BUTTERNUT SQUASH WITH SHALLOTS AND SAGE
Categories Side Sauté Vegetarian Quick & Easy Butternut Squash Fall Vegan Sage Shallot Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook shallots and squash, stirring, until shallots are softened, about 5 minutes.
- Add broth, brown sugar, sage, and salt, stirring until sugar is dissolved. Simmer, covered, stirring occasionally, until squash is tender, 8 to 10 minutes. Remove from heat and stir in vinegar, pepper, and salt to taste.
ROASTED BUTTERNUT SQUASH AND SHALLOTS
Make and share this Roasted Butternut Squash and Shallots recipe from Food.com.
Provided by lisar
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 475.
- Combine ingredients in bowl.
- Pour into a lightly sprayed jellyroll pan.
- Bake at 475 for 20 minutes or until tender, stirring occasionally.
BUTTERNUT SQUASH SOUP WITH CINNAMON WHIPPED CREAM AND FRIED SHALLOTS
Provided by Anne Burrell
Categories appetizer
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Coat a large pot over medium-high heat with olive oil. Add the onions, carrots, celery and garlic. Season with salt, to taste, and sweat the veggies until they start to soften and are very aromatic, about 7 to 8 minutes. Add the squash and potatoes and season with salt, to taste. Stir to coat the mixture with the oil and cook for another 5 to 6 minutes. Add the wine and reduce by half.
- Add the stock, thyme and bay leaves. Squeeze the orange into the soup and add both halves. Taste for seasoning and adjust, if needed. Bring to a boil and reduce to a simmer and simmer until the squash is falling apart, about 35 to 40 minutes. * If the liquid level starts to get too low, water can be used to replace it.
- Remove and discard the orange halves, thyme bundle and bay leaves and puree the soup with an immersion blender or a blender. If using a blender, cool the mixture for about 5 minutes and carefully add it to the blender. It should be very smooth and velvety. Check the consistency. If it is too thick add water to thin it.
- In a saucepan heat about 1-inch of the oil over medium heat. Slice the shallots into thin rings. Just before frying, toss the shallots in the flour. Fry the shallots until they are crispy and brown. Remove to a paper towel and sprinkle immediately with salt.
- Whip the cream in a large bowl until it holds its shape in soft peaks, then whip in the cinnamon.
- Ladle the soup into serving bowls and top with a dollop of the cinnamon whipped cream and fried shallots.
- Squashy!!!
BUTTERNUT SQUASH, SHALLOT AND COCONUT MILK SOUP
Balance the sweet notes of this butternut squash and coconut milk soup with cayenne, ginger and a bit of fresh cilantro.
Provided by Food Network Kitchen
Time 1h
Yield 4-6
Number Of Ingredients 12
Steps:
- Heat the coconut oil in a medium saucepan over medium heat. Add the shallot and scallion whites and cook, stirring, until tender, 3 to 4 minutes. Add the potato, ginger, cayenne, bay leaf, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
- Add the butternut squash and simmer until the potatoes and squash are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the bay leaf and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
- Stir in the coconut milk and reheat the soup if necessary, adjusting the consistency with water and seasoning with additional salt and pepper.
- Serve hot sprinkled with chopped cilantro and scallion greens and a drizzle of coconut milk if using.
MARINARA SAUCE WITH ROASTED BUTTERNUT SQUASH AND SHALLOTS
A super flavorful sauce that I came up with based on what I had laying in around in the fridge/pantry. It has roasted butternut squash, shallots and bell pepper. Sweet and savory with a slight spicy kick.
Provided by Matt Madrid
Categories Sauces
Time 3h15m
Yield 20 serving(s)
Number Of Ingredients 23
Steps:
- Chop the butternut squash into small 1/4 inch pieces. Peel 4 shallots and the garlic cloves. Add to a roasting pan with the butter and 1 tbsp of olive oil. Season with sal & pepper and roast at 450 degrees for ~45 minutes.
- Dice the other two shallots and add them to a bowl with the balsamic vinegar, red wine vinegar and 2 tbsp of red wine. Let them macerate for 15 minutes.
- Dice the carrots, cellery and bell pepper. Sweat in a sauce pot with 1 tbsp oil for ~ 20 minutes until vegytables are soft.
- Add the macerated shallots and the rest of the wine to the mix and cook to reduce the wine by half. about 5 minutes.
- Add the roasted squash, shallots and garlic to the pot. Blend with an emulsion blender until smooth and slightly chunky.
- Add all remaining ingredients and simmer for 2 hours.
- Allow to cool and refrigerate for at least 2 hours to allow the flavors to marry.
Nutrition Facts : Calories 49.9, Fat 2, SaturatedFat 0.6, Cholesterol 1.5, Sodium 216.1, Carbohydrate 6.9, Fiber 1.2, Sugar 1.6, Protein 0.8
ROASTED SQUASH, SHALLOT, SPINACH & RICOTTA PASTA
Use your favourite wholemeal shapes and add roasted butternut, shallots, creamy Italian cheese and spinach for a hearty Italian pasta dish
Provided by Good Food team
Categories Main course
Time 55m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Tip the squash and shallots into a large roasting dish. Toss in the oil, season and roast for 40 mins, stirring once.
- Meanwhile, cook the pasta following pack instructions, reserving a few tbsp of cooking water. Place the spinach in a large colander and pour over boiling water to wilt. Allow to cool a little, then squeeze out as much excess water as possible. Pop into a bowl with two-thirds of the ricotta, the sage, lemon juice and zest, nutmeg and seasoning, then stir.
- Next, tip the ricotta mixture into the hot drained pasta. Stir, adding a few tbsp of the cooking liquid. Mix most of the roasted veg with the pasta. Divide into bowls and dot with the remaining ricotta and scatter over any final bits of veg.
Nutrition Facts : Calories 504 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 14 grams sugar, Fiber 14 grams fiber, Protein 18 grams protein, Sodium 0.4 milligram of sodium
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