Grated Spicy Butternut Squash Recipes

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SPICY HONEY-GLAZED BUTTERNUT SQUASH



Spicy Honey-Glazed Butternut Squash image

The combination of harissa, honey, lemon and cumin works incredibly well with butternut squash. Everything gets tossed together in the same pan and roasted until the squash is beautifully glazed.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 10

1 2-pound butternut squash, peeled, halved lengthwise, seeded and sliced into 1/2-inch-thick half-moons
3 tablespoons harissa paste
3 tablespoons honey
2 tablespoons extra-virgin olive oil
1/2 lemon, sliced
2 cloves garlic, smashed
1 teaspoon ground cumin
Kosher salt
2 teaspoons red wine vinegar
Torn fresh mint, for topping

Steps:

  • Preheat the oven to 450˚ F. Put the squash in a foil-lined 9-by-13-inch baking dish and toss with the harissa, honey, olive oil, lemon, garlic, cumin and 1 teaspoon salt. Roast, tossing halfway through, until the squash is caramelized and tender, 50 to 60 minutes.
  • Drizzle the squash with the vinegar and top with mint.

SPICY BUTTERNUT SQUASH PASTA WITH SPINACH



Spicy Butternut Squash Pasta With Spinach image

Here's a vegetable-filled pasta bake that comes together in under an hour. The most time-consuming part of this recipe is prepping the squash. You can buy precut squash, or cut it yourself: Trim the ends so that it can stand up flat. Use a sturdy vegetable peeler to remove the skin. Cut off the bulbous part from the neck. Scoop the seeds out of the bulbous part. Half the squash lengthwise, then cube it. If you're sensitive to heat, leave out the jalapeños, or remove the seeds before slicing into rounds and placing on top.

Provided by Yasmin Fahr

Categories     dinner, weekday, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
3 tablespoons olive oil, plus more for serving
1 medium butternut squash (about 2 1/2 pounds), peeled, seeds removed and cut into 1/2-inch cubes (about 6 cups)
1 tablespoon ground cumin (see Tip)
1/2 teaspoon red-pepper flakes, plus more as needed
1 pound penne or other tubular pasta
1 cup low-sodium vegetable broth (or water)
3/4 cup grated Parmesan
3 packed cups baby spinach
1 (8-ounce) ball fresh mozzarella, torn into bite-size chunks
1 jalapeño, sliced into rounds
1/3 cup flat-leaf parsley and tender stems, roughly chopped

Steps:

  • Bring a large covered pot of heavily salted water to a boil.
  • Meanwhile, in a 12-inch ovenproof skillet with high sides and a tight-fitting lid (or a Dutch oven), heat the oil over medium-high until shimmering. Add the squash and season with salt, cumin and red-pepper flakes. Cook, stirring every minute, until squash becomes browned in spots and feels just tender, 6 to 8 minutes.
  • Meanwhile, heat the oven to 400 degrees. Add the pasta to the boiling water and cook, uncovered, until not quite al dente, 3 to 4 minutes less than the package instructions. (It should be a little too firm to the bite.) Reserve 1 cup of the pasta water and drain. If the pasta is done before the squash, then stir in a drizzle of olive oil so that it doesn't stick together.
  • When the squash is just tender, add the broth. Bring to an active simmer, cover and cook, stirring occasionally, until the squash is soft and easily mashable, 10 to 12 minutes. Turn off the heat, then use a potato masher or the back of a wooden spoon to crush about half of the butternut squash and leave the rest chunky. Season the squash to taste, keeping in mind that salty Parmesan will be added soon.
  • Add the cooked pasta to the skillet along with 1 cup reserved pasta water and 1/2 cup grated Parmesan, stirring vigorously to combine. Stir in the spinach one handful at a time until it shrinks down a little.
  • Sprinkle the top with the remaining 1/4 cup Parmesan, the mozzarella and jalapeño, then place in the oven, on a sheet pan if you are worried about dripping. Cook until the top is melted and browned in spots, 12 to 15 minutes. Drizzle with olive oil, top with parsley and serve.

BRAISED BUTTERNUT SQUASH IN SPICED COCONUT GRAVY



Braised Butternut Squash in Spiced Coconut Gravy image

Butternut squash gets braised in a coconut sauce with chile, cayenne, and turmeric for a vegetarian and vegan-friendly Thanksgiving main dish.

Provided by Rachel Gurjar

Time 40m

Yield 6 Servings

Number Of Ingredients 14

2 Tbsp. vegetable oil
1 small butternut squash (about 1½ lb.), scrubbed, quartered lengthwise, seeds removed
2 medium shallots, thinly sliced
6 garlic cloves, coarsely chopped
1 (½") piece ginger, peeled, thinly sliced
2 (13.5-oz.) cans unsweetened coconut milk
1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
1 Tbsp. Kashmiri chile powder or paprika
½ tsp. cayenne pepper
½ tsp. ground turmeric
¼ cup slivered almonds
1 lime, halved
Cilantro leaves with tender stems (for serving)
Steamed rice (for serving; optional)

Steps:

  • Heat oil in a large skillet over medium-high. Cook squash, a cut side down, until browned underneath, about 3 minutes. Turn onto other cut sides and cook, undisturbed, until browned, about 3 minutes. Transfer to a plate.
  • Reduce heat to medium-low and add shallots, garlic, and ginger to same skillet. Cook, stirring often, until translucent and fragrant, about 3 minutes. Stir in coconut milk, salt, chile powder, cayenne, and turmeric. Increase heat to medium-high and bring to a gentle simmer. Reduce heat to medium-low; return squash to skillet and spoon some sauce over. Cover and cook until squash is fork-tender, 20-25 minutes.
  • Meanwhile, toast almonds in a dry small skillet over medium heat, tossing often, until golden brown, about 4 minutes. Transfer to a plate and let cool.
  • Remove squash from heat, uncover, and squeeze lime juice over. (If oil starts to separate from sauce while squash sits, gently whisk to emulsify before serving.) Top with almonds and cilantro. Serve with rice if desired.

SPICY BUTTERNUT SQUASH MEATLOAF



Spicy Butternut Squash Meatloaf image

Large chunks of butternut squash are mixed with ground pork or turkey (take your pick!), diced pancetta, grated Parmesan, and fresh sage leaves for a delightful autumnal dinner recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes     Ground Pork Recipes

Time 1h

Number Of Ingredients 12

2 teaspoons extra-virgin olive oil
1 small yellow onion, diced medium (3/4 cup)
2 garlic cloves, minced
1/2 small butternut squash, peeled and diced medium (1 1/3 cups)
3 ounces pancetta or bacon, diced medium (1/2 cup)
1 3/4 teaspoons chopped fresh sage leaves
1 teaspoon red-pepper flakes
Coarse salt and ground pepper
1 1/2 pounds ground pork or turkey
1 cup grated Parmesan (2 3/4 ounces)
1 to 2 slices white sandwich bread, diced medium (1 cup)
1 large egg

Steps:

  • Preheat oven to 350 degrees. In a medium skillet, heat oil over medium-high. Add onion, garlic, butternut squash, and pancetta and cook, stirring occasionally, until onion is soft and vegetables begin to brown, 5 minutes. Add sage and red-pepper flakes, season with salt and pepper, and cook, stirring, 1 minute.
  • In a large bowl, combine pork, cheese, bread, and egg. Add vegetable mixture and season with 2 teaspoons salt and 1/2 teaspoon pepper. Using your hands, mix until ingredients are combined. Transfer to a parchment-lined rimmed baking sheet; form into a 4-by-10-inch loaf. Bake until meatloaf is cooked through, 40 minutes, rotating sheet halfway through. Let rest 15 minutes before slicing.

Nutrition Facts : Calories 429 g, Fat 29 g, Fiber 1 g, Protein 29 g

ROASTED BUTTERNUT SQUASH WITH SPICY ONIONS



Roasted Butternut Squash with Spicy Onions image

Categories     Onion     Side     Roast     Vegetarian     Feta     Goat Cheese     Squash     Butternut Squash     Fall     Winter     Healthy     Hazelnut     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 16

Spicy onions:
2 tablespoons olive oil
1 medium red onion, sliced
1 teaspoon crushed red pepper flakes
1 teaspoon finely grated lime zest
1/4 cup fresh lime juice
2 teaspoons honey
Assembly:
1 cup blanched hazelnuts
2 large butternut squash (about 4 pounds), peeled, seeded, sliced 1/4" thick
1/4 cup plus 2 tablespoons olive oil
Kosher salt, freshly ground pepper
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint
2 tablespoons chopped fresh marjoram
4 ounces fresh goat cheese, crumbled

Steps:

  • For spicy onions:
  • Heat oil in a large skillet over medium-high heat. Cook onion, stirring often, until lightly charred and softened but not falling apart, 5-7 minutes. Add red pepper flakes and toss to combine. Remove pan from heat and mix in lime juice and honey. Let cool, then mix in lime zest.
  • DO AHEAD: Spicy onions can be made 3 days ahead. Cover and chill.
  • For assembly:
  • Preheat oven to 350°F. Toast hazelnuts on a small rimmed baking sheet, stirring occasionally, until golden brown, 6-8 minutes. Let cool; coarsely chop.
  • Increase oven temperature to 400°F. Toss squash and 1/4 cup oil in a medium bowl; season with salt and pepper. Divide between 2 rimmed baking sheets; reserve bowl. Roast, undisturbed, until tender, 15-20 minutes.
  • Return squash to bowl; add hazelnuts, parsley, mint, marjoram, and spicy onions, and toss to combine.
  • Transfer squash mixture to a large serving platter, crumble goat cheese over, and drizzle with remaining 2 tablespoons oil.

SPICY ROASTED BUTTERNUT SQUASH NOODLES



Spicy Roasted Butternut Squash Noodles image

These spicy roasted butternut noodles would be a nice addition to your table this holiday season. They are equally good without the red pepper flakes if you are sensitive to heat.

Provided by Soup Loving Nicole

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Time 30m

Yield 10

Number Of Ingredients 7

1 (4 pound) butternut squash
2 teaspoons extra-virgin olive oil
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
½ teaspoon crushed red pepper flakes
1 tablespoon grated Parmesan cheese
1 teaspoon chopped fresh parsley

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Peel butternut squash using a vegetable peeler. Cut the bottom round end off and reserve for later use. Make noodles using the thickest blade of a sturdy spiralizer.
  • Place butternut squash noodles in a large bowl. Add olive oil, salt, pepper, and crushed red pepper flakes. Toss until evenly combined. Divide noodles between 2 large baking sheets.
  • Roast in the preheated oven for 8 minutes. Flip noodles and roast for 4 minutes more.
  • Transfer noodles to a serving dish and garnish with Parmesan cheese and parsley.

Nutrition Facts : Calories 93.1 calories, Carbohydrate 21.4 g, Cholesterol 0.4 mg, Fat 1.3 g, Fiber 3.7 g, Protein 2 g, SaturatedFat 0.3 g, Sodium 191.1 mg, Sugar 4 g

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