BUTTERNUT SQUASH SAUCE WITH SAGE
Provided by Tyler Florence
Categories side-dish
Time 38m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Cut the butternut squash in half lengthwise to remove the seeds and strings. Peel the skin using a paring knife and cut the squash into small cubes.
- Place the olive oil and shallots in a deep skillet over medium heat. When the shallots begin to color, add the squash and season with salt and pepper. Saute a few minutes to lightly caramelize the surface of the cubes. Add the bay leaf, nutmeg, sage, and chicken broth. Cover the pan and cook until the squash is tender but still holding its shape, about 8 minutes.
- Puree the sauce with a standard or immersion blender and serve with potato gnocchi. Top with grated cheese and chopped chestnuts before serving. If desired, fry some sage and shallots in olive oil to garnish.
GARLIC BUTTERNUT SQUASH & ZUCCHINI GRATIN
The brie and garlic bacon toppings elevate this gratin into a rich comfort food that's ideal during the current fall to winter transition. This is a wonderful side dish that goes well with roast chicken or even for breakfast the next day.
Provided by Anna Rider
Categories Breakfast Side Dish
Time 40m
Number Of Ingredients 6
Steps:
- Collect all the ingredients.
Nutrition Facts : Calories 128 kcal, Carbohydrate 31 g, Protein 3 g, Sodium 21 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
SPAGHETTI WITH ZUCCHINI AND SQUASH
Provided by Giada De Laurentiis
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil; season well with salt. Add the pasta and stir to prevent sticking.
- Meanwhile, heat a large skillet over medium-high heat. Add the oil, pepper flakes, garlic, shallots and 1/2 teaspoon salt. Cook, stirring often, for 2 minutes. Add the zucchini and yellow squash and season with 1 teaspoon salt. Toss well to coat in the flavors and cook another 3 minutes.
- Using a pair of tongs, check the pasta. If it is just under al dente, it is ready to transfer. Using the tongs or a pasta fork, transfer the pasta from the water directly to the skillet with the squash and toss well to coat. Add the lemon zest and juice and 1/2 cup of the pasta water and toss well. Sprinkle with the arugula and toss to wilt slightly. Finish with the ricotta salata and a drizzle of olive oil before serving.
ZUCCHINI NOODLES AND BUTTERNUT SQUASH IN A GARLIC-LEMON SAUCE
I made this dish as one of the recipes for a charity event to benefit Place of Hope. We received amazing vegetables as donations and I thought this dish would be perfect. I wish we had grabbed a photo of my friend Suhiel spiralizing an entire box of zucchini. You can add poultry or seafood to make this dish hearty or enjoy as is for a perfect side dish or vegetarian option. Enjoy!
Provided by Cindy Anschutz Barbieri
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 59m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Arrange butternut squash into a single layer over the prepared pan. Drizzle with 2 tablespoons olive oil and season with salt and pepper.
- Bake squash in the preheated oven, turning halfway, until browned and softened, about 35 minutes.
- Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add zucchini, garlic, Italian seasoning, red pepper flakes, salt, and pepper. Cook and stir until zucchini is tender, about 4 minutes. Mix in baked squash and lemon juice until just combined. Top with Parmesan cheese.
Nutrition Facts : Calories 580.7 calories, Carbohydrate 71.6 g, Cholesterol 11.7 mg, Fat 32.1 g, Fiber 14.1 g, Protein 14.3 g, SaturatedFat 6.3 g, Sodium 457.3 mg, Sugar 16.9 g
GARLIC BASIL CHICKEN AND BUTTERNUT SQUASH NOODLES
Homey yet healthy and totally delicious vegetable and protein packed meal!
Provided by Aryn
Categories Dinner Main Course Main Dish
Number Of Ingredients 9
Steps:
- In a large pan, add butternut squash noodles and water to pan.
- Bring mixture to a boil, cover and cook for 5 minutes.
- Add olive oil, garlic and tomato and stir.
- Cook for 3-4 minutes.
- Add fresh basil, Parmesan cheese and chicken breast and stir well.
- Top with more basil if desired and more Parmesan cheese and salt and pepper to taste.
- Enjoy!
ZUCCHINI & SQUASH BREAD
Finally! I developed a healthier recipe (than my usual) that didn't compromise the moistness or flavor. I'm not claiming it is fully healthy (though it uses 3 different fruits/veggies), just that it's healthier than I previously made with white flour & oil.
Provided by This Mom Still Cooks
Categories Breads
Time 30m
Yield 2 large loaves, 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 325.
- Beat eggs until foamy.
- Add next 6 ingredients.
- Gradually add all dry ingredients and mix until smooth.
- Blend in chocolate chips.
- Bake full-size loaf approx 1 hour. Mini-loaf pans only need 20-30 minute.
Nutrition Facts : Calories 211.6, Fat 8.4, SaturatedFat 3.4, Cholesterol 52.9, Sodium 363.1, Carbohydrate 32.7, Fiber 4.7, Sugar 9.4, Protein 5.6
PASTA WITH SUMMER SQUASH AND ZUCCHINI
Another simple but tasty recipe from Leanne Ely's Menu Mailers (savingdinner.com). I love a quick, healthy meal especially when it gets me compliments from my hubby. I used wholemeal spirals instead of the linguine the original called for, and simplified the instructions to avoid dirtying an extra pan unnecessarily.
Provided by Gingernut
Categories European
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, saute zucchini, yellow squash, onion and garlic in olive oil until vegetables are almost tender. Add basil and spaghetti sauce and stir until warmed through.
- Spoon sauce over hot linguini. Toss to coat well. Top with cheeses.
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- To spiralize your zucchini, first cut each end off your zucchini and attach to your spiralizer so that it is secure. Start turning and watch the magic happen!
- In a large skillet on medium-high heat, drizzle a little olive oil and saute the shallots and garlic until fragrant. Add chicken broth, half and half, lemon juice and zest, red pepper flakes and salt/pepper.
- Bring to a boil then cover and turn down heat to low allowing the sauce to simmer until it has reduced by almost half, about 15 minutes.
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- Cook oil, butter, and garlic in a large skillet over medium-high, stirring often, until garlic is aromatic and slightly softened, 3 to 4 minutes. Add squash noodles, salt, and pepper; cook, tossing and stirring mixture often, until noodles are slightly softened but not mushy, 4 to 5 minutes. Add all but 2 tablespoons of the cheese, 1 tablespoon of the parsley, and 1/2 teaspoon of the zest; toss to combine with noodles.
- Arrange noodle mixture on a platter; sprinkle with remaining 2 tablespoons cheese, 1 tablespoon parsley, and 1/2 teaspoon lemon zest. Serve hot.
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Servings 4Total Time 40 minsEstimated Reading Time 5 minsCalories 322 per serving
- In a large skillet over medium heat, drizzle olive oil and sauté onion and garlic, until translucent and fragrant, about 3 minutes. Add squash, nutmeg, salt/pepper and cover, stirring occasionally, for about 8 minutes. Add sage and cook an additional minute.
- Add vegetable broth and bring to a boil. Reduce heat and allow squash to simmer, uncovered, for about 20 minutes until the squash is soft and the broth is reduced by half.
- Meanwhile, bring a large pot of salted water to a boil and cook pasta according to package directions. Drain and set aside.
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- Drain and rinse the cashews, then add them to a blender along with the remaining ingredients, starting with just 1/3 cup of water.
- Blend on high until smooth and creamy, adding more water 1 tablespoon at a time until the sauce is pourable.
- Spiralize the zucchini and add them to a large bowl. Pour sauce over noodles and toss to combine.
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- Heat oil in a pan over medium – high heat. Add the shrimp and sprinkle with salt and pepper and cook for a minutes.
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- Bake on a large baking sheet for 20 minutes, then flip with a spatula. Bake for another 15-20 minutes, until soft and beginning to brown. Remove from oven and allow to cool for 5 minutes. Remove peels from garlic cloves.
- In a large blender, process roasted butternut squash, peeled garlic, broth, coconut milk, lemon juice, salt and pepper until creamy smooth. Add water or broth one tablespoon at a time to thin if necessary to reach desired consistency.
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From cookingforkeeps.com
Cuisine AmericanCategory Main CourseServings 4Total Time 45 mins
- Bring a large pot of water to a rolling boil. Season liberally with salt, it should taste almost as salty as the sea.
- Heat a large skillet with high sides to a medium-high heat. Add 2 teaspoons of butter and 1 teaspoon of olive oil. Once the butter melts, add the asparagus and 1/4 teaspoon salt. Saute until bright green and slightly softened, about 3 minutes. Remove from the pan. Add another 2 teaspoons butter and 1 teaspoon of olive oil to the pan. Add zucchini and another 1/4 teaspoon salt. Saute the zucchini until caramelized and slightly softened, about 3-4 minutes. Remove from skillet and keep with asparagus.
- Once the veggies have cooked, drop the pasta into the water while you brown the butter. Give it a stir and cook until aldente. Reserve the pasta water.
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- Slice off the bulbous end of the butternut squash to remove the seeds and set aside for another use. Peel the remaining portion and slice off the top so you have two flat ends. Spiralize into noodles. (I use blade D on the Inspiralizer)
- Heat a large skillet over medium heat. Add pine nuts and toast for 2-3 minutes until lightly browned. Set nuts aside.
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