SAVORY BUTTERNUT SQUASH TART
This was published in our newspaper and I have not seen another recipe like it--it is served in wedges like a pie, but it is a savory side dish for a holiday meal like Thanksgiving. It can be prepared ahead of time and briefly reheated just before serving.
Provided by Suse40
Categories Vegetable
Time 45m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Gently press pie crust into 9 inch tart pan, preferably one with removable bottom. Crimp and remove excess dough. Keep crust refrigerated while preparing filling.
- Steam cubed squash in a large steamer basket over 2 inches of boiling water for about 15 minutes.
- Preheat oven to 350 degrees F.
- Drain steamed squash well and place in blender, food processor, or a bowl if you use an immersion blender, Process squash until smooth.
- Add eggs, cheese, brown sugar, seasonings and process until smooth.
- Remove crust from refrigerator, and set the tart pan on a rimmed cookie sheet.
- Carefully pour squash/egg mixture into the crust.
- Bake for 25 minutes or until set at center.
- Cool slightly before cutting into slices.
Nutrition Facts : Calories 218.7, Fat 10.3, SaturatedFat 3, Cholesterol 72.5, Sodium 487.6, Carbohydrate 27.3, Fiber 3.1, Sugar 6, Protein 6.1
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 PIE
This is a substantial main-course vegetable pie. Use butternut or any other hard squash variety. The pie may be baked up to several hours in advance and reheated to serve. This allows flavors to meld and makes cutting the pie easier.
Provided by David Tanis
Categories pies and tarts, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Put oil in a wide skillet over medium-high heat. Add onions, and season generously with salt and pepper. Cook, stirring, until softened and lightly browned, 5 to 7 minutes. Reduce heat if onions are browning too quickly.
- Transfer onions to a large bowl. Add squash cubes, kale, sage, thyme and garlic. Season with salt and red-pepper flakes, and toss well to coat.
- Heat oven to 350 degrees. Roll the puff pastry rounds to 12 inches in diameter (or roll and trim pastry rectangles to achieve two 12-inch rounds). Line a 10-inch pie pan or other shallow round baking dish with one 12-inch round of pastry. Add squash filling, piling it high. Sprinkle with provolone and pecorino. Lay the remaining pastry round over filling and crimp edges to seal. Paint the top of pie with beaten egg.
- Place the pie on a rimmed baking sheet to catch drips. Transfer to oven, and bake for about 1 hour, until pastry is nicely browned and squash is soft when probed with a paring knife. (Start checking at the half-hour mark and the 45-minute mark to make sure the pastry isn't browning too quickly. Tent with foil, if so.) Allow to rest at least 10 to 15 minutes before cutting into large wedges and serving.
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
SWEET BUT SAVORY BUTTERNUT SQUASH
A little bit sweet and a little bit savory. This squash is a great side dish to chicken or pork, but it can also stand all alone as a main course. Recipe from Rachel Ray's October 2008 magazine.
Provided by januarybride
Categories Vegetable
Time 22m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Add olive oil to a large skillet over medium-high heat. Add the onion and cook for 2 minutes.
- Stir in the apple juice, squash, raisins and sage; season with salt and pepper.
- Cover skillet and cook until the squash is tender, about 10 minutes.
- Using a slotted spoon, transfer the squash mixture to a bowl.
- Cook the remaining liquid until syrupy, about 5 minutes.
- Serve squash with pan juices poured over top.
Nutrition Facts : Calories 223.7, Fat 7.3, SaturatedFat 1.1, Sodium 10.8, Carbohydrate 41.9, Fiber 4.6, Sugar 21.8, Protein 2.5
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Ratings 6Estimated Reading Time 6 minsCategory Dessert + SweetsTotal Time 1 hr 20 mins
- Roast the squash. Add the squash and oil to a large mixing bowl. Toss to coat. Place on a baking sheet with sides and roast for 30 minutes.
- Make the crust. While the squash is roasting, prepare the tart crust by placing the flour salt and sugar in the bowl of a food processor fitted with a standard blade. Pulse to combine. Add the butter and pulse until a small, pea-like meal forms. With the motor running, slowly add the water. Continue to process just until a ball forms.
- Roll the dough. Turn the dough ball out onto a surface lightly coated with flour and roll to approximately 1/4" thick. Coat 2 mini tart pans with cooking spray. Cut dough in half (depending on how you rolled, you may have to take up the scraps and re-roll for the 2nd tart). Press the dough into each tart pan, being sure to come all the way up the sides. Piece the bottom with a fork a few times or use pie weights to keep the dough from puffing.
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