KABOCHA SQUASH SOUP WITH CREME FRAICHE, CARAMELIZED GRANNY SMITH APPLE AND MADRAS CURRY COTTON CANDY
Provided by Food Network
Categories dessert
Time 2h55m
Yield 4 quarts or approximately 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F.
- Roast kabocha squash whole for approximately 45 minutes or until soft. Remove from oven and set aside until cool. Peel skin and discard seeds keeping only the flesh. Combine flesh in a medium sauce pot with the chicken stock and heavy cream and bring to a simmer. Remove from heat. With an immersion blender, blend mixture until smooth. Place mixture back on stove and keep simmering for 30 minutes. Remove from heat and add honey, cinnamon sticks and star anise and allow to steep for 1 hour. Strain and keep warm.
- Peel apple and cut it into 12 equal size cube shapes. Sprinkle 1 tablespoon superfine sugar among the apple cubes and broil or brulee until golden brown.
- Put a dollop of creme fraiche on the bottom of a soup bowl, and top with 1 caramelized apple cube.
- In a household or commercial cotton candy maker, add 1 tablespoon of superfine sugar and make 12 equal size balls of cotton candy. Dust curry powder equally on the cotton candy.
- To serve: Pour soup tableside and then spoon cotton candy onto soup.
"GRANNY SQUASH" (CREAMED SQUASH)
Make and share this "granny Squash" (Creamed Squash) recipe from Food.com.
Provided by DSB404
Categories Low Protein
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine water, squash and onions in a saucepan. Bring to a boil.
- Cook for about 10 or 15 mins until squash is tender.
- Drain water and return mixture to the pan.
- Smash squash mixture with a fork until thoroughly broken down.
- Stir in evaporated milk.
- Season with salt and pepper.
Nutrition Facts : Calories 106.2, Fat 3.2, SaturatedFat 1.7, Cholesterol 10.3, Sodium 107.8, Carbohydrate 16.2, Fiber 3.6, Sugar 6.3, Protein 6.2
CREAMY YELLOW SQUASH CASSEROLE
Here's a simple yet yummy garden recipe my granny used to make. She'd pick her veggies daily, then cook them for dinner. It always tasted so fresh and tender. -Mandy Nall, Montgomery, AL
Provided by Taste of Home
Time 55m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Place 1-1/2 cups broth in a large skillet; bring to a boil. Add squash and onion; cook, covered, 3-5 minutes or until crisp-tender. Drain well and place in a greased 13x9-in. baking dish., In a small bowl, mix chicken soup, sour cream, mayonnaise, celery salt, pepper and remaining 1/4 cup broth. Spread half over top of squash mixture. Sprinkle with cheeses and bacon. Spread remaining chicken soup mixture over top. Sprinkle with cracker crumbs and cornbread; drizzle with butter., Bake, uncovered, 20-25 minutes or until golden brown and bubbly.
Nutrition Facts : Calories 338 calories, Fat 24g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 1068mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.
GRANNY'S SQUASH CASSEROLE
Another Squash Casserole. This is the one we have used for 4 generations. Need I say more? Always a favorite.
Provided by debbies dishes
Categories Vegetable
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Place chicken broth, squash and onions in saucepan.
- Simmer until veggies are tender, about 15 minutes.
- Add remaining ingredients except ½ of stuffing mix.
- Pour into 2 or 3 quart greased casserole dish.
- Top with remaining stuffing mix.
- Bake at 350 degrees for 30-40 minutes until bubbly and light brown.
EASY CREAMY SQUASH CASSEROLE
This cheese-enhanced squash casserole is quick and easy to prepare and will please all the members of your family. My husband considers himself a squash casserole connoisseur. He loves this one!
Provided by Sylvia Roland
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart baking dish.
- Melt 1/4 cup butter in a saucepan over medium heat. Cook and stir squash and onion in hot butter until tender, 10 to 15 minutes. Drain and cool vegetables.
- Whisk sour cream and egg together in a large bowl. Add squash mixture, Cheddar cheese, and 1/2 of the crushed buttery round crackers; stir to combine and pour into prepared baking dish.
- Stir remaining buttery round crackers and melted butter together in a bowl; spread over the top of squash mixture and gently pat down.
- Bake in the preheated oven until crackers are lightly browned, about 20 minutes.
Nutrition Facts : Calories 448.2 calories, Carbohydrate 19.4 g, Cholesterol 112.7 mg, Fat 37.4 g, Fiber 3.1 g, Protein 10.6 g, SaturatedFat 20.9 g, Sodium 457.8 mg, Sugar 1.9 g
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