OLD BAY BUTTERNUT SQUASH
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Halve, peel and seed 1 small butternut squash; cut into 3/4-inch-thick wedges. Toss with 2 tablespoons olive oil, 1 tablespoon Old Bay and 1/4 teaspoon kosher salt. Spread out on a baking sheet and roast at 425˚ until lightly browned and tender, 30 to 35 minutes. Serve with lemon wedges.
SESAME-SCALLION BUTTERNUT SQUASH
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Halve and seed 1 small butternut squash; slice ½ inch thick. Toss with olive oil on a rimmed baking sheet; season with salt. Broil, flipping halfway through, until lightly charred, about 16 minutes. Top with plain Greek yogurt, toasted sesame seeds, golden raisins and chopped cilantro and scallions. Drizzle with olive oil and lime juice.
SESAME ROASTED BUTTERNUT SQUASH
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. In a bowl, toss Mann's Butternut Squash Cubes with maple syrup, soy sauce, half the sesame oil, garlic, ginger, salt, and cayenne pepper. Transfer to a sheet pan and spread in a single layer. Bake, turning occasionally, for 40 to 45 minutes or until tender and golden brown. Drizzle with remaining sesame oil. Garnish with green onion, and sesame seeds. Nutrition Facts Serving Size: 160g | Servings: 4 Amount Per Serving Calories 110 Calories from Fat 20 l Total Fat 0g (sat fat 0g trans 0g) l Cholesterol 0mg l Sodium 400mg l Total Carbohydrate 24g l Dietary Fiber 4g l Sugars 8g l Protein 2g l Vitamin A 320% l Vitamin C 50% l Calcium 8% l Iron 8%
Nutrition Facts :
SIMMERED KABOCHA SQUASH WITH SCALLIONS
When you can't eat one more roasted winter vegetable, this bright, fragrant soup-stew does the trick. It's from "A Common Table" by Cynthia Chen McTernan, who publishes a food blog called Two Red Bowls. Kabocha, which she calls her "soul-mate squash," has a special earthy texture and a nutty flavor, but you could also do this with buttercup squash. Serve as a side dish, or as a light dinner with freshly cooked rice and a fried egg.
Provided by Julia Moskin
Categories dinner, easy, lunch, quick, weekday, weeknight, vegetables, main course, side dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- In a wide skillet or wok, heat the oil over high heat until shimmering. Add the squash and toss with a spatula until evenly coated with oil. Cook, stirring occasionally, until lightly caramelized, 5 minutes.
- Reduce the heat to medium and add the scallions. Stir, then add 1/2 cup of broth and stir again. Adjust the heat to a simmer. If using skin-on squash, turn the pieces so that the skin is submerged; this allows them to cook evenly.
- Cover and simmer until squash is tender and skin (if using) is cooked through, 10 to 15 minutes. Check occasionally to make sure the pot isn't cooking dry; add broth as needed to keep the mixture simmering. The broth will reduce and thicken into a light sauce.
- When cooked through, sprinkle generously with salt and pepper, stir and taste the squash and the broth. Add salt and pepper as needed. Serve hot, sprinkled with extra scallions. Ladle a little extra hot broth over each serving.
Nutrition Facts : @context http, Calories 231, UnsaturatedFat 3 grams, Carbohydrate 52 grams, Fat 4 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 1220 milligrams, Sugar 0 grams, TransFat 0 grams
BUTTERNUT SQUASH POTSTICKERS
Wonton wrappers stuffed with squash and served with sesame soy sauce. Steamed green beans make an excellent accompaniment.
Provided by Sara s
Categories Main Dish Recipes Dumpling Recipes
Time 1h7m
Yield 4
Number Of Ingredients 11
Steps:
- Place butternut squash cut-side down in a shallow dish; cover with plastic wrap.
- Microwave squash until flesh is easily pierced with a fork, about 12 minutes. Cool until easily handled, about 5 to 10 minutes.
- Scoop squash flesh into a large bowl, discarding skin. Mix brown sugar and 2 tablespoons soy sauce into the squash. Stir in scallions and ginger.
- Spoon 1 tablespoon squash mixture into the center of a wonton wrapper. Moisten edges with water and fold into a triangle. Repeat with remaining wonton wrappers. Arrange filled potstickers on a baking sheet.
- Freeze potstickers until almost solid, about 15 minutes.
- Heat 2 tablespoons oil in a large skillet over medium heat. Add a layer of potstickers; cook, shaking skillet occasionally, until bottoms are golden, about 2 minutes. Flip and add 1/2 cup water. Cover and let steam until cooked through, about 3 minutes. Transfer to a serving dish. Repeat with remaining oil and potstickers.
- Mix 1/2 cup soy sauce, water, and sesame seeds together in a small bowl to make dipping sauce. Serve alongside potstickers.
Nutrition Facts : Calories 415.5 calories, Carbohydrate 66.7 g, Cholesterol 3.6 mg, Fat 14.6 g, Fiber 6.4 g, Protein 9.2 g, SaturatedFat 2.3 g, Sodium 2500.2 mg, Sugar 16.4 g
STUFFED BUTTERNUT SQUASH WITH SCALLIONS
Provided by Jacques Pepin
Categories project, side dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Split the squash in half lengthwise and remove the seeds. Score the flesh of the squash, making 1/2-inch deep cuts through it one way and then the other in a checkerboard pattern. Arrange the squash halves cut side up on a cookie sheet and place them in the oven for about 60 minutes, until the flesh is tender when pierced with a fork.
- Meanwhile, heat 4 tablespoons of the canola oil in a large skillet. When the oil is hot, add the scallions and saute for 1 1/2 minutes. Mix in the garlic and ginger, and set the pan aside off the heat.
- When the squash is cool enough to handle, gently scoop the flesh from the shells (reserving the shells) and add it to the scallions along with the salt and pepper. Mix well, stirring until the squash flesh and scallions are well combined, but the mixture is still chunky. Refill the reserved shells with the mixture.
- Keep oven heated to 400 degrees. In a small bowl, lightly mix the bread crumbs with the remaining 1 1/2 tablespoons of oil and sprinkle the mixture over the stuffed squash. Arrange the squash halves on a cookie sheet and place them in the oven for about 20 minutes (a little longer if the stuffing is cool). The crumb mixture on top should be nicely browned; if it is not, place the squash under a hot broiler for a few minutes.
- Cut each of the squash halves into three pieces and serve one piece per person.
Nutrition Facts : @context http, Calories 254, UnsaturatedFat 12 grams, Carbohydrate 34 grams, Fat 13 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 359 milligrams, Sugar 6 grams, TransFat 0 grams
BROILED SALMON WITH SCALLIONS AND SESAME
Whip together this quick-cooking broiled fish dish infused with the Asian-inspired flavors of sesame, soy, green onions, and garlic.
Provided by Bon Appétit Test Kitchen
Yield Serves 3
Number Of Ingredients 10
Steps:
- Whisk garlic, lime juice, soy sauce, honey, 1 Tbsp. oil, and 1/2 tsp. sesame seeds in a small bowl. Season salmon fillets with salt and place in a resealable plastic bag; add half of marinade. Seal bag, pressing out air, and let salmon sit 30 minutes. Reserve remaining marinade.
- Preheat broiler. Toss scallions with remaining 2 tsp. oil on sizzle platter; broil until lightly charred, about 3 minutes. Remove salmon from marinade and set on top of scallions. Spoon some reserved marinade over and broil until salmon is charred around edges, about 6 minutes (watch closely to keep from burning). Spoon more marinade over; top with chile. Broil until salmon is charred and medium-rare at thickest part, about 2 minutes. Sprinkle with more sesame seeds.
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