BUTTERNUT SQUASH SOUP WITH PECANS
"When I received some fresh organic vegetables from a friend, I created this hearty and satisfying soup," writes Delores Cavanah of Aurora Colorado.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 cups.
Number Of Ingredients 14
Steps:
- In a small nonstick skillet, saute onion and celery in oil for 3-4 minutes or until crisp-tender. Add the parsley, garlic and cinnamon; saute 1-2 minutes longer., In a large saucepan, combine the potatoes, broth and onion mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until potatoes are tender. Add the squash, soup, salt and pepper; heat through. , Remove from the heat; stir in the pecans and cream. Cool slightly. In a blender or food processor, process soup in batches until smooth. Return to the pan and heat through.
Nutrition Facts : Calories 309 calories, Fat 14g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 702mg sodium, Carbohydrate 43g carbohydrate (11g sugars, Fiber 5g fiber), Protein 5g protein.
BUTTERNUT SQUASH WITH PECANS AND BLUE CHEESE
This has many strings to its bow: it serves as a vegetarian alternative to the Christmas/Thanksgiving turkey; it gussies up a plate of cold leftover turkey; it adds the right balance of mellow warmth and tang to any plain wintry dish; and it is a good whole meal on days when you just feel fleshed-out.
Provided by Nigella Lawson : Food Network
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F.
- Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 1-inch cubes; you don't need to be precise just keep the pieces uniformly small.
- Put into a roasting tin with the oil and strip about 4 stalks thyme of their leaves, sprinkling over the butternut squash. If you can't get any fresh thyme, sprinkle over dried.
- Roast in the oven for about 30 to 45 minutes or until tender.
- Once out of the oven, remove the squash to a bowl and scatter over the pecans and crumble over the cheese tossing everything together gently. Check the seasoning and add the last couple of stalks of thyme torn into small sprigs to decorate.
BUTTERNUT SQUASH, PECANS AND CURRANTS
This recipe, from the restaurant Balaboosta in New York, came to The Times in 2010 as part of a roundup of restaurant Thanksgiving dinners, but it can be served any time, even as a weeknight main alongside a hearty salad or starch. The currants and candied pecans play off the butternut squash's sweetness, while a vinaigrette stops it all from being too cloying. It's a delightful vegetarian main for when you want the essence of the restaurant meal, without too much work.
Provided by Sam Sifton
Categories quick, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 450 degrees. Cut the squash in two at the base of the neck, discarding the hollow bulb end or reserving for another use. Peel the rest and slice into 1/2-inch disks. Toss the squash in a large roasting pan with 2 tablespoons of the olive oil, thyme and salt and pepper to taste, and arrange in a single layer. Roast the squash, turning once halfway through, until tender and beginning to brown, about 30 minutes.
- Meanwhile, in a large skillet over medium heat, combine garlic and one tablespoon of the remaining olive oil. Sauté until fragrant and tender, about one minute. Add pecans and sugar, and toss until the sugar has melted and the pecans are lightly browned, about 2 minutes. Whisk the vinegar into the remaining olive oil. Add the pecan mixture, currants and chili flakes. Mix well, and season with salt and pepper to taste.
- Arrange the squash on a warm platter and top with some or all of the dressing.
Nutrition Facts : @context http, Calories 351, UnsaturatedFat 19 grams, Carbohydrate 39 grams, Fat 23 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 815 milligrams, Sugar 12 grams
BUTTERNUT SQUASH WITH ONIONS AND PECANS
A new twist on a squash dish! Can be made 4 hours ahead.
Provided by Christine L.
Categories Side Dish Vegetables Onion
Yield 8
Number Of Ingredients 6
Steps:
- Place pecans on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes.
- Peel the squash, and remove the seeds. Cut into 1/2 inch cubes. There will be about 6 cups squash.
- Melt butter or margarine in a heavy large skillet over low heat. Add onion and saute until very tender, about 15 minutes. Add squash and toss to coat. Cover. Cook until squash is tender but still holds it shape, stirring frequently, about 15 minutes. Season to taste with salt and pepper. Can be prepared 4 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing.
- Stir in half of the pecans and half of the parsley. Transfer mixture to bowl. Sprinkle with remaining pecans and parsley. Serve.
Nutrition Facts : Calories 197.8 calories, Carbohydrate 18.7 g, Cholesterol 11.4 mg, Fat 14.3 g, Fiber 4.2 g, Protein 2.8 g, SaturatedFat 3.6 g, Sodium 56.7 mg, Sugar 4.2 g
PECAN-STUFFED BUTTERNUT SQUASH
I love autumn, when butternut squash is at its peak. This is one of my favorite ways to prepare it. The squash is tender, and the creamy pecan filling is fabulous. -Sheryl Little, Sherwood, Arkansas
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Cut each squash in half lengthwise; discard seeds. Place squash cut side down in two 13x9-in. baking dishes; add 1/2-in. water. Bake, uncovered, at 350° for 1 hour., Turn squash over; sprinkle with salt and pepper if desired. In a small bowl, beat the cream cheese, butter and brown sugar until light and fluffy; stir in pecans. Spoon into squash cavities. , Bake 15-20 minutes longer or until filling is lightly browned and squash is tender.
Nutrition Facts : Calories 299 calories, Fat 16g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 317mg sodium, Carbohydrate 40g carbohydrate (13g sugars, Fiber 10g fiber), Protein 5g protein.
GINGERED BUTTERNUT SQUASH SOUP WITH SPICY PECAN CREAM
Dean Fearing loves the holiday feel of butternut squash, especially when it's cooked with ginger, as it is for his smooth, gently sweet soup. He tops it with whipped cream flecked with chopped pecans for a number of reasons: "Usually holiday soups have a dollop of cream-adding pecans gives it a dollop of flavor. And crunch. I think everything should have a little bit of crunch to it. Plus, this is Texas, and pecans are in Texas." Recipe by Dean Fearing from Dean Fearing's Dallas Thanksgiving. F&W Magazine, 11/07 edition.
Provided by Manami
Categories Coconut
Time 2h55m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F
- Rub the cut sides of the squash with the olive oil and set them, cut side down, on a large rimmed baking sheet.
- Bake the squash for about 1 hour, or until very tender.
- Remove from the oven and let stand until cool enough to handle.
- Spoon the squash flesh into a large bowl; discard the skins.
- In a pie plate, toast the pecans for about 8 minutes, or until lightly browned and fragrant; let the nuts cool.
- In a large pot, melt the butter.
- Add the onion, fennel and ginger and cook over moderate heat until softened, about 8 minutes.
- Add the squash and the chicken stock, cover and simmer for 20 minutes, stirring occasionally.
- Uncover the pot and continue cooking until the squash starts to fall apart, about 10 minutes.
- Remove from the heat and stir in the coconut milk.
- Meanwhile, in a food processor, pulse the pecans until they are finely chopped.
- In a medium bowl, beat the cream until soft peaks form.
- Fold in the chopped pecans, hazelnut oil and cayenne pepper and season with salt.
- Working in batches, puree the squash soup in a blender until smooth.
- Stir in the lemon juice and season with salt.
- Ladle the soup into bowls, top with a dollop of the pecan cream and serve.
- *The soup can be refrigerated for up to 2 days.
- Reheat gently, adding a little chicken stock to thin the soup.
- Serve with a fruity, aromatic Viognier will have enough body to stand up to this rich soup. The 2006 Becker Vineyards Texas Viognier would be terrific; or consider the peachy 2006 Stags' Leap Viognier from Napa Valley, an easier-to-find alternative.
- Enjoy!
Nutrition Facts : Calories 350, Fat 22.6, SaturatedFat 11.9, Cholesterol 29.1, Sodium 200.6, Carbohydrate 35.6, Fiber 6, Sugar 7.8, Protein 7.3
BUTTERNUT SQUASH AND PECAN CASSEROLE
This recipe was given to me by my aunt and is now a standard in my home by request for holidays and potlucks. It's yummy onion flavor and nut topping go great with ham or turkey.
Provided by emoon
Categories Side Dish Casseroles Squash Casserole Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix butternut squash, onion, mayonnaise, Cheddar cheese, sugar, and egg in a casserole dish.
- Combine cracker crumbs, pecans, and sunflower seeds in a bowl; sprinkle over squash mixture. Pour melted butter over crumb topping.
- Bake in the preheated oven until casserole is bubbling and crumb topping is browned, about 45 minutes.
Nutrition Facts : Calories 313 calories, Carbohydrate 20.3 g, Cholesterol 51.1 mg, Fat 24.6 g, Fiber 2.5 g, Protein 5.2 g, SaturatedFat 7.4 g, Sodium 176.4 mg, Sugar 8.2 g
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BUTTERNUT SQUASH SOUP W/ HONEY PECAN BUTTER RECIPE
From food.com
Servings 8Total Time 2 hrsCategory VegetableCalories 240 per serving
- Halve the squash and place pieces cut side down on an oiled baking sheet. Bake until the squash can easily be skewered, 45 to 60 minutes. Cool for 20 minutes. Remove the seeds and discard. Scrape pulp and reserve. Discard peel.
- In a soup pot over medium heat, melt 1 tablespoon butter. Add bacon and onion and cook, stirring occasionally, until onion is soft, about 10 minutes. Add squash and broth and simmer until squash falls apart, about 30 minutes. Cool for 20 minutes.
- In a blender, purée soup in batches until very smooth, 2 to 3 minutes per batch. Strain into a clean soup pot and add orange juice and nutmeg. Season with salt and pepper. If soup is too thick, thin with additional water or stock.
GINGERED BUTTERNUT SQUASH SOUP WITH SPICY PECAN CREAM
From foodandwine.com
5/5 Category Squash SoupServings 12Total Time 2 hrs 15 mins
- Preheat the oven to 350°. Rub the cut sides of the squash with the olive oil and set them, cut side down, on a large rimmed baking sheet. Bake the squash for about 1 hour, or until very tender. Remove from the oven and let stand until cool enough to handle. Spoon the squash flesh into a large bowl; discard the skins.
- In a pie plate, toast the pecans for about 8 minutes, or until lightly browned and fragrant; let the nuts cool.
- In a large pot, melt the butter. Add the onion, fennel and ginger and cook over moderate heat until softened, about 8 minutes. Add the squash and the chicken stock, cover and simmer for 20 minutes, stirring occasionally. Uncover the pot and continue cooking until the squash starts to fall apart, about 10 minutes. Remove from the heat and stir in the coconut milk.
- Meanwhile, in a food processor, pulse the pecans until they are finely chopped. In a medium bowl, beat the cream until soft peaks form. Fold in the chopped pecans, hazelnut oil and cayenne pepper and season with salt.
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