HONEY NUT BUTTERNUT SQUASH RECIPES
ROASTED BUTTERNUT SQUASH SOUP RECIPE | BBC GOOD FOOD
James Martin tops his squash soup with crispy pancetta and toasted pine nuts for added texture and a dinner party feel
Provided by James Martin
Categories Lunch, Soup
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the pancetta in a frying pan and fry until crispy. Set aside. Put the squash, onion and garlic in a large roasting tin. Add the honey and rosemary, then roast for about 30 mins, turning squash halfway through, until cooked, tender and golden brown.
- Remove tin from the oven, take out the rosemary and discard. Transfer contents of tin to a food processor with the stock, wine, cream and lemon juice. Season, then blend until smooth.
- Transfer mixture to a large saucepan and reheat. Divide soup between individual bowls and top with a sprinkle of pine nuts and pancetta. Serve with Goat's cheese & rosemary tarts if you like (see Goes well with...').
Nutrition Facts : Calories 342 calories, FatContent 21 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 24 grams carbohydrates, SugarContent 15 grams sugar, FiberContent 5 grams fiber, ProteinContent 12 grams protein, SodiumContent 0.83 milligram of sodium
HASSELBACK BUTTERNUT SQUASH RECIPE: HOW TO MAKE IT
Squash makes the perfect holiday side dish, especially when it's Hasselback butternut squash! The thin slits cut into each half allow the butter, maple syrup, brown sugar and ground chipotle mixture to get in every single nook and cranny. This is one side that everyone at your holiday table will be excited to gobble up! —Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Side Dishes
Total Time 01 hours 05 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. Peel squash. Cut lengthwise in half; remove and discard seeds. Place squash, cut side down, in a 13x9-in. baking pan or shallow roasting pan. Drizzle with oil and sprinkle with salt. Bake, uncovered, 20 minutes. Let cool 15 minutes., Cut squash crosswise into 1/8-in. slices, leaving them intact at the bottom. Combine next 4 ingredients; brush over squash. Bake until tender, 30-40 minutes longer. If desired, top with fried sage leaves.
Nutrition Facts : Calories 236 calories, FatContent 9g fat (3g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 127mg sodium, CarbohydrateContent 42g carbohydrate (14g sugars, FiberContent 10g fiber), ProteinContent 3g protein.
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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.
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Calories 302 calories per serving
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Reviews 5
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