AUTUMN SPICED BUTTERNUT SQUASH BREAD
This is a good way to use butternut squash. It has the aroma and flavors of a pumpkin bread. A great bread for Thanksgiving time.
Provided by BOLTONLANE
Categories Bread Quick Bread Recipes
Time 2h15m
Yield 20
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
- Beat sugar and shortening together in a bowl until fluffy. Stir butternut squash, eggs, and water into sugar mixture.
- Mix flour, baking soda, baking powder, salt, cinnamon, and cloves in another bowl; stir into sugar mixture. Add nuts and raisins; stir until batter is just blended. Pour batter into prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 15 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 305.9 calories, Carbohydrate 50.2 g, Cholesterol 37.2 mg, Fat 10.6 g, Fiber 1.8 g, Protein 4.5 g, SaturatedFat 2.3 g, Sodium 365.1 mg, Sugar 30.1 g
APPLE AND BUTTERNUT SQUASH BREAD
Yields: About 1 cup
Yield 1 (8x4-inch) loaf
Number Of Ingredients 28
Steps:
- Preheat oven to 350°. Line an 8x4-inch loaf pan with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, apple pie spice, and salt. In a medium bowl, stir together squash, cream, eggs, brown sugar, oil, and granulated sugar. Add squash mixture to flour mixture, stirring to combine. Fold in apples. Transfer batter to prepared pan. Top with Crumble Topping.
- Bake until a wooden pick inserted in center comes out clean, about 1 hour and 20 minutes. Let cool in pan for 20 minutes. Remove from pan, and let cool completely on a wire rack. Wrap tightly in plastic wrap, and refrigerate for up to 4 days. To freeze, wrap tightly in plastic wrap, and store in a heavy-duty resealable plastic bag. Freeze for up to 2 months.
- In a large bowl, whisk together flour, oats, sugar, salt, baking powder, and apple pie spice. Using a pastry blender, cut in cold butter until mixture is crumbly. To create larger crumbs, squeeze mixture together by handfuls. Chill until ready to use, or up to 2 days.
- Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
- Cut squash in half, and remove seeds and pulp. Place squash, cut side down, on prepared pan. Brush with oil, and sprinkle salt on both sides.
- Roast until tender, about 45 minutes. Let cool on a wire rack.
- Scoop roasted squash flesh from skin; discard skin. Place flesh in the work bowl of a food processor with brown sugar, pumpkin pie spice, and lime juice; purée until smooth.
- Transfer to a large saucepan, and stir in cider. Bring mixture to a simmer over medium heat, stirring frequently. Cook until thickened, about 10 minutes. Remove from heat; stir in bourbon, if using.
BAKED BUTTERNUT SQUASH WITH APPLES
Combine fall flavors--squash, nuts, apples--then bake with sweet maple to bring out wonderful flavor.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Place butter in 13x9-inch (3-quart) glass baking dish; heat in oven 5 to 7 minutes or until melted.
- Stir cinnamon and nutmeg into melted butter. Add squash; toss to coat. Cover with foil; bake 20 minutes. Meanwhile, in large bowl, mix apples, syrup and vinegar.
- Pour apple mixture over squash. Cover; bake 10 minutes. Stir; bake 5 to 10 minutes longer or until squash is tender. Stir before serving and sprinkle with pecans.
Nutrition Facts : Calories 100, Carbohydrate 17 g, Cholesterol 5 mg, Fat 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 15 mg, Sugar 11 g, TransFat 0 g
BUTTERNUT SQUASH APPLE BAKE
Even those who aren't fans of squash enjoy this side dish. Sweet slices of butternut squash are topped with apples covered in a cinnamon-sugar glaze for a quick and easy dinner accompaniment. -Ellie Klopping, Toledo, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Layer squash and apples in a 13x9-in. baking dish coated with cooking spray. Mix brown sugar, flour and cinnamon; sprinkle over top. Drizzle with butter. , Bake, covered, until squash and apples are tender, 45-55 minutes.
Nutrition Facts : Calories 120 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 36mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic exchanges
SPICED BUTTERNUT SQUASH AND APPLE SOUP
Cook the veggies (and apple), get out the blender, and your work is done.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 8 cups
Number Of Ingredients 12
Steps:
- Heat olive oil in a medium saucepan over medium heat. Add onion and garlic and cook until tender, 6 to 8 minutes. Add ginger, turmeric, cinnamon, cardamom, and cloves and cook until fragrant, about 1 minute. Add carrots, apple, squash, and 3 cups water. Bring to a boil; cover partially and reduce to a simmer. Season with salt and pepper.
- Cook until vegetables are tender, about 20 minutes. Let cool slightly.
- Working in batches, puree until smooth in a blender. Adjust seasoning, if necessary.
Nutrition Facts : Calories 147 g, Fat 5 g, Fiber 5 g, Protein 2 g, SaturatedFat 1 g
SPICED APPLE-BUTTERNUT SQUASH SOUP RECIPE
Enjoy a warm and delicious dish with our Spiced Apple-Butternut Squash Soup Recipe. You may never go back to a regular butternut squash soup, Spiced Apple-Butternut Squash Soup.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Melt butter in large saucepan on medium heat. Add onions; cook 4 min. or until crisp-tender, stirring occasionally. Stir in nutmeg; cook 1 min. Add squash, apples and broth; stir. Bring to boil; cover. Simmer on medium-low heat 50 min. or until squash and apples are tender, stirring occasionally.
- Cool soup slightly. Add, in batches, to food processor or blender; cover. Process until smooth; return to saucepan. Cook on medium-low heat until heated through, stirring occasionally.
- Ladle soup into 8 serving bowls. Add 1 Tbsp. cream cheese spread to each bowl; stir gently to swirl.
Nutrition Facts : Calories 140, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 3 g
SPICED BUTTERNUT SQUASH MUFFINS
These muffins are so delicious. I made this recipe because I couldn't find squash muffins that were very tasty. You won't be able to keep these on the table.
Provided by Lindsay Ho
Categories Bread Quick Bread Recipes Muffin Recipes
Time 1h10m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.
- In a medium saucepan with enough water to cover, boil squash 20 minutes, or until tender. Remove from heat, drain, and puree in a food processor.
- In a large bowl, whisk together flour, baking powder, white sugar, salt and pumpkin pie spice.
- In a medium bowl, thoroughly mix together milk, egg and butter. Stir in squash. Fold the squash mixture into the flour mixture just until moistened.
- Spoon the batter into the prepared muffin pan, filling cups about 1/2 full. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Remove from muffin pan and cool on a wire rack.
Nutrition Facts : Calories 121 calories, Carbohydrate 23.6 g, Cholesterol 19.3 mg, Fat 1.9 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 1 g, Sodium 128.5 mg, Sugar 9.6 g
BUTTERNUT SQUASH APPLE BREAD
Provided by 24 Carrot Life
Categories Quick Bread
Time 1h45m
Yield Serves 10.
Number Of Ingredients 16
Steps:
- To make butternut squash puree, preheat oven to 400, peel squash and discard seeds. Chop into even and relatively small pieces and bake for 30 minutes, or until cooked throughout.
- Reduce oven temperature to 350 degrees F and grease and sugar a bread pan.
- In a large bowl, stir together butternut squash puree, almond milk, melted coconut oil and vanilla extract. Add in the egg and brown sugar and mix. Add in the salt, spices, baking soda and baking powder. Peel and finely chop the apple and add to the mixture.
- Add the white whole wheat flour, oat flour, and pecans into the wet mixture and mix until just combined (don't overmix). Pour into the prepared pan.
- Bake for 55-60 minutes or until a toothpick comes out clean when inserted into the center.
BUTTERNUT SQUASH & APPLE BREAD
This recipe was in the Pittsburgh PostGazette on November 8, 2009. I haven't tried it yet but it sounds like a great Autumn recipe. Can be made as muffins or loaf and spread with cream cheese or preserves.
Provided by HisPixie
Categories Healthy
Time 1h25m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Lightly grease a 9x5x3 loaf pan.
- Combine the flour, sugar, spices, baking powder, nuts and cranberries in a large mixing bowl.
- Combine the thawed squash, eggs, applesauce and apple juice (or milk) in another large bowl.
- Make a well in the center of the dry ingredients and pour in the wet ingredients. Fold in until just combined.
- Pour into the prepared pan and bake in the center of the oven for 1-1/4 hours until baked through (a toothpick inserted into the center comes out clean). If baked as muffins, cooking time will be approximately 30 minutes.
Nutrition Facts : Calories 285.7, Fat 4.8, SaturatedFat 0.8, Cholesterol 52.9, Sodium 199.6, Carbohydrate 57.6, Fiber 2.7, Sugar 29.3, Protein 5.4
SPICY BUTTERNUT SQUASH OVEN FRIES WITH APPLES
Well here I was with quite a large squash so I decided to try something a bit different and came up with this recipe. We enjoyed it and I hope you will too. Because I was just creating this recipe and most people like a bit of oil I used a tbsp, but you can eliminate it--the spices will adhere to the squash without it!
Provided by Bergy
Categories Vegetable
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Mix your spices together and pour them into a plastic bag that is large enough to hold the squash.
- Add the oil (if using) & pour in the squash Shake the bag so all the chips are evenly coated.
- Place them with the apple quarters on a parchment covered pizza stone single layer or on a parchment-covered cookie sheet.
- Bake in 350°F oven for 15 minutes, flip the chips and the apples continue baking for a further 10 minutes or until the chips are tender.
Nutrition Facts : Calories 330.3, Fat 0.9, SaturatedFat 0.2, Sodium 24.9, Carbohydrate 86.1, Fiber 15.1, Sugar 26.9, Protein 6.1
BAKED SPICED BUTTERNUT SQUASH WITH APPLES AND MAPLE SYRUP
Categories Fruit Vegetable Side Bake Thanksgiving Vegetarian Kid-Friendly Apple Spice Butternut Squash Fall Maple Syrup Bon Appétit Small Plates
Yield Serves 8 to10
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Stir butter, maple syrup and apple juice in small saucepan over medium-low heat until butter melts. Increase heat and boil until mixture is slightly reduced, about 5 minutes. Remove from heat; whisk in cinnamon, allspice and salt.
- Arrange 1/3 of squash slices in prepared dish. Top with half of apple slices, then 1/3 of squash slices. Arrange remaining slices of squash and apple atop, alternating squash and apple slices and overlapping slightly. Sprinkle lightly with salt and pepper. Pour maple syrup mixture over. Cover baking dish tightly with foil.
- Bake casserole until squash is almost tender, about 50 minutes. Uncover and bake until squash is tender, basting occasionally with syrup, about 20 minutes longer. (Can be made 1 day ahead. Cover with foil and refrigerate. Rewarm, covered, in 350°F oven about 25 minutes, or microwave on high about 8 minutes.) Spoon syrup from dish over vegetables and serve.
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