Curried Baked Buttercup Squash Recipes

ROASTED BUTTERCUP SQUASH

Roasted Buttercup Squash image

Buttercup squash turns sweet and creamy when roasted. You can find it at your supermarket and local farmers markets during September and October. If it's not available, you can substitute kabocha, red kuri or butternut varieties.

Provided by Food Network Kitchen

Categories side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 3

Ingredients

1 medium buttercup squash (about 2 pounds), stemmed, seeded and cut into 1-inch wedges
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

Position an oven rack in the center of the oven and preheat to 425 degrees F.
Toss the squash with the oil, 2 teaspoons salt and 1/4 teaspoon pepper on a rimmed baking sheet until completely coated. Roast, tossing once halfway through, until the squash is tender and browned on the edges, 35 to 45 minutes.

CURRIED BUTTERNUT SQUASH SAUTé

Curried Butternut Squash Sauté image

Butternut squash and Granny Smith apples complement the complex curry spice in this simple side dish.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

2 teaspoons canola or olive oil
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 medium butternut squash (about 3 lb), peeled, seeded and cut into 1/2-inch pieces (about 3 cups)
2 medium Granny Smith apples, peeled, cut into 1/2-inch pieces (2 cups)
2 teaspoons packed brown sugar
1 1/2 teaspoons curry powder
1/4 teaspoon salt

Steps:

In 12-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 2 minutes, stirring occasionally, until onion is crisp-tender.
Add squash, apples, sugar, curry powder and salt. Cook and stir 1 minute. Reduce heat to medium-low; cover and cook 10 to 12 minutes, stirring occasionally, until squash is tender. If desired, garnish with fresh thyme.

Nutrition Facts : Calories 220, Carbohydrate 46 g, Cholesterol 0 mg, Fiber 11 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 17 g, TransFat 0 g

CURRIED WINTER SQUASH

Curried Winter Squash image

Here's a quick way to transform plain squash into a tasty dish full of antioxidants, including curry powder's curcumin - it's anti-cancer and protects your brain.

Provided by USA WEEKEND Jean Carper

Categories Side Dish Vegetables Squash

Time 15m

Yield 6

Number Of Ingredients 7

Ingredients

3 cups cooked, mashed winter squash
1 ½ tablespoons curry powder
2 tablespoons butter or trans fat-free margarine
2 tablespoons maple syrup
½ teaspoon salt, or to taste
¼ teaspoon cayenne pepper, or to taste
3 tablespoons sweetened coconut flakes, toasted

Steps:

In a medium bowl, combine first six ingredients. Microwave on high until heated through, about 5 minutes. Sprinkle on coconut, if desired. Serve.

Nutrition Facts : Calories 114.1 calories, Carbohydrate 17.1 g, Cholesterol 10.2 mg, Fat 5.5 g, Fiber 4.1 g, Protein 1.4 g, SaturatedFat 3.2 g, Sodium 230.3 mg, Sugar 9.5 g

CURRIED WINTER SQUASH

Curried Winter Squash image

Provided by Food Network Kitchen

Categories side-dish

Time 35m

Yield 2 servings

Number Of Ingredients 0

Ingredients

Steps:

Slice any squash in half, discard the seeds and cut into wedges. Brush all over with butter or oil and season the flesh with curry powder. Roast on a baking sheet at 400 until softened, about 30 minutes. Season with salt.

CURRIED BUTTERNUT SQUASH KABOBS

Curried Butternut Squash Kabobs image

These baked squash cubes pick up a mouthwatering grilled taste along with a mild curry butter flavor. The pretty orange side dish adds interest to more traditional summer entrees.-Mary E. Relyea, Canastota, New York

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 12 servings.

Number Of Ingredients 4

Ingredients

1 butternut squash (2 pounds), peeled, seeded and cut into 1-inch cubes
3 tablespoons butter, melted
1 teaspoon curry powder
1/4 teaspoon salt

Steps:

Place squash in a greased 13-in. x 9-in. baking dish. Combine the butter, curry powder and salt; drizzle over squash and toss to coat. , Bake, uncovered, at 450° for 20-25 minutes or until tender and lightly browned, stirring twice. Cool on a wire rack. , On 12 metal or soaked wooden skewers, thread squash cubes. Grill, covered, over medium heat for 3-5 minutes on each side or until heated through.

Nutrition Facts : Calories 42 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 69mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

CURRIED BUTTERCUP SQUASH AND APPLE SOUP

Curried Buttercup Squash and Apple Soup image

This hearty New England soup includes a buttercup squash base, apples and maple syrup for sweetness, and curry and cayenne pepper for hints of spice.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 19

Ingredients

1 1/2 cups sour cream
1/4 cup maple syrup
2 teaspoons salt, plus more to taste
1 cup pumpkin seeds, or pepitas, shelled
8 tablespoons (1 stick) unsalted butter, plus more for pan
2 buttercup or small butternut squash, sliced in half lengthwise
2 medium onions, roughly chopped
3 celery stalks, roughly chopped
3 medium carrots, roughly chopped
1/4 cup packed dark-brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon curry powder
1/4 teaspoon cayenne pepper
4 Macoun apples, peeled, cored, and roughly chopped
2/3 cup brandy
1/4 cup honey
Freshly ground black pepper

Steps:

Heat oven to 350 degrees. In a small bowl, whisk together sour cream, maple syrup, 2 tablespoons water, and a pinch of salt. Cover; refrigerate.
In another bowl, toss pumpkin seeds with 2 teaspoons salt. Spread evenly over baking pan. Toast in oven until seeds are golden and begin to pop, 7 to 10 minutes. Set aside.
Butter a 9-by-13-by-2-inch baking dish. Place squash, cut side down, and 1/2 cup water in dish. Bake until tender, about 1 hour. Let cool 45 minutes. Remove seeds, peel, and set aside.
In a large stockpot over medium-high heat, melt butter. Add onions, celery, and carrots; cook, stirring, until onions are translucent, about 10 minutes. Add brown sugar and spices; cook, stirring, 5 minutes. Add apples and brandy; cook 10 minutes. Add squash and 12 cups water; simmer 1 hour. Let cool 30 minutes. Puree in food processor until smooth. Add honey, salt, and pepper to taste; pulse to combine.
To serve, garnish with a dollop of maple cream, and sprinkle with pumpkin seeds.

CURRIED SQUASH

Curried Squash image

Categories Side Vegetarian Quick & Easy Coconut Spice Curry Squash Fall Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

2 1/2 pounds acorn squash
1 medium red onion, chopped
1 1/2 tablespoons corn or safflower oil
1 teaspoon black mustard seeds
1 1/2 teaspoons minced garlic
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander seeds
1/2 teaspoon turmeric
1 teaspoon salt
1 tablespoon packed light brown sugar
2 cups water
3 tablespoons unsweetened dessicated coconut

Steps:

Peel and seed squash and cut into 1 1/2-inch pieces. Heat a 4-quart heavy kettle over moderately low heat until hot. Cook onion in oil, stirring, until just softened. Add mustard seeds and cook over moderate heat, stirring, until they begin to pop, about 30 seconds. Add garlic, cumin, coriander seeds, turmeric, salt, and brown sugar and cook, stirring, 30 seconds. Add squash, stirring to coat with seasoning, and add water. Boil mixture over moderately high heat, stirring frequently, 10 minutes. Add coconut and salt to taste and cook, stirring, until squash is just tender and liquid is evaporated, about 5 minutes.

CURRIED SQUASH SOUP

Curried Squash Soup image

Cayenne pepper gives a little kick to bowls of this pretty golden soup, a first course that everyone seems to love. It can be made several days ahead to fit a busy schedule, then heated up whenever needed.

Provided by Taste of Home

Categories Lunch

Time 1h20m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1 butternut squash (about 1-3/4 pounds)
1 large onion, chopped
2 garlic cloves, minced
2 tablespoons canola oil
1 tablespoon all-purpose flour
1 teaspoon salt
1 teaspoon curry powder
1/8 teaspoon cayenne pepper
5 cups chicken broth
1 bay leaf
CILANTO CREAM TOPPING:
1/2 cup sour cream
1/4 cup heavy whipping cream
1/4 cup minced fresh cilantro

Steps:

Cut squash in half lengthwise; discard seeds. Place squash cut side down in a greased or foil-lined baking pan. Bake, uncovered, at 400° for 40-50 minutes or until tender. When cool enough to handle, scoop out pulp; set aside., In a large saucepan, saute onion and garlic in oil until tender. Add the flour, salt, curry powder and cayenne until blended. Stir in broth. Add bay leaf. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 20 minutes. Discard bay leaf. Cool to room temperature., In a blender, combine half of the broth mixture and squash; cover and process until smooth. Repeat with remaining broth mixture and squash. Return to the saucepan; heat through. Combine the topping ingredients; place a dollop on each serving.

Nutrition Facts : Calories 194 calories, Fat 12g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 1188mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.

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