Butternut Squash With Minted Green Peas Butternut Squash Americaine Recipes

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BUTTERNUT SQUASH WITH MINTED GREEN PEAS (BUTTERNUT SQUASH AMERICAINE)



Butternut Squash with Minted Green Peas (Butternut squash americaine) image

Provided by Craig Claiborne And Pierre Franey

Categories     side dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 9

2 butternut squash, about one and one-half pounds each
2 tablespoons melted butter
1/4 cup brown sugar
1 teaspoon powdered ginger
1 10-ounce package frozen, small green peas
1 tablespoon butter
2 teaspoons chopped fresh mint or 1 teaspoon dried
Salt, if desired
Freshly ground pepper

Steps:

  • Preheat oven to 275 degrees.
  • Split the squash, lengthwise or crosswise, in half. Scrape out and discard the seeds. Cut off a thin slice from the bottom of each half so that it will rest firmly upright in a pan.
  • Brush the rims and cavity of each squash with the melted butter.
  • Blend the sugar and ginger and sprinkle each half, rim and cavity, with equal portions of the mixture. Arrange the halves on a baking sheet and bake one hour.
  • Meanwhile, put the peas into a sieve and run hot water over them for 15 seconds or until defrosted. Put the peas in a small skillet. Add the one tablespoon butter, mint, salt and pepper to taste. Cook briefly until heated throughout. Do not overcook. Fill the squash halves with the peas and serve immediately.

Nutrition Facts : @context http, Calories 301, UnsaturatedFat 3 grams, Carbohydrate 54 grams, Fat 9 grams, Fiber 10 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 1008 milligrams, Sugar 19 grams, TransFat 0 grams

ROASTED SQUASH WITH MINT AND TOASTED PUMPKIN SEEDS



Roasted Squash with Mint and Toasted Pumpkin Seeds image

Use butternut squash or a small, firm cooking pumpkin such as a sugar pumpkin for the best results.

Provided by Susan Spungen

Categories     Appetizer     Side     Roast     Thanksgiving     Low Fat     Vegetarian     Low Cal     Dinner     Lunch     Mint     Squash     Butternut Squash     Fall     Winter     Healthy     Low Cholesterol     Vegan     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 6

2 medium acorn or butternut squash or small sugar pumpkins (about 3 pounds total)
4 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1/4 cup shelled pumpkin seeds (pepitas)
1 tablespoon aged balsamic vinegar
1/4 cup fresh mint leaves, torn

Steps:

  • Preheat oven to 425°F. Cut squash into 1 1/2"-thick wedges, leaving skin on. Scrape off seeds and strings with a large spoon and discard. Coat wedges with 3 tablespoons oil and season with salt and pepper. Lay wedges cut side down on a large rimmed baking sheet. Roast, carefully turning halfway through, until golden brown on both sides, about 30 minutes.
  • Heat remaining 1 tablespoon oil in a small skillet over medium-high heat. Add pumpkin seeds and cook, swirling pan often, until seeds are puffed and brown but still have a bit of green, 4-5 minutes. Transfer seeds to paper towels to drain. Sprinkle with salt. DO AHEAD: Squash and toasted pumpkin seeds can be made 4 hours ahead. Let stand separately at room temperature. Rewarm squash before serving.
  • Transfer squash to a large platter and drizzle with balsamic vinegar. Sprinkle squash with torn mint leaves and toasted pumpkin seeds.

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