Buttercup Squash With Apples Recipes

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BUTTERCUP SQUASH WITH APPLES AND PECANS



Buttercup Squash with Apples and Pecans image

Fall is one of my favorite times to celebrate food. Fresh-picked apples and this sweet squash come together for a fall treat. It's up to you to serve it as a side dish or a dessert. Let's get squashed!

Provided by Volleyballmom

Categories     Side Dish     Vegetables     Squash

Time 1h5m

Yield 4

Number Of Ingredients 7

2 buttercup squash, halved and seeded
3 cups red apples, peeled and cut into small chunks
½ lemon, juiced
½ cup chopped pecans, divided
2 tablespoons brown sugar
½ teaspoon ground cinnamon
2 tablespoons butter

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.

Nutrition Facts : Calories 395.8 calories, Carbohydrate 67 g, Cholesterol 15.3 mg, Fat 16.3 g, Fiber 12 g, Protein 6.6 g, SaturatedFat 4.7 g, Sodium 64.6 mg, Sugar 28.1 g

BUTTERCUP SQUASH WITH APPLES (COOKING FOR 2)



Buttercup Squash with Apples (Cooking for 2) image

Make the most of winter squash when you pair it with apples and brown sugar in this dreamy side dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 2

Number Of Ingredients 6

1 small buttercup or other winter squash (1 pound)
1/2 cup chopped tart cooking apple
2 teaspoons packed brown sugar
2 teaspoons butter or margarine, softened
1/2 teaspoon lemon juice
1/8 teaspoon ground nutmeg

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.

Nutrition Facts : Calories 125, Carbohydrate 24 g, Cholesterol 10 mg, Fat 1/2, Fiber 6 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 30 mg

BUTTERNUT SQUASH AND APPLE SOUP



Butternut Squash and Apple Soup image

Provided by Ina Garten

Time 1h

Yield 3 1/2 quarts

Number Of Ingredients 10

2 tablespoons unsalted butter
2 tablespoons good olive oil
4 cups chopped yellow onions (3 large)
2 tablespoons mild curry powder
5 pounds butternut squash (2 large)
1 1/2 pounds sweet apples, such as McIntosh (4 apples)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups water
2 cups good apple cider or juice

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.

BUTTERCUP SQUASH WITH APPLES



Buttercup Squash with Apples image

Enjoy this wonderful side dish made with buttercup and apple that is ready in 45 minutes.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 2

Number Of Ingredients 6

1 small buttercup or other winter squash, cut in half, seeds and fibers removed (1 pound)
1/2 cup chopped tart apple
2 teaspoons packed brown sugar
2 teaspoons margarine or butter, softened
1/2 teaspoon lemon juice
Dash of ground nutmeg

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.

Nutrition Facts : Calories 130, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 5 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 50 mg

BUTTERNUT SQUASH WITH APPLE AND CRANBERRIES



Butternut Squash with Apple and Cranberries image

This hearty butternut squash recipe has all the warmth of fall wrapped into this one seasonally delicious dish!

Provided by I Can't Believe its Not Butter!

Categories     Trusted Brands: Recipes and Tips     I Can't Believe It's Not Butter!®

Time 1h

Yield 4

Number Of Ingredients 7

¼ cup I Can't Believe It's Not Butter!® Spread, melted
1 (1- 3/4) pound butternut squash, cut into 1/2-inch cubes
1 medium apple, cubed
½ cup dried cranberries
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons firmly packed brown sugar

Steps:

  • Preheat oven to 425 degrees F.
  • Combine all ingredients in 1-1/2-quart baking dish. Cover and bake 30 minutes. Remove cover and bake an additional 15 minutes or until squash is tender.

Nutrition Facts : Calories 250.4 calories, Carbohydrate 47.2 g, Fat 8.4 g, Fiber 5.7 g, Protein 2.1 g, SaturatedFat 2.1 g, Sodium 101.4 mg, Sugar 24.3 g

BUTTERNUT SQUASH APPLE BAKE



Butternut Squash Apple Bake image

Even those who aren't fans of squash enjoy this side dish. Sweet slices of butternut squash are topped with apples covered in a cinnamon-sugar glaze for a quick and easy dinner accompaniment. -Ellie Klopping, Toledo, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 6

1 butternut squash (2 pounds), peeled and cut into 1/2-inch slices
3 medium tart apples, peeled and thinly sliced
1/3 cup packed brown sugar
1-1/2 teaspoons all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons butter, melted

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.

Nutrition Facts : Calories 120 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 36mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic exchanges

SWEET BUTTERNUT SQUASH WITH APPLES



Sweet Butternut Squash With Apples image

A great mix of fall flavors and crockpot simple to boot! This makes a fabulous side dish for pork or chicken and the kids will love it. Feel free to sub vegan margarine for the butter and this turns into a great vegan dish!!! This is best served warm, not hot. The cranberries add an amazing tart dimension to this dish and make it quite festive. Perfect for Thanksgiving, as it can cook all morning in the crockpot. . .SO EASY! For those of you who have a Trader Joes, they sell precut butternut squash!

Provided by januarybride

Categories     Vegetable

Time 5h10m

Yield 8 serving(s)

Number Of Ingredients 13

5 lbs butternut squash
4 apples
1 1/2 cups pineapple tidbits (canned)
2 tablespoons apple cider
2 tablespoons orange marmalade
1/2 cup butter, melted (may use margarine)
1/2 cup brown sugar, packed
2 tablespoons flour
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 cup dried cranberries (optional)

Steps:

  • Cut squash in half and remove seeds, soft pulp, and fibers. Then peel the squash and place it cut side down on a cutting board. Cut in half length-wise and then cut into into 1/2-inch slices.
  • Peel and core the apples; cut in 1/2-inch slices.
  • Combine the cider, marmalade, melted butter, sugar, flour, salt and spice.
  • Layer half of the butternut squash in the bottom of the crockpot; top with one half of the apple slices, one half of the pineapple and half of the sugar and spice mixture. Repeat layers.
  • Cover and cook on HIGH for 1 hour, then switch to LOW and cook 4 hours longer, or until butternut squash is tender. Add in the cranberries, give it a stir, and turn off the crockpot to let it cool for about 45 minutes.
  • Serve with a dollop of whipped cream and some chopped walnuts if you like.

Nutrition Facts : Calories 365.9, Fat 12, SaturatedFat 7.4, Cholesterol 30.5, Sodium 411.9, Carbohydrate 68.7, Fiber 8.7, Sugar 35.1, Protein 3.6

APPLE BUTTERNUT SQUASH



Apple Butternut Squash image

We created this creamy side dish that pairs apple butter and butternut squash. The mild flavor would work well with any entree.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 5 servings.

Number Of Ingredients 5

1 medium butternut squash, peeled, seeded and cubed
1/4 cup apple butter
1 tablespoon heavy whipping cream
1/4 teaspoon salt
1/4 teaspoon ground cinnamon

Steps:

  • Place squash in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain., In a large bowl, mash the squash with apple butter, cream, salt and cinnamon until blended.

Nutrition Facts : Calories 104 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 127mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges

CURRIED BUTTERCUP SQUASH AND APPLE SOUP



Curried Buttercup Squash and Apple Soup image

This hearty New England soup includes a buttercup squash base, apples and maple syrup for sweetness, and curry and cayenne pepper for hints of spice.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 19

1 1/2 cups sour cream
1/4 cup maple syrup
2 teaspoons salt, plus more to taste
1 cup pumpkin seeds, or pepitas, shelled
8 tablespoons (1 stick) unsalted butter, plus more for pan
2 buttercup or small butternut squash, sliced in half lengthwise
2 medium onions, roughly chopped
3 celery stalks, roughly chopped
3 medium carrots, roughly chopped
1/4 cup packed dark-brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon curry powder
1/4 teaspoon cayenne pepper
4 Macoun apples, peeled, cored, and roughly chopped
2/3 cup brandy
1/4 cup honey
Freshly ground black pepper

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.

HONEY ROASTED BUTTERNUT SQUASH WITH APPLES & PECANS



Honey Roasted Butternut Squash With Apples & Pecans image

I found this great recipe on the package of my fresh cut butternut squash. It looked yummy so I had to try it. The flavor of the roasted squash and apples with the crunch of the pecans is fantastic. This is a great way to get your family members to eat their veges. Enjoy.

Provided by CarolAT

Categories     Vegetable

Time 40m

Yield 5 serving(s)

Number Of Ingredients 7

1 lb butternut squash, cubed
1 medium baking apple, peeled, cored and cubed
3 tablespoons butter, melted
3 tablespoons honey
1/4 cup pecans, finely chopped
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon

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.

ROASTED BUTTERNUT SQUASH WITH APPLES



Roasted Butternut Squash with Apples image

Provided by Scott Uehlein

Categories     Side     Christmas     Thanksgiving     Apple     Pecan     Butternut Squash     Fall     Winter     Christmas Eve     Self     Arizona

Number Of Ingredients 7

1 lb butternut squash, peeled, seeded and cubed
1 tsp canola oil
1 1/2 tsp pumpkin-pie spice mix
1/4 cup red wine vinegar
1/4 cup maple syrup
2 Granny Smith apples, cored and cut into 1/2-inch cubes
1/4 cup chopped pecans

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.

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