MICROWAVE BUTTERNUT SQUASH RECIPE | ALLRECIPES
Butternut squash, onions, butter, salt, and pepper combine for a quick and delicious microwave dish.
Provided by Teresa
Categories Onion Side Dishes
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 6 servings
Number Of Ingredients 4
Steps:
- Place butternut squash and onions in a microwave-safe dish. Dot with butter; sprinkle with salt and pepper.
- Microwave at 50% power until tender, about 20 minutes.
Nutrition Facts : Calories 217.4 calories, CarbohydrateContent 46.9 g, CholesterolContent 10.2 mg, FatContent 4.3 g, FiberContent 8.1 g, ProteinContent 4.3 g, SaturatedFatContent 2.5 g, SodiumContent 69.7 mg, SugarContent 10.7 g
BUTTERNUT SQUASH & SAGE MACARONI CHEESE - BBC GOOD …
There's little more comforting than a homemade macaroni cheese. This version includes 1 of your 5-a-day, as well as a hint of sage.
Provided by Good Food team
Total Time 2 hours 5 minutes
Prep Time 25 minutes
Cook Time 1 hours 40 minutes
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Toss two-thirds of the butternut squash with the olive oil and seasoning, and roast for 20 mins until nearly tender (it will finish cooking later). Chop the remaining squash coarsely, put in a heatproof bowl with 100ml water and cover with cling film. Microwave on High for 8-10 mins until tender. Drain and mash.
- Fry the onion in a knob of butter until softened but not browned, about 5 mins. Stir in the chopped sage and cook for 1 min more, then add the remaining butter to melt. Stir in the flour and mustard powder, and cook for 1 min until it forms a paste. Gradually whisk in splashes of milk (you can add in bigger additions as you go) until you have a smooth sauce. Bubble, stirring constantly, for 3-5 mins until thickened. Take off the heat and whisk in the mashed squash, 200g of the cheddar and half the Parmesan. Season to taste.
- Cook the macaroni following pack instructions. Drain well, then stir into the sauce with the roasted squash. Tip into a baking dish and scatter with the remaining cheese and sage leaves. Can be made up to a day ahead at this point – cool and keep in the fridge. If freezing, don’t add the whole sage leaves.
- Heat oven to 180C/160C fan/gas 4 again. Splash the sage leaves with oil and bake for 40 mins until bubbling and golden on top.
Nutrition Facts : Calories 560 calories, FatContent 27 grams fat, SaturatedFatContent 15 grams saturated fat, CarbohydrateContent 55 grams carbohydrates, SugarContent 13 grams sugar, FiberContent 3 grams fiber, ProteinContent 23 grams protein, SodiumContent 1.1 milligram of sodium
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