BUTTERNUT SQUASH PEELING RECIPES

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BEST ACORN SQUASH - HOW TO COOK ACORN SQUASH - DELISH



Best Acorn Squash - How To Cook Acorn Squash - Delish image

Roasted acorn squash is so easy to make and is a great fall side or even dessert. Learn how to make acorn squash.

Provided by Makinze Gore

Categories     healthy    vegetarian    dinner party    Sunday lunch    side dish

Total Time 1 hours 5 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 2 servings

Number Of Ingredients 5

1 acorn squash, cut in half and seeds removed
2 tbsp. butter, softened
1 tbsp. packed brown sugar
1/4 tsp. cinnamon
Small pinch kosher salt

Steps:

  • Preheat oven to 400°. Spread butter on inside of each squash half. 
  • In a small bowl combine brown sugar, cinnamon, and small pinch of salt. Sprinkle over squash. 
  • Place squash, cut side up, on a large baking sheet and roast until fork tender, 55 to 60 minutes. 

SLOW COOKER BLISSFUL BUTTERNUT SQUASH SOUP - SKINNYTASTE



Slow Cooker Blissful Butternut Squash Soup - Skinnytaste image

This is the easiest, creamiest, yummiest Fall slow cooker soup recipe – perfect for all you butternut lovers out there!

Provided by Gina

Categories     Soup

Prep Time 15 minutes

Yield 4

Number Of Ingredients 7

16 oz  1/2 small butternut squash, halved, seeds removed
16 oz  1/2 buttercup or kobacha squash, halved, seeds removed but not peeled
2 large shallot (quartered)
2 cup chicken or vegetable broth (or 1-1/2 tbsp Better Bouillon w/water)
3/4 cup light coconut milk
pinch nutmeg
optional garnish: drizzle coconut milk (chives, pepitas)

Steps:

  • Place the squash, shallots and broth in the slow cooker.
  • Cook on low for 8 hours or high 4 hours, until soft and cooked through, a knife should easily be inserted.
  • Remove squash from skin and discard the peel.
  • Stir in coconut milk and nutmeg.
  • Blend in a blender or using an immersion blender.
  • Season to taste with salt and pepper and garnish with more coconut milk and chives, if desired.

Nutrition Facts : ServingSize 1 1/4 cup, Calories 152 kcal, CarbohydrateContent 35 g, ProteinContent 3 g, FatContent 3 g, SaturatedFatContent 1.5 g, CholesterolContent 2.5 mg, SodiumContent 310 mg, FiberContent 8.5 g, SugarContent 1.5 g

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