BUTTERNUT SQUASH WITH SHALLOTS AND SAGE
Categories Side Sauté Vegetarian Quick & Easy Butternut Squash Fall Vegan Sage Shallot Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook shallots and squash, stirring, until shallots are softened, about 5 minutes.
- Add broth, brown sugar, sage, and salt, stirring until sugar is dissolved. Simmer, covered, stirring occasionally, until squash is tender, 8 to 10 minutes. Remove from heat and stir in vinegar, pepper, and salt to taste.
BUTTERNUT SQUASH, SHALLOT AND COCONUT MILK SOUP
Balance the sweet notes of this butternut squash and coconut milk soup with cayenne, ginger and a bit of fresh cilantro.
Provided by Food Network Kitchen
Time 1h
Yield 4-6
Number Of Ingredients 12
Steps:
- Heat the coconut oil in a medium saucepan over medium heat. Add the shallot and scallion whites and cook, stirring, until tender, 3 to 4 minutes. Add the potato, ginger, cayenne, bay leaf, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
- Add the butternut squash and simmer until the potatoes and squash are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the bay leaf and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
- Stir in the coconut milk and reheat the soup if necessary, adjusting the consistency with water and seasoning with additional salt and pepper.
- Serve hot sprinkled with chopped cilantro and scallion greens and a drizzle of coconut milk if using.
BUTTERNUT SQUASH CONGEE WITH CRISPY SHALLOTS AND SOFT-BOILED EGGS
Congee is a classic Chinese comfort food. It's a warm rice dish that is super versatile -- kind of like a blank canvas that you can adjust to suit your mood. If you prefer tasting the congee in its purest form, just cook the rice in a simple broth with a little salt and white pepper. If you want to take it to a place with textures and bold flavors, cook the rice with marinated proteins, then top it with crispy shallots, chopped soft herbs and maybe even a thousand-year-old egg. My version here adds the sweetness of butternut squash. As a young child, my mother would often add a vegetable element to congee to make it extra filling. Squashes were her favorite because they were naturally sweet and gave the congee a more pleasing color. Another trick my mother taught me was to start by tossing the rice in salt. This will cut down on the cooking time, which is usually at least 45 minutes. The thing about congee is that it's a simple dish but there is a lot in the technique. You can't just walk away from it. You need to stand over the pot and stir constantly while it cooks. As the starch from the rice is breaking down in the broth, it becomes very sticky and can easily burn -- and once it's burned, you'll have to start all over because no topping can hide that horrible taste! That's why my recipe uses a nonstick saucepan, which will help prevent that common mishap. Congee might be a humble dish but it's a dish that is a labor of love. Just think of it as a warm hug for your belly.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the rice in a medium bowl and cover with water; drain. Repeat twice; drain well in a fine-mesh sieve. (This will help remove some of the starch.) Transfer the rinsed rice back to the bowl and add 1 1/2 tablespoons salt with 1 teaspoon of the vegetable oil. Mix well with your hand or a rubber spatula and let sit for five minutes.
- Meanwhile, pulse the butternut squash in a food processor until finely chopped. (If you are using a mini food processor, do this in batches.) Set aside.
- Rinse the rice twice with cold water to remove the excess salt, then drain and transfer to a medium nonstick saucepan. Add the broth and butternut squash. Bring to a boil over medium-high heat, then reduce the heat to a medium-low simmer. Cover and cook, stirring occasionally to prevent burning, until the consistency resembles oatmeal and the butternut squash is completely soft, bright orange and incorporated into the congee, about 30 minutes. Add the white pepper and season with salt.
- While the congee cooks, placed the eggs in a small saucepan, cover with cold water and add the vinegar. Bring to a boil, cover and remove from the heat. Let sit for 5 minutes. Drain and rinse under cold water; peel, then halve each egg lengthwise. Set aside.
- Heat the remaining 2 tablespoons plus 2 teaspoons vegetable oil in a small skillet over medium heat until shimmering. Add the shallots and gently fry, stirring, until golden brown, 4 to 5 minutes. Remove with a slotted spoon to a paper towel-lined plate. Lightly sprinkle with salt.
- Divide the congee among 4 shallow bowls. Top each with 2 egg halves. Garnish the congee with the ginger, scallions, cilantro and crispy shallots. Drizzle with sesame oil, if desired. Enjoy while warm.
ROASTED BUTTERNUT SQUASH AND SHALLOTS
Make and share this Roasted Butternut Squash and Shallots recipe from Food.com.
Provided by lisar
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 475.
- Combine ingredients in bowl.
- Pour into a lightly sprayed jellyroll pan.
- Bake at 475 for 20 minutes or until tender, stirring occasionally.
BUTTERNUT SQUASH SOUP WITH CINNAMON WHIPPED CREAM AND FRIED SHALLOTS
Provided by Anne Burrell
Categories appetizer
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Coat a large pot over medium-high heat with olive oil. Add the onions, carrots, celery and garlic. Season with salt, to taste, and sweat the veggies until they start to soften and are very aromatic, about 7 to 8 minutes. Add the squash and potatoes and season with salt, to taste. Stir to coat the mixture with the oil and cook for another 5 to 6 minutes. Add the wine and reduce by half.
- Add the stock, thyme and bay leaves. Squeeze the orange into the soup and add both halves. Taste for seasoning and adjust, if needed. Bring to a boil and reduce to a simmer and simmer until the squash is falling apart, about 35 to 40 minutes. * If the liquid level starts to get too low, water can be used to replace it.
- Remove and discard the orange halves, thyme bundle and bay leaves and puree the soup with an immersion blender or a blender. If using a blender, cool the mixture for about 5 minutes and carefully add it to the blender. It should be very smooth and velvety. Check the consistency. If it is too thick add water to thin it.
- In a saucepan heat about 1-inch of the oil over medium heat. Slice the shallots into thin rings. Just before frying, toss the shallots in the flour. Fry the shallots until they are crispy and brown. Remove to a paper towel and sprinkle immediately with salt.
- Whip the cream in a large bowl until it holds its shape in soft peaks, then whip in the cinnamon.
- Ladle the soup into serving bowls and top with a dollop of the cinnamon whipped cream and fried shallots.
- Squashy!!!
AIR FRYER BUTTERNUT SQUASH, FENNEL AND SHALLOT SALAD
I try to eat a lot of salads during the week and when fall comes around I like to roast a vegetable or two to dress them up a little. An air fryer speeds up that process. Butternut squash, fennel and shallots are my favorites because I love how all three are sweet and savory, especially with a little char on them. Maple syrup in the tarragon vinaigrette (inspired by honey mustard dressing) further drives the fall theme home.
Provided by Food Network Kitchen
Time 35m
Yield 4 servings as a main course or 6, as starters
Number Of Ingredients 13
Steps:
- Add 3 tablespoons of the maple syrup and the red wine vinegar to a small saucepan over medium-low heat and stir to combine. Add the 2 teaspoons tarragon and the rosemary and stir. Simmer until fragrant, about 5 minutes. Remove from the heat and set aside.
- Preheat an air fryer to 385 degrees F. Add the butternut squash, shallots, fennel, garlic, olive oil, 1 tablespoon of the Dijon and a generous sprinkle each of salt and pepper to a large bowl and toss to combine. Put the vegetables in an even layer in the air fryer basket and cook until the squash and the shallots start to char around the edges, 20 to 25 minutes. You can do this in batches if you have a smaller air fryer or want crispier edges.
- While the vegetables air fry, strain the maple vinegar through a fine-mesh sieve into a small bowl. Add the remaining 3 tablespoons Dijon and stir or whisk to combine. Thin out with water and season with salt and pepper, if necessary.
- Transfer the vegetables to a large heatproof bowl and toss with the remaining 1 tablespoon maple syrup and 1 tablespoon tarragon.
- Dress the spinach spring mix with the vinaigrette and divide among serving bowls. Top with the vegetables, then garnish with fennel fronds and crushed peanuts.
ROASTED BUTTERNUT SQUASH WITH SHALLOTS
This recipe was given to me by my friend Mary Beth. It such a nice recipe for its simplicity and it's flavors. Using fresh rosemary in this dish is key.
Provided by Expat in Holland
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Square off ends and cut squash in two, just above bulbous part. Stand sections on flat ends and use sharp knife (or vegetable peeler) to remove outer peel, slicing from top to bottom. Cut rounded end in half lengthwise and scoop out seeds. Cut squash into uniform 3/4 inch cubes so they'll cook evenly.
- Position rack in center of oven and heat to 450°F.
- In a bowl combine squash and shallots and toss to mix.
- In a small bowl combine olive oil, rosemary, salt, brown sugar and pepper. Mix well.
- Pour oil mixture over squash in bowl and toss well to coat all.
- Put squash mixture onto heavy duty rimmed baking sheet. Distribute vegetables evenly on baking sheet.
- Roast for 20 minutes. Stir, then continue roasting until vegetables are tender and lightly browned, 10-15 minutes more.
- Serves four.
Nutrition Facts : Calories 163.9, Fat 10.3, SaturatedFat 1.4, Sodium 444.7, Carbohydrate 18.7, Fiber 2.2, Sugar 3.4, Protein 1.8
ROASTED BUTTERNUT SQUASH AND SHALLOT SOUP (WW FRIENDLY)
Spicy fresh ginger complements the sweet roasted winter squash and shallots in this easy recipe. Serve with a grilled cheese sandwich for a simple supper. To make this recipe easier, I used pre-cut butternut squash found in Costco. Weight watcher = 3 points
Provided by Abby Girl
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°.
- Combine first 5 ingredients in a roasting pan or jelly-roll pan; toss well. Bake at 375° for 50 minutes or until tender, stirring occasionally. Cool 10 minutes.
- Place half of squash mixture and half of broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large saucepan. Repeat procedure with remaining squash mixture and broth. Cook over medium heat 5 minutes or until thoroughly heated. Top with chives and pepper, if desired.
Nutrition Facts : Calories 96.8, Fat 3, SaturatedFat 0.5, Sodium 414.2, Carbohydrate 15.9, Fiber 2.3, Sugar 2.8, Protein 3.5
ROASTED SQUASH, SHALLOT, SPINACH & RICOTTA PASTA
Use your favourite wholemeal shapes and add roasted butternut, shallots, creamy Italian cheese and spinach for a hearty Italian pasta dish
Provided by Good Food team
Categories Main course
Time 55m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Tip the squash and shallots into a large roasting dish. Toss in the oil, season and roast for 40 mins, stirring once.
- Meanwhile, cook the pasta following pack instructions, reserving a few tbsp of cooking water. Place the spinach in a large colander and pour over boiling water to wilt. Allow to cool a little, then squeeze out as much excess water as possible. Pop into a bowl with two-thirds of the ricotta, the sage, lemon juice and zest, nutmeg and seasoning, then stir.
- Next, tip the ricotta mixture into the hot drained pasta. Stir, adding a few tbsp of the cooking liquid. Mix most of the roasted veg with the pasta. Divide into bowls and dot with the remaining ricotta and scatter over any final bits of veg.
Nutrition Facts : Calories 504 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 14 grams sugar, Fiber 14 grams fiber, Protein 18 grams protein, Sodium 0.4 milligram of sodium
BUTTERNUT SQUASH WITH SHALLOTS AND SAGE
Make and share this Butternut Squash With Shallots and Sage recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook shallots and squash, stirring, until shallots are softened, about 5 minutes.
- Add broth, brown sugar, sage, and salt, stirring until sugar is dissolved. Simmer, covered, stirring occasionally, until squash is tender, 8 to 10 minutes.
- Remove from heat and stir in vinegar, pepper, and salt to taste.
Nutrition Facts : Calories 178.5, Fat 7.2, SaturatedFat 1, Sodium 311, Carbohydrate 29.6, Fiber 4, Sugar 7.7, Protein 3
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