Need some good butternut squash recipes?!
Hey I need some good butternut squash recipes!. But not just something like baked butternut squash!. I need something where it isnt just plain squash!.
Thanks so much!. Ten points to the person whos recipe I like best (=Www@FoodAQ@Com
Thanks so much!. Ten points to the person whos recipe I like best (=Www@FoodAQ@Com
Answers:
BUTTERNUT SQUASH CASSEROLE
1 (20 oz!.) pkg!. butternut squash
1/4 c!. onions, chopped
1 can cream of chicken soup
1 1/2 c!. carrots, shredded
1 (8 oz!.) pkg!. seasoned stuffing mix
1/2 c!. butter, melted
Cook butternut squash and onions in boiling salted water for 3 minutes!. Drain and combine with next 3 ingredients!. Mix stuffing with melted butter and spread one half in 12 x 7 x 2 inch baking dish!. Add vegetable mix and sprinkle remaining stuffing on top!. Bake at 350 degrees for 25-30 minutes!.
THIS IS SO YUMMY!!!Www@FoodAQ@Com
1 (20 oz!.) pkg!. butternut squash
1/4 c!. onions, chopped
1 can cream of chicken soup
1 1/2 c!. carrots, shredded
1 (8 oz!.) pkg!. seasoned stuffing mix
1/2 c!. butter, melted
Cook butternut squash and onions in boiling salted water for 3 minutes!. Drain and combine with next 3 ingredients!. Mix stuffing with melted butter and spread one half in 12 x 7 x 2 inch baking dish!. Add vegetable mix and sprinkle remaining stuffing on top!. Bake at 350 degrees for 25-30 minutes!.
THIS IS SO YUMMY!!!Www@FoodAQ@Com
Oh! If you haven't had this soup, you are in for a big treat! It is always a hit when I serve it!
Butternut Squash & Apple Soup
1 Small butternut squash, halved & seeded (16 ounces)
3 medium green apples, peeled, cored & coarsely chopped (3 cups)
2 10-3/4 ounce cans condensed chicken broth
1-1/2 cups water
? cup plain bread crumbs
1 medium onion, chopped (1/2 cup)
1 teaspoon salt
? teaspoon dried rosemary, crushed
? teaspoon dried marjoram, crushed
1/8 teaspoon ground pepper
? cup whipping cream
Snipped parsley or chopped green onion
Sour cream
Peel & cut up squash!. In 4-quart Dutch oven, combine the squash, apples, condensed chicken broth, water, bread crumbs, onion, salt, rosemary, marjoram and pepper!. Bring to boiling!. Reduce heat; simmer, uncovered, for 45 minutes!. Working in quarter batches, process in a blender!. Cover & blend till smooth, set aside!. Repeat with remaining mixture!. Return all the soup to the Dutch oven!. Bring to boiling!. Reduce heat to simmering!. Stir in the whipping cream!. Garnish each serving with a dollop of sour cream and the parsley or chopped green onion!. Makes 6 to 8 servings!.
Enjoy!Www@FoodAQ@Com
Butternut Squash & Apple Soup
1 Small butternut squash, halved & seeded (16 ounces)
3 medium green apples, peeled, cored & coarsely chopped (3 cups)
2 10-3/4 ounce cans condensed chicken broth
1-1/2 cups water
? cup plain bread crumbs
1 medium onion, chopped (1/2 cup)
1 teaspoon salt
? teaspoon dried rosemary, crushed
? teaspoon dried marjoram, crushed
1/8 teaspoon ground pepper
? cup whipping cream
Snipped parsley or chopped green onion
Sour cream
Peel & cut up squash!. In 4-quart Dutch oven, combine the squash, apples, condensed chicken broth, water, bread crumbs, onion, salt, rosemary, marjoram and pepper!. Bring to boiling!. Reduce heat; simmer, uncovered, for 45 minutes!. Working in quarter batches, process in a blender!. Cover & blend till smooth, set aside!. Repeat with remaining mixture!. Return all the soup to the Dutch oven!. Bring to boiling!. Reduce heat to simmering!. Stir in the whipping cream!. Garnish each serving with a dollop of sour cream and the parsley or chopped green onion!. Makes 6 to 8 servings!.
Enjoy!Www@FoodAQ@Com
Well, I have 2!.
1st) Butternut Squash Soup
1 chunked, roasted butternut squash (coat in oil, salt, pepper and bake in the oven on 375 for about 40 mins)
1 package frozen winter squash, thawed
1/2 tsp cinnamon
1 tsp brown sugar
1 tsp salt
dash pepper
dash nutmeg
dash garlic powder
In a food processor, add the above ingredients and puree!.
Add that puree to a pot of 1 can of chicken stock!.
Bring to a boil then reduce to simmer!.
Taste and re-season if necessary!.
Optional:
Add in 1/4 cup heavy cream, stir to combine and serve with cinnamon graham crackers!.
2nd) Butternut Squash Lasagna
1 package frozen winter squash, thawed
1 small butternut squash, cleaned, peeled, diced
1 stick butter
2 T brown sugar
Salt
Pepper
Cinnamon
Nutmeg
Garlic powder
Ricotta cheese
Cream cheese, softened
Shredded Mozzarella
Fresh sage
No boil lasagna noodles or cooked lasagna noodles
Put chunks of butternut squash in a pot, tossed in canola oil, salt and pepper!. Put a heavy lid on the pot and cook over medium heat for about 25-30 mins, tossing occasionally!. Cook until fork tender!.
Place the roasted squash and the frozen squash into a food processor or blender with brown sugar, 1 tsp!. salt, 1/2 tsp!. black pepper, dash cinnamon, dash nutmeg, dash garlic powder!. Blend until smooth!.
Mix tub of ricotta with a 1/2 package cream cheese!.
In a lasagna baking dish, layer noodles, squash mixture, noodles, a thin layer of ricotta mixture, noodles, squash mixture, noodles, shredded mozzarella, noodles, squash mixture, noodles, ricotta mixture, noodles, squash, noodles and to the whole dish with some shredded mozzarella!.
Melt 1/2 the stick of butter and chop up 10-12 fresh sage leaves & add that to the melting butter!. Let brown slowly in the pan for about 5 mins on low heat!.
Pour the melted butter and sage mixture over the top of the lasagna, cover with tin foil, and bake in the oven on 350 for about 40 minutes!.
Uncover in the last 10-12 mins of cooking!.
Sprinkle top of lasagna with cinnamon sugar & serve with more melted butter and chopped fresh sage sauce!.
LET STAND 15 MINS BEFORE SERVING!.
*Hint: Don't use too much cheese!.Www@FoodAQ@Com
1st) Butternut Squash Soup
1 chunked, roasted butternut squash (coat in oil, salt, pepper and bake in the oven on 375 for about 40 mins)
1 package frozen winter squash, thawed
1/2 tsp cinnamon
1 tsp brown sugar
1 tsp salt
dash pepper
dash nutmeg
dash garlic powder
In a food processor, add the above ingredients and puree!.
Add that puree to a pot of 1 can of chicken stock!.
Bring to a boil then reduce to simmer!.
Taste and re-season if necessary!.
Optional:
Add in 1/4 cup heavy cream, stir to combine and serve with cinnamon graham crackers!.
2nd) Butternut Squash Lasagna
1 package frozen winter squash, thawed
1 small butternut squash, cleaned, peeled, diced
1 stick butter
2 T brown sugar
Salt
Pepper
Cinnamon
Nutmeg
Garlic powder
Ricotta cheese
Cream cheese, softened
Shredded Mozzarella
Fresh sage
No boil lasagna noodles or cooked lasagna noodles
Put chunks of butternut squash in a pot, tossed in canola oil, salt and pepper!. Put a heavy lid on the pot and cook over medium heat for about 25-30 mins, tossing occasionally!. Cook until fork tender!.
Place the roasted squash and the frozen squash into a food processor or blender with brown sugar, 1 tsp!. salt, 1/2 tsp!. black pepper, dash cinnamon, dash nutmeg, dash garlic powder!. Blend until smooth!.
Mix tub of ricotta with a 1/2 package cream cheese!.
In a lasagna baking dish, layer noodles, squash mixture, noodles, a thin layer of ricotta mixture, noodles, squash mixture, noodles, shredded mozzarella, noodles, squash mixture, noodles, ricotta mixture, noodles, squash, noodles and to the whole dish with some shredded mozzarella!.
Melt 1/2 the stick of butter and chop up 10-12 fresh sage leaves & add that to the melting butter!. Let brown slowly in the pan for about 5 mins on low heat!.
Pour the melted butter and sage mixture over the top of the lasagna, cover with tin foil, and bake in the oven on 350 for about 40 minutes!.
Uncover in the last 10-12 mins of cooking!.
Sprinkle top of lasagna with cinnamon sugar & serve with more melted butter and chopped fresh sage sauce!.
LET STAND 15 MINS BEFORE SERVING!.
*Hint: Don't use too much cheese!.Www@FoodAQ@Com
Butternut Squash with Onions and Pecans
3 tablespoons butter
1 large onion, diced
2 1/4 pounds butternut squash
1 cup chopped pecans
3 tablespoons chopped fresh parsley
salt and pepper to taste
Place pecans on an ungreased baking sheet!. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes!.
Peel the squash, and remove the seeds!. Cut into 1/2 inch cubes!. There will be about 6 cups squash!.
Melt butter or margarine in a heavy large skillet over low heat!. Add onion and saute until very tender, about 15 minutes!. Add squash and toss to coat!. Cover!. Cook until squash is tender but still holds it shape, stirring frequently, about 15 minutes!. Season to taste with salt and pepper!. Can be prepared 4 hours ahead!. Let stand at room temperature!. Rewarm over medium heat before continuing
Stir in half of the pecans and half of the parsley!. Transfer mixture to bowl!. Sprinkle with remaining pecans and parsley!. Serve!. Www@FoodAQ@Com
3 tablespoons butter
1 large onion, diced
2 1/4 pounds butternut squash
1 cup chopped pecans
3 tablespoons chopped fresh parsley
salt and pepper to taste
Place pecans on an ungreased baking sheet!. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes!.
Peel the squash, and remove the seeds!. Cut into 1/2 inch cubes!. There will be about 6 cups squash!.
Melt butter or margarine in a heavy large skillet over low heat!. Add onion and saute until very tender, about 15 minutes!. Add squash and toss to coat!. Cover!. Cook until squash is tender but still holds it shape, stirring frequently, about 15 minutes!. Season to taste with salt and pepper!. Can be prepared 4 hours ahead!. Let stand at room temperature!. Rewarm over medium heat before continuing
Stir in half of the pecans and half of the parsley!. Transfer mixture to bowl!. Sprinkle with remaining pecans and parsley!. Serve!. Www@FoodAQ@Com
Chilean Squash
4 cups cooked squash, mashed or pureed
1 cup chopped onion
1 1/2 cups chopped red and green pepper
2-3 large cloves of crush garlic
1 tsp ground cumin
4 beaten eggs
2 cups corn
1/2 tsp ground coriander
dash of cayenne
1/2 tsp chili powder
dash of pepper
1 cup grated cheddar
1 tsp salt
2 tbsp olive oil
Preheat oven to 350!.
1!. Saute onions, garlic and spices in oliver oil until onions and garlic are translucent!. Add mixed peppers and salt!. Cover and cook for 5-8 minutes!.
2!. Add saute to mashed squash, along with corn and beaten eggs!. Mix well!. Taste for correct seasonings!.
3!. Spread into a buttered 2 quart casserole and top with cheese!.
Cook for 20 minutes covered, 15 minutes uncovered!.
This was my favorite recipe!.
Hope you like it!Www@FoodAQ@Com
4 cups cooked squash, mashed or pureed
1 cup chopped onion
1 1/2 cups chopped red and green pepper
2-3 large cloves of crush garlic
1 tsp ground cumin
4 beaten eggs
2 cups corn
1/2 tsp ground coriander
dash of cayenne
1/2 tsp chili powder
dash of pepper
1 cup grated cheddar
1 tsp salt
2 tbsp olive oil
Preheat oven to 350!.
1!. Saute onions, garlic and spices in oliver oil until onions and garlic are translucent!. Add mixed peppers and salt!. Cover and cook for 5-8 minutes!.
2!. Add saute to mashed squash, along with corn and beaten eggs!. Mix well!. Taste for correct seasonings!.
3!. Spread into a buttered 2 quart casserole and top with cheese!.
Cook for 20 minutes covered, 15 minutes uncovered!.
This was my favorite recipe!.
Hope you like it!Www@FoodAQ@Com
Caramelized Butternut Squash
This is a delicious recipe from Ina Garten / The Barefoot Contessa!.
Www@FoodAQ@Com
This is a delicious recipe from Ina Garten / The Barefoot Contessa!.
Www@FoodAQ@Com
Go to www!.cooks!.com and type in butternut squash!.Www@FoodAQ@Com
!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.All Kinds!.!.!.!.!.!.!.!.!.!.!.!.
http://food!.yahoo!.com/search!?tp=recipe&p!.!.!.
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http://food!.yahoo!.com/search!?tp=recipe&p!.!.!.
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