GINGERED BUTTERNUT SQUASH
I found this recipe in a magazine years ago and thought it was the best squash dish I'd ever tasted. When I serve it to guests, they always agree. -Fran Swartzentruber of Sebring, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place squash in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-16 minutes or until tender. Drain. , In a large bowl, beat squash with butter and syrup. Beat in the ginger, salt, pepper and nutmeg. Gradually add cream until blended. Transfer to a serving bowl; serve immediately.
Nutrition Facts : Calories 180 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 349mg sodium, Carbohydrate 36g carbohydrate (11g sugars, Fiber 9g fiber), Protein 3g protein. Diabetic Exchanges
BUTTERNUT SQUASH, POTATO AND GINGER SOUP
Top this gorgeous autumnal soup with toasted pepitas and fresh rosemary.
Provided by Food Network Kitchen
Time 1h
Yield 4-6
Number Of Ingredients 12
Steps:
- Heat the butter in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 4 to 5 minutes. Add the potato, ginger, nutmeg, garlic, thyme, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
- Add the butternut squash and simmer until the potatoes and squash are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
- Stir in the cream and reheat the soup if necessary, adjusting the consistency with water and seasoning with additional salt and pepper.
- Serve hot drizzled with more cream if using and a sprinkled with pepitas and thyme.
BUTTERNUT SQUASH SOUP WITH GINGER
Butternut Squash Soup with Ginger
Categories Soup/Stew Ginger Bake Butternut Squash Fall Bon Appétit
Yield Serves 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Oil baking sheet. Place squash, cut side down, on baking sheet. Bake until squash is very soft, about 50 minutes. Using paring knife, remove peel from squash; discard peel. Cut squash into 2-inch pieces. Heat oil in heavy large pot over medium-low heat. Mix in onion, brown sugar, ginger, garlic and cinnamon. Cover pot and cook until onion is tender, about 15 minutes. Add squash and 5 cups chicken broth. Bring to boil. Reduce heat to medium-low. Cover and simmer 10 minutes. Discard cinnamon.
- Working in batches, purée soup in blender. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Return soup to pot. Season soup with salt and pepper. Bring to simmer, thinning soup with more broth if necessary. Ladle into bowls. Sprinkle with parsley and serve.
GINGERED BUTTERNUT SQUASH PIE
Rather than the traditional pumpkin pie, try this unexpected version with spicy ginger and creamy butternut squash.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Number Of Ingredients 11
Steps:
- For the crust, preheat oven to 350 degrees. In a food processor, combine gingersnaps and sugar; process until finely ground. Add oil and pulse until crumbs are moistened. Transfer mixture to a 9-inch pie plate and press into bottom and up sides. Bake until lightly browned, 8 to 10 minutes. Let cool completely.
- For the filling, set a steamer basket in a large saucepan, and fill with 1 inch of water; bring to a boil. Place squash in pan, cover, and steam until tender when pierced with the tip of a paring knife, 12 to 15 minutes. Let cool.
- Place squash in food processor and process until very smooth, about 1 minute. Add eggs, brown sugar, half-and-half, fresh ginger, salt, and nutmeg; process until smooth. Place cooled crust on a rimmed baking sheet and pour filling into crust. Bake until set, 35 to 40 minutes. Let cool 1 hour at room temperature, then refrigerate to cool completely, at least 1 hour. Garnish with crystallized ginger.
GINGER BUTTERNUT SQUASH BISQUE
This soup is filling enough for my husband, and it's vegetarian, which I love. The couple who introduced us made it for us on a freezing night and we've been hooked ever since. -Cara McDonald, Winter Park, Colorado
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. Cut squash lengthwise in half; remove and discard seeds. Place squash in a greased shallow roasting pan, cut side down. Roast 40-45 minutes or until squash is tender. Cool slightly., In a large saucepan, heat oil over medium heat. Add carrots and onion; cook and stir until tender. Add garlic, ginger and curry powder; cook and stir 1 minute longer. Add broth; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until carrots are tender. , Scoop flesh from squash; discard skins. Add squash, coconut milk, salt and pepper to carrot mixture; bring just to a boil, stirring occasionally. Remove from heat; cool slightly. Process in batches in a blender until smooth., Return to pan; heat through. Top servings with rice, coconut, peanuts and cilantro.
Nutrition Facts : Calories 386 calories, Fat 21g fat (14g saturated fat), Cholesterol 0 cholesterol, Sodium 749mg sodium, Carbohydrate 48g carbohydrate (10g sugars, Fiber 10g fiber), Protein 7g protein.
ROASTED BUTTERNUT SQUASH CREAM SOUP WITH GINGER
This is our favorite butternut squash soup and the whole family loves it. I usually make a huge pot of soup and freeze parts of it before adding the cream. I like my soup thick, so I don't add a ton of vegetable broth, but feel free to thin it out with more broth.
Provided by AnnaLena
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 1h30m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Brush cut side of butternut squash with olive oil and place on a baking sheet, cut-side down.
- Bake in the preheated oven until peel is crinkly and butternut squash is soft, about 40 minutes. Scrape flesh into a bowl with a spoon and set aside.
- Melt butter in a large pot over medium heat and cook onions until soft and translucent, about 5 minutes. Add squash flesh, 2 cups hot broth, and ginger. Season with ginger, curry, cumin, sugar, salt, and pepper. Bring soup to a boil, reduce heat, and simmer until flavors are well combined, about 15 minutes.
- Puree soup with an immersion blender until smooth. Add more hot broth for a thinner soup. Stir in cream and season to taste with sugar, apple cider vinegar, cayenne pepper, and salt.
Nutrition Facts : Calories 326.7 calories, Carbohydrate 51.4 g, Cholesterol 37.3 mg, Fat 14.1 g, Fiber 8.5 g, Protein 5.1 g, SaturatedFat 7.4 g, Sodium 269.5 mg, Sugar 14 g
BUTTERNUT SQUASH WITH GINGER
Quick Easy & Tasty-- This is really a remake of my recipe#15818 Ginger Squash Casserole but I didn't feel like mashed squash so I changed it a bit and reposted it as this recipe. We enjoyed it and I hope you do too The ginger/squash combination is a lovely flavor sensation
Provided by Bergy
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place the prepared squash in a lightly greased oven proof dish.
- Dot with butter and sprinkle with ginger, brown sugar, salt & pepper.
- Cover and bake in a 350F for 45 minutes, uncover and place 8" from broiler to finish browning it for another 15 minutes or less - watch it doesn't get burnt.
Nutrition Facts : Calories 226, Fat 8.9, SaturatedFat 5.5, Cholesterol 22.9, Sodium 75.1, Carbohydrate 38.8, Fiber 5.7, Sugar 11.3, Protein 3
MAPLE-GINGER BUTTERNUT SQUASH
Categories Ginger Side Christmas Thanksgiving Low Fat Vegetarian Quick & Easy Low Sodium Back to School Butternut Squash Fall Winter Vegan Maple Syrup Gourmet Fat Free Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 400°F.
- Halve squash and discard seeds. Arrange squash, cut sides up, in a shallow baking pan and roast in middle of oven until soft, 45 minutes to 1 hour.
- Cool squash slightly and scoop flesh into a bowl. Mash squash slightly with a fork with syrup, ginger, and salt and pepper to taste. Before serving, reheat squash if necessary in a baking dish, covered, in a 350°F oven.
BUTTERNUT SQUASH-SWEET POTATO GINGER BISQUE
This soup is perfect in winter-time. The root vegetables are comforting and the ginger is warming. Increase or decrease the amount of ginger to suit your taste. Chicken or vegetable stock may be substituted for the water. Either a blender or food processor can be used to puree the soup. If desired, add cream instead of yogurt to enrich the taste.
Provided by B.J.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Place the squash, sweet potatoes, onion, ginger, and garlic in a large pot. Pour in enough water to cover the vegetables. Bring to simmer over medium heat, and cook until vegetables are tender and can be easily pierced with a fork, 30 to 45 minutes.
- Remove pot from heat. Place soup in batches into a blender or the bowl of a food process. Pulse until smooth. Return soup to pot, and whisk in yogurt. Season with salt and pepper to taste. If necessary, reheat soup over low heat, but do not allow to boil.
Nutrition Facts : Calories 206.6 calories, Carbohydrate 47.3 g, Cholesterol 1.8 mg, Fat 0.7 g, Fiber 7.1 g, Protein 5.4 g, SaturatedFat 0.4 g, Sodium 110.9 mg, Sugar 11.8 g
GINGERED BUTTERNUT SQUASH
The results will surprise you due to the simplicity of making this. Even people who claim to not like squash love this.
Provided by Chandra M
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Steam the squash in a steamer basket over boiling water for about 15 minutes, until very tender.
- Transfer squash to a bowl, add remaining ingredients.
- Mash to a coarse consistancy with a potato masher or fork. Serve.
Nutrition Facts : Calories 103, Fat 4, SaturatedFat 2.5, Cholesterol 10.2, Sodium 6.7, Carbohydrate 17.9, Fiber 3.1, Sugar 3.4, Protein 1.6
More about "gingered butternut squash recipes"
GINGERED BUTTERNUT SQUASH - WOMAN'S DAY
From womansday.com
Cuisine AmericanTotal Time 40 minsServings 12Calories 69 per serving
BUTTERNUT SQUASH GINGER SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
PUREED BUTTERNUT SQUASH WITH GINGER | COOKSTR.COM
From cookstr.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
GARLIC GINGER ROASTED BUTTERNUT SQUASH | SARAH'S CUCINA …
From sarahscucinabella.com
SAUTéED BUTTERNUT SQUASH WITH GARLIC, GINGER & SPICES
From finecooking.com
ROASTED BUTTERNUT SQUASH GINGER SOUP - 2TEASPOONS
From 2teaspoons.com
ALMOND-CRUSTED SEARED TUNA ON GINGER MASHED BUTTERNUT SQUASH …
From ricardocuisine.com
GINGERED BUTTERNUT SQUASH SOUP RECIPES - FOOD NEWS
From foodnewsnews.com
GINGERED BUTTERNUT SQUASH STUFFED CABBAGE FOOD HOME FLAVOR
From foodhomeflavor.com
THE CRISPER WHISPERER: GINGERED BUTTERNUT SOUP RECIPE
From seriouseats.com
CREAMY BUTTERNUT SQUASH, PEAR & GINGER SOUP (VEGAN)
From foodbymars.com
GINGER TURMERIC BUTTERNUT SQUASH SOUP - BOWL OF DELICIOUS
From bowlofdelicious.com
RECIPE: GINGERY ROASTED BUTTERNUT SQUASH & SWEET POTATOES
From thekitchn.com
GINGERED BUTTERNUT SQUASH SOUP WITH SPICY PECAN CREAM
From foodandwine.com
CURRY GINGER BUTTERNUT SQUASH SOUP RECIPE | MYRECIPES
From myrecipes.com
BUTTERNUT SQUASH BREAD WITH GINGER - COOKING ON THE WEEKENDS
From cookingontheweekends.com
GINGER BUTTERNUT SQUASH CASSEROLE RECIPE - FOOD NEWS
From foodnewsnews.com
GINGER BUTTERNUT SQUASH - BéABA USA
From beabausa.com
BUTTERNUT SQUASH SOUP WITH COCONUT AND GINGER RECIPE
From foodandwine.com
GINGER BUTTERNUT SQUASH SOUP - CHELSEA JOY EATS
From chelseajoyeats.com
THE BEST BUTTERNUT SQUASH RECIPES
From thespruceeats.com
SPICES ON BUTTERNUT SQUASH - THERESCIPES.INFO
From therecipes.info
15 BUTTERNUT SQUASH RECIPES - SELECTED RECIPES
From selectedrecipe.com
GINGERED BUTTERNUT SQUASH | RECIPE | RECIPES, BAKED BUTTERNUT …
From pinterest.com
BUTTERNUT SQUASH AND GINGER SOUP RECIPES
From wiki-recipes.info
VEGAN BUTTERNUT SQUASH AND GINGERED PEAR BREAD | FOODTALK
From foodtalkdaily.com
GINGERED ROAST BUTTERNUT SQUASH RECIPE - WEBETUTORIAL
From webetutorial.com
GINGERED BUTTERNUT SQUASH SOUP - GLUTEN FREE RECIPES
From fooddiez.com
GINGERED BUTTERNUT SQUASH SOUP – CAN'T STAY OUT OF THE KITCHEN
From cantstayoutofthekitchen.com
ROASTED GINGERED BUTTERNUT SQUASH - LESLIE BECK
From lesliebeck.com
CURRY GINGER BUTTERNUT SQUASH SOUP - NUTMEG NOTEBOOK
From nutmegnotebook.com
GINGERED BUTTERNUT SQUASH SOUP - FURTHER FOOD
From furtherfood.com
GINGERED BUTTERNUT SQUASH AND APPLE SOUP RECIPE - WEBETUTORIAL
From webetutorial.com
GINGERED BUTTERNUT SQUASH SOUP RECIPE | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love