Butternutsquashsoupwithcroutonsdairyfree Food

BUTTERNUT SQUASH SANDWICH WITH CHEDDAR CHEESE AND PICKLED RED ONION

Butternut Squash Sandwich with Cheddar Cheese and Pickled Red Onion image

Inspired by a sandwich from Brooklyn's Court Street Grocers, this roasted squash number is like autumn squished between bread. The combo of hearty, thyme-roasted butternut squash, rich white cheddar cheese, tangy pickled red onions, and zesty Djionnaise creates a filling vegetarian sandwich, great for lunch or dinner.

Provided by Katherine Sacks

Time 40m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 medium butternut squash (about 2 pounds)
1/4 cup extra-virgin olive oil
8 sprigs thyme
2 garlic cloves, smashed
1 3/4 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper
1/4 cup red wine vinegar
1 1/2 teaspoons sugar
1/2 medium red onion, thinly sliced
1/4 cup mayonnaise
2 tablespoons Dijon mustard
4 ciabatta rolls
4 slices white cheddar
1 cup arugula
Chips (for serving; optional)

Steps:

Arrange racks in middle and upper thirds of oven; preheat to 450°F. Cut squash in half crosswise where the neck and body meet. Peel and seed. Slice neck lengthwise into 1/4"-thick planks (about 2 1/2" long). Slice body into 1/4" pieces.
Divide squash, oil, thyme, garlic, 1 tsp. salt, and 1/2 tsp. pepper between 2 rimmed baking sheets. Toss to combine, then arrange in a single layer. Bake, tossing once halfway through and rotating trays, until squash is tender, 18-20 minutes.
Meanwhile, bring vinegar, sugar, remaining 3/4 tsp. salt, and 1/2 cup water to a boil in a small saucepan. Remove from heat, then stir in onion. Let cool.
Whisk mayonnaise and mustard in a small bowl. Remove thyme leaves from stems, then finely chop leaves and garlic. Stir into mayonnaise mixture.
Slice rolls in half and toast in oven 5 minutes. Spread 2 Tbsp. mayonnaise mixture on bottom halves. Top each with squash, cheese, 1 1/2 Tbsp. pickled red onion, and arugula. Serve with chips alongside, if using.
Squash can be roasted 3 days ahead; cover and chill. Onions can be made 1 month ahead; cover and chill.

BUTTERNUT SQUASH BAKE

Butternut Squash Bake image

This savory side dish or vegetarian main dish is made with butternut squash and accented with fresh thyme and blue cheese.

Provided by Too Hot Tamale

Categories Side Dish Vegetables Squash

Time 55m

Yield 6

Number Of Ingredients 8

Ingredients

1 (4 pound) butternut squash - peeled, seeded, and cubed
⅓ yellow onion, minced
¼ cup extra-virgin olive oil
½ cup Italian bread crumbs
1 tablespoon minced fresh thyme
6 ounces crumbled blue cheese
sea salt and ground black pepper to taste
¼ cup Italian bread crumbs

Steps:

Preheat an oven to 425 degrees F (220 degrees C).
Toss the squash, onion, olive oil, 1/2 cup Italian bread crumbs, thyme, and blue cheese in a large mixing bowl. Season with salt and pepper. Pour the mixture into a large baking dish. Sprinkle 1/4 cup bread crumbs over the squash.
Bake in the preheated oven until lightly browned on top, 35 to 40 minutes.

Nutrition Facts : Calories 379 calories, Carbohydrate 47 g, Cholesterol 21.3 mg, Fat 18.5 g, Fiber 6.9 g, Protein 11.1 g, SaturatedFat 6.8 g, Sodium 560.3 mg, Sugar 8.2 g

BUTTERNUT SQUASH SOUP

Butternut Squash Soup image

This simple, creamy (but not cream-laden) butternut squash soup gets greater depth of flavor from sherry that is stirred in with the stock. If you'd rather not use sherry or don't have it on hand, omit it and use an additional 1/2 cup of stock; your soup will be less complex, but it will still have that rich, sweet squash flavor.

Provided by Florence Fabricant

Categories dinner, soups and stews, appetizer

Time 1h15m

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 tablespoon extra-virgin olive oil
1 1/2 cups finely chopped onion
2 cloves garlic, minced
4 1/2 cups peeled butternut squash in 2-inch cubes (about 2 squashes)
4 1/2 cups water
1 cup well-flavored chicken or vegetable stock
1/2 cup medium-dry sherry
Salt and freshly ground black pepper
1/2 cup freshly grated Parmesan cheese

Steps:

Heat the oil in a heavy four-quart saucepan. Add the onions, reduce heat to low, and saute slowly until they are tender but not brown. Stir in the garlic.
Add the squash and water, cover and simmer until the squash is tender, about 40 minutes. Allow the mixture to cool for about 15 minutes, then puree in two batches in a food processor. Up to this point the soup can be prepared in advance, even refrigerated or frozen.
Return the puree to the saucepan and add the stock and the sherry. Reheat and season to taste with salt and pepper. Serve with a sprinkling of Parmesan cheese on each portion.

Nutrition Facts : @context http, Calories 114, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 672 milligrams, Sugar 4 grams

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