SQUASH BREAD RECIPE RECIPES

Name: Roasted Butternut Squash Bread Salad
Total time: 35 min
Yield: 4 servings
Ingredients: 1 butternut squash (about 2 pounds), peeled, seeded and cut into 1/2- to 1-inch wedges; 4 tablespoons olive oil; Kosher salt and black pepper; 1/2 teaspoon red-pepper flakes (optional); 3 (1-inch thick) slices country bread or round peasant loaf, torn into 1- to 1 1/2-inch pieces; 2 tablespoons tahini; 2 tablespoons lime juice; 1 teaspoon honey; 1/4 cup roughly chopped cilantro, parsley or dill, or a combination of all three (optional)

ROASTED BUTTERNUT SQUASH BREAD SALAD RECIPE - NYT COOKING

Roasted Butternut Squash Bread Salad Recipe - NYT Cooking image

This sheet-pan recipe is an easy way to get a hearty vegetarian meal on the table in under an hour. Inspired by panzanella, which traditionally provides new life for stale bread by tossing it with juicy tomatoes, this bread salad instead gets its moisture from an earthy tahini dressing. The creamy tahini is lightly sweetened with honey, which plays well with the buttery squash, while a flourish of fresh herbs adds a light, springy finish. This makes for a nice supper on its own, but it would also work well as a side to roasted chicken or fish.

Provided by Colu Henry

Total Time 35 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 butternut squash (about 2 pounds), peeled, seeded and cut into 1/2- to 1-inch wedges
4 tablespoons olive oil
Kosher salt and black pepper
1/2 teaspoon red-pepper flakes (optional)
3 (1-inch thick) slices country bread or round peasant loaf, torn into 1- to 1 1/2-inch pieces
2 tablespoons tahini
2 tablespoons lime juice
1 teaspoon honey
1/4 cup roughly chopped cilantro, parsley or dill, or a combination of all three (optional)

Steps:

Heat oven to 425 degrees. Line a large sheet pan with parchment paper or foil. In a large bowl, toss the squash with 2 tablespoons olive oil. Season well with salt, black pepper and red-pepper flakes (if using) and toss again. Spread the squash in an even layer on the sheet pan and roast until it begins to brown in spots, 10 to 15 minutes.
While the squash roasts, in the same bowl (no need to wipe it out), toss the bread with the remaining olive oil and season with salt and pepper. After the squash has roasted for 10 to 15 minutes, remove from the oven and turn the squash pieces over. Add the bread to the sheet pan. Roast 10 to 15 minutes more, turning the bread halfway through, until the croutons are golden and crisp and the squash is tender.
While the squash and croutons roast, whisk together the tahini, lime juice, honey and 2 tablespoons water. Season to taste with salt.
Arrange the squash and croutons on a platter or in a bowl and drizzle with the dressing. Scatter with the herbs, if using.

Nutrition Facts : @context http//schema.org, Calories 317, UnsaturatedFatContent 15 grams, CarbohydrateContent 37 grams, FatContent 18 grams, FiberContent 6 grams, ProteinContent 6 grams, SaturatedFatContent 3 grams, SodiumContent 651 milligrams, SugarContent 7 grams, TransFatContent 0 grams

YELLOW SQUASH AND ZUCCHINI GRATIN RECIPE: HOW TO MAKE IT

Yellow Squash and Zucchini Gratin Recipe: How to Make It image

This gratin is the perfect way to use up an abundance of summer squash. It's easy to prepare, takes just 10 minutes in the oven and serves up bubbly and delicious. —Jonathan Lawler, Greenfield, Indiana

Provided by Taste of Home

Categories Side Dishes

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2 tablespoons butter
2 medium zucchini, cut into 1/4-inch slices
2 medium yellow summer squash, cut into 1/4-inch slices
2 shallots, minced
1/2 teaspoon sea salt
1/4 teaspoon coarsely ground pepper
4 garlic cloves, minced
1/2 cup heavy whipping cream
1 cup panko bread crumbs, divided
1/2 cup grated Parmesan cheese, divided

Steps:

Preheat oven to 450°. In a large skillet, melt butter over medium heat; add zucchini, yellow squash and shallots. Sprinkle with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 4-6 minutes. Add garlic; cook 1 minute more., Add the cream; cook until thickened, 3-5 minutes. Remove from heat; stir in 1/2 cup bread crumbs and 1/4 cup cheese. Spoon mixture into a greased 11x7-in. or 2-qt. baking dish. Sprinkle with remaining bread crumbs and cheese. Bake until golden brown, 8-10 minutes.

Nutrition Facts : Calories 203 calories, FatContent 14g fat (8g saturated fat), CholesterolContent 39mg cholesterol, SodiumContent 357mg sodium, CarbohydrateContent 15g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

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BUTTERNUT SQUASH SOUP RECIPE | JAMIE OLIVER SOUP RECIPES

A totally delicious spiced squash soup, served with mega cheese on toast for dunking.
From jamieoliver.com
Total Time 55 minutes
Calories 266 calories per serving

1. Peel and finely chop the onions, carrots and garlic, then trim and finely chop the celery. Deseed and finely chop the chilli. Pick and finely chop the rosemary.
2. Heat a couple of lugs of olive oil in a large saucepan over a medium heat, add the sage leaves and fry for 30 seconds, or until crisp, then remove to kitchen paper.
3. Place the pan of flavoured oil back on the heat, add the onion, carrot, garlic, celery, chilli, rosemary and a good pinch of sea salt and black pepper, then cook gently for 10 minutes, or until sweet and soft.
4. Meanwhile, halve, deseed and rough chop the squash. When the time's up, add the squash and stock to the pan. Bring to the boil and simmer for 30 minutes.
5. For the croutons, drizzle a little olive oil over the ciabatta, pat it in, then finely grate and press some grated Parmesan on to each side. Place in a dry, non-stick pan and fry until golden on both sides.
6. When the squash is tender, whiz the soup with a stick blender or pour it into a blender and pulse to a smooth purée – leave it slightly chunky, if you prefer.
7. Season to perfection with salt and pepper, then divide between bowls, placing 2 croutons on top of each.
8. Sprinkle with a few crispy sage leaves and drizzle with a swirl of quality extra virgin olive oil, then serve.

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COCONUT & SQUASH DHANSAK RECIPE | BBC GOOD FOOD

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Category Dinner, Main course, Vegetable
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Calories 320 calories per serving

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.

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COCONUT & SQUASH DHANSAK RECIPE | BBC GOOD FOOD

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.

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ROASTED BUTTERNUT SQUASH BREAD SALAD RECIPE - NYT COOKING

This sheet-pan recipe is an easy way to get a hearty vegetarian meal on the table in under an hour. Inspired by panzanella, which traditionally provides new life for stale bread by tossing it with juicy tomatoes, this bread salad instead gets its moisture from an earthy tahini dressing. The creamy tahini is lightly sweetened with honey, which plays well with the buttery squash, while a flourish of fresh herbs adds a light, springy finish. This makes for a nice supper on its own, but it would also work well as a side to roasted chicken or fish.
From cooking.nytimes.com
Reviews 4
Total Time 35 minutes
Calories 317 per serving

Arrange the squash and croutons on a platter or in a bowl and drizzle with the dressing. Scatter with the herbs, if using.

See details

YELLOW SQUASH AND ZUCCHINI GRATIN RECIPE: HOW TO MAKE IT

This gratin is the perfect way to use up an abundance of summer squash. It's easy to prepare, takes just 10 minutes in the oven and serves up bubbly and delicious. —Jonathan Lawler, Greenfield, Indiana
From tasteofhome.com
Reviews 4.7
Total Time 35 minutes
Category Side Dishes
Cuisine North America, Midwest
Calories 203 calories per serving

Preheat oven to 450°. In a large skillet, melt butter over medium heat; add zucchini, yellow squash and shallots. Sprinkle with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 4-6 minutes. Add garlic; cook 1 minute more., Add the cream; cook until thickened, 3-5 minutes. Remove from heat; stir in 1/2 cup bread crumbs and 1/4 cup cheese. Spoon mixture into a greased 11x7-in. or 2-qt. baking dish. Sprinkle with remaining bread crumbs and cheese. Bake until golden brown, 8-10 minutes.

See details

BUTTERNUT SQUASH SOUP RECIPE | JAMIE OLIVER SOUP RECIPES

A totally delicious spiced squash soup, served with mega cheese on toast for dunking.
From jamieoliver.com
Total Time 55 minutes
Calories 266 calories per serving

1. Peel and finely chop the onions, carrots and garlic, then trim and finely chop the celery. Deseed and finely chop the chilli. Pick and finely chop the rosemary.
2. Heat a couple of lugs of olive oil in a large saucepan over a medium heat, add the sage leaves and fry for 30 seconds, or until crisp, then remove to kitchen paper.
3. Place the pan of flavoured oil back on the heat, add the onion, carrot, garlic, celery, chilli, rosemary and a good pinch of sea salt and black pepper, then cook gently for 10 minutes, or until sweet and soft.
4. Meanwhile, halve, deseed and rough chop the squash. When the time's up, add the squash and stock to the pan. Bring to the boil and simmer for 30 minutes.
5. For the croutons, drizzle a little olive oil over the ciabatta, pat it in, then finely grate and press some grated Parmesan on to each side. Place in a dry, non-stick pan and fry until golden on both sides.
6. When the squash is tender, whiz the soup with a stick blender or pour it into a blender and pulse to a smooth purée – leave it slightly chunky, if you prefer.
7. Season to perfection with salt and pepper, then divide between bowls, placing 2 croutons on top of each.
8. Sprinkle with a few crispy sage leaves and drizzle with a swirl of quality extra virgin olive oil, then serve.

See details

COCONUT & SQUASH DHANSAK RECIPE | BBC GOOD FOOD

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