Butternutsquashflatbreadwithcheddarandpinenuts Recipes

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BUTTERNUT, ARUGULA AND PINE NUT SALAD



Butternut, Arugula and Pine Nut Salad image

Provided by Food Network

Number Of Ingredients 9

1 butternut squash, approximately 2 1/4 pounds
1 teaspoon kosher salt or 1/2 teaspoon table salt
1 teaspoon ground turmeric
1 teaspoon ground ginger
1/3 cup golden raisins
1/4 cup water, from a freshly boiled kettle
1 teaspoon sherry vinegar
4 ounces (about 3 cups) arugula and other salad leaves
1/3 cup pine nuts, toasted

Steps:

  • 2 tablespoons cold-pressed canola oil or olive oil, plus 2 tablespoons for dressing;
  • 1. Preheat the oven to 400 degrees F. Don't bother to peel, but halve and seed the butternut squash, cut into 1/2-inch-thick slices, then cut each slice into four.
  • 2. Put the butternut pieces in a bowl with the salt, spices and 2 tablespoons oil and smoosh them about, then tip onto a lipped baking sheet (lined with aluminum foil). Don't clean the bowl yet.
  • 3. Cook the squash for 30 to 40 minutes. Check to see if it is cooked through by the time the half hour's up by piercing with a fork; some squashes cook faster than others.
  • 4. Add the golden raisins to the spice-smeared bowl and cover with the freshly boiled water; once cooled, whisk in the vinegar and the 2 tablespoons oil that remain.
  • 5. Put half of the salad leaves over a large plate or bowl and arrange the butternut pieces on top. Sprinkle with the remaining salad leaves and the toasted pine nuts. Scrape the raisin-studded dressing out of the bowl to dribble over it all and toss gently before serving.
  • ;

BUTTERNUT SQUASH GRATIN WITH ROSEMARY BREADCRUMBS



Butternut Squash Gratin with Rosemary Breadcrumbs image

Categories     Side     Bake     Thanksgiving     Dinner     Buffet     Casserole/Gratin     Cheddar     Rosemary     Butternut Squash     Fall     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 10 servings

Number Of Ingredients 11

1/4 cup (1/2 stick) unsalted butter
4 cups thinly sliced onions (about 1 pound)
2 1/2 pounds butternut squash, peeled, seeded, cut into 1/2-inch cubes
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup canned low-salt chicken broth
2 cups fresh breadcrumbs made from soft white bread
2 cups (packed) grated sharp white cheddar cheese
1 1/2 tablespoons chopped fresh rosemary
1/2 teaspoon dried thyme

Steps:

  • Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Melt butter in heavy large skillet over medium-high heat. Add onions; sauté until onions are light golden, about 8 minutes. Add squash; sauté 4 minutes. Sprinkle sugar, salt and pepper over vegetables; sauté until onions and squash begin to caramelize, about 5 minutes.
  • Spread vegetable mixture in prepared dish. Pour chicken broth over. Cover tightly with foil and bake 45 minutes. (Squash mixture can be made 1 day ahead. Cool, then cover and refrigerate. Reheat in 350°F oven until heated through, about 10 minutes.)
  • Increase oven temperature to 400°F. Mix breadcrumbs, cheese, rosemary and thyme in medium bowl. Sprinkle over gratin. Bake uncovered until top is golden brown and crisp, about 30 minutes.

BAKED BUTTERNUT SQUASH WITH TOMATOES AND PINE NUTS



Baked Butternut Squash with Tomatoes and Pine Nuts image

Categories     Tomato     Side     Bake     Thanksgiving     Vegetarian     Feta     Pine Nut     Butternut Squash     Fall     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 11

1 large butternut squash (3 1/2 pounds)
1/4 cup olive oil
1/4 cup water
2 medium onions, halved lengthwise, then thinly sliced crosswise
2 garlic cloves, finely chopped
1 (14 1/2- to 15-ounce) can diced tomatoes, including juice
2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano, crumbled
1/8 teaspoon ground allspice
1/4 pound crumbled feta (scant 1/4 cup)
1/3 cup pine nuts, toasted
Accompaniment: extra-virgin olive oil

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • Cut off and peel neck of squash, then cut neck crosswise into 1/2-inch-thick rounds (reserve round portion for another use). Season both sides of slices with salt and pepper. Heat 2 tablespoons oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook squash, in batches if necessary, until browned, 3 to 4 minutes per side. Add water to skillet and cook squash, covered, over moderately low heat until tender, about 5 minutes. Gently transfer squash with a spatula to a 2-quart gratin or other shallow baking dish, overlapping slices if necessary, then pour any juices from pan over squash.
  • Cook onions and garlic in remaining 2 tablespoons oil in skillet over moderate heat, stirring frequently, until soft, about 8 minutes. Stir in tomatoes with juice, oregano, allspice, and salt and pepper to taste and simmer 3 minutes.
  • Cover squash with tomato mixture and crumble feta on top, then sprinkle with nuts.
  • Bake gratin until heated through and cheese is softened, about 10 minutes.
  • Serve gratin drizzled with oil.

BUTTERNUT SQUASH FLAT BREAD WITH CHEDDAR AND PINE NUTS



Butternut Squash Flat Bread With Cheddar and Pine Nuts image

From Real Simple magazine. Recommended to serve with an arugula salad topped with oil, salt, and pepper.

Provided by Keee8698

Categories     Vegetable

Time 45m

Yield 1 flat bread, 4 serving(s)

Number Of Ingredients 10

1 lb pizza dough, thawed if frozen
cornmeal
1 lb butternut squash, peeled, seeded, and sliced 1/4 inch thick
1/2 red onion, thinly sliced
1/4 cup pine nuts
1 tablespoon fresh thyme leave
1 tablespoon olive oil
kosher salt
black pepper
1 1/2 cups extra-sharp cheddar cheese, grated (6 oz)

Steps:

  • Heat oven to 400°F Shape the dough into a large oval and place on a cornmeal-dusted baking sheet.
  • In a large bowl, toss the squash, onion, pine nuts, thyme, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Scatter over the dough and sprinkle with the cheese.
  • Bake until golden brown and crisp, 25-30 minutes.

Nutrition Facts : Calories 343.4, Fat 25.7, SaturatedFat 11.3, Cholesterol 52, Sodium 312.8, Carbohydrate 16.5, Fiber 2.9, Sugar 3.6, Protein 14.8

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