SQUASH BABY FOOD 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

COCONUT & SQUASH DHANSAK RECIPE | BBC GOOD FOOD

Coconut & squash dhansak recipe | BBC Good Food image

This quick and easy vegetarian curry is perfect for a healthy weeknight dinner – with butternut squash, coconut milk, lentils and spinach

Provided by Cassie Best

Categories Dinner, Main course, Vegetable

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 10

Ingredients

1 tbsp vegetable oil
500g butternut squash (about 1 small squash), peeled and chopped into bite-sized chunks (or buy a pack of ready-prepared to save time), see tip, below left
100g frozen chopped onions
4 heaped tbsp mild curry paste (we used korma)
400g can chopped tomatoes
400g can light coconut milk
mini naan bread, to serve
400g can lentils, drained
200g bag baby spinach
150ml coconut yogurt (we used Rachel’s Organic), plus extra to serve

Steps:

Heat the oil in a large pan. Put the squash in a bowl with a splash of water. Cover with cling film and microwave on High for 10 mins or until tender. Meanwhile, add the onions to the hot oil and cook for a few mins until soft. Add the curry paste, tomatoes and coconut milk, and simmer for 10 mins until thickened to a rich sauce.
Warm the naan breads in a low oven or in the toaster. Drain any liquid from the squash, then add to the sauce with the lentils, spinach and some seasoning. Simmer for a further 2-3 mins to wilt the spinach, then stir in the coconut yogurt. Serve with the warm naan and a dollop of extra yogurt.

Nutrition Facts : Calories 320 calories, FatContent 17 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 29 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 7 grams fiber, ProteinContent 9 grams protein, SodiumContent 1 milligram of sodium

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