Buttercup Squash With Apples Recipes

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.

BUTTERCUP SQUASH WITH APPLES AND PECANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place buttercup squash halves in a baking dish.
• Place apples in a large bowl; cover with lemon juice. Stir in all but 1 tablespoon of the pecans, brown sugar, and cinnamon.
• Spoon apple mixture into the buttercup squash halves. Sprinkle remaining pecans on top. Dot 1 1 1/2 teaspoon butter over each squash.
• Bake in the preheated oven until squash is tender, about 45 minutes.

BUTTERCUP SQUASH WITH APPLES

Steps:

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

BUTTERNUT SQUASH AND APPLE SOUP

Steps:

• Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.
• Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.
• Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.
• Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.

SCALLOPED SQUASH AND APPLES

Steps:

• In a 11x7-in. baking dish coated with cooking spray, alternately layer squash and apples., In a bowl, combine the remaining ingredients. Pour over squash and apples. Cover and bake at 350° for 35-40 minutes or until tender.

CURRIED BUTTERCUP SQUASH AND APPLE SOUP

Steps:

• Heat oven to 350 degrees. In a small bowl, whisk together sour cream, maple syrup, 2 tablespoons water, and a pinch of salt. Cover; refrigerate.
• In another bowl, toss pumpkin seeds with 2 teaspoons salt. Spread evenly over baking pan. Toast in oven until seeds are golden and begin to pop, 7 to 10 minutes. Set aside.
• Butter a 9-by-13-by-2-inch baking dish. Place squash, cut side down, and 1/2 cup water in dish. Bake until tender, about 1 hour. Let cool 45 minutes. Remove seeds, peel, and set aside.
• In a large stockpot over medium-high heat, melt butter. Add onions, celery, and carrots; cook, stirring, until onions are translucent, about 10 minutes. Add brown sugar and spices; cook, stirring, 5 minutes. Add apples and brandy; cook 10 minutes. Add squash and 12 cups water; simmer 1 hour. Let cool 30 minutes. Puree in food processor until smooth. Add honey, salt, and pepper to taste; pulse to combine.
• To serve, garnish with a dollop of maple cream, and sprinkle with pumpkin seeds.

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.

ROASTED BUTTERNUT SQUASH WITH APPLES

Steps:

• Heat oven to 400°F. Mix squash with oil in a bowl. Add spice mix; toss. Spread squash on an ungreased baking sheet; bake 15 minutes or until squash turns golden brown at the edges. In a bowl, mix vinegar and syrup; pour over squash. Bake 5 minutes. Combine apples, pecans and squash in a bowl. Let cool; serve.

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.

HONEY ROASTED BUTTERNUT SQUASH WITH APPLES & PECANS

Steps:

• Preheat oven to 400 degrees. Place cubed squash and apple in an 8'x8' baking dish. Add 2 tablespoons water and roast uncovered, stirring occasionally for 20 minutes, or until almost cooked through.
• Meanwhile, in a small bowl, combine butter, honey, pecans, nutmeg, and cinnamon.
• Remove squash from oven, and pour honey mixture over squash. Stir lightly to coat.
• Return to the oven for another 10 minutes, or until cooked through. Remove from oven and serve.

BAKED BUTTERNUT SQUASH STUFFED WITH APPLES AND SAUSAGE

Steps:

• Preheat oven to 375.
• Lightly oil baking dish.
• Half squash lengthwise and remove seeds.
• Arrange squash cut side up on the baking dish.
• Brush lightly with oil and cover with foil.
• Bake until almost tender, 30-40 minutes.
• Keep the oven on.
• Meanwhile, crumble the sausage into a skillet and cook over medium heat until no longer pink.
• Add apple.
• Cook, stirring until crisp-tender.
• Let cool slightly.
• Scoop out the squash, leaving 3/8 inch thick shells.
• Lightly mix the squash pulp into the sausage mixture breaking up squash as little as possible.
• Mix the butter, brown sugar, pecans, sage, salt and pepper.
• Pile the stuffing into the squash halves.
• Dot with bits of butter and brown sugar.
• Bake uncovered until piping hot and brown and crusty on top, 20-25 minutes.
• Let cool for several minutes before serving.