Butternut Squash And Rutabaga Purée Recipes
BUTTERNUT SQUASH AND RUTABAGA PURéE
Categories Food Processor Vegetable Side Bake Thanksgiving Butternut Squash Fall Rutabaga Bon Appétit
Yield Serves 10
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F. Arrange butternut squash in single layer in 13 x9 x2-inch glass baking dish. Add 1 cup broth. Sprinkle with salt and pepper. Cover tightly with foil. Bake until squash is very tender, about 45 minutes. Drain squash. Transfer squash to processor.
- Meanwhile, cook rutabagas in large pot of boiling salted water until tender, about 20 minutes. Drain. Add to squash in processor. Process until mixture is smooth, adding more broth if necessary.
- Transfer squash and rutabaga pureée to heavy large saucepan. Add butter. Stir over low heat until heated through, about 5 minutes. Season with salt and pepper. Transfer purée to bowl. (Can be prepared 1 day ahead. Cool. Cover and chill. Rewarm over low heat.)
ROASTED RUTABAGA AND SQUASH SOUP
A delicious, easy to make rutabaga soup for brisk winter evenings.
Provided by John Stine
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine rutabaga, butternut squash, sweet potato, garlic cloves, herbes de Provence, salt, and pepper in a large baking dish. Drizzle with olive oil and toss to coat.
- Bake in the preheated oven until fork-tender, about 60 minutes. Transfer to a large soup pot.
- Add milk and butter to the soup pot and heat over medium heat until milk is heated, 5 to 10 minutes. Puree soup with an immersion blender until smooth and uniform in consistency. Heat, without boiling, before serving.
Nutrition Facts : Calories 347.5 calories, Carbohydrate 43.9 g, Cholesterol 23.2 mg, Fat 16.4 g, Fiber 7.2 g, Protein 9.1 g, SaturatedFat 5.8 g, Sodium 191.1 mg, Sugar 19.9 g
SEAN'S MOMMY'S ROASTED ROOT VEGETABLES
I wanted to do something different as a vegetable side dish. It was Thanksgiving, so I got a bunch of root vegetables and roasted them. They were a hit and are now a staple at our holiday table. I cook them during the year sometimes, as well.
Provided by Sean's Mommy
Categories Side Dish Vegetables Sweet Potatoes
Time 1h15m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Place the butternut squash, carrots, sweet potato, rutabaga, parsnips, and turnips into a large mixing bowl. Drizzle with olive oil, and toss to coat. Season to taste with kosher salt and pepper, and place the vegetables into a deep roasting pan.
- Roast in the preheated oven until the vegetables have lightly browned around the edges and are tender, about 45 minutes. Stir once as the vegetables roast to ensure even cooking.
Nutrition Facts : Calories 210.2 calories, Carbohydrate 38.9 g, Fat 6 g, Fiber 8.1 g, Protein 3.5 g, SaturatedFat 0.9 g, Sodium 121.3 mg, Sugar 11.2 g
RUTABAGA AND CARROT PURéE
Categories Food Processor Side Thanksgiving Vegetarian Quick & Easy Root Vegetable Carrot Fall Rutabaga Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Cook rutabagas and carrots in boiling salted water to cover by 1 inch in a large pot until tender, about 30 minutes. Transfer vegetables with a slotted spoon to a food processor and purée with butter, brown sugar, and salt until very smooth. If necessary, transfer purée back to pot and reheat.
BUTTERNUT SQUASH AND BAKED APPLE PUREE
I was inspired to put together this recipe first because my mother in law gave me a TON of beautiful butternut squash from her garden that I needed to figure out what to do with. And second, fall was coming...and I LOVE flavors that remind me of fall like squash and apples. And third, my mom used to make her applesauce with the skins on...so it was pink....I loved the color. So here goes my combination of pink applesauce and Butternut Squash. This recipe, by the way, is a fun way to get your kids to eat their fruits and vegetables!
Provided by Melanie B.
Categories Low Protein
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place the squash cubes on a baking sheet covered in cooking spray. Season with a sprinkle of salt and pepper. Place in 375 degree oven for about 20 minutes.
- Add apples, onions, and butter to the baking sheet and season again to your liking.
- Place pan back in the oven for about 15-20 minutes, or longer, until all ingredients are softened.
- Remove from oven and puree with a food mill or food processor. The butter is absorbed into the apples, squash, and onion to add great pureed flavor. Add the cinnamon.
- Serve and enjoy!
- I've been wanting to try this with a dallop of fresh ricotta cheese on top -- maybe next time.
Nutrition Facts : Calories 339.1, Fat 12.1, SaturatedFat 7.4, Cholesterol 30.5, Sodium 97.7, Carbohydrate 61.9, Fiber 10.7, Sugar 23, Protein 4.2
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