Butternut Squash In Wine Recipes

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WINE-BRAISED BRISKET WITH BUTTERNUT SQUASH



Wine-Braised Brisket With Butternut Squash image

This brisket is braised for hours, just as many Jewish briskets are, but we incorporate white wine instead of the more typical red, and butternut squash instead of potatoes. This makes for a lighter, brighter brisket, if such a thing exists, so it's a better fit for holiday meals served during the warmer months.

Provided by Liz Alpern

Categories     Brisket     Wine     Braise     Dinner     Passover     Butternut Squash     Beef     Hanukkah

Yield Serves 6-8

Number Of Ingredients 11

1 1/2 cups canned diced tomatoes
4 cups beef, chicken, or vegetable broth, store-bought or homemade
1 (750-mL) bottle white wine (Pinot Grigio, Sauvignon Blanc, etc.)
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
2 1/2 pounds second cut brisket (also called deckle)
1 large onion, sliced
Handful of fresh thyme sprigs
1 large butternut squash, peeled, seeded, and chopped into large chunks
Chopped fresh herbs, for serving

Steps:

  • Preheat the oven to 300ºF.
  • In a large bowl, mix together the tomatoes, broth, wine, salt, and pepper.
  • In a large enameled Dutch oven (with a tight-fitting lid), heat the oil over medium heat. Place the meat in the pan to sear, 2 to 3 minutes on each side, or until it is evenly browned.
  • Remove the meat and set aside. Line the bottom of the Dutch oven with onion slices. Place the brisket on top of the onion and pour the tomato mixture over the meat, making sure that the liquid covers the meat entirely. If you are using a larger pot and the liquid does not cover the meat and vegetables, add water until it does. Add the thyme sprigs.
  • Cover and place in the oven for 3 1/2 hours, checking every hour or so to make sure the liquid is still covering the meat. If at any point it isn't, pour hot water into the Dutch oven to make sure the meat remains covered. After 3 1/2 hours, add the butternut squash, making sure to submerge it under the liquid. Cook for 1 hour more, then remove the pot from the oven. Let sit at least 45 minutes before slicing.
  • Brisket tastes even better the next day, reheated in the oven. To serve, scoop out about 3 cups of liquid from the Dutch oven and place in a small saucepot. Cook over medium-low heat until it has reduced into a sauce. Serve the brisket and squash on a platter, with the sauce ladled over the top, and garnish with fresh herbs.

BUTTERNUT SQUASH IN WINE



Butternut Squash in Wine image

Make and share this Butternut Squash in Wine recipe from Food.com.

Provided by Lelandra

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1 butternut squash
1/4 cup butter
1/4 cup brown sugar
1/4 cup red wine
1/2 teaspoon herb seasoning mix
1/2 teaspoon clove
salt and pepper
lemon slice

Steps:

  • Wash and clean seeds from squash. Place in baking pan, cut side up. Melt butter and pour into squash, sprinkle flesh with brown sugar and add wine, cloves and seasonings. Stir mixture. Cover squash and bake at 350F until flesh is tender [probably 45 minutes]. Garnish with lemon slices and serve hot.

Nutrition Facts : Calories 294.6, Fat 11.8, SaturatedFat 7.4, Cholesterol 30.5, Sodium 99.7, Carbohydrate 47.1, Fiber 5.8, Sugar 19.6, Protein 3

BUTTERNUT SQUASH SOUP WITH GARLIC AND WHITE WINE RECIPE - (5/5)



Butternut Squash Soup with Garlic and White Wine Recipe - (5/5) image

Provided by deedavis

Number Of Ingredients 11

1 large butternut squash, about 3 1/2 pounds
4 Tbl unsalted butter
2 tbl extra virgin olive oil
2 large onions, thinly sliced
4 large garlic gloves, smashed and peeled
3/4 cup dry white wine
2 tbl fresh thyme leaves
Coarse salt and coarsely ground black pepper
4 cups vegetable stock
6 to 8 thin slices of crisp toasted Pan de Campo , or toasted fresh bread crumbs
Freshly grated Parmesan for garnish

Steps:

  • Peel and halve the butternut squash. Discard the seeds and fibrous center, and cut into 1 1/2 inch cubes. Heat the butter and olive oil in a dutch oven over medium heat. Add the onions and garlic, and saute, stirring occasionally, until soft and golden about 10 minutes. Add the squash and stir to combine, then add the white wine, 1 generous tablespoon thyme, and salt and pepper to taste. Raise the heat and cook for about 5 minutes, until the wine has evaporated. Add the stock (it should just cover the vegetables) and bring to a boil. Reduce the heat to low and cook gently, uncovered, for about 20 ti 25 minutes, until the squash is very tender. Puree the soup with an immersin blender (or puree in a regular blender, and reheat if necessary). Adjust the seasoning and ladle into soup bowls. Top each serving with a slice of toast or a generous spoonful of toasted bread crumbs. Sprinkle with the remaining thyme and fresh parmesan and serve immediately.

SLOW COOKER LAMB STEW WITH BUTTERNUT SQUASH AND MARSALA WINE



Slow Cooker Lamb Stew with Butternut Squash and Marsala Wine image

This is a winter favorite in our family. Beef bone broth, Marsala wine, fresh thyme, and rosemary blend with the ingredients to create a really great tasting lamb stew. Serve with your favorite crusty bread.

Provided by Dan Toomey

Categories     Lamb Stew

Time 6h40m

Yield 6

Number Of Ingredients 16

1 pound cubed lamb stew meat
½ teaspoon salt, or more to taste
½ teaspoon ground black pepper
2 teaspoons butter
1 medium sweet onion, diced
1 medium shallot, diced
4 cloves garlic, minced
2 cups diced butternut squash
2 cups chopped white mushrooms
1 cup diced sweet potato
1 cup diced carrots
1 cup diced celery
2 cups beef bone broth
1 cup Marsala wine
4 sprigs fresh rosemary
4 sprigs fresh thyme, or to taste

Steps:

  • Season lamb with 1/2 teaspoon salt and pepper.
  • Melt butter in a large skillet over medium heat. Add onion, shallot, and a pinch of salt; saute until translucent, 3 to 5 minutes. Add lamb and brown for 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Transfer to a slow cooker.
  • Add butternut squash, mushrooms, sweet potato, carrots, and celery; mix ingredients. Add bone broth and Marsala wine; it won't look like enough liquid but don't worry. Place rosemary and thyme on top.
  • Cover and cook on High for 4 hours. Lift fresh herbs and stir the stew. Replace herbs, cover, and cook on Low until vegetables and lamb are tender, about 2 more hours.
  • Remove herbs before serving.

Nutrition Facts : Calories 250.5 calories, Carbohydrate 27.6 g, Cholesterol 39.2 mg, Fat 5 g, Fiber 5.9 g, Protein 15.6 g, SaturatedFat 2.1 g, Sodium 543.1 mg, Sugar 7.9 g

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