Steamed Butternut Squash Recipes
7-MINUTE HEALTHY STEAMED BUTTERNUT SQUASH
Prep and Cook Time: 7 minutes
Provided by ethic1
Categories Side Dish
Time 30m
Yield 2
Number Of Ingredients 4
Steps:
- Fill the bottom of the steamer with 2 inches of water. While steam is building up in steamer, peel and cut butternut squash into 1-inch cubes. Steam covered for 7 minutes. Squash is done when it is tender, yet still firm enough to hold its shape. Transfer to a bowl. For more flavor toss squash with the oil, lemon juice, salt, and pepper while it is still hot. Research shows that carotenoids in foods are best absorbed when consumed with oils
Nutrition Facts : Calories 149 calories, Fat 9.815 g, Carbohydrate 16.4756729167544 g, Cholesterol 0 mg, Fiber 2.80508333341315 g, Protein 1.40482916667053 g, SaturatedFat 1.365324 g, ServingSize 1 1 Serving (151g), Sodium 83.3222083333435 mg, Sugar 13.6705895833413 g, TransFat 0.303999000000001 g
STEAMED BUTTERNUT SQUASH
Butternut squash steams quickly, making this a great cooking technique to enjoy this fall vegetable as a weeknight side dish. For extra flavor, toss the steamed butternut squash with salt, pepper and a little bit of olive oil, butter or Parmesan cheese after cooking.
Provided by Carolyn Casner
Categories Vegan Thanksgiving Side Dish Recipes
Time 30m
Number Of Ingredients 1
Steps:
- Bring 1 inch of water to boil in a large saucepan fitted with a steamer basket.
- Add squash. Cover and steam until very tender, about 15 minutes.
Nutrition Facts : Calories 25.5 calories, Carbohydrate 6.6 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.6 g, Sodium 2.3 mg, Sugar 1.3 g
CURRIED BUTTERNUT SQUASH SOUP
This is a soup that will keep you warm during a long, cold winter!
Provided by Marci Stohon
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Melt butter in a large pot over medium heat. Cook and stir onion and garlic in hot butter until softened and browned, 10 to 15 minutes.
- Stir chicken broth, squash, curry powder, salt, cumin, and cayenne pepper into onion mixture. Bring mixture to a boil, reduce heat to low, and simmer until squash is tender, about 15 minutes. Remove from heat. Stir half-and-half and honey into squash mixture.
- Pour squash 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. Ladle soup into serving bowls and top with a dollop of sour cream.
Nutrition Facts : Calories 295.8 calories, Carbohydrate 43.8 g, Cholesterol 37.8 mg, Fat 13.3 g, Fiber 5.7 g, Protein 5.5 g, SaturatedFat 7.8 g, Sodium 1615 mg, Sugar 16.5 g
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- Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add squash to the basket, cover and steam until the squash is tender, 13 to 15 minutes.
- Meanwhile, heat oil in a small skillet over medium heat. Add garlic, and cook, stirring often until the garlic is fragrant and just starting to brown slightly, 1 to 3 minutes. Immediately pour the garlic and oil into a large mixing bowl, add herbs and stir.
- Add the cooked squash to the garlic herb mixture. Add salt and pepper and gently stir to combine. Keep warm until ready to serve.
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