BUTTERNUT SQUASH PUREE BABY RECIPES

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BUTTERNUT SQUASH PUREE - THE PIONEER WOMAN – RECIPES ...



Butternut Squash Puree - The Pioneer Woman – Recipes ... image

Homemade butternut squash puree is so easy to make—just ask Ree Drummond! It's one of The Pioneer Woman's absolute favorite Thanksgiving sides.

Provided by Ree Drummond

Categories     Thanksgiving    main dish    side dish

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 12 servings

Number Of Ingredients 5

2

whole butternut squash, halved and seeded

6 tbsp.

butter, cut into pieces

1/4 c.

pure maple syrup

Dash Of salt

Ground cinnamon, for sprinkling

Steps:

  • Preheat the oven to 375 degrees. Place the squash halves, cut side down, on a baking sheet and roast for 30-40 minutes or until fork-tender.  Scoop out the innards into a bowl and add butter, syrup, and salt. Mash with a potato masher OR puree with a food processor.  Spread into a small casserole dish and sprinkle with cinnamon. Keep warm in the oven until serving, then serve by the spoonful!

PASTA WITH BUTTERNUT SQUASH SAUCE, SPICY SAUSAGE AND BAB…



Pasta with Butternut Squash Sauce, Spicy Sausage and Bab… image

Pasta in a decadent creamy, homemade, butternut squash pasta sauce, with no cream! The spicy chicken sausage and sage is the perfect compliment, this pasta dish is filling and comforting on a chilly night.

Provided by Gina

Categories     Dinner

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 5

Number Of Ingredients 10

11 oz 4 links spicy chicken Italian sausage
1 lb butternut squash (peeled and diced)
1 tbsp whipped butter
10 oz pasta (wheat or gluten-free)
1/4 cup shallots (minced)
3 cloves garlic (minced)
2 cups baby spinach (roughly chopped)
2 tbsp fresh shaved parmesan cheese
4 sage leaves (sliced thin)
kosher salt and freshly ground black pepper (to taste)

Steps:

  • Bring a large pot of salted water to a boil. Add butternut squash and cook until soft.
  • Remove squash with a slotted spoon and place in a blender, blend until smooth.
  • Add pasta to the boiling water and cook according to package directions for al dente, reserving at least 1 cup of the pasta water before draining.
  • Meanwhile, in a large deep non-stick skillet, sauté sausage over medium heat until browned, breaking up with a spoon as it cooks. When cooked through, set aside on a plate.
  • Reduce heat to medium-low and melt the butter, sauté the shallots and garlic until soft and golden, about 5 - 6 minutes.
  • Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little of the reserved pasta water (I used about 1 cup) to thin out the sauce to your liking.
  • Add baby spinach and stir in parmesan cheese and sage. Toss in cooked pasta and sausage and mix until well coated.
  • Serve with additional parmesan cheese on the side if desired.

Nutrition Facts : ServingSize 1 1/4 cups, Calories 362 kcal, CarbohydrateContent 55 g, ProteinContent 20 g, FatContent 8 g, SodiumContent 419 mg, FiberContent 5 g, SugarContent 1 g, SaturatedFatContent 2 g, CholesterolContent 53 mg

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