BUTTERNUT SQUASH IN SPANISH RECIPE
SPANISH SQUASH RECIPE | ALLRECIPES
This recipe was given to me by my grandmother. I have revised it a little. It is one of my family's favorites!
Provided by VENICES
Categories Side Dish Vegetables Tomatoes
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, cook the ground beef until evenly brown. Drain, and set aside.
- Heat the oil in the skillet over medium heat. Mix in the squash and onion, and saute until tender.
- Mix the tomatoes and water into the skillet. Season with chili powder, cumin, garlic powder, salt, and pepper. Bring the mixture to a boil. Cover skillet, reduce heat to low, and simmer 30 minutes, stirring occasionally.
Nutrition Facts : Calories 194.5 calories, CarbohydrateContent 7.9 g, CholesterolContent 46 mg, FatContent 11.6 g, FiberContent 2.3 g, ProteinContent 14.4 g, SaturatedFatContent 3.9 g, SodiumContent 154.9 mg, SugarContent 4.3 g
LATIN STYLE BUTTERNUT SQUASH SOUP RECIPE -
What makes this soup Latin style? Evaporated milk, onion, garlic, fresh thyme and bay leaves make this all-time butternut squash favorite a must!
Provided by QUERICAVIDA.COM
Total Time 25 minutes
Prep Time 15 minutes
Yield 6
Number Of Ingredients 12
Steps:
- In 5-quart Dutch oven, heat olive oil over medium-high heat. Cook onion in oil 2 to 3 minutes, stirring frequently, until translucent. Stir in garlic; cook 1 minute. Stir in squash; cook 2 to 3 minutes to coat with oil. Stir in broth, thyme, bay leaves, salt and pepper. Heat to boiling. Cover and simmer 10 to 15 minutes or until toothpick inserted in squash comes out easily. Remove bay leaves. Let stand 15 minutes to cool.
- In blender, place butternut squash mixture and 1 cup of the broth; discard remaining broth. Cover; blend (in batches, if necessary). Add milk.
- In 5-quart Dutch oven, pour blended soup mixture. Add nutmeg and salt. Heat until hot.
Nutrition Facts : Calories 190 , CarbohydrateContent 20 g, CholesterolContent 15 mg, FatContent 1 1/2 , FiberContent 4 g, ProteinContent 6 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Serving, SodiumContent 550 mg, SugarContent 9 g, TransFatContent 0 g
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