BEST BUTTERNUT SQUASH RECIPES - OLIVEMAGAZINE
SPAGO BUTTERNUT SQUASH SOUP - TOP SECRET RECIPES
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
Nutrition Facts : Calories 302 calories
More about "butternut squash spiral recipes recipes"
ROASTED SPIRALIZED BUTTERNUT SQUASH NOODLES - SKINNYTASTE
From skinnytaste.com
Reviews 5
Total Time 25 minutes
Category Dinner, Lunch
Cuisine American
Calories 153 kcal per serving
- Roast until soft, 7 to 10 minutes.
QUINOA WITH ROASTED BUTTERNUT SQUASH RECIPE - FOOD NETWORK
Reviews 4.6
Total Time 1 hours 0 minutes
- Place the spinach in a large mixing bowl and toss with the hot squash until slightly wilted. Add the quinoa mixture and toss again. Serve warm or at room temperature.
BUTTERNUT SQUASH CHILI RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 50 minutes
Category Dinner, Lunch
Calories 261 calories per serving
- In a Dutch oven over medium heat, cook beef and onion, crumbling meat, until beef is no longer pink and onion is tender, 6-8 minutes., Add next 5 ingredients; cook 1 minute longer. Stir in water, both types of beans, diced tomatoes and tomato sauce. Bring to a boil; reduce heat. Stir in squash; simmer, covered, until squash is tender, 20-25 minutes. Stir in vinegar. , If desired, serve with chopped avocado, Greek yogurt and shredded mozzarella cheese.
VEGAN HASSELBACK VEGETABLE TART | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 90 minutes
Calories 363 calories per serving
Preheat the oven to 200°C/gas mark 6. Peel the carrots and parsnips. Using a sharp knife, cut the carrots and parsnips in half lengthways. Lay them with the flat side facing the chopping board and cut slits into the top side of them, roughly ½cm apart. Place these on a large baking sheet and drizzle over half the vegetable oil. Season with black pepper and then bake for 40-45 minutes, turning over halfway through, until soft.
Meanwhile, make the butternut squash purée. Heat the remaining oil over a medium heat in a pan and add the diced onion. Cook for 8-10 minutes until soft, then add the garlic and spices and cook for 2 minutes, until fragrant. Add the butternut squash and cook in the onion mixture for 2 minutes, then add the stock. Bring to the boil, then lower the heat and simmer for 15 minutes until the squash is tender.
Place a sieve over a bowl and drain the butternut squash. Put the butternut into a liquidiser and blend until smooth but still fairly thick – you want it to be able to hold its shape. If it's too thick and not blending properly, add 1 tbsp of the cooking liquid. Season and set aside.
Place the puff pastry on to a baking sheet and, using a sharp knife, cut a border around the edge roughly 2mm deep and 1cm from the sides, making sure not to cut all the way through. Bake for 6 minutes, until puffed up slightly, then carefully remove the top layer of the middle section to create a slightly hollowed area in the middle of the pastry. Spread the butternut squash purée over the centre, being careful not to cover the edges, then top with the chopped hazelnuts and roasted vegetables. Brush the edges of the pastry with the almond milk and the top of the vegetables with the agave. Sprinkle the thyme leaves over the vegetables. Place back in the oven for 15 minutes, until the pastry is golden brown.
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