BUTTERNUT SQUASH POSOLE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Stir in the chili powder. Add the squash, poblano, oregano, cumin, garlic and 1/2 teaspoon salt and cook, stirring frequently, until the poblano softens slightly, about5 minutes. Add 5 cups water, the tomato puree and 1/2 teaspoon salt; cover and bring to a simmer. Uncover and cook until the squash is tender, about 15 minutes, adding the hominy during the last 2 minutes of cooking.
- Season the posole with salt and divide among bowls. Top with the avocado and salsa and sprinkle with oregano. Serve with chips.
Nutrition Facts : Calories 415 calorie, Fat 16 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 1451 milligrams, Carbohydrate 76 grams, Fiber 17 grams, Protein 9 grams
ROASTED BUTTERNUT SQUASH COMBO
Crisp, colorful red bell pepper pairs well with tender chunks of butternut squash in a one-dish vegetable casserole.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. Spray 13x9-inch pan with cooking spray. In large bowl, mix all ingredients until squash and bell pepper are coated. Spread in pan.
- Roast uncovered 25 to 30 minutes, stirring once, until squash is tender.
Nutrition Facts : Calories 60, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 3 g, TransFat 0 g
BUTTERNUT SQUASH HOMINY SOUP
This dish was inspired by traditional posole, but it's vegetarian. To make it vegan, skip the sour cream.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large wide pot or Dutch oven over medium-high heat. Add the red onion and cook, stirring, until softened, 3 to 5 minutes. Add the squash, 2 teaspoons cumin, 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the squash is well coated, 3 to 5 minutes.
- Put the chipotle and adobo sauce in a blender with 1/2 cup corn and 2 cups water; blend until smooth. Transfer the chipotle puree to the pot, along with 4 cups water, the hominy and black beans. Cover, increase the heat to high and bring to a boil. Uncover, adjust the heat to maintain a fast simmer and cook until the squash is tender and the soup has thickened slightly, 20 to 25 minutes.
- Meanwhile, thin the sour cream with 2 to 3 teaspoons water. Thinly slice the radishes for topping.
- Remove the soup from the heat and add the remaining 3/4 cup corn, the arugula and remaining 1/4 teaspoon cumin. Stir just to heat the corn and wilt the arugula; season with salt and pepper. Divide among bowls; drizzle with the sour cream and top with the radishes.
BUTTERNUT SQUASH WITH HOMINY, CORN AND BELL PEPPERS
Categories Pepper Vegetable Side Sauté Thanksgiving Vegetarian Quick & Easy Corn Bell Pepper Fall Hominy/Cornmeal/Masa Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 7
Steps:
- Melt 2 tablespoons butter in heavy large skillet over medium heat. Add red and green bell peppers; sauté until tender, about 5 minutes. Add squash; stir to blend. Cover; cook until squash is almost tender, stirring occasionally, about 10 minutes. Stir in hominy and corn. Cover; cook until corn is tender, stirring frequently, about 5 minutes. Season with salt and pepper. Mix in cilantro and remaining 1 tablespoon butter. Transfer to bowl; serve.
SWEET SAUSAGE, BUTTERNUT SQUASH & BELL PEPPER PACKETS
I got this recipe from one of those grocery store cookbooks (Betty Crocker) I think. If you are a butternut squash fan...this one is for you!
Provided by Shae2138
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare grill for about medium heat.
- In large bowl mix up sausage pieces, squash pieces,peppers and onions.
- Combine syrup, orange juice, salt and pepper and mix well.
- Divide sausage, squash,peppers and green onion onto four large pieces of heavy duty aluminum foil (big enough square to make a foil"packet" out of) Equally pour syrup mixture over each sausage packet.
- Fold up packets with a tight seal, leaving a little room for heat expansion.
- Put packets on grill over medium heat for approximately 35-40 minutes, or until squash is tender.
- If your seal is tight enough, using oven mitts, rotate the packets a few times throughout cooking to"coat" the ingredients inside with the syrup mixture.
- If you can't, you can baste everything when you open them.
- To check sqaush for tenderness, I will just cut a small opening in the foil big enough to poke a fork in and test a squash cube.
- BE CAREFUL of the steam!
Nutrition Facts : Calories 633.9, Fat 36.4, SaturatedFat 12.9, Cholesterol 77.4, Sodium 1867.1, Carbohydrate 51.6, Fiber 6, Sugar 19.8, Protein 28.4
HOMINY AND SQUASH SALAD
Provided by Molly O'Neill
Categories weekday, salads and dressings, side dish
Time 30m
Yield 6 cups
Number Of Ingredients 10
Steps:
- Peel the squash and cut into1/2-inch dice. Place in a saucepan with the water and steam for 5 minutes until soft, but not mushy. Remove, drain and cool.
- Combine the hominy, minced pepper and the cooked squash. Add the chili powder, Tabasco sauce and salt, and cool the mixture for one hour in the refrigerator. Stir in the oil, coriander leaves and scallions. If well covered and refrigerated, the salad will keep for up to one week. It can be served cold, or reheated in a skillet.
Nutrition Facts : @context http, Calories 188, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 8 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 599 milligrams, Sugar 6 grams
ROASTED BUTTERNUT SQUASH AND CORN SALAD WITH CRANBERRIES AND CILANTRO
Perfect side dish for fall, may be served warm or cold. Also note that it is gluten-free!
Provided by devaroni
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange butternut squash into a single layer onto a baking pan. Drizzle 1 tablespoon olive oil on top. Wrap each ear of corn in aluminum foil.
- Bake in the preheated oven until squash is tender, about 15 minutes. Continue cooking corn until charred, about 15 minutes more.
- Cut corn kernels off cob; place in a container with the butternut squash.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add red onion; cook and stir until softened and translucent, about 5 minutes. Add cranberries; cook and stir until soft and slightly plump, 5 to 7 minutes. Transfer onion and cranberries to the squash mixture.
- Combine the remaining 2 tablespoons olive oil, lemon juice, chile paste, garlic powder, vinegar, and paprika in a bowl. Toss with the cranberry-squash mixture. Mix cilantro into the salad.
Nutrition Facts : Calories 196.8 calories, Carbohydrate 30.9 g, Fat 9.9 g, Fiber 4 g, Protein 2.6 g, SaturatedFat 1.6 g, Sodium 60.7 mg, Sugar 11.8 g
CHICKEN BUTTERNUT SQUASH POSOLE
This is quick to put together and smells great while cooking! You can have fun with different types of salsas to add different flavor profiles! Cheese, green onions, and cilantro can be used as garnish, if desired.
Provided by dthron
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 8h15m
Yield 8
Number Of Ingredients 9
Steps:
- Combine chicken, butternut squash, red beans, hominy, chicken broth, salsa, beer, and Mexican oregano in a slow cooker.
- Cook on Low for 7 1/2 hours (or on High for 3 1/2 hours). Stir cream into soup and continue cooking for 30 minutes more.
Nutrition Facts : Calories 327.1 calories, Carbohydrate 41.7 g, Cholesterol 54.2 mg, Fat 8.5 g, Fiber 9.6 g, Protein 21.3 g, SaturatedFat 4.1 g, Sodium 913 mg, Sugar 6.8 g
BUTTERNUT SQUASH AND RED PEPPER CASSEROLE
Categories Pepper Vegetable Bake Vegetarian Butternut Squash Fall Gourmet
Yield Serves 6 as a side dish
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- With a sharp knife cut squash crosswise into 2-inch-thick slices. Working with 1 slice at a time, cut side down, cut away peel and seeds and cut squash into 1-inch cubes (about 9 cups).
- In a large bowl stir together squash, bell pepper, oil, garlic, herbs, black pepper, and salt to taste. Transfer mixture to a 2- to 2 1/2-quart gratin dish or other shallow baking dish and sprinkle evenly with Parmesan.
- Bake casserole in middle of oven until squash is tender and top is golden, about 1 hour.
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