SAUTEED BUTTERNUT SQUASH CUBES RECIPES

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BUTTERNUT SQUASH SOUP RECIPE | ALLRECIPES



Butternut Squash Soup Recipe | Allrecipes image

Delicious and very easy to make. You can use 3 to 4 cups of chicken broth instead of the water and bouillon cubes. Also works well with half as much cream cheese if you don't want it too rich.

Provided by Mary

Categories     Butternut Squash Soup

Total Time 1 hours 0 minutes

Prep Time 25 minutes

Cook Time 35 minutes

Yield 6 servings

Number Of Ingredients 9

6 tablespoons chopped onion
4 tablespoons margarine
6 cups peeled and cubed butternut squash
3 cups water
4 cubes chicken bouillon
½ teaspoon dried marjoram
¼ teaspoon ground black pepper
⅛ teaspoon ground cayenne pepper
2 (8 ounce) packages cream cheese

Steps:

  • In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
  • Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.

Nutrition Facts : Calories 397.5 calories, CarbohydrateContent 20.2 g, CholesterolContent 82.5 mg, FatContent 33.4 g, FiberContent 3 g, ProteinContent 7.7 g, SaturatedFatContent 17.7 g, SodiumContent 1081.4 mg, SugarContent 3.7 g

EASY BUTTERNUT SQUASH RAVIOLI | ALLRECIPES



Easy Butternut Squash Ravioli | Allrecipes image

These easy butternut squash ravioli are a terrific way to use up leftover roasted butternut squash. They can stand in equally well as either the ideal appetizer or as an elegant main dish for dinner. The secret? Wonton wrappers instead of pasta make these ravioli incredibly easy.

Provided by Chef John

Categories     Appetizers and Snacks

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 12

1 cup mashed, cooked butternut squash
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 pinch cayenne pepper
½ cup mascarpone cheese
1 egg yolk
⅓ cup grated Parmesan cheese
1 (16 ounce) package round wonton wrappers
2 tablespoons butter
1 clove garlic, unpeeled
chopped fresh sage to taste
1 tablespoon grated Parmesan cheese, or to taste

Steps:

  • Place cooked squash into a mixing bowl. Add salt, black pepper, and cayenne pepper. Stir in mascarpone cheese, egg yolk, and 1/3 cup Parmesan cheese, mixing until the filling is smoothly combined.
  • Place a wonton wrapper onto a working surface. Wet the tip of a finger in water, and run it all along the outer edge of the wonton skin to moisten. Place about 1 teaspoon of filling in the center of the wonton. Fold the wonton in half to make a half-moon shape, and press the edges to seal. Repeat with the remaining wonton wrappers.
  • Place a deep skillet over medium-low heat. Stir in butter and unpeeled clove of garlic. Meanwhile, bring a saucepan of lightly salted water to a boil.
  • Drop the filled raviolis into the boiling water, a few at a time, and cook until they float to the top, about 2 minutes. Drain the raviolis, and transfer them to the skillet. Turn the heat under the skillet up to medium-high, and cook just until the raviolis are infused with garlic flavor, about 2 or 3 more minutes. Sprinkle with chopped sage, more black pepper, and extra Parmesan cheese to taste.

Nutrition Facts : Calories 377.7 calories, CarbohydrateContent 47.4 g, CholesterolContent 79 mg, FatContent 15.9 g, FiberContent 2.4 g, ProteinContent 11.5 g, SaturatedFatContent 8.5 g, SodiumContent 741.7 mg, SugarContent 0.7 g

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