Butternut Squash And Shallots Recipes

BUTTERNUT SQUASH WITH SHALLOTS AND SAGE

Steps:

• Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook shallots and squash, stirring, until shallots are softened, about 5 minutes.
• Add broth, brown sugar, sage, and salt, stirring until sugar is dissolved. Simmer, covered, stirring occasionally, until squash is tender, 8 to 10 minutes. Remove from heat and stir in vinegar, pepper, and salt to taste.

BUTTERNUT SQUASH CONGEE WITH CRISPY SHALLOTS AND SOFT-BOILED EGGS

Steps:

• Put the rice in a medium bowl and cover with water; drain. Repeat twice; drain well in a fine-mesh sieve. (This will help remove some of the starch.) Transfer the rinsed rice back to the bowl and add 1 1/2 tablespoons salt with 1 teaspoon of the vegetable oil. Mix well with your hand or a rubber spatula and let sit for five minutes.
• Meanwhile, pulse the butternut squash in a food processor until finely chopped. (If you are using a mini food processor, do this in batches.) Set aside.
• Rinse the rice twice with cold water to remove the excess salt, then drain and transfer to a medium nonstick saucepan. Add the broth and butternut squash. Bring to a boil over medium-high heat, then reduce the heat to a medium-low simmer. Cover and cook, stirring occasionally to prevent burning, until the consistency resembles oatmeal and the butternut squash is completely soft, bright orange and incorporated into the congee, about 30 minutes. Add the white pepper and season with salt.
• While the congee cooks, placed the eggs in a small saucepan, cover with cold water and add the vinegar. Bring to a boil, cover and remove from the heat. Let sit for 5 minutes. Drain and rinse under cold water; peel, then halve each egg lengthwise. Set aside.
• Heat the remaining 2 tablespoons plus 2 teaspoons vegetable oil in a small skillet over medium heat until shimmering. Add the shallots and gently fry, stirring, until golden brown, 4 to 5 minutes. Remove with a slotted spoon to a paper towel-lined plate. Lightly sprinkle with salt.
• Divide the congee among 4 shallow bowls. Top each with 2 egg halves. Garnish the congee with the ginger, scallions, cilantro and crispy shallots. Drizzle with sesame oil, if desired. Enjoy while warm.

ROASTED BUTTERNUT SQUASH AND SHALLOTS

Steps:

• Preheat oven to 475.
• Combine ingredients in bowl.
• Pour into a lightly sprayed jellyroll pan.
• Bake at 475 for 20 minutes or until tender, stirring occasionally.

BUTTERNUT SQUASH, SHALLOT AND COCONUT MILK SOUP

Steps:

• Heat the coconut oil in a medium saucepan over medium heat. Add the shallot and scallion whites and cook, stirring, until tender, 3 to 4 minutes. Add the potato, ginger, cayenne, bay leaf, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
• Add the butternut squash and simmer until the potatoes and squash are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the bay leaf and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
• Stir in the coconut milk and reheat the soup if necessary, adjusting the consistency with water and seasoning with additional salt and pepper.
• Serve hot sprinkled with chopped cilantro and scallion greens and a drizzle of coconut milk if using.

ROASTED BUTTERNUT SQUASH WITH SHALLOTS

Steps:

• Square off ends and cut squash in two, just above bulbous part. Stand sections on flat ends and use sharp knife (or vegetable peeler) to remove outer peel, slicing from top to bottom. Cut rounded end in half lengthwise and scoop out seeds. Cut squash into uniform 3/4 inch cubes so they'll cook evenly.
• Position rack in center of oven and heat to 450°F.
• In a bowl combine squash and shallots and toss to mix.
• In a small bowl combine olive oil, rosemary, salt, brown sugar and pepper. Mix well.
• Pour oil mixture over squash in bowl and toss well to coat all.
• Put squash mixture onto heavy duty rimmed baking sheet. Distribute vegetables evenly on baking sheet.
• Roast for 20 minutes. Stir, then continue roasting until vegetables are tender and lightly browned, 10-15 minutes more.
• Serves four.

AIR FRYER BUTTERNUT SQUASH, FENNEL AND SHALLOT SALAD

Steps:

• Add 3 tablespoons of the maple syrup and the red wine vinegar to a small saucepan over medium-low heat and stir to combine. Add the 2 teaspoons tarragon and the rosemary and stir. Simmer until fragrant, about 5 minutes. Remove from the heat and set aside.
• Preheat an air fryer to 385 degrees F. Add the butternut squash, shallots, fennel, garlic, olive oil, 1 tablespoon of the Dijon and a generous sprinkle each of salt and pepper to a large bowl and toss to combine. Put the vegetables in an even layer in the air fryer basket and cook until the squash and the shallots start to char around the edges, 20 to 25 minutes. You can do this in batches if you have a smaller air fryer or want crispier edges.
• While the vegetables air fry, strain the maple vinegar through a fine-mesh sieve into a small bowl. Add the remaining 3 tablespoons Dijon and stir or whisk to combine. Thin out with water and season with salt and pepper, if necessary.
• Transfer the vegetables to a large heatproof bowl and toss with the remaining 1 tablespoon maple syrup and 1 tablespoon tarragon.
• Dress the spinach spring mix with the vinaigrette and divide among serving bowls. Top with the vegetables, then garnish with fennel fronds and crushed peanuts.

BUTTERNUT SQUASH AND SHALLOTS

Steps:

• 1. Peel a 1-2 lb butternut squash and cube in 1/2 inch cubes (scooping out seeds and discarding).
• 2. Peel and slice shallots by cutting in half and slicing in 1/4 inch slices.
• 3. Heat oil in large skillet.
• 4. Place shallots and squash in pan. Heat on med-high until slightly brown and tender.
• 5. Add spices and broth or water, and spices. Cover and cook til tender, approx 10 mins.
• 6. Add brown sugar and vinegar. Toss and continue to heat until desired tenderness. (soft, but not mushy)
• 7. Adjust by adding more salt and pepper and spices as desired.