Butternut Squash Cappuccino Recipe By Tasty Recipes

HASSELBACK BUTTERNUT SQUASH RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C). Place a rack in the upper third of the oven.
• Using a vegetable peeler, peel the skin and the white flesh directly beneath the skin from the butternut squash until the deep orange flesh is exposed. Leave the stem intact if possible. Cut the squash in half lengthwise. Remove the seeds and pulp.
• Place the squash cut-side down on a rimmed baking sheet and pour in the water. Bake the squash for 20 minutes, until the flesh is softened but not fully cooked. This par-cooking will making the cutting much easier.
• Cool the squash until it can be safely handled with your bare hands. Place one squash half cut-side down on a cutting board. Using a sharp knife, carefully cut very thin slits, about ⅛-inch (3 MM) wide, about ¾ of the way through the squash, being careful not to cut all the way through. Repeat with the second half.
• Grease the baking sheet with olive oil and return the squash to the pan, cut-side down. Brush more olive oil all over the squash. Season with salt and pepper.
• Bake for another 35 minutes, until the squash is fork tender and golden brown on top.
• While the squash finishes baking, make the sauce. In a small saucepan over medium heat, warm 2 tablespoons of olive oil. Add the shallots, season with salt, and cook for 10-12 minutes, stirring, until they begin to caramelize.
• Add the mustard, maple syrup, and apple cider vinegar and whisk to combine. Simmer for 3 minutes, until the sauce is slightly reduced and thickened. Season with salt and pepper to taste. Remove from the heat.
• Drizzle the warm sauce over the butternut squash, making sure to get the sauce in between the slits as best you can. Top with the hazelnuts, pomegranate seeds, and chives. Serve warm.
• Enjoy!

BUTTERNUT SQUASH CAPPUCCINO RECIPE BY TASTY

Steps:

• Toss butternut squash, carrots, onions, garlic with olive oil and brown sugar and roast in the oven at 375 degrees for ½ hour or until cooked and soft.
• Transfer to a blender and add chicken broth, 1 C. cream, cinnamon and coffee.
• Blend until smooth. Add more chicken broth if too thick and season with salt and pepper.
• Whisk remaining heavy cream in a bowl with granulated sugar until thick like whipped cream.
• Serve in a coffee cup and garnish with a scoop of whipped cream and serve, sprinkled with cinnamon.

BUTTERCUP SQUASH COFFEE CAKE

Steps:

• In a small bowl, combine the first 6 ingredients. Cut in butter until crumbly; set aside. In a large bowl, cream shortening and sugar until light and fluffy. Beat in 1 egg at a time, beating well after each addition. Beat in squash and vanilla. Combine dry ingredients; gradually add to creamed mixture and mix well. Spoon half into a greased 9-in. springform pan., Spread applesauce over batter. Sprinkle with half of the crumb mixture. Spoon remaining batter evenly over crumb mixture. Top with remaining crumb mixture., Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing sides of pan., Combine the confectioners' sugar, extract and enough water to achieve desired consistency; drizzle over coffee cake.

SLOW COOKER BUTTERNUT SQUASH SOUP RECIPE BY TASTY

Steps:

• Add the butternut squash, onion, and garlic to a slow cooker. Drizzle with olive oil and add vegetable broth, ginger, cumin, coriander, paprika, cayenne, salt, and pepper.
• Cover and cook on high heat for 4 hours.
• Using a hand blender, blend the ingredients until smooth, or transfer to a standard blender or food processor and carefully puree.
• Add the thyme and coconut milk and blend to incorporate.
• Garnish with pumpkin seeds and chives, if desired.
• Enjoy!

BUTTERNUT SQUASH SOUP RECIPE BY TASTY

Steps:

• Melt the butter in a large pot over medium heat, then add the garlic and onion and sauté for 1-2 minutes, until the onion is translucent.
• Add the potato, celery, carrot, salt, and pepper. Sauté for 3 minutes.
• Add the butternut squash, broth, water, bay leaf, and thyme and stir. Bring to a boil.
• Cover and reduce the heat to low. Simmer for 25-30 minutes.
• Remove the thyme stems and bay leaf.
• Use an immersion or countertop blender to blend the soup until smooth.
• Let cool for 2 minutes, then serve.
• Enjoy!

ONE-POT BUTTERNUT SQUASH PILAF RECIPE BY TASTY

Steps:

• To prep cut off both ends of the butternut squash and poke 10-15 air vents with a fork. Microwave on high for 3-4 minutes.
• Peel the skin off of the squash. The skin should peel right off! Once peeled, cut into 1x1-inch (2x2-cm) cubes.
• Preheat oven to 375°F (190°C).
• In a large dutch oven or oven-safe pot, sauté onion in olive oil for 3-4 minutes or until semi-translucent. Add garlic and sauté for 2 more minutes.
• Add the thyme and cook for 2 minutes, until fragrant.
• Add arborio rice and sauté until lightly toasted, then stir in salt, pepper and white wine.
• Stir in butternut squash and and vegetable broth and bring to a boil.
• Cover pot and transfer to oven. Bake for 15-20 minutes, until liquid is absorbed.
• Garnish with parsley and serve immediately
• Enjoy!

BUTTERNUT SQUASH AU GRATIN RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• Melt the butter in a medium saucepan over medium-low heat. Add the garlic and cook until fragrant, about 1 minute. Add the flour and stir for 1 minute more, or until the flour turns light golden brown in color. Slowly pour the milk, stirring constantly, and cook, still stirring, until the mixture thickens slightly, 2-3 minutes.
• Add the Campbell's® Cream of Chicken Soup and stir to combine. Add the onion powder; salt; pepper; thyme; and the cheddar, Gruyère, and Parmesan cheeses. Stir for about 2 minutes, or until the cheese has melted completely. Remove the pot from the heat.
• Arrange ⅓ of the butternut squash slices on the bottom of an 8-inch square baking dish. Spread ⅓ of the sauce on top of the squash. Repeat with the remaining squash and sauce to make 2 more layers.
• Bake the gratin for 35 minutes, until the butternut squash is tender.
• Remove the gratin from the oven and turn the broiler on high.
• Sprinkle the cheddar and Gruyère cheeses over the gratin in an even layer. Top with the bread crumbs and thyme.
• Return the gratin to the oven and broil until the cheese is melted and the bread crumbs are toasted, 1-3 minutes. Keep a close eye on the dish to prevent burning.
• Allow the gratin to cool for about 10 minutes before slicing and serving.
• Enjoy!