TWICE-BAKED BUTTERNUT SQUASH
This simple sheet-pan squash is a show-stopping side your family will love. It's easy and delicious -- perfect for a big holiday dinner or a weeknight meal.
Provided by Food Network Kitchen
Categories side-dish
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F. Put the squash and potatoes on a baking sheet. Brush the squash with half of the oil and toss the sweet potatoes with the other half, then sprinkle with salt and pepper. Turn the squash and sweet potatoes flesh-side down on the baking sheet and poke the skin of the squash all over with a fork. Roast until the squash flesh is very soft and golden brown and the potatoes are cooked through when poked with a knife, 1 hour 10 minutes to 1 hour 30 minutes.
- Turn the oven to broil. Scoop out the flesh of the sweet potatoes and put it in a bowl (discard the skins). Scoop the flesh out of the squash, leaving a 1/2-inch border of flesh around the edges, and add it to the bowl along with the heavy cream, butter, 2 teaspoons salt and a few grinds of black pepper. Mash with a potato masher until it is smooth, creamy and resembles mashed potatoes. Put the squash skins back on the baking sheet and divide the filling evenly between the cavities. Top with the goat cheese, then broil until the cheese is bubbly and just beginning to turn brown, 1 to 2 minutes. Sprinkle the scallions and pepitas over tops before serving.
Nutrition Facts : Calories 325, Fat 22 grams, SaturatedFat 10 grams, Cholesterol 41 milligrams, Sodium 435 milligrams, Carbohydrate 42 grams, Fiber 7 grams, Protein 6 grams, Sugar 8 grams
BUTTERNUT MAC-N-CHEESE
When Kim Quay needed a name for her catering and prepared food business, in Morrisville, Pa., her mother suggested Comfort Food. Ms. Quay, whose menu is based on whatever foods the local farmers happen to be providing, thought the name was apt. She likes to take traditional foods and recreate them based on the season and the produce that is available. Adding pureed butternut squash to this dish cuts the cheese in half but adds more flavor. Ms. Quay said it's one of her most popular fall dishes. "We sell so much of that, and you don't have to feel as bad eating it,'' she said. "You might not want to eat it every single day, but you're still lowering the guilt factor.''
Provided by Tara Parker-Pope
Categories sauces and gravies, side dish
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Roast the butternut squash. Preheat oven to 375 degrees. Cut squash in half lengthwise; remove seeds. Place in roasting pan and drizzle with olive oil. Place in oven and cook until soft all the way through, about 1 hour. Set aside until cool. When cooled, remove skin and place in food processor. Purée until smooth.
- Make cheese sauce. Melt butter in saucepan. Add flour. Stir to make a roux and cook 3 minutes, stirring the entire time. Add 3 cups milk and stir until thickened. Add the rest of the milk and bring to a boil, stirring occasionally. Add shredded cheese and stir until melted. Season with salt and pepper.
- To assemble the dish: Place cooked elbow macaroni in bowl. Pour half of the cheese sauce over and add puréed, roasted butternut squash. Fold together. If it seems too dry, add the rest of the cheese sauce. Place in an ovenproof dish and heat for 15 minutes at 325 degrees.
Nutrition Facts : @context http, Calories 517, UnsaturatedFat 9 grams, Carbohydrate 58 grams, Fat 24 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 12 grams, Sodium 768 milligrams, Sugar 11 grams, TransFat 1 gram
MACARONI AND CHEESE WITH BUTTERNUT SQUASH
Ricotta and pureed Butternut squash add extra creaminess to this new Macaroni and Cheese-a favorite comfort-food.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.
- Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan.
- Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture.
- Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more. Serve immediately.
Nutrition Facts : Calories 350 g, Cholesterol 18 g, Fat 6 g, Fiber 2 g, Protein 16 g, Sodium 505 g
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