ROASTED BUTTERNUT SQUASH AND RED PEPPER
Roast squash, parsley, rosemary and red pepper together in the same pan to make this fall side dish. We finish it with a sprinkle of Parmesan cheese.
Categories Sides
Yield Serves 8.
Number Of Ingredients 8
Steps:
- Grease a large rimmed baking sheet or line with nonstick foil.
- Combine parsley, oil, rosemary, salt and garlic in a large bowl. Add squash and red pepper; toss until coated
- Place mixture in a single layer in prepared pan.
- Bake, uncovered, at 425ºF, stirring occasionally, for 45 - 50 minutes or until squash and red pepper are tender and beginning to brown.
- Transfer to a serving dish and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 119 calories, 4.4 g fat, 2.7 g protein, 19.7 g carbohydrate, 3.9 g fibre, 255 mg sodium
ROASTED RED PEPPER BISQUE
Folks are sure to comment about the awesome roasted red pepper flavor in this velvety soup. It's a fantastic first course for special occasions or alongside sandwiches at a casual gathering.-Mary Zettlemaier, Chelsea, Michigan
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings (2 quarts).
Number Of Ingredients 8
Steps:
- Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 15-20 minutes. , Peel off and discard charred skin. Remove stems and seeds; set peppers aside., In a large saucepan, saute onion in butter until tender; cool slightly. In a blender, combine the onion mixture, 2 cups broth and roasted peppers; cover and process until smooth. Return to the pan. , Stir in cream and remaining broth; heat through (do not boil). Stir in salt and pepper. Sprinkle each serving with 1 tablespoon cheese.
Nutrition Facts : Calories 220 calories, Fat 14g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 846mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 4g fiber), Protein 7g protein.
BUTTERNUT SQUASH AND ROASTED-GARLIC BISQUE
Categories Soup/Stew Milk/Cream Garlic Appetizer Roast Thanksgiving Dinner Butternut Squash Fall Simmer Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 12 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Rub cut surfaces of garlic with oil. Put halves back together to reassemble heads. Wrap each tightly in foil; bake until tender, about 40 minutes. Cool garlic in foil.
- Melt butter in heavy large pot over medium heat. Add onions, carrots and celery; sauté until onions are beginning to soften, about 5 minutes. Add squash, broth and 2 tablespoons sage. Bring to boil. Reduce heat; simmer uncovered until squash is tender, about 25 minutes.
- Meanwhile, unwrap garlic. Squeeze from skin into small bowl. Discard skin. Mash garlic with fork until smooth.
- Stir garlic into soup. Working in batches, purée soup in blender until smooth. Return to pot. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.) Stir in 1/2 cup cream. Season to taste with salt and pepper. Transfer soup to tureen. Drizzle with remaining 1 tablespoon cream.
- Sprinkle with remaining 1 tablespoon sage.
BUTTERNUT SQUASH BISQUE
Great use for all that early fall vegetable! Nice start for a fall day dinner or lunch.
Provided by PHONELADY55
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender.
- Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
- In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.
Nutrition Facts : Calories 247.8 calories, Carbohydrate 21.8 g, Cholesterol 48.4 mg, Fat 18.2 g, Fiber 3.9 g, Protein 2.7 g, SaturatedFat 9.1 g, Sodium 820.1 mg, Sugar 5 g
ROASTED BUTTERNUT SQUASH AND SWEET POTATO BISQUE WITH SMOKED APPLEWOOD BACON
I tried out for the show 'Master Chef' this past October in New York City. One of my fellow contestants made a pumpkin soup with applewood bacon. He made it to the next round, but sadly I did not. This is my rendition of his soup. I made it my own by using butternut squash and sweet potato and made it richer by turning this into a bisque. I hope you enjoy it as much as I did. Please share your comments. For less-fat option substitute half-and-half with milk or nonfat half-and-half.
Provided by Donald
Categories Soups, Stews and Chili Recipes Bisque Recipes
Time 1h45m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine squash, sweet potatoes, olive oil, salt, and pepper together in a bowl; toss to coat. Pour out onto a baking sheet.
- Bake in the preheated oven, flipping the vegetables once, until slightly caramelized and tender, about 60 minutes.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until slightly crisp, 7 to 10 minutes. Reserve 1 tablespoon bacon drippings. Drain the bacon slices on paper towels; crumble bacon.
- Heat bacon drippings and butter together in Dutch oven over medium heat. Saute onion and butter in hot butter mixture until onion is translucent, 7 to 10 minutes.
- Pour the white wine into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook until white wine is reduced by half, 3 to 5 minutes.
- Stir roasted squash mixture into onion mixture; add stock and bring to a boil. Reduce heat to low and simmer until all vegetables are tender, about 10 minutes.
- Pour vegetable mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to Dutch oven.
- Stir half-and-half into pureed soup; cook and stir over medium-low heat until soup is warmed through, about 5 minutes. Stir nutmeg into soup; season with salt and pepper to taste. Ladle into bowls and top each with crumbled bacon.
Nutrition Facts : Calories 282.1 calories, Carbohydrate 30.1 g, Cholesterol 31.2 mg, Fat 14.6 g, Fiber 4.4 g, Protein 7.5 g, SaturatedFat 6.2 g, Sodium 788.1 mg, Sugar 6.4 g
BUTTERNUT SQUASH AND RED PEPPER CASSEROLE
Categories Pepper Vegetable Bake Vegetarian Butternut Squash Fall Gourmet
Yield Serves 6 as a side dish
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- With a sharp knife cut squash crosswise into 2-inch-thick slices. Working with 1 slice at a time, cut side down, cut away peel and seeds and cut squash into 1-inch cubes (about 9 cups).
- In a large bowl stir together squash, bell pepper, oil, garlic, herbs, black pepper, and salt to taste. Transfer mixture to a 2- to 2 1/2-quart gratin dish or other shallow baking dish and sprinkle evenly with Parmesan.
- Bake casserole in middle of oven until squash is tender and top is golden, about 1 hour.
BUTTERNUT SQUASH AND ROASTED-GARLIC BISQUE
I found this recipe in Bon Appetit magazine and it sounds delicious. I love butternut squash and am looking forward to making this. Even though there are lots of steps, they sound simple enough and it can be made a day ahead.
Provided by lazyme
Categories Vegetable
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F
- Rub cut surfaces of garlic with oil.
- Put halves back together to reassemble heads.
- Wrap each tightly in foil; bake until tender, about 40 minutes.
- Cool garlic in foil.
- Melt butter in heavy large pot over medium heat.
- Add onions, carrots and celery; sauté until onions are beginning to soften, about 5 minutes.
- Add squash, broth and 2 tablespoons sage.
- Bring to boil.
- Reduce heat; simmer uncovered until squash is tender, about 25 minutes.
- Meanwhile, unwrap garlic.
- Squeeze from skin into small bowl.
- Discard skin.
- Mash garlic with fork until smooth.
- Stir garlic into soup.
- Working in batches, purée soup in blender until smooth.
- Return to pot.
- (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.)
- Stir in 1/2 cup cream.
- Season to taste with salt and pepper.
- Transfer soup to tureen.
- Drizzle with remaining 1 tablespoon cream.
- Sprinkle with remaining 1 tablespoon sage.
Nutrition Facts : Calories 199.9, Fat 9.3, SaturatedFat 5.3, Cholesterol 25.5, Sodium 430.2, Carbohydrate 26.9, Fiber 4.3, Sugar 5.9, Protein 5.4
GINGER BUTTERNUT SQUASH BISQUE
This soup is filling enough for my husband, and it's vegetarian, which I love. The couple who introduced us made it for us on a freezing night and we've been hooked ever since. -Cara McDonald, Winter Park, Colorado
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. Cut squash lengthwise in half; remove and discard seeds. Place squash in a greased shallow roasting pan, cut side down. Roast 40-45 minutes or until squash is tender. Cool slightly., In a large saucepan, heat oil over medium heat. Add carrots and onion; cook and stir until tender. Add garlic, ginger and curry powder; cook and stir 1 minute longer. Add broth; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until carrots are tender. , Scoop flesh from squash; discard skins. Add squash, coconut milk, salt and pepper to carrot mixture; bring just to a boil, stirring occasionally. Remove from heat; cool slightly. Process in batches in a blender until smooth., Return to pan; heat through. Top servings with rice, coconut, peanuts and cilantro.
Nutrition Facts : Calories 386 calories, Fat 21g fat (14g saturated fat), Cholesterol 0 cholesterol, Sodium 749mg sodium, Carbohydrate 48g carbohydrate (10g sugars, Fiber 10g fiber), Protein 7g protein.
ROASTED RED PEPPER & BUTTERNUT SQUASH SOUP
Bursting with natural, hearty flavours that is subtly sweet with an after glow of spicy heat.
Provided by idewar
Time 1h20m
Yield Makes 4 - 6
Number Of Ingredients 0
Steps:
- Put the butternut squash, red pepper and whole garlic cloves (leave skin on) and herbs in to the oven at 200c/fan180c with a slash of olive oil for 30 - 40 mins until soft & golden.
- In the mean time gently soften the onions, celery and carrot with a splash of olive oil and good dollop of butter. Add chilli once softened.
- Remove herbs if crispy and put butternut squash etc. in with the onion mixture. Add 600 mls of stock.
- Puree mixture in batches until smooth & lump free. Pass through a sieve to omit any unwanted skin. This gives a smooth as silk consistency making it dinner party standards.
- Reheat on a low heat gradually adding remaining stock until you have YOUR desired consistency and season with white pepper. Enjoy!
HOT PEPPER FETTUCCINE WITH ROASTED BUTTERNUT SQUASH
To contrast with the sweetness of butternut squash, look to something salty and something spicy. This dish features hand-cut homemade red pepper pasta, no more difficult than making ordinary egg pasta. The dough contains three kinds of dried red pepper - sweet paprika, cayenne and a bit of smoky pimentón - which give it its rusty red hue. You can prep most of the components in advance, so it's easy to finish at the last minute.
Provided by David Tanis
Categories pastas, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Make the dough: In a mixing bowl, combine flour, salt, paprika, cayenne and pimentón. In a separate bowl, beat eggs with 3 tablespoons water and 1 tablespoon olive oil. Pour egg mixture into the flour mixture and stir with chopsticks or a wooden spoon to combine until a rough dough is formed.
- Turn dough out onto a work surface dusted with all-purpose flour and knead into a ball. Wrap dough in plastic and let rest at room temperature for at least 15 minutes. (It may appear dry or tough at first, but it will become hydrated and more relaxed after resting.)
- Meanwhile, heat oven to 400 degrees. Put squash in a bowl, add 2 tablespoons oil, a generous amount of salt and pepper, a pinch of crushed red pepper, and the pancetta or bacon. Strip leaves from 1 sprig rosemary and 1 sprig sage, add to bowl, then toss well to coat.
- Spread squash mixture on a baking sheet in an even layer and roast for 20 minutes, or until cooked and lightly browned. Adjust seasoning to taste and set aside.
- Make the fettuccine: Roll out dough by hand or with a pasta machine into thin sheets (but not paper thin). Cut sheets into pieces approximately 6 by 9 inches. Dust each piece lightly with rice flour, stack them, and gently roll the stack into a loose cylinder, as if making a jelly roll. With a sharp knife, cut crosswise to make thin ribbons, about 1/8-inch wide. Dust a baking sheet with rice flour and arrange cut ribbons in a single layer to keep them from sticking together. Dust with more rice flour. Leave uncovered at room temperature.
- Put 2 tablespoons olive oil in a large skillet over medium-high heat. Add onions, season generously with salt and pepper, and cook, stirring, until softened, 3 to 4 minutes. Add garlic, chopped rosemary and sage, and a pinch of crushed red pepper and cook for 1 minute. Add reserved squash, then fold in 1/2 cup ricotta and the lemon zest. Cook for 1 minute more and turn off heat.
- Bring a large pot of generously salted water to a boil over high heat. Boil the pasta for 1 to 2 minutes, until al dente. Drain, reserving 1 cup of pasta cooking water.
- Add pasta to the skillet, and gently fold ingredients together. Add 3 to 4 tablespoons pasta cooking water. Transfer to a warm serving platter, dot with remaining 1/2 cup ricotta and sprinkle with pecorino and parsley.
Nutrition Facts : @context http, Calories 375, UnsaturatedFat 8 grams, Carbohydrate 49 grams, Fat 15 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 518 milligrams, Sugar 3 grams, TransFat 0 grams
BUTTERNUT SQUASH AND ROASTED RED PEPPER BISQUE
This is a hearty and very tasty winter soup. I like it thick and creamy but the texture can be adjusted with a little extra broth. Hope you enjoy it as much as my family and I do.
Provided by Chef Erfolg
Categories Peppers
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400°F.
- Put olive oil in a Pyrex baking dish and lay out the red pepper (skin side up) and roast for 30 minutes.
- Melt butter in a very large skillet over medium heat and add garlic to saute.
- When garlic is soft and aromatic add the cubed squash and stir well to cover with the butter and garlic.
- As soon as the butter cooks away and the pan starts to glaze add the broth and bring to a boil.
- Add the roasted pepper.
- Season with white pepper, creole and salt to taste and stir well.
- Reduce and simmer for 20 minutes, occasionally mashing the squash with a wooden spoon.
- When all is soft, take a hand mixer and blend in the skillet.
- Add cream, stir and remove from heat.
- Put garlic cheese toast rounds in the bottom of a shallow soup bowl and ladle soup on top.
- Make the yummy sound.
Nutrition Facts : Calories 892.5, Fat 61.7, SaturatedFat 30.6, Cholesterol 160, Sodium 483.8, Carbohydrate 82.3, Fiber 12.6, Sugar 18.9, Protein 14.5
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