BUTTERNUT SQUASH PASTA RECIPE RECIPES

BUTTERNUT SQUASH PASTA RECIPES - BBC GOOD FOOD

Butternut squash pasta recipes - BBC Good Food image

Try our favourite butternut squash pasta recipes for warming, comforting dinners. Make an indulgent lasagne, a simple pasta bake or speedy supper

Provided by Georgina Kiely – Digital food editor, bbcgoodfood.com

Number Of Ingredients 1

Ingredients

SIMPLE ROASTED BUTTERNUT SQUASH RECIPE | ALLRECIPES

Simple Roasted Butternut Squash Recipe | Allrecipes image

Butternut squash is so good on its own, that barely any seasoning is needed. This recipe is so simple and easy.

Provided by MChele

Categories Butternut Squash Recipes

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 4

Ingredients

1 butternut squash - peeled, seeded, and cut into 1-inch cubes
2 tablespoons olive oil
2 cloves garlic, minced
salt and ground black pepper to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.

Nutrition Facts : Calories 176.8 calories, CarbohydrateContent 30.3 g, FatContent 7 g, FiberContent 5.1 g, ProteinContent 2.6 g, SaturatedFatContent 1 g, SodiumContent 10.6 mg, SugarContent 5.6 g

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SQUASH & RICOTTA RAVIOLI | PASTA RECIPE | JAMIE OLIVER RECIPES

Super-creamy ricotta is a great source of the minerals calcium and phosphorus, both of which are essential for healthy bones and teeth, plus it’s lower in fat than most other cheeses.
From jamieoliver.com
Total Time 2 hours 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 536 calories per serving

1. Preheat the oven to 180°C/350°F/gas 4.
2. In a tray, roast the squash whole for 1 hour. Add the ricotta and roast for another 30 minutes, or until the squash is cooked through.
3. Halve it in the tray, discarding the skin and seeds. Pick, finely chop and add the basil leaves, then mash it all with the ricotta, scraping up any sticky bits from the tray. Taste, season to perfection, and cool.
4. To make the pasta dough, put the eggs and flour into a food processor and whiz into a ball of dough. Knead on a flour-dusted surface until smooth. Cut in half, wrap in clingfilm and rest for 30 minutes.
5. Flatten one piece of dough by hand. Run it through the thickest setting on a pasta machine, then take the rollers down two settings and run it through again to make it thinner.
6. Now, fold it in half and run it back through the thickest setting again, repeating this a few times for super-smooth dough. Start rolling the sheet down through each setting, lightly dusting with flour as you go. Turn the crank with one hand while the other maintains just a little tension to avoid any kinks or folds.
7. Take it right down to 1mm, then lay the sheet flat and stamp out circles with a 12cm cutter.
8. Working quickly, spoon 1 heaped teaspoon of filling into the middle of each, lightly brush the exposed pasta with water, fold into half-moon shapes over the filling, gently pressing to squeeze out any air, and seal. Repeat with the second ball of dough.
9. Warm the sauce in a pan over a medium heat, and in batches cook the pasta in a large pan of boiling salted water for just 2 minutes.
10. Toss the pasta with the sauce and rocket and serve with finely grated Parmesan, finished with a few drips of extra virgin olive oil.

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BUTTERNUT SQUASH LASAGNA RECIPE | GIADA DE LAURENTIIS ...

Cook's Note: The no-boil lasagna noodles can be substituted with fresh spinach lasagna sheets. Look for fresh lasagna sheets in the refrigerated section of specialty markets.
From foodnetwork.com
Reviews 4.6
Total Time 2 hours 10 minutes
Category main-dish
Cuisine italian

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

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SQUASH & RICOTTA RAVIOLI | PASTA RECIPE | JAMIE OLIVER RECIPES

1. Preheat the oven to 180°C/350°F/gas 4.
2. In a tray, roast the squash whole for 1 hour. Add the ricotta and roast for another 30 minutes, or until the squash is cooked through.
3. Halve it in the tray, discarding the skin and seeds. Pick, finely chop and add the basil leaves, then mash it all with the ricotta, scraping up any sticky bits from the tray. Taste, season to perfection, and cool.
4. To make the pasta dough, put the eggs and flour into a food processor and whiz into a ball of dough. Knead on a flour-dusted surface until smooth. Cut in half, wrap in clingfilm and rest for 30 minutes.
5. Flatten one piece of dough by hand. Run it through the thickest setting on a pasta machine, then take the rollers down two settings and run it through again to make it thinner.
6. Now, fold it in half and run it back through the thickest setting again, repeating this a few times for super-smooth dough. Start rolling the sheet down through each setting, lightly dusting with flour as you go. Turn the crank with one hand while the other maintains just a little tension to avoid any kinks or folds.
7. Take it right down to 1mm, then lay the sheet flat and stamp out circles with a 12cm cutter.
8. Working quickly, spoon 1 heaped teaspoon of filling into the middle of each, lightly brush the exposed pasta with water, fold into half-moon shapes over the filling, gently pressing to squeeze out any air, and seal. Repeat with the second ball of dough.
9. Warm the sauce in a pan over a medium heat, and in batches cook the pasta in a large pan of boiling salted water for just 2 minutes.
10. Toss the pasta with the sauce and rocket and serve with finely grated Parmesan, finished with a few drips of extra virgin olive oil.

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BUTTERNUT SQUASH LASAGNA RECIPE | GIADA DE LAURENTIIS ...

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

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BEST BUTTERNUT SQUASH SOUP RECIPE - HOW TO MAKE ... - DELISH

This Butternut Squash soup is an easy and comforting fall meal.
From delish.com
Reviews 4.6
Total Time 40 minutes
Category autumn, dinner
Cuisine American
Calories 369 calories per serving

Serve garnished with thyme.

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BUTTERNUT SQUASH SOUP RECIPE | JAMIE OLIVER SOUP RECIPES

A totally delicious spiced squash soup, served with mega cheese on toast for dunking.
From jamieoliver.com
Total Time 55 minutes
Calories 266 calories per serving

1. Peel and finely chop the onions, carrots and garlic, then trim and finely chop the celery. Deseed and finely chop the chilli. Pick and finely chop the rosemary.
2. Heat a couple of lugs of olive oil in a large saucepan over a medium heat, add the sage leaves and fry for 30 seconds, or until crisp, then remove to kitchen paper.
3. Place the pan of flavoured oil back on the heat, add the onion, carrot, garlic, celery, chilli, rosemary and a good pinch of sea salt and black pepper, then cook gently for 10 minutes, or until sweet and soft.
4. Meanwhile, halve, deseed and rough chop the squash. When the time's up, add the squash and stock to the pan. Bring to the boil and simmer for 30 minutes.
5. For the croutons, drizzle a little olive oil over the ciabatta, pat it in, then finely grate and press some grated Parmesan on to each side. Place in a dry, non-stick pan and fry until golden on both sides.
6. When the squash is tender, whiz the soup with a stick blender or pour it into a blender and pulse to a smooth purée – leave it slightly chunky, if you prefer.
7. Season to perfection with salt and pepper, then divide between bowls, placing 2 croutons on top of each.
8. Sprinkle with a few crispy sage leaves and drizzle with a swirl of quality extra virgin olive oil, then serve.

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BUTTERNUT SQUASH LASAGNA RECIPE | GIADA DE LAURENTIIS ...

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

See details

BEST BUTTERNUT SQUASH SOUP RECIPE - HOW TO MAKE ... - DELISH

Serve garnished with thyme.

See details

BUTTERNUT SQUASH SOUP RECIPE | JAMIE OLIVER SOUP RECIPES

A totally delicious spiced squash soup, served with mega cheese on toast for dunking.
From jamieoliver.com
Total Time 55 minutes
Calories 266 calories per serving

1. Peel and finely chop the onions, carrots and garlic, then trim and finely chop the celery. Deseed and finely chop the chilli. Pick and finely chop the rosemary.
2. Heat a couple of lugs of olive oil in a large saucepan over a medium heat, add the sage leaves and fry for 30 seconds, or until crisp, then remove to kitchen paper.
3. Place the pan of flavoured oil back on the heat, add the onion, carrot, garlic, celery, chilli, rosemary and a good pinch of sea salt and black pepper, then cook gently for 10 minutes, or until sweet and soft.
4. Meanwhile, halve, deseed and rough chop the squash. When the time's up, add the squash and stock to the pan. Bring to the boil and simmer for 30 minutes.
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6. When the squash is tender, whiz the soup with a stick blender or pour it into a blender and pulse to a smooth purée – leave it slightly chunky, if you prefer.
7. Season to perfection with salt and pepper, then divide between bowls, placing 2 croutons on top of each.
8. Sprinkle with a few crispy sage leaves and drizzle with a swirl of quality extra virgin olive oil, then serve.

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Once you’ve got the squash baked, this soup comes together quickly. The mellow flavors of squash, kale and red onions synergize delectably and look gorgeous together as well.
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Reviews 5
Total Time 2 hours
Calories 154 per serving

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