BUTTERNUT SQUASH CASSEROLE WITH LEEKS, PROSCIUTTO AND ...
This luscious squash-studded bread pudding is the ideal accompaniment to roasted meats and birds, or cut it into large squares and serve as a main course with a green salad on the side. More Squash Recipes
Provided by Justin Chapple
Total Time 2 hours 30 minutes
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 400° and butter a 9-by-13-inch baking ceramic baking dish. In a large bowl, toss the butternut squash with 1 tablespoon of the olive oil and the thyme. Season with salt and pepper. Spread the squash on a baking sheet in a single layer and roast for about 25 minutes, until tender, tossing once halfway through. Let cool.
- Meanwhile, in a medium skillet, melt the butter in the remaining 1 tablespoon of olive oil. Add the leeks and season with salt and pepper. Cook over moderate heat, stirring, until tender, about 20 minutes. Let cool slightly.
- In a large bowl, beat the eggs with the half-and-half, cheese, 1 teaspoon of salt and a 1/2 teaspoon of pepper. Stir in the bread and let stand for 10 minutes. Fold in the squash, prosciutto and the cooled leeks. Transfer the mixture to the prepared baking dish and bake for about 1 hour, until lightly golden on top. Let stand for 15 minutes before serving.
SCRUMPTIOUS STICKY TOFFEE PUDDING | JAMIE OLIVER RECIPES
The reason that this recipe is the best I’ve ever had is because it relies on the fantastic Medjool dates, though you can use any other really high-quality dates; with muscovado sugar, subtle spices and Earl Grey tea, it makes for a winning combo. I’ve also added leftover roasted pumpkin to this version for a bit of a festive twist. It’s great served in a Bundt tin like this and looks pretty spectacular, but feel free to go old school and traybake it, if you prefer. Enjoy.
Total Time 1 hours 15 minutes
Yield 16
Number Of Ingredients 17
Steps:
- Preheat the oven to 180°C/350°F/gas 4.
- Put the tea bags into a jug, cover with 150ml of boiling water and leave to steep for 3½ minutes. Meanwhile, destone the dates and put into a food processor with the cinnamon and ginger, then finely grate in half the nutmeg. Scoop out the tea bags and pour the tea over the dates, pushing them down so they’re submerged. Leave them to soak with the lid on for 10 minutes. Add the roasted pumpkin or squash, then blitz to a purée, stopping occasionally to scrape down the sides, which will help it along.
- Butter and lightly flour a 26cm Bundt tin or a 20cm x 30cm baking dish. In a large mixing bowl, cream the butter and sugars together using a wooden spoon. Beat in the eggs, one by one then, using a large metal spoon, stir in the flour and fold in the puréed dates. Pour the pudding mixture into your chosen receptacle, then bake for 45 to 50 minutes, or until an inserted skewer comes out clean.
- When your pudding is almost ready, make the sauce. Cube the butter and melt in a small pan on a medium heat. Add both the sugars, then, once nicely mixed, carefully add the rum (it may splatter) and double cream. Bring to the boil, then simmer for around 5 minutes, or until a lovely deep golden colour.
- As soon as the pudding is out of the oven, if using a Bundt tin, flip out onto a platter and brush all over with enough sauce to form a delicate, crispy surface but also keep your sponge nice and bouncy. Or, if you’re traybaking it in a dish, poke small holes in the top and pour over one-third of the sauce. Sprinkle with a little sea salt for contrast, and serve with the remaining sauce on the side (or save for another day) and a little double cream, Greek yoghurt, ice cream or custard, if you like.
Nutrition Facts : Calories 406 calories, FatContent 21.8 g fat, SaturatedFatContent 13 g saturated fat, ProteinContent 4.3 g protein, CarbohydrateContent 51.4 g carbohydrate, SugarContent 35.1 g sugar, SodiumContent 0.4 g salt, FiberContent 1 g fibre
More about "squash pudding recipes"
SCRUMPTIOUS STICKY TOFFEE PUDDING | JAMIE OLIVER RECIPES
The reason that this recipe is the best I’ve ever had is because it relies on the fantastic Medjool dates, though you can use any other really high-quality dates; with muscovado sugar, subtle spices and Earl Grey tea, it makes for a winning combo. I’ve also added leftover roasted pumpkin to this version for a bit of a festive twist. It’s great served in a Bundt tin like this and looks pretty spectacular, but feel free to go old school and traybake it, if you prefer. Enjoy.
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 406 calories per serving
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 406 calories per serving
- Preheat the oven to 180°C/350°F/gas 4.
- Put the tea bags into a jug, cover with 150ml of boiling water and leave to steep for 3½ minutes. Meanwhile, destone the dates and put into a food processor with the cinnamon and ginger, then finely grate in half the nutmeg. Scoop out the tea bags and pour the tea over the dates, pushing them down so they’re submerged. Leave them to soak with the lid on for 10 minutes. Add the roasted pumpkin or squash, then blitz to a purée, stopping occasionally to scrape down the sides, which will help it along.
- Butter and lightly flour a 26cm Bundt tin or a 20cm x 30cm baking dish. In a large mixing bowl, cream the butter and sugars together using a wooden spoon. Beat in the eggs, one by one then, using a large metal spoon, stir in the flour and fold in the puréed dates. Pour the pudding mixture into your chosen receptacle, then bake for 45 to 50 minutes, or until an inserted skewer comes out clean.
- When your pudding is almost ready, make the sauce. Cube the butter and melt in a small pan on a medium heat. Add both the sugars, then, once nicely mixed, carefully add the rum (it may splatter) and double cream. Bring to the boil, then simmer for around 5 minutes, or until a lovely deep golden colour.
- As soon as the pudding is out of the oven, if using a Bundt tin, flip out onto a platter and brush all over with enough sauce to form a delicate, crispy surface but also keep your sponge nice and bouncy. Or, if you’re traybaking it in a dish, poke small holes in the top and pour over one-third of the sauce. Sprinkle with a little sea salt for contrast, and serve with the remaining sauce on the side (or save for another day) and a little double cream, Greek yoghurt, ice cream or custard, if you like.
See details
BUTTERNUT SQUASH SOUP – INSTANT POT RECIPES
From recipes.instantpot.com
Reviews 5
Cuisine American
Reviews 5
Cuisine American
- Ladle soup into bowls. Garnish with thyme leaves, if desired. Enjoy!
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BUTTERNUT SQUASH PIE RECIPE - NYT COOKING
This is a pie of exceptional delicacy. Unlike traditional pumpkin pie, no vegetal tones or stodgy finish mar the radiance of this pie, which stops just short of a custard and glows with the burnish of spice. The candied squash and ginger relish adds freshness and bite to an otherwise rich and creamy pie.
From cooking.nytimes.com
Reviews 5
Total Time 2 hours
Cuisine american
From cooking.nytimes.com
Reviews 5
Total Time 2 hours
Cuisine american
- Remove pie from oven, and cool to room temperature on rack. Garnish with whipped cream and the relish, if desired.
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BUTTERNUT SQUASH SOUP RECIPE - NYT COOKING
This simple, creamy (but not cream-laden) butternut squash soup gets greater depth of flavor from sherry that is stirred in with the stock. If you’d rather not use sherry or don’t have it on hand, omit it and use an additional 1/2 cup of stock; your soup will be less complex, but it will still have that rich, sweet squash flavor.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 15 minutes
Calories 114 per serving
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 15 minutes
Calories 114 per serving
- Return the puree to the saucepan and add the stock and the sherry. Reheat and season to taste with salt and pepper. Serve with a sprinkling of Parmesan cheese on each portion.
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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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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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From bbcgoodfood.com
Total Time 45 minutes
Category Side dish
Calories 213 calories per serving
From bbcgoodfood.com
Total Time 45 minutes
Category Side dish
Calories 213 calories per serving
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