ROASTED BUTTERNUT SQUASH SOUP RECIPE RECIPES

Name: Roasted Butternut Squash Salad with Warm Cider Vinaigrette
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 4 servings
Ingredients: 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced; Good olive oil; 1 tablespoon pure maple syrup; Kosher salt and freshly ground black pepper; 3 tablespoons dried cranberries; 3/4 cup apple cider or apple juice; 2 tablespoons cider vinegar; 2 tablespoons minced shallots; 2 teaspoons Dijon mustard; 4 ounces baby arugula, washed and spun dry; 1/2 cup walnuts halves, toasted; 3/4 cup freshly grated Parmesan

ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE ...

Roasted Butternut Squash Salad with Warm Cider Vinaigrette ... image

Provided by Ina Garten

Categories side-dish

Total Time 43 minutes

Prep Time 15 minutes

Cook Time 28 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
Good olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
3/4 cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula, washed and spun dry
1/2 cup walnuts halves, toasted
3/4 cup freshly grated Parmesan

Steps:

Preheat the oven to 400 degrees F.
Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

Nutrition Facts : Calories 334, FatContent 19 grams, SaturatedFatContent 4 grams, CholesterolContent 17 milligrams, SodiumContent 762 milligrams, CarbohydrateContent 33 grams, FiberContent 5 grams, ProteinContent 11 grams, SugarContent 16 grams

BUTTERNUT SQUASH SOUP RECIPE - FOOD NETWORK

Butternut Squash Soup Recipe - Food Network image

For comfort in a bowl, ladle up some Butternut Squash Soup from Food Network Kitchen. You'll get a hearty blend of veggies, stock and nutmeg.

Provided by Food Network Kitchen

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 6

Ingredients

One 2- to 3-pound butternut squash, peeled and seeded
2 tablespoons unsalted butter
1 medium onion, chopped
6 cups chicken stock
Nutmeg
Salt and freshly ground black pepper

Steps:

Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

Nutrition Facts : Calories 125 calorie, FatContent 5 grams, SaturatedFatContent 2.5 grams, CholesterolContent 10 milligrams, SodiumContent 1044 milligrams, CarbohydrateContent 19 grams, FiberContent 3.5 grams, ProteinContent 3 grams, SugarContent 4 grams

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