Butternut Squash Dressing Recipes

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ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE



Roasted Butternut Squash Salad with Warm Cider Vinaigrette image

Provided by Ina Garten

Categories     side-dish

Time 43m

Yield 4 servings

Number Of Ingredients 12

1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
Good olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
3/4 cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula, washed and spun dry
1/2 cup walnuts halves, toasted
3/4 cup freshly grated Parmesan

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
  • While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
  • Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

DRESSING WITH BRUSSELS SPROUTS AND BUTTERNUT SQUASH



Dressing with Brussels Sprouts and Butternut Squash image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time P1DT1h40m

Yield 16 to 20 servings

Number Of Ingredients 29

1 batch Skillet Cornbread, recipe follows
1/2 loaf French or Italian bread
1/2 loaf ciabatta or other crusty artisan brad
1 pound Brussels sprouts, halved
1/2 butternut squash, peeled and cut into cubes
Olive oil, for drizzling
4 tablespoons (1/2 stick) butter
6 pieces bacon, cut into small pieces
5 stalks celery, finely diced
4 carrots, finely diced
1 large onion, chopped
6 cups low-sodium chicken broth, plus more if needed for moistening
1/2 cup minced fresh parsley
1 tablespoon finely minced fresh rosemary
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1/2 cup chopped pecans
1/4 cup dried cherries
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup buttermilk
1/2 cup milk
1 whole egg
1/2 teaspoon baking soda
1/4 cup plus 2 tablespoons shortening

Steps:

  • On the day before cooking, cut the cornbread, French bread and ciabatta into 1-inch cubes. Spread them out on 2 baking sheets and let them dry for approximately 24 hours.
  • Preheat the oven to 425 degrees F.
  • Drizzle the Brussels sprouts and butternut squash with olive oil in a roasting pan and roast for 30 to 35 minutes.
  • Meanwhile, warm up a large skillet over medium heat and add the butter and bacon pieces. When the bacon is cooked, add the celery, carrots and onions and cook until soft, 4 to 5 minutes. Pour in the chicken broth, then add the parsley, rosemary, basil, thyme, and some salt and pepper and stir until combined. Cook for a couple of minutes.
  • Get the cooked sprouts and squash out of the oven and reduce the temperature to 375 degrees F.
  • Place the dried bread cubes into a large bowl and mix them up a bit. Add the roasted Brussels sprouts, squash, pecans and dried cherries and mix.
  • Gradually ladle the broth mixture into the bread, tossing lightly as you go. Add a little more salt and pepper, then toss around and taste to check the seasoning. If you like it more moist, splash in more broth until it reaches the consistency that you like.
  • Pile the dressing into a large casserole dish and bake until golden brown on top, 20 to 25 minutes.
  • Preheat the oven to 450 degrees F.
  • Combine the cornmeal, flour, baking powder and salt in a bowl. Stir together.
  • Measure the buttermilk and milk into a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir.
  • Pour the milk mixture into the dry ingredients. Stir with a fork until combined.
  • In a small bowl, melt 1/4 cup shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.
  • In a cast-iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. (The batter should sizzle.) Spread to even out the surface. Cook on the stovetop for 1 minute, and then transfer to the oven and bake until golden brown, 20 to 25 minutes. The edges should be crispy!
  • 2011 Ree Drummond, All Rights Reserved

SQUASH DRESSING



Squash Dressing image

I got this recipe from my husband's cousin. She always made the luscious dressing for her mother at Thanksgiving. -Anna Mayer, Fort Branch, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 2h10m

Yield 8 servings.

Number Of Ingredients 9

1 package (8-1/2 ounces) cornbread/muffin mix
1/2 cup water
4 cups chopped yellow summer squash
1/2 cup butter
1/2 cup each chopped onion, celery and green pepper
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup whole milk
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Prepare cornbread according to package directions. Cool and crumble into a large bowl; set aside. , In a large saucepan, bring 1/2 in. of water to a boil. Add squash; cook, covered, for 3-5 minutes or until crisp-tender. Drain. Meanwhile, in a large skillet, melt butter. Add the onion, celery and green pepper; saute until tender. , Add vegetable mixture and squash to the cornbread. In a small bowl, combine the soup, milk, salt and pepper; add to cornbread and stir until blended. Transfer to a greased 11x7-in. baking dish., Bake, uncovered, at 350° until golden brown, 40-45 minutes.

Nutrition Facts : Calories 311 calories, Fat 19g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 930mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 2g fiber), Protein 6g protein.

SQUASH DRESSING



Squash Dressing image

I 'hate' squash and I 'hate' cornbread dressing...but this is one of my favorite dishes.

Provided by Pitxitxita

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h45m

Yield 8

Number Of Ingredients 10

2 ½ pounds yellow squash, cut into chunks
1 (9x9 inch) pan prepared cornbread
2 tablespoons butter
1 large onion, chopped
1 large green bell pepper, chopped
3 large stalks celery, chopped
2 (10.5 ounce) cans cream of chicken soup
4 eggs
salt and ground black pepper to taste
1 (1 pound) package Mexican-style processed cheese food (such as Mexican Velveeta®), cut into 1-inch cubes

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 15x17-inch baking dish.
  • Place the squash into a saucepan with about 1 cup of water, cover, and cook over medium-low heat until soft, about 15 minutes; drain, saving about 3/4 cup of the squash cooking liquid, and set aside. Break the cornbread apart into chunks, place into a large bowl, and chop up with a dinner knife until crumbled.
  • Melt the butter in a skillet over medium heat, and cook the onion, green bell pepper, and celery until soft, about 10 minutes, stirring often. Mix the cream of chicken soup and eggs together in a bowl; mix in the pan-fried vegetables, and season to taste with salt and black pepper. Stir the soup mixture into the cornbread. Gently stir in the cooked squash, and lightly mix in enough of the reserved squash cooking liquid to give the dressing the consistency of cooked oatmeal (slightly soupy). Stir in the cubed cheese food. Turn the dressing into the prepared baking dish.
  • Bake in the preheated oven until set and lightly browned, about 1 hour; let stand 10 to 15 minutes before serving.

Nutrition Facts : Calories 566.2 calories, Carbohydrate 50.5 g, Cholesterol 183.6 mg, Fat 30.9 g, Fiber 6.3 g, Protein 24.8 g, SaturatedFat 15.4 g, Sodium 1865.3 mg, Sugar 10 g

BUTTERNUT SQUASH DRESSING



Butternut Squash Dressing image

I became a confirmed squash lover when I sampled this dish at a friend's house more than 20 years ago. The blend of creamy squash and crunchy stuffing makes it a favorite. -Kimberley Melander, Brush Prairie, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 5 cups.

Number Of Ingredients 8

1 medium onion, chopped
2 tablespoons vegetable oil
1 package (12 ounces) frozen cooked winter squash, thawed
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (8 ounces) water chestnuts, drained and chopped
3/4 cup sour cream
1 package (6 ounces) cornbread stuffing mix, divided
3 tablespoons butter, melted

Steps:

  • In a large skillet, saute onion in oil until tender. Remove from the heat; stir in the squash, soup, water chestnuts and sour cream. Stir in 1-1/2 cups stuffing mix. , Transfer to a greased 2-qt. baking dish. Sprinkle with remaining stuffing mix; drizzle with butter. Bake, uncovered, at 350° for 30-35 minutes or until heated through and top is golden brown. This dressing is best served as a side dish, rather than stuffed into poultry.

Nutrition Facts : Calories 358 calories, Fat 19g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 979mg sodium, Carbohydrate 38g carbohydrate (9g sugars, Fiber 4g fiber), Protein 7g protein.

BUTTERNUT SQUASH COLESLAW WITH HONEY GOAT CHEESE DRESSING



Butternut Squash Coleslaw with Honey Goat Cheese Dressing image

Provided by Tyler Florence

Time 15m

Yield 4 servings

Number Of Ingredients 11

4 ounces fresh creamy goat cheese, room temperature
1 1/2 tablespoons honey
3 tablespoons extra-virgin olive oil
2 teaspoons apple cider vinegar
1/2 lemon, juiced
Kosher salt and freshly ground black pepper
1 medium butternut squash
1/2 cup dried cranberries
1/2 cup toasted walnuts
2 tablespoons chopped parsley leaves
Special equipment: mandoline

Steps:

  • In a large mixing bowl, combine goat cheese, honey, olive oil, vinegar, lemon juice and season with salt and plenty of freshly ground black pepper. Stir well with a whisk until fully combined and creamy.
  • Remove the top narrow portion of the butternut squash and peel. Discard or use the bulb portion for something else. Using a mandoline or sharp knife, cut the peeled cylinder into fine long matchsticks (julienne). This should yield about 4 cups. Fold into the cheese dressing along with dried cranberries, walnuts and chopped fresh parsley.

SAVORY BUTTERNUT SQUASH DRESSING



Savory Butternut Squash Dressing image

Better Homes and Gardens Magazine. Make Ahead Tip Prepare up to 2 days in advance; cover and refrigerate. Reheat, covered, in a 350 degree F. oven, for 50 minutes.

Provided by Chef GreanEyes

Categories     Rice

Time 1h35m

Yield 1 dish, 8 serving(s)

Number Of Ingredients 15

2 tablespoons butter
2 shallots, finely chopped
1 cup fresh cranberries
2 cups chicken stock or 2 cups reduced-sodium chicken broth
1/2 cup uncooked wild rice, rinsed
1 lb butternut squash, peeled, seeded and cut in 1/2-inch cubes
1 tablespoon finely chopped fresh thyme
1 medium onion, finely chopped
3 stalks celery, chopped
1 1/2 cups half-and-half or 1 1/2 cups light cream
8 eggs
1 1/2 cups chicken stock or 1 1/2 cups reduced-sodium broth
3/4 cup dried cranberries
1 tablespoon finely chopped fresh sage
8 cups dried sourdough bread cubes

Steps:

  • In Dutch oven melt 1 tablespoon of the butter over medium heat. Add shallots. Cook 1 minute. Add fresh cranberries; cook for 1 minute more. Add 2 cups chicken stock, the rice, and 1 teaspoon kosher salt. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes. Drain.
  • Heat oven to 350 degrees F. Return Dutch oven to medium heat. Add remaining butter, squash, and thyme. Cook and stir 2 minutes. Add onion and celery. Cook and stir 3 minutes more. Sprinkle salt and pepper; set aside.
  • In bowl whisk together half-and-half, eggs, and 1-1/2 cups stock. Stir in cooked rice, squash, dried cranberries, sage, and bread cubes. Transfer to shallow 3-quart casserole dish. Bake, covered, for 20 minutes. Uncover; bake for 30 minutes more or until golden. 8 (1/2-cup) servings plus leftovers.

Nutrition Facts : Calories 261.5, Fat 13.8, SaturatedFat 6.9, Cholesterol 212.2, Sodium 217.4, Carbohydrate 24, Fiber 3.4, Sugar 4.5, Protein 11.7

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From cookincanuck.com


BUTTERNUT SQUASH STUFFING – LEMON TREE DWELLING
2019-10-07 Remove from oven; reduce oven heat to 350°. Transfer bread cubes and butternut squash to a large mixing bowl. Add sausage & onion mixture, chopped pecans, beaten eggs, melted butter, salt, pepper, and fresh sage. Slowly add in chicken broth until bread is completely moistened but not soggy.
From lemontreedwelling.com


SPICE-ROASTED BUTTERNUT SQUASH WITH HERBED MILLET AND TAHINI …
Preheat oven to 400°. Combine squash with olive oil, garlic, cilantro roots, ginger, cumin, fennel and a few pinches of sea salt and freshly ground black pepper.
From foodandwine.com


SAVORY BUTTERNUT SQUASH CASSEROLE | A SPICY PERSPECTIVE
2021-11-15 First, preheat the oven to 400°F. Set out a large rimmed baking sheet, a 9 x 13 inch baking dish, and a large skillet. Grease the baking dish and set it aside. Place the chopped butternut squash chunks onto the rimmed baking sheet. Drizzle with olive oil, then salt and pepper liberally.
From aspicyperspective.com


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Top Asked Questions

How to make Butternut squash salad?
Make the dressing: Whisk tahini paste, lemon juice, garlic, water, and a pinch of salt in a small bowl. Assemble the salad: Place cooled butternut squash mixture in a large salad bowl and add the bulgur. Drizzle with the dressing and give it a very gentle stir.
How to make cider date dressing with butternut squash?
Make the Cider Date Dressing: In a blender, combine the olive oil, vinegar, lemon juice, date, garlic, cumin, salt, pepper, and 3 tablespoons of water. Add 1 to 2 more tablespoons of water as needed to blend. Remove the butternut squash from the oven, let cool slightly, and, while warm, toss with the spice mixture.
What to make with butternut squash and bulgur?
Make the dressing: Whisk tahini paste, lemon juice, garlic, water, and a pinch of salt in a small bowl. Assemble the salad: Place cooled butternut squash mixture in a large salad bowl and add the bulgur. Drizzle with the dressing and give it a very gentle stir. Sprinkle with za’atar, toasted pine nuts, and chopped parsley.
What is butternut squash casserole?
This recipe is made for butternut squash lovers, with pureed squash in the sauce and squash pieces in the casserole alongside an ideal companion, Swiss chard. This is a very veggie hybrid of ever-popular holiday sides. —Arlene Erlbach, Morton Grove, Illinois This recipe is hiding a big surprise.

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