BUTTERNUT SQUASH & SAGE RISOTTO RECIPE - BBC GOOD FOOD
A satisfying veggie supper that gives a basic risotto recipe an autumnal twist
Provided by Barney Desmazery
Categories Dinner, Main course
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Heat the oven to 220C/200C fan/gas 7. Toss the squash in 1 tbsp oil together with the chopped sage. Scatter into a shallow roasting tin and roast for 30 mins until brown and soft.
- While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and cook gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
- Pour in the wine and simmer until completely evaporated. Add the stock, a ladleful at a time, and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy.
- At the same time, gently fry the whole sage leaves in a little olive oil until crisp, then set aside on kitchen paper. When the squash is cooked, mash half of it to a rough purée and leave half whole. When the risotto is just done, stir through the purée, then add the cheese and remaining butter and leave to rest for a few minutes. Serve the risotto scattered with the whole chunks of squash and the crisp sage leaves.
Nutrition Facts : Calories 609 calories, FatContent 24 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 87 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 8 grams fiber, ProteinContent 15 grams protein, SodiumContent 1 milligram of sodium
BUTTERNUT SQUASH & SAGE MACARONI CHEESE - BBC GOOD …
There's little more comforting than a homemade macaroni cheese. This version includes 1 of your 5-a-day, as well as a hint of sage.
Provided by Good Food team
Total Time 2 hours 5 minutes
Prep Time 25 minutes
Cook Time 1 hours 40 minutes
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Toss two-thirds of the butternut squash with the olive oil and seasoning, and roast for 20 mins until nearly tender (it will finish cooking later). Chop the remaining squash coarsely, put in a heatproof bowl with 100ml water and cover with cling film. Microwave on High for 8-10 mins until tender. Drain and mash.
- Fry the onion in a knob of butter until softened but not browned, about 5 mins. Stir in the chopped sage and cook for 1 min more, then add the remaining butter to melt. Stir in the flour and mustard powder, and cook for 1 min until it forms a paste. Gradually whisk in splashes of milk (you can add in bigger additions as you go) until you have a smooth sauce. Bubble, stirring constantly, for 3-5 mins until thickened. Take off the heat and whisk in the mashed squash, 200g of the cheddar and half the Parmesan. Season to taste.
- Cook the macaroni following pack instructions. Drain well, then stir into the sauce with the roasted squash. Tip into a baking dish and scatter with the remaining cheese and sage leaves. Can be made up to a day ahead at this point – cool and keep in the fridge. If freezing, don’t add the whole sage leaves.
- Heat oven to 180C/160C fan/gas 4 again. Splash the sage leaves with oil and bake for 40 mins until bubbling and golden on top.
Nutrition Facts : Calories 560 calories, FatContent 27 grams fat, SaturatedFatContent 15 grams saturated fat, CarbohydrateContent 55 grams carbohydrates, SugarContent 13 grams sugar, FiberContent 3 grams fiber, ProteinContent 23 grams protein, SodiumContent 1.1 milligram of sodium
More about "stir fry with butternut squash recipes"
SPICY CHICKEN STIR-FRY RECIPE - FOOD NETWORK
Reviews 5
Total Time 25 minutes
Category main-dish
- Transfer to a platter and garnish with the cilantro and peanuts. Serve with white rice.
MARY BERRY'S BUTTERNUT SQUASH SOUP RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.7
- Remove the saucepan from the heat and, using a hand blender, blend the mixture until smooth. Return to the heat to warm through and serve hot with crusty bread.
SAUSAGE-STUFFED BUTTERNUT SQUASH RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.5
Total Time 30 minutes
Category Dinner
Calories 325 calories per serving
- Preheat broiler. Cut squash lengthwise in half; discard seeds. Place squash in a large microwave-safe dish, cut side down; add 1/2 in. water. Microwave, covered, on high until soft, 20-25 minutes. Cool slightly., Meanwhile, in a large nonstick skillet, cook and crumble sausage with onion over medium-high heat until meat is no longer pink, 5-7 minutes. Add garlic; cook and stir 1 minute., Leaving 1/2-in.-thick shells, scoop flesh from squash and stir it into sausage mixture. Place squash shells on a baking sheet; fill with sausage mixture. Sprinkle with cheese., Broil 4-5 in. from heat until cheese is melted, 1-2 minutes. If desired, sprinkle with pepper flakes. To serve, cut each half into 2 portions.
FRAGRANT SQUASH CURRY | JAMIE OLIVER RECIPES
Cuisine https://schema.org/VegetarianDiet, https://schema.org/VeganDiet, https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet
Calories 159 calories per serving
- GET AHEAD You can make this on the day, if you prefer. Preheat the oven to 180°C/350°F/gas 4. Scrub the squash (there’s no need to peel it), carefully halve it lengthways and deseed, then chop into 2cm chunks. Place in a roasting tray, toss with 1 tablespoon of olive oil and a pinch of sea salt and black pepper, then roast for 1 hour, or until soft and caramelized. Meanwhile, peel and roughly chop the onion, peel the garlic and ginger, and dry fry in a non-stick frying pan on a medium-high heat with the coriander and fenugreek seeds and the curry powder, stirring until lightly charred all over. Add the tomatoes and pineapple rings (reserving the juice), and cook for 10 minutes to soften and char, stirring regularly. Tip it all into a blender, add the coconut milk and blitz until very smooth. Return to the pan, tip in the chickpeas, juice and all, and simmer gently until the sauce is thickened. Stir in the roasted squash, then season the curry to perfection, tasting and tweaking, and loosening with the reserved pineapple juice. Cool, cover and refrigerate overnight. TO SERVE Preheat the oven to 150°C/300°F/gas 2. Place the covered pan of curry in the oven until hot through – about 1 hour. Nice with picked coriander leaves.
VEGETARIAN WELLINGTON RECIPE | JAMIE OLIVER VEGETARIAN RECIPES
From jamieoliver.com
Total Time 1 hours 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 703 calories per serving
- Preheat the oven to 200ºC/400ºF/gas 6. Slice the squash lengthways into wedges and add to a large roasting tray with a good splash of olive oil, the chilli and cinnamon. Bash the coriander seeds in a pestle and mortar until fine, then add the rosemary leaves and bash again for 1 to 2 minutes to release its flavour. Scatter over the squash and toss together so that each piece of squash is well coated with the seasoning. Make sure all the squash is skin-side down, then cover with tin foil and bake in the hot oven for around 45 minutes or until soft. Allow to cool, then tear into bite-sized chunks.
- Meanwhile, heat a saucepan over a medium heat, then add a splash of olive oil and the onions. Season well with salt and pepper and cook gently, stirring occasionally, until softened and lightly browned. Add the sage and crumbled chestnuts to the pan for the last few minutes of cooking.
- While that’s happening, toast the bread on a hot griddle pan or in a toaster and rub well with one of the cloves of garlic. Tear into small chunks, and once the onions are done, add the toast to the pan. Turn the heat off, stir everything together, taste, then season and grate in the zest of the lemon.
- Add the butter to a frying pan on a medium heat and when melted, add the mushrooms and a chopped clove of garlic. Fry until soft and quite dry. Squeeze in a little lemon juice, tip into a food processor and whiz until smooth.
- Bring a large pan of salted water to the boil, add the spinach and cook until soft. Drain in a colander, pressing lightly to get rid of excess moisture, then place to one side.
- Slice the remaining garlic clove and add to a frying pan with a splash of olive oil. Fry until golden. Add the pine nuts, sultanas and spinach and fry everything together until warmed through. Season well with salt and pepper and turn off the heat.
- Now assemble your Wellington. Roll out the puff pastry on a sheet of baking parchment until it’s about 30cm x 40cm, then spread the mushroom mixture all over it. In a large bowl, lightly toss together the spinach, squash and onion-bread mixture, then spoon it in a thick line down the middle of the pastry. Leave a space free at either side so you can roll the pastry around the filling.
- To do this, hold one side of the baking parchment and lift it, with the pastry, towards the centre of the Wellington so it starts to cover the filling. Peel the baking parchment back, leaving the pastry in place, then do the same with the other side. The pastry should overlap in the middle. Beat the egg with the milk and brush it over the pastry join to seal the join. Fold up the ends so the filling doesn’t leak out, then carefully roll the Wellington onto a baking sheet, with the seal underneath. Brush all over with the egg mix.
- Bake for 45 minutes until puffed up, golden brown and hot through. Serve carved into thick chunks – it’s fantastic served with veggie gravy!
30 BEST BUTTERNUT SQUASH RECIPES | IDEAS FOR COOKING ...
From foodnetwork.com
CARROT AND BUTTERNUT SQUASH SOUP | DINNER RECIPES | GOODT…
From goodto.com
30 EASY BUTTERNUT SQUASH RECIPES - WHAT TO MAKE WITH ...
From thepioneerwoman.com
BUTTERNUT SQUASH RECIPES - BBC FOOD
From bbc.co.uk
HEALTHY BUTTERNUT SQUASH RECIPES - EATINGWELL
From eatingwell.com
7 EASY STIR FRY SAUCE RECIPES - SWEET PEAS AND SAFFRON
From sweetpeasandsaffron.com
BUTTERNUT SQUASH FRIES RECIPE | ALLRECIPES
From allrecipes.com
13 SIMPLY TASTY BUTTERNUT SQUASH SPIRALIZER RECIPES
From munchmunchyum.com
ASIAN VEGETABLE STIR-FRY NOODLES | VEGAN LO MEIN - REC…
From elavegan.com
30-MINUTE CAULIFLOWER RICE STIR-FRY | MINIMALIST BAKER RECIPES
From minimalistbaker.com
30-MINUTE CAULIFLOWER RICE STIR-FRY | MINIMALIST BAKER RECIPES
From minimalistbaker.com
ULTIMATE BUTTERNUT SQUASH RECIPES | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
EASY BUTTERNUT SQUASH RAVIOLI | ALLRECIPES
From allrecipes.com
EASY BEEF AND VEGETABLE STIR-FRY RECIPE - RACHEL COOKS®
From rachelcooks.com
CHICKEN AND VEGGIE NOODLE STIR-FRY RECIPE | GOOP
From goop.com
ROASTED BUTTERNUT SQUASH SOUP - COOKIE AND KATE
From cookieandkate.com
BUTTERNUT SQUASH NOODLES - FEELGOODFOODIE
From feelgoodfoodie.net
PALEO BEEF AND BROCCOLI STIR FRY {WHOLE30, KETO}
From paleorunningmomma.com
EASY AIR FRYER BUTTERNUT SQUASH CUBES | AIRFRIED.COM
From airfried.com
ROASTED BUTTERNUT SQUASH SOUP - COOKIE AND KATE
From cookieandkate.com
BUTTERNUT SQUASH NOODLES - FEELGOODFOODIE
From feelgoodfoodie.net
PALEO BEEF AND BROCCOLI STIR FRY {WHOLE30, KETO}
From paleorunningmomma.com
EASY AIR FRYER BUTTERNUT SQUASH CUBES | AIRFRIED.COM
From airfried.com
SIMPLY PERFECT ROASTED BUTTERNUT SQUASH SOUP - SEAS…
From seasonsandsuppers.ca
THE WORLD'S LARGEST COLLECTION OF VEGETARIAN RECIPES
From vegweb.com
HEALTHY RECIPES FOR WEIGHT LOSS | WW USA
From weightwatchers.com
ROASTED WHOLE BUTTERNUT SQUASH - JESSICA GAVIN
From jessicagavin.com
PALEO CHICKEN AND BROCCOLI STIR FRY {WHOLE30, KETO}
From paleorunningmomma.com
GROUND TURKEY BUTTERNUT SQUASH SKILLET - GARDEN IN THE …
From gardeninthekitchen.com
RECIPES - HORMEL
From hormel.com
24 HEALTHY VEGGIE-PACKED DINNERS TO ... - AMBITIOUS KITCHEN
From ambitiouskitchen.com