New England Butternut Squash Recipes
NEW ENGLAND BUTTERNUT SQUASH
From Coventry, Connecticut, Linda Massicotte-Black sends her side, New England Butternut Squash, which her family really loves. She writes, "This traditional fall treat is a family favorite because it's delicious and it has a hint of sweetness. Even the picky little eaters at the table enjoy this dish!"
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 5 servings.
Number Of Ingredients 5
Steps:
- Cut squash in half lengthwise; discard seeds. Place cut side down in a microwave-safe dish; add 1/2 in. of water. Cover and microwave on high for 15-20 minutes or until very tender; drain. , When cool enough to handle, scoop out pulp and mash. Stir in the butter, syrup, cinnamon and nutmeg.
Nutrition Facts : Calories 192 calories, Fat 9g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 72mg sodium, Carbohydrate 29g carbohydrate (14g sugars, Fiber 5g fiber), Protein 2g protein.
NEW ENGLAND BUTTERNUT SQUASH
Nothing says fall like butternut squash. This traditional fall treat is a family favorite because it's delicious and has a hint of sweetness. Even the picky little eaters at the table enjoy this recipe! Diabetic Exchanges: 4 very lean meat, 2 fats and 1 fruit. This came from Taste Of Home Simple & Delicious. I have not tried this posting for safe keeping.
Provided by internetnut
Categories Vegetable
Time 30m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Cut squash in half lengthwise; discard seeds. Place cut side down in a microwave-safe dish; add 1/2"-inch of water. Cover and microwave on HIGH for 15-20 minutes or until very tender; drain.
- When cool enough to handle, scoop out pulp and mash. Stir in the butter, syrup, cinnamon and nutmeg.
SIMPLE ROASTED BUTTERNUT SQUASH
Butternut squash is so good on its own, that barely any seasoning is needed. This recipe is so simple and easy.
Provided by MChele
Categories Side Dish Vegetables Squash
Time 40m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 176.8 calories, Carbohydrate 30.3 g, Fat 7 g, Fiber 5.1 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 10.6 mg, Sugar 5.6 g
NEW ENGLAND SEAFOOD CHOWDER
Categories Soup/Stew Milk/Cream Fish Leafy Green Potato Lunch Bacon Curry Kale Butternut Squash Fall Winter Healthy Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8
Number Of Ingredients 12
Steps:
- To render fat, cook chopped bacon in heavy large saucepan over medium-high heat 5 minutes. Add chopped onions and sauté until onions are translucent, about 8 minutes. Add curry powder and stir 30 seconds. Mix in bottled clam juice, diced potatoes, diced butternut squash and bay leaves. Simmer 5 minutes. Add chopped kale leaves and simmer until vegetables are almost tender, about 10 minutes. Add 5 cups milk, 1 cup half and half and minced thyme. (Chowder can be prepared 1 day ahead. Cover tightly and refrigerate.)
- Bring chowder to simmer. Add fish and simmer until cooked through, about 3 minutes. Season to taste with salt and pepper. Discard bay leaves. Ladle chowder into bowls and serve.
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