BEEF AND BUTTERNUT SQUASH STEW RECIPE - FOOD NETWORK
Provided by Giada De Laurentiis
Categories main-dish
Total Time 1 hours 45 minutes
Prep Time 15 minutes
Cook Time 1 hours 30 minutes
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread alongside.
BUTTERNUT SQUASH AND SPINACH LASAGNA ROLLS - SKINNYTASTE
Butternut Squash Lasagna Roll Ups with Spinach are made with a creamy butternut-parmesan sauce baked in the oven until melted and hot – trust me, you want these in your life!
Provided by Gina
Categories Dinner
Total Time 90 minutes
Prep Time 30 minutes
Cook Time 60 minutes
Yield 9
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil.
- Add butternut squash and cook until soft.
- Remove squash with a slotted spoon, reserve about 1 cup of the water and set aside, then blend until smooth with an immersion blender, adding 1/4 cup of the reserved liquid to thin out.
- Meanwhile, in a large deep non-stick skillet, add the oil, sauté the shallots and garlic over medium-low heat until soft and golden, about 4 to 5 minutes. Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little more of the reserved water to thin out to your liking. Stir in 2 1/2 tablespoons of the parmesan cheese and set aside.
- Preheat oven to 350°F.
- Ladle about 1/2 cup butternut sauce sauce on the bottom of a 9 x 12 baking dish.
- Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl.
- Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry.
- Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
- Ladle about 1 cup of sauce over the noodles in the baking dish and top each one with 1 tbsp Italian cheese blend.
- Put foil over baking dish and bake for 40 minutes, or until cheese melts and everything is hot and bubbly. Top with parsley and serve.
- To serve, ladle a little extra sauce on the plate and top with lasagna roll.
Nutrition Facts : ServingSize 1 lasagna roll, Calories 227 kcal, CarbohydrateContent 29 g, ProteinContent 16 g, FatContent 5 g, SaturatedFatContent 2.5 g, CholesterolContent 30 mg, SodiumContent 265 mg, FiberContent 3 g, SugarContent 3 g
More about "picture of summer squash recipes"
BEEF AND BUTTERNUT SQUASH STEW RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 45 minutes
Category main-dish
Cuisine american
Reviews 4.7
Total Time 1 hours 45 minutes
Category main-dish
Cuisine american
- In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread alongside.
See details
BUTTERNUT SQUASH AND SPINACH LASAGNA ROLLS - SKINNYTASTE
Butternut Squash Lasagna Roll Ups with Spinach are made with a creamy butternut-parmesan sauce baked in the oven until melted and hot – trust me, you want these in your life!
From skinnytaste.com
Reviews 4.6
Total Time 90 minutes
Category Dinner
Cuisine American, Italian
Calories 227 kcal per serving
From skinnytaste.com
Reviews 4.6
Total Time 90 minutes
Category Dinner
Cuisine American, Italian
Calories 227 kcal per serving
- To serve, ladle a little extra sauce on the plate and top with lasagna roll.
See details
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Cheesy baked spaghetti squash and baby spinach – a comforting, cheesy dish, without the guilt. Perfect for Meatless Mondays or any day of the week!
From skinnytaste.com
Reviews 4.8
Total Time 105 minutes
Category Dinner, Side Dish
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Calories 165 kcal per serving
From skinnytaste.com
Reviews 4.8
Total Time 105 minutes
Category Dinner, Side Dish
Cuisine American
Calories 165 kcal per serving
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BUTTERNUT SQUASH AND SPINACH LASAGNA ROLLS - SKINNYTASTE
Butternut Squash Lasagna Roll Ups with Spinach are made with a creamy butternut-parmesan sauce baked in the oven until melted and hot – trust me, you want these in your life!
From skinnytaste.com
Reviews 4.6
Total Time 90 minutes
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Calories 227 kcal per serving
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Reviews 4.6
Total Time 90 minutes
Category Dinner
Cuisine American, Italian
Calories 227 kcal per serving
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See details
BAKED SPAGHETTI SQUASH AND CHEESE RECIPE - SKINNYTASTE
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From skinnytaste.com
Reviews 4.8
Total Time 105 minutes
Category Dinner, Side Dish
Cuisine American
Calories 165 kcal per serving
From skinnytaste.com
Reviews 4.8
Total Time 105 minutes
Category Dinner, Side Dish
Cuisine American
Calories 165 kcal per serving
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