GARLIC SHRIMP AND BUTTERNUT PARTY BITES
Try our Garlic Shrimp and Butternut Party Bites. They are large shrimp sautéed in garlic, butter and Spanish smoky paprika are skewered together with chunks of sweet butternut squash.
Provided by Pat Nyswonger
Categories Appetizers
Time 50m
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F. Lightly coat a baking sheet with oil spray.
- Place the prepared butternut squash cubes in a large shallow bowl and set aside
- Add the olive oil, butter and honey to a small saucepan set on low heat, stirring until warm and syrupy. Remove from the heat and cool to room temperature.
- Drizzle the butter mixture over the butternut cubes and gently toss together to coat all sides of the cubes. Tip the cubes onto the baking sheet and spread them in a single layer with space between them. Sprinkle generously with salt.
- Place in oven and bake for 18-20 minutes. The cubes should have a slight char to the edges and still a little firm when pierced with a toothpick. Do not over cook them as they will continue to cook a bit from residue heat.
- Remove the baking sheet from the oven and immediately transfer the cubes to a plate and allow to cool to room temperature while preparing the shrimp.
- In a large skillet, set over medium heat, add the olive oil, butter, red pepper flakes and garlic. Cook for 30 seconds just until the garlic becomes fragrant.
- Stir in the paprika and lemon juice. Working in batches, add only enough shrimp to cover the bottom of the pan without crowding them. Sprinkle with salt and pepper. Cook the shrimp for about 2 minutes, turning with tongs as they begin to pink up. As they become uniformly pink and in a 'C' shape, transfer them to a paper towel lined plate to drain.
- Proceed cooking the remaining shrimp in batches, adjusting the heat as necessary. Allow to cool to room temperature.
- Insert a bamboo pick into each shrimp and then into a butternut cube. Add a fresh herb sprig to each appetizer. Arrange the appetizers attractively on a serving plate with lemon wedges.
Nutrition Facts : Calories 162 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 72 milligrams cholesterol, Fat 12 grams fat, Fiber 1 grams fiber, Protein 8 grams protein, ServingSize 2 party bites, Sodium 247 grams sodium, Sugar 2 grams sugar
SAVORY CROSTATA
Provided by Giada De Laurentiis
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Heat an oven-proof 10-inch nonstick skillet over medium-high heat. Add the olive oil and onions and reduce the heat to medium. Cook, stirring often, until the onions are a dark golden-brown, about 15 minutes. Season with 1/2 teaspoon kosher salt. Stir in the balsamic and sprinkle the oregano over the top. Turn off the heat and spread the onions evenly over the bottom of the pan, using a rubber spatula.
- Place the ricotta in a small bowl. Season with 1/8 teaspoon each kosher salt and black pepper. Dollop the ricotta over the onions in 8 to 10 places. Using a fork, prick the puff pasty a few times evenly. Place the puff pastry over the top of the filling, pressing down gently to make sure the dough is touching the ricotta and onions.
- Bake until the pastry is puffed and golden brown, 35 to 40 minutes. Remove from the oven and cover with a plate slightly larger than the skillet. Invert the crostata onto the plate, replacing any onions that may have stuck to the pan. Set aside to cool slightly.
- Meanwhile, in a small bowl, dress the arugula with the lemon juice. Sprinkle the arugula over the cooled crostata and nestle the tomatoes into the onions. Slice into wedges or squares and serve.
SAVORY ROASTED BUTTERNUT SQUASH -- CLUCK!
The hardest part of this recipe is peeling the squash! Inspired by Recipe Recipe #301356 -- Reduce the garlic powder, pepper, and thyme, if you don't like it so savory!
Provided by KerfuffleUponWincle
Categories Vegetable
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Peel, remove seeds, and cut squash into large bite size pieces; place pieces into a medium sized bowl.
- Heat olive oil in a small glass bowl or Pyrex measuring cup for about 1 minute in the microwave.
- Combine chicken granules with the warmed olive oil ~ stir until well combined and granules begin to melt. Stir in garlic powder, salt, pepper, and ground thyme ~ mix well.
- Pour olive oil/chicken granule/seasoning mixture over squash pieces ~ with a spoon, toss well to coat!
- Spread pieces onto a shallow sided pan (cookie sheet) sprayed with cooking spray.
- COVER the pan with aluminum foil and roast for 20 minutes, then remove cover.
- Baste squash pieces with the maple syrup and continue roasting (UNCOVERED) for 15 minutes.
Nutrition Facts : Calories 161.9, Fat 4.8, SaturatedFat 0.7, Cholesterol 0.1, Sodium 322.6, Carbohydrate 31.4, Fiber 3.9, Sugar 12.2, Protein 2
SAVORY SQUASH
Sandy Miller from Birmingham gave me this recipe. I love squash and like having different ways to prepare it. It is great for a potluck, but be ready to give out the recipe.
Provided by Chef likestocook
Categories Vegetable
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Boil squash and onion until tender.
- Drain.
- Mix seasonings, sour cream, and cheese with squash and onions.
- Pour into greased baking dish.
- Mix crushed crackers and melted butter and put on top of squash.
- Bake at 350 for about 30 minutes or until bubbly.
SAVORY ROASTED BUTTERNUT SQUASH
This is a very simple side dish of butternut squash flavored with thyme that can go with anything! You can also think of it as a great substitute for a starch. It only takes a little bit of flavorful cheese to bring out the flavor of the squash!
Provided by kris
Categories Side Dish Vegetables Squash
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix butternut squash, olive oil, thyme, black pepper, and salt in a large bowl until evenly coated. Spread mixture in a large baking dish in an even layer; cover with aluminum foil.
- Bake in preheated oven for 30 minutes; remove foil and stir in half the Romano cheese. Sprinkle remaining cheese on top. Return to oven, uncovered, and continue to bake until tender and golden brown, about 20 minutes more.
Nutrition Facts : Calories 172.1 calories, Carbohydrate 24.8 g, Cholesterol 10.3 mg, Fat 7.4 g, Fiber 4.2 g, Protein 5.2 g, SaturatedFat 2.4 g, Sodium 127.5 mg, Sugar 4.7 g
SAVORY BUTTERNUT SQUASH
Only a few ingredients and a bunch of flavor! This Recipe has an Indian-inspired spice mixture and I got it out of a Cooking Light magazine.
Provided by SarahBelle9475
Categories Vegetable
Time 20m
Yield 5 cups, 4-5 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 500°F Peel and cube butternut squash. Toss squash in oil, and season with salt and pepper to taste. Place squash in a single layer jelly-roll pan.
- Bake at 500F for 10 minutes or until tender.
- Remove from oven; toss squash with remaining ingredients. Serve immediately.
Nutrition Facts : Calories 168.6, Fat 3.7, SaturatedFat 0.5, Sodium 10.1, Carbohydrate 36.2, Fiber 4.7, Sugar 14.3, Protein 2.5
SAVORY BUTTERNUT SQUASH DRESSING
Better Homes and Gardens Magazine. Make Ahead Tip Prepare up to 2 days in advance; cover and refrigerate. Reheat, covered, in a 350 degree F. oven, for 50 minutes.
Provided by Chef GreanEyes
Categories Rice
Time 1h35m
Yield 1 dish, 8 serving(s)
Number Of Ingredients 15
Steps:
- In Dutch oven melt 1 tablespoon of the butter over medium heat. Add shallots. Cook 1 minute. Add fresh cranberries; cook for 1 minute more. Add 2 cups chicken stock, the rice, and 1 teaspoon kosher salt. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes. Drain.
- Heat oven to 350 degrees F. Return Dutch oven to medium heat. Add remaining butter, squash, and thyme. Cook and stir 2 minutes. Add onion and celery. Cook and stir 3 minutes more. Sprinkle salt and pepper; set aside.
- In bowl whisk together half-and-half, eggs, and 1-1/2 cups stock. Stir in cooked rice, squash, dried cranberries, sage, and bread cubes. Transfer to shallow 3-quart casserole dish. Bake, covered, for 20 minutes. Uncover; bake for 30 minutes more or until golden. 8 (1/2-cup) servings plus leftovers.
Nutrition Facts : Calories 261.5, Fat 13.8, SaturatedFat 6.9, Cholesterol 212.2, Sodium 217.4, Carbohydrate 24, Fiber 3.4, Sugar 4.5, Protein 11.7
SAVORY BUTTERNUT SQUASH
Make and share this Savory Butternut Squash recipe from Food.com.
Provided by Kelly
Categories Vegetable
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet, saute onion and garlic in oil until tender.
- Add the squash, tomatoes, carrots and seasonings; stir well.
- Pour into a greased 2 qt baking dish. Cover and bake at 350F for 60-70 minutes or until squash is tender.
- Serve over rice.
Nutrition Facts : Calories 101.6, Fat 3.7, SaturatedFat 0.5, Sodium 526.8, Carbohydrate 17.8, Fiber 3.6, Sugar 6.6, Protein 1.9
SAVORY BUTTERNUT SQUASH
"The recipe for this tender and flavorful squash came from Russia," writes Natasha Kearns of Philadelphia, Pennsylvania. "My mom used to make this colorful side dish often in summer. It's especially hearty when served over rice."
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small skillet, saute onion and garlic in oil until tender. In a 2-qt. baking dish coated with cooking spray, combine the squash, tomatoes, carrots and seasonings. Stir in the onion mixture., Cover and bake at 350° for 60-70 minutes or until squash is tender. Serve over rice if desired.
Nutrition Facts : Calories 84 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 196mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
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