Butternut Squash Puree With Orange And Ginger Recipes

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BUTTERNUT SQUASH PUREE WITH ORANGE AND GINGER



Butternut Squash Puree With Orange and Ginger image

Provided by Molly O'Neill

Categories     dinner, easy, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

1 medium-size butternut squash, peeled and cut into 1/2-inch cubes
1 1/2 teaspoons grated fresh ginger
1 teaspoon grated orange rind
1 teaspoon salt, plus more to taste
Freshly ground pepper to taste

Steps:

  • Place the squash in a medium-size saucepan and cover with cold water. Place over medium-high heat and bring to a boil. Reduce heat and simmer until tender, about 10 minutes. Drain well.
  • Place the squash in a food processor with the ginger and orange rind. Process until smooth. Add salt and pepper. Divide among 4 plates and serve immediately.

Nutrition Facts : @context http, Calories 58, UnsaturatedFat 0 grams, Carbohydrate 15 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 294 milligrams, Sugar 3 grams

BUTTERNUT SQUASH PURéE WITH ORANGE, GINGER, AND HONEY



Butternut Squash Purée with Orange, Ginger, and Honey image

Categories     Citrus     Ginger     Vegetable     Side     Bake     Thanksgiving     Butternut Squash     Fall     Honey     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 10

Nonstick vegetable oil spray
5 pounds butternut squash, each cut in half lengthwise, seeded (about 2 very large)
1/4 cup (1/2 stick) butter
2 tablespoons frozen orange juice concentrate, thawed
2 tablespoons honey
2 tablespoons minced peeled fresh ginger
1 teaspoon grated orange peel
1 teaspoon grated lemon peel
3/4 teaspoon ground cinnamon
1/2 teaspoon (scant) ground allspice

Steps:

  • Preheat oven to 375°F. Spray large baking sheet with nonstick spray. Place squash, cut side down, on prepared sheet. Bake until squash are very tender when pierced with fork, about 50 minutes. Cool slightly. Scoop out pulp from squash and place in processor. Using on/off turns, puree pulp until smooth. Transfer squash puree to bowl.
  • Combine butter, orange juice concentrate, honey, ginger, and orange peel in heavy small saucepan. Boil until mixture is reduced to 1/3 cup, about 3 minutes. Stir mixture into squash puree. Mix in lemon peel, cinnamon, and allspice. Season generously with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat, stirring often, or cover with plastic wrap and microwave on high until heated through, about 5 minutes.) Transfer to bowl and serve.

PUREED BUTTERNUT SQUASH SOUP



Pureed Butternut Squash Soup image

This Pureed Butternut Squash Soup has pureed butternut squash along with onions, ginger, and garlic for a smooth, creamy texture. Whip up this soup recipe on the next chilly day.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 45m

Number Of Ingredients 9

2 tablespoons butter
1 small onion, chopped
1 piece (2 inches) fresh ginger, peeled and chopped
2 garlic cloves, chopped
2 3/4 pounds small butternut squash, prepared and cut into 3/4-inch cubes
1/4 cup fresh orange juice
Coarse salt and ground pepper
Sour cream, (optional)
Spicy Pumpkin Seeds

Steps:

  • Melt butter in a large saucepan over medium heat. Cook onion until fragrant, about 2 minutes. Add ginger, garlic, and squash; cook, stirring occasionally, until fragrant, 6 to 8 minutes. Stir in 4 cups water. Bring to a boil; reduce heat. Simmer until squash is tender, 20 minutes.
  • Puree soup in 2 batches. When blending hot foods, allow the heat to escape to prevent splattering. Remove the cap from the hole of the blender's lid, and cover with a dish towel. Stir in juice and 1 1/2 teaspoons salt. Serve hot, with sour cream, pepper, and pumpkin seeds, if desired.

Nutrition Facts : Calories 185 g, Fat 6 g, Fiber 9 g, Protein 3 g

ROASTED BUTTERNUT SQUASH PUREE



Roasted Butternut Squash Puree image

This is very easy and healthy. It tastes like pumpkin pie!

Provided by ChristinaB

Categories     Side Dish     Vegetables     Squash

Time 1h

Yield 4

Number Of Ingredients 3

1 large butternut squash, halved and seeded
salt and ground black pepper to taste
2 cups chicken stock

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Place squash on a baking sheet, flesh-side up.
  • Roast in the preheated oven until tender and slightly brown, 45 minutes to 1 hour. Cool until easily handled.
  • Scoop flesh into a food processor; pulse until smooth. Add chicken stock, 1/4 cup at a time, while continuing to pulse, until smooth. Season puree with salt and pepper.

Nutrition Facts : Calories 158.5 calories, Carbohydrate 40.3 g, Cholesterol 0.4 mg, Fat 0.6 g, Fiber 6.8 g, Protein 3.7 g, SaturatedFat 0.2 g, Sodium 395.2 mg, Sugar 7.8 g

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

HONEY ORANGE BUTTERNUT SQUASH



Honey Orange Butternut Squash image

Categories     Side     Steam     Vegetarian     Quick & Easy     Low Cal     High Fiber     Low Sodium     Orange     Butternut Squash     Fall     Healthy     Honey     Gourmet

Yield Serves 2

Number Of Ingredients 5

a 1-pound butternut squash, peeled, halved lengthwise, seeded, and cut into 3/4-inch pieces
1 tablespoon unsalted butter
2 teaspoons honey
1/4 teaspoon freshly grated orange zest, or to taste
2 tablespoons fresh orange juice

Steps:

  • In a steamer set over boiling water steam the squash, covered, for 5 to 6 minutes, or until it is just tender but not soft, and remove it from the steamer. In a skillet melt the butter with the honey, the zest, and the orange juice, stirring, add the squash and salt and pepper to taste, and cook the mixture over moderately low heat, stirring gently, for 1 to 2 minutes, or until the squash is coated well with the orange mixture.

GINGERED BUTTERNUT SQUASH



Gingered Butternut Squash image

I found this recipe in a magazine years ago and thought it was the best squash dish I'd ever tasted. When I serve it to guests, they always agree. -Fran Swartzentruber of Sebring, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 8

2 medium butternut squash, peeled, seeded and cubed
2 tablespoons butter
1 tablespoon maple syrup
2 tablespoons finely chopped crystallized ginger
3/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
2 tablespoons half-and-half cream

Steps:

  • Place squash in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-16 minutes or until tender. Drain. , In a large bowl, beat squash with butter and syrup. Beat in the ginger, salt, pepper and nutmeg. Gradually add cream until blended. Transfer to a serving bowl; serve immediately.

Nutrition Facts : Calories 180 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 349mg sodium, Carbohydrate 36g carbohydrate (11g sugars, Fiber 9g fiber), Protein 3g protein. Diabetic Exchanges

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Top Asked Questions

How do you make squash puree with orange juice?
Combine butter, orange juice concentrate, honey, ginger, and orange peel in heavy small saucepan. Boil until mixture is reduced to 1/3 cup, about 3 minutes. Stir mixture into squash puree. Mix in lemon peel, cinnamon, and allspice.
How to cook butternut squash puree?
The most difficult part of making the puree is cutting the squash, because of its tough skin. Take your time and cut the butternut squash in half lengthwise, then scoop out the seeds and strings. Place the squash on a cookie sheet with the cut side up. Roast it in the oven at 375 F until it becomes soft.
How to make Butternut squash soup with ginger and orange?
Tips for making Butternut Squash Soup with Ginger and Orange. First, cut the squash into cubes and roast it in the oven while you sauté onions and garlic. Then, add the roasted cubes to the soup pot along with ginger, orange juice and broth. Simmer to allow the flavours to blend, then purée in a blender until velvety smooth.
What do you put in your butternut squash sauce?
I’ll sauté a chopped shallot and garlic in a large saucepan, add a can of butternut squash purée, then season with salt, pepper, and nutmeg. From there, I spoon the sauce onto my favorite pasta or onto a blank pizza crust. It’s easy, comforting, and nourishing.

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