Spicy Butternut Squash Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SWEET AND SPICY ROASTED BUTTERNUT SQUASH



Sweet and Spicy Roasted Butternut Squash image

Provided by Danae Halliday

Categories     Side Dishes

Time 35m

Number Of Ingredients 8

1 large butternut squash, peeled, seeds removed and diced (about 6-8 cups)
1 -2 tablespoons olive oil
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
Kosher salt and fresh ground black pepper to taste
1 tablespoon honey
2 tablespoons toasted pepitas
Chopped cilantro (optional)

Steps:

  • Preheat 400° F. and line a baking sheet with foil. Place the diced butternut squash onto the baking sheet and drizzle with olive oil. Sprinkle on the chili powder, cumin, salt and pepper. Toss everything together with your hands until coated.
  • Roast for 20-25 minutes or until the squash is tender. Toss the squash halfway during the cooking time. Remove the squash from the oven, drizzle with honey and toss to coat.
  • Put the squash into a serving bowl and top with toasted pepitas and chopped cilantro.

Nutrition Facts : Calories 53 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 3 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 21 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

SPICY BUTTERNUT SQUASH



Spicy Butternut Squash image

This recipe is based on one from Carl Jerome's cookbook, Cooking for a New Earth. This is a microwave recipe. He says in its intro, "The spicy coating on these cubes of rich butternut squash can be either sweet or hot, depending on the kind of chili powder used. When the chili powder is barely hot, the sweet taste of the squash will dominate; if it is fiery hot, it will add contrast to this autumn vegetable. This versatile recipe can be served as part of a cold meal in August, when the first winter squashes appear in the market, or hot from the oven during the winter months."

Provided by mersaydees

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 3

3 tablespoons chili powder
1 large lemon, juiced
3 lbs butternut squash, split lengthwise with a sharp, heavy chef's knife, the seeds and fibrous center scooped out of the c

Steps:

  • Mix chili powder and lemon juice together in small bowl. Place the squash in a very large microwave-safe bowl and pour the spicy lemon juice over it. Toss to coat cubes evenly. Push cubes toward the sides of the bowl so that they cook evenly.
  • Cover and microwave on high (100%) for 14 minutes. The squash is done when the tip of a small sharp knife or toothpick slides through a few of the cubes easily. Until done, re-cover and microwave at 2 minute intervals.
  • If serving hot, scoop onto plate with a large serving spoon and serve immediately. If serving cold, refrigerate until cool.

GRATED SPICY BUTTERNUT SQUASH



Grated Spicy Butternut Squash image

Provided by Food Network Kitchen

Categories     side-dish

Yield 4 servings

Number Of Ingredients 7

1/2 cup finely chopped onion
Red pepper flakes, to taste
1 butternut squash, peeled, seeded and grated
1/4 cup chicken stock
3 tablespoons chopped parsley
Salt
3 tablespoons butter

Steps:

  • In a skillet, melt butter and cook onion over medium heat. Stir in red pepper flakes. Stir in grated squash and toss to coat. Pour in chicken stock and cook, stirring occasionally, For 7 to 10 minutes. Toss in parsley and salt. Serve warm.

FRIED BUTTERNUT SQUASH WITH SPICY HONEY



Fried Butternut Squash with Spicy Honey image

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 9

1 1/2 cups all-purpose flour
Kosher salt
1 cup cornmeal
2 tablespoons finely chopped fresh sage
1 cup buttermilk
16 to 20 1/8-inch-thick slices peeled butternut squash (from 1 medium squash; use a mandoline)
Vegetable oil, for frying
1/4 cup honey
2 to 3 teaspoons hot sauce

Steps:

  • Mix 1/2 cup flour and 1/2 teaspoon salt on a plate. Whisk the remaining 1 cup flour, the cornmeal, sage and 2 teaspoons salt in a large bowl. Pour the buttermilk into a medium bowl. Dredge the squash slices in the flour, dip in the buttermilk, then coat with the cornmeal mixture, shaking off any excess. Place on a rack set on a baking sheet.
  • Heat about 2 inches vegetable oil in a large heavy pot or Dutch oven over medium-high heat until a deep-fry thermometer registers 350 degrees F. Mix the honey and hot sauce in a small bowl.
  • Working in batches, fry the squash, turning once, until golden brown, about 4 minutes. (Adjust the heat as needed to maintain the oil temperature.) Remove with a slotted spoon and return to the rack to drain. Season with salt. Serve hot or at room temperature with the spicy honey.

FIVE-SPICE BUTTERNUT SQUASH IN CHEESY CUSTARD



Five-Spice Butternut Squash in Cheesy Custard image

Orange butternut squash, golden custard and fiery-red pepper and sesame topping reflect the colors of fall in this dish. It's perfect for a festive brunch, as it's filling enough to keep you going until the big feast, and special enough to really feel like you're celebrating. Serve this with some lightly cooked greens, if you like.

Provided by Yotam Ottolenghi

Categories     vegetables, main course, side dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 20

1 large butternut squash (about 3 1/2 pounds/1 1/2 kilograms), halved lengthwise and deseeded (stem, base, and skin intact, and one half reserved for later use)
5 large shallots (10 1/2 ounces/300 grams), peeled and halved lengthways
2 1/2 tablespoons olive oil
1 teaspoon five-spice powder
1/2 teaspoon ground cinnamon
Kosher salt (Diamond Crystal) and black pepper
3/4 cup plus 2 tablespoons/200 milliliters chicken stock (or vegetable stock)
3/4 cup plus 1 tablespoon/200 milliliters heavy cream (double cream)
3 1/2 ounces/100 grams Gruyère, finely grated
4 to 5 egg yolks (80 grams)
2 garlic cloves, minced
2 teaspoons cornstarch (cornflour)
2 teaspoons white miso
1 1/2 tablespoons white sesame seeds
3/4 teaspoon Aleppo pepper
1/2 teaspoon sweet paprika
1/8 teaspoon five-spice powder
2 tablespoons olive oil
1/4 cup/10 grams chives cut in 1/3-inch/1-centimeter pieces
1 1/2 tablespoons lime juice (from 1 lime)

Steps:

  • Heat the oven to 450 degrees Fahrenheit/240 degrees Celsius (nonfan).
  • Cut the butternut squash crosswise into 3/4-inch/1 1/2- to 2-centimeter-thick half moons. Transfer to a wide, large cast-iron skillet, skin side up, keeping the slices together in the shape of the butternut squash half. You might have to angle the pieces slightly so that they all fit. Place the shallots on either side of the squash.
  • In a small bowl, combine oil, five-spice powder, cinnamon, 3/4 teaspoon salt and a good grind of pepper. Pour this all over the vegetables in the skillet, and use your hands to coat everything nicely, rearranging the squash pieces if necessary.
  • Bake squash for 25 minutes, or until the squash is soft but not falling apart. Spoon out half the cooked shallots from the pan and set them aside, keeping them intact. Set squash aside to cool for 15 minutes, and turn the oven temperature down to 325 degrees Fahrenheit/170 degrees Celsius (nonfan).
  • As the squash cools, prepare the custard: Add the stock and cream to a medium saucepan, and heat through on medium until steaming. In a separate large heatproof bowl, whisk together half the cheese, the yolks, garlic, cornstarch (cornflour), miso, 1/4 teaspoon salt and a good grind of pepper. Slowly pour the scalding cream mixture into the egg yolk mixture, whisking constantly, until incorporated and smooth.
  • When ready, pour the warm custard into the butternut squash skillet, letting it pool all around the squash (avoid pouring it directly onto the squash). Sprinkle the remaining half of the cheese all over the custard, avoiding the top of the squash. Lastly, gently place the reserved shallots, cut-side up, on top of the custard and cheese. Carefully transfer to the oven and bake for 15 to 18 minutes, until the custard is set with a very slight wobble.
  • As custard cooks, prepare the topping: Add the sesame seeds to a small frying pan set over medium-high heat. Toast for 3 to 4 minutes, stirring often, until lightly browned. Add the Aleppo pepper, paprika, five-spice powder and a tiny pinch of salt, and turn the heat down to medium-low. Add the oil and leave to cook gently for 2 minutes. Remove from the heat and let cool for 5 minutes before stirring in the chives and lime juice.
  • When ready to serve, spoon the sesame topping all over the custard and serve warm.

SPICY BUTTERNUT SQUASH CHILI



Spicy Butternut Squash Chili image

This sweet and spicy butternut squash chili is sure to be a crowd pleaser and won first place in our office chili cook-off.

Provided by Heather

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chili Without Beans Recipes

Time 8h30m

Yield 8

Number Of Ingredients 16

2 tablespoons olive oil
1 medium onion, chopped
2 tablespoons minced garlic
1 pound ground beef
1 pound cubed butternut squash
1 (16 ounce) package frozen mixed vegetables
2 (10 ounce) cans diced tomatoes with green chile peppers
1 (14.5 ounce) can diced tomatoes
1 cup chicken broth
1 (7 ounce) can chipotle peppers in adobo sauce, chopped
1 (6 ounce) can tomato paste
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon garlic powder
½ teaspoon cayenne pepper, or to taste
1 tablespoon brown sugar, or to taste

Steps:

  • Heat olive oil in a large pot over medium heat. Stir in onion and garlic; cook and stir until onion is translucent, about 5 minutes. Add beef and cook and stir until browned and crumbly, 5 to 7 minutes.
  • Transfer beef mixture to the bottom of a slow cooker and add butternut squash and frozen mixed vegetables. Stir in diced tomatoes with green chilies, diced tomatoes, chicken broth, chipotle peppers in adobo, tomato paste, chili powder, cumin, garlic powder, cayenne pepper, and brown sugar; mix together.
  • Set heat to High; wait to bring to a simmer. Cover, set heat to Low and cook, 8 hours to overnight.

Nutrition Facts : Calories 267.2 calories, Carbohydrate 28.6 g, Cholesterol 36.2 mg, Fat 11.6 g, Fiber 6.9 g, Protein 14.5 g, SaturatedFat 3.3 g, Sodium 858.6 mg, Sugar 7.7 g

SPICY BUTTERNUT SQUASH PASTA WITH SPINACH



Spicy Butternut Squash Pasta With Spinach image

Here's a vegetable-filled pasta bake that comes together in under an hour. The most time-consuming part of this recipe is prepping the squash. You can buy precut squash, or cut it yourself: Trim the ends so that it can stand up flat. Use a sturdy vegetable peeler to remove the skin. Cut off the bulbous part from the neck. Scoop the seeds out of the bulbous part. Half the squash lengthwise, then cube it. If you're sensitive to heat, leave out the jalapeños, or remove the seeds before slicing into rounds and placing on top.

Provided by Yasmin Fahr

Categories     dinner, weekday, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
3 tablespoons olive oil, plus more for serving
1 medium butternut squash (about 2 1/2 pounds), peeled, seeds removed and cut into 1/2-inch cubes (about 6 cups)
1 tablespoon ground cumin (see Tip)
1/2 teaspoon red-pepper flakes, plus more as needed
1 pound penne or other tubular pasta
1 cup low-sodium vegetable broth (or water)
3/4 cup grated Parmesan
3 packed cups baby spinach
1 (8-ounce) ball fresh mozzarella, torn into bite-size chunks
1 jalapeño, sliced into rounds
1/3 cup flat-leaf parsley and tender stems, roughly chopped

Steps:

  • Bring a large covered pot of heavily salted water to a boil.
  • Meanwhile, in a 12-inch ovenproof skillet with high sides and a tight-fitting lid (or a Dutch oven), heat the oil over medium-high until shimmering. Add the squash and season with salt, cumin and red-pepper flakes. Cook, stirring every minute, until squash becomes browned in spots and feels just tender, 6 to 8 minutes.
  • Meanwhile, heat the oven to 400 degrees. Add the pasta to the boiling water and cook, uncovered, until not quite al dente, 3 to 4 minutes less than the package instructions. (It should be a little too firm to the bite.) Reserve 1 cup of the pasta water and drain. If the pasta is done before the squash, then stir in a drizzle of olive oil so that it doesn't stick together.
  • When the squash is just tender, add the broth. Bring to an active simmer, cover and cook, stirring occasionally, until the squash is soft and easily mashable, 10 to 12 minutes. Turn off the heat, then use a potato masher or the back of a wooden spoon to crush about half of the butternut squash and leave the rest chunky. Season the squash to taste, keeping in mind that salty Parmesan will be added soon.
  • Add the cooked pasta to the skillet along with 1 cup reserved pasta water and 1/2 cup grated Parmesan, stirring vigorously to combine. Stir in the spinach one handful at a time until it shrinks down a little.
  • Sprinkle the top with the remaining 1/4 cup Parmesan, the mozzarella and jalapeño, then place in the oven, on a sheet pan if you are worried about dripping. Cook until the top is melted and browned in spots, 12 to 15 minutes. Drizzle with olive oil, top with parsley and serve.

ROASTED BUTTERNUT SQUASH WITH SPICY ONIONS



Roasted Butternut Squash with Spicy Onions image

Categories     Onion     Side     Roast     Vegetarian     Feta     Goat Cheese     Squash     Butternut Squash     Fall     Winter     Healthy     Hazelnut     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 16

Spicy onions:
2 tablespoons olive oil
1 medium red onion, sliced
1 teaspoon crushed red pepper flakes
1 teaspoon finely grated lime zest
1/4 cup fresh lime juice
2 teaspoons honey
Assembly:
1 cup blanched hazelnuts
2 large butternut squash (about 4 pounds), peeled, seeded, sliced 1/4" thick
1/4 cup plus 2 tablespoons olive oil
Kosher salt, freshly ground pepper
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint
2 tablespoons chopped fresh marjoram
4 ounces fresh goat cheese, crumbled

Steps:

  • For spicy onions:
  • Heat oil in a large skillet over medium-high heat. Cook onion, stirring often, until lightly charred and softened but not falling apart, 5-7 minutes. Add red pepper flakes and toss to combine. Remove pan from heat and mix in lime juice and honey. Let cool, then mix in lime zest.
  • DO AHEAD: Spicy onions can be made 3 days ahead. Cover and chill.
  • For assembly:
  • Preheat oven to 350°F. Toast hazelnuts on a small rimmed baking sheet, stirring occasionally, until golden brown, 6-8 minutes. Let cool; coarsely chop.
  • Increase oven temperature to 400°F. Toss squash and 1/4 cup oil in a medium bowl; season with salt and pepper. Divide between 2 rimmed baking sheets; reserve bowl. Roast, undisturbed, until tender, 15-20 minutes.
  • Return squash to bowl; add hazelnuts, parsley, mint, marjoram, and spicy onions, and toss to combine.
  • Transfer squash mixture to a large serving platter, crumble goat cheese over, and drizzle with remaining 2 tablespoons oil.

BRAISED BUTTERNUT SQUASH IN SPICED COCONUT GRAVY



Braised Butternut Squash in Spiced Coconut Gravy image

Butternut squash gets braised in a coconut sauce with chile, cayenne, and turmeric for a vegetarian and vegan-friendly Thanksgiving main dish.

Provided by Rachel Gurjar

Time 40m

Yield 6 Servings

Number Of Ingredients 14

2 Tbsp. vegetable oil
1 small butternut squash (about 1½ lb.), scrubbed, quartered lengthwise, seeds removed
2 medium shallots, thinly sliced
6 garlic cloves, coarsely chopped
1 (½") piece ginger, peeled, thinly sliced
2 (13.5-oz.) cans unsweetened coconut milk
1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
1 Tbsp. Kashmiri chile powder or paprika
½ tsp. cayenne pepper
½ tsp. ground turmeric
¼ cup slivered almonds
1 lime, halved
Cilantro leaves with tender stems (for serving)
Steamed rice (for serving; optional)

Steps:

  • Heat oil in a large skillet over medium-high. Cook squash, a cut side down, until browned underneath, about 3 minutes. Turn onto other cut sides and cook, undisturbed, until browned, about 3 minutes. Transfer to a plate.
  • Reduce heat to medium-low and add shallots, garlic, and ginger to same skillet. Cook, stirring often, until translucent and fragrant, about 3 minutes. Stir in coconut milk, salt, chile powder, cayenne, and turmeric. Increase heat to medium-high and bring to a gentle simmer. Reduce heat to medium-low; return squash to skillet and spoon some sauce over. Cover and cook until squash is fork-tender, 20-25 minutes.
  • Meanwhile, toast almonds in a dry small skillet over medium heat, tossing often, until golden brown, about 4 minutes. Transfer to a plate and let cool.
  • Remove squash from heat, uncover, and squeeze lime juice over. (If oil starts to separate from sauce while squash sits, gently whisk to emulsify before serving.) Top with almonds and cilantro. Serve with rice if desired.

SPICY BUTTERNUT SQUASH SOUP



Spicy butternut squash soup image

A spicy and warming soup, great for when its cold outside!

Provided by antonellafood

Time 1h20m

Yield Serves 8

Number Of Ingredients 0

Steps:

  • Heat oil in a large saucepan and add garlic, chilli, paprika, bay, rosemary and cumin seeds and heat for 30seconds (do not colour, you only want to release the flavours).
  • Add all the remaining ingredients apart from the stock.
  • Saute the vegetables for 2 minutes until they are fully coated in the spices.
  • Add the stock, turn down the heat and allow the soup to simmer for about 45 mins.
  • Allow the soup to cool and then blend with a hand whisk, until free of lumps. If the soup is too thick add a little more stock until you have the desired consistancy.
  • Reheat when ready to serve and eat with a big hunk of crusty bread, delicious!

SPICY BUTTERNUT SQUASH AND CARROT SOUP



Spicy Butternut Squash and Carrot Soup image

This butternut squash and carrot soup is by far one of the best soups I've made and I constantly find myself making it over and over again! It's savory and goes great with toasted bread.

Provided by AriannaHajnal

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 12

1 medium butternut squash, peeled and cut into 2-inch cubes
3 carrots, peeled and cut into thirds
2 tablespoons olive oil, divided
1 tablespoon curry powder
2 teaspoons chili powder
2 teaspoons coarsely ground black pepper
1 pinch salt
½ medium yellow onion, chopped
1 habanero pepper, seeded and chopped, or more to taste
4 cloves garlic, diced
4 cups water, or more to taste
2 cubes chicken bouillon

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Place squash and carrots in a bowl. Drizzle with 1 tablespoon olive oil and add curry powder, chili powder, pepper, and salt. Place on a rimmed baking sheet.
  • Roast in the preheated oven until vegetables are soft, about 20 minutes.
  • Meanwhile, place onion, habanero pepper, and garlic in a pot with remaining olive oil and saute over medium heat until soft and fragrant, 5 to 7 minutes. Add water and bouillon, increase heat to medium-high, and bring to a boil. Stir in roasted squash and carrots, reduce heat, and let simmer for 10 to 15 minutes.
  • Transfer carefully to an electric blender or food processor, in batches if necessary, and blend until smooth.

Nutrition Facts : Calories 249.8 calories, Carbohydrate 47 g, Cholesterol 0.3 mg, Fat 7.8 g, Fiber 9.4 g, Protein 4.8 g, SaturatedFat 1.1 g, Sodium 687.7 mg, Sugar 10.3 g

More about "spicy butternut squash recipes"

SPICY SWEET ROASTED BUTTERNUT SQUASH - WITH VIDEO!
spicy-sweet-roasted-butternut-squash-with-video image
2012-10-25 Place butternut squash cubes onto a large, rimmed sheet tray. In a small bowl, mix together olive oil, syrup, cinnamon, cayenne and salt. Pour …
From rachelcooks.com
Ratings 24
Calories 64 per serving
Category Sides & Vegetables
  • Preheat oven to 400° F. Peel and cube butternut squash. (Disclaimer: I am not responsible for any personal injuries or anxiety attacks.)
  • In a small bowl, mix together olive oil, syrup, cinnamon, cayenne and salt. Pour olive oil mixture over cubed squash and toss with your hands to coat. Spread out squash so that it is in an even layer.
  • Bake for 15-30 minutes, stirring halfway through. Cooking time will depend on how crowded your squash is and how big your cubes are. You want the squash to be fork tender (stick a fork in and it comes right back out), but not mushy.


SPICE ROASTED BUTTERNUT SQUASH RECIPE - MELISSA RUBEL …
2013-12-07 Instructions Checklist. Step 1. Preheat the oven to 425°. In a large bowl, toss the squash with the olive oil, cumin, coriander and cayenne and season with salt and pepper. Spread the squash on a ...
From foodandwine.com
5/5
Total Time 55 mins
Servings 6


ROASTED BUTTERNUT SQUASH RECIPES | BBC GOOD FOOD
Roasted butternut squash makes a delicious veggie centrepiece as well as being great comfort food. You can also serve this versatile veg with pasta, in salads, soups and traybakes. Try these roasted butternut squash recipes, then check out our collections of butternut squash recipes and butternut squash soup recipes. Showing items 1 to 24 of 29.
From bbcgoodfood.com


BUTTERNUT SQUASH RECIPES LOW CALORIE : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


FENNEL AND BUTTERNUT SQUASH - THERESCIPES.INFO
https://www.foodandwine.com › recipes › butternut-squash-fennel-and-apple See more result ›› See also : Butternut Squash Latkes Recipe , Butternut Squash Fries Baked 100. Visit site . Share this result ×. Butternut Squash With Fennel And Apple Recipe - Emily Farris | Food & Wine. Copy the link and share. Tap To Copy Fennel and Butternut Squash - Tasty Kitchen …
From therecipes.info


SWEET & SPICY ROASTED BUTTERNUT SQUASH - DRIZZLE ME SKINNY!
2021-11-07 Instructions. Preheat oven to 450F, line a large baking sheet with some foil. Peel, seed, and dice the squash, about 1-2 inch cubes, or smaller if you prefer. Place diced squash into a bowl, mix in the oil and all seasoning, stir well to coat all of the squash. Place the squash on the foil lined baking tray and bake for 25-35 minutes, till the ...
From drizzlemeskinny.com


SWEET & SPICY BUTTERNUT SQUASH - RACHAEL RAY IN SEASON
Step 1. Position the racks in the upper and lower thirds of the oven; preheat to 375 degrees . In a large bowl, combine the first 4 ingredients. Add the squash; toss to coat. Coat 2 foil- lined rimmed baking sheets with olive oil cooking spray. Divide the …
From rachaelraymag.com


SPICY GROUND BEEF AND BUTTERNUT SQUASH - REAL PLANS
Heat oil in a saute pan over medium heat. Add onion and jalapeno pepper and cook for 6-7 minutes, or until the onions begin to brown. Add garlic, spices, and ground beef and mix well. Once the beef begins to brown, add butternut squash and mix well. Reduce heat to medium-low and cover with a lid for 10 minutes, or until the butternut squash is ...
From realplans.com


SPICY SQUASH - MANJULA'S KITCHEN | INDIAN VEGETARIAN RECIPES
2009-09-25 Add the spice paste and stir-fry for a minute until spices start leaving the oil. Add the squash, squash peels, salt, and ¼ cup of water. Mix well. Cover the pan and let it cook on medium heat until the vegetables are tender. Squash will be semi mushy. Make sure to stir gently every 3 to 4 minutes.
From manjulaskitchen.com


SPICY ROASTED BUTTERNUT SQUASH SOUP - FIT FOODIE FINDS
2019-10-27 First, preheat the oven to 400ºF and prepare a baking sheet by wiping it with olive oil or spraying it with nonstick cooking spray. Next, cut a butternut squash in half hot dog style. remove seeds and place on pan. Bake squash for 30 minutes, remove from oven and add onion, jalapeño, shallot, and garlic to the same pan.
From fitfoodiefinds.com


SWEET AND SPICY ROASTED BUTTERNUT SQUASH RECIPE
Heat oven to 425 degrees F and line two large baking sheets with aluminum foil. Toss squash cubes with olive oil, maple syrup, Sriracha, and salt until well coated. Tumble coated squash onto baking sheets and spread into one layer. Try not to crowd them …
From inspiredtaste.net


SPICY SOUTHWEST BUTTERNUT SQUASH CASSEROLE - JAR OF LEMONS
2021-01-08 Bake for about 20 minutes, or until squash just begins to soften. Drain any extra liquid in the casserole dish. Mix in the paprika, garlic powder, salt and pepper, black beans, cooked ground beef, half of the cheese, and kale to the casserole dish. Top with remaining cheese. Bake for another 10 minutes (or until everything is soft).
From jaroflemons.com


46 BUTTERNUT SQUASH RECIPES - FOOD.COM
Roasted Butternut Squash & Feta Pie. “Sweet caramelized onions and roasted butternut squash, teamed with feta cheese partially encased in pastry. The roasting intensifies the sweet flavor of the squash, and gives it a creamy texture nicely balanced by the feta.”. …
From food.com


SPICY BUTTERNUT SQUASH SOUP - PINTEREST.CA
Design is from the 'Planet Cake' book. This is a very easy and delicious chicken recipe that goes well served with rice. Irish Beer Cheese Soup for Saint Patrick's Day! This easy beer cheese soup recipe is rich and alluring, with only a handful of ingredients. Strawberry Pretzel Salad Strawberry Pretzel Salad has a sweet and salty pretzel crust ...
From pinterest.ca


SPICY ROASTED BUTTERNUT SQUASH RECIPES - CREATE THE MOST …
All cool recipes and cooking guide for Spicy Roasted Butternut Squash Recipes are provided here for you to discover and enjoy. Healthy Menu. Healthy Veal Cutlet Recipe Healthy Veal Cutlet Recipes Healthy Egg Dishes For Breakfast ...
From recipeshappy.com


SPICY BUTTERNUT SQUASH PATTIES - ALL INFORMATION ABOUT HEALTHY …
Divide squash into 4ths and spoon each 4th into pan, shaping into patty and patting down lightly. Sauté 10 minutes, or until brown, then turn and sauté the other side 10 …
From therecipes.info


SPICY MARINATED BUTTERNUT SQUASH — LUKAS VOLGER
2022-03-27 Salt and pepper. Preheat the oven to 425 F. Line a baking sheet with parchment paper. To prepare the squash, trim the ends and cut it in half where the neck meets the bulbous base. If your squash has a really long neck, cut it into two …
From lukasvolger.com


37 HEALTHY BUTTERNUT SQUASH RECIPES | TASTE OF HOME
2021-10-01 Load butternut squash shells with an Italian turkey sausage and squash mixture for a quick and easy meal. Even better, it’s surprisingly low in calories. —Katia Slinger, Columbus, Georgia Even better, it’s surprisingly low in calories.
From tasteofhome.com


THREE SISTERS BUTTERNUT SQUASH CHILI (RECIPE) - A SPICY PERSPECTIVE
2021-02-15 Set a large 7-8 quart saucepot over medium heat. Add the onions, chopped poblano peppers, and minced garlic. Sauté for 5 minute to soften. Add in the cubed butternut squash, rinsed beans, tomatoes, broth, green chiles in juices, frozen corn, and all spices. Add 1 teaspoon of salt, but save the cilantro for later.
From aspicyperspective.com


SPICY BUTTERNUT SQUASH RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Spicy Butternut Squash Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Dinner Recipes Sorghum Recipes Healthy Is Wok Cooking Healthy ...
From recipeshappy.com


SPICY ROAST BUTTERNUT SQUASH SOUP RECIPE | KITCHEN MASON
2022-02-09 Instructions. Preheat your oven to 190ºC/Fan 180ºC/374ºF. Mix together the squash, chill flakes, olive oil and a generous helping of salt and pepper in your roasting pan. Bake for 15-20 mins until softened and just starting to brown. Add the onion, garlic, rosemary and season with more salt and pepper.
From kitchenmason.com


THE 10 BEST SQUASH RECIPES | FOOD | THE GUARDIAN
2013-09-21 1 Preheat the oven to 190C/375F/gas mark 5. Cut the squash into large wedges, discarding the seeds. Place on foil on a baking tray and season with salt. Wrap tightly and bake for about 45 minutes ...
From theguardian.com


ROASTED BUTTERNUT SQUASH WITH SPICY ONIONS RECIPE - BON …
2014-01-14 Step 1. Heat oil in a large skillet over medium-high heat. Cook onion, stirring often, until lightly charred and softened but not falling apart, 5–7 …
From bonappetit.com


SPICY ROASTED SQUASH | VEGETABLES RECIPES - JAMIE OLIVER
Method. Preheat the oven to 200°C/400°F/gas 6. Scrub, halve and deseed the squash, then cut into chunky boat-shaped wedges (quite frankly, it doesn’t matter if you hack it up as long as the pieces are roughly the same shape), then place in a roasting tray. Pound the coriander seed and chilli (es) in a pestle and mortar with a pinch of sea ...
From jamieoliver.com


SPICY BUTTERNUT SQUASH SOUP WITH COCONUT MILK – WELLPLATED.COM
2022-01-06 Stir in the garlic. Let cook, stirring constantly, until the garlic is very fragrant, about 30 seconds. Pour in the broth and coconut milk. Bring the liquid boil, then partially cover the pot and let simmer until the squash is fork-tender, about 15 to 20 minutes. Add the peanut butter, rice vinegar, and coconut sugar.
From wellplated.com


SPICY THAI BUTTERNUT SQUASH SOUP - CHOOSING CHIA
2019-09-13 Preheat the oven to 400 degrees F and line a baking pan with parchment paper. Cut the squash in half and place face down on the baking pan. Bake for 25-35 minutes until the squash is tender. Add the avocado oil to a pot on medium-high heat. Once heated, add the onions and saute for 3-4 minutes.
From choosingchia.com


31 BAKED BUTTERNUT SQUASH RECIPES | TASTE OF HOME
2020-09-24 Butternut and Chard Pasta Bake. This recipe is made for butternut squash lovers, with pureed squash in the sauce and squash pieces in the casserole alongside an ideal companion, Swiss chard. This is a very veggie hybrid of ever-popular holiday sides. —Arlene Erlbach, Morton Grove, Illinois. Go to Recipe.
From tasteofhome.com


BUTTERNUT SQUASH RECIPES | JAMIE OLIVER RECIPES | JAMIE OLIVER
Roast squash, sage, chestnut and pancetta risotto. 40 minutes Not too tricky. Pumpkin pie. 2 hours 20 minutes Not too tricky. Pot-roasted shoulder of lamb with roasted butternut squash and sweet red onions. 1 hour Super easy. Spicy squash soup. 55 minutes Super easy. Mozzarella & squash skewers.
From jamieoliver.com


FARFALLE WITH SPICY SAUSAGE AND BUTTERNUT SQUASH RECIPE
Instructions Checklist. Step 1. In a large, deep skillet, heat 2 tablespoons of the olive oil. Add the squash, season lightly with salt and cook over high heat, stirring, until tender and lightly ...
From foodandwine.com


SPICY ROSEMARY BUTTERNUT SQUASH - HEALTHY WORLD CUISINE
2016-11-14 Instructions. Preheat oven to 400 degrees F ( 204 degrees C). Toss cut butternut squash with olive oil, rosemary, salt and pepper, cayenne pepper and paprika in a bowl. Spray your baking pan with a little oil or line with parchment waxed paper to prevent sticking. Lay out the cut and seasoned butternut squash in a flat layer on a baking sheet.
From hwcmagazine.com


SPICY BUTTERNUT SQUASH SOUP - GOOD HOUSEKEEPING
2018-12-13 Directions. Heat the oil in a large pan. Add squash and onion, cover and gently fry for 10min until softened and slightly coloured. Add …
From goodhousekeeping.com


BUTTERNUT SQUASH AND ROOT VEG SPICY PIE (VEGAN/VEGETARIAN)
2020-11-10 Butternut squash and root veg spicy pie (vegan/vegetarian) Post author By cakefiles; Post date 10th Nov 2020; 4 Comments on Butternut squash and root veg spicy pie (vegan/vegetarian) I have been writing on this blog for less than a month I think, and I am afraid I have already said too many times that I love autumn and that I love butternut squash. So I’ll …
From cakefiles.com


SPICY BUTTERNUT SQUASH BAKE RECIPE | THE TRAY BAKERS
2020-05-04 Large metal spatula. Salad spinner. Preheat the oven to 200 degrees. Roughly crush the coriander, chilli and peppercorns in the pestle and mortar. Once they are no longer solid sprinkle in the salt and garlic. Peel and dice the butternut squash, wash and break up the cauliflower into florets and roughly chop the onion – into 6-8 chunks.
From thetraybakers.com


SPICY BEEF CHILI WITH BUTTERNUT SQUASH RECIPE
2022-05-04 Sauté the beef, onion, bell pepper, and tomatoes in a large Dutch oven over medium-high heat, stirring to break up the meat. Drain the meat and vegetables in a colander and return to the pot. Add ...
From farmanddairy.com


SPICY GROUND BEEF AND BUTTERNUT SQUASH | MY HEART BEETS
2015-10-26 Instructions. Heat oil in a saute pan over medium heat. Add the onion and Serrano pepper and cook for 6-7 minutes, or until the onions begin to brown. Add garlic, spices and ground beef and mix well. Once the beef begins to brown, add the butternut squash and mix well. Reduce the heat to medium-low, cover with a lid for 10 minutes, or until the ...
From myheartbeets.com


SPICY BUTTERNUT SQUASH SOUP RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


SPICY BUTTERNUT SQUASH SOUP RECIPE | EATINGWELL
Cover, reduce heat to medium-low and cook, stirring frequently, until soft, 8 to 10 minutes. Stir in the squash flesh, cumin, chipotle to taste and cloves. Add broth and simmer, covered, until the vegetables are very tender, 20 to 25 minutes. Step 4. Puree the soup with an immersion blender or a regular blender (in batches) until smooth.
From eatingwell.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #low-protein     #healthy     #5-ingredients-or-less     #side-dishes     #vegetables     #easy     #microwave     #fall     #low-fat     #vegan     #vegetarian     #winter     #dietary     #low-sodium     #low-cholesterol     #seasonal     #low-saturated-fat     #low-calorie     #healthy-2     #low-in-something     #squash     #equipment     #small-appliance     #3-steps-or-less     #from-scratch

Top Asked Questions

How to bake butternut squash?
1 large butternut squash, peeled, seeded and cut into 1-inch cubes (about 3 pounds or 8 cups, cubed) Heat oven to 425 degrees F and line two large baking sheets with aluminum foil. Toss squash cubes with olive oil, maple syrup, Sriracha, and salt until well coated. Tumble coated squash onto baking sheets and spread into one layer.
What spices up oven roasted butternut squash?
Spice up oven roasted butternut squash with a combination of maple syrup and Sriracha. Jump to the Sweet and Spicy Roasted Butternut Squash Recipe or read on to see our tips for making it. YOU MAY ALSO LIKE: Simple roasted butternut squash recipe with cinnamon, brown sugar and a little cayenne.
What is butternut squash soup?
This Thai-inspired spicy butternut squash soup is a delicious blend of sweet and spicy. Thick, rich, and healthy, it's vegan and filling. In a large Dutch oven or similar large, sturdy-bottomed pot, heat the oil over medium heat. Once the oil is hot, add the squash, onion, curry paste, ginger, salt, and cayenne.
How to cook squash on the stove?
Heat oil in a large saucepan over medium heat. Add celery, onion and carrot and stir to coat. Cover, reduce heat to medium-low and cook, stirring frequently, until soft, 8 to 10 minutes. Stir in the squash flesh, cumin, chipotle to taste and cloves.

Related Search