BUTTERNUT SQUASH LEAVES RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

ROASTED BUTTERNUT SQUASH WITH CURRY LEAVES RECIPE - NIK ...



Roasted Butternut Squash with Curry Leaves Recipe - Nik ... image

The first time I hosted Thanksgiving was during college. My roommate and I were both from different countries—me from India and him from Italy. We had a vague idea of what a Thanksgiving meal might entail. (Basically, turkey and pies.) Nevertheless, animated by an intense desire to impress my guests, we decided to rely on our dorm’s oven to cook a whole turkey.Our youthful inexperience and the oven’s capricious behavior resulted in a bird that was dry and slightly charred in some spots. It wasn’t perfect, but at least it was edible. With that task finished, I had just enough time to whip up a butternut squash side dish. I melted coconut oil and cooked the squash in a pan over a hot stove, seasoning it at various stages with a mixture of spices and herbs. In contrast to the turkey, it was quick, simple, and nearly effortless.Our guests arrived and I uncomfortably placed the turkey on the table with the hope that people would ignore it. But of course, they walked right up and served themselves while I nervously apologized. From the turkey they made their way to the sides, and eventually sat down to eat. Like a hawk, I watched their reactions to every bite. Everybody doused the turkey with a lot of gravy to make up for its dryness, but it was the squash that piqued their curiosity. The unexpected tropical notes of coconut from the oil and the aromatic curry leaves filled the room. My turkey might have been a disaster, but this simple squash side dish helped save the day.I’ve moved on from that turkey, but the squash continues to be one of my favorite autumn sides, with its wonderful aromas and strong punch of flavor. A sprinkling of marash chile flakes and curry leaves with coconut oil add a bit of heat and an intoxicating fragrance, while the black mustard seeds add a hint of nuttiness.

Provided by Nik Sharma

Categories     Squash + Gourds

Total Time 50 minutes

Yield 4

Number Of Ingredients 7

1 (2 1/2-pound) butternut squash, peeled, seeded, and cut into 3/4-inch cubes
1 tablespoons coconut oil, melted
1 1/2 teaspoons marash chile flakes
1 1/2 teaspoons fine sea salt
1 teaspoon black mustard seeds
24 fresh curry leaves
1 tablespoon fresh lime juice

Steps:

  • Preheat oven to 425°F with oven rack in lower third of oven. Toss butternut squash with coconut oil, chile flakes, salt, mustard seeds, and curry leaves in a medium bowl until evenly coated. Transfer to a baking dish, and roast in preheated oven on bottom rack until squash is tender and slightly browned, about 35 minutes, stirring halfway through roasting. Remove from oven; drizzle with lime juice, and serve warm.

HASSELBACK BUTTERNUT SQUASH WITH BAY LEAVES RECIPE | BON ...



Hasselback Butternut Squash with Bay Leaves Recipe | Bon ... image

For this holiday-worthy recipe, roasting the butternut with several bay leaves slipped between the slices results in a subtle aromatic backdrop for the chile glaze.

Provided by Ann Redding & Matt Danzer

Yield 8 Servings

Number Of Ingredients 8

1 large butternut squash or 2–3 small honeynut squash (about 3 pounds total)
1 tablespoon olive oil
Kosher salt, freshly ground pepper
1 Fresno chile, thinly sliced
¼ cup pure maple syrup, preferably grade B
3 tablespoons unsalted butter
2 tablespoons apple cider vinegar
6–8 dried bay leaves

Steps:

  • Place a rack in upper third of oven; preheat to 425°. Halve squash lengthwise and scoop out seeds with a large spoon. Using a peeler, remove skin and white flesh below (you should reach the deep orange flesh). Rub all over with oil; season with salt and pepper. Roast in a baking dish just large enough to hold halves side by side until beginning to soften (a paring knife should easily slip in only about ¼"), 15–18 minutes.
  • Meanwhile, bring chile, maple syrup, butter, and vinegar to a simmer in a small saucepan over medium-high, stirring occasionally and removing chile as soon as desired heat level is reached (set aside for serving), until just thick enough to coat spoon, 6–8 minutes. Reduce heat to very low and keep glaze warm.
  • Transfer squash to a cutting board and let cool slightly. Using a sharp knife, score rounded sides of squash halves crosswise, going as deep as possible but without cutting all the way through. Return squash to baking dish, scored sides up, and tuck bay leaves between a few of the slices; season with salt and pepper.
  • Roast squash, basting with glaze every 10 minutes or so and using pastry brush to lift off any glaze in dish that is browning too much, until tender and glaze forms a rich brown coating, 45–60 minutes. Serve topped with reserved chiles.
  • Do Ahead: Squash can be roasted 4 hours ahead. Let cool until just warm; cover and store at room temperature. Reheat before serving.

More about "butternut squash leaves recipes"

HASSELBACK BUTTERNUT SQUASH WITH BAY LEAVES RECIPE RECIPE ...
For this holiday-worthy recipe, roasting the butternut with several bay leaves slipped between the slices results in a subtle aromatic backdrop for the chile glaze.
From epicurious.com
Reviews 3.2
  • Squash can be roasted 4 hours ahead. Let cool until just warm; cover and store at room temperature. Reheat before serving.
See details


HASSELBACK BUTTERNUT SQUASH WITH BAY LEAVES RECIPE RECIPE ...
For this holiday-worthy recipe, roasting the butternut with several bay leaves slipped between the slices results in a subtle aromatic backdrop for the chile glaze.
From epicurious.com
Reviews 3.2
  • Squash can be roasted 4 hours ahead. Let cool until just warm; cover and store at room temperature. Reheat before serving.
See details


BUTTERNUT SQUASH RAVIOLI WITH FRIED SAGE LEAVES RECIPE ...
Ravioli filled with butternut squash are served with fried sage leaves, Parmesan, and browned butter.
From marthastewart.com
Reviews 0
Category Butternut Squash Recipes
  • In a small saucepan, melt the remaining 4 tablespoons butter over medium heat, and cook until lightly browned and aroma is nutty, 6 to 8 minutes. Drizzle over ravioli, and garnish with cheese and fried sage leaves. Serve immediately.
See details


BROWN-BUTTER ORZO WITH BUTTERNUT SQUASH RECIPE - NYT COOKING
In this autumnal one-pot meal, rice-shaped orzo is cooked with stock and butternut squash until it’s tender and creamy, a little like risotto but without as much stirring. Brown butter, lemon zest and sage add depth of flavor, while red-pepper flakes give this zip and heat. An optional dollop of ricotta intensifies the creaminess but feel free to skip it for a lighter dish. This recipe also works well as a hearty side for roasted meats and fish.
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
  • Remove pan from heat and stir in Parmesan. Taste and add more salt if needed, and a squeeze of lemon juice if the dish needs brightness. Dollop with ricotta if using, and sprinkle with more grated Parmesan and black pepper just before serving, garnishing the top with more red-pepper flakes and sage.
See details


BUTTERNUT SQUASH RISOTTO WITH SAGE RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Calories 381 per serving
  • After 15 minutes, the rice will be nearly cooked. Stir in the cooked squash, the rest of the butter and the cheese. Continue cooking three to five minutes. Taste for texture and consistency, adding a little more of the stock as needed. Adjust the seasoning. When the rice is done, serve it in a warm bowl and garnish with extra cheese and sauteed sage leaves.
See details


BRAISED BUTTERNUT SQUASH IN SPICED COCONUT GRAVY RECIPE ...
Butternut squash gets braised in a coconut sauce with chile, cayenne, and turmeric for a vegetarian and vegan-friendly Thanksgiving main dish.
From epicurious.com
Reviews 4.5
Total Time 40 minutes
  • Remove squash from heat, uncover, and squeeze lime juice over. (If oil starts to separate from sauce while squash sits, gently whisk to emulsify before serving.) Top with almonds and cilantro. Serve with rice if desired.
See details


CREAMY BUTTERNUT SQUASH SOUP RECIPE | SOUTHERN LIVING
The arrival of fall, with crisp air and turning leaves, calls for a change in the kitchen as well. It means it is time to put away the tomato knives, and break out the Crock Pots, Dutch ovens, and generally the biggest soup pots you have. (Don't forget your wooden soup ladles.) Ease the loss of summer produce with a creamy, comforting soup that's aromatic and undeniably autumnal. Butternut squash steals the show in this silky concoction, but a savory base and a finishing of seasonings like honey, hot sauce, and paprika rounds it all out. Since this recipe calls for very few ingredients that are not already in a well-stocked pantry, it is easy to whip up in a pinch. Perfect for busy weeknights, our creamy butternut squash soup recipe only takes an hour and ten minutes, with 30 minutes of actual hands-on time. Start with a classic base of carrots and onions that will get the kitchen smelling aromatic instantly. Next up are the squash, broth, and orange zest before ending with cream and seasonings. The soup is a must-make for fall and winter. Try pairing with a good, old-fashioned grilled cheese or a bright green salad. This easy butternut squash soup is make-ahead friendly, as you should come out with about 10 ½ cups of soup—so plenty of servings to get you through a chilly week!
From southernliving.com
Total Time 1 hours 10 minutes
  • Process mixture with a handheld blender until smooth. Serve warm.
See details


BUTTERNUT SQUASH RECIPES | ALLRECIPES
Butternut Squash Casserole. Rating: 4.68 stars. 560. This recipe is in great demand from my friends and family. It tastes similar to sweet potato souffle, with a custard-like texture. Use with any meal that sweet potatoes seem to go with (for example, ham, pork, etc). Yum yum!
From allrecipes.com
See details


EASY BUTTERNUT SQUASH SOUP WITH CRISPY SAGE LEAVES
Oct 11, 2015 · Ingredients. 4 1/2 tablespoons olive oil. 6 cups (1-inch) cubed peeled butternut squash. 1 large yellow onion, coarsely chopped. 2 ribs celery, coarsely chopped. 1 carrot, coarsely chopped. 1 ...
From today.com
See details


BUTTERNUT SQUASH LEAVES - COOKEATSHARE - RECIPES
Trusted Results with Butternut squash leaves Butternut Squash Soup with Sage - All Recipes Swanson (R) Chicken Broth is mixed with sauteed golden squash, sweet... Cooks.com - Recipes - Butternut Squash Apple Soup leaf .. leaves .. pieces .. salt ...) 3. APPLE- BUTTERNUT SQUASH SOUP . Roasted ...
From m.cookeatshare.com
See details


10 BEST ROASTED BUTTERNUT SQUASH RECIPES | YUMMLY
Dec 28, 2021 · onions, sea salt, arborio rice, minced garlic, butternut squash and 4 more. Roasted Butternut Squash The Stay At Home Chef. salt, olive oil, black pepper, butternut squash, garlic. Roasted Butternut Squash Love and Zest. sea salt, freshly ground pepper, butternut squash, coconut oil and 1 more.
From yummly.com
See details


CAN YOU EAT SQUASH LEAVES? - JENNIFERSKITCHEN
May 15, 2017 · Ingredients 1 large yellow or sweet onion, diced small 1 tablespoon oil 5 cloves garlic, minced 12 cups (packed) chopped squash leaves (They cook down a lot!) 1/4 cup water or broth 2 Roma tomatoes, diced small - optional 1 teaspoon granulated onion - optional salt or to taste
From jenniferskitchen.com
See details


MAPLE ROASTED BUTTERNUT SQUASH RECIPE — THE MOM 100
Nov 29, 2021 · Directions. Preheat the oven to 400°F. Place the squash on a rimmed baking sheet, drizzle over the melted butter, sprinkle over the brown sugar and sage leaves. Season with salt and pepper, and toss to combine. Spread out in a single layer on the baking sheet, allowing space in between the cubes when possible, and making sure the sage leaves ...
From themom100.com
See details


BUTTERNUT SQUASH AND PASTA WITH SAGE RECIPE
Sep 07, 2021 · Steps to Make It. Heat oven to 375 F. Use a vegetable peeler to peel the squash. Scoop out the seeds and cut into 1/2- to 1-inch cubes. Combine squash, chopped onion, 1 scant teaspoon kosher salt, 1/8 teaspoon pepper, and olive oil. Toss to coat and spread out in a large jelly roll pan or roasting pan.
From thespruceeats.com
See details


BUTTERNUT SQUASH TRAYBAKE - DELICIOUS RECIPES FROM FORKFUL ...
Instructions. Preheat the oven to 200°/180° fan. Mix the chopped squash, mushrooms, onion, garlic and thyme on a sheet pan or baking dish. Add a splash of olive oil, some salt and pepper and mix. Roast in the oven for 20 minutes. After 20 minutes, pull the dish out of the oven and crumble the chestnuts over the top.
From forkfulofplants.com
See details


THAI COCONUT CURRY WITH KAFFIR LIME LEAVES AND BUTTERNUT ...
Bake the squash. Peel, de-seed, and dice the butternut squash into chunks of about 1.5cm (or ½ an inch) cubed. Larger chunks are fine, although you'll need to add extra baking time. Place the squash onto a baking tray and pop into an oven heated to gas mark 7 (425F/220C). Bake until you can pierce a fork through the chunks.
From kindearth.net
See details


INA GARTEN BUTTERNUT SQUASH RECIPES
Butternut Squash Gratin Ina Garten Recipes. 1 hours ago Melt the butter in a large skillet over medium heat. Stir in the onions and garlic; cook until the onions soften and turn golden brown, about 10 minutes. Add the butternut squash and brown sugar. Continue cooking and stirring until the butternut squash begins to brown on the edges, but is still somewhat firm in the center, about 10 ...
From share-recipes.net
See details


ROASTED GLAZED BUTTERNUT SQUASH | RECIPES | DR. WEIL'S ...
2 medium butternut squash (or other winter squash), peeled, seeded, and cut in 2? cubes 3/4 cup stock 1/4 cup balsamic vinegar 2 Tbl extra-virgin olive oil 1/2 tsp salt 12 sage leaves, cut into long, thin strips 3/4 cup freshly grated Parmesan or Grana Padano cheese
From drweil.com
See details


PLANTING BUTTERNUT SQUASH - ALL INFORMATION ABOUT HEALTHY ...
Growing Butternut Squash Plants - Butternut Squash ... best www.gardeningknowhow.com. Planting Butternut Squash The butternut squash growing season begins when all danger of frost is past and the soil is well warmed by the sun, about 60 to 65 degrees F. (15-18 C.) at a 4-inch (10 cm.) depth.
From therecipes.info
See details


MEDITERRANEAN STUFFED BUTTERNUT SQUASH (VEGAN) - MY PURE ...
Nov 21, 2021 · Hollow out and stuff the butternut squash. Scoop the middle of the roasted butternut squash to leave enough room for the stuffing. We usually leave 1 inch (approx. 1-2 cm) all around the peel including sides and bottom. (see below picture) Add as much as you want from the pre-cooked filling. We usually mount the same amount on top as we can fit ...
From mypureplants.com
See details