NEW ENGLAND BUTTERNUT SQUASH
From Coventry, Connecticut, Linda Massicotte-Black sends her side, New England Butternut Squash, which her family really loves. She writes, "This traditional fall treat is a family favorite because it's delicious and it has a hint of sweetness. Even the picky little eaters at the table enjoy this dish!"
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 5 servings.
Number Of Ingredients 5
Steps:
- Cut squash in half lengthwise; discard seeds. Place cut side down in a microwave-safe dish; add 1/2 in. of water. Cover and microwave on high for 15-20 minutes or until very tender; drain. , When cool enough to handle, scoop out pulp and mash. Stir in the butter, syrup, cinnamon and nutmeg.
Nutrition Facts : Calories 192 calories, Fat 9g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 72mg sodium, Carbohydrate 29g carbohydrate (14g sugars, Fiber 5g fiber), Protein 2g protein.
BUTTERNUT SQUASH AU GRATIN
Find a new crowd-favorite with our creamy Butternut Squash au Gratin. Our Butternut Squash au Gratin is topped with savory bacon and melty cheese.
Provided by My Food and Family
Categories Recipes
Time 1h15m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Cut squash lengthwise in half; discard seeds. Cut each half crosswise into thin slices; remove peels. Place squash in large saucepan. Add enough water to cover squash. Bring to boil on high heat; simmer on medium-low heat 8 to 10 min. or until squash is tender.
- Meanwhile, cook bacon in skillet until crisp, stirring occasionally. Remove bacon from skillet with slotted spoon, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add onions to reserved drippings; cook and stir 5 min. or until crisp-tender. Stir in flour and pepper; cook and stir 1 min. Gradually stir in broth; cook and stir 2 to 3 min. or until thickened. Remove from heat. Stir in 1 cup cheese.
- Drain squash. Arrange half in 8- or 9-inch square baking dish; cover with half the sauce. Repeat layers; top with bacon and remaining cheese.
- Bake 25 to 30 min. or until squash mixture is heated through and cheese is melted.
Nutrition Facts : Calories 160, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 270 mg, Carbohydrate 13 g, Fiber 3 g, Sugar 4 g, Protein 8 g
BUTTERNUT SQUASH PIE
This very easy recipe is perfect for fall. It uses butternut squash instead of pumpkin, which are equally available, and easier to cook. Try it for your family!
Provided by PeasantsHearth
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Pierce the squash with a knife in several places, and place in a baking dish in a 350 degree oven.
- Bake until the squash is tender and easily pierced with a knife (about 1 hour) ALLOW TO COOL COMPLETELY.
- Cut the squash in half, and remove the seeds.
- Scoop out about 2 cups of the pulp and place in your blender or food processor.
- Add all remaining ingredients and blend until smooth.
- Pour into prepared pie crust.
- Bake 45-50 minutes or until the center is nearly set, and the pie is starting to slightly pull away from the edges of the pan.
- Cool on a wire rack.
NEW ENGLAND BUTTERNUT SQUASH
Nothing says fall like butternut squash. This traditional fall treat is a family favorite because it's delicious and has a hint of sweetness. Even the picky little eaters at the table enjoy this recipe! Diabetic Exchanges: 4 very lean meat, 2 fats and 1 fruit. This came from Taste Of Home Simple & Delicious. I have not tried this posting for safe keeping.
Provided by internetnut
Categories Vegetable
Time 30m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Cut squash in half lengthwise; discard seeds. Place cut side down in a microwave-safe dish; add 1/2"-inch of water. Cover and microwave on HIGH for 15-20 minutes or until very tender; drain.
- When cool enough to handle, scoop out pulp and mash. Stir in the butter, syrup, cinnamon and nutmeg.
NEW ENGLAND SOUP FACTORY'S SPICY CHICKPEA AND BUTTERNUT SOUP
When we lived in Boston, we loved to get soup from the New England Soup Factory, known for their hearty and unusual combinations. This is one of their recipes. Although it's a 'cream' soup, since the base is coconut milk it remains vegan. The coconut is perhaps not what you're used to seeing with chickpeas and butternut but it really adds a sweet richness and fullness.
Provided by winkki
Categories Coconut
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Heat olive oil and garlic in a large heavy stockpot.
- Sauté 1-2 minutes.
- Add onions, carrots and celery.
- Sauté 10-15 minutes.
- Add squash, canned tomatoes, stock, tomato juice, soy sauce, lime juice, chickpeas, ginger and coriander; bring to a boil.
- Cook until all the vegetables are tender, approx 30 minutes. Add coconut milk, flaked coconut, coconut extract and cilantro, warm through.
MAPLE-GLAZED BUTTERNUT SQUASH AND SWEET POTATOES
You can dress up this side as a whole meal by piling these sweet, warmly spiced vegetables into a grain bowl, putting them over quinoa, couscous or white rice, and adding a lean protein - or even another wintry vegetable like brussels sprouts. You could also throw an egg on top, finishing it with cracked black pepper. Just don't be tempted to put everything on one sheet pan. Using two allows for more air flow, which creates those crispy edges, a contrast to the soft middles.
Provided by Millie Peartree
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Set 2 oven racks in the middle and bottom of the oven, and heat oven to 425 degrees. Line 2 rimmed half-sheet pans with parchment paper or silicone mats.
- In a large mixing bowl, drizzle the vegetables with olive oil and maple syrup, making sure they're all evenly coated. Sprinkle with the salt, cinnamon, pepper and orange zest, and, using your hands, toss the vegetables to coat them evenly in the oil and spices.
- Transfer to the baking sheets. Roast, switching the baking sheets on their racks and stirring the vegetables halfway through cooking, until the largest piece of squash is tender all the way through, about 30 minutes. Remove the baking sheets from the oven and turn on the broiler.
- Take turns placing each baking sheet under the broiler for 1 to 2 minutes to caramelize the vegetables. Serve hot, warm or cold tossed in salad.
NEW ENGLAND SQUASH PIE
As a transplanted New Englander, I have been unable to find squash pie filling here in Florida. Squash pie has a much more delicate flavor than pumpkin pie and is my husband's favorite pie. I usually cook up a big squash and package it in 2 cup containers to put in the freezer. If you use skim milk, 1/8 of a crustless pie is...
Provided by Susan Beauregard
Categories Pies
Time 1h30m
Number Of Ingredients 9
Steps:
- 1. Cook fresh or frozen squash. Put it through a food mill to make it smooth. Put a coffee filter into a sieve and put the squash in it. Let it drain until no liquid comes out.
- 2. Measure 2 cups of squash and add sugar and spices. Mix well. Add the eggs and mix. Using a whisk, blend in the milk. (If you want a richer filling, substitute cream for some of the milk. For the diet conscious, use skim milk.)
- 3. Pour into an unbaked pie shell. Bake at 425 for 20 minutes. Then lower the temperature to 375 and continue baking for 45 minutes or until a shape knife inserted into the filling comes out clean.
ORECCHIETTE WITH BUTTERNUT SQUASH AND SAUSAGE
This full-flavored pasta weeknight dinner is inspired by the classic combination of orecchiette and sausage with garlic and oil. Traditionally paired with broccoli rabe, this version uses butternut squash, which offers a sweet balance to the spicy kick of the sausage. It's then finished with fresh oregano and lots of grated Parmesan cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Combine the olive oil, garlic and sausage in a large nonstick skillet over medium-high heat. Cook, stirring occasionally, until the sausage is cooked through, about 5 minutes. Remove the garlic and sausage with a slotted spoon to a plate, keeping all the oil in the skillet. Add the squash to the skillet; season with salt. Cook, stirring occasionally, until the squash is lightly browned and tender, 8 to 10 minutes. Stir in the oregano.
- When you add the squash to the skillet, add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1 1/2 cups cooking water, then drain.
- Add the sausage and garlic, pasta and 1 cup cooking water to the skillet with the squash. Cook, tossing occasionally, until the pasta is well coated, about 1 minute. Add more of the remaining cooking water if the mixture seems dry; season with salt.
- Divide the pasta among bowls. Top with the Parmesan and sprinkle with red pepper flakes and/or basil.
Nutrition Facts : Calories 650, Fat 34 grams, SaturatedFat 9 grams, Cholesterol 41 milligrams, Sodium 736 milligrams, Carbohydrate 68 grams, Fiber 3 grams, Protein 19 grams, Sugar 3 grams
WHOLE ROASTED BUTTERNUT SQUASH
The easiest (and yummiest). butternut squash recipe you'll ever make.
Provided by Camille Styles
Categories vegetarian
Time 2h20m
Yield 4-6 servings
Number Of Ingredients 9
Steps:
- Place a whole butternut squash on a baking sheet.
- Roast at 400 degrees for 2 hours (keep the oven on afterwards).
- Once roasted, slice into sections and remove the seeds.
- Mash the squash in the peel.
- Top with lemon zest, drizzle with honey and hot sauce, and sprinkle with salt
- Roast for 15 more minutes.
- Top with lemon juice, goat cheese, crispy chickpeas, salt, everything seasoning, and cilantro.
BUTTERNUT SQUASH SOUP
This is a great warming winter meal with some crusty bread. The fresh ginger gives it a nice spicy kick.
Provided by caetb
Categories Vegetable
Time 1h10m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450.
- Cut squash in half lengthwise, scoop out seeds and place cut side down on a baking sheet.
- Roast the squash for 40-45 minutes or until it is very tender.
- Allow squash to cool.
- While the squash is roasting,saute the onion and ginger in the butter over a medium heat until the onion is translucent and soft.
- Add the broth, cover and simmer for 10 minutes.
- Scoop the cooled squash from the skin.
- Place half the squash and half the broth in a blender, puree until smooth.
- Repeat with the other half of the squash and broth.
- If needed, add water to achieve the desired consistency.
- Return the soup to the sauce pan and reheat.
- Salt and pepper to taste.
- If desired, garnish each serving with a spoonful of sour cream.
Nutrition Facts : Calories 315.6, Fat 6.4, SaturatedFat 3.8, Cholesterol 15.3, Sodium 74.8, Carbohydrate 67.8, Fiber 11.7, Sugar 14.7, Protein 6.1
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