Winter Squash With Madeira Recipes

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WINTER SQUASH WITH MADEIRA



Winter Squash With Madeira image

Provided by Craig Claiborne

Categories     side dish

Time 1h

Yield 6 servings

Number Of Ingredients 9

2 acorn squash or 1 butternut squash, approximately 1 1/4 pounds (enough to make 3 cups of 1/4-inch-thick slices)
2 tablespoons butter
2 tablespoons vegetable oil
1 cup heavy cream
1/4 cup Madeira
Salt and freshly ground black pepper to taste
1/2 cup bread crumbs
1/2 cup walnuts or pecans, coarsely chopped
2 tablespoons melted butter

Steps:

  • Peel, quarter and seed squash. Cut into 1/4-inch-thick slices. Saute slices in butter and oil until lightly browned, two to three minutes.
  • Butter a quart baking dish. Place half the squash in the dish. Sprinkle with salt and pepper.
  • In bowl combine cream and Madeira and pour half this mixture over the squash in the dish. Top with remaining squash; season and pour on remaining cream mixture.
  • Combine bread crumbs and nuts with melted butter and sprinkle over the top.
  • Bake at 325 degrees for 45 minutes, or until squash is tender.
  • To prepare ahead, refrigerate after casserole is complete. To serve, allow to sit at room temperature for about 30 minutes and then bake as directed for 55 to 60 minutes.

Nutrition Facts : @context http, Calories 380, UnsaturatedFat 13 grams, Carbohydrate 28 grams, Fat 29 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 15 grams, Sodium 551 milligrams, Sugar 6 grams, TransFat 0 grams

MASALA WINTER SQUASH



Masala Winter Squash image

This recipe originally appeared in the New York Times this past March. I love winter squash and paired with curry, chili and tomatoes, this seemed like it would be a hit in my kitchen. Though I have not tried it yet, I'm posting it here for sharing with my favorite foodies. I think this will make a terrific side with paired with Tandoori chicken.

Provided by justcallmetoni

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 large onion, peeled and quartered
5 garlic cloves, peeled and smashed
1 dried chilies or 1 teaspoon dried red chili pepper flakes
2 tablespoons canola oil
salt and pepper (to taste)
1 tablespoon curry powder (more to suit your taste)
1 cup chopped tomato (fresh or canned, reserving liquid)
1/4-1/2 cup water
1 1/2 lbs peeled winter squash, cut into 1 inch cubes (butternut or pumpkin)
1 lime, cut into wedges

Steps:

  • Place onions and garlic into food processor bowl and grind until it is turns into a paste.
  • Add oil to a saucepan or skillet over medium heat. Add garlic-onion paste, salt, pepper and curry and sauté for 5 to 10 minutes. Stir occasionally and allow the onions to brown.
  • Add drained tomatoes, chili and squash to the skillet. Stir in in ¼ cup of water or reserved liquid from canned tomatoes if using. Cover and adjust heat so that you achieve a low simmer. Stir occasionally, adding more liquid as needed. Squash should be tender and ready to serve in 20 minutes. Season with salt and pepper to taste.
  • Serve with lime wedges.

Nutrition Facts : Calories 159.8, Fat 7.6, SaturatedFat 0.7, Sodium 12.4, Carbohydrate 24.2, Fiber 4.7, Sugar 7, Protein 2.9

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