Gingeredroastbutternutsquash Recipes

GINGERED BUTTERNUT SQUASH

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.

BUTTERNUT SQUASH WITH GINGER

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.

ROASTED BUTTERNUT SQUASH CREAM SOUP WITH GINGER

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.

GINGER BUTTERNUT SQUASH CASSEROLE

Steps:

• Steam the squash over salted water for about 20 minutes or until tender.
• While still warm process the squash with the ginger and butter until it has a smooth texture.
• Taste, season with salt& pepper.
• If you wish add the brown sugar (it gives it a mellow taste).
• Place in casserole.
• You may now cover and refrigerate until 30 minutes before dinner or put in in a 350f oven for 20 minutes, covered and serve.

GINGER BUTTERNUT SQUASH BISQUE

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.

BUTTERNUT SQUASH-SWEET POTATO GINGER BISQUE

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.

BUTTERNUT SQUASH GINGERBREAD RECIPE - (5/5)

Steps:

• 1. Butter a 10 by 2-inch round cake pan and line the bottom with a circle of parchment paper. preheat the oven to 375 degrees. 2. To prepare the squash topping, cut the peel from the squash, then cut the squash in half lengthwise, and scrape out the seeds and fibers with a spoon. slice the squash into wedges about 1/3-inch thick, and place them on a lightly buttered baking sheet. Bake until tender when pierced with the tip of a knife, about 20 to 25 minutes, turning the squash pieces over with a spatula halfway through the cooking time. Remove from the oven and set aside. Reduce the oven temperature to 350 degrees. 3. in a small saucepan over medium heat, melt the butter with the brown sugar, stirring until smooth. pour the butter-sugar mixture evenly into the cake pan. 4. arrange the squash wedges in a decorative pattern (like the spokes of a wheel) over the bottom of the pan, trimming them to fit if necessary. you may have a few squash slices left over. using your fingers, press down on the squash slices gently, so you'll be able to see them through the sugar topping when the cake is unmolded. sprinkle the pecans over the squash. set the prepared cake pan aside. 1. To make the cake batter, mix together the flour, soda, salt, cinnamon and nutmeg in a bowl. in another bowl, whisk together the coffee, molasses, and ginger. 2. in a large bowl, lightly whisk together the eggs and granulated sugar, then whisk in the butter. 3. To the egg-butter mixture, add the dry ingredients in 2 batches, alternating with the coffee mixture, and beating with a wooden spoon or a rubber spatula until smooth. pour the batter into the prepared pan. 4. place the cake pan on a baking sheet lined with foil because the brown sugar mixture may bubble over as the cake bakes. Bake at 350 degrees until a toothpick inserted in the center of the cake comes out clean, about 50 to 60 minutes. if the cake is browning too quickly before it is done, cover it loosely with a piece of foil. 5. Remove the cake pan from the oven and allow it to cool on a rack for about 5 minutes. To unmold, run a thin knife around the cake to loosen it. cover the cake pan with an inverted plate, then invert the whole thing. Remove the pan and the cake should slide right out onto the plate. peel off the circle of parchment paper and replace any squash or pecans clinging to the paper. cool the cake to room temperature before slicing. 6. To serve, slice the cake into wedges and serve with dollops of whipped cream. Note: you can bake and unmold the cake early in the day and leave it at room temperature. leftovers, if there are any, stay moist for a day or two, wrapped in plastic wrap.

GINGERED BUTTERNUT SQUASH SOUP

Steps:

• In a heavy saucepan cook the onion in the oil over moderately low heat, stirring, until it is softened, add the squash and 2 cups of the water, and simmer the mixture for 15 minutes, or until the squash is very tender. Stir in the garlic paste and the gingerroot and simmer the soup for 1 minute. In a blender purée the soup with the remaining 1/2 cup water and stir in the parsley and salt and pepper to taste.

BUTTERNUT SQUASH AND GINGER RELISH

Steps:

• Stir together vinegar, sugar, and salt in a large bowl until sugar and salt are dissolved, then add remaining ingredients and toss well. Chill relish, covered, tossing occasionally, at least 2 hours (to allow flavors to develop) and up to 2 days.

SIMPLE ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
• Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.