BUTTERNUT SQUASH JUMBLE
This dish was a huge hit at Thanksgiving. It's a unique side that still feels traditional. I like Gorgonzola for this, but any blue cheese would work. -Kara Brocious, Indianapolis, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425º. In a large bowl, combine squash, potatoes, olive oil, salt, thyme and pepper; transfer to a greased 15x10x1-in. baking pan. Roast until tender, 40-45 minutes, stirring occasionally. To serve, place mixture in a serving dish. Sprinkle with cheese, pecans, cranberries and parsley.
Nutrition Facts : Calories 311 calories, Fat 14g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 402mg sodium, Carbohydrate 45g carbohydrate (21g sugars, Fiber 8g fiber), Protein 6g protein.
BUTTERNUT-PINEAPPLE CRUMBLE
I tried this sweet and crunchy casserole out on my 80-year-old parents and they loved it! Butternut squash now has a place at our holiday table year after year. -Barbara Busch, Henrico, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Place squash in a large saucepan; add water to cover. Bring to a boil. Cook, covered, until tender, 15-20. Drain; cool slightly. Process in a food processor until slightly chunky. Add pineapple, cream cheese, butter, cinnamon and nutmeg; process until smooth. Transfer to a greased 8-in. square dish., For topping, combine crushed cookies, butter and sugar; sprinkle over squash mixture. Top with almonds. Bake, uncovered, until edges are lightly browned, 35-40 minutes.
Nutrition Facts : Calories 521 calories, Fat 31g fat (14g saturated fat), Cholesterol 54mg cholesterol, Sodium 445mg sodium, Carbohydrate 59g carbohydrate (24g sugars, Fiber 11g fiber), Protein 8g protein.
BUTTERNUT SQUASH, APPLE AND CRANBERRY CRISP
Provided by Katie Lee Biegel
Categories dessert
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- For the crisp: Preheat the oven to 400 degrees F. Spray an 8-inch square baking dish with nonstick cooking spray.
- Mix the flour, brown sugar and salt in a bowl. Use a pastry blender, two knives, or a food processor to cut in the butter until the size of peas. Add the oats and combine, taking care to not break up the oats too much. Set aside.
- For the filling: In a bowl, combine the squash, apples and cranberries and toss with the granulated sugar, cornstarch, pumpkin pie spice and salt. Transfer to the prepared baking dish. Top with the crisp mixture. Bake until the top is golden brown and crispy, 50 to 55 minutes.
BUTTERNUT-SQUASH CRUMBLE
Crumbles aren't always sweet: This savory version makes the most of winter squash and fresh herbs.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Generously butter a 10-inch round gratin dish; set aside. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add half the squash, and season with coarse salt and pepper. Cook, stirring occasionally, until well browned, 8 to 10 minutes. Transfer to prepared dish. Repeat with another tablespoon oil and remaining squash, and transfer to prepared dish. Set aside.
- Reduce heat to medium; add remaining tablespoon oil and the shallots to skillet. Cook, stirring frequently, until the shallots are lightly browned, 3 to 5 minutes. Transfer the shallots to baking dish along with parsley and stock; stir well to combine. Cover dish tightly with foil, and bake, stirring occasionally, until squash is just tender, about 30 minutes.
- Meanwhile, place flour, sugar, thyme, and table salt in a food processor; pulse to combine. Add butter, and process until mixture resembles coarse meal. Whisk together the yolks and 3 tablespoons ice water in a small bowl; add to flour mixture. Pulse until the mixture just comes together. If crumble is too dry, add remaining tablespoon ice water.
- Remove the squash from oven, and remove foil. Arrange the crumble on top. Return to oven, and bake until the topping is golden brown and the squash is very tender, about 30 minutes. Serve warm or at room temperature.
BUTTER BEAN & SQUASH CRUMBLE
High in fibre, a good source of iron and counts as 4 of your 5-a-day, this is the ideal healthy and warming winter dish
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course, Supper
Time 2h35m
Number Of Ingredients 14
Steps:
- Rinse the beans and put in a large pan with plenty of water to cover. Bring to the boil, reduce the heat and cook, partly covered, for about 1 hr until tender. Drain well.
- Heat 2 tbsp oil in a large pan, add the onions, fry for 10 mins until lightly browned. Add the garlic, chilli, passata, bouquet garni, wine, stock, salt and pepper; bring to the boil. Reduce the heat and simmer, uncovered, for 20 mins, then add the squash and cook for a further 20 mins. Taste and add more seasoning, if necessary.
- Heat oven to 180C/fan 160C/gas 4. Stir the beans into the sauce, then transfer to a 2.5-litre gratin dish or two smaller ones. Mix together all the crumble ingredients, plus the remaining 2 tbsp oil, then sprinkle over the beans. Bake for 30 mins until the topping is golden and crisp.
Nutrition Facts : Calories 428 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 18 grams sugar, Fiber 13 grams fiber, Protein 17 grams protein, Sodium 0.93 milligram of sodium
More about "butternut squash crumble recipes"
BUTTERNUT SQUASH CRUMBLE RECIPE | WE ARE NOT MARTHA
From wearenotmartha.com
Estimated Reading Time 6 mins
- Heat olive oil in a large skillet over medium heat. Add butter and when it melts, add onion, coriander, and bay leaf to skillet. Cook for about 3 minutes to soften onion.
- Add tomatoes to skillet and cook for 3 more minutes before adding the squash, sage, garlic powder, salt, and pepper.
BUTTERCUP SQUASH CRUMBLE BARS RECIPE - LOVE AND …
From loveandlemons.com
Estimated Reading Time 6 mins
PUMPKIN PIE WITH PECAN CRUMBLE | BUTTERNUT SQUASH …
From jamieoliver.com
BUTTERNUT SQUASH CRUMBLE | RECIPES
From kosher.com
37 EASY BUTTERNUT SQUASH RECIPES - WHAT TO MAKE WITH …
From thepioneerwoman.com
BUTTERNUT SQUASH AND APPLE CASSEROLE WITH CRUMB …
From thespruceeats.com
CHEDDAR APPLE BUTTERNUT SQUASH SOUP WITH CINNAMON …
From halfbakedharvest.com
BAKED BUTTERNUT SQUASH CRUMBLE-CASSEROLE RECIPE
From whiteonricecouple.com
- Make the filling: In a large skillet heat olive oil (and optional truffled olive oil) over medium-high heat. Add the shallots, garlic, and bacon or pancetta, and sauté until the shallots are soft, 1-2 minutes. Add the mushrooms and butternut squash and sauté for about 5 minutes. Add parsley, sage, stock, and season with salt and pepper to taste. Remove the butternut squash filling from heat.
- Make the crumble topping: Place the flour, walnuts, brown sugar, thyme, salt, and pepper in a bowl. Add butter pieces and pinch with your fingers until mixture is the consistency of coarse meal, there will still be some pea sized lumps of butter.
BUTTERNUT SQUASH CRUMBLE - HOMEMADE IN THE KITCHEN
From chocolatemoosey.com
BUTTERNUT SQUASH RECIPES | JAMIE OLIVER RECIPES | JAMIE OLIVER
From jamieoliver.com
MOROCCAN CHICKPEA AND SQUASH STEW RECIPE (DAIRY-FREE, …
From thekitchn.com
BUTTERNUT SQUASH AND APPLE CRUMBLE - THIS MESS IS OURS
From thismessisours.com
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
BUTTERNUT SQUASH CRUMBLE RECIPE | KERRYGOLD UK
From kerrygold.com
SAVORY BUTTERNUT SQUASH CASSEROLE WITH BACON - BUTTER & BAGGAGE
From butterandbaggage.com
BUTTERNUT SQUASH CRUMBLE RECIPE - THE BOSTON GLOBE
From boston.com
BUTTERNUT SQUASH CASSEROLE WITH APPLES (CRUMBLE) - THE WIMPY …
From thewimpyvegetarian.com
EASY BUTTERNUT SQUASH RECIPES - BEST BUTTERNUT SQUASH IDEAS - DELISH
From delish.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love