Butternut Squash In Ginger And Garlic Adapt Julia Child Recipes

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BUTTERNUT SQUASH WITH GINGER



Butternut Squash With Ginger image

Quick Easy & Tasty-- This is really a remake of my recipe#15818 Ginger Squash Casserole but I didn't feel like mashed squash so I changed it a bit and reposted it as this recipe. We enjoyed it and I hope you do too The ginger/squash combination is a lovely flavor sensation

Provided by Bergy

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 5

1 butternut squash, peeled, deseeded, cut into 1 1/2-inch pieces (apprx 4 cups)
3 tablespoons butter (or less)
2 tablespoons fresh ginger, finely chopped
1 1/2 tablespoons brown sugar or 1 1/2 tablespoons brown sugar substitute
salt & pepper

Steps:

  • Place the prepared squash in a lightly greased oven proof dish.
  • Dot with butter and sprinkle with ginger, brown sugar, salt & pepper.
  • Cover and bake in a 350F for 45 minutes, uncover and place 8" from broiler to finish browning it for another 15 minutes or less - watch it doesn't get burnt.

Nutrition Facts : Calories 226, Fat 8.9, SaturatedFat 5.5, Cholesterol 22.9, Sodium 75.1, Carbohydrate 38.8, Fiber 5.7, Sugar 11.3, Protein 3

JULIA CHILD'S GRATED ZUCCHINI SAUTEED IN BUTTER AND SHALLOTS



Julia Child's Grated Zucchini Sauteed in Butter and Shallots image

Wonder, rich, and something people don't expect. You will have people wanting this recipe once you serve it. There are variation at the end that makes it even richer.

Provided by davinandkennard

Categories     Vegetable

Time 23m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 lbs zucchini
2 tablespoons butter
1 tablespoon olive oil
3 tablespoons minced shallots or 3 tablespoons scallions
salt and pepper

Steps:

  • Grate the zucchini and measure.
  • For each two cups of zucchini toss with 1 tsp salt.
  • Let squash drain in a colander for 3 to 4 minutes or until you are ready to begin cooking. If too salty rinse and drain again.
  • Squeeze in a clean kitchen towel until most liquid is pressed out.
  • In a skillet heat 2 Tbsp butter and the olive oil.
  • Saute the shallots/scallions briefly.
  • Add the zucchini and toss, cooking about 4 minues or until tender.
  • Serve.
  • More Mediterranean:.
  • Add a little more olive oil and minced garlic.
  • Richer:.
  • Stir in 1 cup creme fraiche or heavy cream and simmer until the cream has been absorbed.

Nutrition Facts : Calories 124.8, Fat 9.9, SaturatedFat 4.3, Cholesterol 15.3, Sodium 69.9, Carbohydrate 8.3, Fiber 2.3, Sugar 5.7, Protein 3

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