BUTTERNUT SQUASH PUREE
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Halve the squash lengthwise and remove the seeds and strings. Rub the insides with 2 tablespoons softened butter; season with salt and pepper. Place on a roasting pan, skin side down. Bake in a preheated 350-degree oven for 30 to 40 minutes or until fork tender. Remove the squash from the oven, scoop out the flesh and place in a food processor. Add the orange zest, honey and remaining 2 tablespoons of butter. Puree until smooth. Add a pinch of salt and cinnamon. Pulse a few times to incorporate.
HALIBUT CHEEKS & BUTTERNUT SQUASH PUREE
Steps:
- Preheat oven to 350F. For the Butternut Squash: cut the butternut squash in half and rub with olive oil, salt and pepper. Wrap with foil and roast for 30-45min in a 350F oven. Remove the foil and scoop out the seeds. Scoop the meat of the butternut squash out and place in a processor. Add a splash of cream and 2 T butter. Blend well and season to taste. Set aside. For the Bacon and Sage: place the diced bacon into a sauté pan with 1T butter. Cook on low heat until the bacon starts to brown, add the sage leafs and cook until both are crispy. Heat a nonstick pan and add the cheeks to the pan. Season with salt and pepper and cook until medium, about 1-2 minutes on each side, set aside. To plate: place the butternut squash on the plate and the cheeks on top, spoon the bacon and brown sage over the dish and garnish with parsley and pea shoots.
GRILLED HALIBUT CHEEKS IN LEMON SAUCE
Provided by Food Network
Categories appetizer
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Preheat the grill.
- In a saute pan over medium-high heat, melt the butter. Add the onion and garlic and saute until translucent. Add the salt, chives, lemon zest, lemon juice, dill, and wine and reduce by 1/3. Add olive oil and capers and stir. Remove from the heat.
- In a large foil square, place a spoonful of sauce. Add 1 piece of fish, cover with more sauce, and wrap tightly. Repeat with the remaining fish. Place the packets on the grill and grill for 3 minutes on each side.
- The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
BROILED HALIBUT WITH RICOTTA-PEA PUREE
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the broiler. Line a broiler pan with foil and preheat 5 minutes.
- Meanwhile, brush the carrots and onion with 1 tablespoon olive oil and season with salt and pepper. Brush the fish with the remaining 2 tablespoons olive oil, season with salt and pepper and sprinkle with the paprika; brush to coat the fish evenly with paprika.
- Carefully remove the pan from the oven, place the fish in the center and scatter the onion and carrots around. Broil until the fish is golden and just cooked through, 8 to 10 minutes.
- Meanwhile, microwave the peas in a bowl with 1/4 cup water until just tender, about 4 minutes. Transfer the peas and liquid to a food processor and pulse with the ricotta, butter and a pinch of salt to make a slightly chunky puree. Divide the puree among plates and top with the fish, carrots, onion and pan juices.
Nutrition Facts : Calories 429, Fat 20 grams, SaturatedFat 6 grams, Cholesterol 72 milligrams, Sodium 484 milligrams, Carbohydrate 18 grams, Fiber 5 grams, Protein 42 grams
HALIBUT WITH SPRING ONION AND SUMMER SQUASH SAUTE
Provided by Jeff Cerciello
Categories Fish Low Cal High Fiber Dinner Seafood Halibut Squash Spring Summer Healthy Green Onion/Scallion Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Cut onion bulbs in half lengthwise (quarter if large). Cut enough onion tops into 2" lengths to measure 1 cup. Heat 1 tablespoon oil in a large skillet over medium-high heat until almost smoking. Add onion bulbs, cut side down; cook until golden, about 3 minutes. Transfer to a plate.
- Heat 1 tablespoon oil in same skillet. Add squash; cook, stirring occasionally, until golden brown and just tender, about 5 minutes. Stir in onion bulbs, 1 cup onion tops, and 1 tablespoon thyme leaves; season with salt and pepper and cook until onion tops wilt, about 1 minute longer. Remove from heat; set squash mixture aside.
- Heat remaining 2 tablespoons oil in a large nonstick or cast-iron skillet over medium-high heat. Season halibut with salt. Add fish and thyme sprigs to skillet and cook until fish is golden brown, about 5 minutes. Turn fish and cook until just cooked through and opaque in the center, about 2 minutes longer. Divide onion-squash sauté among plates; top with halibut.
PAN-ROASTED HALIBUT WITH BUTTERNUT SQUASH, TOASTED HAZELNUTS
Make and share this Pan-Roasted Halibut With Butternut Squash, Toasted Hazelnuts recipe from Food.com.
Provided by I Cook Therefore I
Categories Halibut
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Place a large saute pan on medium heat and add 2 tbs butter to melt.
- Add squash to the pan, cover and cook for about 10 minutes stirring occasionally.
- Preheat an ovenproof saute pan over medium high heat.
- Season the halibut with salt and pepper.
- Combine the herbs and coat one side of the fillets with half of the mixture setting aside the rest.
- Melt the final tbs butter in the pan and add halibut fillets, herb side down.
- Cook for 5 minutes or until browned, and then turn and place the pan in the oven for 10 minutes or until fish is cooked through.
- Add onion to the squash and cook covered for another 5 minutes, stirring occasionally.
- When squash is lightly browned, add wine and bay leaf and cook until the wine is absorbed.
- Add the heavy cream and the nutmeg, cook until thickened and season with salt and pepper, toss in the reserved herbs.
- Spoon squash onto 4 places and top with halibut and hazelnuts.
Nutrition Facts : Calories 682.9, Fat 35.4, SaturatedFat 13.9, Cholesterol 133.9, Sodium 204.6, Carbohydrate 38.8, Fiber 7.7, Sugar 7.7, Protein 52
WEANING RECIPE: ROASTED BUTTERNUT SQUASH & GARLIC PURéE
This vibrant purée is so simple to make, and is a brilliant way of gently introducing your baby to a wider variety of flavours. But you can simply leave the garlic out, if you prefer
Provided by Caroline Hire - Food writer
Time 1h15m
Yield Makes about 300g (depending on size of squash)
Number Of Ingredients 3
Steps:
- Heat oven to 200C/180C fan/ gas 6. Place the butternut squash cut-side up on a baking sheet. Cover with foil and roast in the oven for 45 mins, put the garlic on the tray and roast for another 15 mins or until you can easily slip a knife through the flesh of the squash. Take the garlic out if necessary.
- Allow to cool a little, then scoop the flesh out of the squash with a spoon, discarding the seeds and skin. Squeeze the garlic out of the skin, discarding any tough bits and purée the garlic pulp together with the squash in a food processor.
- You can add a knob of butter, or a splash of water or milk to loosen the purée.
Nutrition Facts : Calories 5 calories, Carbohydrate 1 grams carbohydrates, Sugar 0.5 grams sugar, Fiber 0.3 grams fiber, Protein 0.1 grams protein
People also searched
More about "halibut cheeks butternut squash puree food"
FIVE SPICE HALIBUT WITH BUTTERNUT SQUASH PURéE
From karistabennett.com
Cuisine Pacific NorthwestCategory HalibutServings 4Estimated Reading Time 6 mins
BUTTERNUT SQUASH PURéE (PREPARED 3 WAYS) - A FAMILY …
From afamilyfeast.com
BUTTERNUT SQUASH PURéE RECIPE - SERIOUS EATS
From seriouseats.com
BUTTERNUT SQUASH PUREE – A COUPLE COOKS
From acouplecooks.com
10 BEST HALIBUT CHEEKS FISH RECIPES | YUMMLY
From yummly.com
RECIPE: WEST COAST HALIBUT CHEEKS AND CAULIFLOWER PURéE
From globalnews.ca
HALIBUT WITH BUTTERNUT SQUASH & GREMOLATA - COOK FOR YOUR LIFE
From cookforyourlife.org
4.1/5 (18)Estimated Reading Time 50 secsCategory MainsCalories 1845 per serving
- On a rimmed baking sheet, toss the butternut squash with sliced shallots, 1 teaspoon of olive oil, salt, and pepper. Bake in a single layer for 25 minutes, or until tender and just beginning to brown.
- Rub the halibut fillets with the remaining 1 tablespoon of olive oil and a generous pinch of salt and pepper. Lay the fillets on top of the roasted butternut squash. Roast for about 10 minutes or until the fish is cooked through.
- Serve the roasted butternut squashed topped with the fish and a generous spoonful of the Parsley Gremolata.
HOW TO MAKE BUTTERNUT SQUASH PUREE - THRIVINGHOMEBLOG.COM
From thrivinghomeblog.com
BUTTERNUT SQUASH PUREE - EATING BIRD FOOD
From eatingbirdfood.com
EASY BUTTERNUT SQUASH PUREE | MY BAKING ADDICTION
From mybakingaddiction.com
HALIBUT AND FALL HARVEST SAUTé RECIPE - GALEN ZAMARRA - FOOD
From foodandwine.com
PAN-ROASTED FILLET OF WILD HALIBUT WITH BUTTERNUT SQUASH PUREE, KALE ...
From greatbritishlife.co.uk
EASY BUTTERNUT SQUASH PUREE RECIPE | MARTHA STEWART
From marthastewart.com
HALIBUT CHEEKS BUTTERNUT SQUASH PUREE RECIPES
From tfrecipes.com
BUTTERNUT SQUASH PUREE - HEALTHY LITTLE FOODIES
From healthylittlefoodies.com
HALIBUT CHEEKS RECIPES EPICURIOUS - COOKCREWS.COM
From cookcrews.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