PURéED ROASTED SQUASH AND YAMS WITH CITRUS
This aromatic dish is inspired by a recipe in Lynne Rossetto Kasper's wonderful book "The Splendid Table." The dish was traditional at Yom Kippur among the Italian Jews of Emilia-Romagna. Ms. Kasper says that in Italy the dish is often served with poached turkey, which says to me that it's perfect for Thanksgiving.
Provided by Tara Parker-Pope
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees. Cover a large baking sheet with foil and brush the foil with olive oil. Cut the squash in half lengthwise (see below) and scoop out the seeds and fibers. Lay on the baking sheet, cut side down. Pierce the sweet potatoes in several places with the tip of a paring knife and place them on the baking sheet. Place in the oven and bake 1 hour, or until the potatoes and squash are thoroughly tender when pierced with a knife. Turn the oven down to 350 degrees.
- Bring 1 quart of water to a boil in a saucepan and add the zests. Boil for 3 minutes and drain.
- When the squash and sweet potatoes are tender, remove the skins and mash the rest with a fork, potato masher or standing mixer fitted with the paddle, or put it through a food mill. (A food processor makes the mixture too watery, Ms. Kasper says.) Stir in the citrus zest, the cinnamon, olive oil, and salt and pepper to taste.
- Scrape the mixture into a heavy skillet or saucepan and cook, stirring, over medium heat, stirring, for 10 to 15 minutes, until it is thick and steamy. Serve hot.
Nutrition Facts : @context http, Calories 121, UnsaturatedFat 1 gram, Carbohydrate 26 grams, Fat 2 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 363 milligrams, Sugar 5 grams
ROASTED BUTTERNUT SQUASH AND SWEET POTATO BISQUE WITH SMOKED APPLEWOOD BACON
I tried out for the show 'Master Chef' this past October in New York City. One of my fellow contestants made a pumpkin soup with applewood bacon. He made it to the next round, but sadly I did not. This is my rendition of his soup. I made it my own by using butternut squash and sweet potato and made it richer by turning this into a bisque. I hope you enjoy it as much as I did. Please share your comments. For less-fat option substitute half-and-half with milk or nonfat half-and-half.
Provided by Donald
Categories Bisque
Time 1h45m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine squash, sweet potatoes, olive oil, salt, and pepper together in a bowl; toss to coat. Pour out onto a baking sheet.
- Bake in the preheated oven, flipping the vegetables once, until slightly caramelized and tender, about 60 minutes.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until slightly crisp, 7 to 10 minutes. Reserve 1 tablespoon bacon drippings. Drain the bacon slices on paper towels; crumble bacon.
- Heat bacon drippings and butter together in Dutch oven over medium heat. Saute onion and butter in hot butter mixture until onion is translucent, 7 to 10 minutes.
- Pour the white wine into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook until white wine is reduced by half, 3 to 5 minutes.
- Stir roasted squash mixture into onion mixture; add stock and bring to a boil. Reduce heat to low and simmer until all vegetables are tender, about 10 minutes.
- Pour vegetable mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to Dutch oven.
- Stir half-and-half into pureed soup; cook and stir over medium-low heat until soup is warmed through, about 5 minutes. Stir nutmeg into soup; season with salt and pepper to taste. Ladle into bowls and top each with crumbled bacon.
Nutrition Facts : Calories 282.1 calories, Carbohydrate 30.1 g, Cholesterol 31.2 mg, Fat 14.6 g, Fiber 4.4 g, Protein 7.5 g, SaturatedFat 6.2 g, Sodium 788.1 mg, Sugar 6.4 g
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 SQUASH, CARROTS & WALNUTS
After the turkey's done, I dial up the oven temp and roast carrots and squash for this yummy side. That frees me up to start the gravy. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. Cut carrots in half lengthwise, then in half crosswise., In a large bowl, toss squash and carrots with brown sugar, oil, salt, cinnamon and nutmeg. Transfer to two greased foil-lined 15x10x1-in. baking pans. Roast 30 minutes, stirring occasionally., Sprinkle walnuts over vegetables. Roast 5-10 minutes longer or until vegetables are tender.
Nutrition Facts : Calories 305 calories, Fat 17g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 567mg sodium, Carbohydrate 40g carbohydrate (17g sugars, Fiber 10g fiber), Protein 5g protein.
ROASTED ROOT VEGETABLES
Categories Side Roast Thanksgiving Vegetarian Low Cal High Fiber Root Vegetable Parsnip Turnip Squash Sweet Potato/Yam Winter Healthy Vegan Rutabaga Bon Appétit
Yield Serves 10
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F. Combine all vegetables in large bowl. Add oil; toss to coat thoroughly. Season with salt and pepper. (Can be prepared 2 hours ahead. Cover and let stand at room temperature.) Arrange vegetables on 2 heavy large baking sheets.
- Roast vegetables until tender and beginning to turn golden brown, stirring occasionally, about 50 minutes. Transfer to large bowl and serve.
SORGHUM SWEET POTATOES
The chile in this dish balances the sweetness of the potatoes, and the butter makes everything richer and more opulent. The chef Hugh Acheson said, "I left off the little marshmallows because I think we need to evolve...and my dentist friends would get mad at me." You can garnish sweet potatoes with a variety of things from cooked apples, to more cooked chiles, to hazelnuts or even a dollop of yogurt.
Provided by Tara Parker-Pope
Time 20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Place the sweet potatoes in a large pot and cover with water. Bring to a boil, season with 1/2 teaspoon of the salt and cook until tender.
- While the sweet potatoes are cooking, melt the butter in a small saucepan, and when the butter bubbles and froths, add the jalapeno and the orange zest. Cook for 1 minute, turn off the heat and then add the cream. Set aside.
- When the sweet potatoes are fork tender, drain them in a colander set up in your sink. Let them drain completely, and then pass them through a ricer or mash them well with a potato masher.
- Add the flavored cream, stock, sorghum, nutmeg and the remaining 1/2 teaspoon of salt. Mix well and transfer to a serving bowl.
Nutrition Facts : @context http, Calories 250, UnsaturatedFat 3 grams, Carbohydrate 38 grams, Fat 10 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 337 milligrams, Sugar 11 grams, TransFat 0 grams
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