Curried Baked Buttercup Squash Food

ROASTED BUTTERCUP SQUASH

Steps:

• Position an oven rack in the center of the oven and preheat to 425 degrees F.
• Toss the squash with the oil, 2 teaspoons salt and 1/4 teaspoon pepper on a rimmed baking sheet until completely coated. Roast, tossing once halfway through, until the squash is tender and browned on the edges, 35 to 45 minutes.

CURRIED WINTER SQUASH

Steps:

• In a medium bowl, combine first six ingredients. Microwave on high until heated through, about 5 minutes. Sprinkle on coconut, if desired. Serve.

CURRIED BUTTERNUT SQUASH KABOBS

Steps:

• Place squash in a greased 13-in. x 9-in. baking dish. Combine the butter, curry powder and salt; drizzle over squash and toss to coat. , Bake, uncovered, at 450° for 20-25 minutes or until tender and lightly browned, stirring twice. Cool on a wire rack. , On 12 metal or soaked wooden skewers, thread squash cubes. Grill, covered, over medium heat for 3-5 minutes on each side or until heated through.

BUTTERNUT SQUASH CURRY

Steps:

• Heat oil in a pot over medium heat. Add squash to the hot oil; cook and stir for 3 minutes. Add onion and curry paste; cook and stir for 4 minutes. Pour in vegetable broth, cover, and cook until squash is tender, about 20 minutes.
• Stir tomatoes, chickpeas, salt, and pepper into the pot and cook until heated through, about 4 minutes. Stir in Greek yogurt and coriander.

CURRIED BUTTERNUT SQUASH SOUP

Steps:

• Melt butter in a large pot over medium heat. Cook and stir onion and garlic in hot butter until softened and browned, 10 to 15 minutes.
• Stir chicken broth, squash, curry powder, salt, cumin, and cayenne pepper into onion mixture. Bring mixture to a boil, reduce heat to low, and simmer until squash is tender, about 15 minutes. Remove from heat. Stir half-and-half and honey into squash mixture.
• Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Ladle soup into serving bowls and top with a dollop of sour cream.

ROASTED AND CURRIED BUTTERNUT SQUASH SOUP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.
• Place squash halves and onion onto the prepared baking sheet. Wrap garlic in foil and set with other vegetables.
• Roast in the center of the oven for 45 to 60 minutes, until the squash is tender. Remove from oven and set aside until cool enough to handle.
• Squeeze garlic cloves out of their skin like paste into a food processor. Scrape the flesh from the squash and place into the food processor along with the roasted onion. Puree until smooth. Add vegetable broth if necessary. Transfer the pureed mixture to a stockpot and stir in vegetable broth. Season with the bay leaf, brown sugar, curry powder, oregano, cinnamon, nutmeg and salt and pepper to taste. Bring to a boil and simmer gently for 10 minutes. Remove from heat and stir in yogurt.
• Remove bay leaf and serve hot. Garnish with fresh parsley if desired.

CURRIED WINTER SQUASH

Steps:

• Slice any squash in half, discard the seeds and cut into wedges. Brush all over with butter or oil and season the flesh with curry powder. Roast on a baking sheet at 400 until softened, about 30 minutes. Season with salt.

CURRIED SQUASH AND PEANUT BUTTER SOUP

Steps:

• Simmer the squash in chicken broth until it has softened.
• Stir in curry and peanut butter.
• Either use an immersion blender, or let cool a bit and put in a blender.
• Add salt and pepper to taste.
• If the consistency isn't thick enough, just let it simmer a bit more!
• Serve with a salad and crusty bread.

CURRIED SQUASH

Steps:

• Peel and seed squash and cut into 1 1/2-inch pieces. Heat a 4-quart heavy kettle over moderately low heat until hot. Cook onion in oil, stirring, until just softened. Add mustard seeds and cook over moderate heat, stirring, until they begin to pop, about 30 seconds. Add garlic, cumin, coriander seeds, turmeric, salt, and brown sugar and cook, stirring, 30 seconds. Add squash, stirring to coat with seasoning, and add water. Boil mixture over moderately high heat, stirring frequently, 10 minutes. Add coconut and salt to taste and cook, stirring, until squash is just tender and liquid is evaporated, about 5 minutes.

TWICE BAKED BUTTERCUP SQUASH

Steps:

• Heat oven to 425°F.
• Cut squash in half lengthwise, scoop out seeds and fibers and discard.
• Place squash in an ungreased 13x9-inch baking dish.
• Cover tightly with foil.
• Bake for 30 to 40 minutes or until squash is tender.
• Cool for 10-15 minutes.
• Reduce oven temp to 375°F.
• Scoop out flesh of squash, leaving about 1/4 inch thick shell and set shells aside for now.
• Place flesh of squash in a medium bowl.
• Add sour cream, salt, nutmeg and nuts if using, mix until smooth.
• Fill each shell with the squash mixture.
• Sprinkle each with 1 tablespoon of brown sugar.
• Place filled shells in baking dish.
• Bake at 375°F for 15-20 minutes or until thoroughly heated.

CURRIED BAKED BUTTERCUP SQUASH

Steps:

• Preheat oven to 350°F.
• Cut squash in half and scrape out the seeds & pulp.
• Place squash cut side down on an aluminum foil lined rimmed baking pan.
• Bake for 30 minutes.
• Remove squash from oven and turn over.
• Put half of the butter and spices in each squash half.
• Return to the oven and bake another 20 minutes or until the squash is tender and can be easily pricked with a toothpick.
• Serve.
• (I usually "mash" the inside of my half to mix the spices throughout the flesh once it is on my plate).

CURRIED BUTTERCUP SQUASH AND APPLE SOUP

Steps:

• Heat oven to 350 degrees. In a small bowl, whisk together sour cream, maple syrup, 2 tablespoons water, and a pinch of salt. Cover; refrigerate.
• In another bowl, toss pumpkin seeds with 2 teaspoons salt. Spread evenly over baking pan. Toast in oven until seeds are golden and begin to pop, 7 to 10 minutes. Set aside.
• Butter a 9-by-13-by-2-inch baking dish. Place squash, cut side down, and 1/2 cup water in dish. Bake until tender, about 1 hour. Let cool 45 minutes. Remove seeds, peel, and set aside.
• In a large stockpot over medium-high heat, melt butter. Add onions, celery, and carrots; cook, stirring, until onions are translucent, about 10 minutes. Add brown sugar and spices; cook, stirring, 5 minutes. Add apples and brandy; cook 10 minutes. Add squash and 12 cups water; simmer 1 hour. Let cool 30 minutes. Puree in food processor until smooth. Add honey, salt, and pepper to taste; pulse to combine.
• To serve, garnish with a dollop of maple cream, and sprinkle with pumpkin seeds.

DIXIE CAFE BAKED SQUASH

Steps:

• Trim squash, cut into large chunks & boil to tender.
• Drain & mash.
• Mix all ingredients, saving half of the crumbs and put into sprayed 8x8 baking dish.
• Cover with remaining bread crumbs.
• Bake at 350 until lightly browned.