Butternut squash recipes anyone?!
I can't decide what to make with the squash!. Any favorite (tested and tried) recipes!?
Thank you!!Www@FoodAQ@Com
Thank you!!Www@FoodAQ@Com
Answers:
This is a great recipe hun
ITs for spaghettie with eggplant, butternut squash and shrimp!.
Ingredients
* 1/4 cup extra-virgin olive oil
* 1 large onion, chopped
* 3 large garlic cloves, finely chopped
* 1 small butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 5 cups)
* 2 Japanese eggplants, cut into 1-inch cubes
* 1 teaspoon dried rosemary, crumbled
* 1 tablespoon chopped fresh thyme leaves
* 1 1/4 cups dry white wine
* 2 cups fish broth, fresh or frozen, or canned vegetable broth
* 2 pounds uncooked large shrimp, peeled and deveined
* Salt and pepper
* 17!.5 ounces orange-colored fresh spaghetti or linguine
* 1/4 cup (1/2 stick) unsalted butter
Directions
Heat the oil in a heavy large nonstick frying pan over medium heat!. Add onion and saute until tender, about 5 minutes!. Add the garlic and saute for just a minute!. Add the squash, eggplant, rosemary and thyme and saute for 8 to 10 minutes!. Add the wine and broth and bring to a simmer over medium-high heat!. Decrease the heat to medium-low and simmer until the squash is tender and the liquid is reduced by about half, stirring occasionally, about 10 minutes!. Add the shrimp and simmer gently until almost cooked through, stirring occasionally, about 5 minutes!. Season, to taste, with salt and pepper!.
Meanwhile, bring a large pot of salted water to a boil over high heat!. Add the pasta and cook until tender but still firm to the bite, stirring often, about 5 minutes!. Drain pasta!. (Alternatively, you can use dried pasta, which will take 8 to 10 minutes to cook!.)
Toss the pasta, squash mixture, and butter in a large bowl until the liquid thickens slightly and coats the pasta!. Transfer the pasta mixture to a wide shallow bowl and serve!. Www@FoodAQ@Com
ITs for spaghettie with eggplant, butternut squash and shrimp!.
Ingredients
* 1/4 cup extra-virgin olive oil
* 1 large onion, chopped
* 3 large garlic cloves, finely chopped
* 1 small butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 5 cups)
* 2 Japanese eggplants, cut into 1-inch cubes
* 1 teaspoon dried rosemary, crumbled
* 1 tablespoon chopped fresh thyme leaves
* 1 1/4 cups dry white wine
* 2 cups fish broth, fresh or frozen, or canned vegetable broth
* 2 pounds uncooked large shrimp, peeled and deveined
* Salt and pepper
* 17!.5 ounces orange-colored fresh spaghetti or linguine
* 1/4 cup (1/2 stick) unsalted butter
Directions
Heat the oil in a heavy large nonstick frying pan over medium heat!. Add onion and saute until tender, about 5 minutes!. Add the garlic and saute for just a minute!. Add the squash, eggplant, rosemary and thyme and saute for 8 to 10 minutes!. Add the wine and broth and bring to a simmer over medium-high heat!. Decrease the heat to medium-low and simmer until the squash is tender and the liquid is reduced by about half, stirring occasionally, about 10 minutes!. Add the shrimp and simmer gently until almost cooked through, stirring occasionally, about 5 minutes!. Season, to taste, with salt and pepper!.
Meanwhile, bring a large pot of salted water to a boil over high heat!. Add the pasta and cook until tender but still firm to the bite, stirring often, about 5 minutes!. Drain pasta!. (Alternatively, you can use dried pasta, which will take 8 to 10 minutes to cook!.)
Toss the pasta, squash mixture, and butter in a large bowl until the liquid thickens slightly and coats the pasta!. Transfer the pasta mixture to a wide shallow bowl and serve!. Www@FoodAQ@Com
This recipe is delicious!. My family just loves it -- and sometimes I use half butternut squash, half acorn squash and add a granny smith apple, quartered, with the potatoes!. You could even add seafood to this and make it a bisque!.
Spiced Butternut Squash Soup
3 pounds butternut squash,
halved and seeded
2 tablespoons butter
1 medium onion, sliced
1 leek, sliced
2 cloves garlic, sliced
2 (49!.5 fluid ounce) cans chicken broth
2 large russet potatoes, peeled and quartered
1/8 teaspoon cayenne pepper
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
salt and pepper to taste
1/2 cup sherry wine
1 cup half-and-half cream
1/2 cup sour cream (optional)
1!. Preheat the oven to 375 degrees F (190 degrees C)!. Pour a thin layer of water in a baking dish, or a cookie sheet with sides!. Place the squash halves cut side down on the dish!. Bake for about 40 minutes, or until a fork can easily pierce the flesh!. Cool slightly, then remove the peel!. Set aside!.
2!. Melt the butter in a large pot over medium heat!. Add the onion, leek and garlic, and saute for a few minutes, until tender!. Pour the chicken broth into the pot!. Add the potatoes, and bring to a boil!. Cook for about 20 minutes, or until soft!. Add the squash, and mash with the potatoes until chunks are small!. Use an immersible hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth!. Return to the pot!.
3!. Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt and pepper, then stir in the sherry and half-and-half cream!. Heat through, but do not boil!. Ladle into bowls, and top with a dollop of sour cream!.Www@FoodAQ@Com
Spiced Butternut Squash Soup
3 pounds butternut squash,
halved and seeded
2 tablespoons butter
1 medium onion, sliced
1 leek, sliced
2 cloves garlic, sliced
2 (49!.5 fluid ounce) cans chicken broth
2 large russet potatoes, peeled and quartered
1/8 teaspoon cayenne pepper
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
salt and pepper to taste
1/2 cup sherry wine
1 cup half-and-half cream
1/2 cup sour cream (optional)
1!. Preheat the oven to 375 degrees F (190 degrees C)!. Pour a thin layer of water in a baking dish, or a cookie sheet with sides!. Place the squash halves cut side down on the dish!. Bake for about 40 minutes, or until a fork can easily pierce the flesh!. Cool slightly, then remove the peel!. Set aside!.
2!. Melt the butter in a large pot over medium heat!. Add the onion, leek and garlic, and saute for a few minutes, until tender!. Pour the chicken broth into the pot!. Add the potatoes, and bring to a boil!. Cook for about 20 minutes, or until soft!. Add the squash, and mash with the potatoes until chunks are small!. Use an immersible hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth!. Return to the pot!.
3!. Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt and pepper, then stir in the sherry and half-and-half cream!. Heat through, but do not boil!. Ladle into bowls, and top with a dollop of sour cream!.Www@FoodAQ@Com
My favorite is just to cut them in half lengthwise and bake them!. Great as a side dish or appetizer!. Use a shallow pan or cookie sheet with a little bit of water at the bottom!. When done, serve with butter and a sprinkle of nutmeg!. Or you could go to foodnetwork!.com, they have tons of squash recipes!.Www@FoodAQ@Com