BUTTERNUT SQUASH PUREE
Make this butternut squash purée for a deliciously sweet autumnal side dish everyone will love.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Place squash in a large shallow baking dish. Drizzle with butter, and toss to coat. Cover with parchment-lined foil. Transfer to oven, and cook until tender, 25 to 30 minutes.
- Meanwhile, clean seeds and transfer to a small baking sheet; bake until dried out. When dried, cook in 1 tablespoon olive oil in a medium skillet until golden. Season with salt and pepper. Transfer to a parchment paper-lined baking sheet, and let stand until cool.
- Using an immersion blender or working in batches in a blender, puree squash until smooth. Stir in honey, salt, and nutmeg. Transfer to a serving bowl, and garnish with roasted seeds.
ROASTED SQUASH PUREE
Use this recipe to make our Indian Pudding, Buttercup Squash Tea Bread, and Butternut Squash Ravioli with Fried Sage Leaves recipes.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Yield Makes about 2 1/4 cups
Number Of Ingredients 2
Steps:
- Preheat oven to 400 degrees. Place squash halves, skin side up, on an oiled rimmed baking sheet. Bake until fork-tender, about 1 1/4 hours. Remove from oven. Turn over; let stand until cool enough to handle.
- Scoop the flesh into a food processor, and discard skin. Puree until smooth. Refrigerate squash puree in an airtight container up to 4 days or store in the freezer up to 1 month.
ROASTED BUTTERNUT SQUASH PUREE
This is very easy and healthy. It tastes like pumpkin pie!
Provided by ChristinaB
Categories Side Dish Vegetables Squash
Time 1h
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place squash on a baking sheet, flesh-side up.
- Roast in the preheated oven until tender and slightly brown, 45 minutes to 1 hour. Cool until easily handled.
- Scoop flesh into a food processor; pulse until smooth. Add chicken stock, 1/4 cup at a time, while continuing to pulse, until smooth. Season puree with salt and pepper.
Nutrition Facts : Calories 158.5 calories, Carbohydrate 40.3 g, Cholesterol 0.4 mg, Fat 0.6 g, Fiber 6.8 g, Protein 3.7 g, SaturatedFat 0.2 g, Sodium 395.2 mg, Sugar 7.8 g
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
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.
ACORN SQUASH PUREE
"I created this recipe to have a healthy alternative to go along with our Thanksgiving meal. It's been a favorite that everyone loves." Ann Hennessy - Burnsville, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Cut squash in half; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 350° for 35 minutes. Drain water from pan; turn squash cut side up. Bake 5-10 minutes longer or until tender. Cool slightly., Carefully scoop out squash; add to food processor. Add the cream cheese, milk, butter, onion, chives and basil; cover and process until blended. , Transfer to a 2-qt. baking dish coated with cooking spray; sprinkle with pecans. Cover and bake at 350° for 20-25 minutes or until heated through.
Nutrition Facts : Calories 160 calories, Fat 4g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 187mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges
ROASTED SQUASH PUREE
Steps:
- Heat the oven to 400 degrees F/200 degrees C.
- Halve the squash lengthwise and lay, face-down on a baking sheet. Bake until the flesh of the squash is completely soft, about 30 minutes. Remove and scoop the flesh into a bowl. Mash with butter to taste. Season with salt and pepper. Serve.
MISO-BUTTERNUT SQUASH SOUP
This simple butternut squash soup packs a lot of flavor thanks to miso and ginger in the base, plus punchy finishers like lemon juice, cilantro & chili crisp.
Provided by Rachel Gurjar
Time 55m
Yield 4-6 servings
Number Of Ingredients 11
Steps:
- Heat oil in a large Dutch oven or other heavy pot over medium. Cook shallot, garlic, and ginger, stirring often, until shallot is softened and translucent, about 3 minutes. Add miso and cook, stirring, 1 minute. Add squash, salt, maple syrup (if using), and 4 cups water and stir to combine. Bring to a boil, then reduce heat and cover pot. Cook until squash is very tender, 20-25 minutes.
- Carefully purée squash and cooking liquid with an immersion blender until smooth. (Alternatively, you can carefully use a standard blender and work in 2 batches, keeping a towel over the lid and transferring to a medium bowl as you go.) Do ahead: Purée can be made 3 days ahead. Transfer to an airtight container; cover and chill.
- Bring squash purée to a simmer over medium heat (return to same pot if you puréed in a standard blender). Stir in lemon juice; taste and season with more salt if needed.
- Divide soup among bowls and top with cilantro, chili crisp, and peanuts. Serve with lemon wedges for squeezing over.
MAPLE SQUASH PURéE
Categories Food Processor Side Thanksgiving Vegetarian Butternut Squash Fall Healthy Maple Syrup Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 6
Steps:
- Simmer squash in water with 1 teaspoon salt in a 5-quart pot (water will not cover squash), covered, until squash is very tender, about 15 minutes. Reserve 1/2 cup cooking liquid, then drain squash in a colander.
- Purée squash, syrup, and butter in batches in a food processor until smooth, adding reserved cooking liquid if purée is too thick. Transfer to a serving bowl and stir in pepper and remaining 3/4 teaspoon salt.
- Variations:
- • Add crumbled bacon: Cook 6 bacon slices in a 12-inch heavy skillet over moderate heat until crisp. Transfer bacon to paper towels to drain, then crumble and sprinkle over purée.
- • Add 1 teaspoon finely grated peeled fresh ginger to purée along with pepper and salt.
ROASTED SQUASH AND CARROT PUREE (FAT FREE)
My brother and I have a game each holiday where he tries to figure out which dishes prepared for our Thanksgiving table are lowfat and which are "real food." Let's see if he gets this one right. LOL. Using apple butter in this combination brings what looks like a flavorful side to the table in three simple ingredients and the dish can be prepared the day before and easily reheated. Directions are long, but it is really easy.
Provided by justcallmetoni
Categories Apple
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F.
- Prepare roasting pan or baking sheet with a lip with a good dose of cooking spray. Lining the pan with foil is a good time saving option here.
- Prepare the vegetables by cutting both into 1 inch pieces. Even sizes assures even cooking and will be worth the effort.
- With the squash, use a large chef's knife to cut the squash in half lengthwise, the scoop out the seeds. Use the knife to peel the squash. (Trimming a small amount from the bottom helps the veggie sit on the board.).
- Peel carrots and cut into 1-inch chunks.
- Mix squash and carrots with 5 tablespoons apple butter, 1/2 teaspoon salt, and freshly ground black pepper. Place mixture on baking pan, sprinkle with 3 tablespoons water and cover with foil. Bake for 1 hour.
- Remove foil. Add 1/2 cup water and bake for 20 minutes more.
- Transfer vegetables to food processor and process until very smooth. This should be done in batches.
- Transfer to medium saucepan. Add remaining 3 tablespoons apple butter and salt and pepper to taste. Reheat gently before serving.
- (This dish can also be made early in the day and reheated.).
Nutrition Facts : Calories 127.3, Fat 0.4, SaturatedFat 0.1, Sodium 169.2, Carbohydrate 31.9, Fiber 5.4, Sugar 8.4, Protein 2.3
ROASTED ACORN SQUASH AND CARROT PUREE
Make and share this Roasted Acorn Squash and Carrot Puree recipe from Food.com.
Provided by Chef mariajane
Categories Vegetable
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 325°F Cut each squash in half and remove seeds. Cut off rind with a small sharp knife. Cut squash into 1-inch cubes.
- Peel carrots and cut into 1-inch pieces. Mix squash and carrots with 5 tablespoons apple butter, 1/2 teaspoons salt, and freshly ground black pepper. Place mixture on baking sheet big enough to accommodate vegetables in one layer. Add 3 tablesooons water and cover with foil.
- Bake for 1 hour. Remove foil. Add 1/2 cup water and bake for 20 minutes more.
- Transfer vegetables to food processor and process until very smooth. This must be done in several batches.
- Transfer to medium pot. Add remaining 3 tablespoons apple butter and salt and pepper to taste. Reheat gently before serving. (This dish can also be made early in the day and reheated).
Nutrition Facts : Calories 102.3, Fat 0.3, SaturatedFat 0.1, Sodium 70.4, Carbohydrate 25.3, Fiber 4.5, Sugar 8.4, Protein 1.8
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- Butternut Squash and Parmesan Dip. This delicious concoction of sweet squash and salty cheese could be used as a snack or a side dish. I love the idea of combining butternut squash and parmesan in a hot dip.
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- Chili. There is truly nothing cozier than a bowl of chili in the fall, whether you make it with beans, lentils, turkey, beef, or butternut squash. My favorite way to take my chili to the next level is to add a can of butternut squash purée, which results in a beautiful red-orange color, creamy texture, and deep, earthy fall flavor.
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