SQUASH AND APPLE RECIPES RECIPES
BUTTERNUT SQUASH AND APPLE SOUP RECIPE | INA GARTEN | FOOD ...
Provided by Ina Garten
Total Time 1 hours 0 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 3 1/2 quarts
Number Of Ingredients 10
Steps:
- Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.
- Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.
- Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.
- Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.
BUTTERNUT SQUASH APPLE BAKE RECIPE: HOW TO MAKE IT
Even those who aren't fans of squash enjoy this side dish. Sweet slices of butternut squash are topped with apples covered in a cinnamon-sugar glaze for a quick and easy dinner accompaniment. —Ellie Klopping, Toledo, Ohio
Provided by Taste of Home
Categories Side Dishes
Total Time 60 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Layer squash and apples in a 13x9-in. baking dish coated with cooking spray. Mix brown sugar, flour and cinnamon; sprinkle over top. Drizzle with butter. , Bake, covered, until squash and apples are tender, 45-55 minutes.
Nutrition Facts : Calories 120 calories, FatContent 3g fat (2g saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 36mg sodium, CarbohydrateContent 25g carbohydrate (15g sugars, FiberContent 4g fiber), ProteinContent 1g protein. Diabetic exchanges 1 starch
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BUTTERNUT SQUASH SOUP RECIPES - BBC GOOD FOOD
Warm up with our butternut squash soup ideas, perfect for autumn and winter. Our easy recipes include scrumptious vegetarian and healthy options.
From bbcgoodfood.com
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SQUASH, SAGE & CHESTNUT ROLLS | VEGETABLE RECIPES | JAMIE ...
From jamieoliver.com
Total Time 1 hours 45 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 192 calories per serving
Total Time 1 hours 45 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 192 calories per serving
- Preheat the oven to 200ºC/400°F/gas 6.
- Deseed the squash and cut into 8 wedges, then place in a roasting tray and sprinkle over the chilli, drizzle with oil and season. Toss well, spread evenly and roast for 35 to 40 minutes. Remove and cool.
- Peel and finely chop the onion and garlic, pick the sage leaves and roughly chop the chestnuts. Finely grate the Parmesan.
- Add a drizzle of oil to a pan and place over a medium heat. Fry the onions for 10 minutes, until soft, then add the garlic, sage and chestnuts. Continue to fry for 3 to 4 minutes, then add to a large bowl.
- Remove the skin from the squash and mash the flesh together with the Parmesan, then season.
- Dust a clean surface with flour and roll your pastry into a 30cm x 45cm rectangle, about 5mm thick and cut into two equal pieces.
- Beat the egg, then brush the longer side of each piece of pastry with the egg. Place your filling down the centre, then fold the pastry over, using egg to seal the edges (press down with a fork).
- Cut each into 8 equal-sized pieces and place on a lined baking tray.
- Brush with the egg and bake for 20 to 25 minutes until crisp and golden.
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MUSHROOM SOUP | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
This mushroom soup looks really fancy, tastes incredible and takes no time at all – just 15 minutes.
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 366 calories per serving
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 366 calories per serving
- Ingredients out • Kettle boiled • Oven grill on high • Large lidded pan, medium heat • Griddle pan, high heat • Stick blender
- START COOKING Peel, halve and finely slice the onions and put them into the large pan with 2 tablespoons of olive oil.
- Crumble in the stock cube, add a pinch of sea salt and black pepper, strip in the thyme leaves and squash in 2 unpeeled cloves of garlic through a garlic crusher.
- De-stalk the chestnut mushrooms and place the tops on the griddle pan, turning when charred.
- Tear the chestnut stalks and portobellos into the onion pan, add the rice and cook for a couple of minutes. Pour in 1 litre of boiling water and boil with the lid on.
- Cut 4 slices of ciabatta at an angle and add to the griddle pan. When charred on both sides, rub with a halved garlic clove.
- Coarsely grate or slice the apple into matchsticks and toss with the roughly chopped parsley and a little lemon juice.
- Place the chestnut mushrooms on the toasts, crumble over the stilton and walnuts, then pop under the grill until the cheese is melted.
- Use the stick blender to purée the soup to a consistency you like, then season to taste, if needed, and swirl in the cream and truffle oil.
- Top the toasts with pinches of apple and parsley and serve on the side.
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SLOW-COOKER BUTTERNUT SQUASH SOUP RECIPE - PILLSBURY.COM
Add fresh apple for a twist on a classic restaurant favorite you can make your own kitchen with the help of the slow cooker. For extra ease, buy peeled and pre-cut squash—or DIY if you have time!
From pillsbury.com
Reviews 4.5
Total Time 4 hours 30 minutes
Calories 150 per serving
From pillsbury.com
Reviews 4.5
Total Time 4 hours 30 minutes
Calories 150 per serving
- Cover; cook on High heat setting about 5 minutes or until heated through.
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MUSHROOM SOUP | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
This mushroom soup looks really fancy, tastes incredible and takes no time at all – just 15 minutes.
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 366 calories per serving
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 366 calories per serving
- Ingredients out • Kettle boiled • Oven grill on high • Large lidded pan, medium heat • Griddle pan, high heat • Stick blender
- START COOKING Peel, halve and finely slice the onions and put them into the large pan with 2 tablespoons of olive oil.
- Crumble in the stock cube, add a pinch of sea salt and black pepper, strip in the thyme leaves and squash in 2 unpeeled cloves of garlic through a garlic crusher.
- De-stalk the chestnut mushrooms and place the tops on the griddle pan, turning when charred.
- Tear the chestnut stalks and portobellos into the onion pan, add the rice and cook for a couple of minutes. Pour in 1 litre of boiling water and boil with the lid on.
- Cut 4 slices of ciabatta at an angle and add to the griddle pan. When charred on both sides, rub with a halved garlic clove.
- Coarsely grate or slice the apple into matchsticks and toss with the roughly chopped parsley and a little lemon juice.
- Place the chestnut mushrooms on the toasts, crumble over the stilton and walnuts, then pop under the grill until the cheese is melted.
- Use the stick blender to purée the soup to a consistency you like, then season to taste, if needed, and swirl in the cream and truffle oil.
- Top the toasts with pinches of apple and parsley and serve on the side.
See details
SLOW-COOKER BUTTERNUT SQUASH SOUP RECIPE - PILLSBURY.COM
Add fresh apple for a twist on a classic restaurant favorite you can make your own kitchen with the help of the slow cooker. For extra ease, buy peeled and pre-cut squash—or DIY if you have time!
From pillsbury.com
Reviews 4.5
Total Time 4 hours 30 minutes
Calories 150 per serving
From pillsbury.com
Reviews 4.5
Total Time 4 hours 30 minutes
Calories 150 per serving
- Cover; cook on High heat setting about 5 minutes or until heated through.
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BUTTERNUT SQUASH APPLE CRANBERRY BAKE RECIPE - SIMPLY RECIPES
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