Butternut Squash Butter Food

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BUTTERNUT SQUASH BUTTER



Butternut Squash Butter image

Looking for a tasty way to use up those pumpkins and have a wonderful gift during the holidays? My pumpkin butter is delicious on biscuits or homemade bread, and also makes a tempting filling for miniature tart shells. -Wanda Richardson, Somers, Montana

Provided by Taste of Home

Time 1h20m

Yield 6 cups.

Number Of Ingredients 7

6 cups mashed cooked butternut squash or pumpkin
2 cups apple cider or juice
1-1/4 cups packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves

Steps:

  • Place all ingredients in a Dutch oven. Bring to a boil. Reduce heat; simmer, uncovered, until mixture reaches a thick, spreadable consistency, 1 to 1-1/2 hours. Cool to room temperature. Store in an airtight container in the refrigerator up to 3 weeks.

Nutrition Facts : Calories 39 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges

ROASTED BUTTERNUT SQUASH WITH BROWN BUTTER VINAIGRETTE



Roasted Butternut Squash With Brown Butter Vinaigrette image

This roasted butternut squash is every bit as caramelized as you'd want it to be, without the prep work that's usually involved. First, it's cooked without being peeled: The skin is a crisp counterpart to the jammy interior. (If you do want to get rid of the peel, it tears away easily after roasting.) Then, it's dressed with a vinaigrette made with brown butter, vinegar and dried chile. Mint is added for freshness and flaky salt for crunch, and you could also throw on some cheese - Parmesan, Gruyère, ricotta - for more richness. Serve the squash over sturdy salad greens, or add nuts or pepitas to the browning butter for more texture.

Provided by Ali Slagle

Categories     vegetables, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 large butternut squash (3 to 4 pounds)
3 tablespoons extra-virgin olive oil
Kosher salt and black pepper
3 tablespoons unsalted butter
1 teaspoon apple cider vinegar, plus more as needed
1/4 teaspoon red-pepper flakes, plus more as needed
1/2 cup fresh mint leaves (optional)
Flaky salt

Steps:

  • Arrange a rack at the bottom of the oven and heat to 425 degrees. Slice the squash 1/2-inch-thick crosswise. (No need to peel.) Cut slices in half, if desired, to make half moons. Remove the seeds from the squash with a spoon and discard.
  • On a rimmed baking sheet, toss the squash with the olive oil, and season with salt and pepper. Spread in an even layer and roast on the bottom rack until browned, 20 to 25 minutes. Flip and roast until tender, another 5 to 10 minutes.
  • After you flip the squash, make the brown butter: Melt the butter in a small saucepan over medium. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden-brown and it smells nutty, 3 to 4 minutes. Remove from heat and add the vinegar and red-pepper flakes. Season with salt and pepper and set aside on the stovetop until the squash is ready. (The heat from the oven keeps the butter from hardening.)
  • Dip a piece of squash into the vinaigrette, try it, and adjust vinegar, salt and red-pepper flakes to taste. Spoon the vinaigrette over the squash and top with mint leaves, if using, and flaky salt.

ROASTED BUTTERNUT SQUASH WITH BROWN BUTTER AND NUTMEG



Roasted Butternut Squash with Brown Butter and Nutmeg image

Categories     Side     Roast     Butternut Squash     Fall     Winter     Nutmeg     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 side-dish servings

Number Of Ingredients 6

Nonstick vegetable oil spray
2 pounds butternut squash (about 1 large), halved, seeded, peeled, cut into 1-inch cubes
2 tablespoons olive oil
3 tablespoons unsalted butter
1/4 teaspoon freshly grated whole nutmeg or ground nutmeg
Additional nutmeg (for garnish)

Steps:

  • Preheat oven to 375°F. Spray large rimmed baking sheet with nonstick spray. Place squash on sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat; arrange squash in single layer. Bake squash until brown and very tender when pierced with fork, stirring occasionally, about 45 minutes. Transfer to bowl.
  • Melt butter in small saucepan over medium-low heat until foam subsides and butter turns nut-brown, about 4 minutes. Pour over squash; stir lightly to coat. Toss with more salt and 1/4 teaspoon nutmeg. Sprinkle with more nutmeg and serve.

BUTTERNUT SQUASH WITH BROWN BUTTER



Butternut Squash with Brown Butter image

The easiest way to peel butternut squash is with a vegetable peeler; the harp-shaped variety works particularly well.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Time 35m

Number Of Ingredients 5

2 tablespoons unsalted butter
1 butternut squash (about 1 3/4 pounds), peeled, seeded, and cut into 3/4-inch cubes
1/2 cup low-sodium canned chicken broth
1/4 cup water
1 tablespoon dark-brown sugar

Steps:

  • Heat butter in a large skillet over medium-high heat until golden brown. Add squash; saute, stirring occasionally, until golden brown and tender when pierced with a fork, about 16 minutes.
  • Add chicken broth, the water, and brown sugar; cook until liquid has evaporated and squash is nicely caramelized, about 6 minutes. Remove from heat, and season with salt and pepper. Serve.

ROASTED BUTTERNUT SQUASH IN BROWN BUTTER AND NUTMEG



Roasted Butternut Squash in Brown Butter and Nutmeg image

Make and share this Roasted Butternut Squash in Brown Butter and Nutmeg recipe from Food.com.

Provided by IHeartDogs

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 4

2 lbs butternut squash, peeled and seeded (about 1 large one)
2 tablespoons olive oil
3 tablespoons salted butter
1/4 teaspoon ground nutmeg or 1/4 teaspoon fresh nutmeg, grated

Steps:

  • Preheat oven to 375 degrees.
  • Cut peeled and seeded squash into 1-inch cubes.
  • Spray a baking sheet or dish with nonstick cooking spray.
  • Place squash on baking dish and drizzle with olive oil.
  • Toss to coat and arrange in a single layer.
  • Bake for 45 minutes, or until very tender and beginning to brown, stirring occasionally.
  • Transfer to serving dish or bowl.
  • Melt butter in small saucepan over medium-low heat, until butter turns a nut-colored brown, about 4 minutes only-- don't burn it!
  • Pour over squash, toss to coat, and sprinkle with nutmeg.
  • Serve hot.

BAKED BUTTERNUT SQUASH



Baked Butternut Squash image

Take advantage of fabulous fall produce and roast this scrumptious side. Lightly seasoned with cinnamon, nutmeg and brown sugar, this is my favorite baked butternut squash recipe-it could almost be dessert! -Heidi Vawdrey, Riverton, Utah

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 6 servings.

Number Of Ingredients 7

1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
1 small butternut squash (about 2 pounds)
2 tablespoons butter, melted
6 teaspoons brown sugar, divided

Steps:

  • Preheat oven to 350°. Mix seasoning ingredients. Halve squash lengthwise; remove and discard seeds. Place squash in an 11x7-in. baking dish coated with cooking spray. Brush with melted butter; sprinkle with seasonings. , Place 2 teaspoons brown sugar in the cavity of each half. Sprinkle remaining brown sugar over cut surfaces., Bake, covered, 40 minutes. Uncover; bake until squash is tender, about 20 minutes.

Nutrition Facts : Calories 120 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 136mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges

BAKED BUTTERNUT SQUASH



Baked Butternut Squash image

This simple baked butternut squash is easy to make, delicious to eat, and looks beautiful on the plate.

Provided by Anonymous

Categories     Side Dish     Vegetables     Squash

Time 1h40m

Yield 2

Number Of Ingredients 4

1 butternut squash, halved lengthwise and seeded
water
1 tablespoon butter, divided
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place squash, cut sides down, in a 9x13 baking dish. Pour water into dish around squash halves.
  • Bake in the preheated oven until tender and easily pierced with a fork, about 1 1/2 hours. Carefully remove the skin with a fork; it should be very easy to remove. Top squash halves with butter and season with salt and pepper to taste.

Nutrition Facts : Calories 280.7 calories, Carbohydrate 59.7 g, Cholesterol 15.3 mg, Fat 6.3 g, Fiber 10.2 g, Protein 5.2 g, SaturatedFat 3.8 g, Sodium 64.9 mg, Sugar 11.2 g

BUTTERNUT SQUASH STEAKS WITH BROWN BUTTER-SAGE SAUCE



Butternut Squash Steaks with Brown Butter-Sage Sauce image

Applying the classic steakhouse butter-basting technique to slabs of butternut squash turns it into a hearty vegetarian main.

Provided by Anna Stockwell

Categories     Bon Appétit     Vegetarian     Squash     Butternut Squash     Sage     Fall     Dinner     Thanksgiving

Yield 2 servings

Number Of Ingredients 7

1 large butternut squash (about 3 lb.), preferably one with a long thick neck
1 Tbsp. extra-virgin olive oil
2 Tbsp. unsalted butter, cut into pieces
6 sage leaves
2 garlic cloves, crushed
1 Tbsp. fresh lemon juice
Kosher salt, freshly ground pepper

Steps:

  • Cut the neck off of squash; reserve base for another use. Trim the stem off the neck then peel. Resting neck on cut base, cut in half lengthwise, creating two lobes. Trim off outer rounded side of each piece to create two 3/4"-thick steaks (about 6 oz. per steak); reserve trimmed off sides for another use.
  • Heat oil in a large heavy skillet over medium. Cook squash steaks, turning every 3 minutes, until deeply browned on both sides and fork-tender, about 15 minutes. Add butter, sage, and garlic to skillet, tilt pan toward you so that butter pools on one side, and use a large spoon to continually baste steaks with butter. Cook, basting, until butter is no longer bubbling, smells nutty, and is beginning to brown, about 1 minute. Remove from heat and stir in lemon juice; season with salt and pepper.
  • Transfer squash steaks to plates and spoon sauce over.

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THE 16 BEST BUTTERNUT SQUASH RECIPES
the-16-best-butternut-squash image

From thespruceeats.com
Occupation Cookbook Author And Photographer
Published 2010-07-28
Estimated Reading Time 4 mins
  • Roasted Brussels Sprouts and Butternut Squash With Cranberries. The combination of roasted vegetables in this roasted brussels sprouts and butternut squash with cranberries dish might make you think fall or winter, but don't wait for a holiday dinner to enjoy it.
  • Roasted Butternut Squash With Onions and Sage. This is an outstanding side dish of roasted butternut squash with onions and sage that's easy enough for an everyday meal and special enough for a holiday feast or Sunday dinner.
  • Butternut Squash and Pasta. Browned butter and sage flavor this simple butternut squash and pasta dish. This is a delicious way to enjoy butternut squash.
  • Baked Maple and Brown Sugar Butternut Squash. Baking is one of the easiest ways to cook butternut squash. No peeling is required, and the squash may be seasoned with salt and pepper or a mixture of cinnamon and brown sugar like this maple and brown sugar butternut squash recipe.
  • Slow Cooker Butternut Squash Soup. The slow cooker makes butternut squash soup effortless. It's a very flavorful recipe, too. The squash is accented with apples and coconut milk, then seasoned with cayenne, garlic, nutmeg, and thyme.
  • Butternut Squash Pie. Cinnamon and brown sugar flavor this fantastic butternut squash pie, and it's a tasty alternative to pumpkin pie. Add this butternut squash pie to your holiday dinner menu.
  • Butternut Squash Lasagna. Butternut squash plays a starring role in this light and flavorful lasagna recipe. It is roasted along with some sage, and then mashed and layered with bechamel sauce, lasagna noodles, and a ricotta-cheese-egg mixture.
  • Instant Pot Butternut Squash. Although quite simple, this recipe allows the butternut squash to really shine while the Instant Pot makes for a really quick cooking time.
  • Butternut Squash Noodles. Spiralized, butternut squash makes for tender, flavorful noodles. This recipe drapes it in a creamy, savory garlic and sage sauce for a tasty side dish.
  • Butternut Squash Cornbread. Butternut squash cornbread has plenty of flavor and moisture and is a unique spin on the classic buttermilk cornbread. If you like a less sweet cornbread, reduce or omit the sugar.


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