HOW TO MAKE BABY FOOD BUTTERNUT SQUASH RECIPES
EASY TO MAKE BUTTERNUT SQUASH SOUP RECIPE - FOOD.COM
This soup is another of Heather's recipes it is delicious. I'm not a big fan of squash but I love this soup. It's really quick and easy to make with a big taste. Do not leave out the yogurt it enhances this soup.
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large pan, combine the squash, stock, onions and bay leaf, bringing to a boil.
- Cover the pot and reduce the heat to low, simmer for 20 minutes or until squash is tender, then remove from heat.
- Take out the bayleaf and pour into a blender or food processor, puree the soup in batches until smooth.
- If necessary, return to pan and reheat gently.
- Season with 1/4 tsp of fresh grated nutmeg, sea salt and freshly ground black pepper.
- Ladle into soup bowls and swirl 2 tablespoon of yogurt into each bowl, sprinkle with the remaining nutmeg and enjoy.
Nutrition Facts : Calories 195.9, FatContent 2.9, SaturatedFatContent 0.8, CholesterolContent 6.3, SodiumContent 456.5, CarbohydrateContent 37.8, FiberContent 5.3, SugarContent 10.6, ProteinContent 8.1
STUFFED BUTTERNUT SQUASH RECIPES | BBC GOOD FOOD
Serve a whole squash by stuffing it with fillings and roasting in the oven. Our butternut recipes include flavourful vegetarian options and main meals.
Provided by Good Food team
Number Of Ingredients 1
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BAKED BUTTERNUT SQUASH RECIPE: HOW TO MAKE IT
Take advantage of fabulous fall produce and roast this scrumptious side. Lightly seasoned with cinnamon, nutmeg and brown sugar, this is my favorite baked butternut squash recipe—it could almost be dessert! —Heidi Vawdrey, Riverton, Utah
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Category Side Dishes
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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.
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- 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!
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Reviews 4.8
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- Cut it into portions, carefully lift out and serve with a handful of rocket drizzled with the dressing.
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BUTTERNUT SQUASH LASAGNE | SAINSBURY'S RECIPES
Made with butternut squash sheets instead of pasta, this pork lasagne is a tasty alternative to the classic
From recipes.sainsburys.co.uk
Total Time 100 minutes
Calories 253 calories per serving
From recipes.sainsburys.co.uk
Total Time 100 minutes
Calories 253 calories per serving
Preheat the oven to 200°C/gas mark 6. Heat the oil in a large frying pan and cook the diced onions for 5 minutes until softened. Add the pork mince and fry for a further 5 minutes, until browned all over. Stir in the mushrooms and cook for 3-4 minutes or until softened.
Pour ¾ of the tomato and mascarpone sauce into the frying pan, followed by the tin of chopped tomatoes and sage. Simmer for 5-6 minutes, until slightly thickened. Add the spinach and cook until wilted. Mix well to ensure it is covered with sauce.
Begin to layer the lasagne in an ovenproof baking dish. Start with a layer of the pork mixture then cover with a layer of butternut squash lasagne sheets. Repeat this until the mix is used up, ensuring the butternut squash is the final layer.
Top with the remaining tomato and mascarpone sauce and a generous topping of parmesan cheese. Bake in the oven for 45-50 minutes until a golden brown crust has formed. Take out of the oven and allow to sit loosely covered with foil for 15 minutes. Serve alongside the salad leaves.
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