HOW TO STORE BUTTERNUT SQUASH IN FREEZER RECIPES

BUTTERNUT SQUASH RISOTTO | SAINSBURY'S RECIPES

Butternut squash risotto | Sainsbury's Recipes image

Stick this vegetarian butternut squash and pea risotto in the freezer so you always have supper to hand

Provided by Sainsbury's

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 8

Number Of Ingredients 8

Ingredients

olive oil
butternut squash, peeled, deseeded and cut into cubes
onion, peeled and finely chopped
garlic, crushed
low-salt vegetable stock cubes
arborio risotto rice
frozen garden peas
pack fresh dill, chopped

Steps:

Heat the oil in a large pan. Add the butternut squash and cook for 5 mins, stirring over a medium heat. Add the onion and garlic and cook for a further 5 mins until the onion is translucent. Meanwhile make up 2 litres of stock using the stock cubes.

Add the rice and stir for 1 min to heat, then add a ladleful of stock and stir. Cook until the rice absorbs the stock before adding more, a ladleful at a time. Continue cooking for 10-15 mins, stirring, until the rice is almost cooked and all of the stock has been absorbed.

Stir in the peas and dill. Cool half the rice on a baking sheet and when cold put into a freezerproof container and freeze for up to 3 months. Defrost thoroughly and reheat until piping hot.

Cook the remaining rice for a further 4-5 mins until just tender. Season with freshly ground black pepper and serve. Top with parmesan shavings, if desired.

Nutrition Facts : Calories 299 calories, FatContent 2.6 grams, SaturatedFatContent 0.4 grams, SugarContent 8.0 grams, SodiumContent 100.0 milligrams salt, CarbohydrateContent 58.0 grams, FiberContent 5.2 grams, ProteinContent 8.5 grams

APPLE CINNAMON BUTTERNUT SQUASH SOUP - BETTYCROCKER.C…

Apple Cinnamon Butternut Squash Soup - BettyCrocker.c… image

This apple cinnamon butternut squash soup is perfect for fall, and a fresh twist on the classic belly-warmer. Nothing says you got fall under your thumb more than this deliciously interesting soup, made with love!

Provided by Betty Crocker Kitchens

Total Time 45 minutes

Prep Time 25 minutes

Yield 8

Number Of Ingredients 11

Ingredients

8 cups cubed seeded peeled butternut squash (2 medium)
1 large apple, peeled, chopped
1 large onion, cut into 1-inch pieces
2 tablespoons packed brown sugar
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/8 teaspoon pepper
3 cups Progresso™ chicken broth (from 32-oz carton)
3/4 cup milk
1 container (6 oz) Greek Fat Free plain yogurt
2 tablespoons chopped fresh chives

Steps:

In Dutch oven, mix squash, apple, onion, brown sugar, salt, cinnamon and pepper. Add broth. Cover; heat to boiling over medium-high heat. Reduce heat; simmer about 20 minutes or until squash is tender.
In blender or food processor, place one-third of mixture. Cover; blend until smooth. Repeat twice to use up remaining soup. Return to Dutch oven, stir in milk and yogurt. Heat over low heat, stirring occasionally, just until heated through. Ladle into bowls; sprinkle with chives.

Nutrition Facts : Calories 130 , CarbohydrateContent 25 g, CholesterolContent 0 mg, FatContent 0 , FiberContent 2 g, ProteinContent 4 g, SaturatedFatContent 0 g, ServingSize 1 Serving, SodiumContent 570 mg, SugarContent 15 g, TransFatContent 0 g

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BUTTERNUT SQUASH RISOTTO | SAINSBURY'S RECIPES

Stick this vegetarian butternut squash and pea risotto in the freezer so you always have supper to hand
From recipes.sainsburys.co.uk
Total Time 40 minutes
Cuisine European
Calories 299 calories per serving

Heat the oil in a large pan. Add the butternut squash and cook for 5 mins, stirring over a medium heat. Add the onion and garlic and cook for a further 5 mins until the onion is translucent. Meanwhile make up 2 litres of stock using the stock cubes.

Add the rice and stir for 1 min to heat, then add a ladleful of stock and stir. Cook until the rice absorbs the stock before adding more, a ladleful at a time. Continue cooking for 10-15 mins, stirring, until the rice is almost cooked and all of the stock has been absorbed.

Stir in the peas and dill. Cool half the rice on a baking sheet and when cold put into a freezerproof container and freeze for up to 3 months. Defrost thoroughly and reheat until piping hot.

Cook the remaining rice for a further 4-5 mins until just tender. Season with freshly ground black pepper and serve. Top with parmesan shavings, if desired.

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APPLE CINNAMON BUTTERNUT SQUASH SOUP - BETTYCROCKER.C…

This apple cinnamon butternut squash soup is perfect for fall, and a fresh twist on the classic belly-warmer. Nothing says you got fall under your thumb more than this deliciously interesting soup, made with love!
From bettycrocker.com
Reviews 4.5
Total Time 45 minutes
Calories 130 per serving

In blender or food processor, place one-third of mixture. Cover; blend until smooth. Repeat twice to use up remaining soup. Return to Dutch oven, stir in milk and yogurt. Heat over low heat, stirring occasionally, just until heated through. Ladle into bowls; sprinkle with chives.

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