Butternut Squash Meringue Box Harvest Dessert Recipes

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CARAMELIZED BUTTERNUT SQUASH



Caramelized Butternut Squash image

Provided by Marcela Valladolid

Time 2h5m

Yield 4 to 6 servings

Number Of Ingredients 4

4 cups water
3 cups brown sugar
2 (3-inch long) cinnamon sticks
1 (4-pound) butternut squash, unpeeled, seeded, and cut into 1-inch pieces, seeds reserved

Steps:

  • In a large, heavy pot, stir the water, brown sugar, and cinnamon sticks together until the sugar dissolves. Add the butternut squash and bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, until the liquid is reduced and syrupy, and the squash is very tender, about 2 1/2 hours.
  • Place the reserved seeds in a colander and rinse to remove any pulp. Dry thoroughly on paper towels. Heat an 8-inch skillet over medium-high heat. Add the squash seeds and cook, stirring frequently, until lightly toasted. Set aside to cool completely before using.
  • Remove the cinnamon sticks from the squash and discard. Let the squash cool slightly and serve warm or at room temperature with the toasted seeds.

MERINGUE BOXES WITH SORBET



Meringue Boxes with Sorbet image

These boxes are easier to make than they look -- and fun, too. Almost any piping style will work.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Yield Makes 3 boxes

Number Of Ingredients 2

Swiss Meringue
2 pints sorbet, any flavor

Steps:

  • Heat oven to 200 degrees. Use a pencil to trace six 3-inch squares and twelve 2-inch-by-3-inch rectangles on a piece of parchment paper, and place, pencil side down, on baking sheet.
  • Reserve 1 1/2 cups of the meringue for later use. Fill a piping bag fitted with a coupler, with a tip of your choice, and pipe out the meringue in desired patterns. The piped lines or designs should connect, but you want to leave plenty of open spaces in between the piping. Cover the remaining meringue with plastic, and set aside.
  • Bake piped meringue 15 minutes. Reduce the heat to 175 degrees, and bake an additional 35 minutes or longer, until the meringue is dried but still white.
  • Return the remaining meringue to electric mixer, and rewhip until light, fluffy, and glossy. Fill a pastry bag with the meringue and a plain tip. On a parchment-lined baking sheet, assemble the boxes by piping the meringue along edges of bottom square and piping meringue between side rectangles. Change the tips, and pipe out a decorative pattern on the outside joints to hide your work. Do not attach the top of box.
  • Return the baking sheet to the oven, and bake until the second piping of meringue is hard and dry, about 45 minutes. Remove from oven, and let cool completely.
  • Scoop the sorbet into each box, and serve with top to the side or placed over sorbet.

AUTUMN BUTTERNUT SQUASH CASSEROLE



Autumn Butternut Squash Casserole image

A delicious streusel topped butternut squash casserole with sauteed apples! Can be prepared ahead. Keep streusel topping separate until ready to bake.

Provided by RMartino

Categories     Side Dish     Casseroles     Squash Casserole Recipes

Time 1h

Yield 10

Number Of Ingredients 14

4 cups mashed, cooked butternut squash
¼ cup butter, softened
1 tablespoon brown sugar
¼ teaspoon salt
1 pinch ground black pepper
1 ½ tablespoons butter
6 cups peeled and sliced Red Delicious apples
¼ cup white sugar
⅓ cup all-purpose flour
⅓ cup rolled oats
⅓ cup firmly packed brown sugar
¼ teaspoon ground cinnamon
¼ cup butter
¼ cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter or spray a 3-quart casserole dish with cooking spray.
  • Stir butternut squash, 1/4 cup softened butter, 1 tablespoon brown sugar, salt, and pepper together in a bowl.
  • Melt 1 1/2 tablespoons butter in a large skillet over medium heat; stir in apples and white sugar. Cover skillet and simmer over low heat until apples are barely tender, 5 to 10 minutes.
  • Whisk flour, oats, 1/3 cup brown sugar, and cinnamon together in a bowl. Cut 1/4 cup butter into flour mixture using a pastry blender until mixture resembles coarse crumbs; stir in pecans.
  • Spread apple mixture into the prepared casserole dish. Spoon butternut squash mixture over apples; sprinkle with topping.
  • Bake in the preheated oven until bubbling and lightly browned, about 25 minutes.

Nutrition Facts : Calories 265.5 calories, Carbohydrate 38 g, Cholesterol 29 mg, Fat 13.3 g, Fiber 4.8 g, Protein 2.1 g, SaturatedFat 7.2 g, Sodium 142.5 mg, Sugar 23 g

MERRITT'S BUTTERNUT SQUASH GRATIN



Merritt's Butternut Squash Gratin image

Slightly sweet golden squash is topped with a savory herbed cheese-breadcrumb topping. It's been my signature dish every Thanksgiving for the last 12 years. It takes a bit of work, but it is so, so worth it. Your guests will ask you for the recipe, so be prepared.

Provided by Merrittorious

Categories     Side Dish     Vegetables     Squash

Time 2h5m

Yield 12

Number Of Ingredients 12

3 tablespoons butter
1 yellow onion, diced
2 cloves garlic, minced
1 (2 1/2 pound) butternut squash - peeled, seeded, and cut into 3/4-inch chunks
1 teaspoon brown sugar
1 cup chicken broth
8 ounces shredded Gruyere cheese
8 ounces shredded extra-sharp Cheddar cheese
1 cup dry bread crumbs
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  • Melt the butter in a large skillet over medium heat. Stir in the onions and garlic; cook until the onions soften and turn golden brown, about 10 minutes. Add the butternut squash and brown sugar. Continue cooking and stirring until the butternut squash begins to brown on the edges, but is still somewhat firm in the center, about 10 minutes more. Scrape the squash into the prepared baking dish, and pour in the chicken broth. Wrap tightly with aluminum foil.
  • Bake in the preheated oven until the liquid has been absorbed and the squash is tender, 45 to 50 minutes. Toss together the Gruyere cheese, Cheddar cheese, bread crumbs, thyme, and rosemary in a bowl until evenly combined. Remove the foil from the baking dish, and sprinkle the squash evenly with the cheese mixture. Sprinkle the Parmesan cheese on top. Return to the oven, and bake uncovered for 15 minutes more until the topping is lightly crunchy and brown.

Nutrition Facts : Calories 269 calories, Carbohydrate 19.9 g, Cholesterol 50.1 mg, Fat 16 g, Fiber 2.5 g, Protein 13.3 g, SaturatedFat 9.1 g, Sodium 395.2 mg, Sugar 3.6 g

NOVEMBER HARVEST CASSEROLE



November Harvest Casserole image

This casserole is perfect for Thanksgiving or any other fall meal. The sweetness of the squash and the potatoes are a pleasant combination. I make this recipe with apple Gouda chicken sausages from Costco® but any other chicken sausage will do the trick. I originally created this recipe by combining extras in the fridge that needed to be cooked. Now, it is a staple in our home and everyone loves it!

Provided by crystallynn

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h45m

Yield 12

Number Of Ingredients 9

1 butternut squash, halved and seeded
2 sweet potatoes, halved lengthwise
2 ¾ cups water
¼ teaspoon salt
1 ½ cups whole grain couscous
5 links precooked apple chicken sausage, sliced into rounds
1 green bell pepper, diced
½ cup diced green onion
1 (12 ounce) package shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place butternut squash and sweet potatoes cut-side down on the baking sheet.
  • Bake in the preheated oven until softened, about 30 minutes. Cool until easily handled, 5 to 10 minutes. Scoop flesh out of the skins; place in a 9x13-inch casserole dish.
  • Bring water and salt to a boil in a small saucepan. Stir in couscous; simmer over medium-high heat until couscous is soft, about 5 minutes. Drain excess water.
  • Stir couscous, sausage, green bell pepper, and green onion into the casserole dish. Sprinkle mozzarella cheese on top. Cover casserole dish tightly with aluminum foil.
  • Bake in the preheated oven until hot and bubbly, 30 to 40 minutes.

Nutrition Facts : Calories 308.6 calories, Carbohydrate 40.9 g, Cholesterol 61.5 mg, Fat 9.7 g, Fiber 6.5 g, Protein 17.5 g, SaturatedFat 4.3 g, Sodium 396.2 mg, Sugar 3.9 g

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Top Asked Questions

How to harvest butternut squash?
How to Harvest Butternut Squash. When picking butternut squash, carefully cut the fruit from the vine with a sharp knife. Make sure about 2 inches of stem is still attached to the squash. Short stems or no stems at all invite bacteria in through the temporary soft spot where the stem once was. Fruits that have been bruised,...
How to cook butternut squash in the oven?
1. Preheat oven to 425° F. 2. On a baking sheet, toss together the butternut squash, garlic, shallots, sage, olive oil, honey, and a pinch each of chili flakes, salt, and pepper. Bake 15 minutes, toss, then bake another 10-15 minutes, until the squash is tender.
What is butternut squash desserts?
Butternut squash has such a pleasant natural sweetness that only eating it in savory applications is a disservice. These butternut squash desserts, like butternut squash pie, butternut squash cookies, and butternut squash muffins, are proof that vegetables can work in desserts.
Can you freeze butternut squash?
The frost can, and probably will, damage the butternut squash. For this reason, you should harvest the unripe squash instead of leaving it in the cold. The morning before the predicted first frost harvest the unripe butternut squashes, paying attention to leave several inches of the stem attached to the fruit.

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