MASHED BUTTERNUT SQUASH
I've just recently found that I love winter squash and have been on the lookout for new recipes. This is adapted from a Barefoot Contessa cookbook (you can't go wrong with the Barefoot Contessa). It's a great fall recipe and would be a wonderful side dish at Thanksgiving. Preparation is very simple, just a little time consuming with the peeling and cutting of the squash.
Provided by Sherri35
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees.
- Cut off and discard the ends of the squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 3/4 inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt and pepper. Toss all the ingredients together and spread in a single layer. Roast for 30 minutes, or until the squash is very tender. While roasting, turn the squash once to be sure that it cooks evenly. Do not let it brown.
- Transfer the squash and the pan juices to a large mixing bowl, and mix with an electric mixer until smooth. It should have the consistency of mashed potatoes.
- Season to taste and serve hot. If the squash is too thick, thin it with milk, orange juice or water.
Nutrition Facts : Calories 320.5, Fat 13.1, SaturatedFat 8.1, Cholesterol 34.3, Sodium 314.1, Carbohydrate 53.8, Fiber 7.6, Sugar 17.2, Protein 4.2
SQUASH CASSEROLE WITH CRUNCHY PECAN TOPPING
My mom always made this at Thanksgiving, and it was loved by everyone! It is a great alternative to candied yams or sweet potato casserole. If you don't use all the topping, you can freeze the rest for future use.
Provided by Lana
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 1h50m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Roast the squash cut side up on a baking sheet in preheated oven until the flesh is soft, about 50 minutes. Remove squash from oven and cool, then scoop out the flesh into a mixing bowl, or bowl of a food processor.
- Meanwhile, prepare the topping by mixing 2 1/2 tablespoons butter in a bowl with the brown sugar and flour until crumbly. Stir in the pecans. Set aside until needed.
- Lower oven temperature to 350 degrees F (175 degrees C). Lightly grease 11x7 inch baking dish.
- Beat or process the squash until smooth. Add the eggs, white sugar, half and half, vanilla, salt, and 2 1/2 tablespoons butter; process until well blended. Spoon the mixture into the prepared baking dish. Sprinkle the brown sugar topping mixture over the squash.
- Bake squash in preheated oven until topping is lightly brown, about 40 minutes.
Nutrition Facts : Calories 343.4 calories, Carbohydrate 51.7 g, Cholesterol 68.4 mg, Fat 14.9 g, Fiber 6.4 g, Protein 4.8 g, SaturatedFat 6 g, Sodium 226.1 mg, Sugar 26.3 g
MAPLE-ROASTED SQUASH WITH PECANS
Squash makes a great accompaniment to a roast main course. Flavour with earthy rosemary and add some nuts for crunch
Provided by Sarah Cook
Categories Side dish
Time 1h
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6. Finely chop the leaves from 2 rosemary sprigs and mix with the oil, maple syrup and plenty of seasoning. Toss with the butternut squash on a large baking tray and roast for 20 mins.
- Roughly chop the pecans so they stay pretty chunky. Break the remaining rosemary sprig into shorter sprigs, then scatter with the pecans over the squash, and toss together, turning over the squash wedges. Return to the oven for another 20 mins until the squash is tender and caramelising at the edges. Serve straight away, or at room temperature.
Nutrition Facts : Calories 183 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
MAPLE MASHED BUTTERNUT SQUASH WITH PECANS
This is a wonderful squash dish. It is full of wonderful fall flavor and has a really neat texture from the chopped pecans.
Provided by submrnfamily
Categories Vegetable
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Puree the squash with the butter and maple syrup until smooth.
- Fold in the chopped pecans.
- Place in a greased casserole.
- Sprinkle the whole pecans on the top of the dish.
- This dish can be refrigerated for up to two days at this point.
- Bake at 350 degrees for 20-25 minutes to warm through and lightly toast the whole pecans.
MASHED BUTTERNUT SQUASH WITH MAPLE SYRUP
This mashed butternut squash recipe is a favorite in the fall and for the holidays! It's simple to make and comes together quickly with roasted butternut squash, maple syrup, and butter. Mashed butternut squash is a healthier alternative to mashed potatoes and is so delicious!
Provided by Colleen @ Grow Forage Cook Ferment
Categories Side Dish
Time 1h25m
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F (175°C).
- Cut the ends off the the squash then cut it in half lengthwise. Scoop out the seeds and place the squash on a baking sheet cut side up.
- Spread one tablespoon of softened butter on each cut side of the squash, then put one tablespoon of maple syrup into each cavity where the seeds were.
- Roast the squash for about an hour or until the flesh is very soft when pierced with a knife or fork.
- Take the roasted squash out of the oven and let it cool for 15-20 minutes or until it can be handled without being too hot.
- Once the squash is cool enough, scoop out the flesh with a spoon into a bowl. Add two tablespoons of butter, two tablespoons of maple syrup, and a pinch salt and mash everything together with a fork until the squash is creamy and there are no lumps.
- Serve the mashed butternut squash in a bowl with a pat of butter and more maple syrup drizzled over the top.
Nutrition Facts : Calories 239 kcal, ServingSize 1 serving
HASSELBACK BUTTERNUT SQUASH WITH MAPLE BROWN BUTTER
A technique that involves cutting slits 3/4 of the way down to create a fan-like effect, Hasselback Butternut Squash is easy to make but looks impressive.
Categories American side dish vegetarian
Time 1h25m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425°F and place oven rack in top third. Brush rimmed baking sheet with oil.
- Melt 2 tablespoons butter in small skillet on medium and cook gently, swirling pan until butter starts to turn golden brown. Add chopped sage and, as soon as butter is evenly browned, transfer to medium bowl and let cool slightly. Once cooled, mash remaining 2 tablespoons butter into browned butter to make paste, then add garlic, maple syrup and a pinch each of salt and pepper.
- Meanwhile, peel butternut squash and halve lengthwise, then scoop out and discard seeds. Hasselback the squash (see tip below): With sharp knife, make vertical cuts in rounded side of each squash half, 1/8 inch to 1/4 inch apart, being sure to stop at least 1/4 inch from bottom (do not cut all the way through). Place a few small sage leaves and chile slices in slits.
- Season squash with 1/2 teaspoon each salt and pepper and brush with some butter mixture. Roast, brushing with butter mixture every 10 min., until tender, 65 to 75 minutes. Serve drizzled with additional syrup if desired.
Nutrition Facts : Calories 155 calories
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