BUTTERNUT SQUASH SKILLET RECIPES

Name: Skillet Lasagna with Butternut Squash
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 12-ounce package frozen chopped butternut or winter squash, thawed; 1 cup part-skim ricotta cheese; 1 cup grated parmesan and/or pecorino romano cheese (about 2 ounces); 1 teaspoon chopped fresh rosemary; Pinch of freshly grated nutmeg; 2 cups jarred marinara sauce; 1/2 cup chopped fresh basil; 6 no-boil lasagna noodles; 2 cups shredded part-skim mozzarella (about 8 ounces)

SKILLET LASAGNA WITH BUTTERNUT SQUASH RECIPE | FOOD ...

Skillet Lasagna with Butternut Squash Recipe | Food ... image

Provided by Food Network Kitchen

Categories main-dish

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 12-ounce package frozen chopped butternut or winter squash, thawed
1 cup part-skim ricotta cheese
1 cup grated parmesan and/or pecorino romano cheese (about 2 ounces)
1 teaspoon chopped fresh rosemary
Pinch of freshly grated nutmeg
2 cups jarred marinara sauce
1/2 cup chopped fresh basil
6 no-boil lasagna noodles
2 cups shredded part-skim mozzarella (about 8 ounces)

Steps:

Combine the squash, ricotta, 3/4 cup parmesan, the rosemary and nutmeg in a medium bowl. In another bowl, combine the marinara sauce and basil.
Spread 1/2 cup of the marinara in a large nonstick skillet. Cover with 2 lasagna noodles. Spread half of the ricotta mixture on top of the noodles, then sprinkle with one-third of the mozzarella. Add another layer of noodles, the remaining ricotta mixture, 1 cup marinara and half of the remaining mozzarella. Top with the remaining 2 noodles, then the remaining marinara and mozzarella. Sprinkle with the remaining 1/4 cup parmesan.
Cover and cook over medium-low heat until the pasta is tender and the cheese is melted, about 20 minutes. (Check halfway through: If the edges seem dry, add up to 1/2 cup water.) Let rest 5 minutes before serving.

Nutrition Facts : Calories 648 calorie, FatContent 28 grams, SaturatedFatContent 15 grams, CholesterolContent 85 milligrams, SodiumContent 1382 milligrams, CarbohydrateContent 58 grams, FiberContent 5 grams, ProteinContent 44 grams

SPAGO BUTTERNUT SQUASH SOUP - TOP SECRET RECIPES

Spago Butternut Squash Soup - Top Secret Recipes image

There are several delicious variations of Wolfgang Puck's butternut squash soup recipe floating around, but as far as I can tell no version comes close to duplicating the amazing stuff served at his flagship restaurant. At the Las Vegas Spago in Caesar's Palace I recently slurped up the slightly sweetened, pale amber masterpiece with the perfect combination of spices, and then finagled two bowls to go. Since the soup is completely smooth, running it through a strainer revealed no solid evidence of ingredients; only black specks of various spices were visible. This one was not going to be easy. After many attempts at the butternut soup recipe, I finally recreated the subtle background flavors with chopped leek slowly sweated in butter, and one gala apple. I discovered that the apple contributes a perfect sweetness. The rest was easy: poach the leek, squash, and apple in broth until soft; blend everything until smooth; then reheat with the cream and just a little brown sugar. This Wolfgang Puck butternut squash soup recipe is my new favorite. Find more famous soup recipes here. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 55 minutes0S

Prep Time 27 minutes30S

Cook Time 27 minutes30S

Ingredients

Nutrition Facts : Calories 302 calories

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