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
BUTTERNUT SQUASH, APPLE, AND ONION GALETTE WITH STILTON
Provided by Food Network Kitchen
Categories appetizer
Time 2h45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the dough: Pulse the flour and salt together in a food processor. Add the butter and pulse about 10 times until the mixture resembles coarse cornmeal with a few bean-size bits of butter in it. Add the egg and pulse 1 to 2 times more; don't let the dough form a mass around the blade. If the dough seems very dry, add up to 1 tablespoon of cold water, 1 teaspoon at a time, and pulsing briefly. Remove the blade and bring the dough together by hand. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate at least 1 hour.
- For the filling: Halve and core the apple. Cut each 1/2 into 8 wedges and put them in a large bowl. Slice the squash and cut the onion into wedges so that both are as thick as the apple wedges, and add them to the apples. Add the butter, rosemary, and thyme and toss gently to combine. Season with salt and pepper and toss again.
- Preheat the oven to 400 degrees F.
- Roll the dough on a lightly floured surface into a 12-inch disk. Transfer the dough to a baking sheet and brush with mustard. Starting 2 inches from the edge, casually alternate pieces of apple, squash, and onion in overlapping circles¿if you have extra pieces of one or another, tuck them in where you can or double them up until to use all the filling. Fold and pleat the dough over the edge of the filling. Bake until the crust is brown and the apples, squash, and onions are tender and caramelized, about 55 minutes. Scatter the cheese over the filling and bake until melted, about 5 minutes more. Cool the galette briefly on a wire rack. Cut into wedges and serve.
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.
ROASTED KABOCHA SQUASH WITH CRANBERRIES & PECANS
An easy pumpkin side dish of roasted Kabocha squash with cranberries and pecans has all those fall feels and is great for Thanksgiving, Christmas and your regular roast dinner. This winter squash recipe is gluten-free, paleo, dairy-free, vegan-friendly.
Provided by Irena Macri
Categories Side dish
Time 35m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 200 C / 400 F.
- Peel the pumpkin, cut it into quarters and remove the seeds. Dice into cubes and add to a large roasting tray or baking dish. Add the onion and drizzle with olive oil. Toss through and place in the oven, middle shelf, for 10 minutes.
- Chop most of the pecans roughly and reserve a few whole nuts. Prepare the rest of the ingredients.
- After 10 minutes, remove the pumpkin and scatter the pecans (except for a few whole ones), cranberries, garlic, salt and spices over the top. Stir through and place back in the oven for 7-10 minutes.
- After 7 minutes, remove the tray again and scatter the remaining pecans over the top. Whisk together the glaze mix and drizzle over the tray contents. Place in the oven for 5 more minutes.
Nutrition Facts : ServingSize 1 cup, Calories 185 calories, Sugar 10.8 g, Sodium 562.1 mg, Fat 11.5 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 21.7 g, Fiber 3.5 g, Protein 2.6 g, Cholesterol 0 mg
VEGAN BUTTERNUT SQUASH PIZZA WITH APPLES & PECANS
Who knew? Butternut squash makes a silky-smooth and full-flavored pizza sauce, and the perfectly creamy base for this fall-inspired pie. Scrumptious as is, but you can also make individual size pizzas and add gouda or mozzarella for the cheese-eaters and cooked, crumbled sausage for the carnivores. Win!
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 17
Steps:
- Preheat oven to 450 degrees Fahrenheit.
- Make the sauce. Fill a large saucepan halfway full of water and set over high heat. Add butternut squash. Bring to a boil and cook until fork-tender, 6-7 minutes.
- Drain squash in a colander and let cool for a couple of minutes. Add to the pitcher of a high-speed blender or the bowl of a food processor fitted with the S-blade. Add the remaining ingredients and puree until smooth. If the sauce needs to be thinned out a bit, add some more olive oil, about a teaspoon at a time.
- Spread the dough into your desired shape and thickness on a cookie sheet or pizza stone. Add butternut squash sauce and spread with a spoon. Layer with apples, then onions, then pecans. Drizzle with 2 tablespoons olive oil and sprinkle a couple pinches of salt over the top.
- Bake until the crust is golden and cooked through, the apples and onion are tender, and the pecans are toasted but not burned, about 10 minutes.
- Top with fresh thyme if desired. Cut into wedges and serve.
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
ROASTED BUTTERNUT SQUASH WITH CANDIED PECANS
Roasted butternut squash is a perfect fall side with a dash of nutmeg and just the right amount of sweetness. Its rich fall color along with the taste of candied pecans and nutmeg make it an excellent choice for a Thanksgiving side dish.
Provided by Mary Ann Kelley
Categories Side Dish
Time 1h5m
Number Of Ingredients 9
Steps:
- Preheat oven to 450ºF.
- Peel and chop butternut squash into 1" cubes.
- Chop onions into 1" pieces.
- Mix onions and squash with oil and spread in a prepared roasting pan with sides.
- Sprinkle brown sugar evenly across vegetables, then grind the nutmeg evenly over the vegetables.
- Mix gently with hands to distribute the brown sugar and nutmeg among the vegetables.
- Bake for 35-45 minutes, gently stirring a couple of times during baking.
- While squash is baking, prepare candied pecans as directed below.
- When squash is turning brown on the edges and there is no longer any liquid in the pan, remove the vegetables from the oven.
- Gently stir one-half to two-thirds (depending on how much you want to reserve for topping based on the size and shape of your serving dish) of the pecans into the squash, then place into a serving bowl. Sprinkle the remaining pecans on top of the squash and serve immediately.
Nutrition Facts : Calories 276 kcal, Carbohydrate 36 g, Protein 3 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 16 mg, Fiber 5 g, Sugar 15 g, ServingSize 1 serving
BAKED BUTTERNUT SQUASH AND CRANBERRIES
Make and share this Baked Butternut Squash and Cranberries recipe from Food.com.
Provided by hipbonez
Categories Vegetable
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, toss squash and onions with 1 tablespoon of olive oil and seasonings.
- combine with cranberries.
- spread in a baking dish.
- preheat oven to 350 degrees.
- place in oven for 1 hour.
- pour cranberry juice over squash and put back in oven for 15-20 minutes.
- serve warm or cold.
Nutrition Facts : Calories 177.4, Fat 3.7, SaturatedFat 0.5, Sodium 12.4, Carbohydrate 38.2, Fiber 6.4, Sugar 9.2, Protein 3
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 ONIONS AND PECANS
Make and share this Butternut Squash with Onions and Pecans recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place pecans on an ungreased baking sheet.
- Toast at 350 degrees F (175 degrees C) for 5-8 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.
More about "butternut squash with onions and pecans food"
HONEY ROASTED BUTTERNUT SQUASH W/APPLES, RAISINS & PECANS ...
From recipes.sparkpeople.com
Servings 8Calories 155 per serving
KALE SALAD WITH ROASTED BUTTERNUT SQUASH AND PECANS - TRUE ...
From true-north-kitchen.com
Reviews 2Category SaladCuisine Nordic, ScandinavianTotal Time 55 mins
- Preheat oven to 425 degrees. Place squash and red onion on baking sheet and toss with olive oil. Season with salt and pepper. Roast for 20 minutes, stir and add sage leaves. Continue to roast until vegetables are tender and golden brown, about 10-15 minutes more. Set aside to cool.
- Meanwhile, whisk together ingredients for the vinaigrette in a small bowl, seasoning to taste with salt and pepper. Transfer kale to a serving platter. Drizzle half the vinaigrette over the kale and massage it into the kale with your hands. Add roasted vegetables and pecans. Drizzle with remaining vinaigrette and gently toss to combine. Crumble the crispy sage leaves over the top. Season to taste with salt and pepper. Serve.
BUTTERNUT SQUASH WITH CANDIED PECANS | VEGGIES RECIPES ...
From weber.com
Servings 4Total Time 1 hr 15 minsCategory Veggies
- In a large bowl whisk the egg white until frothy. Add the pecans and stir to coat. Add the brown sugar, ¼ teaspoon of the cinnamon, ¼ teaspoon salt, and the cloves. Stir until evenly distributed among the nuts. Spread the nuts in a single layer on the prepared pan and bake until toasted and caramelized, 18 to 20 minutes, stirring several times. Once cool enough to handle, coarsely chop the pecans and set aside.
- In a small bowl combine the butter, the remaining ½ teaspoon cinnamon, ¼ teaspoon salt, and the cayenne pepper. Place the squash, cut side up, on the grill and brush generously with the butter mixture, reserving the rest for basting and serving. Grill over indirect medium heat, with the lid closed, until very tender, 50 minutes to 1 hour, basting occasionally. Remove from the grill and drizzle with the remaining butter mixture. Top with candied pecans and a final sprinkling of salt, if desired. Serve warm.
VEGAN LENTIL, APPLE & PECAN STUFFED BUTTERNUT SQUASH ...
From veganricha.com
5/5 (6)Total Time 1 hrCategory Main CourseCalories 298 per serving
- Slice the butternut squash into half. Remove the seed box, then drizzle, brush all over with oil, and sprinkle salt and pepper.
- Meanwhile, make your lentil filling. Heat a skillet over medium heat, add oil, then add in your fennel seeds, and herbs, sage, thyme, rosemary, and mix in.
BUTTERNUT SQUASH WITH ONIONS AND PECANS RECIPE - …
From recipes.net
Cuisine AmericanCategory VegetablesServings 8Total Time 48 mins
- Peel the squash, and remove the seeds. Cut into ½-inch cubes. There will be about 6 cups of squash.
- Melt butter in a heavy large skillet over low heat. Add onion and saute for about 15 minutes until very tender. Add squash and toss to coat. Cover. Cook for about 15 minutes until squash is tender but still holds its shape, stirring frequently.
ROASTED BUTTERNUT SQUASH, APPLE & SAUSAGE WHITE PIZZA ...
From leangreennutritionfiend.com
Servings 4Estimated Reading Time 5 mins
- While the butternut squash is roasting, cook your caramelized onions.Remove the onion skins, cut in half, and slice thinly from root to stem.
- On a lightly floured surface, roll out your room temperature dough until it is pretty thin and is in your desired pizza shape.
- Heat the maple syrup and pecans in a skillet over medium heat. When the maple syrup starts to boil, reduce heat to low and simmer for 5-8 minutes.
ROASTED BUTTERNUT SQUASH WITH ONIONS ... - FOOD AND WINE
From foodandwine.com
Servings 4Total Time 1 hr 30 mins
- Preheat the oven to 400°. In a large bowl, toss the squash with the onions, olive oil and brown sugar; season with salt and pepper. Spread the squash on a baking sheet. Roast for 1 hour, or until the squash and onions are tender and browned on the edges. Transfer the vegetables to a serving bowl.
- Set a small skillet over moderately high heat. When it is hot, add the butter and cook until bubbling, about 3 minutes. Add the sage leaves and cook for about 2 minutes, until the butter is browned and the leaves are crisp. Season the browned butter and sage with salt, pour over the squash and serve warm.
BUTTERNUT SQUASH WITH ONIONS AND PECANS RECIPE - COOKEATSHARE
From cookeatshare.com
1/5 Calories 135 per serving
- Dice squash into 1/2" cubes.Toast pecans. Heat butter in heavy large skillet. Add in onion and saute/fry' till very tender, about 15 minutes. Add in squash and toss to coat. Cover and cook till squash is tender but still holds its shape, stirring frequently, about 15-30 minutes. Salt and pepper. (Can be prepared 4 hours ahead. Let stand at room temp. Rewarm over med heat before continuing.) Stir in half of pecans and half of parsley. Transfer to bowl.
- NOTES : A squash weighing approximately 2.25 pounds should yield 6 c. diced. If you forget to toast the pecans, it's alright. I have made this recipe the day before and microwaved it with excellent results. . Now a Holiday standard.
ROASTED BUTTERNUT SQUASH RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
Reviews 17Total Time 45 minsEstimated Reading Time 3 mins
- Preheat oven to 400 degrees F. Place the butternut squash on a large baking sheet. Drizzle with the olive oil and season with rosemary, salt, and pepper. Toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, stirring once.
- Remove the squash from the oven and transfer to a serving dish. Drizzle the squash with balsamic vinegar. Top with chopped pecans and blue cheese. Serve warm.
ROASTED BRUSSEL SPROUTS AND BUTTERNUT SQUASH WITH PECANS ...
From milkandhoneynutrition.com
5/5 (1)Total Time 40 minsCategory Side DishCalories 160 per serving
RISOTTO WITH BUTTERNUT SQUASH AND PARMESAN RECIPE ...
From sargento.com
Servings 4Calories 420 per servingCategory Dinner
ROASTED BUTTERNUT SQUASH - DISHING OUT HEALTH
From dishingouthealth.com
Estimated Reading Time 3 mins
BUTTERNUT SQUASH GRATIN WITH CARAMELIZED ONIONS AND GARLIC ...
From heinens.com
Servings 6-8Estimated Reading Time 2 mins
ROASTED BUTTERNUT SQUASH WITH ONIONS & GARLIC ~ RECIPE ...
From thecottagemama.com
Estimated Reading Time 5 mins
FONDUE CRUSTED TURKEY MEATLOAF WITH ROASTED BUTTERNUT ...
From homechef.com
Total Time 1 hrCalories 540 per serving
CREAMY BUTTERNUT SQUASH SOUP RECIPE - MCCORMICK
From mccormick.com
Servings 6Category Soups, Stews, And Chili
CHEVRE AND BUTTERNUT SQUASH PIE WITH CARAMELIZED ONIONS ...
From adventuresincooking.com
Reviews 2Servings 12Cuisine AmericanCategory Dinner
ROASTED BUTTERNUT SQUASH WITH APPLES AND ONIONS RECIPE
From 18doors.org
Estimated Reading Time 2 mins
BUTTERNUT SQUASH PECANS AND CURRANTS RECIPES
From tfrecipes.com
SPELT CROSTATA WITH BUTTERNUT SQUASH AND POTATOES
From breadexperience.com
VEGAN STUFFED BUTTERNUT SQUASH (THANKSGIVING FOR TWO) - HITK
From chocolatemoosey.com
BUTTERNUT SQUASH WITH ONIONS AND PECANS RECIPE
From crecipe.com
BUTTERNUT SQUASH RECIPES BROWN SUGAR AND PECANS
From cookeatshare.com
BUTTERNUT SQUASH RECIPES
From butternutsquashrecipes.blogspot.com
BUTTERNUT SQUASH WITH ONIONS AND PECANS
From news24lite.com
BUTTERNUT SQUASH WITH PECANS AND BLUE CHEESE | NIGELLA'S ...
From nigella.com
BUTTERNUT SQUASH WITH ONIONS AND PECANS - ILOVEPECANS
From ilovepecans.org
BUTTERNUT SQUASH AND PECAN RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
BUTTERNUT SQUASH AND ONION RECIPE RECIPES ALL YOU NEED …
From stevehacks.com
FARRO, BUTTERNUT SQUASH AND RED ONION SALAD | VITAMIX
From vitamix.com
BUTTERNUT SQUASH RECIPES BROWN SUGAR AND PECANS - FOOD NEWS
From foodnewsnews.com
GARLIC SQUASH - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
From therecipes.info
BUTTERNUT SQUASH RECIPES: BUTTERNUT SQUASH WITH ONIONS AND ...
From butternutsquashrecipes.blogspot.com
BUTTERNUT SQUASH RECIPES - NYT COOKING
From cooking.nytimes.com
STUFFED BUTTERNUT SQUASH WITH POMEGRANATE AND PECANS ...
From kelseyale.com
ROASTED PECAN BUTTERNUT SQUASH SOUP - DAVID ROBERTS FOOD CORP
From davidrobertsfood.com
BUTTERNUT SQUASH SOUP WITH PECANS RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love