or to desired degree of doneness. Drain. Step 3
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INSTANT POT® BUTTERNUT SQUASH RISOTTO WITH MUSHROOMS RECIPE
WebJun 19, 2020 · Directions. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select …
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BUTTERNUT SQUASH RAVIOLI WITH MUSHROOMS RECIPE | MYRECIPES
Directions. Step 1. Prepare ravioli according to package directions. Keep warm. Step 2. Melt 2 Tbsp. butter in a large skillet over medium-high heat. Add mushrooms; sauté 3 to 5 minutes or until lightly browned. Add garlic and shallots; sauté 2 minutes or until tender. Remove from skillet.
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From myrecipes.com
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BUTTERNUT SQUASH, SAGE AND MUSHROOM CASSEROLE RECIPE
Swirl skillet to mix and cook until fragrant, about 10 seconds. Add mushrooms and 1/4 teaspoon salt, or to taste. Increase temperature to high and cook, stirring often, 6 minutes. Remove from heat and stir in cubed butternut squash…
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From food.com
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MUSHROOM AND ROASTED BUTTERNUT SQUASH RISOTTO RECI…
2 cups (3/4-inch) cubed peeled butternut squash. 3 tablespoons extra-virgin olive oil, divided. Cooking spray. 1 cup boiling water. ½ ounce dried porcini mushrooms. 1 (12-ounce) package sliced button mushrooms. ½ cup chopped shallots. 4 garlic cloves, minced. 1 cup uncooked Arborio rice or other medium-grain rice.
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From myrecipes.com
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BAKED ORZO WITH BUTTERNUT SQUASH AND MUSHROOMS - FOO…
directions. Preheat oven to 375 degrees. Place a skillet over high heat and add oil. Saute onion for 3 to 4 minutes. Add mushrooms and garlic and continue to saute until mushrooms have released their liquid and they are golden. Add chicken stock and bring to boil. Pour mushroom …
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From food.com
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SAUSAGE AND MUSHROOM PASTA WITH BUTTERNUT SQUASH
Cook sausage, mushrooms, onion, squash, sage, and garlic in a large skillet over medium-high, stirring often, until sausage is cooked through and crumbled, 8 to 9 minutes. Add wine; cook until almost absorbed, 1 to 2 minutes. Step 2 Meanwhile, cook pasta in a large pot of boiling water 4 minutes, or to desired degree of doneness. Drain. Step 3
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INSTANT POT® BUTTERNUT SQUASH RISOTTO WITH MUSHROOMS RECIPE
Jun 19, 2020 · Directions. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil when the pot is hot. Add onion; saute, stirring occasionally, until translucent, about 5 minutes. Add 1/2 the butternut squash and the garlic. Saute, stirring occasionally, until squash …
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From allrecipes.com
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RECIPE – EASY ROASTED MUSHROOM AND BUTTERNUT SQU…
Oct 23, 2017 · Instructions. Preheat oven to 450 degrees F. Line 2 15×10 inch baking sheet with foil and place the mushrooms, squash and onions without overlapping. Sprinkle oregano and drizzle with half of the oil and a pinch of salt. Roast 25-30 minutes or until mushrooms are light brown and the squash …
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From happyhomefairy.com
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48 EASY AND TASTY BUTTERNUT SQUASH AND MUSHROOM RECIPE…
Creamed Spinach and mushroom stuffed Gem Squash with butternut. Gem squash cut in halves • roasted butternut cubed • portobello mushrooms • Salt and pepper • creamed spinach • garlic • …
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