MICROWAVE BUTTERNUT SQUASH RECIPES

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MICROWAVE BUTTERNUT SQUASH RECIPE | ALLRECIPES



Microwave Butternut Squash Recipe | Allrecipes image

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

2 butternut squash, peeled and sliced
2 onions, sliced into thin slivers
2 tablespoons butter
salt and ground black pepper to taste

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 …



Butternut squash & sage macaroni cheese - BBC Good … image

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

1 large butternut squash, deseeded and cut into chunks
2 tsp olive oil, plus a drizzle
1 onion, finely chopped
15 sage leaves, 6 finely chopped
85g butter
85g plain flour
2 tsp English mustard powder
1l semi-skimmed milk
250g pack extra mature or mature cheddar, grated
50g parmesan (or vegetarian alternative), finely grated
450g macaroni

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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