APPLE-SQUASH
Stovetop full of other sides? Use the microwave for this appealing autumn dish for six.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- With vegetable peeler, peel squash. Remove seeds; cut squash into 1/2-inch cubes. In 1 1/2-quart microwavable casserole, place squash and cider. Cover; microwave on High 5 to 7 minutes, stirring once halfway through cooking, until squash is tender.
- Stir in remaining ingredients. Cover; microwave on High 2 to 3 minutes longer, stirring once halfway through cooking, until squash and apples are very tender. Serve immediately. If desired, mash before serving.
Nutrition Facts : Calories 70, Carbohydrate 17 g, Cholesterol 0 mg, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 12 g, TransFat 0 g
APPLE SQUASH SOUP
I add a little ginger and sage to this creamy butternut squash apple soup. My family loves it when autumn rolls around. -Crystal Ralph-Haughn, Bartlesville, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, heat butter over medium-high heat. Add onion and sage; cook and stir 2-4 minutes or until tender. Add broth, apples and water; bring to a boil. Reduce heat; simmer, covered, 12 minutes., Add squash, ginger and salt; return to a boil. Reduce heat; simmer, uncovered, 10 minutes to allow flavors to blend. Remove from heat; cool slightly., Process in batches in a blender until smooth; return to pan. Add milk; heat through, stirring occasionally (do not allow to boil). Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
Nutrition Facts : Calories 119 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 641mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
SQUASH AND APPLE SOUP
This is just one butternut squash soup recipe that I have, but I LOVE this soup. It's different, and just really delicious.
Provided by dakota kelly
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- In a large saucepan melt butter over medium heat; cook onion, stirring occasionally, for 4 minutes or until softened. Add squash, apples, potato, ginger and pepper; stir in water. Cover and bring to boil; reduce heat to low and simmer for 12 to 15 minutes or until potatoes are tender.
- In food processor or blender, puree soup, in batches if necessary, until smooth. Return to saucepan. Stir in apple cider and brown sugar; heat to boiling. Garnish with dollop of yogurt and sprinkle with pecans.
Nutrition Facts : Calories 139.9 calories, Carbohydrate 28.6 g, Cholesterol 4.8 mg, Fat 2.8 g, Fiber 5.2 g, Protein 3.1 g, SaturatedFat 1.2 g, Sodium 31.8 mg, Sugar 11.5 g
BUTTERNUT SQUASH AND APPLE SOUP
Provided by Ina Garten
Time 1h
Yield 3 1/2 quarts
Number Of Ingredients 10
Steps:
- Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.
- Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.
- Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.
- Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.
SQUASH AND APPLE BAKE
This is a recipe that combines all the best flavors of fall! Great for a Thanksgiving dinner instead of candied yams.
Provided by Paula
Categories Side Dish Casseroles Squash Casserole Recipes
Time 1h20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, stir together brown sugar, butter, flour, salt, and mace. Arrange squash in an ungreased 9x13 inch baking dish. Top with slices of apple, then sprinkle with the sugar mixture. Cover with a lid or aluminum foil.
- Bake for 50 to 60 minutes in the preheated oven, or until squash is tender.
Nutrition Facts : Calories 185.8 calories, Carbohydrate 34.9 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.6 g, Protein 1.5 g, SaturatedFat 3.7 g, Sodium 340.6 mg, Sugar 21.4 g
5-INGREDIENT APPLE-BUTTERNUT SQUASH SOUP
Although it has very few ingredients, this soup is intensely flavorful because the squash is browned before it's simmered. Simmering it in coconut milk instead of stock makes it extra rich and creamy. Don't skimp on the drizzle of olive oil at the end; it's there not only for presentation, but also to balance the flavor.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Add 1 tablespoon of the olive oil to a Dutch oven or large pot and heat over medium-high heat. Add half the squash and 1 teaspoon salt. Cook, stirring occasionally, until the bottom of the pot and some of the squash pieces are browned, 4 to 5 minutes. Transfer the squash to a bowl. Add the remaining 1 tablespoon olive oil and uncooked squash to the pot with 1 teaspoon salt. Cook, stirring occasionally and deglazing the brown bits on the bottom of the pot with a splash of water and a wooden spoon if it looks like it's going to burn, about 4 minutes. Add the rest of the cooked squash back to the pot.
- Add the coconut milk and apples to the pot and bring to a boil. Reduce to a simmer and cook until the squash is quite tender, 15 to 20 minutes. Puree with an immersion blender until smooth, or transfer the squash and apple chunks with a slotted spoon to a blender to puree, then return the blended mixture to the pot and stir to combine. Taste and adjust the seasoning as necessary.
- Serve the soup topped with apple slices and big drizzles of olive oil.
SQUASH AND APPLE BAKE
My Mother makes this recipe at Thanksgiving. It's one of my favorite squash recipes, even the kids love it, it's so sweet!
Provided by KimmyO
Categories Apple
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix brown sugar, butter, salt and mace.
- Arrange squash in 12 x 7 x 2 oblong baking dish;ungreased.
- Top with apple slices.
- Sprinkle sugar mixture on top.
- Cover and cook in 350 degree oven until squash is tender 50-60 minutes.
CURRIED SQUASH AND APPLE SOUP
Make an autumn apple soup with our Curried Squash and Apple Soup recipe! Curry powder and apple cider vinegar flavor this tasty squash and apple soup.
Provided by My Food and Family
Categories Vegetable Recipes
Time 1h15m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Melt butter in large saucepan on medium heat. Add onions; cook 4 min. or until crisp-tender, stirring occasionally. Stir in curry powder; cook and stir 1 min.
- Add squash, apples, broth and vinegar; stir. Bring to boil; cover. Simmer on medium-low heat 25 to 30 min. or until squash and apples are tender, stirring occasionally. Cool slightly.
- Process soup, in batches, in food processor until smooth. Return to saucepan. Add cream cheese; cook on medium-low heat 3 to 5 min. or until cream cheese is completely melted and soup is heated through, stirring constantly with whisk.
Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 3 g
SPICED APPLE-BUTTERNUT SQUASH SOUP RECIPE
Enjoy a warm and delicious dish with our Spiced Apple-Butternut Squash Soup Recipe. You may never go back to a regular butternut squash soup, Spiced Apple-Butternut Squash Soup.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Melt butter in large saucepan on medium heat. Add onions; cook 4 min. or until crisp-tender, stirring occasionally. Stir in nutmeg; cook 1 min. Add squash, apples and broth; stir. Bring to boil; cover. Simmer on medium-low heat 50 min. or until squash and apples are tender, stirring occasionally.
- Cool soup slightly. Add, in batches, to food processor or blender; cover. Process until smooth; return to saucepan. Cook on medium-low heat until heated through, stirring occasionally.
- Ladle soup into 8 serving bowls. Add 1 Tbsp. cream cheese spread to each bowl; stir gently to swirl.
Nutrition Facts : Calories 140, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 3 g
APPLE FILLED ACORN SQUASH
Make and share this Apple Filled Acorn Squash recipe from Food.com.
Provided by Tonkcats
Categories Apple
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- COMBINE all ingredients except for squash.
- Preheat oven to 350 deg F.
- Cut squash in half lengthwise and scrape out seeds.
- Place cut side down in baking dish and bake for 25 minutes.
- Mix the other ingredients.
- Turn squash cut side up, fill with apple mix and continue baking for 20 minutes, or until squash is tender.
Nutrition Facts : Calories 285.9, Fat 10.5, SaturatedFat 1.4, Sodium 56.8, Carbohydrate 50.5, Fiber 5.5, Sugar 24.3, Protein 3.5
APPLE-STUFFED ACORN SQUASH
An easy side dish to double or halve, this dish captures the flavors of fall and tastes wonderful! I enjoy it because it doesn't leave a huge puddle of sugar-butter, like many other recipes for baked squash do, and the taste of the baked apples go so well with the squash. This recipe is adapted from "1,000 Vegetarian Recipes" by Carol Gelles.
Provided by Greeny4444
Categories Vegetable
Time 1h15m
Yield 4 halves, 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 375°.
- In a large baking dish, pour in about 1/4-inch of hot water. Place each half cut-side down in the baking dish. Bake for 30 minutes.
- While the squash is baking, combine the remaining ingredients.
- Remove squash from the oven; discard the water.
- Place the squash, cut side up, in the pan, and stuff the center of each squash half with the apple mixture.
- Return to the oven for 30 minutes longer, or until apples and squash are tender.
Nutrition Facts : Calories 347.4, Fat 16, SaturatedFat 4.6, Cholesterol 15.3, Sodium 54.3, Carbohydrate 54.8, Fiber 7.1, Sugar 26.4, Protein 3.4
BAKED SQUASH AND APPLE CASSEROLE
This is my favorite casserole! My mother brings it to Thanksgiving dinner every year, and the whole family loves it.
Provided by Kree6528
Categories Apple
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Pare, seed, and cut squash into small slices.
- Place squash and apple slices in oblong baking dish (7x11-inch).
- Blend rest of ingredients with fork, fingers, or pastry cutter until crumbly; distribute over squash and apple.
- Cover and bake for 45-50 minutes.
Nutrition Facts : Calories 234.2, Fat 7.8, SaturatedFat 1.4, Sodium 489.9, Carbohydrate 43.1, Fiber 4.2, Sugar 25.8, Protein 1.9
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