Winter Squash And Walnut Spread Recipes

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WINTER SQUASH AND WALNUT SPREAD



Winter Squash and Walnut Spread image

This dish is inspired by the filling for the coiled Greek winter squash pie featured a few weeks ago.

Provided by Martha Rose Shulman

Categories     appetizer

Time 1h30m

Yield 2 cups

Number Of Ingredients 8

2 pounds pumpkin or winter squash, such as kabocha or butternut, seeds and membranes scraped away, cut into large pieces (if using butternut, cut in half crosswise, just above the bulbous bottom part, then cut these halves into lengthwise quarters and scr
3 tablespoons extra virgin olive oil
1/2 medium onion, finely chopped
2 tablespoons finely chopped fresh mint
1/8 teaspoon freshly grated nutmeg
1/4 cup (1 1/4 ounces/35 g) lightly toasted walnuts, finely chopped
1 ounce Parmesan, grated (about 1/3 cup)
Salt and freshly ground pepper

Steps:

  • Heat the oven to 425 degrees. Line a baking sheet with foil and oil the foil. Place the squash on the baking sheet and rub or toss with 1 tablespoon of the olive oil. Place in the oven and bake until tender, 40 to 60 minutes depending on the type of squash and the size of the pieces. Every 15 minutes use tongs to turn the pieces over so different surfaces become browned on the foil. Remove from the oven and allow to cool, then peel and place in the bowl of a food processor fitted with the steel blade. Pulse several times, scrape down the sides of the bowl, then purée until smooth.
  • Heat another tablespoon of the olive oil over medium heat in a large, heavy skillet and add the onion. Add a generous pinch of salt, turn the heat to medium low and cook, stirring often, until very tender, sweet and lightly caramelized, about 20 minutes. Remove from the heat and add to the squash. Add the mint, nutmeg, walnuts, Parmesan, and 1 tablespoon olive oil and pulse together. Season to taste with salt and pepper. Serve on croutons.

Nutrition Facts : @context http, Calories 180, UnsaturatedFat 10 grams, Carbohydrate 15 grams, Fat 12 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 423 milligrams, Sugar 4 grams

WINTER SQUASH, APPLE AND WALNUT SOUP



Winter Squash, Apple and Walnut Soup image

Make and share this Winter Squash, Apple and Walnut Soup recipe from Food.com.

Provided by Gingerbee

Categories     Apple

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

2 (12 ounce) packages frozen pureed winter squash, de-frosted (butternut)
2 tablespoons unsalted butter
1 cup unsweetened applesauce
1 cup light cream or 1 cup heavy cream
1/4 cup ground toasted walnuts
2 teaspoons dried chervil, crumbled
1/2 teaspoon ground mace
salt
white pepper
1/2 cup toasted walnut pieces (to garnish)

Steps:

  • Combine all the ingredients except the walnuts pieces in a large saucepan and stir to blend well.
  • Cook the soup over medium heat until warmed through, about 6 to 8 minutes.
  • Ladle the soup into bowls and add a few chopped walnut pieces in the center.
  • Yield: 6 servings.

Nutrition Facts : Calories 264.8, Fat 21.3, SaturatedFat 8.2, Cholesterol 36.6, Sodium 22.4, Carbohydrate 18, Fiber 3.2, Sugar 2.9, Protein 4.5

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