SQUASH LEAVES RECIPE RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

BUTTERNUT SQUASH LASAGNA RECIPE | GIADA DE LAURENTIIS ...



Butternut Squash Lasagna Recipe | Giada De Laurentiis ... image

Cook's Note: The no-boil lasagna noodles can be substituted with fresh spinach lasagna sheets. Look for fresh lasagna sheets in the refrigerated section of specialty markets.

Provided by Giada De Laurentiis

Categories     main-dish

Total Time 2 hours 10 minutes

Prep Time 30 minutes

Cook Time 1 hours 25 minutes

Yield 8 to 10 servings

Number Of Ingredients 13

1 tablespoon olive oil
1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
Salt and freshly ground black pepper
1/2 cup water
3 amaretti cookies, crumbled
1/4 cup butter
1/4 cup all-purpose flour
3 1/2 cups whole milk
Pinch nutmeg
3/4 cup (lightly packed) fresh basil leaves
12 no-boil lasagna noodles
2 1/2 cups shredded whole-milk mozzarella cheese
1/3 cup grated Parmesan

Steps:

  • Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.
  • Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.
  • Position the rack in the center of the oven and preheat to 375 degrees F.
  • Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.
  • Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
  • *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

BEST BUTTERNUT SQUASH SOUP RECIPE - HOW TO MAKE ... - DELISH



Best Butternut Squash Soup Recipe - How to Make ... - Delish image

This Butternut Squash soup is an easy and comforting fall meal.

Provided by Lindsay Funston

Categories     autumn    dinner

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 11

1

large butternut squash, peeled and cubed (seeds removed)

2

potatoes, peeled and chopped

3 tbsp.

extra-virgin olive oil

Kosher salt

Freshly ground black pepper

1 tbsp.

butter

1

onion, chopped

1

stalk celery, thinly sliced

1

large carrot, chopped

1 tbsp.

fresh thyme, plus more for garnish

1 qt.

low-sodium chicken broth

Steps:

  • Preheat oven to 400º. On a large baking sheet, toss butternut squash and potatoes with 2 tablespoons olive oil and season generously with salt and pepper. Roast until tender, 25 minutes.
  • Meanwhile, in a large pot over medium heat, melt butter and remaining tablespoon olive oil. Add onion, celery, and carrot and cook until softened, 7 to 10 minutes. Season generously with salt, pepper, and thyme.
  • Add roasted squash and potatoes and pour over chicken broth. Simmer 10 minutes, then using an immersion blender, blend soup until creamy. (Alternately, carefully transfer batches of the hot soup to a blender.)
  • Serve garnished with thyme.

Nutrition Facts : Calories 369 calories

More about "squash leaves recipe recipes"

EASY BUTTERNUT SQUASH SOUP RECIPE: HOW TO MAKE IT
When the weather turns cold, get cozy with a bowl of this butternut squash soup. This recipe is super easy. The cream adds richness, but if you're looking to cut calories, it can be omitted. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Lunch
Calories 157 calories per serving
  • In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in squash, broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan. Add cream; cook and stir until heated through. If desired, garnish with additional heavy whipping cream and crispy sage.
See details


MOROCCAN CHICKPEA, SQUASH & CAVOLO NERO STEW RECIPE | BBC ...
This healthy veggie stew has real depth of flavour. A North African-style dish that contains three of your five-a-day and is great for feeding the family
From bbcgoodfood.com
Total Time 1 hours 25 minutes
Category Dinner, Main course, Supper
Calories 446 calories per serving
  • Add the ground coriander and cavolo nero to the stew and cook for 2 mins. Put the stew in a bowl and top with a scoop of feta, a sprinkling of coriander leaves and fennel seeds, and some seasoning. Serve with lemon wedges on the side.
See details


BUTTERNUT SQUASH AND CARROT SOUP RECIPE - EATINGWELL
This elegant and smooth squash soup recipe gives you more than your daily quota for vitamin A in just one bowl.
From eatingwell.com
Reviews 4
Total Time 50 minutes
Category Healthy Butternut Squash Recipes
Calories 82.1 calories per serving
  • Place one-third of the squash mixture in a food processor bowl or blender container. Cover; process or blend until almost smooth. Repeat with remaining mixture. Return mixture to saucepan. Add white pepper and nutmeg. Bring just to boiling. Add half-and-half or light cream; heat through. Ladle into soup bowls. If desired, garnish with fresh tarragon.
See details


COCONUT BUTTERNUT SQUASH SOUP RECIPE - NYT COOKING
Once you’ve got the squash baked, this soup comes together quickly. The mellow flavors of squash, kale and red onions synergize delectably and look gorgeous together as well.
From cooking.nytimes.com
Reviews 5
Total Time 2 hours
Calories 154 per serving
  • To serve, ladle soup into each bowl, then place a small mound of kale and onion mixture in the center.
See details


BEST BUTTERNUT SQUASH SOUP RECIPE - HOW TO MAKE ... - DELISH
This Butternut Squash soup is an easy and comforting fall meal.
From delish.com
Reviews 4.6
Total Time 40 minutes
Category autumn, dinner
Cuisine American
Calories 369 calories per serving
  • Serve garnished with thyme.
See details


BUTTERNUT SQUASH PIE RECIPE: HOW TO MAKE IT
I have been making this pie for over 24 years for special occasions. It is so easy and the taste is wonderful. —Mary Ellen Solesbee, Greer, South Carolina
From tasteofhome.com
Reviews 4.8
Total Time 60 minutes
Category Desserts
Calories 406 calories per serving
  • Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. If desired, cut out scraps with a leaf-shaped cookie cutter for garnish; place on a baking sheet and set aside., In a large bowl, combine the sugar, cornstarch and cinnamon. Beat in the squash, butter, eggs, water and vanilla until smooth. Pour into crust., Cover edges loosely with foil. Bake for 15 minutes. Remove foil. Bake until a knife inserted in the center comes out clean, 35-40 minutes longer. Bake leaf cutouts until golden brown, 5-7 minutes. , Cool pie and cutouts on a wire rack for 1 hour. Refrigerate pie until chilled. If desired, garnish with pastry leaves and whipped cream.
See details


EASY BUTTERNUT SQUASH SOUP RECIPE: HOW TO MAKE IT
When the weather turns cold, get cozy with a bowl of this butternut squash soup. This recipe is super easy. The cream adds richness, but if you're looking to cut calories, it can be omitted. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Lunch
Calories 157 calories per serving
  • In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in squash, broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan. Add cream; cook and stir until heated through. If desired, garnish with additional heavy whipping cream and crispy sage.
See details


ROASTED BUTTERNUT SQUASH SOUP RECIPE - EATINGWELL
Roasting butternut squash with herbs and garlic gives this healthy soup a more complex flavor. A bit of maple syrup adds sweetness, while a splash of apple-cider vinegar brightens up the flavors. This easy recipe requires just 15 minutes of active prep time, but you can cut down on that even more by buying precut squash. Serve with bread and a salad for a light supper, or as a starter for a holiday meal.
From eatingwell.com
Reviews 5
Total Time 50 minutes
Category Healthy Butternut Squash Recipes
Calories 222.6 calories per serving
  • Pour the soup into a medium saucepan; stir in vinegar, maple syrup and salt. Bring to a boil over medium-high heat, stirring occasionally. Ladle evenly into 6 bowls; dollop each with 1 1/2 tablespoons crème fraîche. Garnish with thyme leaves, if desired.
See details


MISO–BUTTERNUT SQUASH SOUP RECIPE | EPICURIOUS
This simple butternut squash soup packs a lot of flavor thanks to miso and ginger in the base, plus punchy finishers like lemon juice, cilantro & chili crisp.
From epicurious.com
Reviews 4.7
Total Time 55 minutes
  • Divide soup among bowls and top with cilantro, chili crisp, and peanuts. Serve with lemon wedges for squeezing over.
See details


BUTTERNUT SQUASH AND CHICKPEA CURRY RECIPE - BBC FOOD
An easy vegan butternut squash and chickpea curry that freezes well. Each serving provides 493 kcal, 15g protein, 58g carbohydrates (of which 12g sugars), 19g fat (of which 9.5g saturates), 14.5g fibre and 0.5g salt.
From bbc.co.uk
Reviews 4.1
Cuisine Indian
Calories 493kcal per serving
  • Meanwhile heat up the pouches of rice (if using), following the packet instructions. Serve the curry in warmed bowls, with the rice and salad on the side if you like.
See details


CREAMY BUTTERNUT SQUASH PASTA WITH SAGE AND WALNUTS RECIPE ...
Butternut squash gets roasted, puréed, then tossed with Parmesan to make this nutty, creamy pasta sauce. Each serving is topped with crispy fried sage leaves, a hint of lemon zest, and toasted walnuts, adding a crunchy contrast to the squash. Feel free to forgo wrestling with a giant squash and use a package of cubed precut squash instead.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
  • Divide the pasta among shallow bowls and sprinkle the sage, walnut and lemon zest mixture on top, and serve with extra Parmesan on the side.
See details


TURKEY TACO SPAGHETTI SQUASH RECIPE - SKINNYTASTE
These are my favorite new way to eat spaghetti squash! Filled with the most flavorful turkey taco meat, cheese and topped with pico de gallo.
From skinnytaste.com
Reviews 4.8
Total Time 60 minutes
Category Dinner
Cuisine American
Calories 218.5 kcal per serving
  • Once the squash is cool enough to handle, use a fork to scrape the inside so the strands appear. Spoon scant 1/2 cup meat inside each squash bowl. Top each with 2 tbsp cheese and transfer them to the oven and bake another 5 minutes, until the cheese is melted. Remove from the oven, top with pico de gallo and serve immediately!
See details


BUTTERNUT SQUASH RECIPE | JAMIE OLIVER RECIPES
Enjoy this Italian-style roasted butternut squash as a side dish or chuck into salad, pasta or soup
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 117 calories per serving
    1. Over the years I’ve seen roasted squash cooked in many ways and I’ve got to say this particular way is one of my favourites. Even though it’s very Tuscan in style, the flavours remind me of English chutney recipes that I’ve come across in old cookbooks. When roasted like this, the squash is wonderful eaten as part of an antipasti plate, or in soups, or tossed with pasta, or with meat. Other types of squash that are great for roasting are onion squash (which has a dense orange skin) and acorn squash (which has an orangey-grey skin and is a bit more squashed than round). Ask your local fruit and veg man for guidance if you’re not sure. Preheat your oven to 180°C/350°F/gas 4. Halve the butternut squash, remove and reserve the seeds, then cut the squash into slices or chunks with the skin left on. Using a pestle and mortar, or a metal bowl with a rolling pin, bash up the dried red chilli with a good pinch of salt. Add the whole sage leaves, the pieces of cinnamon and enough olive oil to loosen the mixture, and rub the whole lot over all the squash pieces so they are well covered.
    2. Place the squash in one layer in a roasting tray and season lightly with salt and pepper. Sprinkle over the seeds, cover tightly with tin foil and bake for 30 minutes, or until the skin of the squash is soft, then remove the foil and cook for another 10 minutes until the squash is golden and crisp. Remove the cinnamon and tuck in!
See details


BUTTERNUT SQUASH LASAGNA RECIPE | GIADA DE LAURENTIIS ...
Cook's Note: The no-boil lasagna noodles can be substituted with fresh spinach lasagna sheets. Look for fresh lasagna sheets in the refrigerated section of specialty markets.
From foodnetwork.com
Reviews 4.6
Total Time 2 hours 10 minutes
Category main-dish
Cuisine italian
  • *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
See details


SPICED LENTIL & BUTTERNUT SQUASH SOUP RECIPE | BBC GOOD FOOD
Cook a big batch of this filling spiced lentil and squash soup and freeze the leftovers for a speedy supper another day. It's healthy and low in fat
From bbcgoodfood.com
Total Time 50 minutes
Category Dinner, Lunch, Soup
Calories 167 calories per serving
  • Stir in the coriander leaves and ladle the soup into bowls. Serve topped with the dukkah, yogurt and extra coriander leaves.
See details


BUTTERNUT SQUASH RISOTTO | RICE RECIPES | JAMIE OLIVER RECIPES
When it's cold out, this beautiful, colourful butternut squash risotto is like a big, warm hug
From jamieoliver.com
Total Time 1 hours 35 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 729 calories per serving
    1. Preheat your oven to 190°C/375°F/gas 5. Carefully cut your butternut squash in half and scoop out the seeds. Put these to one side. Cut the squash lengthways into 0.5cm/¼ inch slices. Bash up your coriander and chillies with a pinch of salt and pepper in a pestle and mortar (or use a metal bowl and the end of a rolling pin). Dust this over your squash with a tablespoon of olive oil. Toss around until completely coated. Line up snugly in a roasting tray and bake for around 30 minutes until the flesh and skin are soft to the touch. Now get all your ingredients ready and start making your basic risotto.
    2. Remove the squash from the oven and lay your pancetta over it. Mix the squash seeds, chestnuts and sage leaves with a little olive oil, salt and pepper. Sprinkle over the squash and pancetta and place back in the oven for about 5 to 10 minutes until the pancetta is crisp.
    3. Once the squash has cooled down a little, shake off the pancetta and chestnuts and finely chop the squash – it will be quite mushy but that’s fine. I go for half of it fine and half chunky. Add this to the risotto at the end of Stage 3. Carry on as normal through the basic recipe, season to taste and serve with the pancetta, chestnuts, sage leaves and squash seeds sprinkled over the top.
    4. Lovely served with a big dollop of mascarpone cheese on the side.
    5. Try this: Place a grater and a block of Parmesan cheese in the middle of the table so that everyone can help themselves.
See details


COCONUT BUTTERNUT SQUASH SOUP RECIPE - NYT COOKING
Once you’ve got the squash baked, this soup comes together quickly. The mellow flavors of squash, kale and red onions synergize delectably and look gorgeous together as well.
From cooking.nytimes.com
Reviews 5
Total Time 2 hours
Calories 154 per serving
  • To serve, ladle soup into each bowl, then place a small mound of kale and onion mixture in the center.
See details


EASY BUTTERNUT SQUASH SOUP RECIPE: HOW TO MAKE IT
When the weather turns cold, get cozy with a bowl of this butternut squash soup. This recipe is super easy. The cream adds richness, but if you're looking to cut calories, it can be omitted. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Lunch
Calories 157 calories per serving
  • In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in squash, broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan. Add cream; cook and stir until heated through. If desired, garnish with additional heavy whipping cream and crispy sage.
See details


SAUTEED YELLOW SQUASH RECIPE | RACHAEL RAY | FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 24 minutes
Category side-dish
  • Preheat skillet over medium high heat. Add oil, then butter. When butter melts, add red peppers and squash. Saute 12 to 14 minutes until squash is tender. Add salt, pepper and parsley. Add chives or scallions if you would like a layer of light onion flavor on the dish as well.
See details


MISO–BUTTERNUT SQUASH SOUP RECIPE | EPICURIOUS
This simple butternut squash soup packs a lot of flavor thanks to miso and ginger in the base, plus punchy finishers like lemon juice, cilantro & chili crisp.
From epicurious.com
Reviews 4.7
Total Time 55 minutes
  • Divide soup among bowls and top with cilantro, chili crisp, and peanuts. Serve with lemon wedges for squeezing over.
See details


BUTTERNUT SQUASH AND CHICKPEA CURRY RECIPE - BBC FOOD
An easy vegan butternut squash and chickpea curry that freezes well. Each serving provides 493 kcal, 15g protein, 58g carbohydrates (of which 12g sugars), 19g fat (of which 9.5g saturates), 14.5g fibre and 0.5g salt.
From bbc.co.uk
Reviews 4.1
Cuisine Indian
Calories 493kcal per serving
  • Meanwhile heat up the pouches of rice (if using), following the packet instructions. Serve the curry in warmed bowls, with the rice and salad on the side if you like.
See details


VEGAN BUTTERNUT SQUASH SOUP RECIPE | ALLRECIPES
And thanks to our 10 different top-rated recipe options, you'll never get tired of this versatile soup. You'll find recipes for protein-packed potato and sausage soup, creamy baked potato soup, vegan potato soup, and much more. Keep scrolling to see our best potato soup recipes …
From allrecipes.com
See details


BUTTERNUT SQUASH AND TURKEY CHILI RECIPE | ALLRECIPES
I was very hesitant to add squash to chili, but i went for it (Acorn instead of Butternut). I forked the outside of the squash and baked for 15 mins at 400F before peeling and adding to pot. I …
From allrecipes.com
See details


BUTTERNUT SQUASH SOUP RECIPE - LOVE AND LEMONS
First, chop the veggies! Sauté the onion until it becomes translucent, add the squash, and cook until it begins to soften. Then, stir in the herbs, garlic, and ginger. Pour in the broth and simmer until the squash becomes tender, about 20 minutes. When the squash …
From loveandlemons.com
See details


30 EASY BUTTERNUT SQUASH RECIPES - WHAT TO MAKE WITH ...
Sep 23, 2021 · There's something special about cooking up tons of butternut squash recipes when the weather starts to get cold (okay, and pumpkin recipes too!). It's kind of an unspoken fall rule, and one that Ree Drummond faithfully abides by. "I am a passionate lover of butternut squash…
From thepioneerwoman.com
See details


BUTTERNUT SQUASH SOUP RECIPE - LOVE AND LEMONS
Butternut Squash Soup Recipe Ingredients. To make this easy butternut squash soup recipe, you need 10 simple ingredients: Butternut squash – This soup packs in 3 pounds of squash, so look for a medium-large one at the store or farmers market. If you don’t have a scale at home, I recommend weighing the squash …
From loveandlemons.com
See details


BUTTERNUT SQUASH AND CARROT SOUP RECIPE - EATINGWELL
3 cups peeled, diced butternut squash (about 1 small squash) 2 cups thinly sliced carrots (4 medium carrots) ¾ cup thinly sliced leeks or chopped onion ; 2 (14.5 ounce) cans reduced-sodium chicken broth ; ¼ teaspoon ground white pepper ; ¼ teaspoon nutmeg ; ¼ cup regular or fat-free half-and-half or light cream ; 1 bunch Fresh tarragon leaves
From eatingwell.com
See details


GRILLED YELLOW SQUASH RECIPE | ALLRECIPES
I have tried this recipe many times while grilling at home. But this time I wanted this for a grill out and wanted to add some bite to the dish. So I sliced the 3 zucchini, 3 squash, 2 small onions into …
From allrecipes.com
See details


BAKED ACORN SQUASH RECIPE | ALLRECIPES
I followed the recipe with the exception of decreasing the brown sugar and omitting the cinnamon. Followed the baking times exactly which cooked them perfectly for us. I cut mine in wedges before serving. The hardest part of this recipe is cutting the squash in half. LOL! But here’s a little tip – microwave the whole squash …
From allrecipes.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »