Sweet Butternut Squash With Apples Food

BUTTERNUT SQUASH APPLE BAKE

Steps:

• Preheat oven to 350°. Layer squash and apples in a 13x9-in. baking dish coated with cooking spray. Mix brown sugar, flour and cinnamon; sprinkle over top. Drizzle with butter. , Bake, covered, until squash and apples are tender, 45-55 minutes.

BAKED BUTTERNUT SQUASH WITH APPLES

Steps:

• Heat oven to 375°F. Place butter in 13x9-inch (3-quart) glass baking dish; heat in oven 5 to 7 minutes or until melted.
• Stir cinnamon and nutmeg into melted butter. Add squash; toss to coat. Cover with foil; bake 20 minutes. Meanwhile, in large bowl, mix apples, syrup and vinegar.
• Pour apple mixture over squash. Cover; bake 10 minutes. Stir; bake 5 to 10 minutes longer or until squash is tender. Stir before serving and sprinkle with pecans.

BUTTERCUP SQUASH WITH APPLES (COOKING FOR 2)

Steps:

• Heat oven to 400°F. Cut squash in half; remove seeds and fibers. Place squash halves, cut side up, in ungreased baking dish, 11x7x1 1/2 inches. Mix remaining ingredients; spoon into squash halves.
• Cover and bake 30 to 40 minutes or until squash is tender.

SWEET BUTTERNUT SQUASH N' FRUIT

Steps:

• Cut the squash in half the long way and remove the seeds/guts. Rub the exposed flesh with a little olive oil. Place on a cookie sheet cut-side-up and bake at 350 until softened, usually between 30 and 60 minutes. Remove from oven and let cool.
• When the squash is cool enough to handle, there are two ways to go. If you are careful and do not damage the outer skin of the squash halves, you may use a squash half as a serving bowl, which looks pretty nifty. You should be able to use a melon baller to scoop out the cooked squash flesh. If you're not worried about saving the shell, just slice off the skin to get at the flesh. Cut the flesh into bite-sized pieces.
• Cut the apples into bite-sized chunks and combine with the squash pieces. (You need not skin the apples) Add the raisins and craisins. Melt the butter in a separate container and mix the remaining ingredients into the butter. Dump the liquid over the squash/apple mix and stir well to coat.
• Put into a pie pan or small casserole dish (or empty squash shell) and pop back into the oven for 10 or 15 minutes, just long enough to slightly soften the apples and allow the butter to soak through. Serve warm.

SAUTEED BUTTERNUT SQUASH WITH SHAVED APPLE AND PECANS

Steps:

• Melt the butter and oil in a large heavy-bottomed skillet over medium-high heat. Add the sage and fry until crisp, about 2 minutes. Remove the sage to a paper towel-lined plate. Add the squash to the skillet along with the nutmeg and a sprinkle of salt and pepper. Saute the squash, stirring occasionally, until browned and almost cooked through, 10 to 15 minutes. Lower the heat and continue to cook until the squash is soft and cooked through, about 5 minutes more. Remove to a serving dish, top with the shaved apple and sprinkle with the toasted pecans and sage leaves. Serve immediately.

SWEET BUTTERNUT SQUASH WITH APPLES

Steps:

• Cut squash in half and remove seeds, soft pulp, and fibers. Then peel the squash and place it cut side down on a cutting board. Cut in half length-wise and then cut into into 1/2-inch slices.
• Peel and core the apples; cut in 1/2-inch slices.
• Combine the cider, marmalade, melted butter, sugar, flour, salt and spice.
• Layer half of the butternut squash in the bottom of the crockpot; top with one half of the apple slices, one half of the pineapple and half of the sugar and spice mixture. Repeat layers.
• Cover and cook on HIGH for 1 hour, then switch to LOW and cook 4 hours longer, or until butternut squash is tender. Add in the cranberries, give it a stir, and turn off the crockpot to let it cool for about 45 minutes.
• Serve with a dollop of whipped cream and some chopped walnuts if you like.

APPLE BUTTERNUT SQUASH

Steps:

• Place squash in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain., In a large bowl, mash the squash with apple butter, cream, salt and cinnamon until blended.

SWEET BUTTERNUT SQUASH

Steps:

• Cut the squash in half and take out the seeds.
• Bake at 350 for 30 minutes with the cut side down.
• Turn over and put half of the sugar and half the butter in each squash, bake for 30 more minutes.
• Salt and pepper if desired.

SQUASH AND APPLE BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together brown sugar, butter, flour, salt, and mace. Arrange squash in an ungreased 9x13 inch baking dish. Top with slices of apple, then sprinkle with the sugar mixture. Cover with a lid or aluminum foil.
• Bake for 50 to 60 minutes in the preheated oven, or until squash is tender.

BUTTERNUT SQUASH SOUP WITH APPLE

Steps:

• Preheat oven to 425°F.
• In a roasting pan, mix the squash, potatoes, apples, onions, oil, 2 teaspoons salt, and the pepper.
• Roast, stirring twice, 55 minutes or until tender.
• In a food processor or blender, in batches, puree squash mixture, blending some broth and water into each batch.
• Pour into Dutch oven and stir in remaining salt, broth, water, the half and half, and butter.
• Heat over medium heat until the butter melts.
• For the garnish, preheat the broiler and line a baking sheet with foil.
• Place red-apple slices at least 1" apart on sheet and top each with slightly overlapping slice of green apple.
• Top with slice of cheese (breaking in half to fit if necessary).
• Broil 1 to 2 minutes to melt cheese and remove from oven.
• Let stand 1 minute.
• Ladle soup into 8 bowls, top each with apple-cheese garnish, chives, and pepper.

HEALTHY SWEET POTATO, BUTTERNUT SQUASH AND APPLE CURRY

Steps:

• Heat the oil in a large pan and saute the onions and garlic for 4-5 minutes until golden.
• Add the butternut squash, sweet potatoes, potatoes, apples, chickpeas and raisins.
• Stir in the curry paste, curry powder, turmeric, ginger and broth.
• Bring to the boil, stir well.
• Cover and simmer for 15-20 minutes, stirring occasionally, until the vegetables are just tender.
• Serve over Basmati rice.

BAKED SPICED BUTTERNUT SQUASH WITH APPLES AND MAPLE SYRUP

Steps:

• Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Stir butter, maple syrup and apple juice in small saucepan over medium-low heat until butter melts. Increase heat and boil until mixture is slightly reduced, about 5 minutes. Remove from heat; whisk in cinnamon, allspice and salt.
• Arrange 1/3 of squash slices in prepared dish. Top with half of apple slices, then 1/3 of squash slices. Arrange remaining slices of squash and apple atop, alternating squash and apple slices and overlapping slightly. Sprinkle lightly with salt and pepper. Pour maple syrup mixture over. Cover baking dish tightly with foil.
• Bake casserole until squash is almost tender, about 50 minutes. Uncover and bake until squash is tender, basting occasionally with syrup, about 20 minutes longer. (Can be made 1 day ahead. Cover with foil and refrigerate. Rewarm, covered, in 350°F oven about 25 minutes, or microwave on high about 8 minutes.) Spoon syrup from dish over vegetables and serve.