MASHED YELLOW SQUASH
This is a bit different but it is excellent!! It is a great side dish or afternoon snack for those that love squash or have oodles of it popping up in their gardens!
Provided by Terry
Categories Side Dish Vegetables Squash Summer Squash
Time 1h
Yield 4
Number Of Ingredients 5
Steps:
- Slice and steam or boil squash until tender. Pour off any remaining water.
- Mash the squash slightly. In a medium size pot place mashed squash, onion, butter, milk, salt and pepper. Mix well and heat over a medium flame. Serve warm.
Nutrition Facts : Calories 73.1 calories, Carbohydrate 8.2 g, Cholesterol 10.1 mg, Fat 3.8 g, Fiber 2.2 g, Protein 3.4 g, SaturatedFat 2.3 g, Sodium 37 mg, Sugar 5.8 g
STEAMED SQUASH
Summer squash is a Southern tradition- but we always steam ours, instead of cooking in oil. Use small, tender squash, and enjoy!
Provided by Kizzikate
Categories Onions
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Combine sliced squash & chopped onion in a wire steamer basket, place over gently boiling water. Cover, & let steam.
- 10-12 minutes, until squash is fork-tender. Remove squash and onion to a large serving dish.
- Immediately stir in margarine, pepper, and sugar. Serve hot.
STEAMED SQUASH PUREE
If you're craving something different this year, try a squash puree (from acorn, kabocha, or butternut). It typically doesn't come in a can, but it's sure worth the effort. Image, from top down: Acorn -- Delicately sweet and mild. Butternut -- Silky and nutty. Kabocha -- Dense and earthy.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h
Yield Makes about 2 cups
Number Of Ingredients 1
Steps:
- Bring 2 inches water to a boil in a large pot fitted with a steamer basket (or colander). Add squash. Cover and steam until soft, 15 to 20 minutes. Let cool completely. If using acorn or kabocha, scoop out flesh and discard skins.
- Puree steamed squash in a food processor until smooth. (If using kabocha, add 1/4 cup water before processing, then adjust until consistency is smooth.) Use immediately, or store in refrigerator up to 3 days or freeze up to 1 month; thaw in refrigerator before using.
STEAMED BUTTERNUT SQUASH
Butternut squash steams quickly, making this a great cooking technique to enjoy this fall vegetable as a weeknight side dish. For extra flavor, toss the steamed butternut squash with salt, pepper and a little bit of olive oil, butter or Parmesan cheese after cooking.
Provided by Carolyn Casner
Categories Vegan Thanksgiving Side Dish Recipes
Time 30m
Number Of Ingredients 1
Steps:
- Bring 1 inch of water to boil in a large saucepan fitted with a steamer basket.
- Add squash. Cover and steam until very tender, about 15 minutes.
Nutrition Facts : Calories 25.5 calories, Carbohydrate 6.6 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.6 g, Sodium 2.3 mg, Sugar 1.3 g
HOMEMADE PUMPKIN PUREE- STEAMED OR BOILED
When I was young, my mother made pumpkin pie from homemade pumpkin puree made from fresh pumpkins or hubbard squash we grew ourselves. Ahhhhh... good times! Being lazy, I have developed my own very simple method for creating pumpkin puree, which, surprisingly, has not been posted here previously. My method is faster and easier than the other recipes, which require baking the pumpkin for an hour or more and removing the skin, before or after cooking. I believe that you save a lot of the nutrition, particularly vitamin A, that would be lost if you were to remove the skin. You will be amazed at how smooth the puree is, even with the skin blended in. I also wanted to include some excellent notes from other contributors, or you can reference their recipes, on selecting the pumpkin or squash to make the puree. Notes from PainterCook (Recipe #290894) on hubbard squash Hubbard squash is sweeter and heartier than pumpkin.... You can easily substitute Butternut Squash with great results... Notes from Kim D. (Recipe #331853) on selecting a pumpkin I always use "sugar" pumpkins, also known as "pie" pumpkins.... much smaller ... and are much more tender and flavorful. --CHOOSING THE RIGHT PUMPKIN-- ... always choose a pumpkin that is free of blemishes and have been harvested with their stems intact. The pumpkin should feel heavy for their size and should have a dull skin. A pumpkin with a shiny skin was either harvested too early or was waxed by the grower. --STORING PUMPKINS-- Store pumpkins in a cool, dry place at 45F - 60F for up to a month, or refrigerate for up to 3 months. To store pumpkins for an extended time, wash the skins of the pumpkin with a solution of 1 tablespoon chlorine bleach to 1 gallon water to disinfect the skins and discourage the growth of mold.
Provided by Chef George P
Categories Dessert
Time 1h
Yield 2 varies, 1-10 serving(s)
Number Of Ingredients 2
Steps:
- Thoroughly wash the outside of the pumpkin.
- Remove the stem and fibrous material around the stem and the bottom of the pumpkin.
- Cube the pumpkin into large pieces.
- Place in a large pot with just enough water to steam the pumpkin.
- Boil for about 30 minutes or until both the pumpkin and the pumpkin skin are tender.
- Blend the steamed pumpkin, with the skin, in a blender set on puree until smooth.
- You can freeze for months or store in a refrigerator a couple of days prior to use in any recipe calling for pumpkin puree.
- Servings and yield depend on the size of the pumpkin and what recipes the puree is used inches.
Nutrition Facts :
STEAMED BROCCOLI AND SQUASH
Writes Dorothy Smith of Eldorado, Arkansas, "This hot side dish pairs two colorful vegetables and a savory dressing. I never have leftovers."
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Combine the broccoli and squash in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; reduce heat. Cover and steam for 5-8 minutes or until crisp-tender. Meanwhile, combine the remaining ingredients. Remove vegetables from steamer; drizzle with oil mixture and toss to coat.
Nutrition Facts :
COD WITH MISO-BUTTERNUT SQUASH SAUCE
Mild, flaky cod gets an ideal counterpart in this silky-creamy miso-butternut squash sauce flavored with ginger and topped with lemon, cilantro, and chili crisp.
Provided by Rachel Gurjar
Time 1h10m
Yield 4-6 servings
Number Of Ingredients 12
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). Season cod lightly with salt. Reduce heat to low and place cod in sauce (it should be completely covered). Cover pot and cook cod, turning over halfway through, until fish is opaque throughout and flakes easily with a fork, 15-17 minutes. Remove pot from heat and gently stir lemon juice into sauce.
- Divide rice among bowls and ladle cod and sauce over. Top with cilantro and serve with chili crisp and lemon wedges for squeezing over.
MAPLE SQUASH PURéE
Categories Side Steam Thanksgiving Squash Maple Syrup Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 3
Steps:
- In a steamer set over boiling water steam the squash, covered, for 15 minutes, or until it is very tender. Reserve the steaming liquid and in a food processor purée the squash with the butter, the maple syrup, and enough of the reserved steaming liquid to reach the desired consistency. Season the squash purée with salt and pepper. The squash purée may be made 3 days in advance, kept covered and chilled, and reheated, adding additional water as needed.
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5/5 (7)Category Side DishCuisine AmericanTotal Time 27 mins
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- Pour 1.5 cups of cold tap water into the inner pot of the Instant Pot. Add the metal rack/trivet or steamer basket to the inner pot.
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Servings 0.75
- 1. Place the squash in a steamer pot over boiling water and steam for 3 minutes, until the squash is fork tender.
- 2. Transfer to a food processor and blend until smooth, adding the liquid from the steamer pot 1 tablespoon at a time until desired consistency is reached.
BUTTERNUT SQUASH PUREE - HEALTHY LITTLE FOODIES
From healthylittlefoodies.com
5/5 (1)Total Time 55 minsCategory PureeCalories 56 per serving
- Place the squash halves, cut side down, onto the prepared baking tray and bake, uncovered, for 45 minutes, or until tender.
BAKED FISH WITH STEAMED BUTTERNUT SQUASH - DR. MARK HYMAN
From drhyman.com
Servings 2Total Time 40 minsEstimated Reading Time 1 minCalories 638 per serving
- Preheat oven to 350ºF. Generously coat the fish with the olive oil. Combine the thyme, salt, pepper, and paprika, and then rub generously over the fish. Place the fish in a single layer in a baking dish. Place dish on middle rack in the oven; and bake until cooked through, about 8-10 minutes.
- In a large pot, melt the coconut oil, then sauté the onion just until soft, about 2-3 minutes. Add the carrots and squash plus ½ cup water. Steam the squash and carrots until tender. Place the steamed vegetables in a food processor and pulse to break down, then add the coconut butter and apple cider vinegar. Then puree until the consistency of mashed potatoes.
BUTTERNUT SQUASH PUREE RECIPE FOR BABY | 6 MONTHS - ORGANIX
From organix.com
Category Lunch, Dinner, PureeTotal Time 20 mins
- Steam until soft (approx. 20-30mins),either using a steamer or by placing in a colander over a pan of simmering water and covering (you could boil the butternut squash instead,if you prefer).
BUTTERNUT SQUASH BABY FOOD (STAGE ONE) | BABY FOODE
From babyfoode.com
5/5 (19)Total Time 1 hr 5 minsCategory Main Course
- Cut butternut squash in half, deseed and place flesh side up, skin side down. Optional - Feel free to drizzle the squash with 2 teaspoons of olive oil for some added healthy fat.
- Place the baking sheet into the oven and bake for 45-60 minutes or until you can easily prick the squash with a fork.
- Let cool until you can handle the squash with your hands. Scrape the flesh off of the skin and place in a blender or food processor.
7 RECIPES THAT USE BUTTERNUT SQUASH PUREE - TREEHUGGER
From treehugger.com
Occupation WriterPublished 2014-01-10Estimated Reading Time 3 mins
- 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.
- Spiced Butternut Squash Cupcakes with Maple Cream Cheese Frosting. Who says squash has to be savory? Try making this butternut squash cupcake topped with a punch of sweetness courtesy of maple-spiked cream cheese.
- Butternut Squash Croquettes. I would have never thought to make the pureed squash into croquettes, but it could be worth a shot.
- Butternut Squash Risotto with Sage Brown Butter. I have had butternut squash gnocchi in a sage brown butter before, and I imagine that a sagey butternut squash risotto will be just as spectacular a combination.
- Wild Harvest Quinoa Oatmeal. Pureed squash gets mixed into this quinoa breakfast dish along with pecans and dried cranberries. Seems like a real powerful way to start the day.
- Butternut Squash Baked Vegetarian Taquitos. Baked veggie taquitos sound like a fabulously creative way to use this autumnal squash. Now I wish I had more pureed squash because I want to make several of these recipes.
15 STAGE ONE BABY FOOD PUREES (4-6 MONTHS) - BABY FOODE
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4.8/5 (37)Category Main CourseCuisine Baby Food
- In a medium saucepan, bring 2″ of water to a boil over medium heat. Place the zucchini in a steamer basket, and place over boiling water. Cover and steam for 5 minutes.
BUTTERNUT SQUASH PURéE (PREPARED 3 WAYS) - A FAMILY …
From afamilyfeast.com
Reviews 4Estimated Reading Time 4 minsServings 4Total Time 27 mins
- Place a steamer basket into an appropriately sized pot with a tight fitting lid and fill with water up to bottom of basket. Place squash cubes in basket, cover and bring to a boil. Reduce to a medium boil and steam 10-12 minutes or until tender.
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