Butternut Squash Apple And Onion Medley Recipes

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BUTTERNUT SQUASH, APPLE AND ONION MEDLEY



Butternut Squash, Apple and Onion Medley image

Make and share this Butternut Squash, Apple and Onion Medley recipe from Food.com.

Provided by Borealis Beegirl

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

3 lbs butternut squash, peeled, seeded, cut into 1 inch cubes
3 medium apples, peeled, cored, cut into 1 inch cubes
2 medium red onions, cut lengthwise, 1/3 inch julienne
extra virgin olive oil, as needed
salt, as needed
pepper, as needed
1/3 cup raw sugar
1/4 cup sherry wine vinegar
1/4 cup light soy sauce
12 ounces butter, chilled cut into 1 inch chunks
1/4 cup fresh tarragon, chopped
1/4 cup fresh flat-leaf parsley, chopped

Steps:

  • Preheat the oven to 425°F
  • Toss vegetables and apples with the oil to coat. Season with salt and pepper.
  • Place vegetables on shallow baking or roasting pan.
  • Roast vegetables until slightly golden and tender, approximately 15-20 minutes.
  • While vegetables and apples are roasting, add sugar in the raw, sherry wine vinegar, and soy sauce to a small saucepan and bring to a simmer; reduce by one-third. Add butter to the liquid a piece or two at a time, whisking occasionally. Season with salt and pepper. Add herbs.
  • Toss vegetables and apples with dressing and serve.

Nutrition Facts : Calories 465.6, Fat 35, SaturatedFat 21.9, Cholesterol 91.4, Sodium 768.5, Carbohydrate 40.1, Fiber 5.3, Sugar 18.8, Protein 4

BUTTERNUT SQUASH, APPLE, AND ONION GALETTE WITH STILTON



Butternut Squash, Apple, and Onion Galette with Stilton image

Provided by Food Network Kitchen

Categories     appetizer

Time 2h45m

Yield 6 servings

Number Of Ingredients 13

1 1/4 cups all-purpose flour
Pinch salt
8 tablespoons (1 stick) cold unsalted butter, diced
1 large egg, lightly beaten
1 large baking apple, such as Rome Beauty or Cortland
1 small or 1/2 medium butternut squash (about 3/4 pounds), halved, seeded, and skin on
1 small yellow onion, peeled, root end trimmed but intact
3 tablespoons unsalted butter, melted
2 teaspoons chopped fresh rosemary leaves
2 teaspoons chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
2 tablespoons whole-grain mustard
1/3 cup crumbled Stilton or other blue cheese (about 1 1/2 ounces)

Steps:

  • For the dough: Pulse the flour and salt together in a food processor. Add the butter and pulse about 10 times until the mixture resembles coarse cornmeal with a few bean-size bits of butter in it. Add the egg and pulse 1 to 2 times more; don't let the dough form a mass around the blade. If the dough seems very dry, add up to 1 tablespoon of cold water, 1 teaspoon at a time, and pulsing briefly. Remove the blade and bring the dough together by hand. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate at least 1 hour.
  • For the filling: Halve and core the apple. Cut each 1/2 into 8 wedges and put them in a large bowl. Slice the squash and cut the onion into wedges so that both are as thick as the apple wedges, and add them to the apples. Add the butter, rosemary, and thyme and toss gently to combine. Season with salt and pepper and toss again.
  • Preheat the oven to 400 degrees F.
  • Roll the dough on a lightly floured surface into a 12-inch disk. Transfer the dough to a baking sheet and brush with mustard. Starting 2 inches from the edge, casually alternate pieces of apple, squash, and onion in overlapping circles¿if you have extra pieces of one or another, tuck them in where you can or double them up until to use all the filling. Fold and pleat the dough over the edge of the filling. Bake until the crust is brown and the apples, squash, and onions are tender and caramelized, about 55 minutes. Scatter the cheese over the filling and bake until melted, about 5 minutes more. Cool the galette briefly on a wire rack. Cut into wedges and serve.

BUTTERNUT SQUASH, APPLE AND ONION MEDLEY



BUTTERNUT SQUASH, APPLE AND ONION MEDLEY image

Categories     Vegetable

Yield 8 servings

Number Of Ingredients 13

Medley:
3 lbs butternut squash, peeled, seeded, cut into 1-inch cubes
3 medium sized apples, peeled, cored, cut into 1-inch cubes
2 medium red onions, cut lengthwise, 1/3inch julienne
extra virgin olive oil, as needed
salt and pepper, as needed
Dressing:
1/3 cup Sugar in the Raw
1/4 cup Sherry Wine vinegar
1/4 cup light soy sauce
1 1/2 sticks butter, chilled, cut into 1-inch chunks
1/4 cup fresh tarragon
1/4 cup fresh flat-leafed parsley, chopped

Steps:

  • Preheat oven to 425 degrees F. Toss vegetables with the oil to coat. Season with salt and pepper. place veggies in shallow baking or roasting pan. Roast vegetables until slightly golden and tender, approx. 15-20 minutes. While vegetables are roasting, add Sugar in the Raw, sherry wine vinegar, and soy sauce to a small saucepan and bring to a simmer, reduce by a third. Add butter to the liquid a piece or two at a time, whisking occasionally. Season with salt and pepper. Add herbs. Toss Vegetables with dressing and serve.

BUTTERNUT SQUASH AND APPLE SOUP



Butternut Squash and Apple Soup image

Provided by Ina Garten

Categories     appetizer

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.

ROASTED BUTTERNUT SQUASH, GARLIC, AND APPLE SOUP



Roasted Butternut Squash, Garlic, and Apple Soup image

Butternut squash, sweet potato, carrot, and garlic roasted in large pieces and then added to onion, celery, apple, and vegetable broth. Immersion blender does the trick for thickening without adding fat. Use curry powder in place of cayenne if you prefer more savory flavors than spicy. Apple juice can also be used in place of cider, and chicken broth in place of vegetable.

Provided by Nancy A.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h40m

Yield 8

Number Of Ingredients 15

1 butternut squash, halved lengthwise and seeded
1 large carrot, cut into large chunks
1 sweet potato, cut into large chunks
1 head garlic
1 ½ tablespoons olive oil
½ teaspoon dried rosemary
salt and ground black pepper to taste
1 tablespoon olive oil
2 stalks celery, chopped
1 onion, chopped
½ teaspoon nutmeg
½ teaspoon cayenne pepper
2 Granny Smith apples - peeled, cored, and sliced
4 cups vegetable broth
1 cup apple cider

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Arrange butternut squash halves, carrot chunks, sweet potato chunks, and whole garlic head onto the prepared baking sheet. Drizzle 1 1/2 tablespoons olive oil over the vegetables; season with rosemary, salt, and black pepper.
  • Roast in preheated oven for 20 minutes, turn the carrot and sweet potato chunks, and continue roasting until everything is tender, 20 to 30 minutes more. Set aside to cool.
  • Use a spoon to remove flesh of squash from skin. Cut carrot and sweet potato into small pieces. Squeeze roasted garlic from skin.
  • Heat 1 tablespoon olive oil in a large pot over medium heat; add celery and onion. Season the celery mixture with nutmeg and cayenne pepper; saute until the celery and onion are tender, about 8 minutes. Add apple and continue to cook and stir until apples begin to get hot, about 2 minutes more.
  • Pour vegetable broth and apple cider into the pot; bring just to a boil, reduce heat to medium-low, and cook at a simmer for 30 minutes.
  • Stir squash, carrot, sweet potato, and garlic to the pot. Blend soup with an immersion blender until smooth.

Nutrition Facts : Calories 219.8 calories, Carbohydrate 44.5 g, Fat 4.9 g, Fiber 8.7 g, Protein 3.8 g, SaturatedFat 0.7 g, Sodium 277.7 mg, Sugar 15.8 g

ROASTED SQUASH MEDLEY



Roasted Squash Medley image

I concocted this recipe as a way to use up some vegetables before they went bad. Everyone loved this lively blend of roasted veggies, especially the acorn and butternut squash. It goes particularly well with pork roast, porn loin or pork chops. -Elaine Wier Guilford, Connecticut

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 12 servings.

Number Of Ingredients 12

1 large acorn squash, peeled and cubed
1 small butternut squash, peeled and cubed
2 large white potatoes, cubed
2 large red potatoes, cubed
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 small onion, quartered
12 whole garlic cloves, peeled
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
1/2 cup olive oil

Steps:

  • In a large bowl, toss all ingredients until well coated. Arrange mixture in a single layer in two greased 15x10x1-in. baking pans. , Bake, uncovered, at 425° for 20-30 minutes or until vegetables are tender, stirring occasionally.

Nutrition Facts : Calories 260 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 214mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 6g fiber), Protein 5g protein.

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

BUTTERNUT SQUASH, APPLE, ONION AU GRATIN



Butternut Squash, Apple, Onion Au Gratin image

Great fall dish! Our family uses it as a Thanksgiving side. Can be made vegetarian by leaving out bacon and substituting vegetable stock for chicken stock.

Provided by LJFQ27

Categories     Side Dish     Vegetables     Onion

Time 1h20m

Yield 10

Number Of Ingredients 10

Cooking spray
¼ cup flour
1 teaspoon salt
1 pinch cinnamon
1 butternut squash - peeled, seeded and sliced
4 apples - peeled, cored and sliced
½ sweet onion, thinly sliced
1 cup chicken stock
1 cup shredded sharp Cheddar cheese
3 slices bacon, cooked and crumbled

Steps:

  • Preheat oven to 350. Spray 9- x 11-inch glass baking pan with cooking spray.
  • Place flour, salt, and cinnamon into a large plastic bag. Add squash, apples, and onions; shake until lightly dusted.
  • In glass dish, layer 1/2 of squash, apples, and sweet onion. Pour 1/2 cup chicken stock over the top, then sprinkle 1/2 of cheese. Layer with remaining squash, apple, and onions. Pour remaining chicken stock over the top, and cover with foil.
  • Bake in preheated oven for 40 minutes.
  • Take out and sprinkle with bacon crumbles and remaining cheese. Return, uncovered, to oven; bake for another 5 minutes. Let sit for 5 minutes before serving.

Nutrition Facts : Calories 169 calories, Carbohydrate 25.4 g, Cholesterol 17.5 mg, Fat 6 g, Fiber 4.1 g, Protein 6.2 g, SaturatedFat 3.3 g, Sodium 386.8 mg, Sugar 8.8 g

BAKED BUTTERNUT SQUASH WITH APPLES



Baked Butternut Squash with Apples image

Combine fall flavors--squash, nuts, apples--then bake with sweet maple to bring out wonderful flavor.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 12

Number Of Ingredients 8

2 tablespoons butter or margarine
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 lb butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 5 cups)
2 to 3 large Granny Smith apples, cored, cut into 1/2-inch cubes (4 cups)
1/4 cup real maple or maple-flavored syrup
1 tablespoon balsamic vinegar
1/4 cup chopped pecans, toasted*

Steps:

  • Heat oven to 375°F. Place butter in 13x9-inch (3-quart) glass baking dish; heat in oven 5 to 7 minutes or until melted.
  • Stir cinnamon and nutmeg into melted butter. Add squash; toss to coat. Cover with foil; bake 20 minutes. Meanwhile, in large bowl, mix apples, syrup and vinegar.
  • Pour apple mixture over squash. Cover; bake 10 minutes. Stir; bake 5 to 10 minutes longer or until squash is tender. Stir before serving and sprinkle with pecans.

Nutrition Facts : Calories 100, Carbohydrate 17 g, Cholesterol 5 mg, Fat 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 15 mg, Sugar 11 g, TransFat 0 g

BUTTERNUT SQUASH WITH ROASTED APPLES, PEARS AND ONION SOUP



Butternut Squash With Roasted Apples, Pears and Onion Soup image

A fun fall soup. Roasting of the vegetables and fruits to me just really makes this the best. A drizzle of maple syrup, chopped candied walnuts, cranberries, and a dollop of creme fraiche finishes this over the top. What a wonderful Holiday soup, but also just a good comfort soup. I make this often with grilled cheese. Smoked gouda, multi grain bread and maple smoked bacon make for an amazing sandwich. I often make a bunch of these walnuts for the garnish and store them in the freezer in a baggie to use throughout the Holiday season. They are really easy and don't take any time.

Provided by SarasotaCook

Categories     Vegetable

Time 1h15m

Yield 6-8 Bowls, 6-8 serving(s)

Number Of Ingredients 20

4 lbs butternut squash (peeled, seeded and rough chopped)
4 granny smith apples (peeled and diced)
2 firm pears, peeled and diced
1 large onion, chopped
1 cup celery, chopped
4 slices bacon (diced and sauteed)
5 cups chicken broth
3/4 cup apple cider
1 cup heavy cream
1/4 teaspoon allspice
1 tablespoon fresh sage, chopped fine
1 bay leaf
salt
pepper
1 tablespoon olive oil
3/4 cup whole walnuts (candied and chopped)
1/8 cup sugar
1/3 cup dried cranberries, chopped
maple syrup
creme fraiche (sour cream will work)

Steps:

  • Walnuts -- In a dry saute pan, use non-stick if possible and heat up the walnuts on medium high heat until they get slightly toasted. They don't take long. Just 2-3 minutes. Then add in the sugar and stir well. The sugar will begin to melt in seconds. Keep stirring until they are all well combined and coated in the sugar mixture. Remove to a cookie sheet or baking sheet lined with parchment paper or you can use wax paper and lay them out separating them so they can cool. Thats it. They will cool in just minutes and then transfer to a baggie and freeze for later or just refrigerate if you are going to be using them soon.
  • Roasting -- Add to a large bowl the squash, apples, pears and onion. Drizzle with the olive oil and mix well. Transfer to a large baking sheet and spread out. Sprinkle with the salt and pepper. Pre-heat the oven to 400 degrees and cook for 20 minutes or less until all the vegetables and fruits are soft. Remove and just let cool while you cook your bacon and celery.
  • Soup Base -- In a large soup pot, add the bacon and just a little oil, maybe 1/2 teaspoon to get it started and cook until crispy. Then to the same pot, add the celery and cook until tender, 3-4 minutes. Add in the apple cider, chicken broth, bay leaf, allspice, sage and all the vegetables and cook 15 minutes until all the flavors combine.
  • Puree -- Now, I use my immersion blender right in the pot and blend until smooth, but you can also use a regular blender. Add a little at a time until it is all smooth and pureed. Return to the pot and add the cream and check for seasoning. Heat another couple of minutes and it is done.
  • Garnish -- Remember those walnuts? Well just chop those and some dried cranberries and mix them together for great topping.
  • Serving -- A big bowl of soup -- drizzle with a little maple syrup, top with a spoon of the cranberry walnut mixture and a little dollop of the creme fraiche.
  • Heaven!

Nutrition Facts : Calories 602.7, Fat 35, SaturatedFat 13.1, Cholesterol 64.6, Sodium 805.3, Carbohydrate 68.8, Fiber 12, Sugar 28.4, Protein 12.7

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From pinterest.ca


BUTTERNUT SQUASH, APPLE, AND ONION GALETTE WITH STILTON ...
Mar 23, 2011 - Get Butternut Squash, Apple, and Onion Galette with Stilton Recipe from Food Network. Mar 23, 2011 - Get Butternut Squash, Apple, and Onion Galette with Stilton Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with …
From pinterest.com


BUTTERNUT SQUASH, APPLE, ONION AU GRATIN - SIDE DISH RECIPES
This recipe covers 12% of your daily requirements of vitamins and minerals. One serving contains 170 calories, 6g of protein, and 7g of fat. This recipe serves 10. If you have apples, onion, cinnamon, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 20 minutes.
From fooddiez.com


BUTTERNUT SQUASH & KALE PASTA MEDLEY — SPADE & PLOW
2022-02-05 Bake in oven at 350 degrees for 30 minutes or until squash is soft and easy to poke with a fork. 2) While squash is baking, dice the 1/2 onion, cut kale into bite size pieces, and boil pasta for the amount of time designated on the box. 3) In a large and deep sauce pan, sauté onion on low with oil for 4-5 minutes then add kale.
From spadeandplow.com


FULL CIRCLE - RECIPE: ROASTED BUTTERNUT SQUASH AND APPLE ...
In a large bowl, toss butternut, onion, garlic, salt, pepper, cinnamon, nutmeg, fresh ginger and olive oil. Coat squash and onions completely. Pour mixture into a glass or ceramic baking dish (or cast iron skillet). Cover with foil and bake for 20 minutes. In a separate bowl, combine apples, maple syrup, vinegar and fresh thyme.
From fullcircle.com


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