Any interesting recipes using butternut squash?!
Answers:
simple!. roasting it!. with salt and pepper and olive oil!. really nice when it goes gooey with crispy edgesWww@FoodAQ@Com
Butternut Squash in Yellow Thai Curry Sauce
Ingredients:
1/2 lb of butternut squash
1 large bunch of broccoli
8 oz chicken
1/4 large yellow onion
1 inch of fresh ginger
1 dried red chili pepper
2 inches of fresh lemon grass
several leaves of fresh kaffir lime
1 8oz can of coconut milk or use fresh
1 teaspoon turmeric
1/2 teaspoon cumin
1 teaspoon coriander
1 tablespoon salt
2 tablespoon sugar
Directions:
Pre-heat oven to 450F!. Slice the chicken into small pieces and bake until golden brown!.
While baking the chicken, combine ginger, garlic, onion, thinly sliced lemon grass, and chili pepper (sans seeds) with enough water to blend!. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat and saute mixture for 10 minutes!.
Add the trinity of spices and continue to saute for 5-8 mins (add water as necessary to prevent burning)!.
Add butternut squash and chicken!. Saute under med-low heat for 10 mins adding water as necessary!. Then add the broccoli and saute for 5 mins or until al dente!. Turn down heat to low!.
Combine the coconut milk, kaffir lime leaves, sugar and salt!. Add to veggies!. Cook for a few minutes and remove from heat!.
Serve over jasmine rice!.
Serves: 4
Preparation time: 30
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Ingredients:
1/2 lb of butternut squash
1 large bunch of broccoli
8 oz chicken
1/4 large yellow onion
1 inch of fresh ginger
1 dried red chili pepper
2 inches of fresh lemon grass
several leaves of fresh kaffir lime
1 8oz can of coconut milk or use fresh
1 teaspoon turmeric
1/2 teaspoon cumin
1 teaspoon coriander
1 tablespoon salt
2 tablespoon sugar
Directions:
Pre-heat oven to 450F!. Slice the chicken into small pieces and bake until golden brown!.
While baking the chicken, combine ginger, garlic, onion, thinly sliced lemon grass, and chili pepper (sans seeds) with enough water to blend!. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat and saute mixture for 10 minutes!.
Add the trinity of spices and continue to saute for 5-8 mins (add water as necessary to prevent burning)!.
Add butternut squash and chicken!. Saute under med-low heat for 10 mins adding water as necessary!. Then add the broccoli and saute for 5 mins or until al dente!. Turn down heat to low!.
Combine the coconut milk, kaffir lime leaves, sugar and salt!. Add to veggies!. Cook for a few minutes and remove from heat!.
Serve over jasmine rice!.
Serves: 4
Preparation time: 30
Www@FoodAQ@Com
BUTTERNUT SQUASH CRISP
3 eggs
3 c!. cooked butternut squash, mashed
1 1/2 c!. sugar
2 tsp!. baking powder
1 tsp!. vanilla (or spice)
1/2 tsp!. salt
1/2 c!. soft butter
Beat eggs until lemon colored!. Put all ingredients in bowl and mix!. Place mixture in buttered baking dish and bake at 400 degrees until set (about 20 minutes)!. Remove from oven and cover with topping!.
TOPPING:
1/2 stick butter
3 c!. crushed cornflakes
1/2 c!. brown sugar
1/2 c!. chopped pecans
Mix all ingredients well!. Cover butternut squash with topping and return to oven!. Continue baking another 10 to 15 minutes!. Serves 6 to 8!.
Www@FoodAQ@Com
3 eggs
3 c!. cooked butternut squash, mashed
1 1/2 c!. sugar
2 tsp!. baking powder
1 tsp!. vanilla (or spice)
1/2 tsp!. salt
1/2 c!. soft butter
Beat eggs until lemon colored!. Put all ingredients in bowl and mix!. Place mixture in buttered baking dish and bake at 400 degrees until set (about 20 minutes)!. Remove from oven and cover with topping!.
TOPPING:
1/2 stick butter
3 c!. crushed cornflakes
1/2 c!. brown sugar
1/2 c!. chopped pecans
Mix all ingredients well!. Cover butternut squash with topping and return to oven!. Continue baking another 10 to 15 minutes!. Serves 6 to 8!.
Www@FoodAQ@Com
This recipe takes awhile, but it's worth it!.
Butternut Squash and Hazelnut Lasagna
For squash filling
1 large onion, chopped
3 tablespoons unsalted butter
3 lb butternut squash, peeled, seeded, and cut into 1/2-inch pieces
1 teaspoon minced garlic
1 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons chopped fresh flat-leaf parsley
4 teaspoons chopped fresh sage
1 cup hazelnuts (4 oz), toasted, loose skins rubbed off with a kitchen towel, and coarsely chopped
For sauce
1 teaspoon minced garlic
3 tablespoons unsalted butter
5 tablespoons all-purpose flour
5 cups milk
1 bay leaf (not California)
1 teaspoon salt
1/8 teaspoon white pepper
For assembling lasagne
1/2 lb fresh mozzarella, coarsely grated (2 cups)
1 cup finely grated Parmigiano-Reggiano (3 oz)
12 (7- by 3 1/2-inch) sheets no-boil lasagne (1/2 lb
PreparationMake filling:
Cook onion in butter in a deep 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 10 minutes!. Add squash, garlic, salt, and white pepper and cook, stirring occasionally, until squash is just tender, about 15 minutes!. Remove from heat and stir in parsley, sage, and nuts!. Cool filling!.
Make sauce while squash cooks:
Cook garlic in butter in a 3-quart heavy saucepan over moderately low heat, stirring, 1 minute!. Whisk in flour and cook roux, whisking, 3 minutes!. Add milk in a stream, whisking!. Add bay leaf and bring to a boil, whisking constantly, then reduce heat and simmer, whisking occasionally, 10 minutes!. Whisk in salt and white pepper and remove from heat!. Discard bay leaf!. (Cover surface of sauce with wax paper if not using immediately!.)
Assemble lasagne:
Preheat oven to 425°F!.
Toss cheeses together!. Spread 1/2 cup sauce in a buttered 13- by 9- by 2-inch glass baking dish (or other shallow 3-quart baking dish) and cover with 3 pasta sheets, leaving spaces between sheets!. Spread with 2/3 cup sauce and one third of filling, then sprinkle with a heaping 1/2 cup cheese!. Repeat layering 2 more times, beginning with pasta sheets and ending with cheese!. Top with remaining 3 pasta sheets, remaining sauce, and remaining cheese!.
Tightly cover baking dish with buttered foil and bake lasagne in middle of oven 30 minutes!. Remove foil and bake until golden and bubbling, 10 to 15 minutes more!. Let lasagne stand 15 to 20 minutes before serving!.
Www@FoodAQ@Com
Butternut Squash and Hazelnut Lasagna
For squash filling
1 large onion, chopped
3 tablespoons unsalted butter
3 lb butternut squash, peeled, seeded, and cut into 1/2-inch pieces
1 teaspoon minced garlic
1 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons chopped fresh flat-leaf parsley
4 teaspoons chopped fresh sage
1 cup hazelnuts (4 oz), toasted, loose skins rubbed off with a kitchen towel, and coarsely chopped
For sauce
1 teaspoon minced garlic
3 tablespoons unsalted butter
5 tablespoons all-purpose flour
5 cups milk
1 bay leaf (not California)
1 teaspoon salt
1/8 teaspoon white pepper
For assembling lasagne
1/2 lb fresh mozzarella, coarsely grated (2 cups)
1 cup finely grated Parmigiano-Reggiano (3 oz)
12 (7- by 3 1/2-inch) sheets no-boil lasagne (1/2 lb
PreparationMake filling:
Cook onion in butter in a deep 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 10 minutes!. Add squash, garlic, salt, and white pepper and cook, stirring occasionally, until squash is just tender, about 15 minutes!. Remove from heat and stir in parsley, sage, and nuts!. Cool filling!.
Make sauce while squash cooks:
Cook garlic in butter in a 3-quart heavy saucepan over moderately low heat, stirring, 1 minute!. Whisk in flour and cook roux, whisking, 3 minutes!. Add milk in a stream, whisking!. Add bay leaf and bring to a boil, whisking constantly, then reduce heat and simmer, whisking occasionally, 10 minutes!. Whisk in salt and white pepper and remove from heat!. Discard bay leaf!. (Cover surface of sauce with wax paper if not using immediately!.)
Assemble lasagne:
Preheat oven to 425°F!.
Toss cheeses together!. Spread 1/2 cup sauce in a buttered 13- by 9- by 2-inch glass baking dish (or other shallow 3-quart baking dish) and cover with 3 pasta sheets, leaving spaces between sheets!. Spread with 2/3 cup sauce and one third of filling, then sprinkle with a heaping 1/2 cup cheese!. Repeat layering 2 more times, beginning with pasta sheets and ending with cheese!. Top with remaining 3 pasta sheets, remaining sauce, and remaining cheese!.
Tightly cover baking dish with buttered foil and bake lasagne in middle of oven 30 minutes!. Remove foil and bake until golden and bubbling, 10 to 15 minutes more!. Let lasagne stand 15 to 20 minutes before serving!.
Www@FoodAQ@Com
Incredible Fall and Winter Soup!
BUTTERNUT SQUASH SOUP
Ingredients:
extra virgin olive oil
1 stick butter
1 or 2 large sweet onions, chopped
? large fennel bulb with “fern”
1 large butternut squash
2 large carrots
white wine or Zinfandel
fresh sage
4 cans College Inn chicken broth (may use low sodium)
Directions:
Pour generous amount of olive oil to cover bottom of a stock pot!.
Add ?-1/2 stick butter!. Heat over low-medium heat!.
Add chopped onion!. Cook until translucent!.
Clean fennel bulb and the fern (the fern is the top, finely-leafed portion of the fennel) under cold water and pat dry!. Detach some fern from stems, discarding stems (they can be pithy)!.
Chop bulb, discarding tough outer layer!. Add chopped fennel bulb to onion and continue to sauté over low heat, stirring occasionally!.
Peel squash and carrots!. Cut squash into medium sized cubes; slice carrot!.
Add approximately 2 teaspoons salt to pan (Kosher salt preferred), and sprinkle with pepper (use white pepper if available)!.
Turn heat to medium, add ?-1 cup wine to onion and fennel; cook until alcohol “burns off”, approximately 4 to 5 minutes!.
Add carrot and squash to pot!. Add 4 or 5 cans of chicken stock and remaining butter!. Cover and bring to a slow boil!.
Mince several sage leaves and chop reserved fennel fern!. Add to pot!.
Reduce to simmer, and cook until vegetables are very tender!.
Flavor with a dash of cinnamon, cayenne pepper, curry powder, nutmeg, ginger, if preferred!.
Remove soup from heat and puree with hand mixer/blender!.Www@FoodAQ@Com
BUTTERNUT SQUASH SOUP
Ingredients:
extra virgin olive oil
1 stick butter
1 or 2 large sweet onions, chopped
? large fennel bulb with “fern”
1 large butternut squash
2 large carrots
white wine or Zinfandel
fresh sage
4 cans College Inn chicken broth (may use low sodium)
Directions:
Pour generous amount of olive oil to cover bottom of a stock pot!.
Add ?-1/2 stick butter!. Heat over low-medium heat!.
Add chopped onion!. Cook until translucent!.
Clean fennel bulb and the fern (the fern is the top, finely-leafed portion of the fennel) under cold water and pat dry!. Detach some fern from stems, discarding stems (they can be pithy)!.
Chop bulb, discarding tough outer layer!. Add chopped fennel bulb to onion and continue to sauté over low heat, stirring occasionally!.
Peel squash and carrots!. Cut squash into medium sized cubes; slice carrot!.
Add approximately 2 teaspoons salt to pan (Kosher salt preferred), and sprinkle with pepper (use white pepper if available)!.
Turn heat to medium, add ?-1 cup wine to onion and fennel; cook until alcohol “burns off”, approximately 4 to 5 minutes!.
Add carrot and squash to pot!. Add 4 or 5 cans of chicken stock and remaining butter!. Cover and bring to a slow boil!.
Mince several sage leaves and chop reserved fennel fern!. Add to pot!.
Reduce to simmer, and cook until vegetables are very tender!.
Flavor with a dash of cinnamon, cayenne pepper, curry powder, nutmeg, ginger, if preferred!.
Remove soup from heat and puree with hand mixer/blender!.Www@FoodAQ@Com
This recipe is supposed to use sweet potato, but I made it with squash instead and it was really good!.
Fry cubed lamb leg with a chopped onion until the meat is browned!. Add 2 teaspoons of ground coriander and 2 teaspoons of ground cinnamon, cubed squash (or sweet potato), plus a tablespoon of tomato puree, then add about 450ml of boiling water!. Simmer with a lid for about 5 minutes, then add a good handful of pitted dates, cut into chunks!. Simmer for about another 10 minutes, then serve it with cous cous!. Yummy!Www@FoodAQ@Com
Fry cubed lamb leg with a chopped onion until the meat is browned!. Add 2 teaspoons of ground coriander and 2 teaspoons of ground cinnamon, cubed squash (or sweet potato), plus a tablespoon of tomato puree, then add about 450ml of boiling water!. Simmer with a lid for about 5 minutes, then add a good handful of pitted dates, cut into chunks!. Simmer for about another 10 minutes, then serve it with cous cous!. Yummy!Www@FoodAQ@Com
I absolutely love squash bisque!!! Recipes abound, just find one that has ingredients that most suit your tastes!.Www@FoodAQ@Com
butternut squash soup :)Www@FoodAQ@Com