Pumpkin Or Butternut Squash Tian Recipes
BETTER THAN PUMPKIN PIE
Looks like pumpkin, tastes like pumpkin, but it's butternut squash!
Provided by Barbara
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Place squash in a saucepan with enough water to cover. Bring to a boil, and simmer over medium heat until tender, about 15 minutes. Drain, and cool.
- Preheat oven to 350 degrees F (175 degrees C).
- In a blender or food processor, combine butternut squash, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger, and nutmeg. Process until smooth. Pour into the unbaked pie shell.
- Bake in preheated oven for 50 minutes, or until a table knife comes out clean when inserted in the center.
Nutrition Facts : Calories 249 calories, Carbohydrate 36.2 g, Cholesterol 32.4 mg, Fat 10.2 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 2.7 g, Sodium 188.5 mg, Sugar 21.4 g
PUMPKIN OR BUTTERNUT SQUASH TIAN
The pumpkin in this dish becomes almost molten. Barely held together by the flour it's been dredged in. Simply delicious!
Provided by evelynathens
Categories Cheese
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Butter a 13 x 9 inch baking dish.
- Dredge pumpkin or butternut squash in a bag with flour, crumbled basil, salt and pepper; shake off excess.
- Put in the prepared baking dish and sprinkle with Parmesan and garlic; add more pepper to taste and drizzle with oil.
- Bake for 30-40 minutes.
TIAN OF PUMPKIN
Provided by Molly O'Neill
Categories side dish
Time 1h45m
Yield Four servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees. Place the pumpkin, leeks, carrots and squash in a small roasting pan. Sprinkle the pumpkin with mace. Roast the vegetables until tender, about 45 minutes. Let cool. Cut the pumpkin, carrots and squash into thin slices. Set aside.
- Combine the shallots and olive oil in a saucepan. Cook over medium-low heat until tender, about 5 minutes. Add the vinegar, red wine and 1/2 cup of the chicken broth. Cook over low heat until golden brown, about 30 minutes.
- Cover the bottom of an oval gratin dish with the shallots. Place the pumpkin, carrots and squash in alternating rows over the shallots. Sprinkle with thyme. Add the remaining chicken broth, salt and pepper. Cover with foil and bake for 25 minutes.
BEST EVER PUMPKIN OR BUTTERNUT SQUASH SOUP
I made this for a dinner party recently and served with French bread it went down very well. I'm not the greatest fan of soups, but as winter is setting in, I find that this is fantastic to have on hand. I make a large amount up on the weekend and take out what I need in the morning so that it has time to defrost before I get home. Once home, 10 minutes on the stove and I have a filling and healthy or filling and luxurious dinner, or starter to stave off the hunger whilst I cook the mains. Time and quantities are relative estimates as I tend to use what I have, and just make sure that the water doesn't evaporate from the pot. It usually takes about an hour and freezes exceptionally well. Add cream for extra richness if you like, but it is not necessary.
Provided by Luschka
Categories Potato
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Saute the sliced onion and crushed garlic in a little olive oil.
- Add the pumpkin or butternut squash and peeled potatoes to the pot and immediately add enough water to cover everything.
- Add the oregano and cover the pot with a lid that allows steam to escape.
- Boil until the pumpkin/butternut squash and potatoes are soft.
- Either mash the vegetables for a chunky soup or blend for a smooth soup.
- At this point, the soup can be refrigerated for a few days or frozen for a few months or served immediately.
- When ready to serve, warm up the soup and mix in the cream saving a little to swirl on each plate. The cream is a delicious extra, but for a lighter, healthier soup I leave out the cream.
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WHAT TO DO WITH PUMPKIN OR BUTTERNUT SQUASH - HEALTHY …
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Author Healthy Food GuidePublished 2020-09-03Estimated Reading Time 5 mins
- Warming tagine. Cook chunks of pumpkin or squash in a tagine or flameproof casserole over a medium-low heat with chopped onions, drained tinned chickpeas (in water), tinned tomatoes, ras el hanout spice blend and dried apricots until tender.
- Hearty salad. Put thick slices of pumpkin or squash in a roasting tray with wedges of raw beetroot. Drizzle with chilli-flavoured olive oil, then roast until tender.
- Creamy soup. Pumpkin and squash give soup a wonderfully smooth and indulgent texture, so there’s no need to add cream. Cook chunks of squash in reduced-salt vegetable stock with chopped onion, garlic, ginger and red chilli until tender.
- Smashing mash. Mash steamed or boiled pumpkin or squash with freshly grated nutmeg and a little reduced-fat crème fraîche, then use in place of potato toppings for pies and bakes.
- Tasty gnocchi. Steam or bake pumpkin or squash until tender. Mash until smooth, then add enough beaten egg and plain flour to make a soft dough. Roll into sausages, then cut into 2cm discs.
- Baked and stuffed. Cut squash or baby pumpkins in half and scoop out the seeds. Rub the cut surfaces with crushed garlic, then put cut-side down on an oiled baking tray and bake for 30 min or until soft.
- Cinnamon scones. Combine 100g self-raising flour, 1tsp baking powder and 1tsp ground cinnamon in a mixing bowl, then use your fingers to rub in 50g low-fat spread.
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- Lower-sugar muffins. Coarsely grated raw pumpkin or squash can be used just as you would carrots in cakes and bakes. Their natural sweetness means you can cut back on sugar.
- Perfect pizza. Roast pumpkin or squash slices with red onion wedges, fresh rosemary sprigs and a drizzle of olive oil until tender. Cover a pizza base with passata, then top with the roasted veg and sprinkle with a little crumbled blue cheese.
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