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.
ROASTED SQUASH PUREE
Use this recipe to make our Indian Pudding, Buttercup Squash Tea Bread, and Butternut Squash Ravioli with Fried Sage Leaves recipes.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Yield Makes about 2 1/4 cups
Number Of Ingredients 2
Steps:
- Preheat oven to 400 degrees. Place squash halves, skin side up, on an oiled rimmed baking sheet. Bake until fork-tender, about 1 1/4 hours. Remove from oven. Turn over; let stand until cool enough to handle.
- Scoop the flesh into a food processor, and discard skin. Puree until smooth. Refrigerate squash puree in an airtight container up to 4 days or store in the freezer up to 1 month.
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
SAUSAGE-STUFFED TURBAN SQUASH
Turban squash is a winter squash that looks like a pumpkin wearing a striped green turban. The texture is similar to pumpkin and butternut squash. This recipe has been a long time favorite at Thanksgiving with my family.
Provided by SaraShip
Categories Side Dish Vegetables Squash
Time 2h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and lightly grease foil.
- Cut the top off the squash using a serrated knife and scoop out seeds. Lightly salt the inside of squash. Place squash, cut-side down, onto the prepared baking sheet.
- Bake in the preheated oven until tender, about 1 hour.
- Cook and stir sausage, celery, mushrooms, and onion in a skillet over medium heat until sausage is browned and vegetables are tender, 10 to 15 minutes; drain excess grease.
- Combine sour cream, Parmesan cheese, egg, and 1/4 teaspoon salt in a bowl. Stir sausage mixture into sour cream mixture.
- Scoop the meat from the inside of squash, being careful not to tear the skin. Mash squash meat in a bowl.
- Spoon some of the sausage mixture into the hollowed squash, making a ring. Spoon a ring of mashed squash over sausage mixture. Continue layering until all the sausage mixture and mashed squash are used.
- Bake in the oven until heated through, 20 to 25 minutes.
Nutrition Facts : Calories 344.6 calories, Carbohydrate 22.5 g, Cholesterol 85.7 mg, Fat 22.4 g, Fiber 3.9 g, Protein 15.8 g, SaturatedFat 9.1 g, Sodium 896.3 mg, Sugar 5.9 g
STUFFED TURBAN SQUASH
Make and share this Stuffed Turban Squash recipe from Food.com.
Provided by PalatablePastime
Categories Pork
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Cut the top off the turban squash, as you would for a jack-o-lantern type pumpkin.
- Scoop out seeds and pulp and discard.
- Place turban squash, cut sides down, on an oiled or foil covered baking sheet, and cover with more foil.
- Roast for 50-60 minutes or until tender.
- Scoop out tender pulp from cavity of squash.
- In a saucepan, saute onions, celery, sausage and diced carrot in butter until vegetables are tender.
- Drain any fat.
- Mix in brown sugar, bread crumbs, salt, pepper, and cooked squash.
- Stir until well-mixed.
- Spoon filling lightly into the cavity of the turban squash, and cover with the top.
- Place extra filling (if any) into a separate dish.
- Bake squash and any extra filling for 20-25 minutes or until heated through.
- Serve hot.
Nutrition Facts : Calories 261.2, Fat 20.9, SaturatedFat 8.7, Cholesterol 56.1, Sodium 1017.5, Carbohydrate 9.1, Fiber 0.4, Sugar 7.2, Protein 9
PUREED TURBAN SQUASH
This is from Wilson Farms in Lexington, MA. They were serving their prepared versions of this, and handing out recipes for those of us who wanted to buy the raw squash to make on our own. It was extremely yummy, and just the thing for a gorgeous fall day. (Cooking times are approximate.)
Provided by KLHquilts
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cut the peeled squash into chunks and cook in boiling, salted water until tender. (If you prefer, you can steam it.) Drain thoroughly in a colander.
- Return the hot squash to the pan and add butter, salt, pepper, sage, cinnamon, and brown sugar.
- Whip with an electric mixer, or mash by hand, until smooth.
Nutrition Facts : Calories 87.2, Fat 5.8, SaturatedFat 3.7, Cholesterol 15.3, Sodium 916.6, Carbohydrate 9.3, Fiber 0.2, Sugar 8.8, Protein 0.1
ROASTED SQUASH PUREE
Steps:
- Heat the oven to 400 degrees F/200 degrees C.
- Halve the squash lengthwise and lay, face-down on a baking sheet. Bake until the flesh of the squash is completely soft, about 30 minutes. Remove and scoop the flesh into a bowl. Mash with butter to taste. Season with salt and pepper. Serve.
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
SQUASH PUREE
Provided by Regina Schrambling
Categories side dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Halve and seed squash. Lay cut side down on baking sheet.
- Bake until very soft, about an hour. Turn cut side up, and let sit until cool enough to handle. Scrape flesh into blender or food processor. Add butter to taste, and puree until smooth. Season with salt and pepper. Add honey to taste if desired. Stir in thyme and hot pepper. Reheat over very low heat, stirring constantly. Serve hot.
EASY BUTTERNUT SQUASH PUREE
Spread the butternut squash puree on pizza dough for an unconventional sauce, or enrich it with a bit of butter and serve it as a side dish for chicken, pork, or lamb.
Provided by Martha Stewart
Categories Butternut Squash Recipes
Yield Makes 3/4 cup
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees. Spread squash in a single layer on a rimmed baking sheet. Toss with oil, and season with salt and pepper. Roast until golden and tender when pierced with a paring knife, about 45 minutes. Remove from oven.
- Transfer squash to the bowl of a food processor; puree until smooth. Season with salt and pepper. Set aside at room temperature until ready to use.
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