Fregula With Braised Butternut Squash And Tomatoes Recipes

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ROASTED SQUASH AND TOMATOES



Roasted Squash and Tomatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Number Of Ingredients 0

Steps:

  • Halve, seed and thinly slice 1 small acorn squash; cut 2 medium tomatoes into wedges. Toss the squash and tomatoes with 1 sliced small red onion, 2 smashed garlic cloves, 1 sprig rosemary, 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, and salt and pepper. Roast at 425 degrees F, stirring once, until tender, 40 minutes. Toss with grated parmesan.

MAPLE-BRAISED BUTTERNUT SQUASH WITH FRESH THYME



Maple-Braised Butternut Squash with Fresh Thyme image

Provided by Diane Morgan

Categories     Side     Braise     Christmas     Thanksgiving     Quick & Easy     Low Cal     High Fiber     Squash     Fall     Thyme     Christmas Eve     Potluck     Maple Syrup     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 to 8 servings

Number Of Ingredients 7

6 tablespoons (3/4 stick) butter
1 3- to 31/2-pound butternut squash, cut lengthwise in half, peeled, seeded, cut into 1-inch cubes
1 1/4 cups low-salt chicken broth
1/3 cup pure maple syrup
1 tablespoon minced fresh thyme
1 teaspoon coarse kosher salt
1/4 teaspoon (or more) black pepper

Steps:

  • Melt butter in heavy large deep skillet over high heat. Add squash; sauté 1 minute. Add broth, syrup, thyme, salt, and 1/4 teaspoon pepper; bring to boil. Cover, reduce heat to medium, and cook until squash is almost tender, 8 to 10 minutes. Using slotted spoon, transfer squash to large bowl. Boil liquid in skillet until thickened, 3 to 4 minutes. Return squash to skillet. Cook until tender, turning occasionally, 3 to 4 minutes. Season with more pepper, if desired.

BRAISED BUTTERNUT SQUASH WITH TOFU AND GREEN ONIONS



Braised Butternut Squash With Tofu and Green Onions image

This is a delicate tofu dish with sweet and tender butternut squash. Ginger and green onions not only highlight the taste but also give the whole dish a combination of fine aroma.

Provided by RuPei

Categories     Chinese

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/4 cups water
1 teaspoon oyster sauce
2 tablespoons soy sauce
1 1/2 tablespoons sugar
1/2 cup grapeseed oil
1 package of 14 oz. extra firm tofu, cut into rectangles (about 1.5 in x 1 in)
1/8 cup ginger, sliced
1 1/2 cups butternut squash, cut into cubes (about 1.5 in x 1.5 in)
1/2 tablespoon white pepper powder
1 cup green onion, chopped

Steps:

  • In a bowl, combine water, oyster sauce, soy sauce and sugar.
  • In a non-stick skillet, heat oil over a little medium. Pan-fry tofu both sides until golden brown. Drain and set aside.
  • Return to skillet. Use remaining oil to stir-fry ginger until light brown at medium high heat. Reduce heat to medium, stir in butternut squash, white pepper powder, tofu and sauce mixture. Combine well and bring to boil. Cover and simmer until squash turns tender, about 20 minutes.
  • Uncover. Add a little more water if necessary. Stir in green onions.
  • Serve hot!

Nutrition Facts : Calories 311.8, Fat 27.5, SaturatedFat 2.7, Sodium 739.4, Carbohydrate 16.6, Fiber 2.4, Sugar 6.7, Protein 2.4

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