ORANGE AND MAPLE ROASTED BUTTERNUT SQUASH
Glaze thinly sliced, roasted butternut squash with maple syrup and fresh orange, and add a sprinkle of parsley to finish.
Provided by Food Network Kitchen
Time 1h30m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Toss the squash with the oil and a generous pinch each of salt and pepper in a large bowl. Tile the squash slices in a 9-by-13-inch baking dish, overlapping the pieces. Stir the maple syrup, orange zest and juice together in a small bowl and pour over the squash.
- Cover with foil and bake 30 minutes. Uncover and continue to bake until the squash is tender and the top begins to brown, 30 to 40 minutes more. Scatter the parsley over the top.
BUTTERNUT SQUASH AND ORANGE CREAM
Sunday-night dessert. From Golden Door in Escondido, California. Talk about sweet justice: You can eat "cream" with our spa meal plan. This dessert drives its silky texture from tofu and its tangy flavor from orange zest, plus it's loaded with beta-carotene from the squash. Look for squash without green streaks - they're the sweetest.
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Brush squash with oil. Bake 1 hour and 20 minutes or until tender. Cool. Cut squash in half, scoop out seeds, and discard. Scoop out 1 cup flesh and transfer to a blender or food processor. Add tofu, syrup, orange juice, soymilk, and orange zest and process until smooth. Spoon equal portions of berries into chilled dessert cups. Pour cream over fruit and sprinkle nutmeg over top. Chill 30 minutes.
ORANGE-MAPLE BUTTERNUT SQUASH MASH
Butternut squash can be daunting because of its thick shell, but with a little patience, you can have it prepped, cooked and on the table as a tasty side dish in 20 minutes. If you have aged balsamic vinegar, add a very small drizzle over the top for a touch of rich, sweet flavor.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 to 6 servings (4 cups)
Number Of Ingredients 6
Steps:
- Cut the bulbous bottom of the squash off from the long top. Split the bottom in half through the root end and scoop out the seeds with a spoon. Cut the long part in half lengthwise. Peel or cut off the rind, then cut the flesh into 1-inch pieces.
- Add the squash to a 4-quart pot, add enough water to cover, bring to a boil, and cook, covered, over high heat, about 18 minutes. Add 1 tablespoon salt and cover. Lower the heat to medium and cook until the squash is tender when pierced with a fork, 10 to 12 minutes more. (There should be no resistance, but the squash should not fall apart. Be attentive: It can overcook very quickly and absorb too much water, making your mash soupy.)
- Meanwhile, toast the coriander in a small dry skillet over medium-high heat, stirring often, until aromatic, 1 to 1 1/2 minutes. Transfer to a small bowl.
- Strain the squash in a colander. Return it to the pot, add the butter and mash with a potato masher until smooth. Add the zest, 1 tablespoon of the maple syrup, 1 1/2 teaspoons of the toasted coriander and salt to taste and stir to combine. When serving, drizzle the remaining 1 tablespoon syrup over the top and dust with the remaining 1/2 teaspoon coriander.
OVEN CARAMELIZED BUTTERNUT SQUASH WITH A TASTE OF ORANGE
A little sweet caramelized perfection, a little salty with a heavenly hint of orange, and all of this with low calories, low sugar, and very good for you? Oh yeah! Butternut squash will become your new go-to side dish with this easy, pop in the oven side dish. Depending on the size of your squash, you may want to use more or less salt and pepper and more or less Grand Marnier or fresh orange juice.
Provided by Penny Stettinius
Categories < 4 Hours
Time 1h45m
Yield 1 1/2 cups, 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees.
- Line a shallow baking dish or rimmed cookie sheet with aluminum foil.
- Using a vegetable peeler, peel the squash, remove the seeds, and cut into 1-2" chunks.
- Toss the squash with the olive oil and season with salt and pepper.
- Place in the oven and bake for 30 minutes, then shake the pan so all of the pieces will cook evenly, and bake for another 20 minutes.
- Stir in the Grand Marnier, and bake for another 15-25 minutes until the squash is browning on the bottom and looking caramelized and bubbling.
- Remove from the oven and serve.
Nutrition Facts : Calories 159, Fat 3.7, SaturatedFat 0.5, Sodium 592.9, Carbohydrate 33.5, Fiber 5.8, Sugar 6.2, Protein 2.9
GISELA'S BUTTERNUT SQUASH SOUP
This is a recipe given to me by my mother before she passed away. As with anything involving butternut it's a little time intensive but it's well worth it! So creamy and delicious! Garnish with croutons and/or parsley, and serve with garlic bread.
Provided by SouthAfricanSweetie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a large saucepan or soup pot over medium heat, and cook and stir the onion until translucent, about 5 minutes. Pour in the chicken broth, and stir in the butternut squash cubes, orange juice, and orange zest. Bring to a boil, reduce heat, and simmer until the squash cubes are tender, 15 to 20 minutes.
- Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour back into the pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Whisk in sour cream until smooth, and season to taste with salt and pepper. Heat over medium-low heat until almost simmering, and serve hot.
Nutrition Facts : Calories 245.1 calories, Carbohydrate 42.6 g, Cholesterol 22.3 mg, Fat 8.6 g, Fiber 7.5 g, Protein 4.5 g, SaturatedFat 5.1 g, Sodium 531.7 mg, Sugar 15.7 g
MY SPICED BUTTERNUT SQUASH, SWEET POTATO, CARROT AND ORANGE SOUP
This was inspired by my other butternut squash soup recipe (#402703). The orange flavoring is optional. I use pre-cut, cubed squash when I can find it or frozen squash. You can also use a small fresh butternut squash. (The prep time assumes you are using pre-cut or frozen squash.) I use almond milk in this recipe (I like Almond Breeze) instead of cream or half and half. You can save a little time by roughly chopping the onion and garlic, because the soup will be pureed later. I do chop the ginger rather finely because it is so fibrous, and I don't want lumps in the soup that didn't get pureed.
Provided by coconutty
Categories Yam/Sweet Potato
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- If you are using a fresh butternut squash, cut it in half lengthwise and scoop out the seeds. Peel it and cut it into 1-inch chunks.
- Heat the oil in a large soup pot over medium heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic and ginger root and cook until fragrant, about 3 minutes.
- While the onions are cooking, peel and dice the sweet potato and carrots.
- Add the cut vegetables and broth; bring to a boil. Lower heat and cook at a gentle boil until the squash is fork-tender, about 20 minutes (but this depends on the size of your squash cubes).
- Puree the soup in several stages in a blender. For safety's sake, since the soup is hot, do not fill the jar more than about 1/4 full each time, and blend on a low speed, covering the lid with an oven mitt. The soup should be completely smooth and a little thicker than heavy cream.
- Rinse your soup pot to remove any small chunks of food and strain it if you like (I do not strain).
- Heat the soup through again and season to taste with cinnamon, nutmeg, black pepper and salt.
- Add some almond milk, a little at a time, to give soup a creamier consistency. (Instead of almond milk or Almond Breeze, you could probably use soy or rice milk or half and half).
- Just before serving, add about 2-3 teaspoons fresh orange juice (or to taste) to each bowl, if desired; stir to blend into soup.
- This soup tastes fine when it has been reheated. The soup will thicken as it chills, so you may want to add extra spice right at the start, if you know you will be re-heating some later. You will need extra Almond Breeze to thin it out after it has been refrigerated. I have kept it in the fridge for as long as 4 days and it was fine.
- You can sub pumpkin pie spice for the ground spices listed.
- Because the veggies make the broth very flavorful, you can also use half chicken broth and half water (2 cups of each) with good results.
HONEY ORANGE BUTTERNUT SQUASH
Categories Side Steam Vegetarian Quick & Easy Low Cal High Fiber Low Sodium Orange Butternut Squash Fall Healthy Honey Gourmet
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a steamer set over boiling water steam the squash, covered, for 5 to 6 minutes, or until it is just tender but not soft, and remove it from the steamer. In a skillet melt the butter with the honey, the zest, and the orange juice, stirring, add the squash and salt and pepper to taste, and cook the mixture over moderately low heat, stirring gently, for 1 to 2 minutes, or until the squash is coated well with the orange mixture.
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