Roasted Butternut Squash And Red Pepper Recipes

BUTTERNUT SQUASH AND ROASTED RED PEPPER SOUP

Steps:

• Preheat the oven broiler.
• Line a small roasting pan or baking sheet with foil. Place pepper halves in pan, cut side down, and place on oven shelf closest to broiler.
• Broil until pepper skins are completely black, about 8 minutes.
• Remove from oven, wrap peppers in foil, and allow to stand for 10 minutes.
• Remove foil and peel off the blackened skins. Slice peppers into 1/2-inch strips and set aside.
• Combine squash, onion, apples and broth in heavy 4-qt saucepan over medium-high heat and bring to a boil.
• Partially cover saucepan, reduce heat to medium-low, and simmer until squash is tender, about 20 minutes.
• Add the pepper slices and cook for 5 minutes longer.
• Transfer soup to food processor or blender and process until smooth. Return to saucepan, add seasonings and reheat before serving.

ROASTED BUTTERNUT SQUASH AND RED PEPPER

Steps:

• Grease a large rimmed baking sheet or line with nonstick foil.
• Combine parsley, oil, rosemary, salt and garlic in a large bowl. Add squash and red pepper; toss until coated
• Place mixture in a single layer in prepared pan.
• Bake, uncovered, at 425ºF, stirring occasionally, for 45 - 50 minutes or until squash and red pepper are tender and beginning to brown.
• Transfer to a serving dish and sprinkle with Parmesan cheese.

ROASTED RED PEPPER & BUTTERNUT SQUASH SOUP

Steps:

• Put the butternut squash, red pepper and whole garlic cloves (leave skin on) and herbs in to the oven at 200c/fan180c with a slash of olive oil for 30 - 40 mins until soft & golden.
• In the mean time gently soften the onions, celery and carrot with a splash of olive oil and good dollop of butter. Add chilli once softened.
• Remove herbs if crispy and put butternut squash etc. in with the onion mixture. Add 600 mls of stock.
• Puree mixture in batches until smooth & lump free. Pass through a sieve to omit any unwanted skin. This gives a smooth as silk consistency making it dinner party standards.
• Reheat on a low heat gradually adding remaining stock until you have YOUR desired consistency and season with white pepper. Enjoy!

BUTTERNUT SQUASH AND RED PEPPER CASSEROLE

Steps:

• Preheat oven to 400°F.
• With a sharp knife cut squash crosswise into 2-inch-thick slices. Working with 1 slice at a time, cut side down, cut away peel and seeds and cut squash into 1-inch cubes (about 9 cups).
• In a large bowl stir together squash, bell pepper, oil, garlic, herbs, black pepper, and salt to taste. Transfer mixture to a 2- to 2 1/2-quart gratin dish or other shallow baking dish and sprinkle evenly with Parmesan.
• Bake casserole in middle of oven until squash is tender and top is golden, about 1 hour.

BUTTERNUT SQUASH SOUP WITH ROASTED RED PEPPER PURéE

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onions; sauté until tender, about 12 minutes. Add garlic; stir 1 minute. Add squash and 5 1/2 cups broth; bring to boil. Reduce heat; cover and simmer until squash is soft, about 40 minutes. Cool slightly.
• Working in batches, puree soup in blender until smooth. Return puree to pot. Add 1 teaspoon thyme and orange peel. Thin soup with more broth if desired. Simmer 3 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm before serving, thinning with more broth if desired.)
• Ladle soup into bowls. Swirl 1 tablespoon Roasted Red Pepper Puree into soup in each bowl. Sprinkle with remaining 2 teaspoons thyme and serve.