BUTTERNUT SQUASH PUREE
Make this butternut squash purée for a deliciously sweet autumnal side dish everyone will love.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Place squash in a large shallow baking dish. Drizzle with butter, and toss to coat. Cover with parchment-lined foil. Transfer to oven, and cook until tender, 25 to 30 minutes.
- Meanwhile, clean seeds and transfer to a small baking sheet; bake until dried out. When dried, cook in 1 tablespoon olive oil in a medium skillet until golden. Season with salt and pepper. Transfer to a parchment paper-lined baking sheet, and let stand until cool.
- Using an immersion blender or working in batches in a blender, puree squash until smooth. Stir in honey, salt, and nutmeg. Transfer to a serving bowl, and garnish with roasted seeds.
ROASTED BUTTERNUT SQUASH PUREE
This is very easy and healthy. It tastes like pumpkin pie!
Provided by ChristinaB
Categories Side Dish Vegetables Squash
Time 1h
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place squash on a baking sheet, flesh-side up.
- Roast in the preheated oven until tender and slightly brown, 45 minutes to 1 hour. Cool until easily handled.
- Scoop flesh into a food processor; pulse until smooth. Add chicken stock, 1/4 cup at a time, while continuing to pulse, until smooth. Season puree with salt and pepper.
Nutrition Facts : Calories 158.5 calories, Carbohydrate 40.3 g, Cholesterol 0.4 mg, Fat 0.6 g, Fiber 6.8 g, Protein 3.7 g, SaturatedFat 0.2 g, Sodium 395.2 mg, Sugar 7.8 g
PUREED BUTTERNUT SQUASH SOUP
This Pureed Butternut Squash Soup has pureed butternut squash along with onions, ginger, and garlic for a smooth, creamy texture. Whip up this soup recipe on the next chilly day.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Melt butter in a large saucepan over medium heat. Cook onion until fragrant, about 2 minutes. Add ginger, garlic, and squash; cook, stirring occasionally, until fragrant, 6 to 8 minutes. Stir in 4 cups water. Bring to a boil; reduce heat. Simmer until squash is tender, 20 minutes.
- Puree soup in 2 batches. When blending hot foods, allow the heat to escape to prevent splattering. Remove the cap from the hole of the blender's lid, and cover with a dish towel. Stir in juice and 1 1/2 teaspoons salt. Serve hot, with sour cream, pepper, and pumpkin seeds, if desired.
Nutrition Facts : Calories 185 g, Fat 6 g, Fiber 9 g, Protein 3 g
PUREED BUTTERNUT SQUASH SOUP
For several years, we've been enjoying this velvety, healthy soup at Thanksgiving. Butternut squash isn't the easiest thing to cut into, so I buy mine pre-chopped. -Christen Chalmers, Houston, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, heat butter and oil over medium heat. Add onion and carrot; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in squash, stock, sage, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Remove from heat; cool slightly. Process in a blender until smooth. Sprinkle servings with pepper flakes.
Nutrition Facts : Calories 126 calories, Fat 4g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 710mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.
BUTTERNUT SQUASH PUREE
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Halve the squash lengthwise and remove the seeds and strings. Rub the insides with 2 tablespoons softened butter; season with salt and pepper. Place on a roasting pan, skin side down. Bake in a preheated 350-degree oven for 30 to 40 minutes or until fork tender. Remove the squash from the oven, scoop out the flesh and place in a food processor. Add the orange zest, honey and remaining 2 tablespoons of butter. Puree until smooth. Add a pinch of salt and cinnamon. Pulse a few times to incorporate.
PRESSURE-COOKER BUTTERNUT RICE PUDDING
This tasty rice pudding blends all our favorite flavors of fall into one comforting dessert. The ease of the pressure cooker allows you to limit your dishes and cuts cooking time.If preferred, raisins can be substituted for the dried cranberries. -Gretchen Monahan, Palmyra, PA
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Select saute setting on a 6-qt. electric pressure cooker. Adjust for low heat; add 2 tablespoons butter. When butter is melted, add walnuts and 2 tablespoons brown sugar. Cook and stir until nuts are coated, 5-7 minutes. Press cancel. Transfer nuts to a bowl; set aside. Wipe inner pot clean., In the same inner pot, add squash, in batches, cut side down. Select saute setting; adjust for medium heat. Cook for 2 minutes. Press cancel. Return all squash to cooker. Add 1 cup water and cranberries. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Remove squash. Drain cranberries; discard cooking liquid. Place cranberries in a large bowl., When cool enough to handle, remove flesh from squash; discard skins. Place squash in a blender; cover and process until smooth. Wipe inner pot clean. Add rice and remaining 1-1/4 cups water. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Stir rice into cranberries., In the same inner pot, whisk milk, cornstarch and remaining 1 tablespoon butter. Select saute setting; adjust for low heat. Simmer until thickened, about 5 minutes. Stir in 1 cup pureed squash (save remaining for another use), apple and remaining 3/4 cup brown sugar. Stir in rice mixture, vanilla and cinnamon. Cook and stir until thickened, 5-7 minutes. Press cancel. Pudding will continue to thicken upon standing. Serve warm with candied walnuts and if desired, whipped cream and additional ground cinnamon. Refrigerate leftovers.
Nutrition Facts : Calories 342 calories, Fat 11g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 77mg sodium, Carbohydrate 56g carbohydrate (29g sugars, Fiber 2g fiber), Protein 6g protein.
BUTTERNUT SQUASH PUREE
Butternut squash is good for more than soup! I just had a bowl of this creamy deliciousness for my breakfast. Would taste wonderful served as a side with chicken and vegetables, or something spicy. Makes a terrific filling for ravioli, as well. But it's definitely good in a bowl all by itself.
Provided by Whats Cooking
Categories Breakfast
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375.
- Cut stem off of squash. Cut squash lengthwise and remove seeds and pulp. Put squash halves face down in a baking dish. Add 1/4 inch of water.
- Bake the squash for 20 minutes with cut side down down, then 20 minutes with cut side up (when you flip them over you can add a little honey and/or cinnamon if you so desire). Bake until a knife can easily enter the flesh but remove from oven before the squash becomes entirely mushy.
- Allow squash to cool enough to handle. Remove peel with paring knife, and cut peeled squash into pieces of approximately 1-2 inches.
- Put pieces in food processor, along with the rest of the ingredients. Puree until smooth.
Nutrition Facts : Calories 203.9, Fat 2.4, SaturatedFat 1.4, Cholesterol 5.3, Sodium 228.9, Carbohydrate 48.5, Fiber 8.7, Sugar 10.9, Protein 4.1
PUREED BUTTERNUT SQUASH WITH SPAGHETTI SQUASH
A warm winter dish with the creaminess of pureed butternut squash and the crunch of spaghetti squash.
Provided by Nicole
Categories Spaghetti Squash Recipes
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil.
- Place butternut squash, cut-sides up, on the prepared baking sheet.
- Bake in the preheated oven until the insides are soft enough to be scooped out with a spoon, 30 to 40 minutes. Remove from the oven and let cool slightly, then scoop flesh into a food processor and puree until smooth.
- Meanwhile, place spaghetti squash, cut-sides down, in a microwave-safe container. Add 1 inch of water and microwave on high until insides are soft, about 12 minutes. Let cool slightly, then use a fork to pull out strands of flesh.
- Transfer pureed butternut squash to a pot with stock, milk, Cheddar cheese, and Parmesan cheese; bring to a boil. Lower heat and simmer until sauce begins to thicken, about 2 minutes. Add pepper, cayenne, nutmeg, and salt and simmer for 5 minutes.
- Remove from the heat and mix in spaghetti squash.
- Ladle into bowls and sprinkle each serving with bread crumbs.
Nutrition Facts : Calories 263.5 calories, Carbohydrate 35.6 g, Cholesterol 28.9 mg, Fat 10 g, Fiber 3.9 g, Protein 11.7 g, SaturatedFat 5.9 g, Sodium 285.4 mg, Sugar 6.7 g
PUREED BUTTERNUT SQUASH
Steps:
- Cut the squash into 2-inch chunks and place in a large pot. Add water to just cover and place over high heat. Cook until the squash is just barely tender, 25 to 40 minutes. (Do not overcook or the squash will become watery.) Drain well.
- Transfer the squash to a bowl and use an electric mixer to beat until smooth. Beat in the butter. Beat in the sugar. Season to taste with salt and pepper and stir in the nutmeg.
Nutrition Facts : @context http, Calories 140, UnsaturatedFat 2 grams, Carbohydrate 23 grams, Fat 6 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 351 milligrams, Sugar 9 grams, TransFat 0 grams
BUTTERNUT SQUASH PUREE
Provided by Pierre Franey
Categories dinner, lunch, main course, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pare the squash, remove the seeds and cut into 1 1/2-inch cubes. Place the cubes in a saucepan, cover with water and add salt. Bring to a boil, cover and simmer 5 minutes or until tender.
- Drain and put through a food mill or food processor. Return the puree to the saucepan and add the butter, honey, nutmeg, allspice, cinnamon, salt and pepper. Blend well until smooth. Serve hot with the ham loaf.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 2 grams, Carbohydrate 27 grams, Fat 6 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 558 milligrams, Sugar 9 grams, TransFat 0 grams
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Occupation WriterPublished 2014-01-10Estimated Reading Time 3 mins
- Butternut Squash and Parmesan Dip. This delicious concoction of sweet squash and salty cheese could be used as a snack or a side dish. I love the idea of combining butternut squash and parmesan in a hot dip.
- Spiced Butternut Squash Cupcakes with Maple Cream Cheese Frosting. Who says squash has to be savory? Try making this butternut squash cupcake topped with a punch of sweetness courtesy of maple-spiked cream cheese.
- Butternut Squash Croquettes. I would have never thought to make the pureed squash into croquettes, but it could be worth a shot.
- Butternut Squash Risotto with Sage Brown Butter. I have had butternut squash gnocchi in a sage brown butter before, and I imagine that a sagey butternut squash risotto will be just as spectacular a combination.
- Wild Harvest Quinoa Oatmeal. Pureed squash gets mixed into this quinoa breakfast dish along with pecans and dried cranberries. Seems like a real powerful way to start the day.
- Butternut Squash Baked Vegetarian Taquitos. Baked veggie taquitos sound like a fabulously creative way to use this autumnal squash. Now I wish I had more pureed squash because I want to make several of these recipes.
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