HOW TO PUREE BUTTERNUT SQUASH RECIPES

Name: Butternut Squash Puree
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 12 servings
Ingredients: 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

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

Ingredients

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!

BUTTERNUT SQUASH PUREE RECIPE | FOOD NETWORK KITCHEN ...

Butternut Squash Puree Recipe | Food Network Kitchen ... image

Provided by Food Network Kitchen

Categories side-dish

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

2 butternut squash (about 1 pound each)
4 tablespoons softened butter, divided
Salt and pepper, to taste
1 orange, zested
3 tablespoons orange blossom honey
Pinch ground cinnamon

Steps:

Halve the squash lengthwise and remove the seeds and strings. Rub the insides with 2 tablespoons softened butter; season with salt and pepper. Place on a roasting pan, skin side down. Bake in a preheated 350-degree oven for 30 to 40 minutes or until fork tender. Remove the squash from the oven, scoop out the flesh and place in a food processor. Add the orange zest, honey and remaining 2 tablespoons of butter. Puree until smooth. Add a pinch of salt and cinnamon. Pulse a few times to incorporate.

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BUTTERNUT SQUASH MAC AND CHEESE RECIPE | RACHAEL RAY ...

I know it sounds odd, but my girl LOVED butternut squash! This dog might even go for it before a steak, especially if there were also pasta and cheese involved in the deal!
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Reviews 4.2
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Drain cooked pasta well and combine with sauce. Serve alongside chicken sammies and top with thyme leaves picked from remaining sprigs (Boo would also have a little extra sprinkle of that cheese, please!)

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BUTTERNUT SQUASH SOUP RECIPE: HOW TO MAKE IT

This deep golden soup is as pretty as it is yummy. If you'd like, you can intensify the garlic flavor by adding an extra bulb. The garlic is what really flavors this soup. -Linda Rose Proudfoot, Huntington, Connecticut
From tasteofhome.com
Reviews 4.3
Total Time 01 hours 55 minutes
Category Dinner, Lunch
Calories 203 calories per serving

Preheat oven to 350°. Cut squash into eight large pieces. Place cut side up in a 15x10x1-in. baking pan. Cut 1/4 in. off tops of onion and garlic bulbs (the end that comes to a closed point)., Place cut side up in baking pans. Brush with oil; sprinkle with thyme. Cover tightly and bake 1-1/2 to 2 hours or until vegetables are very tender. Uncover and let stand until lukewarm. , Remove peel from squash and onions; remove soft garlic from skins. In a large bowl, combine vegetables, broth and cream. Puree in small batches in a blender until smooth; transfer to a large saucepan. Add parsley, salt and pepper; heat through (do not boil). Garnish with thyme if desired.

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BUTTERNUT SQUASH SOUP | RECIPES | WW USA

Nice and simple: a puree of squash and apples with just a hint of fall spice. Serve hot, chilled or at room temperature.
From weightwatchers.com
Total Time 29 minutes
Cuisine American
Calories 22 kcal per serving

Serving size: about 3/4 cup

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BEST BUTTERNUT SQUASH RAVIOLI RECIPE - HOW TO MAKE ...

A homemade ravioli is filled with a simple butternut squash filling for the most comforting dinner.
From delish.com
Reviews 4.3
Total Time 2 hours 5 minutes
Category date night, dinner party, romantic meals, Thanksgiving, dinner, main dish
Cuisine Italian

In a medium bowl, whisk together flour and salt. Pour flour mixture out onto a clean surface. Using your hands, make a well in center of flour. Crack eggs into well and use a fork to slowly whisk flour into eggs until a shaggy dough forms. Use your hands to knead dough until smooth and no longer sticky, about 5 minutes. Add flour to surface as necessary to keep dough from sticking. Wrap dough tightly in plastic wrap and refrigerate for at least 1 hour. When ready to roll pasta, cut dough into quarters. Wrap all but 1 back in plastic wrap and place back in refrigerator. On a lightly floured surface, roll uncovered dough into a long rectangle about 1/4” thick. Set pasta maker to widest setting and pass the rolled out dough through 2 times. Fold short ends of dough to meet in center of rectangle, then fold in half so that the dough is in quarters. Roll out again so the dough is 1/4” thick, then pass through pasta maker 2 more times. Reduce setting by one degree. Repeat process of folding and then rolling through machine 2 to 3 times before going to the next setting. Repeat this process all the way to the thinnest setting. If your pasta sheet becomes too long to work with, cut it in half. Repeat with remaining dough in refrigerator. Keep rolled out dough covered with a clean kitchen towel. In a large bowl, combine butternut squash puree, Parmesan, ricotta, and brown sugar. Season with salt and pepper. Lay one piece of dough out on a lightly floured surface. Spoon about 1 tablespoon of filling every 1 inch. If you pasta sheet is wide enough, make 2 rows of filling. Using your finger, lightly wet in between each pile of filling with water. Gently lay a second piece of dough over top and press between filling to seal, making sure there is as little air in pockets as possible. Using a pasta cutter or pizza wheel, cut between each pocket to make individual ravioli. Repeat with remaining dough and filling. Refrigerate until ready to cook. In a large skillet over medium heat, melt butter and cook until foamy. Reduce heat to medium-low and continue to cook until butter starts to smell nutty, turns a deep golden, and the bubbling starts slowing down, about 4 minutes. Add garlic, sage, and thyme and cook until fragrant, 1 minute, then remove pan from heat. In a large pot of boiling salted water, working in batches, add ravioli and cook until tender, about 1 1/2 minutes. Use a spider to remove from water and place directly in brown butter. Gently toss to coat. Serve warm with Parmesan.

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A satisfying veggie supper that gives a basic risotto recipe an autumnal twist
From bbcgoodfood.com
Total Time 50 minutes
Category Dinner, Main course
Cuisine Italian
Calories 609 calories per serving

At the same time, gently fry the whole sage leaves in a little olive oil until crisp, then set aside on kitchen paper. When the squash is cooked, mash half of it to a rough purée and leave half whole. When the risotto is just done, stir through the purée, then add the cheese and remaining butter and leave to rest for a few minutes. Serve the risotto scattered with the whole chunks of squash and the crisp sage leaves.

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When the weather turns cold, get cozy with a bowl of this butternut squash soup. This recipe is super easy. The cream adds richness, but if you're looking to cut calories, it can be omitted. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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Reviews 5
Total Time 30 minutes
Category Lunch
Calories 157 calories per serving

In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in squash, broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan. Add cream; cook and stir until heated through. If desired, garnish with additional heavy whipping cream and crispy sage.

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Not only is roasted butternut squash a perfect side dish, it’s perfect to add to rice bowls or to top hearty salads. We enjoy it cold and often save some for the following day to add to salad for lunch. If you’ve got lots leftover, make soup. Throw leftover roasted squash into a blender with a splash or two of stock and blend. This recipe can be used for other varieties of winter squash. Simply substitute other winter squash varieties for butternut squash in our recipe below.
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Total Time 1 hours 0 minutes
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Calories 203 per serving

Bake squash, turning once and rotating pans once, until edges are lightly browned and centers are tender; 40 to 45 minutes. (Since ovens can often run hotter than you have heated them to, check the squash every so often to make sure they are not roasting quicker than expected).

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At the same time, gently fry the whole sage leaves in a little olive oil until crisp, then set aside on kitchen paper. When the squash is cooked, mash half of it to a rough purée and leave half whole. When the risotto is just done, stir through the purée, then add the cheese and remaining butter and leave to rest for a few minutes. Serve the risotto scattered with the whole chunks of squash and the crisp sage leaves.

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In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in squash, broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan. Add cream; cook and stir until heated through. If desired, garnish with additional heavy whipping cream and crispy sage.

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CINNAMON ROASTED BUTTERNUT SQUASH

Bake squash, turning once and rotating pans once, until edges are lightly browned and centers are tender; 40 to 45 minutes. (Since ovens can often run hotter than you have heated them to, check the squash every so often to make sure they are not roasting quicker than expected).

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Butternut Squash Soup with Ginger
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