Butternutsquashcoleslawwithhoneygoatcheesedressing Recipes

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BUTTERNUT SQUASH COLESLAW WITH HONEY GOAT CHEESE DRESSING



Butternut Squash Coleslaw with Honey Goat Cheese Dressing image

Provided by Tyler Florence

Time 15m

Yield 4 servings

Number Of Ingredients 11

4 ounces fresh creamy goat cheese, room temperature
1 1/2 tablespoons honey
3 tablespoons extra-virgin olive oil
2 teaspoons apple cider vinegar
1/2 lemon, juiced
Kosher salt and freshly ground black pepper
1 medium butternut squash
1/2 cup dried cranberries
1/2 cup toasted walnuts
2 tablespoons chopped parsley leaves
Special equipment: mandoline

Steps:

  • In a large mixing bowl, combine goat cheese, honey, olive oil, vinegar, lemon juice and season with salt and plenty of freshly ground black pepper. Stir well with a whisk until fully combined and creamy.
  • Remove the top narrow portion of the butternut squash and peel. Discard or use the bulb portion for something else. Using a mandoline or sharp knife, cut the peeled cylinder into fine long matchsticks (julienne). This should yield about 4 cups. Fold into the cheese dressing along with dried cranberries, walnuts and chopped fresh parsley.

BUTTERNUT SQUASH SLAW



Butternut Squash Slaw image

Provided by Damaris Phillips

Categories     side-dish

Time 45m

Yield 3 1/2 cups

Number Of Ingredients 9

2 tablespoons maple syrup
2 tablespoons vegetable oil
3 tablespoons sherry vinegar
1 pound butternut squash, peeled, grated on a box grater
1/2 bunch flat-leaf parsley, leaves chopped
2 tablespoons chopped dried cherries
1/4 cup sunflower seeds, toasted
Kosher salt and coarsely ground black pepper
Kosher salt and coarsely ground black pepper

Steps:

  • Whisk together the maple syrup, vegetable oil and sherry vinegar in a large bowl. Add the squash, parsley, dried cherries and sunflower seeds; toss well. Season to taste with salt and pepper. Let sit for 30 minutes at room temperature or 1 hour in the refrigerator before serving.

BROWN BUTTER AND SAGE BUTTERNUT SQUASH BAKE



Brown Butter and Sage Butternut Squash Bake image

Provided by Katie Lee Biegel

Categories     side-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 8

Nonstick cooking spray, for the baking pan
1 1/4 pounds butternut squash, cubed
6 tablespoons unsalted butter
1 medium onion, finely diced
2 tablespoons chopped fresh sage
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
10 to 15 butter crackers, such as Ritz, roughly crushed

Steps:

  • Preheat the oven to 375 degrees F. Spray a baking pan with nonstick cooking spray and place the squash in the pan.
  • Heat 1 tablespoon of the butter in a medium skillet over medium heat. Add the onion and cook until tender and translucent, 6 to 8 minutes. Transfer the onion to the pan with the squash.
  • Return the skillet to the heat and add the remaining 5 tablespoons butter. Heat until the butter melts and begins to brown, 3 to 4 minutes. (The butter will begin to separate and sizzle. Take care to let it gently brown rather than burn. If the butter burns, throw it out and try again.) Stir in the sage. Drizzle the butter mixture over the squash and sprinkle with the salt and pepper. Use a wooden spoon to toss the mixture until the squash is evenly coated with the browned butter.
  • Bake until the squash is tender and beginning to brown around the edges, about 1 hour. Remove from the oven and increase the temperature to 400 degrees F. Top the squash with the crackers and cook until the crackers are nicely golden brown, an additional 20 minutes.

CHEESY BUTTERNUT SQUASH CASSEROLE



Cheesy Butternut Squash Casserole image

Easy recipe that tastes great around Thanksgiving time....or year round if you don't mind frozen squash.

Provided by Samir and Anita

Categories     Vegetable

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 (8 ounce) box Stove Top stuffing mix
1 large butternut squash (1 family size frozen squash if fresh is not available)
1 large onion (chopped)
1 (8 ounce) can cream of mushroom soup
1 chicken bouillon cube
16 ounces sour cream
2 cups cheddar cheese (Add according to taste)
4 ounces breadcrumbs (seasoned or unseasoned)
2 -3 tablespoons jalapenos (diced)

Steps:

  • Cut fresh squash into chunks.
  • Put squash in boiling water. Add salt and pepper to water (add accordingly). Boil for 10-12 minutes.
  • Preheat oven 350 degrees.
  • In a large mixing bowl, add stuffing, onions, cream of mushroom, sour cream, jalepenos. In a small bowl, mix 1 bouillon cube with enough water that it dissolves well. Add bouillon mixture to the other ingredients. Finally, add the cheese by the handful. Make sure the mixture blends smoothly.
  • Smash up the squash and drain most of the juices that are released from the squash. Add to other ingredients and mix.
  • Pour mixture into a large pre-greased (spray with cooking spray) baking tray and spread evenly.
  • Pour enough breadcrumbs to cover entire mixture.
  • Put in oven for 25 minutes. All cheese should be melted.
  • Enjoy!

Nutrition Facts : Calories 690.1, Fat 34.1, SaturatedFat 19.5, Cholesterol 75.1, Sodium 1393.3, Carbohydrate 78.1, Fiber 7, Sugar 11.4, Protein 21.8

BUTTERSCOTCH SQUARES



Butterscotch Squares image

This is a recipe I acquired when I was a teen, from a neighbor. It is always well accepted when I take it to a potluck.

Provided by Graymare47 252632

Categories     Bar Cookie

Time 50m

Yield 24 serving(s)

Number Of Ingredients 8

1/2 cup butter
2 cups brown sugar
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/2 teaspoon vanilla extract
1 cup walnuts, broken

Steps:

  • Sift dry ingredients.
  • Melt butter and add brown sugar. Stir over low heat, until sugar has melted. Remove from heat and add dry ingredients. Add eggs and vanilla; stir in walnuts.
  • Spread in an ungreased 9" x 13" baking pan and bake at 300° for 25-30 minutes.

Nutrition Facts : Calories 170.3, Fat 7.5, SaturatedFat 2.9, Cholesterol 25.7, Sodium 123.8, Carbohydrate 24.8, Fiber 0.5, Sugar 18, Protein 2.1

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